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Beef Stroganoff Casserole
United States Dietary Trends Since 1800
Shoulder press 5-3-3-1-1-1 reps
Push Press 5-3-3-1-1-1 reps
Push Jerk 5-3-3-1-1-1 reps
A creamy beef stroganoff baked with mushrooms and sour cream over cauliflower rice
Lack of Association Between Saturated Fatty Acid Consumption and Non-communicable Diseases
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Ingredients
1 lb ground beef or thinly sliced beef
1 Tbsp butter or beef tallow (for cooking)
8 oz mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp coarse sea salt
½ tsp cracked black pepper
1 cup sour cream (full fat)
1 Tbsp Dijon mustard
2 cups cauliflower rice
1 Tbsp extra virgin olive oil (for finishing)
Fresh parsley, chopped (for garnish)
Macronutrients
Protein: 102g
Fat: 140g
Carbs: 30g
Preparation
Preheat oven to 350°F (175°C).
In a large skillet, heat butter or tallow (1 Tbsp) over medium heat. Add onions (1 small) and cook until translucent, about 3–4 minutes.
Add garlic (2 cloves) and mushrooms (8 oz), cooking until mushrooms are browned and moisture evaporates, about 6–8 minutes.
Add ground or sliced beef (1 lb), smoked paprika (1 tsp), salt (½ tsp), and pepper (½ tsp). Cook until beef is browned and cooked through, breaking it up if ground.
Remove skillet from heat. Stir in sour cream (1 cup) and Dijon mustard (1 Tbsp) until well combined.
Transfer the beef mixture to a baking dish and spread evenly.
Bake uncovered for 15–20 minutes until bubbly and hot.
Meanwhile, sauté cauliflower rice (2 cups) in a skillet over medium heat with a little butter or tallow (optional) until tender, about 5 minutes.
Serve the beef stroganoff casserole hot over cauliflower rice.
Drizzle extra virgin olive oil (1 Tbsp total, divided) on top and garnish with chopped fresh parsley.
This paper reviews U.S. dietary trends from 1800 to 2019 and finds that the biggest shifts have been a dramatic rise in processed and ultra-processed foods (sugar, refined flour, white rice, vegetable oils, ready-to-eat meals) and a decline in animal fats like butter, lard, and whole milk. Contrary to long-standing public health claims, the authors report that saturated fat intake from animal sources did not increase in parallel with obesity, diabetes, and heart disease—in fact, it declined as these conditions rose. Instead, the rise in non-communicable diseases more closely paralleled higher consumption of refined carbohydrates, sugars, industrial seed oils, and total calories, suggesting these may play a larger role in modern health problems than saturated fat.
COMMENTS
Shoulder press: 65, 85, 95, 105, 110, 115F
Push Press: 75, 95, 105, 115, 120, 125
Push Jerk: 95, 105, 115, 120, 125, 135
PP: 115-125-130-135-140-145
PJ: 155-160-165, SJ: 175-185-195
BW: 165
Incline bench - 135-145-155-165-175-185
bench - 200-210-220-230-240-250
floor press - 265-275-285-295-305-315
PP 125-135-145-155-160-165
PJ 145-155-165-175-185-195(got it up but arms weren’t locked when I recieved it)