Top Healthy Recipes Featured on The Kitchen

Katie Lee lets the fresh flavor of the salmon shine in her simply seasoned fish, which she quickly grills until it's moist and serves it with a smoky grilled escarole salad with juicy citrus.

A better-for-you take on traditional creamed spinach, Katie's next-level breakfast features a bed of tender kale, made creamy with Greek yogurt instead of classic cream.

Chewy dried fruits like apricots and figs add texture to these go-to snack bars, while brown sugar and honey promise welcome sweetness. Marcela Valladolid recommends lining the pan with foil before baking the bars, as it'll make them easier to remove later on.

When you're craving a crispy snack, reach for Geoffrey Zakarian's simple kale chips instead of decadent potato chips. Flavored with a duo of bold spices, the kale leaves dehydrate baked on a low temperature for about an hour.

Boasting all of the flavor of tried-and-true falafels, this lightened-up salad gets its heft from spiced chickpeas, which turn crunchy after a quick bake in the oven. Top the salad with a cool yogurt dressing and finish with sesame seeds before serving.

Made with only two ingredients — Greek yogurt and blueberry preserves — these cooling pops boast a creamy texture, and best of all, they come together in everyday paper cups.

Marcela swaps out tortillas in favor of paper-thin slices of jicama, which she fills with tender beer-marinated steak. For even more flavor, finish the tacos with a bold drizzle of Marcela's Soy-Lime Sauce before serving.

Ready to eat in only 40 minutes, Geoffrey's simple salmon fillets are topped with a Dijon-spiked pesto sauce before being baked. He rounds out the dish with a refreshing salad featuring cool cucumber and apples, plus chewy dates and crunchy pine nuts for texture.

Even the picky eaters at the table will be wowed with this twist on the classic snack. Use cookie cutters to cut shapes into colorful melon, then thread the fruit and pieces of granola bars onto skewers for eat-with-your-hands bites.

Once you've made the cocoa-laced dip — the base of which is creamy, protein-rich chickpeas — set up a DIY dipping bar of fresh berries, bananas and graham crackers so your little ones can help themselves.

Think beyond the everyday green salad with the help of Marcela's impressive plate. She tosses this easy-to-make plate with juicy pomegranate seeds, warm roasted squash and a tangy dressing of sweet shallots, fresh lemon zest and champagne vinegar.

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