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BeVeL Aesthetics Studio is Houston #1 Licensed DaySpa 


Our Blog

An ongoing series of informational entries

Hydration: Why Is It Important

October 14, 2020

Your body depends on water to survive. Every cell, tissue, and organ in your body needs water to work properly. For example, your body uses water to maintain its temperature, remove waste, and lubricate your joints. Water is needed for overall good health..

Path For Staying Hydrated

Step 1: You should drink water every day. Most people have been told they should drink 6 to 8, 8-ounce glasses of water each day. That is a reasonable goal. However, different people need different amounts of water to stay hydrated.

Step 2: If you don’t like the taste of plain water, try adding a slice of lemon or lime to your drink.

Step 3: If you have trouble remembering to drink water, drink on a schedule. For example, drink water when you wake up, at breakfast, lunch, and dinner, and when you go to bed. Or, drink a small glass of water at the beginning of each hour.

Our Latest Meal Prep News


FULL WEEK of healthy meal prep for weight loss, ready in just about one hour. All 7 days, breakfast, lunch, dinner, and even snacks - great for weight loss or if you just want to have your healthy meals all prepped for you for the week.

Categories: Healthy Eating, Mason Jar, meal planning, Meal Prep

Difficulty: Easy

Servings: 1 week meal plan

Calories: 1500 kcal


Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Step 1:Chocolate Peanut Butter Overnight Oats (Breakfast for 4 Days)

2 bananas

1/4 cup dark cocoa powder

1/4 cup + 2 tbsp natural peanut butter

1/4 cup pure maple syrup

2 tsp vanilla extract

2 cups unsweetened almond milk

2 cups rolled oats, uncooked

Step 2: Quinoa and Kale Salad (Lunch for 4 Days)

1 cup quinoa, uncooked

2 cups water

1 cup lentils, uncooked

3 cups low sodium chicken broth

2 cups kale, packed

1/2 cup cooked garbanzo beans, drained and rinsed

1/2 cup cucumber, peeled and diced

1/2 cup carrot, diced

1/2 cup grape tomatoes, halved

2 tbsp red onion, finely diced

1/2 tbsp raw sunflower seeds

1/2 tsp lemon zest

2 tbsp freshly squeezed lemon juice

2 tsp raw honey

1/2 tsp dijon mustard

1/4 tsp sea salt, plus 1/2 tsp for making quinoa

1/8 tsp ground black pepper

3 tbsp olive oil, plus 1 tbsp. to massage kale

Step 3:Veggies + Hummus (Snack for 4 Days)

4 carrots, cut into matchsticks

1 large cucumber, cut into matchsticks

1/2 cup hummus, divided (store-bought or homemade)

Beef With Broccoli and Brown Rice (Dinner for 4 Days)

1 tbsp olive oil

1 lb flank steak, thinly sliced across the grain

3 cloves garlic, minced

1 shallot, finely chopped

4 green onions, thinly sliced

4 cups broccoli florets about 2 small crowns

2 tbsp arrowroot starch

3/4 cup water

1/3 cup low-sodium soy sauce

2 tbsp coconut sugar

1 tsp fresh ginger, minced

1/8 tsp crushed red pepper flakes

1 1/4 cups brown rice, uncooked

3 cups low sodium chicken broth

1/2 tsp sea salt

Mango Green Smoothie (Breakfast for 3 Days)

3 cups mango chunks fresh or frozen

1 1/2 bananas

3 cups fresh baby spinach

3 tbsp flaxseed meal

3 cups unsweetened almond milk

3 scoops vanilla protein powder, optional

Chicken Cauliflower Fried Rice (Lunch for 3 Days)

1 tbsp sesame oil

2 boneless, skinless chicken breasts

1/2 tsp sea salt

1/4 tsp black pepper

1 large head cauliflower

2 carrots, finely diced

1 cup frozen edamame

2 cloves garlic, minced

5 stalks green onion, sliced

3 tbsp low sodium soy sauce

1 tbsp peanut butter

1 tsp chili paste

2 eggs

3 cups raw snap peas

Strawberries + Almonds (Snack for 3 Days)

32 strawberries

1 cup raw almonds

Lemon Roasted Salmon With Asparagus (Dinner for 3 Days)

3 6-oz salmon fillets

3 cloves garlic, minced

1/2 tsp sea salt

2 tbsp olive oil

2 lemons, thinly sliced

1 lemon, juiced (2 tbsp)

2 tbsp parmesan, grated (omit if non-dairy)

1/2 tsp sea salt

2 lb fresh asparagus, trimmed

quinoa, optional, for additional calories

Healthy Dinners in 40 Minutes or Less

January 15, 2019

Shrimp and Cauliflower Grits


1 large head cauliflower (about 2 pounds), trimmed and cut into small florets

1 1/2 cups plain unsweetened almond milk, without carrageenan

4 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/3 cup nutritional yeast, optional

6 collard green leaves, stems removed, halved lengthwise, and thinly shredded crosswise (about 4 cups)

1 1/4 pounds peeled and deveined tail-on medium shrimp

2 large cloves garlic, minced

Pinch of cayenne pepper, optional

1/4 cup fresh flat-leaf parsley, roughly chopped

Juice of 1/2 lemon, plus lemon wedges, for serving