Spinach dip

hey guys! this subreddit has helped me a lot with POTS so I wanted to send some tips on here for others. (feel free to add more tips in the comments)
Snacks are important! I typcially bring a lunchbox with me and I fill it with tons of ice packs, mandarin oranges, chimps meat sticks etc.
A general layout of my meals that helps me not get post eating tachycardia / adrenaline dumps:
Breakfast: Omelets Egg bowls with potatoes French toast with scrambled eggs Fruit!
I eat a snack before lunch and it’s typically a chomps meat stick with some sort of veggie or fruit, or a salty chip with spinach artichoke dip, hummus, etc.
Lunch: Typically some sort of grilled chicken, shrimp , or ground turkey with lots of cooked veggies( broccoli upsets my POTS )
Dinner: Similar to lunch, I do add more bread in here(I tend to avoid it throughout the day bc it can make me feel bad). I use homemade pizza dough or bread without lots of additives and that has helped me.
When i’m feeling sick, chocolate milk can ease my nausea and shakiness.
Some good brands that have helped me not feel so sick are: Dave’s bread costco chocolate milk cartons chomps meat sticks natures bakery brownies simple mills

I put together the following weight loss plan for myself. For reference, I'm male, 36yr, 5'11, and 205 pounds. Note: I asked chatgpt for the recipe suggestions based on approved ingredients. I know they'll need some tweaking to be to my liking...
Morning Routine:
Goals: Hydration, light exposure, stretching, healthy low-carb meal, raise body temperature.
Cold Water:

• Take a cold shower. This will help your body raise its core temperature.

Hydrate & Natural Light Exposure:

• Drink a full glass of water immediately upon waking up.
• Open blinds and spend 15-20 minutes doing yoga in a sunny spot. Yoga videos: https://www.youtube.com/watch?v=r7xsYgTeM2Q ; https://www.youtube.com/watch?v=Vr3h5X9kmUo

Post-Yoga:

• Drink black coffee (no sugar or milk). Delay drinking coffee by 45-90 minutes after waking up.
• When commuting to work, park farther from the building for extra steps.

Breakfast Recipe Ideas:

1. Avocado and Egg Breakfast Bowl:
   • Ingredients: Avocado, eggs, bell peppers, tomatoes, spinach, garlic, olive oil.
   • Instructions: Sautee bell peppers, tomatoes, and spinach with garlic in olive oil. Serve with sliced avocado and poached eggs on top.
2. Vegetable Omelette:
   • Ingredients: Eggs, mushrooms, spinach, bell peppers, onions, cheddar cheese.
   • Instructions: Whisk eggs and pour into a heated skillet. Add chopped vegetables and cheese. Cook until eggs are set.
3. Chia Seed Pudding:
   • Ingredients: Chia seeds, full-fat yogurt, strawberries, blackberries, almond slices.
   • Instructions: Mix chia seeds with yogurt and refrigerate overnight. Top with sliced strawberries, blackberries, and almond slices before serving.

Afternoon Routine:
Goals: Light movement, healthy low-carb meal, hydrate. Lunch:

• Aim for a lunch high in protein and low in carbs.
• Take a long walk after lunch. The goal is 5k steps or approximately 30 minutes of walking.

Lunch Recipe Ideas:

1. Grilled Chicken Salad:
   • Ingredients: Grilled chicken breast, mixed greens (spinach, kale, etc.), tomatoes, cucumbers, bell peppers, avocado, olive oil, vinegar.
   • Instructions: Grill chicken and slice. Toss mixed greens with chopped vegetables, avocado slices, and dress with olive oil and vinegar.
2. Turkey and Veggie Wrap:
   • Ingredients: Turkey slices, whole-grain wrap, spinach, bell peppers, hummus, avocado.
   • Instructions: Spread hummus on the wrap, add turkey slices, spinach, sliced bell peppers, and avocado. Roll it up and serve.
3. Eggplant and Mushroom Stir-Fry:
   • Ingredients: Eggplant, mushrooms, garlic, olive oil, soy sauce.
   • Instructions: Stir-fry sliced eggplant and mushrooms with minced garlic in olive oil. Add soy sauce for seasoning.

