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

Pumpkin Spice Oatmeal

by Arielle J on January 1, 2014

Happy + Healthy NEW Year!

Get back on track with this super delicious and easy breakfast- loaded with fiber and protein and very satiating.

Pumpkin Spice Oatmeal
Ingredients:
– 1 cup oatmeal
– 1 cup coconut milk (you can also use almond, hemp or rice milk)
– 1 tsp pure vanilla extract
– 1/4 tsp Pumpkin Spice
– (optional) top with a few walnuts, ground flax seed, chia seeds for extra dose of protein and brain energy

1. Boil water or milk
2. Stir in oats
3. Cook for about 5 minutes over medium heat (stirring occasionally)
Voila!

be delightful. be spicy. be well.

xo
be well,
arielle

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Cauliflower “Fried Rice”

by Arielle J on December 27, 2013

If you know me well, you know that one of my fave dishes is this “Unfried “Rice” Quinoa”.
I saw a version of this being made on my friend, Nitika’s “Naturally Beautiful”
show on Veria Living TV so decided to whip it up myself.

P.S. I rarely eat cauliflower, so my husband thought it was rice-
he had no idea it was made of a vegetable!

Great dish to eat post holidays,
especially if you’re feeling like you overindulged too much on
meat and cookies and great for the springtime as well!

Cauliflower “Fried Rice”
Ingredients:
1 head cauliflower, chopped in food processor or blender
1 white onion, chopped
1 cup frozen peas (or frozen spinach, chopped kale or collard greens)
1 cup carrots, sliced
2 eggs, scrambled
1 tbsp sesame oil, grapeseed oil (or olive oil)
1 tbsp tamari(gluten-free soy sauce)
1 tbsp toasted sesame seeds
optional- 2-3 garlic cloves, sliced or minced
optional- 2 scallion stalks, chopped
Directions
1. wash cauliflower and break from stems
2. place in food processor or blender until finely chopped
3. in pan, sautee onions, garlic, carrots with sesame oil for 2-3 minutes until carrots are soft
4. in separate pan, scramble eggs with some sesame oil
5. add peas and cauliflower to onion, garlic, carrot mixture and then add tamari
6. add scrambled eggs into cauliflower mixture
7. sprinkle some sesame seeds and scallions on top
8. eat hot with chopsticks!
voila!

Serves approx 3-4

Hope you enjoy as much as me!

P.S Here is a recipe for Un-fried “Rice” Quinoa!

be tasty. be healthy. be well.

xo
be well,
arielle

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Egg Drop Miso Soup

by Arielle J on December 23, 2013

It has certainly warmed up in NY recently (60 degrees?!),
but no matter how hot it is outside, this is a staple dish in my kitchen.
Super easy to make, high in protein and SO tasty.
Just like your fave chinese soup (egg drop) + fave japanese soup (miso) –
but healthified!

Egg Drop Miso Soup
Ingredients:
– 4 cups water
– 2 eggs
– 6 tbsp sweet white miso
– (optional) 2 tbsp wakame (or arame) seaweed
– (optional) toasted sesame seeds
*Serves 2-3

1. Bring water to a boil.
2. In a separate bowl, take approx 1/4 cup of the hot water from the pot and mix with miso paste until the miso dissolves.
3. While the miso is dissolving in separate bowl, crack eggs into the pot of boiling water and stir slowly so it breaks up into egg drop pieces.
8. Once miso dissolves in the separate bowl, add the miso water to the big pot of water with eggs and stir.
9. Simmer until ready to eat and sprinkle some sesame seeds on top.
Voila!

Be loved. Be warm. Be Well.

xo
be well,
arielle

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Creamy Green Smoothie

by Arielle J on December 20, 2013

I love this smoothie.

It’s the more simple version of this recipe.

It’s so creamy and yummy – great to have on
a cold winter morning when you’re not in the mood
to have summery berries.

Green Berry Smoothie”
What You Need:
– 1 cup almond milk (or water)
– 1 cup Coconut Water (or water)
– 1 tbsp almond butter or handful of almonds (or nut of choice)
– 1 banana or apple (to sweeten)
– 1/2 avocado
– 1 handful kale or frozen spinach (optional to healthify)
– 1 handful ice
– optional- 1 tbs maca powder (for energy)
– optional- 1 tbs flax oil or ground flax seeds (for hair, skin, nails and fiber)

Blend up all ingredients and enjoy!

*depending on how thick you like it, add more/less almond milk/coconut water.

Enjoy!

xo
be well,
arielle

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Sizzling “Steak”: Mushrooms with Leeks and Scallions

by Arielle J on December 19, 2013

When I’m craving the meat, and not in the mood
to have an actual piece of meat, I opt for shrooms.

