Vitamin D Deficiency May Be Linked To COVID-19

I've posted several times about how I've been tuning into my health and improving it with supplements; one of the key ones is Vitamin D. (Thank you Jody Skoczylas-Summers!)

I had it measured in January and it was 27 (on the very low side of normal). I started a supplement in February and this month had it tested again and it's up to 54. Sutter shows normal between 20-80. 

Honest to goodness I notice if I forget to take this particular supplement for more than 2 days, I can actually feel a bit of the pep-in-my-step is declining. It's not called the "feel-good vitamin" for nothing. Additionally, it's good for all of these things, too!

*Immune health, 

*Reduced inflammation, 

*Improved mood with both depression/anxiety,  

*Reduced flu risk, 

*Decreased cancer risk, 

*Increased energy, 

*Better sleep, 

*Bone health, 

*Supports lung function, 

*Regulates insulin and blood sugar levels, 

*Healthy gene expression, 

*Healthy teeth/gums, and 
*Improved heart health.

Check out this article about vitamin D and the link to surviving C19.

With that, here is another easy, delicious creation for dinner tonight for my weight loss challenge -

Pesto Garlic Chicken Skillet

2 boneless skinless chicken breasts

2 TBS Spike Seasoning

2 TBS olive oil

8-10 cloves of garlic

1/4C water

1/4C pesto 

1/2 cup grated cheese (your choice)

8 oz pkg fresh mozzarella 

10 lg leaves of fresh basil

Preheat oven to 400. 

Split each chicken breast longways. Over medium heat, heat 1 TBS olive oil in a cast iron skillet and sprinkle 1 TBS of Spike Seasoning in the oil while it heats up. 

Add the 4 pieces of chicken to the hot skillet and season the chicken with the remaining 1 TBS of Spike. 

Cook on medium heat for 5-7 minutes or until the chicken crisps and releases from the skillet. Flip and cook the other side for 5 minutes. 

Remove chicken from the pan and set aside. 

Chop the garlic and add to the hot skillet and sauté until brown and tender. Add 1/4C water to deglaze the pan. 

Add the chicken back into the skillet, spread the pesto on each piece of chicken, and sprinkle the grated cheese on chicken. 

Put the chicken in the oven and bake for 5-7 minutes. 

Remove skillet and add fresh mozzarella to each piece of chicken and return to the oven until the cheese is melted. 

Turn the oven to broil and watch while the cheese starts to brown and remove from the oven. 

Let the skillet rest for 5-10 minutes, and add the fresh basil. 

When serving, remove one piece of chicken and use a spoon to scoop some of the sautéed garlic pan sauce to drizzle on each serving. Enjoy!

Note - my boys ate this and wanted more. I offered them to add tomato sauce and they said it didn’t need it. 👍 Total meal win!!

Weight Loss Challenge Progress Report

Today marks two weeks since I started the R3 weight loss challenge. I have to tell you this has been the easiest program I have ever done and if you know me, you know I’ve done them all!

For the first time in a really long time, I actually believe I will lose this weight and wear this suit. Heck, I may even wear another suit I have (and love!) that has a bit less fabric than this one. 🍒
We are a third of the way through this challenge and I am more energetic, sleeping better, and inspired to live a little better everyday. Oh, and a super small investment in fiber & a couple of supplements and the rest is real, nutritious, tasty food.

I would call all my friends who I have commiserated with through years to share the program, but I’ve learned again and again and even more recently that people make changes when they are ready not when you bring them solutions.

I’m here and like those of you who know me have heard me say over and over again, “How can I help?”

(writing this a few days late... as you can see)

Chicken Taco Salad

This is one of my coolest memories ever! That time when one of my long-time besties got on a plane from Washington state to fly to California to come to our house warming party. I feel warm and fuzzy all over again and I’m reminded that she and I do not spend enough time connecting. Love you, Alice!!

Friends, you may have thought about joining the weight loss challenge with me but just didn't jump. Well, we are in the first week and it's been crazy cool! The one thing you had to have to participate is the Fiberwise. I'm very quickly finding the Fiberwise before dinner a total game-changer.
 

I made this chicken taco salad for lunch and it was DELICIOUS! So good, I had it for dinner, too. I had two small portions for lunch and then Fiberwise 30 minutes before dinner. I could only eat 3 or 4 bites, I was stuffed! How crazy is that to be watching every morsel and then have something that tastes so crazy good, and all I can eat was 4 bites? I'll put the recipe in the first comment.

INGREDIENTS LIST FOR THE CHICKEN TACO SALAD

Chicken 

2 medium chicken breasts, skin off

2 tablespoons taco seasoning (here’s to make your own taco seasoning mix)

2 cloves garlic, minced

2 tablespoons olive oil

Dill Sauce

1/2 cup loosely packed fresh dill

1/2 cup Greek Yogurt (or sour cream, or mayo)

1 jalapeno, optional

1 clove garlic, minced

Juice of 1/2 lime

Pinch of salt and pepper

Salad

2 heads of Romaine lettuce, trimmed, rinsed, and roughly chopped

1 avocado, diced

2 tomatoes, diced

1/4 cup red onion, diced

Fresh cracked pepper, to taste

DIRECTIONS

Chicken:

1. Add the chicken, garlic, olive oil, and taco spices in a large bowl or ziplock bag. Place chicken in the fridge and let marinate for at least 15-30 minutes or up to 24 hours.

2. Drain chicken from marinade and discard marinade. Bring to room temperature for 10 minutes, then place chicken on a grill or pan heated to medium-low heat. Cook until chicken is no longer pink in the inside, about 9-10 minutes per side – or until it has reached an internal temperature of 165ºF (74ºC).

3. Allow the grilled chicken to rest for a couple of minutes, then cut into cubes.

Dill sauce:

1. Combine fresh dill, Greek yogurt, jalapeño, garlic, lime juice, salt, and pepper in a blender or food processor and pulse until smooth. Transfer to a glass jar or a bowl and keep refrigerated until serving.

Salad:

1. When ready to serve, in a large salad bowl, combine chopped romaine lettuce, avocado, tomatoes, red onion, and cooked chicken. Drizzle with the dill sauce and toss well to combine. Adjust seasoning if necessary. Serve the taco chicken salad immediately. Enjoy! 

Bloom A Little Bigger

It’s a Big Pink Rose kind of day! I watched this flower bloom and thought, that’s really pretty in full bloom. Then the next day it was bigger. WOW! Surely this is it, she’s all the way there. Nope! This rose reached a little more, and a little more each day, and here she is. The size of my hand open all the way. 

When you feel like you’ve done all you can do, push just a little more and see if you can’t bloom just a tiny bit bigger…

I'm really feeling this today, and that's good because there is not much else to share. :)