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This makes the perfect breakfast during passover (or anytime of the year).
I always make extra Haroset to eat all week.

Matzah with Almond Butter with Vanilla-Coconut-Apple Haroset
Ingredients:

1 piece whole wheat matzah
1 tbs almond butter
Haroset Ingredients

Directions:
1. Spread almond butter on matzah
2. Top with haroset
Sprinkle some extra cinnamon, if needed.
Voila! ENjoy!

Wrap up and take on the go, or eat at work with a cup of tea.
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Enjoy!

be traditional. be observant. be well.
xo
be well,
arielle

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Vanilla-Coconut Haroset (Passover)

by Arielle J on April 14, 2014

Arielle Fierman haroset for passover - be well with arielle
Not sure when it all began, but I became the annual “Haroset-Maker” at my families Passover table. Haroset (aka Charoset) is a traditional dish to serve for the Jewish holiday of Passover. If you don’t celebrate the holiday, it’s still a great dish to make, eat and serve.  I usually make double of this recipe to eat all week because it’s just so so good!

Here is my favorite Passover Haroset (Charoset) recipe – great to serve at a family get-together and perfect side-dish to eat all year round!

Healthy Vanilla-Coconut Haroset
Ingredients
6 apples (mixed – green, red and yellow)
1 cup walnuts
1/4 cup almonds
1/4 cup pistachios
8 dates
1/4 cup coconut, shredded or flakes
2 tbs raw honey
1/2 cup sweet red wine or grape juice
1/2 tsp cinnamon
1 tsp vanilla extract
1/4 tsp sea salt

Directions
1. Dice up apples
2. Crush or chop nuts and dates (i place nuts into a plastic bag, zip it up, place a towel over and use a hammer to crush them up!)
3. Mix all ingredients together. Let sit in fridge for at least 30 minutes to let everything soak up and mix together and voila!
Enjoy!

Serves 6-8

Feel free to top onto yogurt for breakfast, eat with matzah as a snack, or on top of coconut milk ice-cream for dessert!

If you’re celebrating, have a wonderful holiday. If you’re eating this as a sweet snack or treat, enjoy!

P.S. If you’re allergic to nuts, other additions that are tasty and crunchy: pumpkin seeds, sunflower seeds, cacao nibs, coconut flakes.

P.P.S Here’s my recipe for Kale Matzah Pizza– YUM!

be delicious. be free. be well.

xo
be well,
arielle

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maple glazed pumpkin seeds

Mmmmm…sticky, crunchy and a tad sweet.

Eat alone as a snack, top onto yogurt or oatmeal for breakfast or add for some crunch to a green salad.

Stick ‘n Sweet Maple Glazed Pumpkin Seeds with Coconut
Ingredients:
1 1/2 cups raw pumpkin seeds
1/4 tsp sea salt
1/4 coconut oil
2 tsp maple syrup

Directions:
1. Mix ingredients in bowl
2. Place evenly pan and toast approx 4 minutes until they “puff” up
Voila!

Enjoy!

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How to Break Bad Eating Habits - Nutrition Tips for Snackers and Sweet Tooths - ELLE and Arielle Fierman Be Well with arielle

Behind psyched to have my tips for breaking bad habits featured on Elle.com today!

Are you a late night eater? Snacker? Yo-yo dieter? Speed eater? Sugar fiend? Over eater? All of the above?

I’ve got some easy tips for you to change your habits ASAP!

Read the article here.

Be slow. Be confident. Be well.

xo

be well,

arielle

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Miracles Now: Inspiration and Support

by Arielle J on April 8, 2014

 

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My friend and mentor, Gabrielle Bernstein, has her FOURTH book out today!
It’s called Miracles Now: 108 Tools for Less Stress, More Flow and Finding Your True Purpose!!

She has been such a catalyst in my life –
encouraging me to create my jewelry line, the 
the iloveme collection,
staying positive amidst getting laid off from jobs, inspiring me to follow my passions, lecture, help and shine bright in the world.

Can’t wait to read it and get more tips to feel like my best, most confident self…
(AND how be more chill – I can always use some of that!)

Here are a few behind the scenes shots from her book shoot!
(She was wearing the Be Well with Arielle iloveme ring in a few of the shots!)

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Click here to check out the book –
and click here to attend her book launch on Friday, April 11th live in NYC or from your computer.

Go Gabby  go- her 4th book – so inspiring!!

