My fiancé and I decided to have a few friends over for some yard games on a nice Saturday. It’s a little last minute (we have about 4 hours until they arrive). I’m hoping to make some stuff that is more hand held, grab on a small plate or just eat kind of stuff.
Caveat: for religious reasons, one person does not eat beef but does eat all other meats. My recipes and go-to options are always very steak, burgers, etc.
What can I make that will make all happy and not single out the person that doesn’t eat beef? Obviously I can just make one thing special but I thought it would be nice to make all options great for everyone involved!
Thanks!!

Would appreciate an estimate for 2 dishes.

1. 2 pc salisbury steak -2 patties -fried egg -rice -mixed veg
   
2. Parmesan crusted fish fillet
   
3. cream dory fillet
   
4. rice
   
5. mixed veg
   

Thanks!

Hi!
I am 19F and want to start eating more healthily, especially with living on my own in the fall during university. I especially want to add more fruits and veggies and healthy grains to my diet and cut down on the fried foods at school for my own health. I did grow up as a picky eater but want to expand my palette. I also struggle a lot with textures and flavours to some stomach issues and anxiety.
List of safe foods i enjoy: pizza, alfredo pasta, garlic shrimp, souvlaki chicken, beef tacos, chicken nuggets, fries, mandarins/clementines, green grapes, apples and cucumber (occasionally), bananas (but only in smoothies), chicken caesar salad, burgers, club sandwiches, grouper fish, peanut butter toast, any kind of chicken, steak, mashed potatoes, ham and cheese sandwiches. This is all i can remember now.
Foods i can't eat (intolerance/allergies or just make me sick): Indian food, like curry and butter chicken (unfortunate since it looks delicious), tomatoes, salmon, pickles, sushi, coconut, eggs (on their own, if they're mixed with stuff its fine)
Foods i want to eat: more fruits and veggies, rice (this is a big one I want to be able to eat since its a great base for a lot of meals), stir frys, and salad (this comes with the veggies and fruits). also any new ways to serve foods i already eat would be appreciated

Hi!
I am 19F and want to start eating more healthily, especially with living on my own in the fall during university. I especially want to add more fruits and veggies and healthy grains to my diet and cut down on the fried foods at school, for my own health. I did grow up as a picky et want to expand my palette. I also struggle a lot with textures and flavours to some stomach issues and anxiety.
List of safe foods i enjoy: pizza, alfredo pasta, garlic shrimp, souvlaki chicken, beef tacos, chicken nuggets, fries, mandarins/clementines, green grapes, apples and cucumber (occasionally), bananas (but only in smoothies), chicken caesar salad, burgers, club sandwiches, grouper fish, peanut butter toast, any kind of chicken, steak, mashed potatoes, ham and cheese sandwiches. This is all i can remember now.
Foods i can't eat (intolerance/allergies or just make me sick): Indian food, like curry and butter chicken (unfortunate since it looks delicious), tomatoes, salmon, pickles, sushi, coconut, eggs (on their own, if they're mixed with stuff its fine)
Foods i want to eat: more fruits and veggies, rice (this is a big one I want to be able to eat since its a great base for a lot of meals), stir frys, and salad (this comes with the veggies and fruits). also any new ways to serve foods i already eat would be appreciated

