Living Up Beet

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Living Up Beet

A holistic health and wellness blog lead by nutrition and fitness enthusist, Reese Grover. Content updates from my blog will be posted here. �

16/12/2018

✨ANNOUNCEMENT(S)✨
1. I HAVE JOINED THE ARBONNE TEAM
2. I AM OFFICIALLY MERGING MY REGULAR AND HEALTH ACCOUNT JAN. 2019
————————————————————
✨WHAT IS ARBONNE?✨
Arbonne is a global health and wellness organization and movement that sells all the daily essentials being nutrition, beauty, skincare, and more🍏 I made this decision official December 10, 2018 because of the mission this business has and the opportunity it is bringing to my life. After a very hard year full of rollercoaster experiences, unstable jobs, and confusion ... Arbonne has given me the opportunity to share my health passion with everyone I can reach while selling products I 100% support that are:
-Vegan
-Gluten Free
-Cruelty Free
-Low Glycemic Index
-Kosher
-Non GMO
-Drug Free
-Nutrition Certified
I am so blessed to share this journey with all of you. Keep up with me on my regular instagram that will be shifting into a social media page like this one combined with all things Arbonne and my personal life!!!

P.S. Living Up Beef Blog will be staying ALIVE. This account will be used for updates on that 💫

23/11/2018

🍁VEGAN PUMPKIN SPICE CINNAMON ROLLS🍁 seriously... could you get any more festive? Cinnamon rolls have been something Ive loved forever growing up and I decided to make a healthier version made without any dairy and can be made gluten free!! Here are the ingredients:
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-1 Packet Dry Active Yeast
-2 Cups Nondairy Milk
-1/2 Cup MCT Oil (or melted EV Coconut Oil / Vegan Butter)
-1/4 Cup Raw Cane Sugar
// Mix together sugar, oil, and milk then sprinkle yeast over top and set aside for 5-10 min or until a foam forms over top//
-5 Cups Whole Wheat or Gluten Free All Purpose Flour
-1 Tsp Pink Himalayan Sea Salt
// Stir until a dough is formed & set aside and cover to rise for 1 hour //
//After 1 hour, knead dough on a floured surface and roll out into a square/rectangular shape//
-4 Tbsp MCT Oil (EV Coconut Oil or Vegan Butter)
-1/2 Can Pure Pumpkin Puree
-1/4 Cup Coconut Sugar
-About 2 Tbsp Pumpkin Spice Seasoning
//Spread evenly amongst the dough, roll gently, cut with a sharp knife into even rolls, pop into a greased skillet or large pan, cover and let rise for 30 min//
Bake at 350°F for 35 minutes, drizzle with vegan icing or caramel and serve
Enjoy✨

17/11/2018

IMMUNITY GREENS BY 🥬
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-Banana
-Spinach
-Spirulina Powder
-Camu Powder
-Collagen Powder
-Mixed Greens Powder
-Hazelnut Milk
Enjoy✨

16/11/2018

And the count down to Thanksgiving begins🧡!!Because this is basically any foodies FAVORITE holiday, I took it upon myself to make healthier options of classic recipes to serve to family and friends that are DELICIOUS and guilt free when it comes to having seconds !! DONT KID YOURSELF... WE ALL DO IT😆 so stay tuned for a DAILY RECIPE until Turkey Day🦃
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Mashed Potatoes & Mushroom Gravy 🥔(Dairy + Gluten Free)
Mashed Potatoes(8 servings)
-4 white or “regular” potatoes
-4 tbsp vegan butter()
-2 tbsp reserved potato water(from boil)
-1/4 cup nondairy milk(unsweetened )
-1/4 cup vegetable broth
-4 garlic cloves(diced)
-1 tbsp pink salt
-1 tbsp black pepper
-1 tbsp garlic powder
-1 tsp fresh rosemary
Mushroom Gravy:
-2 cups mushroom broth
(1 container of chopped/washed mushrooms sautéed in vegan butter and infused into 2 cups vegetable broth for 30 min-1 hour/ remove mushrooms and set broth aside)
-2 tbsp vegan butter
-2 cups nondairy milk
-3 tbsp tapioca starch()
-1 tbsp pink salt
-1 tbsp pepper
-1 tsp thyme
-1 tsp rosemary
Enjoy✨

