I’m often asked how I come up with the dishes I present. The first year I started writing, I was focused on my own journey and it was so easy to simply document everything I ate and comment on what I was eating and why. As I gained momentum and began talking about my blog, I started putting pressure on myself to present nice dishes that I could be proud of. In effect, I was cooking for the readers. That raised my game. Cook for others as often as you can and cook for them on the pretense that you are making them a healthy meal. You’ll notice that you’ll make them a smaller portion, with less carbs and more protein. You’ll also notice that you’ll make a more balanced meal. Choose a protein, choose a leafy green vegetable, then choose a heavier vegetable. Don’t serve bread, pasta, potatoes, or rice. Use vegetables like squash or Brussels sprouts instead. When I woke up this morning, I had no idea I was making breakfast for company. The plan was to eat out, but time ran out and we were hungry. I hadn’t shopped in ages and definitely wasn’t prepared. What was in the fridge? Eggs, zucchini, kale & carrots mix, a few slices of prosciutto, and a plum. I’ll normally eat only one green vegetable at breakfast but the fact that I had company who was no stranger to a carb filled breakfast, I opted to use the zucchini and kale mix together. I sautéed sliced zucchini, then separately sautéed kale mix with minced garlic. I cut the prosciutto into small pieces and pan fried them, flat and crispy, then fried an egg. Add a few pieces of peeled, sliced fruit to any dish for a nice garnish. Other than banana, fruit will add a little acid to cut any fat you used in the cooking process, as well as balance the savory. Again, cook to impress your guests with a healthy meal and you’ll start eating well too, and raise your healthy eating game!