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

Hazelnut Chia Pudding

by Arielle J on December 5, 2012

I led a nutrition lecture last night
for my neighbors and boy were they suspicious
of this “energizing pudding” I had made for them!

They were fans after their first bite, though.
SUCCESS!!

Here’s a picture from the lecture:

Chia Seeds aka “nutrition sprinkles”!
– high in fiber
– high in antioxidants
– high in omega 3s
– loaded with vitamins and minerals
– highly energizing (great for pre-workout or the AM)
– one of the most powerful superfoods
– add to oatmeal, toast w/almond butter, smoothies, salads, soups, baked goods
– shake it up in some water = a great sports drink!
– pretty tasteless
– eat raw

This Hazelnut Chia Seed Pudding makes:
the PERFECT breakfast
the PERFECT pre-workout snack
the PERFECT dessert.

It’s SUPER healthy, not to mention,
it also tastes GREAT, is super filling
and SO easy to make.

You really wont believe how easy…
make it at night, shake it up
and viola – breakfast is ready
right when you wake up!

Chia Seed Pudding
WHAT YOU NEED:
2 ½ cups hazelnut milk (or unsweetened almond, hemp, coconut milk)
2-3 Tbs raw agave (or maple syrup, raw honey, liquid stevia or coconut palm sugar)
½ cup chia seeds

DIRECTIONS:
1. Combine all ingredients together

2. Shake it all up!

2. Chill for about 2-4 hours until tapioca-like pudding consistency.

* makes approx 4 servings
* refrigerate up to 3 days
* serve with some sliced almonds, pistachios, etc
* top with some berries or bananas and cinnamon
* add some raw cocoa to make it chocolaty!

be sweet. be creative. be well.

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Chocolate Chip Chia Muffins

by Arielle J on December 4, 2012

Woke up super early on Saturday
and couldn’t think of anything I
would rather do, than bake.

So, I headed in the kitchen, used what
I had in my pantry and baked some muffins for breakfast!

Boy were they good (and SUPER easy to make)!
My boyfriend ate two in one sitting, got two thumbs
up from my mom + dad, and my nephew
gobbled one up with some almond butter spread on top.

Here’s a pict of my nephew eating Auntie’s muffin
and (drinking almond milk w/chia seeds to wash it down):

WHAT YOU NEED:
– 6 Tbs coconut oil
– 1/2 cup cocoa powder
– 1/2 cup canned coconut milk (full-fat)
– 6 eggs
– 2/3 cup coconut palm sugar
– 1/2 tsp raw agave (or maple syrup, raw honey, liquid stevia)
– 1/2 tsp sea salt
– 1 tbs chia seeds (for energy + fiber, omega 3, antioxidants, protein)
– 1/2 tsp vanilla extract
– 1/2 cup coconut flour
– 1/2 tsp baking powder
– 2 tbsp dark chocolate chips

DIRECTIONS:
1. In a small saucepan over low heat, blend together coconut oil and cocoa powder until liquified (about 1 min).

2. Once mixed well, remove from heat, let cool and add in chia seeds.

3. In a separate bowl, mix together coconut milk, coconut palm sugar, sea salt, and vanilla.
4. Then, add in cocoa mixture.

5. Then, mix in egg, coconut flour and baking powder. (Whisk well to make sure there are no big lumps)

6. Add chocolate chips.

7. Pour batter into muffin cups.

*optional: add a little coconut oil + coconut palm sugar to the top of the muffins to add some crunch

8. Bake at 400 degrees for 16-18 mins.

9. Voila! Enjoy!

*yields approx 12 muffins
*recipe inspired from Real Food Tastes Good. Thank you, Diane- so yummy!

be tasty. be healthy. be well.

xoxo

be well,
arielle

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57 Healthy Holiday Gift Ideas for This Season

by Arielle J on December 3, 2012

Need a gift for…
The Chef
The Giver
The Beauty Enthusiast
The Health Coach
The Techie
The Yogi
The Bookworm
The Weekend Warrior
The Environmentalist
…in your life?

