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Chestnut Praline Latte Oatmeal

by Arielle J on November 18, 2014

 

chestnut praline latte oatmeal  by be well with arielle - arielle haspel

When I found out that Starbucks was coming out with their new Holiday drink:
The Chestnut Praline Latte,
I ran out to get some chestnuts…I’m not kidding.

They officially launched their holiday drink last week and apparently it’s the first holiday drink that they’ve introduced to the market in five years!

But according to Shape Magazine, a grande (16 ounces) of their Chestnut Praline Latte
has 39 grams of sugar, which is almost like drinking a bottle of sweetened soda.

Imagine how that makes your body feel in the morning!
I’m sure delicious on your tastebuds and jolt of energy as soon as you take a sip…
but then a TOTAL sugar crash later….

Not to mention what it does to the abs you’re doing those crunches for.

So, in the spirit of the holidays (a healthy holiday for all),
I healthified their Chestnut Praline Latte and made it into breakfast form!

This is a delicious, healthier version to
that latte – and so much better to have in the morning.
This oatmeal is made with brown rice syrup vs. white sugar and
whole grain oats to help maintain your blood sugar leaving you feel energized.
It has a touch of espresso and topped with caramelized chestnuts and spices, just like Starbucks’ drink!

In the morning, you want to fill up your body with
drinks and foods that will make you feel energized
but wont spike your blood sugar.

Talk about seasonal bliss…

Chestnut Praline Latte Oatmeal
Ingredients:
1 cup almond milk
1 pinch sea salt
1/2 cup oats
1 tsp brown rice syrup (or coconut palm sugar)
1/8 cup chestnuts
1/2 tsp vanilla extract
1/2 tsp coffee extract or espresso or coffee

Toppings:
1/8 chestnuts
1 tbsp coconut flakes
1 tsp coconut oil
1 tsp brown rice syrup or coconut palm sugar

Directions:
1. boil almond milk, sea salt and vanilla and coffee
2. add oats and cook for 5 min on low
3. mix toppings (chestnuts, coconut flakes, coconut oil and brown rice syrup) and place  on a parchment or tin-foil lined baking sheet and broil for 5 min until carmelized
4. Take oatmeal out of pan and place in bowl, top with toppings, serve with a spoon and voila!

Be delightful. Be festive. Be well.

Craving another holiday recipe? Try my Guilt-Free Pumpkin Spice Latte Donuts!

xo
be well,
arielle

chestnut praline latte oatmeal  by be well with arielle - arielle haspel

 

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Crispy Hot Chocolate Truffles

by Arielle J on November 17, 2014

Crispy Hot Chocolate Truffle

Today I’ve made the perfect holiday treat – something spicy, rich and deliciously fun.

It’s a blend of rice krispies + chocolate + spicy hot chocolate =
a Crispy Hot Chocolate Truffle!

Watch how I make it here:

Crispy Hot Chocolate Truffles
What You Need:
3 1/2 cups Brown Rice Krispies
1/2 cup sunflower seed butter, unsweetened (or nut butter of choice)
1/2 cup brown rice syrup (healthier alternative to marshmellows)
1 tbsp pure vanilla extract
1 tbsp coconut oil
1/2 tsp sea salt
2 cups dark chocolate chips (if you want it totally refined-sugar free) or use dark chocolate chips
1 tsp cayenne or chili (or more if you want it more spicy)

Optional holiday toppings:
– 1/2 cup pistachios
– 1/2 cup goji berries
– 1/2 cup shredded coconut
– 1/2 cup chocolate chips

*Makes approx. 25 treat balls

Directions:
1. In a large pot over low-medium heat, mix the brown rice syrup, coconut oil, sunflower butter, sea salt and vanilla extract. Stir well until combined and melted.
2. Remove from the heat and stir in rice krispies until all of the rice krispies are coated.
3. Using a ice-cream scooper or a tablespoon, scoop out a 1-inch ball, roll around with your hands and place onto a parchment-paper or tin-foil lined cookie sheet (or plate). If they get too sticky, lightly wet your hands with some water and keep on rolling
4. Place in the freezer (or refrigerator) for approx 5-10 minutes until they set and are pretty hard.
5. While you’re waiting them to set in the freezer, melt the chocolate. In a small pan on low heat, pour in the chocolate chips and stir until the chocolate is melted. Add the chili/cayenne for some spiciness.
6. Once the treats are done in the freezer, using a spoon, dip the the treats into the chocolate until the entire ball is coated and place on a parchment-paper lined tray or plate.
7. If you want to get fancy, you can add some shredded coconut, goji berries, pistachios to add a little pop of holiday color! Do it while the chocolate is still wet.
8. Put back in the freezer or refrigerator for approx 5-10 minutes until the chocolate is hardened. Voila!

