Dr. Weil is No Joke

Is it coincidence that the word "mental" can be found smack dab in the word "supplemental?" I don't think so, peeps, and here's why.



Last year, after a recommendation from my ladydoctor, who is fellowing with Dr. Weil, I decided to check him out. I think I bought his book, 8 Weeks to Optimum Health, but never committed to getting 'er done. Did I lend this out to one of you? K? I did however check out the Vitamin Advisor arm of his site and brand. You answer basic questions on your medical history, etc., your concerns, and then it recommends vitamins and supplements which it will package for you in daily packets and ship to you monthly. They're pricey, no doubt. And I'll tell you, I took it upon myself to compare the contents and dosages to what's available through swansonvitamins.com who sells much of the same at a discounted price.

I was able to source a few from there (Fish Oil, Calcium, B-50 Complex, Gingko Biloba, Valerian Root), which really cut down the price that I was going to have pay Dr. Weil every month. Even then, it's still probably more expensive then most people would like to pay for vitamins, but he's so plain about the benefits and why his sources are better for you, and he's open to alternative medicine, so I go with it.

Another con? You're taking a morning packet, a noon packet, and it can get hard to keep up with. Before you know it, you might skip your noon packets, and now you're left with extras even though a new batch is on its way! There's no ease way online to tell them, hey, only send me the morning packets next month, okay?

In spite of the cost, the potential extra bounty of packets/pills, and I didn't even mention the vitamin breath, you're probably wondering - is it worth it? Ah yes, the big reveal.

I have to tell you that yes, it is. I'm trying to get back into the routine of taking both my packets and all of my extras from Swansons every day, which I've managed the last two days. Yay me! And having come from taking them all regularly for weeks, and then falling off the wagon, and now being back on again, oh yes - there's a difference. I find in particular that the B-50 Complex along with the Gingko Biloba really get me mentally in the game at work. Dare I say my verbal agility and vocabulary is increased? Well, it is! Coming from someone who has a fear of repeating herself, forgetting who I've told what to, and the possibility of early-onset Alzheimers, this is a huge feat for me. Not to mention I really feel like I have that extra boost of energy and get things done like crazy.

I would recommend for anyone who doesn't want to part with anywhere from $30-50/month on Dr. Weil's site, just fill out the assessment form, and get the recommendations and then source what you want elsewhere. I've not seen prices cheaper than Swanson, either.

more chicken please

So, I wanted to add another recipe to the "fried" chicken arsenal. I tried the citrus-y chicken recipe of Dana's and it was quite tasty. There's one chicken recipe that Brian and I have been making fairly regularly that is really, really good, plus it's totally guilt free because it's from the Ultrametabolism cookbook, therefore totally whole foods. Here it is:

Raspberry-Pistachio Crusted Chicken

Makes 4 servings (Brian and I cut it in half and it's no prob)
Prep time: 15 minutes
Cook time: 20 minutes

1 cup fresh or frozen (unsweetened) raspberries (just thaw the frozen ones in the microwave for 20-30 seconds on high)
1 tablespoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
4 skinless, boneless chicken breast halves
1/2 cup whole-grain bread crumbs
2 tablespoons coarsely ground pistachio nuts (we just buy what we need from the bulk section at Central Market, so it's not so expensive)
2 tablespoons minced fresh parsley (we've made it with and without the parsley and it's good either way)
Dash of freshly ground pepper
Pinch of sea salt

Combine the raspberries, mustard, and lemon juice in a small food processor or blender. Process until smooth. Transfer to a shallow pan or plate and set aside. In another shallow pan/plate, combine the bread crumbs, pistachios, parsley, pepper, and salt. Dip each chicken breast in the sauce to coat both sides. Roll the chicken in the breadcrumb mixture to cover completely. Bake in the oven at 400 degrees for 20 minutes*

*The recipe actually calls for pounding the chicken to 1/4" thickness and sauteing in olive oil over medium heat until the chicken is cooked through and the crust is slightly browned, 5 minutes on each side. We found that it was easier and slightly healthier (no oil at all) to just bake in the oven (plus no need for pounding the chicken). We put the chicken on a rack over a jelly roll pan. It makes it really crispy and keeps the crust on the best. I found that half the crust came off when trying to flip the chicken and then getting it out of the saute pan with a spatula.

We have served this with steamed kale, which is really quite yummy. If you haven't tried it, this is how we do it:

From one head of kale, separate the tough stems from the leaves. Meanwhile, bring an inch of water in a big soup pot to a simmer. Once the water is simmering, put the kale in the pot and add salt and pepper to taste. Cover the pot and let steam for about 5-7 minutes until wilted and bright green. Remove with tongs and serve. So good!