21-Day Detox Day 14: Baked Wild Salmon, Swiss Chard & Pesto & New & Improved Kale Chips

I've now hit the two week mark and have only one more week to go! I've really enjoyed experimenting with different vegetables and making myself healthy, filling meals during this cleanse. Knowing now how easy it is, I know that I will continue taking the time to make healthy lunches and snacks to take with me to work. One of those snacks is Kale Chips. I've come up with a new and improved recipe that I'd like to share! The original baked Kale Chips recipe is delish, but this one really takes the cake (as long as the cake is gluten free, preferably even grain-free and vegan)

New & Improved Kale Chips
1 Bunch of Kale
2 tbsp Olive Oil
1 tbsp The Spice House Ukrainian Village Seasoning


Process:
1. Place sheet of unbleached parchment paper onto a baking sheet and heat oven to 350
2. Tear the leaves off of the Kale and leave the stems for juicing
3. Place leaves in a bowl and add oil and seasoning
3. Using you hands, massage the oil and salt into the leaves
4. Please Kale in one layer onto baking sheet

5. Bake for 15-17 minutes or until crispy
6. Remove and Enjoy!

I used the left over stems to make myself a juice:

Pink Tartlet

1 Lemon
2 inch ginger
2 beets
5 springs mint
10 kale stems
1/2 fennel

For lunch I made myself some Zucchini Noodles with Pesto

For dinner, I baked Wild Salmon I picked up at Whole Foods and paired that with Swiss Chard cooked with the rest of my pesto.

Baked Wild Salmon

1 large piece of salmon or a couple smaller ones
2-3 slices of lemon
1 tbsp Spice House Greek Islands Seasoning
2 tsp Celtic Salt

Process:

1. Place sheet of unbleached parchment paper onto a baking sheet and heat oven to 350
2. Put salmon on paper with skin side down
3. Sprinkle seasoning and salt on fish and place lemon slices on top
4. Bake for 20-22 minutes
5. Enjoy! 

Swiss Chard & Pesto
Ingredients:
2 tbsp Nutless Vegan Pesto
1 bunch of Swiss Chard

2 tsp Celtic salt
2 tbsp water (optional)

Process:
1. Keep pesto in pan
2. Once melted, add cut up chard
3. Cook until chard darkens (add water if it starts burning or sticking to the pan)
4. Serve with Salmon
5. Enjoy!