Healthy Recipes, Easy Recipes, Best Recipes | Be Well with Arielle

Peppermint Pattie Lollipops

by Arielle J on September 22, 2014

These Peppermint Pattie Lollipops
are a delicious, sweet and refreshing treat.

Vita Coco (the famed coconut water company)
just came out with coconut oil and lucky me, they sent me a
jar to taste test.

Lucky me..

When I look for coconut oil, I always look for these on the label:
– extra virgin
– raw
– cold-pressed
– organic

So I was ecstatic to find out that Vita Coco Coconut Oil is all of these!

They asked me to whip up three delicious recipes so here is the first:

Peppermint Patties in lollipop form!

One of my favorite desserts – sweet and chocolatey,
yet refreshing.

And best of all, one lollipop
is enough to satisfy your
sweet craving. In just one bite,
you’ll get crunch, sweetness and a
refreshing zing on your tongue.

Oh – and they’re gluten-free and dairy-free and SO easy to make!

Peppermint Pattie Lollipops
By Arielle Haspel of Bewellwitharielle.com for Vita Coco Coconut Oil
Makes 4 lollipops

WHAT YOU NEED:
Mint Coconut Filling:
1 cup shredded coconut (unsweetened)
3 tsp maple syrup
3 tsp Vita Coco Coconut Oil, melted
1 tsp peppermint extract (depending on preference)
3 mint leaves, chopped (optional)
lollipop sticks

Chocolate Coating:
1 ½ cups dark chocolate chips
1 tbsp Vita Coco Coconut Oil

DIRECTIONS:
1. Blend coconut, maple syrup, peppermint and coconut oil in blender.
2. Gently pack coconut mixture into balls with hands. Place on a wax paper-lined plate.
3. Freeze for 20 minutes.
4. In the meantime, melt the chocolate and coconut oil on low in a saucepan, stirring until the chocolate is melted.
5. When minty coconut balls are ready, take out of the freezer and stick in lollipop stick
6. Holding stick, dip minty coconut ball into chocolate mixture until entire ball is covered in chocolate. Set back on wax paper or onto a metal rack.

7. Freeze 10 minutes until chocolate is fully hardened.
8. Sprinkle with some mint and voila!

Enjoy!

be refreshing. be sweet. be well.

xo
be well,
arielle

*This is a sponsored post. All products were gifted to me. Opinions and recipe are my own.

P.S. I’m the Host of Glamour.com’s Cooking Show, “Treat Yourself.” Watch it here!

{ Comments on this entry are closed }

Chocolate Chip Cookie Granola

by Arielle J on September 20, 2014

This Chocolate Chip Cookie Granola is the perfect,
healthy pre-workout breakfast.

Sweet, crunchy and filling using oats, maple syrup & organic coconut oil.

I make a big batch,
store it and use it for weeks! You can
even eat it as a snack with some nuts or on top of yogurt.

Tastes better than most store-bought granolas, which are typically made with not-good-for-you canola oil and
sweeteners. Not to mention, it’s super easy to make.

Vita Coco sent me some of their new
organic coconut oil
to taste test and whip up some recipes so I had to make this:

Chocolate Chip Cookie Granola
What You Need:
1/2 cup Vita Coco coconut oil
1/2 cups maple syrup (or coconut palm sugar, brown rice syrup, raw honey)
2 tsp vanilla extract
2 cups rolled oats
1/4 cup mini dark chocolate chips
1/2 cup unsweetened shredded coconut
optional – 1/2 tsp chia seeds or hemp seeds

Directions:
1. Pre-heat oven to 350 degrees and line baking sheet with parchment paper
2. Mix coconut oil, maple syrup and vanilla extract together and then add in dry ingredients (oats, chocolate chips, coconut and chia/hemp seeds) and mix well.
3. Spread mixture onto cookie sheet evenly
4. Bake for 15 minutes total (*check oven and mix it up every 5 min so it cooks evenly and doesn’t burn)
5. Let cool for 10 minutes before serving

Serves 6

Voila! Enjoy!

be crunchy. be divine. be well.

xo
be well,
arielle

{ Comments on this entry are closed }

The Truth about my Butt in Refinery 29

by Arielle J on September 19, 2014

I used to be so self-conscious of my tush
so embracing it is now a big deal for me.

When Refinery 29 asked if I would model by butt,
I said…

Click here to find out if I went fully naked!