Check out this list of 57 Healthy Holiday Gift Ideas here!

The iloveme earrings made the list – yay!

be happy. be healthy. be well.

xoxo

be well,
arielle

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Recipe for Success + Happiness: learn from my Self-Love Guru!

by Arielle J on November 29, 2012

Gabrielle Bernstein is
one of the major, major reasons why and how
the i love me ring exists.

…it all came to full fruition
in a group meditation with
her a few years ago.

She taught me the importance
of self-love and gave me to the tools
to love myself so I could open my
heart to love others and create
a successful business for myself
and a happy life.

Here is Gabrielle wearing her
i love ME ring at her last book launch:

If you, too, want to learn from the
self-love guru herself,
now is your chance!

Ah! I can hardly wait!

Ommmmmmmmmmmmmmmm……..

Oh- and in the meantime, check out
her May Cause Miracles video
promoting her new book, May Cause Miracles (which
you’ll get in order to sign up for the course).
Notice the familiar* person spotted at :07 and 1:05 🙂

be unique. be fearless. be well.

xoxo

be well,
arielle

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Miso-Lemon Coconut Crusted Cod

by Arielle J on November 21, 2012

Made this for my dinner party
last weekend. Every single person
ate it, loved it and a few of the guys
even asked for thirds!

I call that SUCCESS!

Coconut Crusted Cod
WHAT YOU NEED:
– cod
– sweet white miso paste (1sp per person)
– lemon (1 tsp per person)
– shredded coconut (1 tbsp per person)
– raw honey (1 tsp per person)
– tamari 1/2 tsp per person

DIRECTIONS:
1. Spread miso paste, sprinkle some lemon and tamari on one side

2. Broil on high for about 10 minutes until fish starts to brown and cook through
3. Take out of oven, add coconut and honey and cook for approximately 15-20 minutes.
Keep your eyes on the oven to make sure the coconut doesn’t burn. You can always cover the fish
with tin foil to prevent it from burning.

4. Voila! Enjoy!

Be Salty. Be Savory. Be Well.

xoxo

be well,
arielle

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22 Healthy and Inspiring People to Follow on Instagram

by Arielle J on November 16, 2012

So honored!

I was named one of the top 22
Healthy and Inspiring People
to Follow on Instagram
by the awesome + amazing
Institute for Integrative Nutrition!

Check out the rest of
the list here.

Yay!

xoox

be well,
arielle

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Honey Nut Squash

by Arielle J on November 13, 2012

Spotted these cute little “honey nut”
squash at the farmers market this weekend
AND spotted this woman carrying
Honey Nut Cheerios at Whole Foods.

Hence, was inspired to create
honey nut squash with my honey nut
squash..using honey + nuts!

Buttnernut Squash
and almonds =
High in vitamin A + protein.
Great for your eyes, skin +
metabolism.

Honey Nut Squash
WHAT YOU NEED:
2 squash (butternut, acorn, etc) sliced in half or chopped into cubes
1 tsp coconut oil per squash
1/2 tsp raw honey per squash
1 tbsp sliced almonds (cashews, pecans, walnuts, pistachios, macadamia)
1/8 tsp sea salt
*Serves 4. all measurements depend on how large your squash is.

DIRECTIONS:
1. Slice open squash and discard any seeds

2. In separate bowl, mix up coconut oil, nuts, honey and sea salt

3. Spoon mixture into/onto your squash

4. Broil on high (covered) for about 20 min until soft.

5. Uncover and cook for a few minutes to brown the nuts.

Voila!

Enjoy! Perfect autumn side dish…and perfect
for the Thanksgiving table!

(And if you’re a member of a NY CSA, you’ll be
delighted because Buttnernut Squash was
most likely in your CSA batch this week!)

be sweet. be nutty. be well.

xoxo

be well,
arielle

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Ginger-Maple Squash

by Arielle J on November 8, 2012

Last week, I led a nutrition workshop for
my neighbors and this is one of the recipes
I recommended to “Fall back into health”!

Warming, satiating, so healthy and
so easy to make.

