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13 Reasons Not to Use Your Microwave…

by Arielle J on September 26, 2011

13 reasons why arielle haspel turned her microwave into a spice rack

I converted my microwave into my spice rack:

because I learned this…

1. Microwaved diets cause digestive disturbances.
2. The human body cannot metabolize unknown by-products created in micro-waved food.
3. The effects of microwaved food by-products are permanent within the human body.
4. Male and female hormone production is shut down and/or altered by continually eating micro-waved foods.
5. Minerals, vitamins and nutrients of all micro-waved food are reduced so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down for utilization.
6. The nutrients in vegetables cooked in a microwave oven are altered into cancerous free radicals.
7. Microwaved foods cause stomach and intestinal cancers and may be a primary contributor to the rapidly increased rate of colon cancer in the U.S.
8. The prolonged eating of micro-waved foods causes cancerous cells to increase in human blood.
9. Continual ingestion of micro-waved food causes immune system deficiencies through lymph gland and blood serum alterations.
10. Continually eating food processed in a microwave oven can produce virtually irreversible damage to the body’s nervous system by “shorting out” electrical impulses in the brain and nerve centers. This can result in the loss of memory, lack of concentration, emotional instability and decreased intelligence.

This information was derived from Dr. Susan Silberstein’s book, Hungrier for Health.

P.S. From experience, it takes (almost) the same amount of time to
heat up your food on the stove/in a toaster oven/
in an oven.

P.P.S. It’s a great way to save space (especially in a NYC apt like mine!!)

P.P.S. It saves energy. (Go ahead and unplug yours too!)

Here’s a pict of my micorwave-spice rack!

microwave

Craving some healthy (non-microwaved) recipes? Here is one of my fave dinner recipes: Fried Rice Quinoa!

quinoa fried rice healthination be well with arielle arielle haspel

Want more simple 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 educated. Be open-minded. Be well.

xoxo

be well,
arielle

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Best to stock up on as many colors of the rainbow as possible!

Best to stock up on as many colors of the rainbow as possible!

This is what gets me out of bed in the morning…knowing I am helping people- one person, one day, one box of quinoa at a time.

Read this email from someone I took on a Supermarket Tour a few weeks ago:

“After being diagnosed with thyroid disease several years ago and being placed on medication, my condition recently worsened. Instead of going straight to a higher dosage of medication, I sought advice from my acupuncturist and practitioner on alternatives to try and improve my condition naturally. They suggested trying a gluten and dairy free diet and trying to eat as organic as possible. As someone who loves food (especially pasta and cheese) I couldn’t imagine living without these delicious foods. In a panic, I contacted Arielle to try and figure out if this lifestyle change was realistic. She said it was and took me on a supermarket tour that changed my life. She explained why I needed to change my way of eating and my way of thinking about food. She explained which foods would give me the nutrients I needed to heal my body while also satisfying my love of food. I found healthy and yummy substitutions for almost all of my favorite foods. I went home and cleansed my entire kitchen. I even got my husband on board (at least when he is at home!). I now understand what I need to look for when I go on my own to the supermarket or out to eat. I am cooking more and using many of the recipes Arielle has given me. I am even enjoying going supermarket shopping! I no longer feel that sense of panic. I feel better and feel more empowered to get myself healthy with the tools I have learned from Arielle. Thank you my friend!”

SO inspiring! Thank YOU for signing up for the tour, being open minded and trying all of the new delicious brands and foods I recommended!

If you’re interested in attending a Be Well with Arielle Supermarket Tour, email me at arielle@bewellwitharielle.com to set up a day and time to get healthy!

Be healthy. Be helpful. Be Well.

xoxo

be well,
arielle

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Sweet and Crunchy HOME-MADE Granola!

by Arielle J on September 22, 2011

I LOVE granola, but I HATE the feeling in my stomach after eating store-bought granola and I hate when it’s not fresh and crunchy. I also like making my own because I can control the amount of sweetness and I can add whatever toppings I want into depending on what I’m craving that day! (I’m obsessed with toppings..the more, the better for me!)