A hot, spicy chocolate truffle with a crunch!

Check out the video here.

Crispy Hot Chocolate Truffle with pistachios

* This is a great option when making them for kids, bringing them to schools, or making them for an event bc sunflower butter is made of seeds, not nuts, so it’s considered nut-free.

Craving another holiday treat? Try my Pecan Pie Muffins.

Be sweet. Be festive. Be delightful.

xo
Be Well,
Arielle

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Organic Chicken Enchilada Soup

by Arielle J on November 13, 2014

organic gluten free chicken enchilada soup

This is the most amazingly delicious and easy to make
soup. Not made in a crock pot or slow cooker,
just your regular pot!

Organic, gluten-free and so warming.

What you need:
Organic Chicken Enchilada Soup
2 organic chicken sausages, sliced
1 medium yellow onion, chopped
1/2 cup frozen collard greens
2 cloves garlic
1 15oz can diced fire roasted tomatoes
2 cups water
1 tbsp chili powder
1 tbsp oregano
1/2 tsp salt
pepper to taste

Serves 2

Directions:
1. add onion, garlic to pan with a little olive oil cook for 3 min
2. add chicken sausage to pan and cook for approx 4 min until slightly brown
3. pour water and diced tomatoes over. add any veggies you want. sprinkle with seasonings.
4. cover and cook until hot – approx 5-10 minutes

Place in a bowl and enjoy!
voila!

organic enchilada soup
be warm. be yummy. be delicious.

 

be well,

arielle

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Honey-Mustard-Pretzel-Crusted Salmon

by Arielle J on November 11, 2014

Pretzel-Crusted Salmon

This is the simplest dinner ever and too delicious for words!

Here, I use spelt pretzels – not gluten-free, but a whole grain and healthier than regular white pretzels (and as tasty)

Honey-Mustard Pretzel Salmon 
What You Need:
2 fist-size pieces of salmon
22 spelt pretzels or honey spelt pretzels, crushed
2 tbs dijon mustard
2 tbs raw local honey

Directions:
1. mix mustard and honey
2. spread mustard and honey onto salmon and place onto a parchment-paper lined baking sheet
3. broil on high for 10-13 min
4. add pretzels and cook approximately 3 more minutes until crispy
ENjoy!

*Serves 2

Pairs perfectly with this Kale Caesar Salad.

be delightful. be yummy. be well.

xo

be well,

arielle

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Rice Krispy Treat Snowballs

by Arielle J on November 4, 2014

rice krispies treat snowballs arielle arielle

This sweet and cute recipe is great
to make when you’re in the mood to bake
a yummy dessert.

Super easy to make, healthy enough
to eat for breakfast and no baking
actually required!

Also, a plus when you’re making them
for others because they’re
gluten-free, dairy-free, refined sugar-free
AND nut-free!

rice krispies treat snowballs arielle arielle

Rice Krispy Treat Snowballs
Ingredients:
3 1/2 cups Brown Rice Krispies
1/2 cup sunflower seed butter (or nut butter of choice)
1/2 cup brown rice syrup (or coconut palm nectar)
1 tbsp pure vanilla extract
1 tbsp coconut oil
1/2 tsp sea salt
shredded coconut

Directions:
1. In a large pot over low-medium heat, mix the brown rice syrup, coconut oil, sunflower butter, sea salt and vanilla extract. Stir well until combined and melted.
2. Remove from the heat and stir in rice krispies until all of the rice krispies are coated.
3. Using a ice-cream scooper or a tablespoon, scoop out a 1-inch ball, roll around with your hands and place onto a parchment-paper or tin-foil lined cookie sheet (or plate).
4. Place in freezer to set for approx 5-10 minutes. Roll in some shredded coconut.
Voila!

*Makes approx. 25 treat balls

I made them for an event that I
participated in last week and wrapped them up in little treat bags
with the recipe attached.

rice krispies treat snowballs arielle arielle

P.S Check out the regular Rice Krispies recipe version here that I made with my nephew, Chef Evan.

