Up Beet Kitchen is a food blog dedicated to providing you with (mostly ) healthy plant-based (vegan and vegetarian) recipes with a side of kitchen stories, musings, and inspiration. Aside from offering exclusively vegan and vegetarian recipes, not a single food is off-limits at Up Beet Kitchen. I don’t believe in dieting or restriction, and I don’t believe that you should, either. Eating should be a joyful, relaxing, and pleasurable experience, not one that fills you with anxiety or fear.
In that vein, all eaters are welcome. Whether you are vegan, vegetarian, flexitarian, or just want to learn more about plant-based eating, I’m so happy that you’re here in this little corner of the world wide web.
Hi, I’m Allison, and I’m the gal behind this blog. I create all of the recipes, take all of the photos, and write all of the posts! I’m so happy that you’re here.
I have a background in holistic nutrition, having obtained a holistic nutrition certificate from Pacific Rim College in Victoria, British Columbia. I completed most most of my undergraduate degree in Environmental Studies before deciding to further pursue my passion for nutrition: I am currently completing the prerequisites required to enroll in a dietetics program, with the goal of becoming a registered dietitian who works with athletes.
I started Up Beet Kitchen in June of 2018 as a creative outlet. I wanted to share my love of whole foods cooking, sustainable living, and running with the wider world. Since that time, it has grown into a small community of people who simply love plant-based eating and living.
I also love everything to do with running and fitness! While I didn’t always have a positive relationship with exercise–most of my teen years were plagued by restrictive eating and exercise addiction– I now see it as a crucial way to support my physical and emotional health. My attitude these days is that I exercise not to change my body, but because I respect my body. I have completed a number of road races, with a PR of 38:45 in the 10 km; 1:25 in the half marathon, and 3:25 in the full marathon. My next race is the Boston Marathon in April 2020!
I consider myself fortunate to have been raised in the 90s by parents who shopped at health food stores, baked bread, sprouted seeds, made yogurt, and ate plenty of greens, brown rice, and miso before it was ‘cool.’ It only seems natural that my love of real food and cooking was sparked at a young age! That being said, I know that everybody’s knowledge and level of comfort with healthy cooking is different, and my goal is to make cooking from scratch more approachable and less intimidating! I work hard to ensure that the recipes I share here are made with everyday ingredients and simple methods.
My food philosophy echoes Michael Pollan’s oft-quoted adage, “Eat food. Not too much. Mostly plants.” I went vegetarian at the age of 15, and while it is not my place to convince you to adopt one particular diet, I hope that the recipes I share enliven your appetite and get you excited about eating more plants! I believe that food is healing, and that sharing home-cooked meals with people you love is one of the most powerful things that you can do for your health. I do eat almost exclusively organic food for environmental and health reasons, and I do encourage you to do the same if you have the means. Other than that, I do not abide by food rules. I do not believe in restriction or deprivation. I do believe that it is important to eat a balanced diet based primarily on whole foods, but that there is also room for indulgence. My relaxed approach to eating was a long time coming, having suffered from an eating disorder for almost a decade. Now, I simply love real food, and I know that I feel my best when I am putting high quality fuel into my body. Other than that, I don’t waste energy worrying about what I eat. You can read more about my eating disorder recovery story here.
I am a happy wanderer, having lived all over Canada. I currently live in Ottawa, but I am planning my next move. Stay tuned! I love exploring everything that this wide world has to offer. 🙂
Below are my answers to some Frequently Asked Questions:
- What’s in a name?
I called my blog Up Beet Kitchen because the kitchen is my happy place and it is where I create vibrant recipes that promote health and happiness. Furthermore, I want to encourage you to find peace with food and your body, and a huge part of that is not taking ourselves too seriously and learning to have fun with food. Last but not least, I dig beets. 😉
- Do you have a favourite recipe on the blog? That’s a tough one. I like them all for different reasons. If I had to choose, I would pick my Healthy Pumpkin Spice Oatmeal Pancakes, followed by my Healthy Pumpkin Spice Latte. But ask me in a couple of months and I’ll likely give you a different answer entirely. My food preferences are largely inspired by the seasons!
- Which camera do you use?
I currently take all of my photos with a Canon Rebel T6. For the first 15 months of the blog, I was using an iPhone 5 for all of my food photography. I look back on those photos now and cringe, but I also don’t ever want people to think that I was born knowing how to take beautiful food photos. Rome was not built in a day, as they say. Food photography is an art, and I am constantly working to improve my styling, composition, and editing skills.