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No-Churn Chocolate Raspberry Ripple Ice Cream (Raw + Vegan)

Fresh Town Smoothie with Hidden Greens + Plastic-Free July

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Meet Allison

Hi there, I'm Allison! I make easy to follow, approachable, and nutritionally balanced plant-based recipes. I have a certificate in holistic nutrition and am an aspiring registered dietitian. I'm also an avid long distance runner, yogi, and tree hugger with a love of sweet potato fries and creating healthier versions of all your favourite comfort foods.

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Recent Posts

Pumpkin Seed Butter and Pumpkin Spice Chocolate Cups
Nourishing Beet, Cabbage, and Kidney Bean Borscht
Curried Lentil and Butternut Squash Roti
Creamy Chocolate Steel Cut Oatmeal
Simple Lentil and Rice Stuffed Squash

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Buffalo Chickpea Burgers with Garlic Dill Ranch (Vegan)

Homemade Hummus, 2 Ways: Beet Hummus and Sweet Potato Hummus

Vegan Vanilla Maple Cupcakes with Chocolate Avocado Frosting + Happy 1st Birthday, UpBeet Kitchen!

Vegan Chocolate Dessert Pizza (Easy and Healthy!)

Vegan Banana Nutella Muffins

What I Ate Wednesday: Healthy Plant-Based Meals

Vegan Pumpkin Spice Oatmeal Cookies

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About Up Beet Kitchen

Welcome to UpBeet Kitchen, a food blog that celebrates a positive and nourishing relationship with food, our bodies, and our planet. I'm Allison, and I'm so happy you're here! More →

Seasonal Favourites

Pumpkin Spice and Pumpkin Seed Butter Chocolate Cups Recipe

Beet, Cabbage, and Kidney Bean Borscht Recipe

Vegan Butternut Squash and Lentil Burritos

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