Be healthy. Be fun. Be well.

xoxo

be well,
arielle

 

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Fall Fueling Amazing Event with Athleta

by Arielle J on October 30, 2014

arielle haspel's apple crumble pie smoothie from bewellwitharielle.com made for athleta

Last week, I hosted a “Fueling Amazing” nutrition and wellness
event at Athleta’s Flatiron location in New York City.

It was amazing to partner with Athleta for this event –
a brand dedicated to making women feel confident inside and out.

Over 120 people signed up for the event, so
we had to cap it and start a waitlist!

How cute is this Athleta lifestyle dress and bomber vest?
Both were super comfortable and form fitting
and I felt confident wearing them all night.

First, I shared some of my secrets to living a healthy life:
1. chewing
2. drinking water
3. eating seasonally

I bought everything for this set-up the farmers market – just couldnt resist the gorgeousness!

arielle haspels event

Then, I did a Fall smoothie demo for my Apple Crumble Pie Smoothie!

arielle haspel's apple crumble pie smoothie from bewellwitharielle.com made for athleta

First, I showed everyone how to make it. Then, Juice Press made everyone my smoothie for the guests to taste test.

If you want to make this recipe at home, see the recipe here,
otherwise stop into any Juice Press location
and ask for the “Be Well with Arielle Smoothie”.

Made with seasonal Fall ingredients. Delicious
for breakfast and nutritious for before or after the gym.

Get the ingredients and full recipe here.

Try it – I think you’ll like it!

arielle haspel's apple crumble pie smoothie from bewellwitharielle.com made for athleta

arielle haspel's apple crumble pie smoothie from bewellwitharielle.com made for athleta

Then, I cheered with guests!arielle haspels event

After the guests tasted my Apple crumble Pie Smoothie,
they indulged in my Creamy Pumpkin Spice Quinoa Cups.


creamy pumpkin spice quinoa by arielle haspel of bewellwitharielle.com

My mom, (Marna of Chelsea Catering NYC) did such an amazing
job setting this up for me with her staff and my dad carved this “Be Well” pumpkin – how cute?!

arielle haspels event

Made with seasonal Fall ingredients. Delicious
for breakfast and nutritious for before or after the gym, or also great for a
warming snack or dessert.

Simply Organic gave guests some quinoa boxes to take home and
Ancient Harvest provided guests with their own mini samples of ground ginger and cinnamon!

creamy pumpkin spice quinoa by arielle haspel of bewellwitharielle.com

A great alternative to traditional (and boring) oatmeal,
SO easy to make and higher in protein than oatmeal!

creamy pumpkin spice quinoa by arielle haspel of bewellwitharielle.com

Make a big batch of plain quinoa one night and then the next morning,
add some of the ingredients to a pot, heat up and voila! Get the ingredients and full recipe here: Creamy Pumpkin Spice Quinoa.

creamy pumpkin spice quinoa by arielle haspel of bewellwitharielle.com

And then the guests enjoyed it all and shopped till they dropped!

arielle haspels event

arielle haspels event

arielle haspels event

arielle haspels event

arielle haspels athleta event

arielle haspels athleta event

arielle haspels athleta event

arielle haspels athleta event

arielle haspels athleta event

Looking forward to seeing you at my next events!

Sign up for my newsletter here to find out about attending one near you soon (and for more healthy recipes!)

In the meantime, check out my healthy cooking show, “Treat Yourself” on Glamour.com.

xo
be well,
arielle

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Healthier Ramen Burger Recipe

by Arielle J on October 30, 2014

healthy ramen burger inspired by popsugar by arielle haspel of bewellwitharielle.com

A few weeks ago, I attended Brooklyn’s famous Smorgasburg
and while I was there, spotted THE RAMEN BURGER stand.

It was hard not to salivate over the burgers –
almost everyone walking around the market had one
in their hand.

But…I opted out from buying it.
The line looked about 40 minutes
long and it’s very, very rare (pardon the pun)
that I eat meat unless I know
for sure that it’s local, grass-fed or organic.

So instead of sulking my way out of the festival,
and continuing to feel regretful,
I decided to “healthify it!”