I don't have much to say about it all, especially to a community which largely adheres to a vegetarian diet 365 days a year, but I thought I'd make a post anyways (if not for anyone other than myself).
TL;DR: Surprisingly easy. I expected to struggle with meal planning, but the only thing I struggled with was remembering not to eat meat when buying prepared food/fast food. I was also surprised by how unappetizing meat-replaced recipes and meals were.
So yeah, I was surprised by how easy it was. In 2023, there's vegetarian recipes and meal inspiration everywhere, so i didn't struggle to find meals like I thought I would. In the past, the only thing that really held me back from doing this was this idea that I had to find A WHOLE LIST of vegetarian recipes before I even started the 30 days. To be honest, I kind of forgot that I was planning on doing veg-for-30-days until May 3rd (hence why tomorrow is my "last day"), and just happened to make myself a veg recipe for my weekly meal prep. It was a "well, might as well," decision that started it off, rather than the impeccable planning I thought I needed.
Turns out, the hardest part of eating vegetarian for 30 days was remembering I was eating vegetarian for 30 days lol. I got thisclose to buying non-veg food every few days (though I'm a very forgetful person by nature), mostly when buying fast food or prepared food from stores/restaurants. The closest I got (and it should be noted that I am not counting this as breaking the 30 days) was tasting a shredded chicken recipe I made for my boyfriend (I cook, he cleans) for seasoning. I realized immediately and spit it out, though, so still counts in my books!!
The other thing that surprised me was how unappetizing meat-replacement recipes were. I use pinterest for meal inspiration, and there was an unending scroll of "Beef tacos you won't believe are 100% vegetarian!" or "Shredded chicken... made out of jackfruit?" or "Mushroom steaks with gravy that taste like the real thing!" I have a few friends who have been vegetarian or vegan for years if not decades, and I remember one of my close friends responding to an article I sent her back in college about Beyond Meat, back when it was brand new. I expected her to be like, ah that's cool, good way to get more people on board with vegetarianism, but she was like I hate meat, I don't like the taste, I don't like the texture, I don't want anything adjacent to it, and that was the first time I really thought about a vegetarian diet being something a lot more than just removing meat from your diet (like in a "defined by what it is" instead of "defined by what it isn't" kind of way).
When I was looking for recipes to cook (since I do a meal-prep style of cooking 2 recipes every week), I thought back to that conversation every time I saw those dumb recipes. I just... don't really want meat that much. There are plenty of vegetarian frozen meals, quick and easy recipes, protein-full ingredients and delicious combos that just don't require meat.
Also beans rule. One day i'll write my Ode to Chickpeas.
I will say, vegan would be way harder in my opinion. That doesn't mean I won't try in the future, but I think a lot of the difficulties I expected to have with a vegetarian diet might be true for a vegan diet. Maybe not, but that's for another 30-day meal plan (and another subreddit).
For now, I'll say this: If you are considering doing a 30-day vegetarian diet and have never done one before, just do it. No "buts" about it, just start it. It doesn't take any kind of special prep (UNLESS you have any medical concerns or other restrictions that I can't even fathom), just start it. It's a great way to find yourself re-inspired with cooking vegetables if you, like me, sometimes forget how amazing and easy it is to include them in your diet.
And finally, I'll leave you with this: the recipe so good that I made it twice in the 30 days and ate it for a total of 8 days in a row.
Fried Cheese and Chickpeas in Spicy Tomato Gravy, adapted from NYTimes Cooking.
Ingredients:

• high-heat oil of choice
• 2 small or 1 large block (original recipe says 10oz) of frying cheese like halloumi or paneer, cut into 1cm-thick slices (not all paneehalloumi is vegetarian, so do select wisely)
• 1 large vidalia onion, sliced
• 1 shallot, diced (original recipe: no shallot)
• 1 small stick of cinnamon (original recipe: 1/2tsp ground cinnamon)
• 2tsp turmeric powder (original recipe: 1tsp)
• 1tsp ground cumin (optional, included in original recipe)
• 1" thumb of fresh ginger, grated (original recipe: 1tsp ground ginger)
• 2 garlic cloves, diced (original recipe: 4 cloves garlic)
• 1tbsp dark soy sauce (or light/regular) if using a cheese other than halloumi, 1tsp if using halloumi (original recipe: 1tsp kosher salt or 1/2tsp if using halloumi)
• 1tbsp gochujang (original recipe: 1tsp cayenne pepper), +/- depending on preference
• 1tsp oligodang/oligosaccharide syrup (or honey) (original recipe: 1/2tsp granulated sugar)
• 1 28oz can fire roasted diced tomatoes (original recipe: diced, puréed or crushed tomatoes, not fire roasted)
• 1 15oz can of chickpeas NOT drained (original recipe: drained)
• rice to serve

Recipe:

1. Heat a large saucepan or skillet until water dances on the metal instead of evaporating quickly. Add a few tsp of oil to coat the pan, then fry the slices of cheese until golden, 1-1.5 minutes per side. Remove the cheese and set aside
2. lower the heat to medium-low, then add another few tsp of oil. Add the onions and shallot and allow them to cook until softened, 2-3 minutes. Add the cinnamon stick, turmeric, ginger, and garlic and stir until fragrant, about 30 seconds. Deglaze the pan with the soy sauce, then quickly add in gochujang and oligodang/honey and stir to mix.
3. Pour in the can of tomatoes and chickpeas (including the aquafaba, aka chickpea liquid) and reduce the heat to a simmer. Cover and simmer for 5-10 minutes, or until the flavors infuse with the chickpeas.
4. Place the fried cheese on top, cook for another 1-2 minutes to reheat the cheese, then serve over rice.

Adaptations make this a more Asian-inspired flavor profile than the original, which is just how I tend to cook with ingredients around my kitchen. I cooked both the original and this adaptation, and loved them both, which is why I included the original recipe ingredients. I had it with halloumi the first time I made it, following the recipe exactly, then with paneer the second time and both were fabulous.
If you read this far, honestly I'm impressed. Thanks for sticking around!