Squash- perfect veggie to warm you up during the Fall + ground you
Ginger- anti-bacterial to ward of colds, infections and the flu + warming + great for digestion
Sea Salt- minerals that your body needs
Cinnamon- great for your heart + stabilizing blood sugar + warming + supports normal bile flow.

Ginger-Maple Squash
WHAT YOU NEED:
1 squash (i used acorn)
2 tbsp coconut oil, olive oil or ghee (clarified butter)
1 tbsp maple syrup
¼ tsp cinnamon
¼ tsp sea salt
½ inch piece of Ginger (minced)

DIRECTIONS:
1. Cut squash in ½, discard seeds, cut into chunks

2. Sprinkle oil, maple syrup, cinnamon + ginger

4. Broil on high for about 10 min until brown and soft enough to cut.

Voila!

be warm. be sweet. be well.

xoox

be well,
arielle

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Cashew “Cake Batter” Pudding

by Arielle J on November 6, 2012

You will not believe how good this tastes.

Literally so good (and so good for your body)
that I ate it for breakfast,
then made it again that same night for dessert.

Shout out to Christa Orecchio via TheWholeJourney.com
for creating this deliciousness. Her original recipe here.

Cashew Cake Batter Pudding
WHAT YOU NEED:
1 cup raw cashews
1 cup hazelnut milk (or almond milk, coconut milk, rice milk, coconut water)
1 tsp vanilla extract (or 1 vanilla bean sliced open and scooped)
3 tbs creamed coconut (or coconut butter)
1 tsp raw agave (or raw honey, maple syrup, brown rice syrup, dark liquid stevia)
½ tsp sea salt

DIRECTIONS:
1. Soak cashews (for 1 hr then drain)

2. Blend all ingredients in a blender (or food processor).
3. Refrigerate so it’s nice and cool.
Voila!

*Top it with some cinnamon, chocolate chips or cacao nibs for added crunch (optional).
*Dip it into apples, pour on top of chocolate cake or eat alone with a spoon!

Yum, yum, yum! Enjoy!

be sweet. be creamy. be well.

xox

be well,
arielle

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Vanilla-Spice Pumpkin Pie Smoothie

by Arielle J on October 31, 2012

(Happy Halloween! Hope everyone is safe and
sound post-Hurricane Sandy. I currently don’t have water,
heat or power in my apartment, but my family and I are fine.
My boyfriend and I trekked 60 blocks uptown yesterday and now are staying
at his brother’s apartment. Sending love to all of
those who were affected by the storm. Grateful for the little things today.
And, NY: I still love you.)

Good thing I made some food + wrote this post pre-Hurricane Sandy:)

This vanilla-spice pumpkin pie smoothie tastes
just like spiced pumpkin pie filling
(but with a sweet n’ ginger-y kick)!

And best part about it, not only is it so good for
us, its so easy to make!

What inspired me:
Last week, at the Integrative Nutrition
Live Conference, Joy Bauer
recommended we eat more pumpkin, specifically
canned organic pumpkin puree.

Pumpkin is great for:
our eyes, skin, heart, bones
immune system + is packed with
beta carotene, vitamin C and potassium.
It’s also high in fiber.
Mmmm good!

Happy pumpkin season!

Vanilla-Spice Pumpkin Pie Smoothie
WHAT YOU NEED:
1/2 can organic pumpkin (try to get it in a bpa-free can)
1 cup hazelnut milk (almond, coconut etc)
1 tsp pumpkin spice
1 tsp vanilla extract
1-2 tsp raw honey (maple syrup or brown rice syrup)
1/2 inch fresh ginger
1 squirt flax oil (optional)

DIRECTIONS:
1. Add all ingredients to blender and blend it up!
Voila!

Enjoy for breakfast, snack
and/or dessert!

Serves: 1-2

Be healthy. Be sweet. Be Well.

xoxo

be well,
arielle

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Chocolate Rice Krispies Treats

by Arielle J on October 29, 2012

There’s nothing better than baking…
especially while you still have
electricity pre-Hurricane (Sandy).

