Today’s guest post comes from one of my good friends. She’s a pharmacist, and also a very healthy eater. She saw the lasagna recipe I posted last week and wanted us all to consider a healthier version. Thanks to her, we now have a terrific and tasty option. 🙂 Her sharing continues now…What are friends for other than to send you healthier versions of the recipe you already have? When Paul made his last post of the vegetable lasagna recipe everyone enjoyed on the Making All Things New retreat, I immediately thought of this Cooking Light recipe I stumbled across a few months ago while searching for new recipes online. I love to cook and am always looking for new recipes to try. The Cooking Light version is healthier and freezes well.
I got a wakeup call right before I began working on my professional degree in health care. My father, who had always been in good health, suffered a heart attack and needed bypass surgery.
In the past, my diet hadn’t been bad, and I was far from overweight. That being said, I knew I had to change my lifestyle and immediately try to counteract some of those poor family genetics. Since my father’s heart attack, I have cut out all red meat, fried food, full fat dairy, and simple sugars. I focus on keeping a well-balanced diet that is strong in fruits, vegetables, calcium, healthy protein, and healthy carbohydrates.
I’m hoping that, by sticking to a healthy diet and good exercise routine now, I’ll be able to live a long, healthy and happy life. My food choices have become a lifestyle that is now part of my subconscious. When I go out to eat and look at the menu, what I want to eat is also the healthiest option, because I know how much better I feel and how much more energy I have when I eat well.
Thanks to my mom’s cooking as well as my education, I’m skilled at changing recipes to make them healthier, while at the same time keeping them tasty. I hope you’ll enjoy this recipe as much as I have.