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

How to Make Your Own Gluten-Free Ramen Burger on Thrive Market

by Arielle J on May 18, 2016

One my favorite summer weekend activities is a trip to Smorgasburg in Williamsburg, Brooklyn. It’s a food love fest on the water, overlooking the city. They sell everything from coconut water, thai food, gourmet french fries, to the infamous Keizo Shimamoto’s ramen burger. It’s a fun scene with AMAZING food.

I’ve tried the ramen burger and it’s absolutely amazing. The juicy patty is sandwiched between two crispy noodle “buns.” If you can’t get your hands on the real thing, make a healthier version, like the Gluten-Free Ramen Burger on Thrive Market here!

This recipe uses all the classic Asian flavors, but with healthy substitutes, like tamari (gluten-free version of soy sauce), grass-fed burger patty and brown rice–millet ramen (gluten-free version of ramen) to keep it strictly gluten-free. Top it all off with tomato, onions, avocado and scallions and you’ve got yourself a beyond delish meal!

I’ve teamed up with Thrive Market to show you how to make it. Click here for the full recipe.

How delish does it look? Wait until you taste it! Get the recipe on Thrive Market here.

be fun. be adventurous. be well.

be well,

arielle

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Cooking with Mama & Tata

by Arielle J on May 12, 2016

I’m so excited – one of my favorite cooking class clients, Jenna Crespi launched Mama and Tata with her sister, Candice Miller, and it truly is the coolest insider’s guide to what every hip and healthy woman needs in NYC.

I’m obsessed with all of their recommendations.

Jenna and I have known each other since high school days. We both grew up in NYC and moved back home after college. We would see each other every week at the gym and on the streets of NY.

Jenna reached out to do some cooking classes with her friend. They wanted to learn quick, easy, healthy and delicious recipes that they could make for themselves and their husbands during the week. Every week we met and cooked together.

Recently I made Healthified Chocolate-Coconut Granola with Mama, Tata and their ADORABLE crew. Get the recipe here.

Check out some of the photos from our cooking class and interview!

The girls helped me mix up the gluten-free oats, coconut oil, maple syrup and dark chocolate chips.

We had so much fun and they couldn’t wait to put it in the oven! P.S How cute are they? And how adorable is that kid’s cooking mitt?!

On their site, Mama and Tata said: “We never learned how to cook when we were young, so naturally when we were becoming mamas we both scrambled to find a great chef to teach us how to make some simple, tasty, and healthy options. Arielle’s vibrant energy makes cooking a fun family activity and she tailors your menu to your personal food preferences. She teaches you to cook with healthy and organic ingredients, such as coconut oil instead of canola oil, almond meal instead of flour, her recipe for muffins made of chickpeas and almond butter is our personal fav! She provides nutritional advice, hosts her own cooking show for Glamour Magazine, holds cooking events, and the list goes on! Not only is she great fun for adult groups or privates, but she also loves children and offers group cooking classes for the kiddies” – Mama & Tata.

Thanks, girls! I love, love cooking with you, too!

Check out my fun interview with them here, called “Cooking for Dummies”.

And check out Mama & Tata: the new, hip and fashionable destination for things mom in NYC – the coolest places to shop, plus even where to workout to get hot bods like them!

Can’t wait to cook with YOU!

be delicious. be fun. be well.

be well,

arielle

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Healthified Cereal Milk Doughnuts

by Arielle J on May 10, 2016

When Thrive Market asked if I would some of my favorite healthified recipes, one of the first recipes that came to mind were these Healthified Cereal Milk Doughnuts.

Remember cereal milk? The brightly colored, sugar-infused milk left behind from your fave childhood cereal? Well these gluten-free doughnuts draw inspiration from that nostalgic breakfast memory! Momufuko and Popsugar were the first creators of these genius and I swapped some of the ingredients to make them as delicious and guilt-free!

Made with cereal “milk”, almond flour, sweetened with coconut sugar, and baked instead of fried, these are ideal for an occasional breakfast and livening up your next brunch party!

Pick up a doughnut pan and a box of your favorite cereal, and get in your kitchen ASAP!

These cereal milk doughnut are such a playful way to treat yourself.
Here’s how I healthified them:
– baked instead of fried
– coconut palm sugar instead of white sugar
– gluten-free, lower-in-sugar cereals
– almond flour, instead of white or whole wheat flour
– almond milk, instead of regular milk

Get the recipe here at Thrive Market.

Hope you enjoy this recipe and stay tuned for more of my healthified, playful recipes at Thrive Market.

Be playful. Be fun. Be delicious.

be well,
arielle

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Gluten-Free Matzo Balls

by Arielle J on April 22, 2016

Happy Passover!

