12 Of The Best Healthy Snack Recipes To Avoid Being Hungry!

Hangry Helpers Snack Recipes
Hangry Helpers Snack Recipes

Today I’m collaborating with 11 other bloggers to bring you our favorite snack recipes. I’m blown away by the variety and creativity of the recipes here! I hope you enjoy making them… just call us your personal #HangryHelpers.

With these 12 healthy snack recipes it’ll be easy to avoid being hungry or worse, enduring a bad mood brought on by hunger (better known as being hangry).  You and your family are going to love this collection of the best healthy snack recipes for hungry people, big and small. These recipes were created by some of the most talented health food bloggers and social media personalities – you can just call us your own personal Hangry Helpers. Be sure to check out their websites for more amazingly delicious, healthy snack recipes.

Salted Dark Chocolate Chip & Cranberry Cookie Bars

By Allison Tannis @deliciouslygeeky


Hangry is a bad mood brought on by hunger. (You know I’m a huge nutrition geek, and I just had to kick this off with a little explanation of what ‘hangry’ is.) It’s important to listen to your body’s hunger ques. Eating healthy foods throughout your day to keep you fuelled and at your best. Eating infrequently, or consuming foods that are high in simple sugars can make it hard to avoid becoming so hungry you turn hangry. We’ve all seen it happen to kids, but us adults are prone to it too. Avoid being hangry with the help of snacks that are delicious, sources of fibre and protein – they will keep you feeling fuelled and happy.


¼ cup almond butter (room temperature)

¾ cup fresh organic cranberries

2 free range eggs (room temperature)

½ dark chocolate chips

¾ coconut sugar

¼ cup coconut oil (softened)

2 ¼ cups almond flour

1 tbsp zest of organic orange

1 tsp vanilla extract

1 tsp baking soda

1 tsp kosher salt


Pre-heat the oven to 375F. Line a 9-inch square pan with parchment paper. Mix sugar, coconut oil and almond butter in a large bowl using an electric mixer. Beat in one egg, and then the other. Add vanilla and zest from orange. In another bowl, whisk together the almond flour, baking soda, and salt. Add dry ingredients to the wet mixture. Mix on medium-speed until combined. Add dark chocolate chips and cranberries, and gently fold them in. Put the dough into the 9-inch pan. Bake for about 25 minutes. Sprinkle with kosher salt. Allow to cool in pan completely before cutting into squares. Stores well for a few days in an airtight container on the counter.

Superfood Breakfast Granola Bars

By Natalia Maurer @sneakymommies


Mornings are a little bananas at our house. In between getting everyone organized, dressed, packing lunches and making breakfast, most mornings I just don’t have the time or feel like making something for myself. And so, this is where these amazing Superfood Breakfast Granola Bars come in. I have literally crammed as much goodness as I possibly could into these superfood breakfast granola bars including quinoa, rolled oats, chia seeds, hemp hearts, peanut butter, dried fruit, nuts and seeds. Like WHOA right!? So much goodness in one bar and it’s definitely not lacking in the flavour category either.


2 cups rolled oats

¾ cup uncooked quinoa

¼ cup chia seeds & hemp hearts (half of each)

2 cups blend of your favourite dried fruit, nuts and seeds

¼ teaspoon salt

½ cup maple syrup

½ cup peanut butter

¼ cup coconut oil

2 tablespoons raw sugar

1 teaspoon vanilla extract


Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper so that you can easily lift the bars out once they have cooled. Heat a large skillet on low heat and add the rolled oats and quinoa. Cook and stir it around for a few minutes until lightly toasted (2-3 min).

Combine the toasted oats, quinoa, chia seeds, hemp hearts, central roast nutberry blend until thoroughly combine together. In a small saucepan, add the maple syrup, peanut butter, coconut oil, sugar and vanilla extract until everything is melted and combined together. Allow to cool just slightly. Pour the melted mix over the dry mix of nuts and oats and stir until everything is evenly coated. Pour the mixture into your prepared baking dish and press it down either with your hands or the back of a glass to really pack it in there. Really take your time here as you want everything to come together really nicely here. Bake for 25 minutes until everything looks toasted. Allow it to come to room temperature and then cool in the fridge so that it sets and hardens for at least 2 hours. Cut into pieces and store in the fridge for up to 2 weeks.