Be confident. Be unique. Be well.

be well,

arielle

{ Comments on this entry are closed }

Spirit Junkie Masterclass with Gabrielle Bernstein

by Arielle J on September 16, 2014

This weekend I had the honor of attending
(and taking photos) at my friend and mentor,
Gabrielle Bernstein‘s Spirit Junkie Masterclass.

I was Gabrielle’s first coaching client
and have been one of her biggest cheerleaders since that
first lecture that I attended of hers in 2008.

Check us out in our “Expect Miracles” tanks from back in the day!!

Gabrielle has been one of the most positive forces in my life –
and the sole reason that I have a jewelry business today.

When I got laid off from my job in 2008, she taught me the meaning of
self-love and self-worth and encouraged me to celebrate my freedom,
so I could follow my passion and dreams.

A few months after working with Gabrielle, I created The I Love Me Jewelry Collection.

,
Here are some of my fave photos (and behind-the-scenes snapshots) from this past weekend:

Gabrielle and Kris Carr riffing it on stage together!

Gabrielle demanding Blogger, Gala Darling to self-publish her book.

Me and Jessica Chaney rocking our iloveme rings (made by me!)

Also spotted Jennifer O’Neill rocking her iloveme ring too!

A few of my friends, Gina and Sam hydrating with Essentia water!

Tracy Flaherty (an iloveme ring owner) conquering her fear of public speaking!

Gabrielle and Lori Leyden teaching the audience about Emotional Freedom Technique (EFT)

Gabrielle and her mentor, Rha Goddess

Smart, savvy AND cute – the best combo!

Here are some of my favorite inspiring quotes from the weekend:

– It’s not what you say, it’s how you make people feel – Gabrielle Bernstein
– If you believe it, you will give others permission to believe it too – Gabrielle Bernstein
– If you like what someone does and admire them, do what they do – Gabrielle Bernstein
– Fear is a sign you’re relying on yourself. Freedom is a sign you’re relying on a higher power other than yourself – Gabrielle Bernstein
– Share rather than sell – Gabrielle Bernstein
– Do what is joyful for you and THAT will make you more abundant – Gabrielle Bernstein
– Promote what you love like a love letter pitch – Gabrielle Bernstein
– The key to manifesting what you want is in the full release of “getting it” – Gabrielle Bernstein
– When you are moved by your message, the message will move masses – Gabrielle Bernstein
– You don’t need to try to be everywhere. Just be where it matters the most – where your family, friends and tribe is – Gabrielle Bernstein
– The people who make it, stick with it – Kris Carr
– Be organized so you can free yourself up to creativity – Kris Carr
– You don’t need to find your voice, your voice will find you. Don’t rush it. Take risks and breathe. – Kris Carr
– Obstacles are an opportunity to get out of the wrong direction and diverge into the right direction – Kris Carr
– Cry! You need to breakdown to breakthrough – Kris Carr
– Everything happens in seasons. Sometimes your business is in “Winter” so rest and renew. Sometimes your business is in “Spring” – watch out world! Know where you are and work with that energy. – Kris Carr
– Life cred experiences are the biggest credibility – Gabrielle Bernstein

Gabrielle will be speaking again this weekend in New York
at Hay House’s “I Can Do It” Event (September 20-21, 2014)

Other speakers who I’m psyched to hear from this weekend:
the amazingly inspirational, Kris Carr, Wayne Dyer, Dorren Virtue,
Tara Stiles and Christiane Northrup. Oh, and Skye Dyer will be singing!

What a line-up, right?!

Hope to see you – would love to meet you! Get in touch with me on instagram (@bewellwitharielle)

be confident. be fabulous. be well.

xoxo
be well,
arielle

{ Comments on this entry are closed }

Healthier Broccoli and Cheese Tartlets

by Arielle J on September 11, 2014

These Broccoli and Cheese Tartlets are a faster, healthy way to eat eggs.
An easier alternative to omelettes, quiche and egg and cheese sandwiches.

Just make them as you would an omelette, but pour into a muffin tin
(or fancy tartlet pan) and bake in oven until done!

Imagine how many things you can get done while they’re in the oven!