I have to say, I’m pretty proud of myself. This was my second attempt at making making matzo balls and they came out pretty perfect! I was inspired by a recipe, so I can’t take full credit for this one, but I’m feeling like a really good Jewish wife right now:)

During the first attempt, I tried to make Gluten-Free Matzo Balls out of almond flour and it was a total fail. They taste really good, but they came out flat and dense and don’t look like a traditional matzo ball.

I’ve never made matzo balls before, so when I arrived at the supermarket, I got nervous and just bought the Gluten-Free Matzo Ball mix. When I got home, I realized I didn’t have some of the ingredients to make the recipe on the back of the container. So, I used what I had in my kitchen, and of course, healthified it a little. Next year, I’ll experiment making it even healthier. Baby steps…

Disclaimer: I am Jewish, but I am not fully Kosher-for-Passover observant, so some of the ingredients used below may not be traditionally approved for Passover. Please swap for ingredients that work for you, for your holiday and your home.

Gluten-Free Matzo Balls
What You Need:
6 pasture-raised eggs
1/2 cup ghee, melted (I used this instead of vegetable oil)
1/4 water, room temperature
2 cups Gluten-Free Matzo Meal
1 tsp baking powder
1/2 tsp arrowroot (I used this instead of potato starch)
1/4 cup tapioca starch
1/2 cup parsley, minced
2 Tbs fine sea salt
3/4 tsp black pepper

* Makes approx 30 Matzo Balls (about 1 3/4″ in size). I think 2-3 per serving is ideal for each bowl, so this will serve 10-15 people.

*For a delicious healthified chicken bone broth recipe, click here.

Directions:
1. In a medium bowl, whisk together wet ingredients: eggs, ghee and filtered water
2. In a separate bowl, whisk together dry ingredients: matzo meal, baking powder, arrowroot, tapioca starch, parsley and sea salt and pepper
3. Whisk the wet and dry ingredients together
4. Cover with plastic wrap and refrigerate overnight
5. Take out of refrigerator – you’ll see that the mixture is thick and dense. Lightly moisten your (clean) hands with water, put 1 Tbs of batter in your hands and roll into smooth balls with your hands.
6. In the meantime, bring a large soup pot (wide and deep) of salted water or chicken soup to a boil. (Works best with chicken soup because it flavors the matzo ball).
7. In batches, so as not to overcrowd the pot, carefully place the balls into the rapidly boiling water. Cook for 35-40 minutes until light and fluffy.
8. Remove from pot and store in refrigerator until ready to serve or serve immediately into your soup. Garnish with some parsley for a pop of freshness, color (and extra minerals).
Voila!

This recipe is an adaptation to the recipe on the back of this container by Yehuda.

For a chicken soup recipe, click here.

Happy Passover to all of you who are celebrating. May we always feel happy and free in our lives.

For more Passover-friendly recipes, like Matzah Pizza, click here.

Be tasty. Be free. Be well.

xo
Be Well,
Arielle

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Food or Fiction: what’s “healthy” vs. “not healthy”?

by Arielle J on April 11, 2016

“Do I realllyyyy have to go gluten-free?”
“Is green juice healthier than smoothies?”
“Whats the best protein bar on the market?”

Want to know the answers this second? Click here to the listen to the recording.

I get asked these questions all of the time. I get it.
It’s tough nowadays to go to the supermarket and decipher between
food or fiction: what’s “healthy” vs. “not healthy”.
I totally get it.
It’s also tough to figure out who to trust.
I totally get that too!

I have a very specific food philosophy – do the best you can with the education that you have and find simple ways to healthify your favorite foods so you can eat guilt-free and feel great about your body.

It’s rare that you find other people who are on board with exactly what you preach about. So, today, I’m introducing to you to my friend, Amanda Hayes Morgan. She’s cute, bubbly, super positive, open-minded and non-restrictive.

Best of all, we share the same food philosophy, so when we go out to eat we’re able to share everything!

Recently we went out for lunch and shared a salad to start and a brown rice veggie bowl with grass-fed beef. It was DELISH and super nourishing to be with her.

Like me, she cares more about ingredients versus calories, she believes in the importance of the quality of food that you’re eating and she understands the emotional aspect of food. She also has amazing taste… and she’s SUPER organized (not like me!).

Here are some of the foods that Amanda and I love:
– seasonal vegetables and fruit
– dates for smoothies
– fresh ginger root for tea
– pasture-raised eggs for breakfast
– brown rice cakes with raw almond butter for snack
– grass-fed beef with mushrooms, onions and swiss chard for dinner

Amanda creates #bewellwithapproved nutrition programs. Listen to the recording of her recent webinar here.

If you’re feeling confused about food and health trends and want someone to break it down for you in a simple, fast and fun way, listen to the recording here.

She talks about the truth about 3 food trends most people think are healthy — green juice, protein bars and going gluten-free and better options for each.