Snacks: almonds, watermelon, strawberries, blackberries, hard-boiled eggs, full-fat yogurt

Evening Routine:
Goals: Daily workout, healthy low-carb meal, hydration, plenty of sleep (8-9 hours).
Daily workout:

• Strive to work hard here.
• Warm up with intervals of jogging and walking for 6-8k steps.
• Bodyweight exercises. Be sure you are challenged to complete the circuit. Incorporate pushups, squats, lunges, pullups, dips, mountain climber, step up knee raises, plank, etc. Don’t slack on these.

Dinner Recipe Ideas:

1. Baked Salmon with Roasted Vegetables:
   • Ingredients: Salmon fillets, broccoli, cauliflower, Brussels sprouts, olive oil, lemon.
   • Instructions: Season salmon with olive oil, lemon, salt, and pepper. Roast alongside mixed vegetables until cooked through.
2. Beef and Broccoli Stir-Fry:
   • Ingredients: Lean ground beef, broccoli, garlic, soy sauce, olive oil.
   • Instructions: Brown ground beef in olive oil, add minced garlic and broccoli florets. Stir in soy sauce and cook until broccoli is tender.
3. Grilled Chicken with Zucchini Noodles:
   • Ingredients: Chicken breast, zucchini, pesto, olive oil, pine nuts.
   • Instructions: Grill chicken breast and slice. Spiralize zucchini into noodles and toss with pesto. Serve chicken over zucchini noodles and sprinkle with pine nuts.
4. Additional Recipes: Breakfast:
   
5. Quick Veggie Scramble:
   
   • Ingredients: Eggs, spinach, tomatoes, mushrooms, bell peppers, cheddar cheese, garlic, olive oil.
   • Instructions: In a skillet, sauté chopped vegetables with minced garlic in olive oil until tender. Add beaten eggs and scramble until cooked. Top with cheddar cheese before serving.
6. Greek Yogurt with Mixed Berries and Nuts:
   
   • Ingredients: Full-fat yogurt, strawberries, blackberries, almonds, walnuts.
   • Instructions: Serve yogurt topped with sliced strawberries, blackberries, crushed almonds, and walnuts for added crunch.
7. Avocado and Tomato Bowl:
   
   • Ingredients: Avocado, tomatoes, lemon, garlic, olive oil.
   • Instructions: Cube avocado and tomatoes, toss with minced garlic, lemon juice, and a drizzle of olive oil.
8. Spinach and Mushroom Omelette:
   
   • Ingredients: Eggs, spinach, mushrooms, garlic, olive oil.
   • Instructions: Cook chopped mushrooms and minced garlic in olive oil until tender. Add beaten eggs and spinach, cook until eggs are set.
9. Nutty Fruit Bowl:
   
   • Ingredients: Watermelon, cantaloupe, almonds, walnuts, lime, chili pepper.
   • Instructions: Cube watermelon and cantaloupe, serve in a bowl with crushed almonds and walnuts on top. Add lime and chili pepper for more flavor.

Lunch:

1. Tuna and Avocado Salad:
   • Ingredients: Canned tuna, avocado, spinach, tomatoes, lemon, olive oil.
   • Instructions: Mix canned tuna with diced avocado, spinach leaves, and chopped tomatoes. Dress with lemon juice and olive oil.
2. Chicken and Vegetable Stir-Fry:
   • Ingredients: Chicken breast, broccoli, bell peppers, garlic, olive oil, soy sauce.
   • Instructions: Stir-fry sliced chicken breast with chopped vegetables and minced garlic in olive oil. Season with soy sauce.
3. Eggplant and Tomato Salad:
   • Ingredients: Eggplant, tomatoes, garlic, olive oil, vinegar.
   • Instructions: Roast cubed eggplant with minced garlic in olive oil until tender. Toss with chopped tomatoes and a splash of vinegar.
4. Cheesy Spinach and Tomato Omelette:
   • Ingredients: Eggs, spinach, tomatoes, cheddar cheese, garlic, olive oil.
   • Instructions: Sauté chopped tomatoes with minced garlic in olive oil until softened. Add beaten eggs and spinach, cook until eggs are set. Top with cheddar cheese.
5. Mushroom and Tomato Soup:
   • Ingredients: Mushrooms, tomatoes, garlic, olive oil, vegetable broth.
   • Instructions: Sauté sliced mushrooms and minced garlic until golden. Add diced tomatoes and vegetable broth, simmer until flavors meld.