I usually love coconut, pistachios and sesame seeds in mine, but here’s a general recipe so you can make it according to your palate:

INGREDIENTS:
2 cups rolled oats
½ cup dried shredded coconut (or flakes)
¼ cup coconut oil (or sesame oil)
½ cup dried Fruit (dates, dried cherries, dried apricots or dried strawberries or ginger)
½ cup nuts (Almonds, pistachios, cashews, macadamia nuts)
½ seeds (Sunflower seeds, sesame seeds or sunflower seeds)
¼ cup maple syrup (or coconut palm sugar, raw agave, brown rice syrup, date syrup or raw honey)
1 tsp vanilla extract

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Combine all ingredients into a large bowl.
3. Spread mixture in a thin layer on a cookie sheet.
4. Bake for 5 minutes and then stir with a spatula.
5. Bake another 5 minutes and then stir again.
6. Keep baking for about 15 minutes total until golden brown all over.

Cool for about 10 minutes prior to serving so you don’t burn your tongue…then ENJOY! Delicious over milk (hemp milk is my favorite) or top onto yogurt.

TIPS:
– Double this recipe and store it in an airtight container so you can enjoy it all week!
– Get inspiration from the supermarket. Check out the granola aisle and what mixtures they concocted…and then concoct your own!

Be inspired. Be healthy. Be well.

xoxo

be well,
arielle

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Wellness Wednesday: Maple-Garlic Acorn Squash

by Arielle J on September 21, 2011

Maple-Garlic Acorn Squash

Maple-Garlic Acorn Squash

When you don’t know what to make for dinner, take a trip to the farmers market near you, browse around, check out what’s in season and buy whatever looks the most delicious to you!

The chill in the air has me craving hearty and autumn-y dishes. So, I took a trip to the Union Square Farmer’s Market and picked out a beautiful acorn squash.

Went home and made: Maple Garlic Acorn Squash.
Time: 15 minutes.
Tastes: Sweet and delicious.

1. Cut the squash into half. Spoon out the seeds, then cut it into thick slivers according to the squash’s natural ridges.
2. In a bowl, whisk together a little olive oil, minced garlic, maple syrup and cinnamon (optional).
3. With a spatula, or your hands, spread the mixture on each side of each sliver.
4. Place onto baking sheet and bake or broil. I broiled for about 7 minutes on each side until brown and soft enough to cut.
5. Let cool and enjoy!

Text from my boyfriend day after (packed it for him to eat during lunch): “What was that delicious vegetable?!?!?!?!” Guess he liked it. Score!

Be sweet. Be hungry. Be Well,

xoxo

be well,
arielle

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MIY (Make It Yourself) Baked Ziti!

by Arielle J on September 20, 2011

Be Well with Arielle's "Baked Ziti"!

Be Well with Arielle's "Baked Ziti"!

Craving baked ziti? Don’t want to pay the italian restaurant to make it for you? And want to eat something that’s going to make you feel good and look good…even the morning after? Then, MIY (Make it Yourself!).

MADE WITH:
PASTA:
Tinkyada Brown Rice Pasta
TOMATO SAUCE: fresh yellow and red tomatoes from the Union Square Farmers Market, garlic and yellow onion
CHEESE: Horizon Organic Mozzarella Cheese Sticks

INSTRUCTIONS:
1. Make the pasta according to the instructions.
2. Once the pasta is done, drain well.
3. In a pot, add garlic and onion to olive oil and cook.
4. Add tomatoes to pot once garlic and onion are soft (i used yellow and red tomatoes). Add sea salt and pepper. Cover and cook for 10 minutes

Fresh tomatoes sizzling in the pot...

Fresh tomatoes sizzling in the pot...

5.Transfer tomatoes to blender and blend until blended!

blending, blending...

blending, blending...

6. Add pasta to a baking dish (I didnt have a baking dish on hand so I made a “dish” out of tin foil and put it on a baking sheet!). Pour tomato sauce over pasta.

Tomato Sauce Added to the Pasta...

Tomato Sauce Added to the Pasta...

7. Add cheese.

Adding the strips of cheese...

Adding the strips of cheese...

8. Broil or bake until brown- about 10 minutes.

And....pure deliciousness!

And....pure deliciousness!

..and, VOILA! Delicious, home-made baked ziti! Just heated it up for lunch and was as delicious as it was last night!.

Be delicious. Be creative. Be well.

xoxo

be well,
arielle

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Waffles with Sunflower Seed Butter and Maple Syrup!

by Arielle J on September 20, 2011

For breakfast this morning? Waffles with sunflower seed butter and maple syrup. Heavenly!

Waffles with Sunflower Seed Butter and Maple Syrup. How to make it?