In this recipe I used portobello mushrooms,
but feel free to use any mushrooms- most have a
chewy, thick consistency – similar to meat!

Sizzling “Steak” Mushrooms with Leeks and Scallions
Ingredients:
2 portobello mushrooms
1/2 bunch scallions, sliced (or onions)
1/2 bunch leeks, sliced (or onions)
1 tbsp olive oil, sesame oil or grapseed oil

*serves 2

1. slice mushrooms approx 1/2 inch thick
2. place oil in pan and sautee scallions and leeks
3. add mushroom slices until soft
Voila!

be full. be fufilled. be well.

xo
be well,
arielle

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Apricot Cashew-Glazed Cod

by Arielle J on December 18, 2013

I’m hosting a few dinner parties in the next few weeks and this
dish will definitely be making it into the rotation!
Super easy and quite delicious.

Apricot Cashew-Glazed Cod
Ingredients:
Cod or another wild fish
1 tsp apricot jam (per piece)
3-4 Raw Cashews (per piece)
1/2 tsp Coconut Oil (per piece)

1. Lightly coat a parchment paper lined baking sheet (or tin foil) with 1 tsp coconut oil
2. Gently place fish on parchment paper
3. Spread coconut oil onto each fish
4. Spread apricot jam on each fish
5. Broil on high for approx 10-12 minutes
6. Take out of oven and sprinkle cashews on top
7. Cook for another 5-10 minutes until cashews are crispy and fish is well cooked through (check oven occasionally, as cashews may burn)
Voila!

Be sweet. Be delicious. Be Well.

xox
be well,
arielle

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Thank You

by Arielle J on December 17, 2013

One of the best things about being a jewellry designer
is that you can actually see how it helps and inspires people.

I especially love when my instagram followers post their creative
and colorful photos wearing their iloveme jewels! Thank YOU for being incredble fans and supporters.

You can follow me on instagram here and see photos of the iloveme fans at #ilovemering.

And P.S…

in case you missed the memo, I’m spreading the love and offering $50 off any iloveme ring, iloveme necklace, iloveme earrings (plus, free shipping) TODAY!

Special Code:“ilovetheholidays”
(*enter at the end, end, end of checkout)

$50 off plus free shipping- expires TONIGHT (12/17/13 at 11pm). Order here now!

You can view all of the jewellry designs here.

LOVE!

be grateful. be fabulous. be well.

be well,
arielle

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“iloveme” Holiday Sale – ends Tuesday (tomorrow) + free shipping!

by Arielle J on December 16, 2013

Happy almost NEW year!

I’m spreading the love and offering $50 off any iloveme ring, iloveme necklace, iloveme earrings today and tomorrow only (plus, free shipping).

If you celebrate christmas, order now to ensure it arrives in time to get under the tree!

Special Code: “ilovetheholidays”
(*enter at the end, end, end of checkout)

$50 off plus free shipping- expires TOMORROW, 12/17/13 so order now!

You can view all of the jewellry designs here and check out #ilovemering fans wearing them on instagram here!

Remember: “love yourself enough to live a healthy lifestyle” and always love and take care of YOU, first. #ilovemering

be you. be awesome. be well.

be well,
arielle

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Winter Cleanse and Detox with Be Well with Arielle

by Arielle J on December 16, 2013

{The following cleanse has ended but join me for my Winter E-Cleanse}

Can you believe that it’s almost 2014?!

Rather than talk about your new years resolution of “getting healthier,” kickstart your year with a cleanse and detox.

I created an awesome 5-day Winter cleanse to help you fall in love with your body.

Here’s what you can expect:
1. Be Well with Arielle’s signature nutrition tips on feeling and looking your best
2. one-on-one attention from Certified Health Coach and Healthy Living Expert, Arielle Fierman
3. more energy
4. better sleep
5. flatter stomach
6. clearer skin
7. boosted immune system
8. cleaner closets
9. positive mindset
10. kitchen stocked with new, healthy brands
11. fridge filled with new, colorful foods
12. tips for ordering in and eating out at restaurants
13. tips that will help you for the rest of your life

Detoxify Your Body
Learn what foods and juices are best to eat during the winter. Warm your body, satiate your tastebuds AND cleanse your body.

*This is NOT a juice cleanse or diet. You will be eating breakfast, lunch, snacks and dinner. I love food, don’t you?! I also believe that your body needs to be insulated from the inside-out, especially in the winter.

Cleanse your Mind
Learn self-love tips to feel happier in your body and get inspired to live a healthier life.