Approved Ingredients for other recipes: eggplant broccoli cauliflower brussel Sprouts cabbage mushrooms tomatoes green beans bell peppers spinach zucchini asparagus garlic kale collard greens bok choy
cheddar cheese gouda parmesan
almonds pine nuts walnuts
watermelon lemon cantalope lime avocado strawberries black berries
chicken eggs lean ground beef fish turkey
hot sauce butter sour cream full fat yogurt olive oil avocado oil coconut oil ghee pesto chimichurri vinegar tahini

Hiii 👋🏼 Please recommend a good pizza place within Iloilo City 🍕
My top faves are S&R’s pepperoni pizza and Angel’s creamy spinach dip. The best! 👍🏼
If you think there are more pizza shops that can top those two, please drop it below. Any pizza shop nga namit ah. Within Iloilo City lang, please.
Thank you so much 🍕

The alphabetized items below are from golf-drives.com. What are the other need-to-know slang terms that would arm someone for being a non-stop infinitely-annoying color commentator for a full round?
I’ll add a few to get things started:
Pure: A fairway shot which is flushed.
Flushed: A pured shot.
Nutted: Means pured or nuked.
Nuked: Flushed hard.
Nice: Classier way of saying nutted.
Solid: Nice.
Mashed Potato (or anything else yelled instantaneously after a tour player’s shot): I have severe mental issues, and I’m drunk.
Beaver tail: Massive divot.
Piss Missle: Slightly higher trajectory than a worm burner, but normally not hit with wedge.
Worm Burner: Ground contour hugging supersonic shot often struck with leading edge of pitching wedge.
A-Z Golf Slang and Terminology
A
“A” Game: A golfer’s best game which is executed on a regular basis.
Ace: Hitting the ball into the hole in one swing of the club.
Afraid of The Dark: When the putted ball refuses to fall into the hole.
Airmail: A golf shot which travels a considerably longer distance than planned.
Albatross (aka Double Eagle): This means a score of three strokes under Par, which as you can imagine is very rare.
All square: Tied score in match play.
Army Golf: Like a marching rhythm: Left-right-left, in the game of golf it means hitting the ball out of bounds to the left then to the right the next time.
B
Backhander: When you hit the ball casually with the back-side of the putter to “Hole” a very short putt.
Banana Ball: The ball travels in a ”banana-shaped” curve. A very sharp fade shot known as a “slice”.
Barkies: Hitting the golf ball at trees and obtaining a good score despite it.
Beach: Term used for a sand bunker.
Birdie: A score of one less than par.
Bite: If a ball has lots of backspin it is said to “bite” because it stays close to where it landed or may spin back toward the player. If a ball appears to be going past the hole a player may shout “pray” or a more humorous way can be to shout, “grow teeth!”.
Bogey: A score of one over par.
Bracket: To be prepared for a different situation where you need to hit a certain shot you will need to take additional clubs – one higher and one lower known as a Bracket.
Buzzard (aka Double Bogey): A score of two over par.
C
Cabbage (aka Spinach): If you hit the ball into inescapable thick rough.
Can: Refers to the “Cup” on the Green.
Carpet: Term which refers to the “Green”.
Casual water: A build-up of water on the golf course after heavy rain that is not part of a water hazard.
The player can move the ball without penalty.
Cat Box: A sand bunker.
Chicken Stick: If faced with a difficult shot, a golfer will choose a play-it-safe club that is within his capabilities to properly complete the shot.
Chili Dip (aka Fat/Chunk shot): Hitting the ground behind the ball before impact with the ball.
Chipping: Short shot usually made from just off the green.