03/11/2018

Don’t know what to do with those left over veggies in the fridge? Don’t be wasteful, use them in this versatile VEGGIE STIR FRY!! Literally, cook some quinoa or rice, chop up your veggies, throw them in a pan with some garlic, liquid aminos, and maybe a bit of srirancha (if you like spicy 🌶) !! Easy as that... heres to lazy meals and saying NO to food waste !! Happy Saturday ☀️🥑

22/10/2018

I. LOVE. FOOD. Lately, I haven’t really enjoyed eating the expected “three meals per day” concept. The Fall time, I tend to crave more carbs (fruit and grains) more than ever and what better way to do that than “snacking” all day? My mom actually made a comment the other day stating “didn’t you just eat” as I put together a snack. Of course my response was “yeah, like two hours ago.” 😜 If you love food, having energy, and just eating in general DON’T RESTRICT just CHANGE YOUR HABITS 💫 This was my morning “snack”, PB&B Toast topped with goji berries, after a choc matcha probiotic ball. Enjoy fueling yourselves my friends🥕

14/10/2018

Not sure what was better: or this Acai Smoothie Bowl from ⚡️🍇

09/10/2018

There’s nothing quite like soup on a rainy day like yesterday🌧 The weather was cool for once and not unbearably humid!! Now if we could just get a sunny day in the 60°F spectrum☀️

✨gut healing veggie soup ✨
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-prep your veggies (medium dice)
*I used 2 garlic cloves (essential), 1 yellow squash, 1 zucchini, 1 orange bell pepper, and 1 tomato. Literally you can use whatever veggies you want or what ever is left in your fridge. 1/2 diced onion would be so good here!!
-In a large pot on medium-high heat, stir fry up the diced garlic, tomato, and rosemary in some olive oil (about 2 tbsp)
*I bought organic rosemary in a spice bottle but fresh would be even better if possible
-Once the tomatos are cooked down and the garlic and rosemary is fragrant, add the rest of the veggies in and cook until fork tender (about 5-7 minutes)
-pour in equal parts bone broth and water to the pot (2 cups of each) and bring to a boil
*to keep the recipe vegan/vegetarian just use veggie stock instead of bone broth and add in 2 probiotic capsules(optional)
-once boiling, add in all the spices, put the lid on, and turn to a low heat
*I used pink salt, black pepper, garlic powder, cayenne pepper (the tiniest amount ever), tumeric powder(anti-inflammatory), and italian seasoning
**season to your taste preference
-cook for roughly 10-15 minutes to let flavors really settle in
-before serving, add in the greens (I used kale but spinach, collard greens, or bok choy would work too)
-oh ... and dont forget the nooch. It makes it all the better (nutritional yeast ppl)
Enjoy🍂

04/10/2018

Can anybody guess what is happening in my kitchen today?🤔 STAY TUNED!! A brand new recipe will be up on Sunday 🍨

04/10/2018

asian tempeh salad for lunch & dinner today!! So good👌🏼 Highly recommend if you’re someone who struggles eating salad!! This one was a flavor explosion 💥

30/09/2018

Happy Sunday from me and !! Still dreaming of these enchiladas ☁️ They are black bean & sweet potato filled whole wheat tortillas with a warm red sauce topped with a chimichurri cashew cream !! Such a great option when you’re craving mexican cuisine but don’t want the oil it comes with 🌮 Enjoy✨

29/09/2018

Because it’s National Coffee Day ....

There is a lot of controversy over whether or not coffee is “good” for our bodies based on its acidity; HOWEVER, coffee actually has loads of benefits ... such as:
- ANTIOXIDANTS
- ENERGY BOOST
- HEALTHY METABOLIC RATE
- REDUCES RISKS OF COMMON ILLNESS (cancer, type 2 diabetes, heart disease)
- PROTECTS THE LIVER

so if you love coffee, drink coffee ... your mind, body, and spirit will thank you☕️

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