Healthier Broccoli and Cheese Tartlets
Ingredients:
Olive oil
1/4 cup oat flour
1/2 tsp. baking soda (optional)
8 eggs
1 cup broccoli florets, chopped (or veggies of choice)
1/2 cup grated Parmesan (optional)
1/3 cup grated part-skim mozzarella (optional)

Directions:
1. Preheat oven to 400 degrees.
2. Coat 12-cup muffin tin with olive oil.
3. Place flour and baking soda in a large bowl and stir well to combine.
4. Add the eggs, broccoli, Parmesan, and mozzarella.
5. Pour into the muffin tin, filling each of the 12 cups 3/4 full.
6. Bake 12 to 14 minutes or until tops begin to brown and the egg puffs up. 7. Remove from the oven, run a knife along the inside edge to loosen each puff, and transfer to plate. Serve immediately. Enjoy!

Watch how I make these in my Glamour Magazine Cooking Show here.

Be delicious. Be stress-free. Be well.

be well,

arielle

{ Comments on this entry are closed }

Farmers Market Hot Dogs

by Arielle J on September 8, 2014

A hot dog recipe that’ll boost your metabolism? YES YES YES!

These Healthy Farmers Market Hot Dogs are the new, hot and healthy BBQ food.

I don’t believe in depriving yourself of your favorite foods, so I’ve
reinvented the summer favorite: the hot dog, using healthy ingredients that are full of
vitamins, minerals, and flavor, like kale, radishes, hot peppers and
gorgeous yellow tomatoes.

Get the healthy hot dog recipe here at Glamour.com and get grilling!

Arielle’s Farmers Market Hot Dog

What you need:
• 2 kale leaves, shredded
• 2 small radishes, sliced or chopped
• 4 yellow grape tomatoes, halved or chopped
• 1/4 cup hot peppers
• 2 Tbsp. sauerkraut
• 4 organic turkey hot dogs or organic beef hot dog
• 4 sprouted grain hot dog buns

Directions:
1. Make hot dog on BBQ or cast iron pan.
2. Toast or grill bun until crispy.
3. Add toppings.

Serves 4.

Here are some behind-the-scenes shots from this episode!

Hope you have an awesome rest of the Summer! Enjoy!

be healthy. be non-deprived. be well.

be well,

arielle

{ Comments on this entry are closed }

Chocolate Pretzel Trail Mix

by Arielle J on September 4, 2014

This delish trail mix is packed with healthy chocolate,
healthier spelt pretzels and even some shredded coconut – my fave!

Perfect to munch on desk-side or satisfy your hunger (and that sweet tooth)
during long road trips and flights.

Full recipe featured on Glamour.com here.

Watch the video on how to make it here.

Mmmmmmmmm!

be delightful. be satisifed. be well.

xo
be well,
arielle

{ Comments on this entry are closed }

Mini Watermelon, Feta and Mint Skewers

by Arielle J on September 2, 2014

I served these at the Summer Cooking 101 Event
last week – perfect healthy party app and super easy to make.

Just up some watermelon, cut up some cheese,
put them on a skewer and voila!

I like goat or sheeps milk cheese (as opposed to cows milk) –
sheeps milk and goats milk tend to be easier to digest for most people because of the lactose content.

Mini Watermelon, Feta and Mint Skewers
Ingredients:
Watermelon, cubed
Feta cheese, cubed (goat or sheep)
Mint

Directions:
1. Place cube of watermelon onto tray
2. Place feta cube on top
3. Place mint on top
4. Stick skewer (or pretty toothpick) inside

Enjoy!

Tip: If you have leftover ingredients, throw it all into a bowl and serve it on the side. Eat for breakfast, or as a side for lunch or dinner the next day!

Want more recipes from the event? Click here for more inspiration.

be sweet. be unique. be well.

be well,

arielle

{ Comments on this entry are closed }

Kale Caprese Pizzettes

by Arielle J on September 2, 2014

Last week I served these at the “Summer Cooking 101” Event that I co-hosted with Fashionable Hostess

and they were a hit!

Kale Caprese Pizzettes
Ingredients:
kale, diced or ripped up into little pieces
cherry tomatoes (yellow and red), diced
mozzarella, diced
olive oil
sea salt
brown rice or sprouted grain tortillas

Directions:
1. Preheat oven to broil
2. On parchment paper (or tin foil), put a tiny bit of oil.
3. Slice tortillas into large triangles and then place onto parchment paper.
4. Broil on high for approx 5 minutes on each side, or until brown and crispy (it will prevent them from becoming soggy)
5. When tortillas crisps are ready, place onto a plate. Add some kale on top, then add a little bit of mozzarella and tomato to each piece. Sprinkle a 1/4 tsp of olive oil and a dash of sea salt onto each one.
6. Voila!