NATURE’S PATH HEMP PLUS WAFFLES

Nature's Path Hemp Plus Waffles

Ingredients:
Water, whole wheat meal* and/or flour*, soy oil*, evaporated cane juice*, flaxseeds*, leavening, pear juice concentrate* and/or grape juice concentrate*, soy lecithin*, hemp seeds*, oat bran*, rice bran extract*, sea salt. *Organic. Contains soy, wheat.

MARANATHA’S SUNFLOWER SEED BUTTER

MaraNatha Sunflower Seed Butter MaraNatha Sunflower Seed Butter

Ingredients:Roasted Sunflower Kernel Seeds, Sea Salt.

COOMBS ORGANIC MAPLE SYRUP

Coombs Family Farm Organic Maple Syrup Coombs Family Farm Organic Maple Syrup

Ingredients: Grade B Maple Syrup.

BOB’S RED MILL GROUND FLAXSEED

Ground Flaxseed

Ingredients: Ground whole flaxseed.

DIRECTIONS:
1. Put waffles into toaster.
2. Spread nut butter onto waffle.
3. Drizzle some maple syrup on top.
4. Sprinkle some ground flax seeds.

An easy, delicous, wholesome breakfast that you, your boyfriend and kids will love!

Be satisfied. Be sweet. Be Well.

xo

be well,
Arielle

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Cherry-Almond Quinoa- The Perfect Breakfast

by Arielle J on September 17, 2011

If you’re sick of eating oatmeal and you can’t get enough of quinoa (like me!), be creative and eat quinoa for breakfast, too!

My favorite thing to do is to cook up a big batch of plain quinoa. Then, store it in Tupperware in your refrigerator, and you’ll have a ready-to-eat side dish that you can eat for breakfast, lunch and dinner all week- just add different ingredients according to your cravings!


INGREDIENTS:

1 cup cooked Quinoa
1/2 cup milk (dairy or almond,hazelnut,hemp or rice milk)
½ cup dried cherries (preferably without added sugar/un-sulfured)
1 tbs sweetner- Raw agave, Maple syrup, Stevia or Brown Rice Syrup
Cinnamon (optional to taste)
Cayenne (optional for a kick!)

DIRECTIONS:
Place onto stove and heat up and enjoy!

Be sweet. Be good. Be well.

xoxo

be well,
arielle

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Peanut-Miso Soba Noodles with Veggies

by Arielle J on September 15, 2011

Tonight, I was craving Pad Thai. I didn’t have rice noodles and I felt like using miso, but I was also craving peanut butter, so I decided to just use it all and make up my own recipe: Peanut-Miso Soba Noodles with Veggies and Egg!

Peanut-Miso Soba Noodles with Veggies! Peanut-Miso Soba Noodles with Veggies!

It’s all about the sauce, so here’s the deliciousness that I concocted tonight:

INGREDIENTS:
1 serving soba noodles
2 cups fresh or frozen veggies of your choice (I choice edamame, peas, carrots and water chestnuts)
1-2 eggs (free-range) (optional)
2 TBS sweet white miso
1 tsp peanut butter
1/2 tsp tamari (wheat free soy sauce)
1/2 tsp sesame oil
sesame seeds

DIRECTIONS:
1. Cook soba noodles according to package.
2. While the soba noodles are cooking, steam the vegetables in a separate pot.

Steaming up the veggies... Steaming up the veggies…

3. In a pan, scramble 1-2 eggs with a little olive oil.

...and scrambling up the egg …and scrambling up the egg

4. In a bowl or separate pot, mix miso and 1/2 cup of warm water until miso is blended

mixin' up the miso... mixin’ up the miso…

5. Stir in peanut butter until smooth
6. Mix in tamari and sesame oil
7. Heat up sauce in pot
8. Once soba noodles are ready, drain and rinse with cold water so they don’t stick together.
9. Put soba noodles in a bowl, pour sauce on top.

...adding the sauce to the soba noodles …adding the sauce to the soba noodles

10. Add the vegetables and egg and sprinkle some sesame seeds on top and…voila!

...mixing it all up! …mixing it all up! ...and ready to eat!! …and ready to eat!!

Yields: 1!

Be salty. Be Sweet. Be Well.

xoxo

be well,
arielle

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Nibmor's new "Daily Dose of Dark"

Nibmor's new "Daily Dose of Dark"

….well, I have!

Introducing, Nibmor`s new “Daily Dose of Dark” 72% Cacao. It is…put simply, deliciously sweet, perfectly creamy, not too bitter and just what the (holistic) Doctor ordered.