This is the chocolately version adapted
from this recipe that I made last summer
during Hurricane Irene.

I swaped coconut palm sugar for
brown rice syrup this time and they
turned out delish + perfect crunch/gooey-ness!

Chocolate Rice Krispies Treats

WHAT YOU NEED:
3 1/2 cups Brown Rice Krispies
1/2 cup chunky almond butter (or peanut butter)
1/2 cup brown rice syrup
1 tbsp pure vanilla extract
1 tbsp coconut oil
1/2 tsp sea salt
Optional: 1 cup Chocolate chips as chocolate layer
Optional: Shredded coconut as garnish

DIRECTIONS:
1. Line a 8×8 inch square pan with parchment paper
2. In a large pot over low-medium heat, mix the brown rice syrup, coconut oil, almond butter, sea salt and vanilla extract. Stir well until combined and melted.

3. Remove from the heat and stir in rice krispies until all of the rice krispies are coated.

4. Scoop out the mixture into the pan and spread evenly. Pat down with spoon or fingers to create a flat layer.

5. Place in freezer to set for 5 minutes while you make the chocolate layer.
6. Optional: In a small pan on low-medium, stir chocolate chips until melted.

7. Remove pan from freezer and spread melted chocolate over rice krispies. Sprinkle with coconut and chocolate chips.

8. Place into refrigerator for 10 minutes until firm. Slice into squares.

Serve at room temp.
Voila!

Be crunchy. Be childish. Be well.

xoxo

be well,
arielle

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Peanut Butter Cups + 6 Ways to Have a Healthier Halloween

by Arielle J on October 24, 2012

My healthy peanut butter cups
were featured in Integrative Nutrition’s
Healthy Halloween Guide!

Click here to read the full article + recipe!

Yum, yum, yum!

Be sweet. Be fun. Be well.

xoxo

be well,
atielle

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Ramen Miso Soup (Gluten-Free)

by Arielle J on October 10, 2012

Craving something warm,
comforting, delicious,
easy and inexpensive?

Make this soup:

Unlike most ramen noodles,
which are produced from wheat,
these brown rice ramen noodles
are made from 100% brown rice and
they are delish!

(Brown Rice) Ramen Noodle Soup
WHAT YOU NEED:
water
4 tbs white or yellow miso
brown rice ramen noodles (1 cake per person)
2 tbs tamari (wheat free soy sauce)
2 tbs mirin
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 red onion
1 can mushrooms/ 2 cups fresh (optional)
1 tbsp wakame seaweed (optional)
5 kale stems (optional)
1/4 cup sliced scallions (optional)

DIRECTIONS:
To make the noodles:
1. Bring water to a boil and then place noodle cakes in the boiling water.

2. When the noodles begin to unfold, separate them gently with a fork and
then reduce the heat. Continue to cook for 2-3 minutes or until the noodles are soft.

3. Strain through a colander and briefly rinse with cold water.

To make the miso soup broth:
1. Bring water/stock to a boil then simmer.

2. While water is heating up, soak wakame in separate bowl of cold water for 10 minutes.

Soaking the seaweed...

3. Also, in the meantime, in another separate bowl, mix 1/4 cup of the simmering water with miso until the miso dissolves (into thick soupy texture, leaving no miso chunks).

Mixing the miso into the hot broth...

Keep on dissolving the miso...

4. Once miso dissolves, add to pot of simmering water.

5. Slice up veggies – kale stems, onion, scallions, mushrooms etc.

6. Add veggies, sesame oil, mirin, tamari, garlic and onion powder to the stock and stir.

7. When ready to serve, place noodles and seaweed in pretty bowls.

8. Pour miso broth on top of the noodles and seaweed + sprinkle some sesame seeds on top!

Mmmmmm and Voila!

be comforting. be delightful. be well.

xoxo

be well,
arielle

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Healthy “Reeses” Peanut Butter Cups

by Arielle J on October 9, 2012

Growing up, my all time fave
treat was a Reeses peanut butter cup.

Introducing…a healthified peanut butter cup!