Clean Your Home and Work Space
Learn what toxic products to toss and which brands to stock. Healthify your home and work space so you can live a healthier life all around.

How does it work?
Every morning (from Jan 13 – Jan 17th), you’ll get an email with a daily:
1. breakfast, lunch, dinner and green juice recipe
2. nutrition tip
3. self-care tip
4. home organizing tip
When:
Monday, January 13, 2014 – Friday, January 17, 2014
Register by January 10th at 5pm EST
*Also, before the week starts, you’ll be invited to attend a LIVE teleconference call
with Arielle to get one-on-one attention.
Cost:
$85 ($60 if you sign up before Jan 2)

Sign Up Now:

{Sign up has closed but join me for my Winter E-Cleanse now}

So what are you waiting for? Jumpstart your health and join me for lasting lifestyle changes that your body will love you back for doing!

Questions?
Email me at info@bewellwitharielle.com
I look forward to cleansing your mind, body and closets with you!

Be healthy. Be happy. Be Well

xo
Be Well,
Arielle

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Coconut Green Curry Fish

by Arielle J on December 15, 2013

This recipe is high in protein, really creamy and super tasty.

Not made with dairy, gluten or sugar.

It’s really easy to make and best of all, you only need 5 ingredients!

Coconut Green Curry Fish

Ingredients:

fish of choice (wild flounder, cod, salmon)
1 tsbp green curry paste per piece
1/4 tsp coconut oil per piece
1/4 cup coconut milk per piece
pinch of sea salt per piece
(optional) scallions, leeks, onions

1. spread thin layer of coconut oil onto parchment-paper lined baking sheet (or tin foil) so fish doesn’t stick
2. add fish to pan, top each piece with a little sea salt and broil on high for approx 7-10 minutes until brown on top,
flip and broil for another 7-10 minutes
3. meanwhile, heat up coconut milk and green curry in a pan
4. when fish is ready, pour coconut milk green curry on top
5. sprinkle some scallions on top (or whatever cooked veggies you want)
and voila!

be healthy. be simple. be well.

be well,
arielle

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Creamy “Bacon” Sweet Potato Soup

by Arielle J on December 13, 2013

In NY, it is freeeezing!
And it doesn’t help that I’m usually cold!

So, to help insulate my body from the inside-out,
I’ve been warming up with this simple, nutritious, hearty and filling soup.

Warm up your body from the inside-out:
– eat seasonal foods (hearty sweet potatoes)
– eat foods high in good fat (coconut milk)
– eat warming spices (chipotle)

It’s a healthier take on the potato skins with sour creams and chives.
Enjoy!

“Bacon” Sweet Potato Soup
Ingredients:
4 medium sweet potatoes, sliced
2 cups water
olive oil
1/2 can coconut milk
1 tsp sea salt
(optional) 1/2 tsp chipotle
(optional) 2 scallions, sliced

1. Slice sweet potatoes and place on parchment paper (or tin foil) lined pan with olive oil and sea salt.
2. Broil on high for approx 7-10 minutes until cooked, then flip and cook for another 7-10 minutes
3. While sweet potatoes are cooking, in a pot, simmer coconut milk, water, onion and sea salt
4. When sweet potatoes are done, add coconut milk mixture and sweet potatoes to blender and blend it up until smooth! If you want it thinner, add some water.
5. If you want it with a bacon-y flavor, add some chipotle and scallions on top!
Voila!

Craving more healthy, whole foods “bacon” flavored dishes? Here are Sweet Potato Fries with Sweet Chipotle Maple “Bacon” Dipping Sauce.

P.S. Free shipping on all #ilovemering iloveme jeWELLry until Monday! A gentle reminder to love yourself and take care of yourself. Order now to ensure it arrives in time to get under the tree!

Be sweet. Be satisfied. Be Well.

xoxo
be well,
arielle

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Healthy Girl Scout Thin Mint Cookies

by Arielle J on December 10, 2013

I don’t know about you, but when those girls knocked on my
door selling their cookies, it was very hard to say no.

1- they’re mini entrepeneurs. you HAVE to support them!

2- those thin mint cookies were just too hard to pass up!

….until I found out what was in them!

Tonight, I was craving them, so I healthified the recipe on the back of my coconut flour
and used some leftover chocolates and voila!

…a PERFECT, super heathified version
to my childhood favorite Girl Scout
Thin Mint Cookies.

ENJOY!