After you listen to this recording, you’ll feel clearer and more confident when you head to the supermarket.

Reserve your FREE spot for The Food or Fiction webinar here, now: http://bit.ly/1S5HHUS

It’s totally #bewellwitharielleapproved.

Be Well,
Arielle

P.S. Sign up now and start feeling more confident about your food choices. The Food or Fiction Webinar is completely FREE! Listen to the recording here.

PS. Want a killer Black Bean Brownie Donut recipe? Make sure you’re on my mailing list here.

Here is my Healthified Blondie recipe in the meantime. You won’t believe what it’s made of — chickpeas!!

Be Empowered. Be Confident. Be You.

Be Well,
Arielle

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Home-made Hemp Milk

by Arielle J on March 28, 2016

I love finding creative ways to feed the whole family.

This past weekend I went to the Hamptons with my husband, our best friends and their 1 1/2 year old baby, Dagny. Our trip inspired me to find unique protein sources that are practical for adults, and children.

Hemp seeds are a popular vegetarian source of protein, and I love them because they’re very versatile and mild in taste. These greenish-beige seeds are slightly bitter and nutty and can be sprinkled in smoothies, on top of cereal, and even added to trail mix. They’re also super small and soft, so they can be eaten by the spoonful!

If you have a picky child who gravitates toward starchy foods, like pasta and fries, try adding in some hemps seeds or some hemp milk to their daily routine for a dose of protein. 1.5 Tablespoons have 5g of protein.

This hemp milk is sweet and creamy and a dairy and nut-free way to get in some good fats and protein. It also has potassium and magnesium, so it’s great for adults to drink after a workout to help replenish muscles.

Home-Made Hemp Milk
What You’ll Need:
1/2 cup raw shelled hemp seeds
1 1/2 cups filtered water
2 Tablespoons maple syrup
1/4 teaspoon vanilla extract
3 teaspoons raw unrefined coconut butter
pinch of sea salt

Directions:
1. Blend all of the ingredients together for about 60 seconds until milky white.
Drink on its own in a glass, add to cereal or a healthy smoothie.

Makes approx 2 cups milk. (It’s pretty filling so I would separate into four 1/2 cup servings). Store in the fridge in an air-tight jar or container for about 3 days.

*I didn’t find it necessary to strain, but you can strain through a nut bag if you prefer to have a smoother consistency.

Want more healthy recipes? Sign up for my newsletter here.

Interested in another family-friendly recipe? Check out my Healthified Rice Krispies Treats.

be sweet. be fun. be well

xo
be well,
arielle

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Healthified Chocolate Chip Blondies

by Arielle J on March 25, 2016

My husband drives to Connecticut every morning for work and is always looking for quick and easy breakfasts to take with him on the drive. We’ve experimented with protein smoothies (I like this protein powder), brown rice cakes with almond butter (which are delicious but make a total mess in the car), and healthy muffins.

Recently, though, he got into the habit of going to a nearby juice spot around the corner from where we live. Every morning, he picks up the same thing: 1 blondie and 1 green juice.

In nutrition school, I learned never to tell a person (especially your family members and boyfriends, girlfriends) what to eat and what not to eat…unless they ask. Instead, just be power of example.

So, I briefly mentioned to him that I wonder what they make the blondies with at the store. I’ve learned that just because it looks like a healthy restaurant (or store), doesn’t necessarily mean that everything in it is going to make you feel good. Well, I never did my research on the ingredients and I don’t think my husband has ever asked, either.

Instead, I just went ahead and experimented on my own!

These healthified blondies actually look and taste so similar to the one my husband purchases. It’s been a total success in our house, and not to mention, a total money saver too. He was paying $4 every morning for one blondie and I paid about $10 in total to make 16 of them!

So let’s get into what they’re made with…

1- Chickpeas. Yes, chickpeas!! I’ve heard of people using them in baked goods, and this is the second time I had a successful run with them. They add density, just like flour, and are loaded with protein and fiber, making it a more nutritious baked good, and even breakfast. Get excited for my healthified baked good – Black Bean Brownie Donuts! Sign up for my newsletter to be the first to get the recipe.

2- Almond Flour. A great alternative to flour. It’s just ground up almonds. Adds good fat and protein to fill you up (without filling you out).

3- Brown Rice Syrup and Maple Syrup. I’m always looking for ways to “healthify” our favorite indulgent foods without comprising taste or texture. Most baked goods that you find in grocery stores and restaurants (and even recipes online) are made with white sugar or corn syrup, and some even are sweetened with banana, which just doesn’t do it for me. So in this recipe, I swapped the processed stuff for brown rice syrup and maple syrup which give it the perfect sticky texture and sweet flavor.

