Take a look and enjoy!

Randall B. Weil, MD

Phone: 415-781-2081

909 Hyde Street Suite 602

San Francisco, CA 94109

Fear not my diet faring friends you can have as much as you want of your own homemade soda, pop, fizzy drink, etc! YAY!!

Note: These soda recipes are made with carbonated water as the base. Any plain non-sweetened carbonated water will do. Also, keep in mind that stevia does have a distinct taste. You will either love it or hate it. Therefore, people think that these soft drinks either taste exactly like the originals or they don’t at all!

Root Beer Soda

8 oz. carbonated water

15 drops Root Beer stevia

Citrus Burst Soda

8 oz. carbonated water

10 drops Lemon Drop stevia

5 drops Apricot Nectar stevia

Grape Soda

8 oz. carbonated water

10 drops Grape stevia

Orange Soda

8 oz. carbonated water

15 drops Valencia Orange stevia

Mock 7-Up

8 oz. carbonated water

10 drops Valencia Orange Stevia

3 drops Lemon Drop stevia

Mock Fresca

8 oz. carbonated water

10 drops Lemon Drop stevia

ENJOY!!

Recently, an article by ABC on an 83 year old woman getting plastic surgery was brought to my attention. Now, while most of the patients in this office are not in their 80s, I can see how this type of issue would cause a bit of controversy. When is old, too old for surgical enhancement?

A widow for more than 10 years, 83-year-old Marie Kolstad from Orange county recently opted for breast implants. She is an upbeat and energetic 83-year-old woman. She feels young. She is mentally stable. She continues to work her career. She is healthy. Most importantly, she chose this for herself just like every other decision she makes every day.

A lot of people would say it’s too risky for her to have a procedure in which she is put under general anesthesia to be cosmetically enhanced. Why? Everyone needs medical testing before surgery to ensure they are healthy enough for the procedure they are about to receive. Her doctor probably had her go through all the hoops a young fit person would do and then some, I am sure. If he felt she was healthy enough for surgery, then so be it.

The ridicule here I don’t think is the fact that she altered her appearance. She didn’t do it for prospective suitors, she did it for herself and her comfort. Age affects a woman’s body greatly. She didn’t get over the top sized implants; she went the modest route. The issue here is strictly her safety. If a patient is mentally with it to still have a career, get around on their own, make their own meals, and survive virtually on their own, then they are mentally stable enough to make a decision about their own bodies.

In short, GOOD FOR MARIE! Age is merely a number; a number that should not be the sole decision maker in someone’s life. Live as young as you feel; for as long as you possibly can!

Chicken Fajitas

 2 T. apple cider vinegar

1 t. minced garlic

1 T. fresh lemon juice

1 t. cumin

1 t. pepper

1 t. sea salt

1/2 t. onion salt

1/2 t. celery salt

1/4 t. chili powder

3 drops Clear stevia

2 100 gram chicken breast pieces

Slice raw chicken into strips. Mix ingredients for marinade and place in a sealable bag with chicken strips. Refrigerate for about 8 hours, turning occasionally. Pan fry chicken in a nonstick pan. Arrange chicken strips on plate and top with Citrus Tomato Salsa (See below)

Servings: 1 protein, 1 vegetable

Citrus Tomato Salsa

1 large of 2 small tomatoes

1 T. fresh lemon juice

1/8 t. celery salt

1/8 t. chili powder

3 drops Clear stevia

1 t. chopped fresh cilantro

1/8 t. garlic powder

1/8 c. Vinaigrette dressing (click link for recipe)

Chop tomatoes. Combine dressing, lemon juice, spices, and stevia. Toss in tomato and refrigerate for at least 1 hour.

Servings: 1 vegetable

Fried Chicken

100 grams chicken breast

1 T. milk

1 Grissini breadstick

Sea Salt

Pepper

Totally crush breadstick in food processor or put in a plastic bag and crush with a rolling pin. Dip chicken in milk and coat with breadstick crumbs. Cook in a nonstick pan. Season with salt and pepper.

