During the holidays, it’s common for healthy, mostly plant-based eating to take a back seat to holiday buffets and feasts. With the new year, there’s often a welcome return to a more balanced routine. Here are a few recipes to kick off your 2026 journey toward healthier eating.
Garden lasagna
Lasagna is the epitome of hearty and filling comfort food, but can this worldwide favorite also be healthy? The team at Pinch of Yum has created a lighter, plant-forward version featuring mushrooms, zucchini, carrots, and walnuts.
There are three main components to any lasagna: the bolognese (which, in this case, is meatless), the cheese, and the noodles.
To make the bolognese:
Combine 8 ounces of fresh mushrooms, one small zucchini (chopped), and 1 cup of walnuts in a food processor and blend until finely chopped. Set this mixture aside, then do the same with 2 medium carrots (cut into chunks), 1 onion (peeled and cut into chunks), and 4 cloves of garlic.
Heat 2 tablespoons of butter or olive oil in a pan and add both mixtures. Sauté until soft, then add one 24-ounce jar of your favorite tomato sauce. Season with salt and pepper to taste.
To make the cheese mixture:
In a large bowl, combine one 8-ounce package of mascarpone, 2 cups of shredded Parmesan, and 1 1/2 cups of mozzarella. Add 2 cloves of garlic and 1 teaspoon of salt. Mix well and set aside.
Preheat the oven to 400°F. In a 9×13-inch oven-safe dish, spread a layer of the cheese mixture over the bottom. Top with a layer of lasagna noodles. Although you could make this recipe without noodles, using them gives you that classic lasagna feel. Add a layer of the vegetable mixture, then repeat the layering, making sure to finish with a layer of noodles and any remaining cheese on top.
Cover with foil and bake at 400°F for 40 to 45 minutes. Remove the foil and broil for 5 minutes to brown the top. Let stand for 10 minutes before slicing and serving.
A winter burrito bowl
When the cold winter days set in, nothing feels quite as comforting as a warm, filling meal. You can enjoy this healthy burrito bowl recipe from Oh She Glows with or without a tortilla.
Burritos are typically packed with healthy vegetables like tomatoes, avocados, and beans, so emphasizing plant-based ingredients is an easy and delicious choice. Instead of using a base of white rice, opt for wild rice (a wild grass that offers greater nutritional benefits than white or brown rice).
Prepare the bean filling by heating olive oil in a large skillet. Add one diced onion, four minced garlic cloves, and a pinch of salt. Sauté for five minutes until softened. Stir in one cup of fresh tomatoes (chopped), one teaspoon of chili powder, one teaspoon of garlic powder, and one and a half teaspoons of salt. Continue to sauté for another five minutes until the tomatoes soften.
Next, add two and a half tablespoons of tomato paste and one 14-ounce can of black beans (drained and rinsed). Cook for a few more minutes until heated through and season with salt to taste. Finally, stir in half a cup of chopped cilantro.
For the guacamole sauce, mince one large clove of garlic in a food processor. Add the flesh of one large avocado, one tablespoon of lime juice, one tablespoon of water, and a quarter teaspoon of salt. Process until smooth.
Serve in a bowl with a layer of wild rice topped with the filling and a dollop of guacamole. Or wrap the ingredients in a tortilla for a more traditional burrito.
What’s for dessert?
Can desserts be healthy? That depends on how you define “healthy,” but they can certainly be healthier. Forks Over Knives offers a variety of sweet treats that embracing the flavors of winter produce, instead of traditional cakes and pies.
Apple pie, hold the crust.
Here’s a very simple treat: a baked apple. Think of it as apple pie, without the crust.
Preheat the oven to 350°F.
Cut four Granny Smith or Gala apples (or your favorite baking variety) into slices and remove the cores. An apple corer works well for this step. Be sure not to cut through the base of each apple—leave the bottom connected so the apple holds together when fanned open. Place the apples in a baking dish and add ½ cup water to the dish. Cover with foil and bake for 45 minutes, or until the apples are tender.
For the filling, combine ¾ cup rolled oats, ¼ cup dried cranberries, 2 tablespoons chopped walnuts, 2 tablespoons apple cider, and 1 teaspoon cinnamon. Spoon this mixture into the centers of the baked apples and bake, uncovered, for an additional 15 to 20 minutes.
Serve warm, topped with a dollop of ice cream, whipped cream, or a drizzle of half-and-half, if desired.
Pear crumble
If you’re looking for a dessert you can cut into slices, this Pear Crumble Pie is a wholesome choice. It features a crust made from oats and nuts, filled with a tart and flavorful pear mixture.
Preheat your oven to 350°F.
For the crust: In a food processor, combine 1¼ cups flour, ¾ cup walnuts, ¾ cup date paste, ½ cup rolled oats, 2 tablespoons flaxseed meal, 1 teaspoon baking soda, ¼ teaspoon salt, and ¼ cup water. Pulse until the mixture is moist and holds together. Press it into a thin layer in a 9-inch pie pan, reserving 1 cup of the mixture for the topping. Bake the crust for 15 to 20 minutes, or until it crispy.
For the filling: In a large bowl, mix 5 pears (peeled and thinly sliced), ¼ cup maple syrup, 2 tablespoons flour, and ½ teaspoon pumpkin spice.
For the cranberry layer: Combine ½ cup frozen cranberries and 2 tablespoons maple syrup in a food processor and pulse until crumbly.
Spread the pear mixture evenly over the baked crust. Top with the cranberry mixture, then bake for 10 minutes. Sprinkle the reserved crust mixture over the top and bake for an additional 15 minutes, or until lightly browned. Let cool before serving.
If you’d like to develop healthier lifestyle habits in 2026, consider one of Kinwell’s group programs. Talk to your Kinwell clinicians or call (206) 690-5852 for more information.
