Wellness plates

Vegan stuffed delicata squash and Vegan “Just Egg” omelette.

Arcadia resident and Arizona native Miriam Hahn turned her passion for plant-based eating into a business with YouCare-SelfCare. Located in the Arcadia area, YouCare focuses on clean, healthy foods with Hahn’s wellness program, boot camp and cooking classes.

Hahn was born and raised in the Biltmore area. She attended St. Thomas and Xavier and majored in business at Arizona State University. It wasn’t until more than a decade ago that plant-based eating habits became part of her life. 

“I’ve been eating this way for 12 years and have never felt better,” Hahn said. “I wanted to take my passion for health and use it to help others.”

Hahn and her family (a husband and three daughters) moved to Arcadia three years ago from north Phoenix. It was then that YouCare-SelfCare got its start.

“It’s a private wellness practice, specializing in a plant-based lifestyle and disease prevention,” Hahn explained. 

Years back, Hahn was experiencing colds that would turn into sinus infections, leading her to change her diet.

“I felt like I was always on an antibiotic because they would clear and then come right back,” Hahn said. “I read about the causes of sinus infections and learned that dairy was a huge contributor. I gave it up completely and haven’t had a cold or sinus infection since.” 

Hahn then decided to look into the side effects of all animal products.

“I realized that my energy levels were not great, I wasn’t sleeping well, and I had put on extra weight. All of this completely improved when I switched over to eating plant-based,” she said.

Hahn says that the 12-week Wellness Program is the anchor of the business. 

“Weekly classes meet in a group setting in my kitchen,” Hahn said. “Each week, we cover lifestyle habits in the areas of food, exercise, sleep, stress and environmental toxins.” 

Hahn reveals new habits at every class and includes food demos, tastings and organizational tips for working wellness into people’s lives.

“By the end of the program, attendees have new habits and rituals that help them look and feel their best,” Hahn said. “Many have said it is life-changing.”

The Boot Camp option has different themes – the most recent being “Boosting your Metabolism” with fiber. 

 “As we get older, our metabolism slows down, but we can do so many things to speed it up,” Hahn said. This boot camp helps people learn how to fuel their gut for optimal health and a speedy metabolism.”

The boot camp lasts for four weeks. Hahn sets up an hour-long Zoom call that offers weekly downloads, new recipes/materials, worksheets to help keep people on track, strength training exercises and prizes. 

Hahn also offers meal prep courses called “Cook Once, Eat All Week.” The series has three-course options with Mexican, Italian and American-themed foods. 

“I want to break down the stereotype that plant-based meals are bland, boring and short on protein,” Hahn said. “I love seeing the reaction from class members when their expectations are changed after tasting some of my recipes. They are surprised that a healthy plant-based meal can also taste good.”

To come up with recipes, Hahn often takes traditional dishes and converts them. Her favorite dishes to create are salads, “with dressings that are just as healthy as the salad.”

Hahn likes to exercise when she’s not working, starting her day with a three-mile run along the canal. She also plays pickleball, reads motivational books, listens to podcasts and writes a weekly article for the Plant Based World newsletter. She also hangs out with her family, who she says are her main recipe testers.

The Zoom Boot Camp and Wellness Classes will start on January 6.


Miriam’s Greek Pita Pizzas


  • 6 pitas
  • Hummus
  • 1 cup English cucumber, diced
  • 1 cup tomatoes, diced
  • 2 tsp olive oil
  • 2 tsp Bragg’s vinegar
  • 1/4 cup red onion, diced
  • 1/4 cup kalamata olives, halved or chopped
  • 1 tsp oregano
  • 1/2 tsp pink salt
  • 1/4 tsp garlic powder



  1. Brush the tops of the pita breads with a little avocado oil, and sprinkle with a little salt, oregano and garlic powder.
  2. Broil in oven for 2-3 minutes until just brown.
  3. Mix up all of salad ingredients and toss.
  4. Layer pita breads with hummus and add salad mixture.