Take two moms who are always on the go, an entrepreneurial spirit and a knack for cooking and nutrition and you’ve got the circumstances under which the seasoning brand Celly Salt was born.

Michigan hockey moms Lu Cannon and Pam Aughe met in 2015 when their 15-year-old sons were on competing hockey teams. After years of friendship, a ton of travel and road snacks, the pair launched Celly Salt in 2021. It’s a Michigan-made line of all-natural seasonings that are made to add flavor to dishes without a lot of sodium.

They got the name because “celly” is hockey slang for “celebration.”

There’s Chirpin’ Herb, a blend of salt, pepper and herbs like garlic, basil, parsley, marjoram and chives. It works with dairy-based dips like yogurt or cream cheese, plus with olive oils for marinades and salad dressings.

The Sin Bin Fire — “sin bin” is slang for the penalty box in hockey — has red pepper flakes and cayenne for a moderate kick of heat.

To crank up the savory factor, the all-purpose seasoning blend is more salt-forward with black pepper and garlic that can be used in everyday cooking whenever you would use salt and pepper.

At first, Cannon and Aughe were selling their products to friends at the rinks, but soon found it had a wider appeal. It’s sold in many local grocery stores, especially those that specialize in local products like Meijer Corner Market, Cantoro’s Market and Holiday Market.

“We worked the hockey rinks because it made sense to people … but everyone has to eat and we’re finding as we’re growing our retail presence that good food brings people to the table,” said Aughe, a registered dietitian from Clarkston. “They tailgate, right now I’m in my RV. We reach out to all kinds of people who need to eat and have a community. They want their food to taste good. This is an easy way and simple way to get your food to taste good.”

“We’ll soon be in 46 stores,” said Cannon last week from Minnesota, where her hockey player (he’s who the figure on the packing is modeled after) was graduating from Saint Mary’s University. “Next week we’ll be in 11 of the Meijer superstores in the region.”

Cannon, who has a background in marketing, would trade recipes with Aughe during their traveling hockey mom years. As their kids got older, they didn’t always want to be dragged to a restaurant when it was time to eat, so the moms began to cook on the road.

Now that the kids are older, they still get together between their home bases in Canton and Clarkston to talk food and work on their business. Instead of sharing recipes with each other, they develop them for Celly Salt. Their website is jam-packed with ideas for how to use the seasonings, and we’re including a few below.

Catch Cannon and Aughe selling Celly Salt in person at the Meijer Rivertown Market at 1475 E. Jefferson noon-3 p.m. Saturday. For more information visit cellysalt.com.

mbaetens@detroitnews.com

Sin Bin Chocolate Bark

Recipe can be used with any type of chocolate, nuts or fried fruit that you like.

7 ounces dark chocolate

2 tablespoons chopped lightly salted roasted almonds

1 tablespoon chopped dried cherries

1 teaspoon Celly Salt Sin Bin Fire, divided

Line a rimmed baking sheet with parchment paper. Break up chocolate and place in a microwave-safe bowl. Microwave for 2 minutes, stirring every 30 seconds until mostly melted. Add 1/4 teaspoon of Celly Salt Sin Bin Fire; stir until chocolate is completely melted.

Pour chocolate into prepared pan and spread to about 1/4-inch thickness. Sprinkle evenly with 3/4 teaspoon Sin Bin Fire. Top with almonds and dried cherries. Refrigerate until completely set; about 1-2 hours. Break chocolate into individual-sized pieces. Store leftovers in the refrigerator.

Celly Roasted Pepitas

This snack can be great on its own, or thrown into a trail mix or used as a salad topper.

2 cups raw pepitas

4 teaspoons Celly Salt original

2 teaspoons canola oil

Preheat oven to 375 degrees. Combine all three ingredients in a medium bowl and stir well to coat all the seeds. Pour out seeds onto a rimmed baking sheet and spread evenly. Place in preheated oven and bake for 8 minutes. Remove from oven and cool completely on pan. Store in an airtight container.

Chirpin’ Herb Cream Cheese Dip

1 8-ounce package of cream cheese, softened

1 1/2 tablespoons of Celly Salt Chirpin’ Herb

1/4 cup plain Greek yogurt

Blend cream cheese and Celly Salt in a food processor until well incorporated. Add yogurt and blend again until fluffy. Serve as as dip spread on a sandwich or smear on a bagel. Store in refrigerator and consume within 3-5 days.