Be inspired. Be grateful. Be well.

xo

be well,

arielle

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eggs with butternut squash and kale

This dish is perfect for breakfast, lunch and/or dinner.

I served this at brunch last weekend for my girlfriends and it was a hit!

Scrambled Eggs with Kale or Collard Greens and Butternut Squash
Ingredients:
1-2 Eggs
1 tsp Olive Oil
1-2 pieces Kale or Collard Greens
1/4 tsp Sea salt
Optional- 1 cup fresh or frozen Butternut Squash, chopped

Directions:
1. Preheat oven to 350 degrees
2. Cut up squash into cubes (or use pre-cut frozen), add a little olive oil and sea salt. Bake for approx 20 min until soft
3. In the meantime, scramble eggs with kale/collard greens
4. Add all ingredients together and voila!

*serves 1

be healthy. be delicious. be well.

xo
be well,
arielle

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We all know that water is good for us, but did you realize that drinking water helps flush out fat and toxins, rev up your energy levels, boost your digestion, lubricate your joints AND makes your skin glow? 

Yup! It’s practically the most simple and cheap thing we have at our finger tips, yet most of my clients learn that they’re not getting half as much water as they need when we figure out exactly how much they’re drinking.

Do you think you’re drinking enough?

First, let’s get into why it’s important to drink this natural stuff:

Benefits of water: 
–  flushes fat out of your body  and aids in weight loss (when you lose weight, specifically fat, you lose it in 3 ways: from your sweat, bowel movements and through your urine, so drinking water is essential to weight loss!)
–  helps rid our body of toxins, which means less bacteria, clearer skin and not as many colds
– oxygenates our body: water is made of oxygen and the more oxygen we have in our body, the more alive we’ll feel!
–  hydrates us – water is like lotion for the insides of our body. It moisturizes our organs. When we become thirsty, its our body telling us we’re already dehydrated. Also, some believe that when we have a headache, its often not the medicine that makes us feel good- it’s the water we drink with the medicine that makes us feel better, so drink up!

Tips:
– Amount Recommended: at least the amount equivalent to half your body weight in ounces. (So, if you’re 140 pounds, drink 70 ounces of water a day, about 9 glasses of water.)
– Start drinking in the AM- 1 cup right when you wake up so you don’t end up chugging late night and disrupting your dreams to pee in the middle of the night!

Type:
– Tap, spring, high pH, filtered, infused? Drink whatever you think is best and most economical for you. I recommend water with pH of 8 when possible.
– Plain or sparkling? Plain. The carbonation that makes up sparkling, carbonated water is from carbon dioxide (C02), which we breathe OUT and don’t want to take into our body. The bubbles also make some people gassy and bloated, so opt for plain if you want to help your system digest and de-bloat.
– Cold or Warm? – Drink whatever you like the best, but I recommend room temperature or warm, which helps rev up digestion (digestion is like a fire, so by drinking cold water, you’ll be more apt to “putting out” your digestion)

Tips to drink more:
– Buy a pretty water bottle that you’re excited to drink out of and fill it up all day. I love these bottles to bring around with me – re-fillable, delicious to drink out of and easy to clean.
– Add some lemon + lime to help alkalize your body (when you have an alkaline body, sickness and illness cannot live, so you feel better and get sick less often)
– Add a drop of apple cider vinegar– helps with weight loss, boost immunity and clears bacteria
– Add frozen fruit and make day-time water sangria! The prettiest desk-side drink and brightens up any dinner party table. Like kool-aid but so much healthier. Recipe here.
fruit sangria water

Hope this helps you feel cleansed, hydrated and glowing!

Be healthy. Be hydrated. Be well.

xo

be well,
arielle

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Honey Roasted Almonds with Coconut

by Arielle J on March 31, 2014

honey roasted almonds by arielle fierman be well with arielle

This is one of my fave snacks to munch on during the workday,
when I’m running to a gym class or when I’m craving a sweet treat.

Also great to put out in a pretty bowl when you’re entertaining for friends!

High in protein and good-for-you fats, which help your hair shine, keep your tastebuds satiated,
and give you energy pre-workout.

Honey Roasted Almonds with Coconut
Ingredients:
– 1 cup raw almonds
– 1/2 tsp raw honey
– 1/2 tsp shredded coconut (unsweetened)
– sprinkle sea salt
– 1/4 tsp coconut oil

Directions:
1. in bowl, mix all ingredients until almonds are evenly coated
2. spread mixture evenly onto parchment paper-lined baking sheet or tin foil
3. broil on high for approx 5 minutes until almonds are crispy

Voila!

