Posts by David Anderson56

I’m jumping in here to echo the sentiments regarding the closure, because honestly, I just don't see the point or any valid reason behind it.
There wasn't any personal attacks or anyone veering off-topic; if someone actually broke the rules, they should just get a warning and that should be the end of it.
As it stands, the one—and I mean the *only*—permanently active thread on that entire sub-forum has been shut down simply because the moderator decided to call it that.
At this rate, you might as well just close down the whole sub-forum entirely.

Sweet and tangy lentil and celery salad served with pan-seared turkey breast

Salad ingredients:
lentils
apple
celery root
cayenne pepper
fresh bell pepper (I used red myself)
apple cider vinegar
raisins
salt and pepper

Start by boiling the lentils in unsalted water for about 20-25 minutes until they reach that perfect tender consistency.

While those cook, prep your veggies: julienne the celery root into thin sticks, dice the fresh bell pepper finely (or just toss it in the blender if you're feeling lazy!), and grate the apple, making sure to squeeze out any excess juice.

Here’s a little trick I tried: soak the raisins in that freshly squeezed apple juice and warm them up briefly until they plump up. Just let everything cool down before moving on.

Once the lentils are cooled, fold in the raisin-infused juice, the sliced celery, the diced peppers, and that grated apple. Give it all a gentle toss, then season everything with salt, pepper, cayenne, apple cider vinegar, and a drizzle of olive oil.

I decided to serve this lovely salad alongside some turkey breast cutlets.

For the turkey, I simply seasoned the breasts with salt and pepper, then gave them a quick sear in a bit of hot oil.

Enjoy!

Just a heads up—there aren't any precise measurements here because I was definitely just eyeballing everything!😁

frozenotter14 said:I honestly can't believe I'm actually posting 😁 http://www.youtube.com/watch?v=F6ufWVY5-xQ

😂😂

You’ve lived this long and you still haven't realized that breasts don't have to be huge to sag a little bit.😬

Don't go embarrassing us guys at Rockland.😁🙂

Kimberly Wright said:I can't help but wonder—what exactly are the criteria used to qualify this as a topic for Rockland?
If we're talking about gynecomastia... well, let's dive right in. 😁

I’ve found myself wondering about that too, honestly. Given the title, I think this topic definitely qualifies for the Religion section.😬

All jokes aside, if you’re dealing with significant sagging, there really isn't much a cream or a workout can do—you're looking at surgery as the only real solution.

frozenotter14 said:I mean, she's only 17... there's no way they could have dropped like that... probably.

Honestly, she should just grab a high-quality sports bra and hit the gym... what else can you do?

Oh, I'm sure. 😉(sarcasm)

The girl probably just got a little carried away—you know how things go at that age. 🤣
I mean, what else can you really expect at that stage of life?
Metabolism doesn't even start hitting you hard until you're well into your 30s anyway. 😁

Honestly, if we were just talking about 10 liters, I wouldn't even bother with a fridge or any kind of preservative—things move through my house way too fast for that.
But, given that I handle 15 liters during a single run, and I'm actually planning on doing twice that amount soon, I think it's pretty understandable why I rely on a preservative.

Brenda Patel35 said:What happens when you add preservatives? 😁

Personally, I prefer adding everything together before the liquids ever touch. I start by pouring citric acid, some freshly squeezed lemon juice, and a preservative into the container. To be honest, that preservative can be such a pain to dissolve—it’s quite stubborn. So, while it's still in the bag, I give it an extra grind with a roller just to break it down first. Only after that do I pour in the sugar water and the elderberry-flavored water. Once I give the whole mixture a really good stir, I go ahead and fill up the bottles.

So, I went ahead and whipped up a double batch of syrup, though I personally prefer making the cold-brew version. In my humble opinion, that’s easily the most delicious way to do it.

neonfalcon16 said:both

Exactly.

Mock Claypita
(Serves 4 hungry people)

1.1 lbs chicken breast
3 medium carrots
2 onions
6 medium potatoes
1/4 root of celery
7 oz mushrooms (cremini work great, though I’ve used porcini before)
About 20 olives
Salt
Black pepper
Oregano
Sage
Rosemary
2 tablespoons olive oil
Bay leaf
A bit of parsley

First, dice the chicken breast into roughly 1.5cm cubes and season them well. Then, clean and slice the onion, celery, carrots, potatoes, olives (you can leave them whole if you like), and mushrooms into thin slices.