Nibmor`s Story: January of 2009, Heather and Jennifer Love meet in the lobby of Avery Fisher Hall at Lincoln Center. They are both attending classes at The Institute for Integrative Nutrition (the same nutrition school I went to) and have brown-bagged lunch. They strike up a friendly and informational conversation about tools for sprouting seeds and exchange contact information. Fast forward a few years and now they have a booming, delicious, healthy chocolate line.

Nibmor's new "Daily Dose of Dark"!

Nibmor's new "Daily Dose of Dark"!

Sold at: Fairway and other natural foods stores.

Literally “the perfect amount of chocolate”…AND organic, vegan, ethically traded, dairy-free and gluten-free. Chocolate Perfection!

Find out more at www.nibmor.com.

Be Sweet. Be You. Be Well.

xoxo

be well,
arielle

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The iloveme ring was featured on Shopittome.com today!

by Arielle J on September 13, 2011

Wear a Be Well with Arielle original iloveme ring like well-known self-love guru, Gabrielle Bernstein and feel just like a Spirit Junkie! The iloveme ring will definitely make you love yourself more…and may even may you feel a bit more zen!

The iloveme ring featured on Shopittome.com today!

The iloveme ring featured on Shopittome.com today!

Stay tuned for my take on Gabrielle’s new book, Spirit Junkie:A Radical Road to Self-Love and Miracles. > Started reading it this past weekend and it is….AMAZ~ing so far!

Also- shout out to talented Fashion Stylist, Annie Ladino for noting the iloveme ring!

Be cool. Be zen. Be Well.

xoxo

Arielle

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Totally Awesome Almond Cookies

by Arielle J on September 13, 2011

If you like almonds, you will be OBSESSED with these…

Totally Awesome Almond Cookies

Totally Awesome Almond Cookies

It’s not too often that you find a cookie recipe that is tasty, nutritious, chewy and delicious! Not to mention, this recipe does not include any wheat, dairy or sugar, it’s SO easy to make AND best of all, it’s high in protein, calcium, fiber and Vit E. How perfect?!

TOTALLY AWESOME ALMOND COOKIES

Ingredients:
2 cups almond meal flour (literally ground up almonds)
1/2 cup raw creamy almond butter
6 tbsp maple syrup (or raw honey or brown rice syrup)
1 tsp almond extract
1 tsp vanilla extract
2 tbsp slivered almonds/raw almonds


– Preheat oven to 350 degrees
– Place all ingredients (except slivered almonds/raw almonds) into food processor/blender.

Place all ingredients into the blender (except for slivered almonds/raw whole almonds)

Place all ingredients into the blender (except for slivered almonds/raw whole almonds)

– Process thoroughly, stopping occasionally to scrape sides of bowl.
– Transfer to mixing bowl and knead until moist.
– Form “dough” into balls.
– Press thumb into cookies (no more than half inch high and 2 inches wide).
– Place onto foil baking pan and press a few almond slivers or raw almonds into the thumprint each cookie.
– Bake 12 minutes.
– Remove from oven and allow to cool. Then eat! DELISH!
– Store in airtight containers.

Voila...delish!

Voila...delish!

Makes about 16 delicious and nutritious cookies.

Fun Facts:
*This recipe is from Susan Silberstein PhD’s Hungrier for Health cookbook.
*High in Vit E, fiber, protein and calcium!
*Perfect for passover
*Perfect for the kids
*Perfect for a bakesale (please note- is not nut-free)
*Perfect to eat during the winter and fall
*Perfect for a dinner party

Make them tonight. If you like almonds, you will be obsessed!

Be Adventurous. Be Awesome. Be Well.

xoxo

be well,
arielle

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Be Well with Arielle’s take on Turmeric!

by Arielle J on September 12, 2011

Turmeric - one of nature's most beneficial spices!

Turmeric - one of nature's most beneficial spices!

As I train for my half-marathon (only 12 more days to go!), and my knees get more achy after every run, and the arches to my feet continue to swell, I look for anything to help. My Podiatrist recommends Aleve, but I turn to Turmeric!

Often found in Indian dishes, smokey in taste and deep orange- yellow in color, it’s one of nature’s most beneficial spices to add to your cupboard… and body. I’m here to tell you today, that you don’t need to wait to eat it at your favorite Indian restaurant. Start sprinkling it onto your food now – your body will thank you!