This Healthified Ramen Burger is the healthier version,
but as delicious, easy to make and best of all, guilt-free.

healthy ramen burger inspired by popsugar by arielle haspel of bewellwitharielle.com

What makes this is a Healthier Ramen Burger:
– it’s made with “healthified” cleaner ingredients
– brown rice and millet ramen vs. white flour ramen noodles
– ramen that is sauteed vs. fried
– cooked in good quality oil
– burger made with fresh, local, grass-fed meat
– seasoned with gluten-free soy sauce (tamari)
– topped with delicious vegetables, like avocado, onions, tomato, kale AND
a fresh “certified humane” pasture-raised egg from the Farmers Market
– topped with non-corn syrup ketchup
– served with home-made sweet potato fries.

This recipe was adapted from Popsugar Food Online Ramen Burger Video.
It was originally inspired by Keizo Shimamoto‘s recipe
and sold at The Ramen Burger at Brooklyn, New York’s Smorgasburg market.

Popsugar’s recipe really just looked too good not to make.

Get excited…

The Healthier Ramen Burger
Ingredients:
1 package brown rice ramen noodles (2 cakes), cooked
2-4 eggs (“Certified Humane” if can find those)
2 tbs olive oil, grapeseed or coconut
2 grass-fed/organic beef burger patties
4 tsp Tamari
2 tsp Toasted Sesame oil
1 leaf kale, de-stemmed, washed and cut in big pieces
1/2 avocado
1/4 tomato
1/2 red onion
2 tbs non-corn syrup ketchup
pinch sea salt
pinch pepper

Directions:
1. Cook the ramen according to the directions on the package.
2. In a small bowl, whisk 2 eggs.
3. Add the ramen to the egg mixture and mix until fully coated.
4. Divide the egg-coated ramen into four portions (which is going to make the top and bottom “bun” for two people). Wrap each portion in plastic wrap or a plastic baggie (if you have a fancy ramekin or a deli container, put it in, or just put it on a plate and then weigh it down with a can of soup to compress it into a flat bun shape. Refrigerate for at least 15 minutes.
5. Add the oil to a skillet, and set over medium-high heat.
After a few minutes (once the oil begins to shimmer/move),
take the ramen noodles
out of the baggies or containers, mold into a circular,
flat patty shape and place on pan.
Cook on each side about 5 minutes/ or until they’re dark golden brown/crispy
on both sides.Place on two plates
6. Season the hamburger patty with sea salt, pepper,
a splash of tamari, and toasted sesame oil.
Wipe out the skillet, and cook the burger over medium-high heat each side is
brown (not red) or to your liking.
7. Add another splash of tamari and toasted sesame oil. Place on plate while
you prepare the toppings.
8. (optional if you want an egg on top of your burger) Wipe out the skillet,
and lower the heat to medium. Add 1 tablespoon of oil to the pan, and fry the other 2 eggs sunny side up.
9. Assemble the burger in this order: ramen bun, ketchup, kale, burger patty,
tomato, fried egg, avocado and the second ramen bun.
10. Place on a plate (or wrap in wax paper for easier eating), serve hot and start salivating.
Voila!

Makes: 2 Ramen Burgers

How much do you love me?

Post a picture of your Healthy Ramen Burger creation on instagram
and tag me @bewellwitharielle!

This recipe is a healthy version, adapted from Popsugar Food Online Ramen Burger Video.
It was originally inspired by Keizo Shimamoto‘s recipe
and sold at The Ramen Burger an Brooklyn, New York’s Smorgasburg market.

P.S Craving another  healthier meat recipe? Check out my Healthy Quinoa Bolognese with Kale.

P.P.S. Want a vegetarian version of this recipe? Swap the burger with this kind of veggie burger or this split pea burger.

P.P.P.S I have a cooking series on Glamour.com! Check it out here and don’t forget to Treat Yourself, always!

be so delicious. be healthier. be well.
xo
be well,
arielle

treat yourself glamour magazine be well with arielle

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Creamy Pumpkin Spice Quinoa

by Arielle J on October 29, 2014

creamy pumpkin spice quinoa by arielle haspel of bewellwitharielle.com

At my nutrition and wellness event
that I hosted last week at Athleta,
I taught the guests how to make
this Creamy Pumpkin Spice Quinoa.

arielle haspels event

Made with seasonal Fall ingredients.
Delicious for warm breakfast, nutritious for
before or after the gym, and also great to eat
for a yummy warming snack or dessert!

creamy pumpkin spice quinoa by arielle haspel of bewellwitharielle.com

A great alternative to traditional (and boring) oatmeal,
SO easy to make and higher in protein than oatmeal.

creamy pumpkin spice quinoa by arielle haspel of bewellwitharielle.com

Make a big batch of plain quinoa one night and then the next morning,
add some of the ingredients to a pot, heat up and voila!