The only fruits she eats are bananas, apples (Fuji but I get it), grapes, mandarin and tomatoes. I love fruits and always have them on easy access.
vegetables and others, just potatoes. No beans, no carrots or broccoli or even lettuce, nothing.
But she likes pasta, rice and most, if not all, meat and seafood except for shrimps but loves tuna and chicken. Also funny enough she eats a mix of tofu and mushrooms I make, since we are pescatarians, (I always have chicken for her just in case she doesn’t want what we eat). And she also eats chickpeas “chicken” 😂 and she loves them both.
I try to make food fun, she has those kiddie plates with divisions so I feel them up with different food groups and make them cute. She doesn’t drink any shake so I can’t do them to get the rest of the nutrients in.
Good thing tho is that she actually likes oatmeal’s and other morning creams, farinas, maicenas & harinas de maíz (don’t know how they are called in English in fact I have to buy them in Hispanic stores or import them)
She is not big on junk food so I don’t get it. I’m pretty sure if I get her to just bite it she would change her mind but she is a freaking 3 year old, she is old enough and obviously know more than mommy and daddy (sarcasm). So any advice or tips are more than welcome.
She is going through another growth spur and it’s eating a lot but if she ate what I serve her she wouldn’t be that hungry and would be full for longer.
Our menu example. This is for today
Breakfast Scrambled eggs, cheese and tatter tots in a burrito apple and yogurt.
Lunch We usually eat last night left over, so for today was Creamy garlic cheese pasta with shrimp and yeast bread
For dinner Rice, beans (Puertor Rican beans, they have carrots, potatoes and pumpkin with sofrito) and a simple side salad spinach, lettuce tomato Parmesan cheese.
For snacks 1bag of chips Any fruit, And tuna mayonnaise bread bites
Is not super healthy but I feel that if she just ate this she would be full. She likes eggs but today was like nope and only ate the tatter tot, two spoons of yogurt.
For lunch just ate the pasta at least she ate all of it,
And for dinner she will only eat rice with ketchup🤢. She will eat the tuna with bread maybe a fruit and the bag of chips and she spends the rest of the day cranky and asking for more food.
I was raised to eat what’s on the plate wether a liked it or not, I at least try to find foods and things that are both good for her and that I know she would like if she just ate it. She wouldn’t be hungry and I wouldn’t be throwing away food all the time.
I know it was long but I wanted to get the whole context in.

Like seriously? I tried a meal kit once, it was like $45 to feed my SO and I for maybe 2 days. I can feed both of us for a week after spending $100-$120 at the grocery store. Its not just the shipping either, their price per item is way more expensive than my grocery store and I don't even buy "cheap food" I cook steak or fish usually once or twice a week.
How is this not a violation of (United States) truth in advertising laws? Is saying "cheaper than the grocery store" simply too vague?
Their recipes are also very "meh" but that's not illegel as far as I know.

I had no idea that "toasted" or fried ravioli was a Midwestern delicacy. After researching it a bit, it seems to have come out of an Italian-American kitchen in St. Louis. Go figure. Anyways, I really dig a toasted ravioli and think it's an S-tier appetizer so I went ahead and tested out a recipe where I made the ravioli (and filling) from scratch. If you're looking for a fun cooking project, look no further. I posted the full recipe below along with a cook-along video for those of you who prefer visuals. Let me know if you have any questions!

INGREDIENTS

Ravioli Dough

• 500g Type “00” Flour
• 25-26 Egg Yolks
• Semolina Flour for dusting

Ravioli Filling and Breading

• 2 cups Ricotta Cheese
• ½ cup Parmesan Cheese
• Zest of half a Lemon
• 2 Eggs, whisked
• 2 cups Italian Breadcrumbs
• 2 Tbsp Dried “Italian Herbs”
• 2 cups All-Purpose Flour
• Black Pepper, to taste
• Kosher Salt, to taste

No-Cook Marinara

• 28-ounce can Tomatoes, chopped
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp Olive Oil
• 1 Garlic clove, minced
• 1 tsp Dried Oregano
• 2 tsp Kosher Salt, more to taste

INSTRUCTIONS

Ravioli Dough

1. Make a mound of flour, dimple the middle and add in the egg yolks. Use a fork to whisk the eggs into the flour, then knead by hand until shiny and hydrated. Can be made and stored in the fridge 2 days in advance, if wrapped tightly.

Ravioli Filling and Breading

1. Mix the ricotta, parmesan, salt and pepper together in a large bowl, then transfer to a piping bag and set aside until needed.
2. Add breadcrumbs, salt and a pinch of oregano in the food processor and blitz until fine. Set aside.
3. Set up a bowl of all-purpose flour, a separate bowl of the whisked eggs, and the third and final bowl with the fine, seasoned breadcrumbs.

