Going along with my previous post, I have really made an effort to embrace clean eating. I promised I would post a few recipes, so here we are. This recipe is so simple and more importantly is so delicious!
My Italian grandfather ate Swiss chard his whole life with almost every meal and ended up living until 95. Granted he exercised quite a bit, but he also ate so well. He and my grandmother had a garden where they grew their own fruits and vegetables. I remember sitting at his table pushing around the Swiss chard on my plate while my grandfather happily munched on his. I dedicate this post to my sweet, late grandfather who loved Swiss chard, dancing, and living life to the fullest.
I also never knew the stems are great for you, so don’t you dare throw those out!
Swiss Chard Ingredients: (adapted from this recipe)
- Swiss chard stems and leaves, chopped separately
- Half a red onion diced
- 1 tablespoon of olive oil
- lemon juice
- Bragg Liquid Aminos (optional); Soy sauce can work too!
- Salt and pepper to taste
Red stemmed Swiss chard from Whole Foods, well rinsed and dried on a paper towel. Cut the stems out and separate from the leaves. Stems and leaves are chopped, separately.
Heat olive oil in the pan and add the red onion and chopped chard stems.
Once the stems and onions are soft, add the leaves. They will wilt like spinach!
I added in about 10 sprays of the liquid amino seasoning. It adds so much flavor and I just like the taste. Soy sauce can work well too. I also added in a little lemon juice, again for clean flavor.
- Salmon filets. You can ask your fish monger to remove the skin. I also get 4 oz. filets for myself and 8 oz. filets for Mike… We are still working on Mia.
- Olive oil
- Salt and pepper
- Lemon juice
Preheat the oven to 375 and line the baking sheet with foil. Place salmon filets on the foil, brush or drizzle with olive oil. Sprinkle with salt and pepper. I also squirt some lemon on top for added flavor. Enclose the salmon with the foil and bake for 25-35 minutes until the salmon flakes with a fork.
Enjoy and cheers to clean eating!