I used the leftover ingredients
(kale, mozzarella and tomatoes) and put them into a salad bowl.
Always good to have a bowl of salad at a dinner party anyway!

For a similar version but a cute way to serve – in a martini glass, click here for these Kale Pizzette Cups.

For more recipes from the event and some more dinner party inspiration, click here.

Craving more pizza? Try this Melted Kale Margherita Pizza.

be delicious. be creative. be well.
xo
be well,
arielle

{ Comments on this entry are closed }

Kale Caprese Pizzette Cups

by Arielle J on September 2, 2014

Kale Caprese Pizzette Cups
Ingredients:
kale, diced or ripped up into little pieces
cherry tomatoes (yellow and red), diced
mozzarella, diced
olive oil
sea salt
small brown rice or sprouted grain tortillas
muffin tin

Directions:
1. Preheat oven to broil
2. Put a little bit of olive oil in each muffin tin so tortillas dont stick
3. Place a stack of mini tortillas on a cutting board. Using your knife cut from the middle of the round tortilla until the edge.
4. pick up one tortilla and with two hands, take both cut edges and move your hands closer to together until a “cone” forms.
5. Place “cone” into muffin cup.
6. When tortillas crisps are ready, let cook then place one into a martini glass. Add some kale into it, then add a little bit of mozzarella and tomato to each piece. Sprinkle a 1/4 tsp of olive oil and a dash of sea salt onto each one.
6. Voila!

For a similar version but a flatter alternative, like a thin crust pizzette, click here.
Also, click here for a recipe for Melted Kale Margherita Pizza!

{ Comments on this entry are closed }

Zucchini Bites with Pistachio Pesto and Honey Drizzle

by Arielle J on September 2, 2014

I served these Zucchini Bites with Pistachio Pesto & Honey Drizzle
at my “Summer Cooking 101” party the other
night with The Fashionable Hostess and they were the perfect little
appetizers/ hors d’oeuvres!

Light, crisp and such a delicious blend of salty and sweet.

Zucchini Rounds with Pistachio Pesto and a Honey Drizzle
Ingredients
Yellow and green zucchini, sliced approx 1/2 cm thick
1 cup basil
½ cup pistachios
½ cup olive oil
1 garlic clove
1 tsp lemon, juice
¼ tsp real salt
Drizzle raw honey

Directions:
1. Blend all ingredients (except for honey) in blender
2. Spread pesto evenly onto zucchini rounds
3. Drizzle a dollop of honey on top

Check out the rest of the photos from the “Summer Cooking 101 Event” here.

Follow me on instagram at @bewellwitharielle for more quick and healthy tips.

P.S. Check out my cooking show on Glamour Magazine!

be delish. be healthy. be well.

xox

be well,

arielle

{ Comments on this entry are closed }

Peach Sangria Fruit Salad

by Arielle J on September 2, 2014

peach sangria fruit salad

peach sangria fruit salad made by bewellwitharielle.com arielle haspel

This Peach Sangria Fruit Salad (debuted on my Glamour.com
“Treat Yourself” Video Series) is really just the perfect summertime dessert
…AND healthy way to get a buzz!

Eat it as a snack at the beach or place
in a bowl and serve while entertaining at a Summer party.

It’s so so simple to make, so pretty and so delicious.

I served it last week at my Summer Cooking 101 event and it was a huge hit!

Once all of the peaches are sliced, it literally takes 20 seconds to make.

Enjoy!

Peach Sangria Fruit Salad

Serves 4

Ingredients:
2 yellow peaches
2 white peaches
1/4 cup raspberries
1 tbsp. almonds
1/2 cup white wine

Directions
-slice peaches
-add almonds and berries
-add wine

Watch me make it on my Glamour.com series here:

For another favorite Summer time treat, check out my Chocolate-chip Cookie Ice-cream Sandwiches!

be sweet. be fun. be delicious.

xoxo
be well,
arielle

{ Comments on this entry are closed }

Summer Cooking 101: Recipe Recap

by Arielle J on September 2, 2014

Last week, my good friend, Amanda from Fashionablehostess.com
hosted a Summer Cooking 101 event for me at her house to celebrate the launch of my
cooking series on Glamour.com!