Chocolate Chip Cookie Dough Energy Balls

By Raquel Lovsin

One of my favourite go-to snacks to have on hand to prevent hangry episodes is energy balls. Packed with protein and a good dose of healthy fats, these little bites go a long way to carry you to your next meal. We make all kinds of recipes in our house, but these chocolate chip cookie dough balls have become a family favourite. I modified the original recipe from @ohsodelicioso to make them school-safe by substituting sunflower seed butter for peanut butter. I also like to use ground flax seeds instead of chia for ours for an added boost of omega 3. Because of the shelf-stable ingredients, these can be stored in the fridge for up to 2 weeks, or frozen for up to 3 months. I often make large batches at a time, keep half in the fridge, and then freeze the rest. They are awesome snacks to add to a lunchbox, and they defrost in only 10 minutes at room temperature! *Nut-free, School-safe.

1 ½ cups oats (rolled or quick oats)
1 ½ cups unsweetened shredded coconut
½ cup sunflower seed butter
½ cup honey
¼ cup ground flax seeds
1 tsp salt
½ cup mini chocolate chips

In a blender or food processor blend the oats and then the coconut to a more find texture – not too fine (you don’t want an oat flour) Add all ingredients into a food processor, blender or stand mixer with paddle attachment. Mix until ingredients are all incorporated and evenly distributed. The texture should be a little sticky and not too dry. If you find it dry, add a bit more honey and sunflower seed butter. Scoop out the mixture and using your hands, roll into ball approximately 1” wide. Pro-tip *spray your hands with a cooking spray for easier rolling. Place the balls on a parchment paper lined baking sheet. Place in the freezer for approx. 2 hours to firm. Remove and place in an airtight container. Store in the fridge for up to 2 weeks or freeze up to 3 months.

Zippy Zucchini Chocolate Chip Cookies 

By Noelle Martin MScFN RD @motherhoodandmeals


Hi! I’m Noelle – dietitian, mom of three, and lover of all things related to kids, food, and travel! The recipe that I have for your “Hangry Helper” is a healthy twist on a classic fave, with the addition of shredded zucchini to an oatmeal chocolate chip cookie. It’s from my cookbook Super Foods for Super Kids that I wrote to help get kids comfortable creating new recipes and trying new foods. I hope you will call your kids into the kitchen and have some fun making (and eating) these yummy cookies together!


1 medium zucchini

1/2 cup pumpkin seed butter

1/2 cup honey

1/2 cup unsalted pumpkin seeds

3/4 cup shredded unsweetened coconut

2 cups rolled oats

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 Tbsp baking powder

1/2 cup mini chocolate chips (regular or dairy free)


Preheat oven. Set the oven to 375 F.

Shred the zucchini. Wash zucchini and shred it until you have 1 cup of shredded zucchini and pour it into a large mixing bowl. Mix in other wet ingredients. Add in pumpkin seed butter, honey, and vanilla and mix together. Add dry ingredients. Add the remaining ingredients in the following order, mixing after each addition. Add oats, coconut, pumpkin seeds, cinnamon, baking powder, and chocolate chips. Make the cookies. Form small balls, about 2 Tbsp in size, and place on baking stone or cookie sheet. Bake the cookies. Place in the oven for 12-14 minutes, until they are slightly brown on the top and edges.

Hangry Helper Charcuterie Board

By Leigh Sanchez Ellazar @SeedsOfThree


Snacking is inevitable. Kids snack. Adults snack. I learned while my first born was introduced to new foods, this was my opportunity to define the word ‘snack’ and the word ‘treat.’ Fruits and our fresh available produce is a privilege and it’s key for growing tots. Children need nutrients and resources to vitamins – it allows them to achieve their own wins in life and allows them to concentrate. I try to make my platters and charcuterie boards a lot of fun by using multiple types of texture, flavours and of course colours. Getting the kids involved has always been a great way for them to try new foods, understand the benefits of what they are eating and to be accountable for their health. Make it fun and make it as fresh as you can!