Cuban: Putting action where the ball stops short of dropping into the cup.
Cup: The hole on the green – 4.5-inch diameter, 4-inch-deep.
D Dance floor: Refers to the green.
Dawn patrol: Golfers who play at sunrise.
Dew Sweepers: Reference to players in a Professional Tournament who have the earliest Tee times (when the dew is still on the course), in the third or fourth round of the tournament.
Dog Track (aka Goat track): When a golf course is in poor condition.
Dribbler (aka Fat Shot): When a shot that only goes forward a few feet.
Duck Hook (aka Snap Hook): A ball that curves right to left on a low trajectory and off target.
Duffer (aka Hacker): An “inexperienced” or mediocre golfer.
Deep: A hole/flagstick that is located on the back of the green.
Divot: The small chunk of turf that is dislodged when a club head strikes the ground as a player hits the ball.
Drained: Slang term for having sunk a putt.
Draw: A golf shot (for a right-handed golfer) where the ball slowly moves right to left.
Drive: The first shot taken at the teeing ground at each hole.
Driver: The longest club with the biggest head, used for tee shots as it’s designed to hit the ball the farthest.
Duff: A bad shot.
E
Eagle: A score of two under par.
Executive course: A golf course that is shorter and has a lower par than regular golf courses suitable for beginner golfers and juniors. F Fade (aka Cut Shot): A golf shot (right handed golfer) in which the ball gradually moves left to right. Fairway: The centre, short-mown portion of a golf hole in between the teeing ground and the green. First tee: Where a round of golf play begins. Flyer: Hit from the rough, a ball which goes a lot further than envisioned. Fly the green: A shot that goes over the green. Fore: Shouted when the ball is heading towards someone. Forward tees: The teeing ground located closest to the green. Flop shot: A golf shot which is hit quite high and short, which upon contact with the Green, rolls very little and stops. The ball is “Flopped” onto the putting surface. Flub: A terrible shot which causes a loss in scoring. Foot Wedge: Where the golfer uses his “foot” to push the ball into a better position. Four-jack: On any given Green taking four putts to get the ball in the hole. Fried Egg (aka Plugged): Where only the top half of the ball is visible when buried in a Sandtrap. Frog Hair: Closely mown grass surrounding the Green. G Gimme: A shot so close that only a short putt is needed, and the other players agree can count automatically without being played. Get up: An expression shouted at a ball that looks like it’s going to land short of the target. Grounding: Setting the heel of the golf club on the ground. H Handicap: A numerical representation of a golfer’s playing ability. Honours: The right to tee off first based on having the best score on the last hole or being furthest away from the hole. Hook: When a right-handed player strikes the ball such that it curves sharply from right to left. Hot: A shot that goes faster than intended. Hacker: An “inexperienced” or mediocre golfer. Hand Wedge: Where the golfer uses his “hand” to nudge the ball into a better lie. I Iffy lie: A ball that is in an unfortunate lie and dubious whether the ball can be struck well for a good golf shot. In the Leather: A putted ball close enough to the hole to be accepted by the other players. J Juicy lie: Offers a nice clean hit. A juicy lie indicates the ball is sitting on top of grass as if it is mounted on a short Tee. Jungle: A ball hit into the deepest and rough area on the golf course. K Kick: A golfer who asks for a good kick is hoping for the ball to bounce in a good position. Knee-knocker: A nervous reaction when a golfer has a short putt (3 to 4 