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Loving Yourself From the Inside Out

February 6th, 2019

In wellness recipes

Hi everyone! I’m Reegen and I work in community marketing here at YYOGA. I’m here to share with you my own form of self-love: EATING! 

I am a person who loves to eat. I honestly think about dinner when I’m eating breakfast and I’m sure many people can relate. As much as I love eating, I equally love the process of cooking. What gets me really excited about cooking is thinking about how I can take any classic, North American favourite, and turn it into its healthiest form. We can exercise every day, get facials and massages, but if we aren’t nourishing ourselves from the inside out, we aren’t truly showing ourselves love. Now let’s take that love for ourselves and spread it like avocado on toast!

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Cooking for Friends

People get intimidated when they have to make a meal for someone other than themselves. It’s a physical form of expression that you’re putting out there for people to literally consume. My love for sharing food came from when I eased my way into a plant-focused diet. I would never tell another person what to eat, but showing friends and family that a meal could honestly be delicious, healthy and made without meat was something that filled me with a lot of pride. I felt proud of myself for nourishing those around me and for opening them up to new experiences. I felt like in my own little way, I could be a catalyst for change.

It’s the little wins in life that add up and help you to love yourself a little more each day. Whether it’s taking the time to cook a healthy meal at home, eating foods that you know make you happy, bringing a dish you’ve made to a potluck, or trying something new like you might read about below, I hope you show yourself love by nourishing it from the inside out.

Lots of love and avocados,

Reegen's Plant-Based Comfort Tacos Recipe

Oven Roasted Taco Veggies

GF, DF, Vegan

This is the easiest thing to do! You could roast these and have them in a taco, with brown rice or quinoa, or on a salad. Make a full pan to have leftovers and easy, healthy lunches. Use whatever veggies you’ve got in your fridge or pick up the ones I’ve listed below:


3 tbsp Taco Seasoning*
3 tsp Coconut Sugar, brown sugar, maple syrup, agave or honey
1 large onion
2 bell peppers
1 large yam
1 zucchini
1-2 packages Tempeh (depending on how many mouth’s you’re feeding!)
3 Tbsp extra virgin olive oil
1 lime Salt & pepper to taste


1. Preheat your oven to 425 degrees F.

2. Chop up all of your veggies into small chunks and toss them in a big bowl. Chop tempeh into strips and toss them in the bowl with your veggies. Add in Tbsp olive oil, Tbsp taco seasoning, tsp coconut sugar, salt & pepper.

3. Pour your tempeh and veggies onto a sheet pan. You may even need to use 2 if you need more room.

4. Pop the veggies and tempeh in the oven for about 30 minutes or until all veggies are tender and crispy. I like to do a little taste test to make sure they’re just right. If you feel they could use a dash more taco seasoning, salt or pepper – season away! Once the pan(s) have been pulled from the oven, squeeze lime all over the veggies and tempeh

*Taco seasoning is a mixture of a ton of spices so its way easier just to pick it up premixed. It has chili powder, paprika, onion powder, garlic powder, cumin, & cayenne.

Super Healthy Spinach Tortillas

GF, Dairy Free, Vegan, High Protein, Low carb, etc., (all of the things)

While your veggies are roasting, you can mix up your spinach tortillas!


1 cup chickpea flour
1/2 cup tapioca starch
Big handful of fresh spinach leaves
1-1 1/8 cup water (240-270 ml)
Dash of salt & pepper


1. Toss all of your ingredients into a food processer/blender and blend until smooth. 1 cup of water will have thicker batter/smaller tacos, more water will have thinner batter/larger tacos

2. Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil into a pan but when I make them, the tortillas turn out better without oil. Remember – just like with pancakes, sometimes the first one is wonky! Don’t worry the next one is always better.

3. Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your bright green tortillas which are super healthy, delicious and so fun!

Creamy Chipotle Sauce


1/2 cup plain coconut yogurt (or greek yogurt if you aren’t dairy-free) 
1 chipotle in adobo sauce 
1/2 tsp. adobo sauce
1-2 cloves garlic 
1 tbsp. fresh lime juice
Salt to taste


1. Scrape away the seeds from the chipotle with a knife or else it will be spicy as HECK.

2. Add all ingredients to a blender and blend until smooth. Taste and adjust seasonings/consistency as necessary. 

Tips: if the sauce is too thick, thin it out with more lime juice, or olive oil. If it's too thin, add more yogurt. If you like a touch of sweetness, add some honey/agave.

Assemble your tacos!

Add in your roast veggies & tempeh, your chipotle sauce and any of your favourite toppings! - I’ve used purple cabbage, pico de gallo, and avocado. You can use whatever you prefer including salsa, mixed greens, cheese, beans, etc.,.

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