Mikaela Reuben is a renowned nutritional chef who blends the science of nutrition with the art of cooking. Rooted in bio-individuality, her philosophy emphasizes that every person’s journey to optimal health is uniquely their own.
With over 15 years of experience, Mikaela has crafted personalized culinary experiences for clients such as Ryan Reynolds, Blake Lively, Hugh Jackman, Brie Larson, Woody Harrelson, Owen Wilson and Karlie Kloss.
Beyond private chef services, Mikaela consults and collaborates with wellness retreats, lifestyle brands, and medical professionals, including Olympic Athletes, Red Bull High Performance, Dr. Mark Hyman, The Class, Lululemon, and Free People.
Mikaela’s passion for nourishing meals culminates in her debut cookbook, Eat to Love, launching June 3rd—a celebration of recipes to inspire self-care through food.
Modo Co Founder Jess Robertson met up with Mikaela to chat with her about all things deliciousness.
Jess: The last time we hung out in person was when I was living in Costa Rica — I loved our beach walks and singing time with my little travel guitar! Nice to chat again my friend! I’m excited to chat about yoga, health, your exciting upcoming book, and all things delicious. Let’s dive in by hearing about your journey bringing health optimization to cooking. Where did it all begin?
Mikaela: I am so happy to be speaking to you again too!
I had always been interested in food, cooking, and making glorious messes. I was so lucky to grow up on the west coast of Canada, where food felt fresh! Berry picking, salmon fishing, and always feeling connected to nature and food—cooking fell into my world naturally. I loved cooking for friends as a creative outlet.
When I was 17, my father had a heart attack. He was adamant about resolving it through food. I watched him try every diet under the sun for three years, eventually finding what worked for him—a mix of many approaches. Watching his weight, skin, and energy change drilled into me that food was more than just eating. I became obsessed with nutrition, reading books, and trying to change my undergrad to dietetics. But since my university didn’t offer it and I didn’t want to retake chemistry (lol), I stuck with kinesiology and learned nutrition on the side.
I started taking cooking courses while dating a pilot and traveling, learning about new ingredients. After finishing kinesiology, I knew I wanted to learn more about food but wasn’t sure how. At the time, there were few schools focused on healthy cooking. Eventually, I met a private chef who specialized in nutrition, working on music tours and movies, and he ended up training me.
Jess: That’s so great. The combination of kinesiology and dietetics is a great one. Has yoga informed your work at all? And do you have favorite Modo Yoga studios you’ve visited?
Mikaela: I am extremely headstrong, and sometimes I forget I have a body! Yoga has been the balancer for me, reminding me to stay present. If I don’t move, I feel so far from myself. There have been times in my life I’ve overridden my physical needs—more than I care to admit! Yoga keeps me grounded. I’m scattered, indecisive, and overwhelmed without it, but movement helps me slow down and make clear choices.
I’ve practiced in Vancouver, Montreal, LA, New York, and Paris! Vancouver Modo was my first studio, and I found it matched my movement desires perfectly. Traveling a lot for work, I sought out Modo studios wherever I was. They became my anchor in new cities.
Jess: Oh that’s so wonderful. I know that making people feel at home is such a shared intention for all studio owners. In the Modo Community, we have six pillars. The first is Be Healthy, which is all about making choices that lead to healthier lives. Do you find that when you practice yoga, you make healthier food choices? Or have you reached a place where you automatically choose health all the time!
Mikaela: Omg. Yes. If I’m not practicing, my decisions slide. A part of me says, “I’ll be healthy tomorrow” or “I don’t have time for health now.” But if I move, it signals to my body that we’re making good decisions today. Movement invigorates me, while lack of movement leaves me exhausted and craving caffeine, carbs, and melted cheese. Exercise helps me make better choices around food, balance, wine, boundaries, and bedtimes.
Jess: Most people think healthy food isn’t delicious. How do we rewrite that story?
Mikaela: Growing up, I ate a lot of healthy but flavorless food (think raw tofu cubes and carrots in an old yogurt container). That’s why I became obsessed with making healthy food taste good! I love bright herbs, savory sauces, ginger, garlic, spices, and lemon. Taking time to season food beautifully makes it more enjoyable. If you use healthy ingredients for flavor, you make the dish both nutritious and delicious! In my cookbook, I highlight my favorite “flavor makers,” ingredients that not only taste amazing but also enhance nutrition. I hope to help people rewrite the idea that healthy food can’t taste good.
Jess: This is so great. I cannot wait to get the book. I was also raised on the raw veggies in yogurt container ilk, and admit to succumbing as well. I need that “flavor maker” list!
Modo yogis sweat a lot! Any hydrating recipes in your cookbook?
Mikaela: Yes! I have cucumber and watermelon salads, plus a homemade electrolyte drink with lemon juice, orange juice, and chlorophyll. It’s super satisfying and extra hydrating.
Jess: I love it! I’d love to hear more about kinesiology – how does movement and nutrition intersect in your work?
Mikaela: Learning about energy systems, muscles, and movement helped me understand how food fuels the body. It’s exciting to see how vitamins and minerals support every system! When designing recipes, I think about how they break down in the body. Some meals are better pre-hike, while others are ideal for recovery. Working with athletes has shown me firsthand how food impacts performance and healing.
Jess: This sort of guidance and help will be so great for yoga lovers for sure. Can you share one game changer for someone that wants to just bring a little more health into their world through food?
Mikaela: I actually list four in my cookbook! Can I send you that page as a sneak peek?
- Water when you wake: within the first hour of waking, try to drink 2 to 3 cups of room temperature or warm water.
- Chew before you brew: Delay your morning coffee until after you’ve hydrated and eaten breakfast to help manage your blood sugar levels and mitigate an afternoon crash.
- Green Routine: Enjoy some form of dark-green leafy vegetables or a salad with a light vinaigrette before your meals.
- Light at night: Try not to eat within 3 hours of your bedtime. If you are hungry, choose warm tea, broth, a small handful of nuts, or a super-light soup.
Jess: Um, yes. Thanks for sharing. Last question—Food is medicine, but it’s also emotional. How do we balance nourishment and joy? Are there times for just joyfully eating cake and the sugary, carby unhealthy stuff?
Mikaela: Yes! The key is to find what works for you. Guilt over “bad” food and not enjoying “good” food steals joy. Enjoy French fries, then find balance. Pay attention to how food makes you feel. If you need inspiration, learn about what a meal does for your body—it’s exciting!
My cookbook explains how recipes provide nutritional support. But also, if a raw cabbage slaw doesn’t make you feel good, don’t force yourself to eat it! And if you’ve lost joy in eating, try fasting for a few days—I promise, food will feel joyful again! (laughs)
Jess: So true! That will do it for sure. Before I had kids I used to do the Master Cleanse fast once a year—maybe this is my motivation to try that again one day. Thank you again for your time today. And, thank you for contributing to health and wellness through your work and sharing these recipes with us and with the world.
Mikaela: Truly my pleasure!
Learn more about Mikaela and check out her new cookbook, Eat To Love, on social.