feet) remaining for the next Putt. L Lay up: When trying to reach the Green could be a risky shot and it is a lot safer to hit a drive or fairway shot short of the Green. Lip out: You have “lipped out” when your ball hits the lip but doesn’t go in the hole. Loop: Refers to one 18-Hole circuit around the Golf Course. Lumberjack: When a golfer hits a ball into a wooded area numerous times during a round and continues to hit the trees trying to get out of the woods. Lie: While in play the Lie is the position/location of the golf ball. Loft: The degree/angle of the face of the club. M Mickey Mouse course: Refers to a course with many short holes and bad maintenance. Mulligan: Referring to a second shot from the Tee, after a bad first shot. Match play: A golf format where the goal is to win individual holes rather than tallying the total of all the strokes. Modified scramble (aka Shamble/ Texas Scramble): Tournament format where golfers select the best shot off the tee, move all balls to that spot, and play individual stroke play for the rest of the hole. N Nineteenth (19th) hole: The Clubhouse Bar. Nip it: A Clean hit which tends to lessen the amount of backspin. Nuked: When you gain a greater distance than your average or typical distance. O Out of Bounds (OB): The area of the course is often marked by white stakes which should be avoided where play is not allowed. P Pin (aka The Stick): The flagstick on the green standing inside the cup. Playing through: When a group of golfers pass by another group of slower playing golfers. Provisional ball: A second ball that is played if the first ball is or may be lost or out of bounds. Putting: The golf stroke used to roll the ball on the green. Q Quick: Rushing your swing or trying to hit too hard. R Rainmaker: A golf shot with a very high trajectory. Ready golf: To speed up or maintain the pace of play players will hit when ready. Rough: The long grass bordering the fairway. S Scratch: A golfer with Zero handicap. Snowman: Reference to scoring an 8 on a hole. Skull: A stroke made above the equator of the ball which is mis-hit, resulting in a line-drive trajectory. Sticks: The plural “sticks” means golf clubs not to be confused with flagstick. Stroke play: A golf format in which the objective is to finish the game using the fewest total shots. T Tap in: A short, easy to make Putt. Tester: Tends to test a golfer. It is where a Putt is too far away for a “Gimmie”, but short enough a good putting golfer can hole it. The Tips (aka Championship Tees/Back Tees): The farthest teeing ground from the green, usually defined by blue, black or gold tee markers. Thin (aka Skinny): A shot strike near the centre of the ball, characteristically causing a low flight. The turn: The halfway point in a round of golf. U Up and down: Only taking two strokes to get the golf ball into the hole when your ball is resting around the green. U-turn: A Putt that rolls almost all the way around the edge of the “Cup” before actually coming out and around without falling in. V Valleys: Relatively flat areas with sharp undulations between mounds on a green. Victory lap: The circle a Putt makes around the rim of the Cup before going in. Velcro: Is the speed of the Putting Green on a golf course. W Worm burner: A golf shot (not a putt) in which the ball never gets but a few feet off the ground. Watery Grave: A final resting place for your “Miss-Hit” shot over a water hazard. Whiff: A poor golf swing with a complete miss of the ball. Y Yips: Due to nervousness and lack of a smooth putting stroke, Yips is the inability to make short putts. Yank: When a Putt is pulled sharply to the left. Z Zone: You’re said to be “in the zone” if you are playing well.