Why sprinkle your food with turmeric?
– very powerful anti-inflammatory spice
– a natural antibiotic (anti-viral, anti-fungal)
– improves digestion
– helps to relieve pain, swelling and inflammation associated with psoriasis and arthritis.
– may lower cholesterol
– protects liver from toxins (anti-oxidant)

When to use it?
– when you’re feeling a cold come on, mix turmeric with a dab of raw honey and lemon in hot water or spread it onto toaste!
– sprinkle on top of lentil soup
– sprinkle in your tomato sauce and add to (brown rice) pasta
– sprinkle on top of vegetables, rice, eggs, fish, meat…you name it!

Fun tips:
– Eat with pepper for even better absorption!
– be careful- sort of stains your hands!

Available fresh (its a root, a member of the ginger family) or in a jar.

Dr. John Douillard says, “Your meal will become a natural medicine.” So, go ahead- sprinkle some on your dinner tonight!

Be Willing. Be Delicious. Be Well.

xoxo

be well,
arielle

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Trader Joe's Seaweed Snack

Trader Joe's Seaweed Snack


Ingredients: seaweed, canola and sesame oil, and sea salt.

Seaweed Snacks- They’re crunchy, salty and the perfect finger food to chomp on while you’re driving or watching Entourage. Oh- and best of all, Trader Joe’s\'s sells their version for $.99. A snack for under a dollar?! Can’t beat that.

Seaweed (Sea Vegetables) also contain a variety of health-supportive nutrients and minerals, including the following:

BENEFITS:
– iodine (promotes a healthy thyroid)
– protein
– calcium
– B Vitamins
– aids in digestion
– benefits skin (and can heal wounds if used topically)
– helps reproductive organs

Besides your sushi rolls and seaweed snacks, here are some other ways to get your sea vegetables (seaweed) in!:

– Kombu- If the smell or taste of seaweed grosses you out (can be a little fishy sometimes), try cutting 2-3 inches of Kombu and add to beans, soups, stews. You will get the benefits of seaweed without actually chewing on it.
– Hijiki- high in calcium. Use in salads
– Nori Strips- used to make sushi rolls. Tip- place on wound to heal a cut!
– Wakame- add to miso soup. Strengthens intestines, benefits skin and reproductive organs.
– Arame- cook with carrots. Sweet and high in iron and iodine, benefits thyroid.
– Agar, Agar- use in cooking and baking as an alternative to gelatin. Purifies body and no calories!
– Kuzu- used as an alternative to flour to thicken soups and sauces. Soothes intenstines.

Next time you go to the store, try some sea vegetables!

Be healthy. Be happy. Be well.

xoxox

be well,
arielle

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Just another..Wellness Wednesday (Tamari)

by Arielle J on September 7, 2011

Tamari: one of Be Well with Arielle's top 5 Favorite Condiments!

Tamari: one of Be Well with Arielle's top 5 Favorite Condiments!

Tamari…definitely one of Be Well with Arielle’s Top 5 Favorite Condiments and a staple in her supermarket tours and kitchen.

Ingredients: Water, Whole Organic Soybeans, Sea Salt, Organic Grain Alcohol (to preserve freshness), Koji (to help ferment).

Tastes similar to soy sauce, but it’s less salty and wheat-free, gluten-free and made from organic whole soybeans.

You know the morning after you go to your favorite chinese restaurant or sushi joint and you feel bloated, your eyes are puffy and your rings hardly fit on your fingers? It’s probably due to the soy sauce you dipped your tuna roll in, which may be made of sugar, water, salt, caramel coloring, genetically engineered and pharmaceutically derived enzymes and preservatives. Many commercial producers of tamari soy sauce add ethyl alcohol as a preservative, while most organic tamari brands add a bit of naturally fermented grain alcohol derived from organic rice to preserve freshness.

All bottles of Tamari taste different so test out different brands and figure out the one you like the best. I like Eden Organic Tamari.

Uses:
– Sprinkle Tamari on top of steamed greens. Add a touch of sesame seeds and sesame oil and voila!
– Make it into an asian-y salad condiment, dipping sauce or salad dressing. Mix Tamari, sesame oil, lemon juice, miso paste and a touch of ginger. Delish.
– Add Tamari on top of rice, quinoa or soba noodles. Also delish. Add veggies = such an easy, tasty and delicious dish.
– Add Tamari to soups, stews, and baked dishes.
– Use Tamari as a marinade for fish, chicken, tofu, vegetables and/or beef.