Creamy Pumpkin Spice Quinoa
Ingredients:

– 1 cup Ancient Harvest quinoa, cooked
– 1/2 cup almond milk
– 1/2 tsp Simply Organic vanilla extract
– 1/4 tsp Simply Organic pumpkin spice
–  1 tbs local maple syrup (or raw honey)
– dash sea salt
– sprinkle cacao nibs
– sprinkle pumpkin seeds

Directions:
1. Add to a sauce pan, heat up and enjoy!

*Add more/less pumpkin spice depending on how pumpkiny you like it.

*Serves 1

Serve in a bowl. Voila!

creamy pumpkin spice quinoa by arielle haspel of bewellwitharielle.com

Craving another creamy quinoa dish? Try my Creamy Coconut Almond Quinoa.

be delicious. be energized. be well.

And check out my other healthy recipes and videos on my Cooking Show, Treat Yourself on Glamour.com.

xo
be well,
arielle

treat yourself glamour magazine be well with arielle

 

 

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Seasonal Fall Smoothie: Apple Crumble Pie

by Arielle J on October 28, 2014



arielle haspel's apple crumble pie smoothie from bewellwitharielle.com made for athleta

Introducing my favorite new Fall Smoothie….
The Apple Crumble Pie Smoothie!

At my nutrition and wellness event
that I hosted last week at Athleta,
I taught the guests how to make
this seasonal fall smoothie, that tastes just like Apple Crumble Pie.

Made with seasonal Fall ingredients.

Delicious
for breakfast and nutritious for before or after the gym.

Try it – I think you’ll like it!

arielle haspel's apple crumble pie smoothie from bewellwitharielle.com made for athleta

Apple Crumble Pie Smoothie
Ingredients:

– 3 1/4 apples
– 8oz coconut water
– 8oz almond milk
-1 tbsp almond butter
-2 tbsp granola or oats
-2-3 dates
-1/4 tsp Simply Organic cinnamon 
-1/4 tbsp Simply Organic ground ginger (or 1 inch piece of fresh ginger)

*Optional Healthy Superfood Add-ins:
– 1 tsp coconut oil or 1/4 avocado (moisturizing and filling)
maca (energy and endurance)
hemp (protein)
chia (fiber and protein)
cacao nibs (energy and crunch)
spirulina (energy and good for your immune system)

*Serves 1-2

Directions:
1. Blend all together and voila!

arielle haspel's apple crumble pie smoothie from bewellwitharielle.com made for athleta

arielle haspels athleta event

arielle haspel's apple crumble pie smoothie from bewellwitharielle.com made for athleta

be delicious. be energized. be well.

Craving another delicious recipe? Stay tuned for my Creamy Pumpkin Spice Quinoa tomorrow!

And check out my other healthy recipes and videos on my Cooking Show, Treat Yourself on Glamour.com.

xo
be well,
arielle

treat yourself glamour magazine be well with arielle

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Healthier Chocolate Almond Butter Cups Video

by Arielle J on October 27, 2014

chocolate almond butter cups by arielle haspel

This super-easy and super-delicious recipe
is the best treat to make if you love chocolate,
you’re in the mood to “bake” and perfect to make for a party –
especially for Halloween, Thanksgiving or Christmas!

Try my healthy take on the classic peanut butter cup
with this no-bake recipe for dark chocolate almond butter cups.

Featured on my cooking series, “Treat Yourself” on Glamour.com!

Chocolate Almond Butter Cups
Ingredients

– 2 bags dark chocolate
– 1 to 2 cups almond butter
Pink Himalayan salt, coarse or sea salt
cute cupcake wrappers
– small pastry brush or pancake dispenser

Directions:
1. Melt chocolate in a pan (low-medium heat, stir occasionally).
2. Once chocolate is melted, carefully pour into a pancake dispenser and then “pour” into cupcake wrappers.
3. Spread chocolate upsides (using pastry brush or spoon).
4. Refrigerate 3 to 5 minutes, or until hard.
5. Take out of fridge and place a dollop of almond butter in cup. Flatten with a finger.
6. Add a touch of salt (optional).
7. Pour rest of melted chocolate on top until about 3/4 way up.
8. Refrigerate for 10 minutes to set.
Serve and enjoy!

