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Figuring out what to make for dinner can be nerve racking when you have more cook books than there are stars in the sky, I kid, I have over a hundred, but narrowing down what to feed my clients can be a challenge.

How hungry, have they been working out, is there iron low, are they getting the nutrients that they need during the day, or should I power house them at dinner time?

There are a lot of things that go into deciding what exactly is for dinner for yourself, your loved ones, or my personal chef clients. Especially if they have allergies.

So last night, after going to Tacoma Boys in Puyallup, wonderful people, highly recommend them, decided on top sirloin steak, great cut of meat, cooked medium rare ( as they like it )full of protein and iron, so the next thing was to see what source of vitamin C should I match the steak with, sweet potatoes are one of natures perfect foods, so we steamed them added a bit of sweet butter and spices, and topped it off with a simple salad with Parmesan cheese and petite tomatoes and a yogurt Caesar dressing.

Dinner took from prep in the kitchen to plated to devour in less than 30 minutes.

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