Healthy Girl Scout Thin Mint Cookies
What You Need:
3/4 cup + 2 Tbsp Almond Meal/Flour
1/4 cup Coconut Flour
8 Tbsp coconut oil
1/2 cup coconut palm sugar
1 1/2 tsp vanilla
or 2 big bars or 8 mini dark chocolate mint bars
1 whole egg
(optional)mint extract

Preheat oven to 375 degrees
Mix the coconut oil and sugar until blended
Beat in egg and vanilla
Mix the coconut and almond flours in separate bowl
Add the coconut oil, sugar, vanilla, egg mixture until smooth and well blended
Drop dough by the teasponful onto a pre-greased (with coconut oil) cookie sheet (They should be approx 2 inches apart)
Bake about 10-12 min or until brown on edges.
Remove from oven and lightly pat down each cookie down to make them flatter (you can use the back of a spoon)
Place in freezer for a few minutes to cool
Meanwhile, heat up chocolate on low in a saucepan, stirring until melted so it doesn’t burn
Take cookies out of oven and place approx 1 dollop of melted chocolate onto the top of each cookie. Use a spoon or pastry brush to spread down the sides.
Place back in fridge for approx 5 minutes until chocolate hardens and voila – ready to eat!

*If you want to make the cookie perfect (just like the Girl Scout cookies (chocolate on top and bottom)), after you take the cookies out of freezer with melted chocolate on them, flip the cookies, add more chocolate to the bottom and place back into fridge so all sides are coated.

*For best results- serve cold – leave in fridge overnight- crunchy and so yummy!

Enjoy!

be girly. be creative. be well.

xo
be well,
arielle

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3 On-the-Go Healthy Breakfast Options

by Arielle J on December 6, 2013

Do you eat the same ole yogurt with granola every morning? I used to eat the same things until I went to nutrition school and learned about cravings. When we take a moment to realize what our body is craving, it’s usually for a reason. Craving something sweet? You may be thirsty for hydration (chug some water) and/or you may thirst sweetness in your life (call a friend and meet up for a hug!!)

So, in the morning when you wake up, see how your body is feeling and what is craving…

Here are a few options when you’re running out the door and need to whip up something fast..and are craving something sweet or salty/savory.

I chose Brown rice cake as my main ingredient, as its the perfect breakfast food to nosh on, crunchy and easy to hold when you’re running to the subway!

Option 1: Sweet: Brown rice cake + Coconut Oil + sliced almonds + raw honey
Option 2: Salty/Savory: Brown rice cake + avocado + flax oil + sea salt
Option 3: Sweet: Brown rice cake +almond butter + dates + chia

Looking for more breakfast inspiration? Here is my favorite smoothie.

be delicious. be sweet. be well.
xo
be well,
arielle

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Rose Gold iloveme rings- Back in Stock!

by Arielle J on December 6, 2013

Rose Gold iloveme rings were sold out
and now they’re back in stock!

Order soon before they sell out again +
get free shipping!

You can order them here.

Happy + Healthy (almost) Holidays and New Year!

xo
be well,
arielle

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Avocado “Toast”

by Arielle J on December 5, 2013

This is a even more healthified (and simpler) version of
the popular “Avocado Toast” – usually made with Sprouted Grain Bread

So simple it doesn’t even require toasting!

Avocado “Toast”
What You Need:
– brown rice cakes
– avocado (1/2 per rice cake)
– flax oil (or olive oil)
– sea salt
– hemp seeds (optional)
– toasted sesame seeds (optional)

Directions:
1. slice avocado in half and scoop out avocado
2. spread onto brown rice cake
3. sprinkle sea salt, hemp seeds and sesame seeds on top
Voila! Enjoy!

Benefits:
– great for your heart, hair and glowing skin (high in good quality fats and omega3)
– super creamy, satiating and filling
– eat for breakfast, snack, lunch or even, dinner!
– gluten-free (for those with stomach upset)

Enjoy!

be simple. be divine. be well.

xo
be well,
arielle

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Mini Clementine Pumpkin Snacks!

by Arielle J on December 4, 2013

In honor of my nephews 3rd birthday,
my sis and I made these Mini Clementine Pumpkin Snacks!

Mini Clementine Pumpkin Snacks
What You Need:
– clementines
– celery sticks

1. Peel clementines
2. Cut up celery into sticks (approx 2 inches hige and approx 1 cm wide)
3. Stick one celery stick into top of clementine
4. Place them all into a non stick container like this from Chinet or on a parchement or tin-foil lined baking sheet.

Look how much Evan liked them!

For another fun, sweet treat, we made Chocolate-Banana Ghost Lollipops (also a hit)!

be fun. be healthy. be inspiring.

xo
be well,
auntie arielle!

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Chocolate-Banana Ghost Lollipops

by Arielle J on December 3, 2013

Throwback Tuesday post!

