Ready to get back on track foodwise? We are, too. But eating clean doesn’t have to be so boring! This selection of recipes features some of our favorite superfoods, including spinach, mushrooms, pineapple, mango, sweet potato, leeks, ginger, and, of course, lots of garlic. Superfoods are foods rich in compounds (such as antioxidants, fiber, fatty acids, etc.) considered beneficial to a person’s health. So, make sure to harness these plant superpowers for yourself!

The New Year brings with it a health reset, which also allows for a bit of creativity with tried-and-true food favorites.

You don’t have to give up pasta—just use rice noodles as an alternative. Want a taco? Try a lettuce cup. Steer clear of starch, but don’t bypass the orange spud. And what we’re calling toast is basically an open-face grilled cheese—an easy way to cut your bread intake by half. Be inspired to cook for both your health and taste buds!

Shrimp Lettuce Cups with Pineapple Mango Salsa

Serves 4

Instructions

Begin by preparing all the vegetables. Dice the pineapple, mango, red bell pepper, and shallot. Chop the cilantro. Zest and juice the lime. Add all the ingredients to a small bowl, then toss them together with chili powder, as well as garlic salt and black pepper to taste. Allow the mixture to marry for at least 30 minutes, preferably in the refrigerator overnight.

Set a medium saucepan to medium heat. Rinse and pat dry the shrimp. Mince the garlic. Add enough oil to the saucepan to cover the bottom, then add in the prepared shrimp, garlic, garlic salt and black pepper to taste, and cook to desired wellness.

Rinse and pat dry the butter lettuce leaves. To assemble the Shrimp Lettuce Cups, place the butter lettuce leaves with the cup facing up, add a spoon full the Pineapple Mango Salsa inside, followed by the shellfish on top.

1 lb. shrimp (shelled and deveined)
1 head butter lettuce
2 cloves garlic
Avocado or olive oil
Garlic salt
Black pepper

For the Pineapple Mango Salsa
½ pineapple
1 mango
½ red bell pepper
1 shallot
½ bunch cilantro
1 lime
½ tsp. chili powder
Garlic salt
Black pepper

Sweet Potato & Leek Soup with Fontina Toast

Serves 4

Instructions

Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil. Peel the sweet potatoes, then cut them into small cubes. Toss them in oil before spreading them out on the prepared baking sheet. Sprinkle the cubes with garlic salt and black pepper to taste before roasting them until tender (about 45 minutes).

Prepare the remaining vegetables. Rinse the leek thoroughly before finely slicing it. Peel and chop the ginger. Mince the garlic. Strip the thyme.

Set a large pot to medium heat. Add the butter and a bit of oil to the bottom. Once the butter is melted, add in the leeks and garlic and sauté until wilted. Remove about a quarter of the sautéed leeks and set them aside. To the large pot, add in the ginger, thyme, and roasted sweet potatoes. Once they are fully incorporated, pour in the chicken stock. Add the white pepper, as well as garlic salt and black pepper to taste. Let the Sweet Potato & Leek Soup simmer for about 20 minutes, then use an immersion blender to emulsify the mixture until smooth.

Set the oven to broil. Line a baking sheet with foil. Slice and toast the rustic bread. Spread the toast with butter, place it on the prepared baking sheet, then shred Fontina cheese on top. Broil the Fontina Toast until the cheese is melted and slightly golden.

Ladle the Sweet Potato & Leek Soup into bowls, top it with the remaining wilted leeks, and serve with the Fontina Toast on the side.

3 cups chicken stock
2 sweet potatoes (large)
2 leeks
1 inch of ginger
4 cloves garlic
3 sprigs thyme
Avocado or olive oil
1 tbs. salted sweet cream butter
½ tsp. white pepper
Garlic salt
Black pepper

For the Fontina Toast
Rustic bread
Fontina cheese
Salted sweet cream butter

Brown Rice Penne with Spinach & Mushrooms

Serves 2

Instructions

Begin by setting a large pot of salted water to boil. Set a large saucepan to medium heat before you prepare all the vegetables. Next, slice the mushrooms and onion, and mince the garlic. Add enough oil to the saucepan to cover the bottom, then toss in the prepared mushrooms, onion, and garlic, as well as seasoned salt and black pepper to taste. Stir occasionally. Once the onions become soft and fragrant, add chili flakes to taste, then put the spinach on top and cover the saucepan to wilt it.

While the spinach wilts, boil the brown rice penne as directed. Once cooked, add it directly to the saucepan and allow it to marry with the spinach and mushrooms. Serve the Brown Rice Penne with Spinach & Mushrooms and Parmesan cheese, if desired.

1 cup brown rice penne
1 bag spinach
1 cup mushrooms
1 white or yellow onion
2 cloves garlic
Avocado or olive oil
Parmesan cheese
Chili flakes
Seasoned salt
Black pepper

Editorial Director Lauren Barisic
Photographer Don Dizon