Many of my friends ask me what I eat so I thought I’d share what I had for dinner tonight with you. On tonight’s menu:

Simple Salmon

Lovely Red Lentils

Coconutty Quinoa

Applicious Kale Salad

Especially when I am eating at home, I try to keep it simple, it leaves me a little more wiggle room for indulgence when I eat out, but more importantly this is how I really like to eat. Veggies usually take up the largest part of my plate, then once or twice a day I’ll have a whole grain and balance it out with some protein. I happened to be cooking for the week today I had a bit of salmon and a bit of lentils, but usually it would be one or the other.

I used a coconut oil cooking spray for the salmon and then topped it with basil, lemon, salt and pepper, pretty basic and very delicious. It’s also great topped with my Shallot Mustard Vinaigrette, recipe coming soon!

The quinoa was soaked for a few hours with seaweed (to help partially digest it and add minerals) then cooked with organic coconut milk. I topped it with nutritional yeast to give it a cheesy flavor and add some B-vitamins to my food.

The red lentils I soaked the same way and then cooked with water and topped them with tamari, paprika and nutritional yeast. You don’t need to add very much water if you soak these before cooking. I like making them more of a dip then keeping the shape but that’s a personal preference.

Lastly the Kale salad had shaved apple, sunflower seeds and apple cider vinegar and a little olive oil on it.

The main thing you will notice here is that it’s unprocessed whole foods. I add minimal extras because these foods just don’t need it. Every choice on the plate is a powerhouse and it all balances itself perfectly. I tend to add flavor mostly with herbs and spices, you can cook one food and change the flavor multiple times depending on how you spice it up so you never get bored!

There are whole grains and protein in the quinoa (actually a seed, gluten free and approved Paleo!).

There are essential fatty acids (think omega 3) in the salmon, salmon is also great for the skin and joints due to it’s anti inflammatory properties. Always look for wild caught and sustainable with fish, farm raised is usually higher in fat and lower in nutrients. They are fed corn and soy and genetically modified to be able to digest these leftover crops as it’s not a Salmon’s traditional food source. When the fish are not sustainably caught many other fish are killed for no reason in the process of catching the one you are eating, so it’s really important to know where your food is coming from and make informed choices!

The lentils are a wonderful source of protein and fiber, they are actually a legume and a perfect vegan protein source. Always soak them for easier digestion and skim off the foam that forms when soaking, that’s the stuff that will make you bloated!

The kale, is the best thing on this plate hands down and that’s saying a lot considering how great the rest of it is. Talk about a powerhouse food, it’s where you get the most bang for your buck nutrient wise. If I was stuck on a deserted island and could bring only one food, Kale would win. Kale is a cruciferous vegetable and has many health benefits including anti-inflammatory properties, it has been shown to lower cholesterol, it contains high levels of vitamin K, and can kale can reduce your risk of developing cancer.

Detailed recipes for all of this can be found here! These recipes are simple so experiment, add your own flare, and make it your own. A great way to do this is with spices, I have a spice collection that rivals any store,  just stock up over time. I honestly cook to taste much more than following recipes to a tee, I usually just look at them for an idea and then run with it. I want you to learn to do the same!

Now tell me, what’s on your plate? Send me a picture on instagram, facebook or pinterest at Whole Foodie Booty!