Layer everything in a ceramic or oven-safe dish. Start with a little bit of each vegetable, then add a layer of meat, and just keep alternating layers until you reach the top—make sure the very last layer is vegetables. Toss in a bay leaf and drizzle about half a tablespoon of olive oil over the top.
Cover the dish tightly with parchment paper and tie it shut with kitchen twine or some thick string.
Pop it into a preheated oven at 425°F for about 45 minutes.

Oh, and if you don't happen to have any ceramic or oven-safe dishes lying around, don't worry! You can just use parchment paper instead. Lay all the ingredients out on a large sheet of paper just like I described above, then gather up the edges and tie them together with twine to create a little parcel, and bake that.

Feel free to swap out the veggies! For instance, you could use sweet potatoes instead of regular potatoes without losing any of that lovely quality. You can also mix and match with whatever you have on hand, like broccoli, parsnips, sweet potatoes, spinach, or Swiss chard.
And honestly, just season everything to your own taste. Personally, I tend to lean toward Mediterranean spices🙂 since that was my main inspiration for this dish.😉

Here are a few photos showing the process from start to finish!🙂

http://img716.imageshack.us/g/dscf5210k.jpg/

briskstag13 said:I have a question. As a typical woman, I'm never quite satisfied with the numbers...🙄
I am fairly petite (around 5'3") with a 24-inch waist and 35-inch hips. However, when I look at taller girls, they seem to have so much more, which makes me feel like I'm carrying extra. For those of you who are roughly my height, how many inches are we talking about? 🙄 Also, what is your hip measurement at the widest part?

Let's try looking at this from a different perspective.
Just put the scale and the measuring tape aside for a moment.

Wake up in the morning, stand in front of the mirror (whether you're naked or just in your underwear, it doesn't matter), and really look at your reflection.

Do you actually like the image staring back at you?

If that reflection looks balanced and meets your own aesthetic standards, then there is absolutely no reason to obsess over the scale or compare yourself to women who aren't even your height or have a completely different body type.
But if you find that you aren't happy with what you see, well, that's a whole different story.😉

In that case, focus your energy on adjusting your diet and stepping up your workout routine (there are endless pages on this sub dedicated to that topic), and believe me, I know women who have undergone truly incredible transformations.😉

It honestly doesn't matter what clothing size you fit into, or whether you weigh more or less than your friends, coworkers, or neighbors. What matters infinitely more is whether *you* are happy with what you see, or if you aren't, whether you take steps to make a change.

Constant measuring, weighing, comparing yourself to other women, and all that classic neuroticism—it just doesn't do anyone any good.

Robin Diaz4 said:Honestly, this feels like some kind of abnormal winter chill; I’m practically shivering when it’s still 68 degrees out... 😬
Apparently, mine is due to anemia paired with low blood pressure, though my thyroid is perfectly fine. 🤷

brightotter21 said:I second all of that... I'm experiencing the exact same thing. 🙄

restlesspanther1 said:It's the same for me 😍

I've basically just accepted that I am constantly freezing. At this point, I'm sleeping under heavy comforters and thick blankets, wearing two shirts, long pants, and wool socks...
And mind you, winter hasn't even arrived yet! 🙄
My lips are frequently turning blue.

My thyroid levels are normal, but my blood pressure is quite low.

Ladies, all I can say is that I truly understand how you feel. 😢

Even today, whenever I shake hands with clients or business partners, they all give me these looks because of how cold my hands are. 🤷
My fingers are absolutely ice-cold... I actually ended up ordering tea, which is something I usually only do when I'm feeling sick. 🤣

It seems like low blood pressure is definitely the culprit here. And honestly, anemia could be a factor too.

I feel exactly the same way🙂

The second there’s even a slight chill in the air, I’m basically an ice cube😢
My peripheral circulation—specifically my hands and feet—is just terrible. Seriously, today I’ve already got four layers of clothing on... It’s a bit ridiculous, really. And honestly, I have this frustrating issue where if it gets too cold, I freeze, but then once we hit those summer temperatures of 90 degrees or higher, I’m absolutely sweltering
It’s almost as if my body’s internal insulation is completely broken; I’m constantly either overheating or freezing up

Sure, I can manage to warm myself up a bit if I push through a workout, but that relief is incredibly short-lived before I start shivering all over again

Other than that, my health is mostly fine. My blood pressure tends to run a little low, though my doctor says it isn't really something to worry about🤔

It’s officially eggplant season, so I’ve been finding every possible way to cook them up lately!😍
I actually have a recipe here that’s perfect for those who are just getting into cooking.😉

Give the eggplant a good wash and keep the skin on (though if you're buying them at Walmart, I usually peel them). Slice it into even, thick rounds—you might want to use a mandoline if you're a beginner to get that consistency right.😁

Pop those slices onto a preheated non-stick skillet and cook them for a few minutes on each side until they turn a lovely light golden color. Just be careful not to overdo it, otherwise they can get a bit bitter.