Fun tip: Shoyu is another alternative to soy sauce and Tamari. Shoyu and Soy Sauce contain wheat; tamari does not.

Be Salty. Be Sweet. Be Well.

xoxo

Arielle

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My favorite healthy kitchen tool: Chopsticks!

by Arielle J on August 31, 2011

unfried rice with chopsticks

Would you believe me if I told you that I eat (mostly) ALL of my meals with chopsticks?

Yup, I do! I eat my kale salads, morning eggs and even my Italian pasta dinners with chopsticks.

Tip: To get into the habit of eating slowly, it definitely helps if you put your fork down between bites but it will help even more if you use chopsticks.

Chopsticks Benefits:
– slows you down so you end up eating more mindfully and enjoying your meal and your company more
– you pick up smaller amounts of food, so you end up eating your meal slower (and not as much of it)
– you get full on less food

Recommendations:
– look for ones that are dishwasher safe so they’re reusable
– I prefer Stainless-Steel Chopsticks or pretty wooden ones or http://www.amazon.com/gp/product/B0002LXUEK/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0002LXUEK&linkCode=as2&tag=bewelwitari-20&linkId=FLGMCTBQRFAZKE5K ones but you can also purchase reusable, dishwasher-safe http://www.amazon.com/gp/product/B00BQ2373S/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00BQ2373S&linkCode=as2&tag=bewelwitari-20&linkId=AJHJPJJTIYWBNEPWtoo.

Myth: Chopsticks are not just for sushi-eating or Chinese take-out orders!

Slow down your meals and feel full faster with these genius tool.

Be Healthy. Be Mindful. Be Well.
xoxo be well, arielle

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Danielle’s Snacks – Mango Chips

by Arielle J on August 30, 2011

I will definitely be packing these for my road trip this weekend…my new favorite snack. Hands. Down. Also bought the Pumpkin Chips so will let you know how those are once I munch on them this weekend.

My new fave snack

My new fave snack

Crunchy, not-too-sweet, delicious and best of all, only two ingredients:
1. Mangoes
2. Palm Oil

To find out more about Danielle’s Snacks and all of the flavors (can’t wait to try the coconut chips (although it does have three ingredients – coconuts, sugar and salt, they sound AMAZING)… click here.

Be Crunchy. Be Sweet. Be Well.

xoxo

be well,
arielle

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Been craving Rice Krispie treats and ever since I saw Alicia Silverstone’s Crispy Peanut Butter Treats in her book, The Kind Life (p.184), I’ve been craving making them. So, a day of rain + waiting for Hurricane Irene = laundry + cleaning + LOTS of cooking and baking!

Be Well with Arielle's Healthy Coco-Peanut-Almond Brown Rice Krispie Treats!

Be Well with Arielle's Healthy Coco-Peanut-Almond Brown Rice Krispie Treats!

My twist on her version includes coconut oil which I subsituted for Earth Balance (dairy-free alternative to butter). Also, I used a mixture of almond butter and peanut butter. I also used Coconut Palm Sugar in replace of Brown Rice Syrup (which she used) because its all I had in my cupboard at the time but raw agave, maple syrup or honey could work too. They came out delish!

BROWN RICE KRISPIES-

Ingredients:
4 cups Crisp Brown Rice Cereal (unsweetened or lightly sweetened)
2 Tbs Coconut Oil/Butter/Earth Balance/Agar Agar
3/4 cups Coconut Palm Sugar/Raw agave/Maple syrup/Honey/Brown Rice Syrup
3/4 cups Peanut Butter/Almond butter/Cashew Butter
1/4 cups Chocolate Chips/Pistachios/Nuts of choice/Coconut Flakes/Peanut Butter Chips
1 tbs Vanilla Extract
1 tsp Sea Salt

1. Combine the nut butter, sweetener of your choice, salt, and coconut oil in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit.
2. Add the cereal (and 1/2 cup of the nuts) and stir until well coated.
3. Spoon two heaping tablespoons of the mixture into each muffin wrapper and press into place with the back of a spoon. Alternately, if you want krispy squares, you can transfer it to an 8 by 8-inch baking dish.
4. Sprinkle with chocolate chips or nut/topping of your choice.
5. Refrigerate until completely cool (this also helps the coconut oil set).

Makes about 1 1/2 dozen treats.