To fluffen them up a little, I added the best quality eggs I could find — pasture-raised and organic.

For breakfast, I suggest swapping the chocolate chips for something even healthier, like cacao nibs, which are pure chocolate (crushed up cacao beans with no sugar added).

Healthified Chocolate Chip Blondies
Ingredients:
1 can/box organic garbanzo beans (approx 2 cups), drained and rinsed
4 pasture-raised eggs
1 1/4 cup brown rice syrup
1/4 cup maple syrup
2 cups almond flour
1/2 tsp baking powder
1/4 tsp sea salt
1 cup mini dark chocolate chips
1 Tbsp coconut oil

Instructions:
1. Heat oven to 350 F degrees
2. In blender, blend chickpeas and eggs
3. Add brown rice syrup and maple syrup slowly
4. Add almond flour, baking powder and sea salt and blend until smooth
4. Pour chocolate chips into blender and don’t blend — just mix with a spoon
5. Grease a 9×13” glass pan with coconut oil, or lay down some parchment paper. Pour chickpea batter in the greased pan
6. Bake for 45 minutes. Let cool for 10 minutes and cut into large squares and serve. Store in fridge in a glass container with lid for 1 week.
Voila!

* Makes approx 20 squares

Enjoy!

For more healthy recipes, sign up for my newsletter here. And be sure to follow me on instagram (@bewellwitharielle) for more recipes and healthy lifestyle tips.

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10 Ways to Turn Popcorn into Candy on Tastemade

by Arielle J on February 22, 2016

So so excited! My Healthy Coconut Crackerjacks recipe
was featured on Tastemade.com as one of the “10 Ways to Turn Popcorn into Candy” article.

It’s the perfect recipe when you’re craving something indulgent, but don’t want to regret eating it after.

It’s a guilt-free treat when you’re craving something sticky sweet and best of all, it’s just like candy, but it’s not..and it’s made with everyone’s favorite – popcorn!

The Tastemade article says, “social media personality, @bewellwitharielle created a perfect Cracker Jack replacement using coconut oil with some brown rice syrup and maple syrup to make the candy glaze.”

This Coconut “Crackerjacks” recipe is out-of-this-world delicious and so much healthier and easier to make than schlepping to a baseball stadium!

In this popcorn recipe, instead of corn syrup, we used brown rice syrup. Instead of butter and highly processed oils, like soybean oil and canola oil, we used coconut oil. And instead of peanuts, which is inflammatory for some people, we used almonds for the perfect dose of crunch.

Oh – and I popped the popcorn myself and you can too! Learn how to make popcorn without a microwave here.

Great to serve at a party or to bring with you to a sports event!

Check out the article on Tastemade here and get the recipe for these Healthier Coconut “Cracker Jacks” here.

PS. Craving another healthified dessert? Check out my “Peppermint Pattie” Lollipops here.

Want more healthy tips from Arielle? Sign up for Arielle’s free Winter shopping list here.

Learn the best foods to eat in the Winter, plus some recipes to help warm you up from the inside-out. Get it here.

And be sure to follow Arielle on instagram for more healthy inspiration. Can’t wait to be in touch with you!

be sweet. be kind. be you.

be well,

arielle

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Orange “Creamsicle” Protein Smoothie

by Arielle J on February 19, 2016

How good does this look? It’s my Orange “Creamsicle” Protein Smoothie.

Growing up, my Grandma (I called her Nanny), would always have rocky road and orange sherbet in her freezer.
Whenever I would visit, I would always stand by the fridge eating spoonfuls of the orange sherbet out of the carton.

There’s something about the orange flavor, mixed with creamy vanilla
that is just so indulgent. I especially love gorgeous milky orange color!

A few years later when I arrived at camp, all of my friends were flocking to canteen for the chocolate candy bars and ice-cream bars
and all I wanted was vanilla and orange sherbet!!

Yesterday, I was craving something sweet and creamy and those vanilla-orange-sherbet days came to my mind.
So for snack, I whipped up this protein smoothie
and it was out-of-this-world delicious!

I rarely drink smoothies in the winter –
I prefer cups of warm and creamy beverages, but
every so often I will crave something cool and refreshing.
This totally hit the spot.

It’s packed with fiber and protein to energize you and fill you up,
plus a little ginger to help keep your digestive system warm.

Perfect for a mid-morning breakfast,
afternoon snack or dessert.

Orange “Creamsicle” Protein Smoothie
Ingredients:
1 cup almond milk (unsweetened)
1 orange (approx 7oz), peeled
1/2 tsp ground ginger or 1/2 inch fresh ginger
1/4 tsp vanilla
2-3 dates, pitted
2 scoops protein powder
1/2 avocado
handful ice (approx 3 ice cubes)

Directions:
1. Blend all together until super smooth and creamy.

