Lifestyle Change

How Armando and Heather Ibarra Reversed Diabetes and High Blood Pressure While Enjoying Delicious Meals

Patient Testimonial: High blood pressure and diabetes were dominating their lives. Armando and Heather Ibarra knew they needed to make a change.

Faced with chronic diseases including diabetes and high blood pressure – plus the added worry of a family history of cancer – Armando and Heather were looking at a bleak future of endless prescriptions, doctors’ appointments, and hospitalizations. They were ready to make the necessary changes but needed guidance and encouragement. Heather did her research, found Lifestyle Medical and Dr.diab Dysinger…and they’ve never looked back. Now they’ve ditched the prescriptions and reversed their chronic diseases while enjoying new-found energy, lowered stress levels, and a world of delicious foods. This is their story.

Heather’s recipe for vegan lasagna (mentioned in the video) is always on demand in their household. If you’re looking for a scrumptious way to try out plant-based cooking, treat your family to Italian tonight!

Heather Ibarra’s Green Lentil Vegan Lasagna

INGREDIENTS:

• 1 bag Fresh Spinach
• 3 24-oz jars Marinara Sauce
• 1 bag Vegan Mozzarella Shreds
• 2 boxes Green Lentil Lasagna Pasta (or substitute thinly sliced eggplant)
• I bag Veggie Meat Crumbles
• 1 container Vegan Ricotta
• 4 tbs. Vegan Pesto or 1 oz. chopped basil
• 1 tsp. Italian Seasoning
• 1 tsp. Red Pepper Flakes (optional)
• 2 tbs Minced Garlic
• 1/2 c. Diced Onion
• Olive oil
• 1/4 c. Vegetable Broth or Water

PREPARATION:

Heat Oven to 375 degrees. Soak lentil pasta for 10 minutes.

Heat veggie crumbles with 1/4 cup veggie broth, onion, and garlic. Add Italian seasoning and red pepper flakes if desired. Add salt and pepper to taste. Set aside to cool.

Mix cooled veggie crumbles with ricotta, fresh spinach, and pesto.

Lightly coat the bottom of a 9×13 baking dish with olive oil, then 1/4 of the marinara sauce. Layer the bottom with pasta and spread some of the meat and ricotta mixture on top. Sprinkle with mozzarella cheese. Cover evenly with marinara sauce. Add one more layer. Repeat. For top: cover with marinara and sprinkle with more shredded mozzarella cheese.

To Bake:

Cover with foil (if your lasagna comes to the top edge of the baking dish then cover with parchment paper first and then with foil) and bake in a 375-degree oven for 45-50 minutes. Uncover and bake 10-20 more minutes until golden and bubbling. Remove from oven and cool before slicing. Slice and sprinkle with vegan Parmesan and additional red pepper flakes. Serve and enjoy!

Click here for more delicious plant-based recipes that the whole family will enjoy.