In celebration of my nephew’s 3rd birthday
(which happens to fall near halloween), my sister
and decided to bring in creative healthy treats to school (obviously),
instead of cookies or cupcakes.

We believe that celebrations can be as sweet and fun with healthier alternatives.
Also, ingraining healthy options into a kids life earlier on,
the smarter and healthier the kid will be!

We brought these Chocolate-Banana Ghost Lollipops into class already made
but it’s a super easy (and fun) project to do with the kids.

(We also brought in “Clementine Pumpkin Snacks” – which will be posted later
this week.)

Have fun. Be cute. Be healthy! Enjoy!

Chocolate-Banana Ghost Snacks
What You Need:
– bananas
– dark chocolate chips
– popsicle sticks

1. Peel bananas
2. Place 1 popsicle stick in the bottom of each banana
4. Place onto a parchment paper or tin foil-lined pan or in a container like this
3. Place 2 chocolate chips on top
4. Voila!

Evan and his friends loved them and the teachers were happy too!

Be fun. Be cute. Be healthy!

xoxo
Be well,
Auntie Arielle

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Healthified Dark Chocolate Twix Bars

by Arielle J on December 2, 2013

In honor of my best friend, Joanna, getting engaged,
I made one of her favorite treats (and obviously)
healthified them!

Another #healthybride to join the club – wahoo!!

Healthified Dark Chocolate Twix Bars
Ingredients:
For the cookies:
1/2 cup raw cashew butter
1 tbsp raw honey
1 tbsp coconut flour
pinch of sea salt

For the caramel filling:
3/4 cup soft Medjool dates (about 9 dates)
2 tbsp raw cashew butter
pinch of sea salt
1/4 cup water

For the chocolate coating:
3/4 cup dark chocolate chips
1 tsp coconut oil

1. Combine the cashew butter, honey, coconut flour and salt in a bowl, and mix well until a thick batter is formed.
2. Transfer the batter to a baking sheet lined with parchment paper, and use your hands to form a rectangular shape about 1/2-inch thick. Place the pan in the freezer to set while you prepare the caramel filling.
3. In a high-speed blender, combine the dates, cashew butter, salt and water. Blend until well combined. (You may need to stop and scrape down the blender a couple of times, to make sure everything is blended evenly.)
4. Remove the cookie layer from the freezer, and top with the caramel filling.
*Note: You may not need all of the caramel filling, so feel free to reserve any leftovers as a dip for fresh apple slices.
5. Place the caramel topped cookie layer back in the freezer to firm up for at least 20 minutes.
6. To prepare the chocolate coating, combine the dark chocolate chips and coconut oil in pot on low heat and mix until melted.
7. Remove the caramel topped cookie from the freezer, and use a large knife to cut the cookie layer into 10 thin bars.
8. Use a spoon or spatula to spread the melted chocolate over the top, sides and bottoms of each bar, then return the chocolate coated bars to the parchment lined pan to set. Once all of the bars have been coated, place the pan back in the freezer for at least 20 minutes before serving.
9. Voila! Enjoy!!

Thank you, Detoxinista for creating this beyond delish recipe!! Can’t wait to make it again!

be satiated. be happy. be well.

xo
be well,
arielle

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Love, Kale and Wedding Bells

by Arielle J on November 21, 2013

….has arrived!

I will be busy walking down the aisle and drinking smoothies in Costa Rica this weekend/next week!

Will be back on 12/2/13 with more healthy recipes, cooking tips and inspiration.

Love, kale and wedding bells!
xo
Be Well,
Arielle

P.S. Follow me on instagram (@bewellwitharielle) for a behind-the-scenes look at my wedding and honeymoon!

P.S If you have placed an order for iloveme jeWELLry (after 11/21/13), it will be shipped week of 12/1/13 and I will be in touch with you then. If this is a media inquiry please email Jessie Blackhall at jblackhall@cesdtalent.com.

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Creamy Coconut Almond Quinoa

by Arielle J on November 7, 2013

Perfect breakfast to warm you
up during the Fall and Winter!

Packed with protein and fiber –
and will satiate you all morning.

What You Need:
– 1 box quinoa
– 1 cup coconut milk
– A few raw almonds
– 1 tsp shredded coconut
– 1 tsp raw (local) honey (optional)
– cinnamon (optional)

1. Make quinoa according to box (boil 1 cup quinoa and 2 cups water then simmer for 10-15 minutes)
2. Add coconut milk
3. Place in bowl and add honey, coconut, almonds and cinnamon!

*Serves approx 3. Store the rest in mason jar with an airtight lid (i like these)
*Craving more breakfast ideas using quinoa? Check out this recipe for Cherry-Almond Quinoa.