Enjoy!

Want a free Winter shopping list? Enter your email herehere and I’ll send you a shopping list, plus my favorite Winter recipes. For free! Download it here.

be well,

arielle

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My Favorite Foods to Eat in the Winter + Event Recap

by Arielle J on January 27, 2016

Last week I hosted my seasonal cooking event called Be Well: Winter Warm Up and it was such a success!

It was one of the chilliest nights in NYC,
but we had a packed house, delicious warming food
and lots of inspiration to keep the guests full.

The special guest of the night was my friend,
Beth Lipton, Food Director of Health Magazine.
She’s also a chef, health coach, wife and mama.

Coco-mat Soho, a beautiful organic home-store in Soho hosted the evening. It was the perfect, warming, zen atmosphere.

Here’s a recap of the night…

First, Beth and I shared some of our favorite foods to eat in the winter.
We focused on hearty, warming and immune boosting foods.

(Click here to download my Winter Must-Haves handout)

Then, I gave the guests a mini chopping and cooking lesson.

After, I served some delicious Be Well with Arielle exclusive recipes, including:
(Hearty) Split Pea Soup – topped with a sweet potato chip and a sprig of parsley

(Warming) Chai “Tea” – with a ceylon cinnamon stick from Simply Organic

(Immune Boosting) Citrus Sangria – garnished with a slice of clementine and a star anise from Simply Organic

Guests sipped on Soma Water and at the end of evening, everyone took home a fabulous surprise gift bag filled with a list of the Winter-inspired recipes, a copy of Health Magazine’s Feb edition, a pack of Simply Gum’s Ginger flavor,
and jars of black pepper and ground ginger from Simply Organic!

Eating with the seasons can help ease daily bloat and digestion, speed up metabolism and help regulate your body temperature, especially if you tend to be super hot or cold.

Click here for a full Winter shopping list, as well as all of the recipes for the Split Pea Soup, Chai Tea and Citrus Sangra (above), plus 3 other Winter-inspired smoothies and soups.

Looking forward to the next seasonal Be Well event: Spring! Enter your email address here if you would like more information about my upcoming Spring event.

Click here for my Winter shopping list and must-haves for warming up your body!

Be warm. Be delicious. Be you.

be well,

arielle

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Clean Mac and Cheese

by Arielle J on January 21, 2016

On this episode of my show Clean Eating on Healthination,
I show you how to make an unbelievably delicious clean eating
version of Mac and Cheese – Clean Mac and Cheese!

Decadent and creamy, yet still light,
it’s your favorite comfort food gone healthy!

I use brown rice pasta,
which tastes just like regular pasta but is much healthier.
Brown rice pasta is full of fiber, so you can enjoy the taste and texture of
traditional pasta without feeling heavy and weighed down.

And instead of heavy butter and milk which typical mac and cheese calls for,
I use a much lighter alternative – almond milk.

When it comes to cheese (and you can tolerate dairy), I recommend the best quality you can find –
grass-fed organic cheddar cheese for a creamy, gooey texture.

When the cheese sauce is ready, pour it over the cooked brown rice pasta and stir to coat all the pasta with cheese.
You can serve it as is, or take it up a notch if you want a fancier casserole dish to serve at dinner.

This is a super easy meal your whole family will love!
There’s no need to make boxed macaroni and cheese when you can make a guilt-free clean eating version all by yourself!

Clean Eating Mac and Cheese
Ingredients:
2 cups brown rice pasta (elbows), cooked
1 cup almond milk, unsweetened
½ tsp sea salt
1 cup almond flour
4 tsp coconut oil
1 cup organic grass-fed cheddar cheese
¼ cup frozen spinach
Black pepper to taste

Directions: watch how to make it here.

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Apricot Chicken

by Arielle J on January 8, 2016

Sweet and sour, so delicious and so easy.

Perfect dinner to pair with some quinoa or brown rice and greens.

Apricot Chicken
What You Need:
4 Organic Chicken Breasts (approx 2lbs) (1 per person)
1 Tbsp Coconut oil
Olive Oil
1/2 Lemon
2 cups apricot jam (unsweetened)
4 tsp honey, maple syrup or raw agave
1 cup Raw Cashews or 1/2 cup coconut

1. Rinse chicken under water and pat dry with a paper towel
2. Place chicken in a plastic baggie, shut closed and wrap with a towel or paper towel. Using a tenderizer or a hammer (or something heavy like a glass), place bag of chicken on floor and bang on the chicken until it flattens. If you have no idea what I’m talking about, watch this video.
3. Once the chicken has flattened, take out of plastic bag and place on a cutting board. Cut off any remaining white or fat.
4. Coat a pyrex dish or baking sheet with coconut oil so the chicken doesn’t stick
5. Drizzle a little olive oil onto each piece of chicken and lemon juice. Then, spread 2 Tbsp of apricot jam, coating each side of each piece of chicken.
6. Place in oven on broil or at 425 degrees for 10-15 minutes. The top side should be white and cooked through. Flip and cook another 10-15 minutes. If it looks pink or glassy, cook a few more minutes and then cut through the chicken and check again.
7. Add 1Tbsp of apricot jam and 1 tsp of honey, maple syrup or raw agave on top. Sprinkle some cashews or coconut on top. Cook for another 1-2 minutes. Plate them and add a slice of lemon on top as garnish.
Voila! Enjoy!