Servings: 1 protein

Blackened Chicken

100 grams chicken breast

1/8 t. salt

1/8 t. garlic powder

1/8 t. ground black pepper

1/8 t. white pepper

1/8 t. onion powder

1/4 t. ground cumin

1/8 t. cayenne pepper

1/8 t. paprika

Pound chicken breast to about 1/3″ thick. Combine seasoning mix ingredients in a small bowl. Just before cooking piece of chicken, moisten with water and sprinkle the fillet evenely with the seasoning mix, patting it in with your hands. Immediately place the fillet flat in a hot nonstick skillet. If you are making more than one serving, place each fillet in the skillet before seasoning another one.

Cook uncovered over the same high heat until the udnerside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillet and the heat of the skillet or fire; watch the meat and you’ll see a white line coming up the side as it cooks.) Turn the fillet over. Cook just until meat is cooked through, about 2 more minutes. Serve the chicken fillet crustier side up while piping hot.

Servings: 1 protein

Chinese Chicken

100 grams chicken cut in 3/4 in. cubes (shrimp or a lean steak would work as well)

5 T. Chicken Bouillon Base (click link for recipe)

Cabbage (Celery can also be used)

1 minced clove garlic

1/8 t. onion salt

1/8 t. Chinese Five Spice

1/2 packet stevia

Pepper

Sea Salt

Shred cabbage or slive it very thin. Sautee minced garlic in 1 T. of bouillon base. Add 2 T. of bouillon base and cabbage and stir fry over medium heat. Remove while still crunchy. Combine 2 T. of bouillon base, onin salt, Chinese Five Spice, and stevia. Pour into pan with cubed chicken. Stir fry chicken. Throw cabbage back in for 1-2 minutes until heated. Slide onto serving dish.

Servings: 1 protein, 1 vegetable

South of the Border Venison Steaks

2 100 gram pieces of venison

3/4 t. fresh lemon juice

3/4 t. chopped fresh cilantro

1 1/2 t. All-Purpose Seaoning

3/4 t. chili powder

Combine lemon juice with chopped cilantro. Mix together steak seasoning and chili powder in a small bowl. Rub the seasoning blend onto both sides of the steaks. Grill on med-high heat for 5 to 8 minutes on each side to achieve medium doneness. To serve, transfer to serving dish and top with juice mixture.

Servings: 2 proteins

Marinated Venison Steaks

4 100 gram lean venison steaks

3 T. Chicken Bouillon Base (see recipe below)

1/4 c. water

1/2 t. minced garlic

1/8 t. cayenne pepper

1 T. apple cider vinegar

2 t. chopped fresh parsley

1/2 leaf chopped fresh basil

1 t. fresh rosemary

1/8 t. ground cumin

1/8 t. paprika

Sea Salt

Pepper

Combine water, Chicken  Bouillon Base, garlic, and cayenne pepper in a saucepan and bring to a boil. Reduce heat and stir in vinegar, parsley, basil, rosemary, cumin, paprika, salt and pepper. Simmer for 20 minutes, stirring frequently. Remove from heat. Pour cooled mixture over venison steaks in a sealable bag and marinate in the refigerator for 4 hours turning regularly. Take steaks out of bag, reserving marinade. Grill steaks on high heat for about 7 minutes on each side. Make sure not to overcook. Baste steaks with left-over marinage while grilling.

Servings: 4 proteins

Chicken Bouillon Base

6 100 gram pieces of chicken breast

8 c. water

1/4 t. garlic powder

1/4 t. onion salt

1/4 t. celery salt

1/4 t. poulty seasoning

1/4 t. black pepper

1 1/2 t. sea salt

Combine ingredients in soup pot and cook until chicken is done. Remove chicken and refrigerate or freeze to use at a later time (6 servings). Also freeze bouillon base for future cooking. Put 2 cups in a medium size container to make soups or 4 tablespoons in a small containter to saute vegetables.

Easy Lobster and Asparagus

 100 grams lobster (about a 5 oz. tail including the shell)

2 c. asparagus

Garlic salt

Sea salt

 Put lobster tail in steamer with asparagus. SPrinkle with garlic salt and sea salt.