Start layering these slices in a dish. Sprinkle some seasoning, add some freshly minced garlic and parsley, drizzle a little olive oil over it, and give it a quick spritz of lemon juice.
Then, just stack the next layer and season it the exact same way, except swap out the garlic for some finely chopped red onion. Keep going until you've used up all your slices.
This works beautifully as a side dish, a salad, or even a full vegetarian meal on its own.
It’s absolutely delicious when served alongside some freshly sliced tomatoes.🙂

Hey there, fellow forum members!

I have a photo I’m sharing today because I really think it deserves a spot on this board for several different reasons.
First off, that isn't me!🙂
She’s a regular here—a forum member who stays very active with her fitness routines, though she usually spends most of her time hanging out in other sections of the community.
Now, since we are close friends on here, and since I tend to spend quite a bit of my time... well, scrolling through photos (sometimes perhaps a little too much!😁), I wanted to share this one. Of course, I have her full permission and the moderator's blessing to post it.


So, what makes this specific photo so special?
You might be thinking "nothing at all," but I respectfully disagree.😉

The woman in this shot has been dedicated to staying active almost her entire life. What’s truly impressive is that she could easily be a mother to many people in this group; she’s actually 47 years old.
And honestly, she looks absolutely fantastic.
I’ve been nudging her for a while now to post more photos, just so the younger crowd around here can see how incredible you can look well into your later years.

I know the photo is a bit modest, but she’s a shy person by nature, so maybe this will encourage her to share a few more down the road.🤷

Her main goal is simply to maintain her current shape for as long as possible and prevent any unwanted softness in her arms. Naturally, she just wants to hold onto the great physique she has right now.🙂
She mentioned wanting to tone up her legs a bit more, but given how much walking she does, that might be a tall order. She is an incredibly passionate hiker.👍

Here is one more photo I practically begged for, just so she wouldn't think I was implying she looks worse from behind: 😉

She even has an adult child who is already out there working for the very people she used to worry about! 😉

In any case, I tip my hat to her. 🎩



Thanks again to Sheeva and to the forum for being so understanding of my little detour from our usual topics.👍
As for the rest of you, keep those photos coming!
👋

First, take some larger zucchini, peel them, slice them lengthwise, scoop out the seeds, and give them a little sprinkle of salt.
Then, grab a deep casserole dish or a baking sheet and fill those hollowed-out shells with our filling mixture.

The Zucchini Filling Recipe
Start by dicing up some chicken breasts into small, roughly half-centimeter cubes.
Finely chop your onion and bell pepper. You’ll also want to peel the tomatoes and dice them up.
Sauté the onions in a bit of hot oil, toss in the peppers, and then add the chicken. Once the chicken turns white, stir in the tomatoes. Season everything with a touch of salt, pepper, and oregano, letting the vegetables cook down until they're nice and soft, then finish it off with some minced garlic. To help everything bind together and get that perfect texture, stir in a few tablespoons of rolled oats and one or two eggs. Take the pan off the heat to let it cool slightly before stuffing the zucchini.

Top everything with a light dusting of Parmesan and oregano. Pop the stuffed zucchinis into a 400°F oven for about 35 minutes, or until they are perfectly tender.

Personally, I found a crisp cucumber salad to be the absolute perfect side dish for this meal.

I don't think I've seen this specific chicken version around here before. I highly recommend giving it a shot because it is absolutely delicious.

Peanut Chicken

12 oz chicken breast
1 tsp ground paprika
1.75 oz peanuts
1 small chili pepper
2 small leeks
2 tsp cornstarch
3 tbsp soy sauce
2 cloves garlic
1/2 cup white wine
The recipe also calls for a little grated ginger (personally, I skip it since I'm not a fan of ginger), but if you love it, go right ahead!