Here’s the invite she sent out:

She recently moved and when I stepped into her apartment,
I knew that we needed to host an event together there.

She has the the most impeccable taste and her kitchen, especially, is just too pretty not to utilize!

We invited some well-known beauty and fashion bloggers
and I made some delicious summery recipes AND
even gave a mini cooking class!

To start, Amanda served the cutest Mini Champagne Bottles by Le Grand Courtage.

Um…notice anything interesting? My friend, Julia from Lemonstripes.com and I wore THE SAME EXACT top and
the iloveme ring!

In addition to champagne, I served banana chips, jack fruit chips and my Maple Sesame Cashews for guests to nosh on at the beginning of the night.

Tip: Always have little treats to nosh on so when guests arrive and you haven’t served the food yet, they have something to keep their stomaches from rumbling!

P.S. How cool are Amanda’s bowls?

To complement my delicious, light and fresh dishes, Amanda had refreshing
wine pairings to pair with the clean eats by Santa Margherita.

First, Amanda welcomed everyone and
I thanked her for having impeccable taste, teaching me about time management
and, of course, for hosting.

And then we showed a little preview of my Glamour.com cooking videos to kick off the night.

After the preview, we got to the fun part – the cooking class!

Here is Katie from MeyersStyles helping me measure out the ingredients for the Pistachio Pesto.

Katie from Katie’s Bliss learned my trick to cutting peaches…. and
Lindsey from Caviar Taste Tuna Fish Wallet learned how to chop without
slicing off her well-manicured nails!

Here is a taste of everything that I served:

1. Peach Sangria Fruit Salad – one of my famous recipes featured on my Glamour.com series:
a light, refreshing summertime dessert
(AND healthy way to get a buzz)!
Peaches are in season in NY and they’re a summertime favorite,
so it’s a great addition to a summer dinner – and just so easy to make.

2. Zucchini Bites with Pistachio Pesto and Honey Drizzle

For another light bite, I wanted to serve something filling, yet tasty and refreshing.

Zucchini is in season in NY, so I bought a mix of green
and yellow summer zucchini and made a fresh pistachio pesto to go with it –
a taste off of traditional Pine Nut Pesto
and an alternative to my Almond Pesto!

3. I made healthy “Kale Caprese Pizzettes” and “Kale Caprese Cups” – a cuter and healthier version of pizza!
Tomatoes are also in season at the New York Farmers Market –
not just red tomatoes, but yellow beauties too.
Instead of making a boring caprese salad
(typically just tomatoes, onions, mozzarella, olive oil and balsamic vinaigrette),

I made these with brown rice tortillas, kale,
fresh mozzarella and tomatoes in a light Italian vinaigrette
and the guests loved them!

Hostessing Tip: always make extra of everything! Instead of making extra pizzettes, I decided to just serve the caprese on top of kale.

Then, I made Watermelon, Feta and Mint Skewers.

I wanted to serve another light, refreshing bite, but something a little filling…
and of course, something that looked cute!
A lot of people steer clear of dairy because of the lactose,
which makes their stomach ache, cramp or bloat.
To prevent any bloating at the party,
I bought local sheep’s milk feta cheese,
which has less lactose than cow’s milk feta!
These skewers are so easy to make: just cube up some watermelon,
add a cube of feta and a mint leaf, stick them into a cute skewer or umbrella toothpick and voila!

Again, I didn’t want anyone to get hungry,
so in addition to the skewers, I put out a bowl of the skewers in salad form –
another great party appetizer to serve during the summer.

When I entertain, I ALWAYS have the guests part with something
and I always think, home-made is best.

I found these cute mini mason jars
and packed them up with some home-made Maple Sesame Cashews. A cute little thank you
to for our guests to “treat themselves” on the way home!

Amanda, thank you again for letting me cook up a storm in your gorgeous apartment!

For more cooking and hostessing tips, check out my cooking series on glamour.com.

