Cause You're a W-O-M-A-N.

You shuttle the kids to school, do the dishes, help with the homework, handle the company's high profile accounts, pick up the dry cleaning, hit the supermarket, provide the family with a hot supper and tuck everyone in at night. And guess what? You're in for the same thing tomorrow. No, this isn't “Survivor Suburbia”...It's your life. And it's about time you stop to think about yourself for a little while.

As women, we've got very different nutritional requirements than our y-chromosome carrying counterparts. As we pass through each phase of life- from adolescence when we could use a little extra calcium for healthy bone growth, to our childbearing years when we need lots of iron and folic acid, to menopause when healthy monounsaturated fats and soy foods keep heart disease, certain cancers and mood swings at bay-its important to eat right.

But don't stress it (that's not good for you either).

There are plenty of delicious foods for every stage that'll have you grazing gracefully through your life. In fact, as long as you eat wholesome natural foods rather than overly processed and fast foods, you can justify just about anything. Craving a gooey wedge of brie? Go ahead, it's great for your bones. Salivating over a thick slice of juicy steak? Dig in to all that iron. Ogling another can of California Ripe Olives? Go for it. Think of it as a diet based on what's in it for you, rather than what's not! Just remember, all things in moderation.

Grilled Flank Steak with Avocado and Olive Salsa

• 1 cup Finely diced red onion, (1/8-inch)
• 1/4 cup Red wine vinegar
• 2 Tbsp. Olive oil
• 2 Tbsp. Chopped tarragon
• 1 Tbsp. Chopped thyme
• 1 1/2 tsp. Kosher salt
• 1/2 tsp. Ground black pepper
• 1 medium Avocado, diced (1/2-inch)
• 1 cup California Ripe Olives, halved
• 1 cup Sweet 100 tomatoes, halved
• 1 1/2 lbs. Flank steak

In a shallow baking dish, combine red onion, vinegar, oil, tarragon, thyme, 1 teaspoon of salt and pepper. Set aside. Spoon 1/3 cup of the red onion mixture into a small mixing bowl. Gently toss in avocado, California Ripe Olives and tomatoes and set aside. Place flank steak in baking dish with remaining onion mixture and set aside to marinate for 30 minutes. Season flank steak with remaining salt and grill over medium-high heat for 6-8 minutes on each side. Transfer to a clean cutting board and allow to rest for 2-3 minutes, then slice diagonally across the grain into thin strips. Place on to serving plates and top with avocado olive salsa just before serving. Serves 4. *Serving suggestion: Serve with warm grilled tortillas.