Cranberry Chocolate Banana Bread

By Teri-Ann Carty @terianncarty



1 flax egg
2 large ripe bananas
¼ cup cashew milk (room temperature)
1/3 cup coconut sugar
¼ cup almond butter
¼ cup coconut oil melted
1 tsp vanilla
1 cup gluten free flour blend
1 cup almond flour
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 tsp cinnamon
1 cup frozen whole cranberries
1/2 cup chocolate chips or chunks plus more for topping
½ cup walnuts chopped


Preheat oven to 375 F. Place parchment into a standard loaf pan. Prepare flax egg in a large bowl. Allow to gel for approximately 10 minutes. Add-in mashed banana, coconut sugar, coconut oil, cashew milk and vanilla. Whisk vigorously to combine. Add almond butter and whisk again. Next up are dry ingredients. Add gf flour, almond flour, baking soda, baking powder, salt and cinnamon. Stir in until well incorporated. Add chocolate chips and cranberries folding in gently. Pour into loaf pan and spread evenly. Chop walnuts and sprinkle onto batter. Scatter extra chocolate chips too. Place in pre-heated oven and bake for 55-60 minutes. Once toothpick comes out clean, remove from oven. Leave in loaf pan for 30 minutes, remove and allow to cool completely before slicing. Store in refrigerator if there is any leftover!

Vegan Cheese Cake Energy Balls

By Candra Mae @wifeofagrocer


Mom, wife of a grocer, and a Culinary Nutrition Expert I am a lover of healthy eating. Everything I do in the kitchen is inspired by my three beautiful daughters and my husband. My passion is understanding healthy food, and fueling my family with nutrient dense food. Here’s one great recipe that my family loves.


1 cup raw cashews (flash soak – pour boiling water over top and let sit for 30 mins, then drain)

¼ cup lemon juice

4 tbsp maple syrup

1 tsp vanilla

¼ cup oat milk

1 tbsp coconut oil

1 ½ cup oats (slightly blended)

½ fresh strawberries or freeze-dried strawberries


½ cup ground graham crackers

(Or healthier version: ½ cup ground almonds + 2 tbsp coconut sugar)


Blend together soaked cashews, lemon juice, maple syrup, vanilla, oat milk & coconut oil. Make sure to blend until smooth. Add in oats and strawberries, mix together thoroughly, then place in fridge to set for 30 mins. Make dough into bite size balls and roll in chosen topping. Enjoy!

The 1-1-1 Quick & Delicious Smoothie

By Mary Ashkar @sweetlifestyle


One of the fastest, healthiest, and most filling snacks my daughter and I make is the 1-1-1 smoothie. We make it for breakfast, and for mid-morning or late-afternoon snack times. It’s so easy and delicious. Here’s why it’s called a 1-1-1 smoothie: we use 1 cup of high-protein milk, 1 frozen banana, and 1 cup of fruit. Here are some variations you can use: regular milk or plant-based milk, honey or a sweetener of choice, hemp hearts or other seeds, veggies or other fruits, or add protein powder.


1 cup high protein milk
1 cup mixed berries (strawberries, blackberries, blueberries, raspberries)
1 frozen banana

Combine all ingredients in a blender, and blend until smooth. (My daughter and I prefer to use our Magic Bullet for this recipe).

Protein-Packed Tomato Soup

By Jenn Messina, RD @jennthedietitian


It’s soup season! This “Protein Packed” Tomato soup is rich and creamy (without the cream!) and loaded with fibre and protein to keep you full and fueled for hours. No more ‘hangry’ moments! The secret ingredient? Cannellini beans! Best of all it’s super simple to make and kids love it!


1/2 onion, diced

2 small cloves of garlic, chopped finely

5 roma tomatoes, roughly chopped

1 cup cherry tomatoes, sliced in half

2 cups low sodium broth

1 can cannellini beans, drained and rinsed

5 cloves

Olive oil


In a large pot, heat over medium and add olive oil. When pan is hot add garlic and onions and sauté until golden. Add all other ingredients and bring to a boil, let cook for 20-25 minutes to allow the flavours to incorporate. Remove from stove, let cool, then puree in a food processor until smooth  

Healthy Freezer Fudge 

By Lindsay Pruss @lunchesbylindsay

This fun, festive treat is so easy to make, your children will love helping you prepare it … and it’s so delicious they will be grabbing a square before you can even take a pic!  It tastes like a traditional piece of fudge, but it’s packed with the healthiest ingredients, you won’t even mind if they grab a second piece.