SO easy (takes less than 10 minutes to make)
SO healthy (dark chocolate + nut butter)
SO amazingly delish (my friends + colleages LOVED them)

Perfect for Halloween,
a b’day party, dinner party, and
healthy enough to eat after-work/after-school.

Mmmmm…

Healthy “Reeses” Pieces Peanut Butter Cups

What You Need:
– 2 bags dark chocolate
– 1-2 cups freshly ground peanut butter (or sunflower butter/almond butter/cashew butter)
– sea salt (optional)

Directions:
1. Melt chocolate in a pan (low-medium heat, stirring occasionally)

2. Once chocolate is melted, carefully pour chocolate into cupcake wrappers (eco-friendly or silicone)

3. Spread chocolate up the sides (using a pastry brush or spoon)

4. Refrigerate for about 3-5 min (until hardens)

5. Take out of refrigerator and place a dollop of peanut putter inside cup (flatten with finger)

7. optional- I used freshly ground peanut butter made solely of peanuts (no added sugar, oil or salt), so I added a touch of pink himalayan sea salt for some extra flavor.

8. pour rest of melted chocolate on top

8. refrigerate for about 10 min (until fully hardened)

Take a bite and enjoy!

Voila!

*makes approx 30-50 reeses pieces treats
(depends how big your cupcake wrappers/tins are).
Feel free to split or double the recipe.

*Recipe adapted from Averie Cooks. Mmmm.

Craving more Be Well dessert recipes? Try my fave dairy-free and gluten-free Brown Rice Krispies recipe.

Want more easy and healthy recipes? Sign up for my weekly newsletter here and get a healthy tip and recipe every week!

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

be sweet. be childish. be well.

xoxo

be well,
arielle

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

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Baked Cinnamon-Sugar Churros

by Arielle J on October 2, 2012

My friend, Courtney hosted Mexican (Fish Taco)
double date night last week.

I couldn’t arrive empty handed, so I
checked out the dessert menu at a nearby Mexican
restaurant for some inspiration —
they were serving Mexican hot chocolate
and churros. Mmmmmmm!

I did my research and found this recipe — healthified churros. Perfection!

Changed the recipe a tad. Here it is:

Healthy Baked Cinnamon-Sugar Churros
What You Need:
1 package Mochi (plain)
3 tbs coconut oil
¼ cup coconut palm sugar
4 tsp ground cinnamon
1/8 tsp sea salt
2 tsp raw cocoa/cacao (optional)
1/4 tsp cayenne (optional)

1. Preheat the oven to 450 degrees.
2. Slice the mochi lengthwise into ¼-inch strips

3. Spread half of the coconut oil on each mochi strip
4. Place each strip on a cookie sheet or parchment paper (2 inch apart from each other)

5. Bake for 10 minutes (until puffed and slightly toasted on top).

6. While mochi is baking, mix up the coconut palm sugar, cinnamon and sea salt.

7. When mochi is done baking, take out of the oven, spread the rest of the coconut oil and roll each puffed “churros” into cinnamon-sugar mixture.
8. Optional- If you’re a chocolate lover, feel free to sprinkle on some cacao.
9. Optional- If you’re a mexican chocolate lover (like it spicy), feel free to sprinkle on some cacao AND cayenne.

Voila!

So delicious…your guests def will think you bought it at the mexican
restaurant!

(Thank you again to Julie Morris for this awesome recipe!)

Be creative. Be delish. Be well.

xoxo
be well,
arielle

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“Thin Crust” Pizza w/Spinach + Caramelized Onions

by Arielle J on October 1, 2012

Pizza w/Spinach + Carmelized Onions!
What You Need:
– Sprouted Grain Tortilla or Brown Rice Tortilla
– Organic Mozzarella Sticks
–tomato sauce
– 1/4 cup frozen spinach
– Olive oil
– Sea Salt
– 1 Red Onion (sliced) (optional)
– In a separate pan, saute onions with olive oil and sea salt

– Add some frozen spinach and cook on med/high

– Toast tortilla (until lightly crispy to prevent sogginess)
– Spread tomato sauce over tortilla

– Cut up cheese and scatter evenly over tortilla

– Broil on High until cheese is melted
– When onions are transparent and spinach is cooked, add on top of pizza and cook a little longer.