No-Cook Marinara

1. Mix everything together in a large bowl

Assemble and Fry

1. Bring a large pot of salted water to a boil over medium heat and set up a large bowl of ice water next to it. At the same time, fill a large dutch oven half way with neutral oil and bring it to 350F.
2. Roll the pasta dough out using a pasta machine or rolling pin to a thin sheet.
3. Spoon a tablespoon of the cheese filling in the middle of the pasta leaving a couple inches of space between each dollop. Crack an egg in a small bowl and add a splash of water, then whisk it. Brush the egg onto the pasta to act as an adhesive. Fold the pasta dough over and seal it. Use a pasta cutter, pizza roller or sharp knife to cut away the excess pasta and create the ravioli.
4. Cook the shaped ravioli in the simmering water for 2-3 minutes, just until cooked through, then transfer the pasta to the ice bath. Once cooled, remove the pasta from the water and set on a plate of paper towels to dry.
5. Set up a 3-bowl frying station consisting of all-purpose flour with a pinch of salt, egg wash and Italian breadcrumbs. Coat each ravioli first in the seasoned flour, then the egg wash and finally the breadcrumbs before deep frying, in batches, until golden. Drain and increase the oil temperature to 375F. Fry the ravioli a second time until deeply golden brown. Transfer the finished ravioli to a sheet tray lined with a wire rack to drain.
6. Arrange the ravioli on a plate, garnish with chopped parsley and grated parmesan cheese. Serve immediately with marinara sauce and CRUSH!

Cook-along here: https://www.youtube.com/watch?v=hLI0lFCYjVc&ab_channel=OmnivorousAdam

I finished my Ostarine cycle last month and it went amazing put on 10lb of muscle and lost 5lb of fat. I’ve been looking into trying lgd4 next but since it’s a different sarm compared to ostarine. I would have the run the risks of possible sides or damage like when I ran ostarine.
(Luckily I had no bad sides whatsoever except the common ball shrinkage and low libido and mood near the end)
I did run pre-bloods and my post-bloods appointment is next week. I responded well to ostarine should I run it again at 20-25mgs compared to the 10-12.5mgs I ran? Should I just take lgd4? I know lgd4 is 3x more potent the ost and is “supposedly equivalent to test and rad140”. I have recently been taking advice from everyone in my last posts. I’m trying to better myself since I’m relatively new in the gym working out for 1.5 years. I assume I have average genetics since I put on a good amount on ost from a very mild sarm.
Advice I have taken from everyone:

I now only eat home cooked meals my diet is fucking amazing now.

(Expensive gourmet shit everyday. Ex; steak, chicken, chuckeye, shrimp and rice.)

I have implemented squats, deadlifts and bench in my regime which is “rad”

(pun intended) I gained 10lbs not running compound lifts. I’ve always liked isolation exercises way better but I feel amazing after implementing these new lifts.

I received some input saying the enclo dosage from my last cycle was to low.

“3 weeks at 6.25mgs”. I’m going to bump it to “4 weeks at 12.5mgs”. Let me know if this needs tweaking. (I still have about 2/3 of my enclomiphene left from last cycle)
I appreciate everyone for the advice and I wouldn’t be here if it wasn’t for the sarms community. I will continue to grow, become better and reach my goals.

The Best Caesar Salad Recipe: A Complete Guide Introduction There’s something delightful about a well-made Caesar salad. From its robust, tangy flavor to its satisfying crunch, it’s a dish that has stood the test of time. As a culinary enthusiast, I’ve always been fascinated by the combination of simple ingredients in creating extraordinary flavors. That fascination was what led me to the Caesar Salad recipe.
The Caesar Salad is more than just a dish; it’s a special dish that takes us back to the early 20th century. It’s a timeless classic, a beloved staple in restaurants and home kitchens worldwide. And today, you get to make it for yourself.
In this guide, we’ll explore the standard Caesar Salad recipe, delve into its history, and discuss its unique taste profile. We’ll cover the tools needed for preparation, share some troubleshooting tips, and even delve into my personal experiences with this iconic dish. Let’s make this healthy salad together!
The Classic Caesar Salad Recipe Ingredients: 1 head of Romaine lettuce 1/3 cup extra virgin olive oil 1 clove garlic, minced 1 cup croutons 1/2 cup grated Parmesan cheese 2 tablespoons fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 2 anchovy fillets, mashed (optional) Salt and pepper to taste Instructions: Prepare the lettuce: Clean the Romaine lettuce thoroughly and dry the leaves before tearing or cutting them into bite-sized pieces. Make the dressing: In a bowl, combine the minced garlic, lemon juice, Worcestershire sauce, Dijon mustard, and mashed anchovies (if using). Gradually whisk in the olive oil until the dressing is well-emulsified. Season with salt and pepper to taste. Assemble the salad: In a large bowl, combine the lettuce, croutons, and grated Parmesan cheese. Drizzle the dressing over the salad and toss until the ingredients are well-coated. Serve immediately.