Eat as a snack or top onto yogurt or ice-cream for a sweet treat.

ENjoy!

Be scrumptious. Be delightful. Be well.

xo
be well,
arielle

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8 Tips to Look and Feel Amazing for Summer

by Arielle J on March 28, 2014

Spring Body Tips by Arielle Fierman Be Well with Arielle in Montrends

 

Wow- did you know that approximately 91% of women are unhappy with their bodies?

With summer right around the corner – it’s time to turn that around!

Here are my 8 simple tips for Spring Cleaning your body and mind featured in Momtrends.com today!

Let’s clear out our heads and bodies so we feel fabulous about ourselves!

be energerized. be happy. be well.

xo

be well,
arielle

 

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Crispy Baked Green Bean Fries

by Arielle J on March 26, 2014

arielle fierman of be well with arielle healthy snack

Spotted a dairy version of this recipe on Pinterest
and was inspired to healthify it and make it for dinner last night!

That recipe called for parmesan cheese so to healthify
my recipe, I used almond flour, which
is dairy-free (wont upset your stomach) and
loaded with good-for-you fat, protein and fiber.

I also added some good-for-you oil, which also helps to make the almond flour stick
and the beans to get more crispy.

Feel free to omit the almond flour- oil + sea salt is enough to make them taste great!

Crispy Baked Green Bean Fries
Ingredients:
Bag of whole green beans (or about 4 cups fresh)
1/3 tsp olive oil or coconut oil
1/4 tsp sea salt
1/4 cup ground almond flour (optional)
1/8 tsp pepper (optional)
1/2 tsp garlic powder (optional)

Directions: 
1. Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper, and coat with a little olive or coconut oil so beans dont stick.
2. Wash beans, snip off the ends and pat dry.
3. Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!). Sprinkle oil and salt (and almond flour + seasonings if you’re using) evenly over green beans.
4. Place green beans in the pre-heated oven and bake for approx 20 minutes. Broil them for an extra approx 5 minutes before pulling them out of the oven so they get nice and crispy.
Voila!

Enjoy!

be crispy. be delicious. be well.

be well,
arielle

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Swiss Chard Fish Tacos

by Arielle J on March 25, 2014

rainbow chard fish tacos by arielle fierman from  be well with arielle

Last week when I was in LA, my friend Jodi (and her boyfriend, Andrew)
graciously offered their kitchen and beautiful apartment for a Be Well with Arielle dinner party.

My sister, Dr. Jen Trachtenberg – Celebrity Pediatrician, and my LA
friends – Jayme, her husband, Jodi, Andrew and my friend, Elana who owns Popgram (an LA-based popcorn company) and her 6 week baby, Easton came!

When Jodi and I saw these bright and gorgeous Magenta swiss chard at the farmers
market, we intended make a colorful salad with them, but when we brought them home, we decided
that they were just too pretty to cut up. So we just washed them, placed them on a platter and passed them out for
people to make their own fish tacos!

All you need to do is cook the fish, serve the chard on a platter
and your guests can make their own wraps!

Swiss Chard Fish Tacos
Ingredients:
1 head swiss chard (at least 8 large leaves)
11 pieces thin white fish (tilapia, sole, flounder) (1-2 pieces per person)
2 tbs olive oil
1 white onion
1 tsp sea salt
1 lemon
1 cup cilantro, chopped

*Serves approx 8

Directions:
1. sautee onions in pan with olive oil
2. add fish and cook on each side for approx 5 minutes until done
3. squeeze some lemon and add sea salt
4. sprinkle on some cilantro
5. serve the fish on top of the chard or separate for your guests to DIY!
Voila!
enjoy!

be easy. be sophisticated. be well.

be well,
arielle

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Spring cleanse tips by arielle fierman in glamour.com

 

PSYCHED!

In honor of the first day of Spring, my spring cleanse article is featured in Glamour today!

Check out it out: 8 Ways to Spring-Clean Your Body (and Your Brain!)

Read the article here.

Happy (and Healthy) Spring!

