LOTW Community April Newsletter

Where you find your courage

Is largely up to you

Many paths and choices

For things that you can do

Choose a path with purpose

You feel within your heart

You will be guided forward

Once your direction starts

There is no one right answer

Do what you feel is right

Pick the path that suits you

And lets you sleep at night

Prepare now for your journey

Your obstacles await

It is you who writes your story

And you who controls your fate

~ Robert Longley


Recipe of the Month

crowd-pleasing tex-me casserole

from The Oh She Glows Cookbook

I have made this recipe so many times. Before I was expecting my first son I had been a vegetarian for five years. This was one of my favourite recipes and I still love it to this day. Even though I am no longer a vegatarian. It definately is a crowd pleaser. I've given out the recipe to family and friends after serving it at get togethers. Not a vegetarian? You can always make it your own by adding other veggies and greens to the mix along with regular cheese and taco meat of your choice.


For the Tex-Mex Spice Blend

1 tsp chili powder

1 1/2 tsp ground cumin

1/2 tsp paprika

1/4 tsp cayenne pepper

1 1/4 tsp fine sea salt

1/4 tsp coriander

(I've also use Worcestershire sauce to replace one or two of these ingredients)

For the Casserole

1 1/2 tsp extra-virgin olive oil

1 red onion (I do not care for red onion so I leave this out)

3 cloves of garlic (or 1 tsp of powered garlic)

1 orange bell pepper diced

1 red bell pepper diced

(I often add in a yellow and/or green as well - the more colours the better!)

1 jalapeno, seeded and diced (I leave this out)

Sea salt and ground black pepper

1/2 C fresh or frozen corn

1 can (14 oz) diced tomatoes with juice

1 C tomato sauce or puree

2-3 C chopped kale or spinach

1 can (15 oz) black beans (drained and rinsed)

3 C cooked wild rice blend or brown rice

1/2 C vegan shredded cheese (ex. Daiya)

1 -2 handfuls of tortilla chips (crushed)

Optional Toppings:

green onion, salsa, avocado, corn chips, cashew cream

(We love avocado and salsa!)


Mix all the ingredients of the spice blend in a small bowl and set aside.

Preheat oven to 375 degrees F. Oil a large casserole dish.

In a large wok heat the oil over medium heat. Add onion, garlic, bell peppers and jalapeño. Saute for 7 to 8 minutes until soft. Season with salt and pepper.

Stir in the spice blend, corn, diced tomatoes, tomato sauce, kale, beans, rice and 1/4 C of the shredded vegan cheese. Saute for a few minutes and season with more salt and pepper.

Pour mixture into prepared casserole dish and smooth out the top. Sprinkle crushed chips on top and remaining cheese. Cover with lid or foil and bake for 15 minutes.

Let cool for 5 to 10 minutes and add desired toppings.




What a line-up we have for you this Spring! So many yoga classes to choose from. You can sign up for a series or drop in depending on your schedule. Space is still limited to maintain a 2m distance between community members. We encourage you to sign up ahead of time to ensure there is space. All classes are in person and you can email us to join - lotwyoga@gmail.com


$56 for a 4 weeks series

$95 for two 4 week series

$140 for three 4 week series


$15 Drop In