Servings: 1 Protein, 1 Vegetable

Simply Broiled Scallops

 100 grams scallops

Garlic salt

Fresh lemon juice

 Rinse scallops and place in a shallow baking pan. Sprinkle with garlic salt and lemon juice. Broil on medium 6 to 8 minutes. Do not over cook.

Servings: 1 Protein

Spicy White Fish

 100 grams white fish (ex. Orange Roughy, Tilaphia, etc.)

Chili powder

Paprika

Garlic salt

Sea salt

 Sprinkle both sides of fish with spices. Place on preheated George foreman grill. Turn over after 2 minutes. Fish is done when flakes easily with a fork.

Servings: 1 Protein

 Seafood Gumbo

 100 grams seafood (any combination of shrimp, scallops, lobster, or white fish)

1 clove chopped garlic

2 large chopped Roma tomatoes

1/4 t. Onion salt

1/4 t. Creole seasoning

1/8 t. Garlic powder

1/8 t. Celery salt

1/8 t. Ground cayenne pepper

1-2 packets stevia

 Saute seafood with chopped garlic over high heat until lightly browned. Add remaining ingredients and simmer on low heat for 15 minutes.

Servings: 1 Protein, 1 Vegetable

Enjoy!!

I was recently reading a great article from The Washington Post, titled “Why are more men opting for cosmetic surgery?”

Why do I find this article so intriguing? Perhaps because it is so accurate! Cosmetic procedures aren’t just for women anymore, nor have they always been. Men are self conscious just as women are, though they feel cosmetic surgery is a thing women do.

I see more and more men coming through the office wanting an eyelid lift or a facelift. I even have men that come in wanting a male breast reduction, known as gynecomastia. If a minor procedure can benefit a woman’s self-confidence and even direct her to a happier lifestyle, why can’t men benefit from this as well? They can!

It is true with the current economy changes that the younger you appear, the “luckier” you are to remain in the market as fresh, upcoming, and valuable. Unfortunately times have changed and with this change has come a different aspect of looking at one’s self-worth. Not only do you have to prove your skill level and competency, but you now have to possess that look of vibrancy and vitality. The job market has gotten tougher, so why shouldn’t men and women alter their appearances with minimally invasive procedures to boost their chances of scoring that job?

In short, men shouldn’t be embarrassed to want a little sprucing in their physical appearance. Just a simple eyelid procedure or neck liposculpture can make a dramatic difference in appearance. Botox and Juvederm are great alternatives to surgical procedures that can take years off a person!

Cosmetic surgery is NOT just for women. It is for all genders, shapes, and sizes.

Just some thoughts from my corner of the world…

Enjoy!!

Lemon Garlic Chard

2 c. roughly chopped Swiss chard

1 large or 2 small sliced garlic cloves

4 T. water

Fresh lemon juice

Sea salt

Pepper

Put 1 T. water in non stick pan. Sautee garlic until tender and set aside. Pour remaining water into pan and add chard. Cook over medium heat for about 5 minutes, tossing occasionally. Drain off excess juice and return to pan adding in sauteed garlic. Before serving, give a squirt of lemon juice and a shake of salt and pepper.

Servings: 1 vegetable

Minted Cucumbers

1 large cucumber

1 minced garlic clove

2 T. fresh lemon juice

2 T. chopped fresh mint or 1/2 t. crushed dried mint leaves

Onion salt

Pepper

Cut cucumbers in half lengthwise, remove seeds and dice. Mix cucumber with garlic, lemon juice, and mint. Season with onion salt and pepper. Refrigerate for 45 minutes.

Toss before serving and garnish with whole fresh mint leaves.

Servings: 1 vegetable

Lemon Zest Asparagus

1/3 lb. asparagus

1 T. fresh lemon juice

Prepare the asparagus by rinsing thoroughly and breaking off any tough, white bottoms. Cut into 1 and 2 inch sections, slicing the asparagus at a slight diagonal.

Fill in a medium sized saucepan half way with water and bring to a boil. Add the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with lemon juice. Salt and pepper to taste. Serve warm or room temperature.

Servings: 1 vegetable

Orange Slushy

3/4 c. crushed ice

1 orange

5 drops Valencia Orange flavored stevia

Mix in blender until smooth. Pour into glass and serve.

