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.