{Photo by Carli Choi}
It’s been a while since I’ve posted because I’ve been busy cooking up some big things, including a big bun in the oven — a baby girl!!
She’s expected to arrive Winter 2017.
I’m really looking forward to sharing my fertility story (get ready for a webinar in a few weeks), as well as recipes for the mama-to-be (subscribe to my newsletter here so you don’t miss them).
In the meantime, wanted to share something exciting…
Made my official baby bump debut today during a video segment with Marie Claire Magazine! Over 7k people tuned in to watch LIVE from all around the world.
{Photo by Carli Choi}
I made “3 Quick Lunches that Actually Taste Good”
….and my bump made a big appearance, so check it out the full segment here! (and below)
Brittney Levine, the Host of “The Fix” for Marie Claire invited me on and we had so much fun! I showed how to make three super simple, healthy home-made lunches that take less than 5 minutes to make and that actually taste good!
Here’s a sneak peak into what we made and all of the ingredients so you can make them, too! Easy enough to make during the week (even at work) and tasty enough to eat for yourself, or to serve to the entire fam!
Here are three super simple, healthy home-made lunches:
{Photo by me, @bewellwithrielle)
Kale Pizza
What You Need:
1 small tortilla (I like this one made of sprouted grains or this one made of brown rice)
2 Tbs tomato sauce
1 organic mozzarella stick, sliced
Handful kale pieces or spinach, chopped, ripped or shredded
Optional toppings – oregano and garlic powder
Directions:
1. Place tortilla on parchment paper or tin foil and place onto toaster tray (if you have one)
2. Toast in a toaster oven on high for 5 minutes or until melted and delicious. (You can also use the broil function on your oven for a quick cooking)
3. Optional – sprinkle on some garlic powder and/or oregano to taste and voila!
Serves 1
{Photo by Carli Choi}
Cucumber Tzaziki
What You Need:
1/2-1/4 cucumber, diced
1 container greek yogurt (I prefer organic, pasture-raised and/or local. You can also try with coconut yogurt if you’re dairy-free, but consistency will be different)
1 tsp garlic powder (or approx 1/4 tsp fresh or roasted garlic, minced)
1/2 lemon, juice
sea salt – sprinkle
Directions:
1. Dice cucumber into small 1cm x 1cm pieces
2. In a bowl, mix yogurt, garlic powder, lemon juice and sea salt. And then add in cucumbers. Viola!
Serves 1
*add a dollop to salad for extra protein
*eat as a snack with some celery, carrots or crackers
*if you tolerate daily or prefer not to eat dairy, you can try this recipe with coconut yogurt.
…and last but not least, this amazing healthified version of Asian cold sesame noodles. They were such a hit on set, the videographer licked the bowl!
{Photo by Alyssa Gagarin}
Kelp Noodles with Sesame-Almond Butter Sauce
What You Need:
1 package kelp noodles
3 Tbsp almond butter, no sugar added (you can also use peanut butter or cashew butter or tahini but they may all be different consistencies)
1 Tbsp toasted sesame oil
1 Tbsp tamari
2 tsp honey
1 Tbsp water (to thin)
optional – sliced almonds and sesame seeds and chia seeds
Directions:
1. Rinse kelp noodles under warm water for 5-10 seconds and drain. Set aside in a bowl.
2. In another bowl, mix almond butter, toasted sesame oil, tamari, honey and water.
3. Add on top of kelp noodles and mix well. (I like using my hands to mix). Add more tamari, sesame oil and water depending on how flavorful and liquidy that you like it. I like on the thicker, heartier side.
4. Add sliced almonds, sesame seeds and chia seeds on top.
Voila!
*The longer the kelp noodles soak in the sauce, the softer they become. Leave overnight for softest noodles, or eat immediately for more of a crunchy-ish texture!
*Save in a glass tupperware container for lunch for 3 days or lunch and dinner!
Serves 3
{Photos by Carli Choi at Bar Works}
Hope all of these recipes inspire you to make your own quick lunch this week!
Be easy. Be simple. Be well.
xo
be well,
arielle
P.S If you’re interested in Arielle’s upcoming events, want more of her recipes, and to hear her fertility story, subscribe to her newsletter here. xo