Be happy. Be cleansed. Be well.

xo
be well,
arielle

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Arielle on Dr.Oz!

by Arielle J on March 17, 2014

 

Arielle Fierman on Dr.oZ making chocolate chip chia cupcakes

I was on Dr. Oz! Watch the clip featured on television here (1:38-2:11)

I definitely recommend making the recipe yourself – it’s delish and now I can even say Dr.Oz approves too! Here is the full recipe featured on Droz.com.

Enjoy!

be well,

arielle

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Chocolate Chip Chia Cupcakes on Dr. Oz

by Arielle J on March 14, 2014

chocolate chip chia cupcakes made by arielle fierman from bewellwitharielle.com on dr.oz

Tune in today on FOX at 4pm to see me chat with Dr. Oz about swapping oil for chia seeds!

Here is the full recipe featured on Droz.com today!

See below for picts from behind the scenes:

arielle fierman on dr.oz chatting about chocolate chip chia cupcakes Screen Shot 2014-03-14 at 12.49.49 PM

Healthy enough to eat for breakfast and so delicious you’ll want to eat them for dessert too! Enjoy!

Be healthy. Be delicious. Be Well.

xo

be well,

arielle

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brussels with bacon bits

I whipped up a simple “Healthified American Dinner” on Monday night
for me and my husband and it was quite the meal.

His fave was this:

Roasted Brussels Sprouts with Crispy {Turkey} Bacon Bits
Ingredients:

– brussels sprouts (1 handful per person)
– garlic (2 cloves per person)
organic turkey bacon (1 piece per person)
– oil (olive oil or grapeseed oil)
sea salt (1/4 tsp per person)

Directions:
1. Wash brussels sprouts, pat dry and slice off the bottom stem that sort of sticks out
2. Place in a baking dish (I like to rim it with parchment paper so it doesnt stick)
2. Drizzle with oil and sea salt and add some sliced garlic
3. Dice up bacon and add on top of brussels
4. Bake for approx 20 minute until cooked through and a tad soft
5. Broil on high for 2 minutes to make the turkey bacon bits crispy and to brown the tops of the brussels for crispiness.
Voila!

If you’re a vegetarian, omit the turkey bacon and add some chipotle for a bacon-y flavor!

This dish goes great with these dishes:
Salad- Chopped Swiss Chard with Avocado, Roasted Red Peppers and Pumpkin Seeds
Entree- Dijon Salmon
Side- Crispy Potato Chips

be intrigued. be impressed. be well.

be well,
arielle

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Vegan Caesar Salad {Video}

by Arielle J on March 7, 2014

vegan caesar salad

My friend, Cassandra came over to my apartment last week and I taught her how to make this Vegan Caesar Salad (her fave) and she taught me how to make Chocolate Caramel Truffles (my fave)! See below for recipe.

(If she looks familiar, it’s because she was on ABC The Taste this season!)

Watch us make it here:

Vegan Caesar Salad
Ingredients:
1 tbs tahini
2 tbs olive oil
1 lemon
1/2 tsp sea salt
1/2 tsp pepper
1 clove garlic, minced
5 drops of oil of oregano or 1/4 tsp dried oregano (optional)
1 tbs apple cider vinegar(optional)
Lettuce of choice (I love lacinato/dinosaur kale)

Ingredients:
Whisk all ingredients together and add on top of lettuce.

To learn more about Cassandra, go to Gosweetandskinny.com and check out her Healthy Chocolate Caramel Truffles.

Craving more recipes with caesar? Here’s a Kale with Creamy Avocado Caesar Dressing for ya.

Enjoy!

be delish. be cool. be well.

xoxo

be well,

arielle

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colorful salad

The more colorful your salad, the more phytonutrients you put into your body (the stuff that makes your skin glow!) AND the prettier your meal.

I add avocado to almost all of my salads so I was looking for something to add a little umph (flavor and color )and spotted these beauties at the supermarket: Organic Roasted Red Peppers! I always see restaurants using them in paninis, antipasto and salads and I’ve just never thought about buying them until this week. Bright, sweet and a soft, velvety texture. So excited about this new salad addition!

This Salad is packed with amazing benefits:
swiss chard: packed with fiber, protein & iron, cleanses your blood, stregthens your immune system
avocado: good fats, heart healthy and good for hyrating and glowing skin
roasted red peppers: super high in vitamin c
pumpkin seeds: high in potassium, heart healthy, crunchy
sea salt: high in minerals, wont make you bloated

Chopped Swiss Chard Salad with Avocado, Roasted Red Peppers and Pumpkin Seeds
Ingredients:
– Swiss Chard, chopped
– Avocado, chopped
Organic Roasted Red Peppers, chopped
Pumpkin Seeds


Directions:

1. Mix all ingredients together
2. Add a delicious salad dressing (I love this lemon vinaigrette- lemon, flax oil + sea salt)
Voila!