Servings: 1 fruit

Strawberry Orange Smoothie

3/4 c. crushed ice

1 orange

1 c. fresh or partially defrosted strawberries

5 drops Clear stevia

5 drops Valencia Orange stevia

5 drops Vanilla Creme stevia

Mix in blender until smooth. Pour into glass and serve or freeze to make shaved ice.

Servings: 2 fruits

Lemonade

1 c. water

1 T. fresh lemon juice

5 drops Clear stevia

15 drops Lemon stevia

Stir in glass and add ice to serve or freeze to make shaved ice.

Servings: 0 fruit (Allowed the juice from 1 fresh lemon per day.)

Strawberry Lemonade

1/2 c. crushed ice

1 c. water

1 T. fresh lemon juice

7 to 10 small-medium fresh or partially defrosted strawberries

25 drops Lemon flavored stevia

10 drops Clear stevia

Mix in blender until smooth. Pour into glass and serve or freeze to make shaved ice.

Servings: 1 fruit

Iced Raspberry Coffee

1 1/2 c. crushed ice

1 T. milk

1/2 c. strong coffee

10 drops Vanilla Creme stevia

5 drops Chocolate Raspberry stevia

Mix in blender until smooth. Pour into glass and serve.

Servings: 1 milk

Frozen Cappuccino

1 c. crushed ice

1 T. milk

5 drops Vanilla Creme stevia

5 drops English Toffee stevia

5 drops Clear stevia

Mix in blender until smooth. Pour into glass and serve.

Servings: 1 milk

Hot Chocolate

8 oz. hot water

5 drops Chocolate stevia

2 drops Vanilla creme stevia

Cinnamon Dolce

1 c. crushed ice

1 T. milk

5 drops Vanilla Creme stevia

5 drops English Toffee stevia

5 drops Clear stevia

Mix in blender until smooth. Pour into glass and serve.

Servings: 1 milk

Getting tired of that bland fish and chicken yet? Fear not! I am here to save the day with five fabulous seasoning rubs for your fish, poultry, meat, and veggies! They’re even tasty when you’re not on the HCG diet, too!!

Cajun Dry Rub Seasoning

8 T. paprika

3 T. cayenne

6 T. ground black pepper

2 T. garlic powder

1-1/2 T. onion powder

6 T. sea salt

2 T. ground cumin

4 T. dried oregano

4 T. dried thyme

Combine all the ingredients, blending well. Store in an airtight container away from heat and light. Dry rub seasonings can be rubbed into meat, fish, poultry, or added to gumbos, pastas, or almost any dish that you want to spice up!

Makes about 2-1/2 cups

Classic Poultry Seasoning

1 T. onion powder

1 T. garlic powder

2 T. dried sage leaves, crumbled or whole

2 T. dried thyme leaves

2 T. dried parsley leaves

Combine all of the ingredients in a bowl and blend. Put in a container with an airtight fitting lid and store away from heat and light. Shake or stir to re-blend before each use.

This tangy blend of herbs is just right to make your chicken super tasty without the heat!

Makes 2/3 cup

Cajun Poultry Seasoning

2 T. paprika

3/4 T. cayenne

1 1/2 T. ground black pepper

3 T. garlic granules

1 1/2 T. onion powder

1 1/2 T. sea salt

1/2 T. ground cumin

1 T. dried oregano

3 T. dried thyme leaves

2 T. dried sage leaves, crumbled or whole

2 T. dried parsley leaves

For a finer texture, pour all ingredients in a food processor and pulse several times. Store seasoning blends in an airtight container, away from heat and light. For best flavor, use within 3-4 months.

Makes 1 1/4 cup

All Purpose Seasoning

1 T. sea salt

1 T. garlic powder

1 T. onion powder

1/2 T. ground black powder

Combine in a small bowl and store in an airtight container, away from heat and light.

Southwest Seasoning

1 T. chili powder

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. dried oregano

1/2 t. paprika

1 1/2 t. ground cumin

1 t. sea salt

1 t. ground black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper. Store in an air tight container away from heat and light.

ENJOY!!