Slice the chicken into bite-sized pieces—about 1.5 inches—then toss them with the paprika and one teaspoon of the cornstarch until coated. For the leeks, slice the white parts into rounds and chop the green stems into smaller pieces.
Heat two tablespoons of oil in a skillet (a wok would be ideal, but a regular pan works just fine) and briefly toast the peanuts. You have to be careful not to let them burn, otherwise they get bitter! Set the peanuts aside, then add the chicken to the hot oil. Once the pieces turn white, toss in the leeks and the crushed chili pepper. Sauté everything together for a few minutes, then stir the peanuts back into the mix.
In a separate bowl, whisk together the cornstarch, soy sauce, minced garlic, and white wine (plus the ginger, if you're using it), then pour this mixture over the chicken. Let it simmer on the heat for a few minutes until the sauce thickens up beautifully. You might want to add a pinch of salt at the end, though I found the soy sauce provided plenty of flavor for me.

Serve this alongside some steamed rice and a fresh green or mixed salad.

Here is how mine turned out!

Lisa Wells65 said:🤣
I suppose I can make that sacrifice.😬
I don't touch any sweeteners at all, except when I'm baking—and even then, I just stick to regular or brown sugar.
As far as I recall, there was a whole discussion over on gastronomy about stevia. Here is the thread and also this PDF from the garden club.😁

But honestly, there isn't much new info in that thread for me. I'll just get my own plants.🤷
What really puzzles me is the powdered stevia sweetener; why on earth do they put those strict dosage limits on the packaging?😕

quietpilot87 said:Wait, did you actually go out and get the leaves?🤣

Anyway, I first discovered stevia ages ago back when I was following the Zone diet (which, if you ask me, is the most complete way to eat, right after our usual fitness-focused regimens).
Stevia is just an extract from the plant itself; it’s incredibly sweet, yet the body doesn't even recognize it as a carbohydrate.
So, why hasn't it taken over grocery store shelves? I suspect the aspartame manufacturers have something to do with it. You see Natreen in every local pharmacy, yet you can only find Stevia in health food stores.
If I remember correctly, Stevia was restricted for a while too—nobody ever really knew why, since there was zero proof it was harmful (unlike aspartame). Thankfully, things have changed, and health food shops are now packed with it. Your standard drugstores still aren't.😁

Then again, plenty of great things have been banned in the past, so maybe that's just how it goes with Stevia.

Actually, the restrictions on stevia were lifted in the European Union a few years back.

I'm going to get some live plants and try drying the leaves myself, so we'll see if they work quite like I'm hoping.🤷
I once made some cookies using a stevia sweetener, and they turned out delicious.😁
Here's a photo:http://yfrog.com/44p1160098j

wearyotter81 said:(Plant milk + water + whey + strawberries) x blender = 🙂

I do something pretty similar when making fruit ice cream or a shake(blackberries or raspberries work great too!)

The classic way involves mixing it with yogurt and sugar, but my fitness version is a little different.

I freeze the strawberries first, then toss them into the blender along with some whey, blending until I hit that perfect icy consistency. If I’m craving a drink, I just keep adding whey until it turns into a smooth liquid—basically a protein shake. But if I want actual ice cream, I stop while the mixture is still thick and creamy.
Then, I just grate a tiny bit of lemon zest over the top, and that's it!😍

It is honestly delicious.

Niko hasn't shared anything useful regarding gastronomy about stevia yet.😢

I mean, why does it feel like nobody knows anything more about it?🤷
Come on, people! My shipment should be arriving any day now, so who’s going to join me in this experiment?🤣🤣

quietpilot87 said:By the way, if you're still using Natreen, just toss it in the trash and grab some Stevia instead.

Since you brought up Stevia, everything I’ve ever heard about it was that it’s the absolute gold standard—super healthy, the best choice, the healthiest option, blah blah blah... the whole nine yards.

I’ve tried using it in my baking, but you really have to be careful not to overdo it. If you go overboard, it leaves this intense bitterness behind, which personally just doesn't sit right with me.
To be honest, though, the warnings printed on the bottle left me a little confused. I actually ended up donating my stash to my sister because I wasn't exactly blown away by it, and my family back home was complaining about the taste anyway...
It said something along the lines of "not more than two cups of tea or coffee per day"... I mean, what kind of kid is that? If it's supposed to be so healthy and harmless, why the strict limits?😕

And, as it turns out, this sweetener also contains one of those infamous food additives they label with an "E" number.🤷

Anyway, I’ve gone ahead and ordered some seedlings for my garden. I guess I’ll just be chewing on leaves from now on, because I simply cannot live without my sweet fix!😢