Be well,
Arielle

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Chocolate Chip Oatmeal

by Arielle J on March 6, 2014

chocolate chip oatmeal breakfast

 

This is one my go-to breakfasts in my repetoire,
especially during the winter.

It’s creamy, crunchy and warming, filling, energizing AND delicious!

And who doesn’t love eating chocolate in the morning?! P.S this type of chocolate is derived straight from the cacao bean (no sugar added)- just the goodness from the bean.

Benefits:
Oats- high in fiber, heart healthy, filling, stabilizes blood sugar (so you’re not starving for lunch)
Almond Milk- creamy, tad bit of protein
Cacao Nibs- high in antioxidants, energizing and crunchy.

What you need:
1/2 cup Organic Rolled Oats
1 cup Almond Milk (Unsweetened)
1 tbs cacao nibs
vanilla extract (Optional)
Cinnamon (optional)
Almonds (optional)

Directions:
1. Bring almond milk to a boil. Stir in oats. Cook for about 5 minutes over medium heat or until thickened.
2. Pour into bowl and top with cacao nibs. Voila!

The cacao nibs add energy and crunch, the oats give you a dose of fiber and the cinnamon helps spice it up and made it taste a tad sweet.

P.S. If you want to make it sweeter, add some vanilla extract, maple syrup, raw honey or coconut palm sugar and feel free to top with any nuts for a dose of protein and good-for-your skin fat.

Craving more oatmeal recipes? Check out this Pumpkin Spice Oatmeal.

Enjoy!

Be crunchy. Be caring. Be well.

xo
be well,
arielle

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Dijon-Glazed Salmon

by Arielle J on March 5, 2014

dijon salmon2

 

Can’t believe I’ve never posted this recipe – def one of my go-tos for dinner!
All you need is fish and mustard: SO easy, filling and yummy.

No excuse to order in tonight. You’re not going to believe how easy…

Dijon-Glazed Salmon
Ingredients:
1. Salmon (fist-size portion per person)
2. Dijon Mustard (1 tbsp per piece)

Directions:
1. Preheat oven to 350 degrees
2. Spread dijon on top of salmon (skin side facing down)
3. Bake for approx 15-20 minutes until cooked
Voila! Told it was easy!

P.S. Feeling like more fish? Here are 9 more recipes all in one post.

be simple. be satiated. be well.

xo
be well,
arielle

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Crispy Baked Potato Chips

by Arielle J on March 4, 2014

  • potato chips

Who doesn’t love potato chips?

And who wouldn’t love them home-made, non-fried AND straight from the oven?

Made them for dinner last night and they added a pop of color and crunch to the dinner table (check out picts from dinner at @bewellwitharielle on instagram.)

Crispy Potato Chips
What You Need:
– 10 multicolored mini potatoes (red, white and purple/blue) or 2 medium potatoes (sweet or white)
– 1 tbs oil (olive, coconut oil or grapeseed oil)
– 1/2 tsp sea salt

*Serves approx 3

Directions:
1. Preheat oven to 350 F and poisition oven rack in center of oven
2. Using a sharp knife (or a mandolin slicer if you’re feeling ambitious), slice the potato into thin slices (approx 1/8 inch thick)
3. Place potatoes into bowl and drizzle oil and sea salt. Toss well until well coated.
4. Arrange potato slices in a single layer (without overlapping) on parchment-lined baking sheets (tin foil makes them sticky).
5. Bake for approx 15 minutes (checking every so often to make sure they’re not burning).
6. Using tongs or a flat spatula, carefully turn the slices over and continue to bake approx another 15 min (or until crispy and brown). (Make sure to check every 2 or so minutes to make sure they aren’t burning).
7. Take out of oven, let cool and voila!
P.S. Add more sea salt if you want them saltier.

Super crunchy, salty and delish: perfect for a simple dinner at home, your next dinner party (and your kids lunchbox).

Enjoy!

P.S. Craving more deliciousness? Try these Sweet Potato Chips or yummy Sweet Potato Fries w/ Sweet Chipotle Maple “Mayo”!

be crispy. be crunchy. be well.

xo

be well,
arielle

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