* Makes more than 24 chocolate almond butter cups

Watch the video here.

be sweet. be fun. be well.
xo
be well,
arielle
treat yourself glamour magazine be well with arielle

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Guilt-Free Penne a la Vodka

by Arielle J on October 17, 2014

Glamour.com - Oct 17, 2014

 

Guilt-Free Penne a la Vodka on Glamour.com! Get the recipe here.

xo

be well,

arielle

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Guilt-Free Pumpkin Spice Latte Donuts

by Arielle J on October 17, 2014

pumpkin spice latte donuts by arielle haspel

Tis the season of pumpkins,
pumpkin pie and pumpkin spice lattes!
But watch out!

Some of those delicious sounding “Pumpkin Spice Lattes”
may have over 50 grams of sugar in one cup and
absolutely no pumpkin in the ingredients!

To get a healthier pumpkin spice latte fix,
I’ve made these delicious, easy-to-made
Guilt-Free Pumpkin Spice Latte Donuts!

Gluten-free and (almost) vegan.

pumpkin spice latte donuts by arielle haspel

Guilt-Free Pumpkin Spice Latte Donuts
What You Need:
1/2 cup coconut flour
1/2 cup coconut palm sugar
1 tsbp pumpkin spice
organic canned pumpkin puree
2 eggs (free-range, organic), beaten (room temp)
1/2 cup coconut oil
1 Tbsp vanilla extract
1 Tbsp coffee or coffee extract

*I like using this donut tin

Directions:
1. Preheat oven to 350 degrees F
2. Coat a tiny bit of coconut oil on donut tins
3. Mix dry ingredients in a bowl (coconut palm sugar, pumpkin spice, coconut flour)
4. Mix wet ingredients (eggs, coconut oil, pumpkin puree, coffee extract, vanilla extract) in separate bowl
5. Combine dry + wet ingredients together
6. Pour into donut tin.
7. Bake for 20-25 minutes. Let cool.

Voila!

Top it off with some melted dark chocolate and chocolate chips,
organic canned pumpkin puree, or dip in some coconut flour
and coconut palm sugar for a powdered sugar look!

pumpkin spice latte donuts by arielle haspel

pumpkin spice latte donuts by arielle haspel

*Makes approx 6 delish donuts.

Other ways to incorporate pumpkin
into your life for a healthy Fall:

– sip on this Pumpkin Pie Smoothie
– munch on raw or roasted pumpkin seeds
– drizzle some pumpkin seed oil on salad
– sprinkle some pumpkin spice onto oatmeal

Craving a vegan version? Try this vegan cinnamon sugar donuts recipe!

P.S Check out my series withGlamour Magazine below!

treat yourself glamour magazine be well with arielle

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Maple Carrot Fries

by Arielle J on October 16, 2014


Maple Carrot Fries by Arielle Haspel of bewellwitharielle.com using vitacoco coconut oil


These Maple Carrot Fries
are the perfect sweet and healthy side dish
for chicken, fish and meat.

They’re a great alternative to regular fries and sweet potato fries.
They’re super healthy, so simple to make and so delicious!

Adding in sweet vegetables to your diet, like carrots
is a great way to curb your cravings for not-good-for-you sweets.

Not to mention, coconut oil is anti-inflammatory and anti-bacterial,
so cooking with it is great for post-workout dinners and may help clear up your skin and make it glow from the inside-out!
Your body will definitely love you back for eating these.

Maple Carrot Fries by Arielle Haspel of bewellwitharielle.com using vitacoco coconut oil

Maple Carrot Fries

Serves 4

INGREDIENTS:
3 large carrots
1 tbs Vita Coco coconut oil
½ tsp sea salt
1 tsp maple syrup (optional)
DIRECTIONS:
1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
2. Cut ends off of carrots and cut into thin strips.
3. Place carrots in a large bowl. Add coconut oil, salt and maple syrup and toss until well coated.
4. Place carrots in a single layer on baking sheet.
5. Bake for approximately 25-30 minutes or until golden brown. (Turn carrots every 10 minutes to ensure crispy on all sides)
6. Remove from oven, let cool for a few minutes and serve. Sprinkle on some additional sea salt to taste. Voila!

Thanks Vita Coco for sending me a jar to taste test! This post was sponsored but all recipes and opinions are my own.

Love that they’re 100% organic, cold pressed, extra virgin AND raw.