Voila!

Be amazing. Be you. Be well.

xoxo

be well,
arielle

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I believe in miracles…

by Arielle J on September 26, 2012

Last night I went to sleep expecting a miracle.
And, today, I’m going to expect a miracle, again.

I need a miracle, I want a miracle and
I BELIEVE it will come true.

Expect one with me?

(and check out the video above
to see my miracle pledge:)

be open minded. be positive. be well.

xoxo

be well,
arielle

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Strawberry “Milk”

by Arielle J on September 25, 2012

On Sunday night, I asked my boyfriend to pick me
up some mint chip organic ice-cream from
my fave ice-cream place.

This is what he surprised me with, instead:

so, so happy because it was so, so good!
just like hershey’s strawberry milk that you
used to drink when you were a little girl (or guy)
but obvi better:)

This one is made with:
coco water, coco meat, strawberries, cashews, dates, vanilla, himalayan sea salt, rose water.

If you’re in the NYC area, check out The Squeeze Truck. They make juices, milks, salads, breakfast and even raw dessert treats, like raw sprouted buckwheat popcorn. WOW!

If you’re not in the NYC area, get inspired and try this recipe at home!
Your body (and taste-buds) will thank you.

Strawberry “Milk”
What You Need:
– handful of strawberries
– handful of cashews
– one coconut (coconut water + meat)
– dash of pink himalayan sea salt
– a few dates
– sprinkle of vanilla extract

1. cut open the coconut and scoop out the meat
2. pour the coconut water into the blender and
add the rest of the ingredients.
3. Blend
Voila!

Mmmmmm good..and does a body good.

be creative. be healthy. be well.

xoxo

be well,
arielle

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“Thin Crust” Pizza Margherita

by Arielle J on September 24, 2012

love love love pizza.
and love it even more when
its SO easy to make myself, tastes delicious AND
is made of fresh, high quality ingredients.

Pizza Margherita!
What You Need:
– Sprouted Grain Tortilla (i like this one or this one)
– Organic Mozzarella cheese sticks (i like this one)
– Tomato Sauce
– Fresh Basil

– Toast tortilla (until lightly crispy to prevent sogginess)
– Spread tomato sauce over tortilla

– Cut up cheese and scatter evenly over tortilla

– Place some basil on top

– Broil on High until cheese is melted

Voila!

Be enticing. Be generous. Be well.

xoxo

be well,
arielle

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Healthy Home-made Hummus

by Arielle J on September 20, 2012

Making your own hummus is really, really easy.
Almost as easy as just purchasing it.
And, when you make it yourself, it ensures its FRESH,
which is best!

Add a dollop into a wrap, on top of your salad,
eat it solo, or dip some carrots/pepper/celery/jicama
into it. Yum. Yum. Yum.

Enjoy!

WHAT YOU NEED:
1 can chickpeas (soaked and drained)
1/3 cup tahini
2 tbs olive oil
2 tbs water
2 garlic cloves
1/2 lemon (squeeze out the juice)
1/4 tsp sea salt
pepper (to taste)
paprika (optional for beauty)

DIRECTIONS:
1. Soak and drain chickpeas

2. Blend up all ingredients in a blender until preferred consistency.

2. Scoop it into a bowl and sprinkle some paprika on top and… Voila!

3. Or, wrap it up in a sprouted grain tortilla and add some avocado slices and basil leaves and you’ve got yourself a delicious, protein-packed lunch/dinner!

Delish!

P.S. Craving more hummus recipes? Here is one for <a href=”http://www.bewellwitharielle.com/lunch-2/edamame-hummus”>edamame hummus</a> and <a href=”http://www.bewellwitharielle.com/lunch-2/raw-cashew-hummus”>raw cashew hummus</a>.

Be easy. Be creamy. Be well.

xoox

be well,
arielle

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