*Serves 4

Craving more healthy, simple and delicious recipes? Sign up here for Arielle’s newsletter and receive her recipe of the week!

be fresh. be delish. be confident.

be well,
arielle

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Creamy Butternut Squash Soup

by Arielle J on January 8, 2016

If you’re looking for a quick, easy and delicious healthy soup,
you’ve found it!

I made this Creamy Butternut Squash during a private cooking class last week and the girls were obsessed.

The hardest part? Cutting the butternut squash and the onions. And,
that’s not even hard. Watch how to cut a butternut squash here (you can skip the peeling part) and watch how to cut an onion here.

Creamy Butternut Squash Soup
What You Need:
1 butternut squash (3lbs), chopped into 1-inch cubes with skin (approx 6 cups)
1 onion (.5lbs), chopped (approx 2 cups)
1 Tbs coconut oil (aroma-free/refined)
1.5 cups almond milk
1/2 tsp ground cinnamon
1 tsp ground ginger
5 Tbs pure maple syrup
1 tsp sea salt
1 cup pumpkin seeds

Directions:
1. Cut up the butternut squash and onions
2. Place coconut oil in a large soup pot and heat on medium heat. Add
onions and cook for approx 2 minutes until onions look glassy. Stir occasionally with a wooden spoon
3. Add butternut squash and cook on medium heat (with lid on) for about 10-15 minutes until the butternut squash
is soft (place a fork in a piece to determine how soft it is – it should go in easily). Stir every 5 minutes to make sure the mixture is well coated and so the onions don’t burn to a crisp (its ok if the onions brown – it will taste delicious)
4. Once butternut squash is soft, add it to a blender
5. To the blender, also add almond milk, cinnamon, ginger, maple syrup and sea salt. Blend on high until creamy and hot.
6. Pour into bowls and add a few pumpkin seeds on top to make it pretty.
Voila! Enjoy!

*Makes approx 6 cups (good enough for 3 people)

*I prefer it thick, but if you like it creamier and thinner, add more almond milk and blend.

be creamy. be delicious. be healthy.

xo
be well,
arielle

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Lemon Ginger Tea {Video}

by Arielle J on January 5, 2016

Happy NEW Year!

Hope you’re staying warm. I just got back from Florida and Utah.

This recipe is perfect for this chilly weather!

In this episode of Clean Eating on Healthination,
I’m making a simple but delicious citrus tea made with just
two ingredients: lemon and ginger – Lemon Ginger Tea {Video}

This warm, cleansing lemon ginger tea is a perfect way to wake up and start your day
or to drink to wind down and warm up at the end of a day.

You won’t need any tea bags or any sweeteners since you will be using only fresh lemon and ginger.

Lemon Ginger Tea
Ingredients:
½ fresh squeezed lemon
1 inch fresh ginger, peeled
hot water

Optional – add some raw, local honey for additional sweetness.

Directions: get the full recipe and watch how I make it here.

Enjoy!

be sweet. be warm. be you.

xo
be well,
arielle

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Bravo TV 5 Fitness Gurus You Should Be Following

by Arielle J on December 22, 2015

I am so, so psyched! Bravo TV named me one of the 5 health and fitness gurus you should be following!

In honor of Bravo’s new TV series Work Out New York,
they gathered some fitness bloggers, lifestyle coaches, and all-around health gurus to help get you out of your slump and
into great shape and they chose me as one of them!

What an exciting way to top off the year!

Honored to be in the company of some of my fave workout instructors (and Bravo celebs)!!!

Check out Workout New York on Bravo every Sunday 9/8c and check out the article here.

Be strong. Be fit. Be you.

be well,
arielle

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Winter Wellness Workshop and Cooking Class in NYC

by Arielle J on December 14, 2015

I’m hosting my next seasonal cooking class and wellness workshop for the Winter
and you’re invited!

Thursday, January 21, 2016
New York City
7PM – 9PM

Join me and Special Guest, Beth Lipton, Author, Health Coach and Food Director at Health Magazine
for an inspirational night that will warm you up from the inside-out!

