Looking for some healthy Super Bowl recipes this year? We’ve got you covered with kale chips, couscous salad and quinoa mac n’ cheese courtesy ofPereg.

Kale Chips

Kale Chips with Flax Seeds (Gluten-Free)Prep time: 10 minutes Cook time: 20 minutes Serves: 2-4

Ingredients: * 2 tablespoons Flax Seeds * 1 bunch dinosaur kale (about 5 packed cups), removed from stems * 1 tablespoon extra virgin olive oil * 2 teaspoons Pereg’s Burger Spice Mix

Directions: Preheat oven to 300 degrees F. Process flax seeds in a spice grinder to get a fine ground. Using your fingers, massage to kale leaves with oil to help break down the chewiness. Then sprinkle with flax and Pereg Burger Spice Mix. Roast in a single layer on 1-2 foil lined cookie sheets for 30 minutes or until slightly browned and crispy.

Mac n' Cheese

Quinoa Pasta Mac and Cheese (Gluten-Free)Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Yield: 5 1-cup servings

Ingredients: * 1 package Pereg Gourmet Quinoa Curvo Rigate (8oz) * 2 ½ tablespoons all-purpose flour (or brown rice flour) * 1 teaspoon dry mustard * ¼ teaspoon nutmeg * 4 tablespoons butter, plus more to butter the pan * 1 small onion, diced * Salt * 2 cups milk (2% or whole milk) * ½ teaspoon black pepper * 10 ounces sharp cheddar cheese (about 3½ cups) * 1 cup shredded Parmesan cheese * ½ cup Panko breadcrumbs * 2 Tablespoons butter, melted

Directions: Pre-heat oven to 350 degrees F. Bring 4-6 quarts of water with ½ tablespoon salt to a boil in a large stockpot. Add pasta and return to a rapid boil. Cook uncovered stirring occasionally until pasta is al dente, about 6 minutes. Drain well and set aside. In a small bowl, whisk together flour, dry mustard and nutmeg. In a large stockpot, melt 4 tablespoons butter over medium heat. Then add onions and a pinch of salt and sauté until onions are translucent, 5-7 minutes. Add the flour mixture to the onions and cook for a few minutes until the fat is absorbed and you form a roux. Then add in the two cups milk and bring to a simmer over medium-high heat. Simmer for 5-10 minutes until sauce is thick and smooth. Add in black pepper, 3 cups cheddar cheese (reserve ½ cup for the topping) and Parmesan cheese and combine. Season to taste with salt. Stir in pasta and mix until combined. Spread the pasta in a 9x9 inch casserole dish. In a separate bowl, combine Panko breadcrumbs and 2 tablespoons melted butter. Sprinkle remaining cheddar cheese over the pasta and top that with Bake for 15-20 minutes (uncovered) until cheese is bubbly and the top is lightly browned. Let cool 5 minutes and serve.

Couscous Salad

Couscous Salad with Beets, Goat Cheese, and WalnutsPrep time: 10 minutes Cook time: 40 minutes Total time: 50 minutes Yield: 4 1-cup servings

Ingredients: 1 cup Pereg Gourmet Israeli Couscous 1 ¾ cups water 4 medium red beets, tops removed 4 tablespoons extra virgin olive oil, divided 1 cup arugula 3 tablespoons lemon juice ½ teaspoon kosher salt ¼ teaspoon black pepper 1/4 cup red onion, sliced thin ½ bunch scallions, sliced thin (light green and white pieces) ¼ cup crumbled goat cheese ¼ cup walnuts pieces

Directions: Pre-heat the oven to 450-degrees. Drizzle the beets with ½ tablespoon olive oil and wrap the beets loosely in tin foil. Roast for 40-60 minutes until tender. Cool, peel, and dice the beets into ½ inch cube pieces. Bring 1 ¾ cups water to a boil in a medium saucepan. Add the couscous and ½ tablespoon olive oil and stir. Reduce heat to low, cover, and cook for 10 minutes until the liquid is absorbed. Turn off heat, stir in arugula to let wilt and let stand for 5 minutes. Set aside. To make the dressing, whisk together lemon juice, salt, pepper and remaining 3 tablespoons extra virgin olive oil. Add the red onions and let site for 30 minutes. Combine couscous, beets, red onion, scallions, and dressing. Garnish with goat cheese and walnuts and serve at room temperature.

Enjoy!If you try any be sure to snap a photo and tag us @wholefoodsmag