Until my next event…treat yourself and be well!

be well,

arielle

{ Comments on this entry are closed }

Peach Picking + Peaches n’ Cream Tarts

by Arielle J on August 27, 2014

trip to the farm arielle haspel and peach pie puffs

Last week, my husband went on a golf trip with his friends, so I decided to go peach picking with my sister,
brother-in-law and cute nephews!
To our surprise, the farm not only had peaches,
but blackberries, raspberries, tomatoes and lettuce – yum!
Here is a recap of our trip in photos…and below is my recipe
for Peaches n’ Cream Tarts.

trip to the farm arielle haspel and peach pie puffs

With all of our fresh peaches,
I needed to come up with a simple recipe,
easy enough for my 3.5 year old nephew to
help with AND that incorporated the ingredients
my sister had on hand in her apartment!

SO I made: Peaches n’ Cream Tarts.

They ended up
turning out to be DELICIOUS and super easy to make!

Healthy enough for the kids..and you..for breakfast,
lunch and dinner.

Peaches n’ Cream Tarts

CRUST:
Ingredients:
2 cups almond meal
2 cups sunflower seeds
1/4 cup maple syrup
1 tbs coconut oil (plus, 1 tsp for oiling the muffin tin)
1 tbs vanilla extract
sprinkle cinnamon
sprinkle sea salt

Directions:
1. Preheat oven to 350 degrees F
2. Put all ingredients in blender or food processor and blend until mixed well
3. Oil up a muffin tin with a little coconut oil
4. Place a spoonful of the crust mixture in the muffin tin and using your fingers, spread the mixture upwards on the tin, making a cup.
5. Place in oven for approx 12 minutes or until crispy.
Let cool.

CREAM FILLING:
Ingredients:
1 cup coconut butter
1 cup almond milk
1 cup pumpkin seeds
3 cups peaches, sliced (about 5 peaches)
1 tbs vanilla

Directions:
1. Blend up in ingredients in blender or food processor
2. When cups are crispy and cooled, pour in “cream” into each cup.
3. Top with some peach slices, a raspberry, a mint leaf, coconut flakes and a little sprinkle of cinnamon.
voila!

Be creative. Be Sweet. Be well.

xo
be well,
arielle

{ Comments on this entry are closed }

Chopped Italian Kale Salad

by Arielle J on August 26, 2014

Last week at my Sunset Yoga: Tadasanas and Tapas Event
with Danielle Tafeen of Provita Living,
I served this colorful, italian-esque farm-fresh salad for my guests.

So easy to make, really pretty and full of phytonutrients.

Chopped Kale Salad with Tomatoes and Olives
Ingredients:
-1 bag, chopped Kale
-5 cups Farmer’s market colorful cherry red, yellow and green tomatoes
-1 can sliced black olives
– Simple Mustard Vinaigrette

Directions:
1. Place kale in bowl
2. Place tomatoes on top of kale
3. Place olives on top
4. Drizzle dressing on top
voila!

be simple. be delicious. be well.

xo
be well,
arielle

{ Comments on this entry are closed }

Watermelon Lollipops with Lime and Mint

by Arielle J on August 26, 2014

Last week at my Sunset Yoga: Tadasanas and Tapas Event
with Danielle Tafeen of Provita Living,
I put out this delicious, sweet and summery Hors_d’oeuvre and the girls LOVED it!

So easy and so cute – perfect for breakfast, dessert
and parties for kids and adults!

Watermelon Lollipops with Lime
Ingredients:
Watermelon, sliced
Lime, sliced in wedges
Lollipop Sticks or Popsicle Sticks

Directions:
1. Stick a stick into the rind of each watermelon.
Voila!

Be sticky. Be sweet. Be well.

xo
be well,
arielle

{ Comments on this entry are closed }

Mexican Quinoa Cups

by Arielle J on August 26, 2014

Last week at my Sunset Yoga: Tadasanas and Tapas Eventwith Danielle Tafeen of Provita Living,
I made this colorful, savory, healthy and easy-to-make appetizer
for the guests.

Protein packed, fiber-rich, delicious and a SUPER easy
to eat for dinner as a side and also great to repurpose
for another day to top on salad!

Mexican Quinoa Salad
Ingredients:
– 1 box quinoa
– 1 can organic black beans
– 1 can corn (optional)
– 1/4 cup cilantro or parsley, chopped
– 1 tbs olive oil
– 1/4 tsp sea salt (to taste)
– optional – black pepper (to taste)

Directions:
1. Make quinoa according to package instructions
2. Drain and rinse black beans and corn
3. Once quinoa is done, mix up all ingredients and voila! Serve in martini glasses or cute mini plastic martinis like I did!

