My brother rings in from Texas. Here's my problem: I am not a cook. You want a over/under absorption and recapitalization analysis on revenue of fifty million dollars per month? No problem; I'll have it done in a day or two. Ask me to plan a healthy menu for the next week, and, well, it's a deer in the headlights look. I don't have a clue. Where do I start? Well, first, you have to determine that you're going to cook. Eating out -- even at nice restaurants -- is a very poor substitute for sound nutrition and physical health. Second, if you're going to cook and you don't know how, you have to learn. Third: simple simple simple. You can teach yourself through trial and error, which means you'll really learn. And the more you teach yourself, the more you learn. Repeat. Don't overthink it. First: real food only. meat (inlcuding any organ meats you might like), poultry, fish, shellfish most vegetables (keep potatoes to minimum) some fruits (berries and melons, primarily) nuts (peanuts aren't nuts but legumes -- focus on almonds, macadamia, walnuts, brazils, hazels, pecans) fats (lard, butter, ghee, COCONUT OIL, olive oil). Excellent review of oils...