I don't think you have to be a great cook to eat well.

I always keep cooked fish - usually salmon - in the fridge and that's breakfast along with a combination of cooked broccoli, cukes avocado, cabbage and toss it with either lemony mayonnaise or lemon and olive oil, depending on my mood. I can't be bothered cooking in the morning so this is fast and good

Lunch was an omelette with portabello mushrooms, smoked cheddar and tomato. For dinner I had sliced steak with shiritaki noodles cucumber, celery, green onion, cabbage and spicy sesame dressing. I cut, tossed, and made the dressing while the steak cooked.

Later on I'll have some fruit; half an apple, pear or grapefruit.

Karen