Serves approx 8-10.

For a creamy, breakfast quinoa recipe, check out my recipe here

be simple. be festive. be well.

be well,

arielle

{ Comments on this entry are closed }

Sunset Yoga: Pictures and Recipes

by Arielle J on August 26, 2014

Last week, I hosted a Sunset Yoga event with
one of my favorite yoga teachers of all time,
Danielle Tafeen Karuna of Provita Living.

We called the event “Tadasanas and Tapas” because Tapas in Sanskrit
means “the burning desire for transformation” and Tapas in Spanish
means “delicious light bites to eat!”

The event was held at Pier 54 on The Hudson River at 13th Street and West Street
just in time to watch the sun go down and then Danielle led a walking meditation
to a spot near Chelsea Piers on the grass, overlooking the water.

And Danielle’s husband, Kris Karuna DJ’d – how cute?!

I was busy preparing all of the food, so I didn’t get to stretch and zen out like everyone else
but yoga looked delightful and then after yoga, everyone enjoyed healthy, organic, farm fresh treats that I served!

Here is what I made:
Purple Pepper Cups with White Bean Puree
Watermelon Lollipops with Lime and Mint
Mexican Quinoa Cups
Chopped Italian Kale Salad

And here are some photos to recap the night – simply gorgeous (and FUN)!

Can’t wait for the next sunset or
sunrise yoga event!

Be zen. Be happy. Be well.

xo
Be Well,
Arielle

{ Comments on this entry are closed }

Pepper Cups with White Bean Dip and Kelp Sprinkles

by Arielle J on August 26, 2014

Last week at my Sunset Yoga: Tadasanas and Tapas Event
with Danielle Tafeen of Provita Living,
I made this colorful, savory, healthy and easy-to-make recipe
for the guests.

Super simple to make and you can make anytime of the year
because all you need is a blender and peppers, white beans, olive oil, garlic, lemon and sea salt!

Peppers are in season now in NYC, and these purple
peppers were just too gorgeous not to use.

Found them at the farmers market- how beautiful?

Used these hot peppers as garnish for the dip

Feel free to make the bean dip and stuff it into a tomato, raw zucchini,
or use as dip for carrots, celery or even on top of pasta!

Benefits:
Cannellini Beans – high in protein and potassium – helps heart beat
Kelp– natural salt flavor, good for thyroid, skin, blood and blood pressure
Kale- cleanses the blood, strengthens the immune system, packed with fiber, iron and protein
Real Sea Salt– high in minerals and helps reduce blood pressure

Purple Pepper Cups Stuffed with White Bean Puree and Kelp Sprinkles
Ingredients:
4 Peppers, cut into quarters lie canoes
1 can white Cannellini Beans
1/4 cup grapeseed oil or olive oil
1/4 tsp sea salt to taste
1/4 cup water
3 cloves garlic
1 handful chopped kale or frozen spinach
optional – kelp (adds some color + high in minerals- good for thyroid and skin)

Ingredients:
1. Blend up white beans, water, oil, garlic, kale and sea salt.
(Add water to make the consistency thinner, if necessary)
2. Spoon out a dollop of dip on each pepper canoe
Voila!

Serves approx: 4-8

Like this recipe? Try it on pasta here.

Be delish. Be tasty. Be well.

xo
be well,
arielle

{ Comments on this entry are closed }

The Truth About Beauty Supplements on ELLE

by Arielle J on August 22, 2014

ELLE Magazine contacted me last week about my take on
Elle Macpherson’s Beauty Elixir powder.

Is it Be Well with Arielle approved?

Well…check out my thoughts here on elle.com.

In short, I believe that the best way to
feel great and look great is to exercise
daily, drink water, and consume whole foods,
like greens, seaweeds, plant proteins,
antioxidant rich foods, like seasonal fruits
and vegetables and alkaline-rich whole foods
like fresh limes, nectarines, and lentils.

This supplement may really make people super energized
more glowing, and is certainly easy to consume,
especially for busy people on the go, but I wonder
if it’s just a quick fix and how sustainable of a habit it really is for people.

Find out more about Elle Macpherson’s Secret Beauty Elixir
here.

be nourished. be smart. be well.

xo
be well,
arielle

{ Comments on this entry are closed }

← Previous Entries

Next Entries →