20 pitted dates
6 tbsp pumpkin seed butter
2 tbsp coconut oil (softened)
2 tbsp cocoa powder
1 tbsp chia seeds
¼ tsp cinnamon
¼ tsp vanilla extract
⅓ dark chocolate chips

Add dates to a saucepan with boiling water and simmer for approximately 5min. While the dates simmer, add all other ingredients to your food processor. Drain excess water from dates and, once cool, add to food processor. Blend ingredients until smooth. Line a small glass dish with parchment paper.  Add mixture to dish and spread evenly. Top with festive sprinkles. Cover with airtight lid and freeze for a minimum of 5 hours. Cut in squares before serving. Enjoy!

3 Ingredient Cookies

By Adriana Paolella @fortheloveoffoodandlife


If you’re looking for an easy cookie, this is it. I wanted something that was gluten free, vegan, and especially nut free, but since I had done baking on the weekend, I also wanted something that took very little effort to make. minutes. That’s it. Kids liked them and that was good.


2 mashed bananas

1 ½ cups oats

½ cup dark chocolate chips

Mash banana 🍌 finely. Add oats and chocolate chips. Roll about a tablespoon into balls and press flat onto a baking sheet. Bake at 350F for 20 min.

Healthy Chocolate Balls

By Julie Miguel @julesaujus


I usually have a love/hate relationship with healthy snacks but when my friend Fina introduced me to these, I never looked back!  These taste like a dessert except they are gluten and refined sugar-free.  The best part about them, my kids love them!   Also, we made them in one of our teen cooking clubs (that we teach at an all boys school) and they loved them! These are so awesome to have in the fridge when hunger strikes.  I always have a batch ready to go.


2 cups pitted dates

¾ cups roasted, unsalted almonds (see option)

5-6 tbsp unsweetened cocoa powder

6 tbsp rolled oats or puffed millet

Pinch salt

1 cup unsweetened coconut flakes


Place all ingredients except coconut flakes into the bowl of a food processor; pulse until finely chopped. Continue whirling mixture in processor until it just forms a ball. If mixture is still dry after a few minutes, add 1 to 2 tablespoons of water until a large ball forms in your food processor. This means it’s sticky enough to roll into balls. One teaspoon at a time, form mixture into a ball and roll into coconut, pressing flakes as you roll it in your palms. Place on a parchment-lined baking sheet and then continuing to roll until you have used up all your mixture. Snowballs keep well in an air-tight container, refrigerated for up to 2 weeks.


Use half almonds and half walnuts instead of all almonds. Or add an additional a tablespoon of almond butter or peanut butter. You can add a scoop of protein power, too, for an extra bolt of protein.



The 1-1-1 Quick & Delicious Smoothie !

The 1-1-1 Quick & Delicious Smoothie
The 1-1-1 Quick & Delicious Smoothie

The 1-1-1 Quick & Delicious Smoothie !

One of the fastest, healthiest, and most filling snacks my daughter and I make is the 1-1-1 smoothie. We make it for breakfast, and for mid-morning or late-afternoon snack times. It’s so easy and delicious.

Here’s why it’s called a 1-1-1 smoothie: we use 1 cup of high-protein milk, 1 frozen banana, and 1 cup of fruit.

The reason this smoothie is filling is because we use high protein milk. We love the Fairlife brand of milk. High protein milk is cold-filtered and results in milk that is 50% more protein and 50% less sugar than regular milk. It’s also lactose-free.

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Oat Bran Cereal & Fruit Bars – Absolutely Delicious (With Vegan & GF Options)!

Oat Bran Cereal & Dried Fruit Bars
Oat Bran Cereal & Dried Fruit Bars

If you’re looking for a snack that is high in fiber, tasty, and portable, then you’re going to love my Oat Bran Cereal & Fruit Bars! BTW, I have been meaning to share these for years now. You can probably tell that from the style of photos taken during my early blogging days. And, bonus, you can make these in gluten-free and vegan versions by checking the variations at the end of this post.

These Oat Bran Cereal & Fruit Bars are delicious. They’re sweet and a slightly heartier version of rice cereal treats with the added fruits and nuts. The base is made with marshmallows and your choice of butter, including vegan butter. Add any high-in-fiber oat bran cereal (I use Nature’s Path Multigrain Oat Bran Flakes) and 2 cups of other mix-ins, including your choice of dried fruits, almonds, coconut flakes, and pumpkin seeds/pepitas.

