Put the rule in the settings. Then stop repeating it.

On a big recipe site you tick gluten-free every search, and then the fifth result still has soy sauce that is not gluten-free, and you notice in the method, halfway down. That is how people get ill, or how they give up and eat plain rice.

Put allergies and the diet on the household. Imports, photos, links and new recipes should come back already adjusted. The substitution belongs in the ingredient list, not in a cheerful footnote you might skip.

Coriander, mushrooms, olives, anything slimy. These are not medical, and they still ruin dinner if the recipe is built on them. An avoid list is the right place. "Mild spice" is too vague. "No fresh chilli, smoked paprika is fine" is a rule a recipe can follow.

If you are cooking for two different avoid lists, say so. One pot with the problem ingredient on the side is often possible. Two full dinners is sometimes the honest answer. Do not pretend a shared sauce works when it does not.

A planner can aim at lower salt, fewer calories, higher protein, gluten-free, dairy-free. It cannot replace advice you were given for kidneys, diabetes, or an elimination diet. If you have that advice, type the constraints you were given and still read the recipe. Numbers drift. You are the one who knows the limit.

A nutrition glance on the finished dish is useful for spotting a sauce that ate the calorie budget. It is not a diagnosis.