Come to Get:

Helpful nutrition advice to rejuvenate and feel warmer for Winter

List of warming foods to prepare the body for cooler months

Quick and simple cooking tips

Knife skills and chopping techniques

Taste-tests of new healthy products

Light bites will be served

Leave feeling excited to cook and take better care of your body!

Event Details:

Date: Thursday, January 21, 2016
Time: 7pm
Location: Coco-mat Soho, 49 Mercer Street (bet Grand & Broome)

Ticket: $35

More info and to purchase tickets, click HERE.

Check out my recent cooking classes here: Spring, Summer and Fall.

Can’t wait to see you!

be rejuvenated. be warm. be you.

xo be well,
arielle

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Healthified Sweet Potato Kale Latkes

by Arielle J on December 11, 2015

Tonight marks the third night of Chanukah. On this holiday, it’s a tradition to eat latkes (otherwise known as potato pancakes). The oil for cooking the latkes is symbolic of the oil that kept Israel lit with a long-lasting flame.

Typically, latkes are made with white sweet potatoes, eggs, white flour or matzo meal and then fried in vegetable oil.

To lighten things up (pun intended), I decided to make Healthified Sweet Potato Kale Latkes. Instead of white potatoes, we use fiber-rich sweet potatoes, swapped the white flour or matzo meal with protein-packed almond meal and sautee them in organic aroma-free coconut oil, instead of fry them in bad quality vegetable oil.

I also added a dose of greens to add some color (and nutrition). A paleo, gluten-free and wheat-free treat any day of the year, but particularly special on Chanukah!

Healthified Sweet Potato Kale Latkes
What You’ll Need:
1 sweet potato, spiralized or grated (equal to approx 6 cups spiralized)
1 white onion, spiralized or grated (equal to approx 6 cups spiralized)
2 kale leaves, cut into thin slices (chiffonade) or handful/1/4 cup spinach, chopped
3/4 cups almond flour (or “almond meal”)
2-4 eggs (pasture-raised), whisked
2 Tbsp coconut oil
2 tsp sea salt (or to taste)
1/4 tsp ground pepper

Directions:
1. Spiralize or grate the sweet potato and onion. If spiralizing, chop the spiralized sweet potato and onion (sweet potato – into 1-inch long pieces and the spiralized onion into 1/2-inch pieces) otherwise, the pieces will be super long. I like using a grater or this spiralizer.
2. Then, place a paper towel over the sweet potatoes and while standing over a sink, ring out the sweet potato, releasing any extra moisture.
Repeat with onion. (Tip – if the onion becomes grated instead of spiralized, that’s great, too) Be careful of your eyes!
3. Place sweet potato and onion into a bowl, add kale, 2 eggs, almond flour, salt and pepper. Mix well with hands until mixture is wet. If mixture isn’t wet and sticking together when you roll together, add 1-2 more eggs.
4. In the meantime, heat up a medium non-stick pan with 1 Tbsp coconut oil on medium heat. (Tip- When you drop in a piece of sweet potato and it starts to sizzle, you’ll know the pan is hot and ready.) I usually cook 5 latkes at a time, so you’ll end up making about 2-3 batches.
4. For each latke, scoop out 2 Tbsp worth of the sweet potato mixture (I like using an ice cream scooper or spoon) and then roll in a ball with your hand, and then place carefully on sizzling pan.
5. Pat down with a spatula to flatten and cook on each side for approx 3-4 minutes on each side or until crispy.

6. Use remaining coconut oil when needed.

Yields approx 10-12 latkes

Serve with some apple sauce, ketchup, organic sour cream, plain yogurt, or my apple-ginger soup!

Perfect to make for Chanukah or a pairs perfectly with (grass-fed) meatloaf, chicken or salmon.

Enjoy!

Be festive. Be bright. Be kind.

Be Well,

Arielle

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Healthified Apple Cider Donuts

by Arielle J on December 8, 2015

If you know me well, or follow me on instagram (@bewellwitharielle),
you’ll know that I’m obsessed with going to the farmers market.

The Union Square Farmers Market in NYC is literally downstairs from me,
so I happen to go (almost) every Monday, Wednesday, Friday and Saturday when it’s on.

My favorite thing to do is walk around and check out what’s in
season, but I also can’t help but
smell the delish apple cider donuts every time I pass by the apple purveyors!

In celebration of Winter approaching, I decided to make some
apple cider donuts, and of course, healthify them so you can eat them
for dessert (or breakfast) without the guilt!

Get excited, because these are gluten-free, dairy-free, paleo and made without refined sugar.