Step #1- Mix and heat all "wet" ingredients

Step #1- Mix and heat all "wet" ingredients

Step #2- Mix in the Brown Rice Krispies

Step #2- Mix in the Brown Rice Krispies

Step #3- Transfer to muffin pan or baking dish or container and let cool. Voila!

Step #3- Transfer to muffin pan or baking dish or container and let cool. Voila!

By the way- my boyfriend said they tasted like Reeses Peanut Butter Cups…so I say “SCORE!”

*Side note- Alicia Silverstone’s book,The Kind Life book is one of my fave recipe books..and its vegan.

*Side note- Coconut Palm Sugar tastes like brown sugar and comes from the juices of blossoms that grow on top of coconut palm trees. The nectar is harvested, boiled and ground into fine crystals. Just make sure it is pure coconut palm sugar since most “palm sugar” is blended with fillers. For more ideas for sugar alternatives, click here for my article from TheBeautyBean.com.

Be Fun. Be Tasty. Be Well.

xoxo

be well,
arielle

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Need some help preparing for your weekend indoors while Irene is “doin her thing”? Be safe, be prepared, be nourished and enjoy your time indoors with the tips below!

My nephew, Evan blocking his ears from all of the negative and nervous New Yorkers out there!

My nephew, Evan blocking his ears from all of the negative and nervous New Yorkers out there!

Be Well with Arielle has (tried) to save the day. Here are some easy ways to be prepared so you can eat healthy and feel satisfied while you lay around doing your nails and watching movies on your ipad all weekend…

FOOD- RELATED SHOPPING LIST:
-Canned beans—kidney, black, navy, white, pigeon, cannelloni, baked beans, and chick peas (Full of protein, fiber, filling and delicious). Make sure you rinse or soak before eating.(Make sure you have a non-electric can opener on hand.)

-Canned hearts of palm, corn (to spice up your salads)

-Canned tuna, salmon or crabmeat- for non-vegans- great sources of good-quality protein. (Make sure you have a non-electric can opener on hand) Add some olive oil,lemon juice and pepper and tomatoes and it will taste just like how they make it in Italia!

-Oatmeal– can eat raw. Best and most tasty to eat cold by soaking it in your choice of milk (hemp, almond, soy). Add some nuts, coconut flakes, seeds, dried fruit and maybe even a splash of maple syrup or honey to sweeten it up.

– Nut Butters: peanut butter, almond butter, cashew butter. Spread onto an apple, a piece of celery, a brown rice cake, or just eat off of the spoon!

– Vegetables: lettuce, kale, peppers, tomatoes, summer squash. Stock up so you can make a big salad or chomp on it while youre craving something crunchy. All can be eaten raw. Wash when you get home from supermarket, right before irene comes to conserve water.Wrap in paper towel to maintain the moisture and put in fridge.

– Fruit: Buy already ripe. Peaches, watermelon, cantalope, honeydew, bananas are all great options that you eat room temp.

– Milk: (non dairy that doesnt need refridgeration). Soy, hemp, almond. Perhaps I would recommend purchasing (although not cost effective), the small containers for 1-2 time use.

SNACKS:
– Dried fruits— apple rings, raisins,cranberries,strawberries, apricots (just make sure there are no preservatives or sugar added. Often, dried fruit is loaded with unnecessary added sugars)
– Nuts—peanuts, walnuts, almonds, pistachios, pecans, Brazilian nuts, cashews
– Seeds—pumpkin, sunflower, hemp
– Brown rice cakes
– Cereal (to munch on or to eat with room temp non-dairy milk)
– All-natural fruit leathers
– lara bars and granola bars
– pickles and sauerkraut(good for digestion!)
– seaweed snacks
– eggs (boil them now while you can and put in fridge. Consume within a few hrs if you’re not able to refridgerate. Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.)

)

HYDRATION
– Water (1 Gallon person perday for drinking) (Put in freezer now so if electricity goes off, at least you’ll have cold water!)
– Water also for brushing teeth and washing hands
– coco water
– Iced Tea
– Wine!

MISC SHOPPING LIST:
– Glass containers/Tupperware to hold food items you open or pre=make
– Manual can opener
– disposable plates, utensils napkins, cups (only when your dishes run out because you wont be able to wash anything)
– icepacks
– insulation bag
– mouthwash
– face wipes
– sanitary wipes
– batteries
– flashlight
– candles
– matches/lighter
– workout dvds (if you have electricity)
– nail polish (and remover!)
– wine!
– condoms!

