Everybody's punching up.
The diversity in preferences makes "up" impossible to define and order consistently between people. If you take a survey of a population for an ordered ranking, in desire ability as potential spouses, of a particular sample set, you might get wildly different rankings.
And then those same people might rank things differently depending on who they would most want to have a one night stand with.
Even laying out specific physical characteristics and asking about attractiveness will get those isolated features ranked differently. Heterosexual men will disagree on whether it is attractive, unattractive or neutral for a woman to be:
- Being very tall
- Being very short
- Having an athletic build
- Having pale skin
- Having curly hair
- Having tattoos
- Having a Ph.D.
- Speaking multiple languages
- Being Christian
- Being vegetarian
We're all just looking for compatibility. What that means will vary from person to person, and what is very attractive to one person might be a huge turn off to another.
I'm generally of the view that you want to be with someone whose unique traits are positive to you, and who sees your unique traits as positives, too. That way both can fall within that stable equilibrium of both believing that they've married "up."
I like stir frying for the versatility in playing around with different ratios of vegetables to meat as your macros allow (and can be paired with rice as macros allow). Yes, sometimes that's broccoli, but often it's something like snap peas, onions, carrots, bell peppers, celery, even peanuts or cashews. And you can rotate through chicken, beef, pork, shrimp, tofu, seitan, etc. It's basically a formula that takes away a lot of the thinking while giving the versatility to make full use of the ingredients you have on hand, and doesn't get tedious or repetitive.
Similarly, I use a lot of vegetables for pasta, and do some kind of pasta primavera pretty often: blanch some combination of broccoli, broccolini, peas, snow peas, snap peas, asparagus, fiddleheads, etc., and then put in with your cooked pasta and cover in freshly grated parm, maybe some cream or butter. Add chicken or shrimp if you'd like to take it in that direction. Use high protein or whole grain pasta if you'd like.
Or even a traditional tomato based pasta sauce has a ton of room for other vegetables, meats. And it doesn't even have to top pasta, if your macros don't have room for those carbs. A red sauce can be put on eggplant or zucchini and still tastes great.