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!!