REMINDERS:
– Fruit, vegetables, and breads spoil and grow mold faster without refrigeration. Look for signs of spoilage and discard items.
– To conserve water, wash fruits and vegetables before Irene comes.
– Cook meat, fish, chicken, veggie burgers and eggs now so that you’ll be able
to eat these soon after you lose electricity.
– Make a batch of soba noodles, rice, quinoa now and store in the fridge. You can always add some sesame oil and tamari to your soba noodles, you can eat the quinoa with hemp/soy/almond milk and spinkle some nuts and dried fruit on it for a room temp breakfast and you can add some veggies to the rice too.
– Charge your ipod/ipad
– Stay dry
– Stay safe
– Stay positive

and…

Be Calm. Be Safe. Be Well!

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Just another…Wellness Wednesday! (KETCHUP!)

by Arielle J on August 24, 2011

OrganicVille Ketchup

OrganicVille Ketchup

My pick for this week? OrganicVille Organic Ketchup

Ingredients: ORGANIC TOMATO PUREE, ORGANIC AGAVE NECTAR, ORGANIC WHITE VINEGAR, SALT, ORGANIC ONION POWDER AND ORGANIC SPICES.

Good texture, tastes most similar to Heinz Ketchup (like we’re all used to ketchup tasting)…and best of all, its made with agave, NOT high fructose corn syrup or white sugar like our favorite brands!… No wonder why I didn’t feel energized in college and didn’t feel fit! Dipping your omelette (or sweet potato french fries!) in a little ketchup now and then won’t hurt you, but if you love it as much as me, then choose a good alternative- one that tastes good and is good to your body too. It’s also loaded with lycopene (known to ward off cancers).

Tip- if you still want to use Heinz, then choose the Organic Heinz Ketchup or Simply Heinz Ketchup versions which are made with sugar… not with high fructose corn syrup!

Be a nutrition detective. Be smart. Be well. Enjoy!

xoxo

be well,
Arielle

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Make your own…MILK!

by Arielle J on August 16, 2011

Today, Karolina, my cute pregger friend, extremely talented chef (actually a chef to the Stars!) and writer came over for a quick dip in the pool and a green smoothie on the roof.

We didn’t end up making it to the roof, but we ate in my kitchen overlooking the sunflowers she brought over…and shared a delicious raspberry vegan muffin and a whole wheat croissant from Birdbath Bakery topped with some delicious Sunflower Butter, a side of cut-up farmer’s market plums, dragon fruit and a Banana- Chocolate- Peanut Butter Green Smoothie!

Home-made Chia-Hemp-Almond Milk!

The smoothie was going to be made of store-bought Hemp milk, banana, raw cacao, peanut butter and frozen spinach …until I was about to pour the hemp milk into the blender and she mentioned that she’s been making her own. So, I made my own…on the spot… with her direction!

Fresh and home-made chia-hemp-almond milk!

Fresh and home-made chia-hemp-almond milk!

Here’s Chef Karolina’s protein-packed, creamy hemp-chia-almond milk recipe:

Ingredients:
– 2 TBS chia seeds
– 2 TBS hemp seeds
– 1/2 cup almond meal (or soaked almonds, cashews, brazil nuts)
– 2 TBS sweetener of choice (honey, coconut palm sugar, raw agave, maple syrup, stevia) (optional)
– vanilla extract (optional)
– cinnamon (optional)
– water

Place all ingredients into blender, fill up blender 3/4 way up with water and blend for 2-6 minutes until creamy. (Amount of time will depend on how powerful your blender is so test it out).

Please note- chia and hemp seeds are optional.

To make regular cashew milk, almond milk or brazil nut milk, place 1 cup raw cashews/1 cup soaked almonds, 3 cups water, 1/4 tsp vanilla extract, 1/2 tsp Cinnamon, 1 tsp Agave Nectar/stevia/honey/maple syrup into blender and blend 2-6 minutes until creamy.

Helps energize and refuel your muscles and good for your heart, joints and blood pressure. High in Omega 3s, full of protein, iron, calcium, fiber and electrolytes. Great to add to your pre-work cereal, post-swim smoothie or a night-time snack with cookies!

Stay tuned for an Arielle and Chef Karolina cooking lesson. In the works for September 2011!

Enjoy!

xo

Be Creative. Be Social. Be Well.

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