Looking for restaurant suggestions for delicious 4 cheese spinach dip. My kids absolute favorite dish ever was at Muddy Waters in Verona. We were planning to go there next weekend but they took it off the menu.
Happy Mother's day to all the moms out there

My daughter and I ate there tonight. Overall a good experience and would recommend. Some notes:
I was at the Home Depot earlier in the day and popped in to ask what the best time was to get a table on a Saturday. She said either 4-4:30 or late like 8:00. We chose early. Also you can call ahead and ask what the current wait times are.
Got there around 4:15. Was told 1/2 hour wait, they'll text me when they have a table. Sat at the bar and ordered a premium beer ($11.50). Bartender was super nice and attentive. Shook my hand and introduced himself. Impressive. And almost exactly 30 minutes later got the text that our table was ready. Line up was out the door at this point.
The decor is nice but I found the table layout a bit crowded. A server bumped into my table hard enough to spill my beer and knock cutlery off the table. He couldn't have been more apologetic and got my clean stuff right away. It was also very loud but it was extremely busy. Ordered the artichoke and spinach dip with focaccia bread and oh my god it was fantastic.
Orders for entrees were given and I got another beer. This is where things kinda fell apart. I saw tables that were seated getting their food before us. Finally the server stopped by with a confused look on her face saying she was gonna check on our order. Waited some more. Manager stopped by and apologized for the wait and offered my a free beer. (Are there any two sweeter words?). Still waiting. Manager came back and said meal was on the house. I thanked him and shook his hand.
Food came. Pesto Pollo Penne for me and Something Bolognese for the girl with toasted garlic focaccia bread. Amazing! Server came by with the bill for the bar and app (which was served promptly) with everything else refunded. I tipped for the entire amount because it wasn't her fault that the kitchen was slow. Besides, the place has only been open for like a month and they were slammed.
TL;DR - Avoid normal dining times. Customer service is excellent. Food is very good with generous servings.
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Hey all, I LOVE spinach and artichoke dip and I’m looking for the best places to have it in the city, I’m on a quest if you will!

EETA: thank you all for your kind responses. I ended up not going to the clinic after waiting to see if the Benadryl had any effect. After giving it a bit to work I am all good now the next day
ETA: I things are looking better. Still red but as bad. Hopefully will clear up in a few hours
Hi all, I wanted some advice as I don’t usually have severe allergic reactions so I’m not sure how serious this may be.
I drank some Blackberry White Claw while at my sisters. This an a bite of a spinach Alfredo dip are the only things that I could be allergic to. Currently my hands are red and a little swollen along with the middle of my face (brow ridge, nose, around my mouth), and the tips of my ears. My throat is extremely dry (like usual) and my chest feels tight. I’m super stuffy so I can’t say if my breathing is impacted but I have never had a reaction like this. My stomach is a bit painful and I feel like I should be coughing.
I took a Benadryl a little bit ago. How long should I give it? Or should I just immediately ask to be driven to an urgent care?

I eat meat. I am not a vegetarian or a vegan. I like the taste of meat. I just try not to eat it very much. It is a personal moral choice and I do not begrudge anyone their taste in food.
My dad does not treat my tastes the same way. Whenever I go to see my parents my dad makes sure there is meat in every single dish. He says he just likes the flavor.
For example he insists on putting dressing with anchovies or bacon bits on the salad. Roasted brussel sprouts? Covered in bacon bits. You name it he adds meat to it to try and bend me to his will.
I usually pick the meat off or I just eat the food. It's not worth arguing over.
There are two things my father hates. Green beans and onions. My grandmother use to make him eat them.
I loved my grandmother but maybe she wasn't the best mom. She was an awesome grandmother though and she taught me how to cook. I can make anything she used to make. And she gave me her recipe cards. I have shared them with the family but they only have the ingredients. There is more to it.
My parents had a potluck at their house and I brought some if my dad's favorite food. I can prepare it exactly like his mom did. I added onions and green beans. I just like the flavor.
He took a couple of big servings of the two things I brought. His face went green when he bit into one of them. Then he went exploring in the other and found the veggies.
He came over and asked why I did that. I asked him what he was talking about. He said that I out shit he hates in his food. I pointed at the table and asked if he put meat in the salad and vegetables?
He admitted that he had. Then he went and moped since he was looking forward to what I brought. Like I said I know exactly how to make food he loves. My mom and grandma never got along so she never learned and my brother doesn't cook much.
I ate the food that I brought and some spinach dip in a sourdough loaf my brother's girlfriend brought. I nibbled on a few other things from family and friends that looked yummy. I avoided the food with meat.
My dad talked to me that night. He said that I was being childish by putting stuff he doesn't like in food meant for sharing. I asked him why he insisted on putting meat which I try not to eat on all the food him and my mom put out.
He didn't have an answer.
I feel petty because I don't cook that often and I know no one else makes food the way he loves. But I think he needed to understand how he treats me and how that makes me feel.
We will see if he changes.