Oat Bran Cereal & Dried Fruit Bars
Oat Bran Cereal & Dried Fruit Bars

I’ve made these bars with all kinds of bran cereal, including using combinations of bran buds and oat bran flakes. This recipe is a great way to use up the last bit of cereal in a box and the last of any dried fruits on hand. Think of these bars as a ‘clean out the closet’ dessert option. Continue reading


Reviews Of My Summer 2020 Reads

Summer Reading 2020
Summer Reading 2020

I love to read all year round, but especially in the summertime ! There is nothing more peaceful for me than reading outside on a sunny, warm day or evening. It’s how I self-care, and it’s how I relax.

Here are my quick reviews of some of the books I read this summer.

Salt Houses by Hala Alyan
Salt Houses by Hala Alyan

Salt Houses by Hala Alyan

Salt Houses hit close to home as it is set in the Middle East. It follows four generations of the Yacoub  family as they are forced out of Palestine and into neighboring countries such as Kuwait and Lebanon. We follow the family’s experience during defining moments of Arab history starting in the 1960s. And, as happens in many Arab families, various members end up living all over the world, including Paris and Boston.

Each generation faces challenges, including political and religious leanings, as well as family and relationship struggles.

I loved this book because I could identify with the emotions of having to leave one’s home and country and having to find one’s way in the world while still struggling with growing up, day-to-day issues, and living within cultural expectations. Continue reading


No-Bake Cheesecake – A Perfect Summer Dessert

No-Bake Cheesecake
No-Bake Cheesecake

No-bake cheesecakes are a perfect summer dessert: they use ingredients you regularly have at home, don’t require an oven, and are easy to decorate with in-season summer fruits!

This recipe has been around for a long time. I remember it from when I was a kid, and I see it all the time on the Internet. It’s got a graham cracker crust that is topped with a cream cheese, condensed milk, and lemon/lime juice and zest. That’s it. Place it in the freezer or fridge to set, and top with whatever berries you have on hand. You can also top with cherry pie filling.

I make this no-bake cheesecake in a 9 or 10 inch springform pan. It’s easier and more presentable if you use a springform pan, but you can use a regular pie plate or dish. You can even buy a ready-made crust from the store.

No-Bake Cheesecake
No-Bake Cheesecake

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How To Make & Gift A Chocolate Chip Cookie Cake !

Chocolate Chip Cookie Cake
Chocolate Chip Cookie Cake

If you find yourself craving those large, decorated chocolate chip cookie cakes you can get at the mall, then you’ll love this post about making one for a celebratory occasion or as a gift for someone special.

I love classic-sized chocolate chip cookies as much as anyone else, but making a huge chocolate chip as a cookie cake is truly something fun and different. I can thank the Covid-19 pandemic for inspiring me to make chocolate chip cookie cakes as gifts. My daughter and I have made them for Canada Day, as graduation gifts, and as hostess gifts. You can check out my last post (click here) on making graduation day memorable with lots of desserts, including this cookie cake.

There are many recipes online for making a chocolate chip cookie cake. I like this recipe from Garnish and Glaze, which I’ve also included at the bottom of this page.

The point of this post, however, is to share my tips for making and gifting this chocolate chip cookie cake!

Chocolate Chip Cookie Cake
Chocolate Chip Cookie Cake

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4 Graduation Party Desserts To Celebrate Your Grad!

Graduation Desserts
Graduation Desserts

During the Covid-19 pandemic, it’s been bittersweet celebrating my daughter’s graduation from high school, but we’ve done our best to celebrate in many ways, including making as many sweet treats as possible!

We love dessert in our family and, yes, we understand the need to balance healthy food with yummy treats. But, what I”m sharing today is purely sugar based! The best part about making these celebratory desserts was searching for some of the ideas, choosing a theme (pink and blue), and decorating the house.

We received a lawn banner from the school and bought and received balloons as gifts. We decorated inside with balloons, garland, and streamers on archways in the house. And, one night I spent quite a bit of time going through old photos of the first day of school, group school photos, and other fun school and family moments. I put these on poster boards in the hallway and put up a long ‘congratulations’ banner underneath the boards. She absolutely loved this idea and the photos and boards are still up!