Healthified Apple Cider Donuts
What You Need:
1 cup organic apple cider
1 3/4 cups Organic Gemini tiger nuts flour
1/3 cup coconut palm sugar
3 tsp baking powder
1/4 tsp sea salt
1/8 tsp cardamom
1/8 tsp nutmeg
1/8 tsp cinnamon
1/8 tsp all-spice
1 egg (preferably pasture-raised), room temp
4 Tbsp coconut oil, liquified

Cinnamon – Sugar Topping:
1 Tbsp cinnamon
1/4 cup coconut palm sugar

Directions:
1. In a small saucepan, bring apple cider to a boil.
Continue cooking over high heat until it reduces half way
(approx 12 minutes). Cool completely. (Will reduce to about 1/2 cup)
2. In a large bowl, mix the dry ingredients –
tigernut flour, coconut palm sugar, baking powder, sea salt
and spices.
3. In a small bowl, whisk egg, melted coconut oil (use only 3 Tbsp – use the extra 1 Tbsp to grease the pan) and cooled cider.
4. Mix the egg mixture into the dry flour mixture until the dough is moist and sticky.
Refrigerate covered (with plastic wrap) for 1 hour or until firm enough to shape.
5. Grease the donut pan with a 1 Tbsp coconut oil. Scoop out about 2 Tbsp + 1 tsp dough and pat it down in the circle on the donut pan. Make sure the middle area of each donut is free of dough.
6. Bake at 350F degrees until cooked – approximately 20-30 minutes. (Ovens vary. Using a fork or toothpick, stick it in a donut and if the fork comes out with dough, cook a little longer until it comes out clean)
7. Cinnamon Sugar Topping: In a small bowl, mix 1 Tbsp cinnamon and 1/4 cup coconut sugar. Toss with warm donuts.
Break off a piece and enjoy!

Makes 6 mini donuts

I used this mini donut pan. And I used Organic Gemini tiger nuts flour – full of fiber and perfect for baking.

Thanks to Taste of Home’s recipe for the inspiration. I ended up totally healthifying it! I swapped all purpose flour for tiger nuts flour, coconut palm sugar for brown sugar, coconut oil, for butter, and baked them in a donut pan, instead of frying them!

Hope you enjoy them!

be creative. be sweet. be delicious.

xo
be well,
Arielle

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Learn How To Thrive At Work Without Sacrificing Your Health

by Arielle J on December 3, 2015

I’m busy woman with a lot on my plate (pardon the pun)… and a lot on my mind.
So, I’m always looking for new and unique ways to de-stress and feel more calm so I can ultimately more productive and happy at the same time.
When my beautiful friend, Grace Smith, asked if I would like to join her
Mind Body Academy,
I wrote back with the biggest “YES!”

When Grace and I officially met a few years ago at a health
and wellness conference, I instantly fell in love with her
light, zen, peaceful and happy energy. You’ll feel her energy the second you listen to her speak –
her voice is BEYOND calming and soothing.

Recently, I’ve been feeling more anxious than ever –
I spilled water on my computer the night that I got back from Thanksgiving vacation,
which just so happens to be two days before I was about to launch my new group coaching program.

I’ve been tapping into my favorite tools that usually help me feel more calm in the moment
and have been trying to be as positive as possible.
But no matter how many positive thoughts we think –
if the underlying subconscious beliefs driving those thoughts remains that same, so do we.

So I’m really ready to learn new tools to feel at peace from
Grace, one of the most qualified, experienced, and highly sought-after stress-relief experts.

Grace teaches others all over the world how to transform limiting thoughts into empowering beliefs. She also teaches us tips on how to thrive without sacrificing our healthy because so often we work so hard to be successful that we get sick in the process.

Her famous motto is: “just close your eyes and get free”. With her guidance, trust me – you will feel
more free, calm and less stressed instantly.

The first time I listened to one of her meditations (after literally just 15 seconds, I drifted off to sleep!!)
It was pretty amazing.

Grace, along with Jovanka (the founder of the “Wellness Smackdown”)
have developed a method like nothing else I’ve experienced, and they are teaching their breakthrough MindBody Method for free this week!
I am so excited for you to learn these special techniques.
As one of Grace’s personal fans and clients, I am a proud affiliate and will be personally joining all of you who sign up here today
to learn the MindBody Method: here.

What you’ll learn by signing up for this FREE MindBody Method training:
•How to improve your relationship with your body so you can finally get new healthy habits to stick
•How to excel in the workplace without sacrificing your health
•How to find that balance in your life without losing your drive, so you don’t need to be sick to be successful

If you want to learn the science behind getting new healthy habits to stick,
I HIGHLY recommend you sign up and learn this MindBody Method with me.
My favorite part in Video #1 starts at 10 (min):13 (seconds).
Here’s the link again to sign up to start watching (and listening to Grace’s amazingly calming voice). Can’t wait for you to learn the MindBody Method with me!

I hope you find it helpful. I have a feeling you will:)

Have a great rest of the week!

be calm. be peaceful. be free

xoxo

Be Well,
Arielle

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