Celebrating 2020 Graduates
Celebrating 2020 Graduates

We were still in the ‘shelter at home’ phase when my daughter had her virtual graduation, so it was a nuclear family celebration. My daughter helped me make and decorate these dessert menu items, and we had a lot of fun decorating and catching up together.

Here are the Graduation Desserts we made: Continue reading


Chocolate Almond Energy Bites – GF & Vegan

Chocolate Almond Energy Bites
Chocolate Almond Energy Bites

I always have energy balls or squares on hand because they’re the perfect snack right before a workout! Sometimes you don’t have time to eat something that takes a lot of prep time before you go for a run or before you head out the door. These chocolate almond bites are perfect as a grab-and-go healthy option.

BTW, you can also check out my recipe for Vegan Chocolate Fudge that I have shared in the past. The ‘fudge’ recipe is date-based whereas the recipe I’m sharing today is made with almond flour.

I’ve tried making energy balls with almond flour in the past and I love the texture and taste of almond flour, so I was very pleased when I came up with this recipe with the addition of cocoa powder.

Chocolate Almond Energy Bites
Chocolate Almond Energy Bites

What I like about making energy balls is the different ways you can ‘dress’ up these treats. Here, I’ve topped them with sea salt, peanuts, and slivered almonds. I highly recommend topping them with either peanuts or almonds  so everyone knows that these energy balls contain nuts! Plus, it’s a fun way to decorate these bites and to make them presentable for gifting.

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Sharing My Qatayef Recipe… Along With Sweet Ramadan Memories


Eid Mubarak to all of my friends and followers celebrating this week! Today marks the end of Ramadan, the Muslim holy month of fasting. And, it’s time to celebrate with lots of traditional desserts, like Qatayef!

I grew up in Saudi Arabia where I was lucky enough to experience all of the activities, sights, sounds, and tastes of Ramadan. The night life in the souks was incredible, full of music, open shops, lots of fun foods, and lots of staying up late. One Ramadan night my brother was invited to hang out in a tent under the stars in the desert and I will always remember his description of how magical that experience was.

When I was a kid, Ramadan fell during the hottest months of the year but, because it’s a lunar holiday, it moves back about 11 days a year. That means that it takes about 33 years for Ramadan to complete its cycle and that some years it’s easier to fast than others. For example, the winter months are easier in that the days are shorter, and the summer months are the hardest.

There are many traditions around Ramadan, including the daily Iftar, which is the meal eaten after sunset when breaking the fast for the day. Iftar is a meal often shared with family and friends and there is always lots of food. I loved being invited to my friends’ homes for Iftar and just hanging out. In the Middle East, it’s very common to be invited to business Iftar meals as well. You always wonder what the host will serve and you almost always hope it includes qatayef!

Qatayef are similar to a pancake stuffed with cheese or nuts or ashta (a type of cream). Qatayef are traditionally fried and served with simple syrup and a sprinkling of nuts on top. The qatayef I’m sharing here are not fried because I wanted to keep things light. If you want them fried, shallow fry them in a pan or bake them in the oven after brushing them with some oil. I stuffed these qatayef with a mixture of crushed walnuts, sugar, and orange blossom water.

Qatayef Stuffed With Crushed Walnuts
Qatayef Stuffed With Crushed Walnuts

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Kale Salad With A Tamari Tahini Dressing

Kale Salad With Tamari/Tahini Sauce
Kale Salad With Tamari/Tahini Sauce

One of my favorite salads is kale salad: it’s versatile, healthy, and delicious. As someone who has a salad for dinner almost every night, I have to say that kale salad is at the top of my list. I like it on its own, with added protein, or as a side salad.

Kale is high in antioxidants and full of nutrients like vitamins A, C, and K. In the last few years, kale has been a popular addition to many menus and vegan diets. It’s perfect in salads as well as in soups and other cooked meals.

I love kale because it’s a heartier and a ‘darker greens’ option. It offers a change from romaine, arugula, and spinach salads. When I make kale salad, my husband and kids always like the different ingredient add-ins. I almost always include grated carrots, red peppers, and cucumbers. I add whatever fruits I have on hand, which is great in the spring and summer. And, I have been adding mint and basil, which truly elevates the flavors in the salad.

Kale Salad With Mint
Kale Salad With Mint

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