Maple Carrot Fries by Arielle Haspel of bewellwitharielle.com using vitacoco coconut oil

 

P.S. I have a cooking show for Glamour Magazine! Watch it here and follow me on instagram at @bewellwitharielle for more quick and healthy tips.

be sweet. be delish. be well.

xo
be well,
arielle

treat yourself glamour magazine be well with arielle

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Cinnamon-Sugar Popcorn

by Arielle J on October 7, 2014

cinnamon sugar popcorn by arielle haspel on glamour.com

The most delicious Fall snack spiced up with some cinnamon and sweet n’ saltiness!

Check out the video here from Glamour.com.

Get the full recipe here.

Craving another sweet and salty dish? Check out my Sweet n’ Salty Fleur de Sel Caramel.

be yummy. be delicious. be well.
xo
be well,
arielle

treat yourself glamour magazine be well with arielle

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Free, Healthy and Fun Recipe Event NYC

by Arielle J on October 3, 2014

It’s Free, Healthy and Fun and in NYC.

Athleta invite with arielle haspel

Join me at Athleta in New York City for “Fueling” Amazing: foods to make you feel fit and look fabulous!

Date: Thursday, October 23, 2014
Time: 6-9pm
Location: Athleta NYC, 1517 3rd Ave between 85th/86th Street

*The event is FULL. Sign up for waitlist below.

*RSVP here for waitlist: Kadie_Chronister@stores.gap.com (with Subject: Fueling Amazing Event)

Can’t wait to see you on October 23!

Sign up for my newsletter for updateshere

And check out my cooking show on Glamour.com here

be fit. be fueled. be well.
xo
be well,
arielle

treat yourself glamour magazine be well with arielle

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14 Ways to Use Coconut Oil at Home on BET

by Arielle J on October 3, 2014

 Yesterday I went on BET Centric with Lola Ogunnaike and Shannon LaNier

to chat about the benefits of coconut oil – in your body and on your body!

Coconut oil is gaining popularity in the kitchen, but also on people’s bedside stands.

Why? Because it’s so versatile. It’s anti-bacterial, anti-fungal so you can use it topically to cure blemishes, diaper rashes on babies and even cure cystic acne! It’s also made up of medium-chain triglycerides, so it’s low in cholesterol and energizing – won’t weigh you down like other oils. Not to mention, it tastes like the tropics – DELISH!

A few of my favorite ways to use this versatile and delicious oil:

On Your Body:

- lather on your face before bed as moisturizing night cream

- smooth onto dry, chapped lips

- tame frizzy hair and fly-aways

- massage into cuticles

- massage into skin like a body scrub and apply in the shower: mix with some sea salt or brown sugar

- apply to hair for a moisturizing hair mask

- use to clean teeth (aka oil pulling): put 1 tbsp in your mouth and swish in your mouth for 10-20 minutes while you’re getting ready in the morning. Don’t gargle with it, just swish it, pull it through your teeth and the oil will attach to bacteria and then you spit it out. Great way to reduce bacteria and plaque in your mouth

***and…if you’re young, close your eyes for this one:

- use as an all natural lubricant! (*wink wink)

In Your Body:

- use for baking healthy donuts

- use for eggs or omelettes

- use for sweet potato fries

- use for baking or “frying” healthy chicken fingers

-  use to spread onto toast (it’s a healthier, lower cholesterol alternative to butter)

- put a dollop in your coffee or tea as an alternative to milk

Watch the episode of me chatting about coconut oil on BET here.

P.S. I have a cooking show for Glamour Magazine! Watch it here and follow me on instagram at @bewellwitharielle for more quick and healthy tips.

Be Delicious. Be Nutty. Be Well.

xo

be well,
arielle

treat yourself glamour magazine be well with arielle

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5 Songs to Make You Smile

by Arielle J on October 2, 2014

5 songs to make you smile and dance

These 5 songs give me a boost of positivity no matter what mood I’m in or time of day.

Especially love listening to them while I cook!

Katy Perry- Love Me

Jess Glynne- Rather Be

India Arie- Just Do You

Mary J Blige – Just Fine

Kim English – Learn 2 Luv

Enjoy!

And P.S Check out the treat that makes me happy.

I have a cooking show for Glamour Magazine! Watch it here.

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

Be happy. Be fun. Be Well.

xo

be well,
arielle

treat yourself glamour magazine be well with arielle

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Healthfully Ever After in Newsday

by Arielle J on September 26, 2014

arielle haspel newsday healthy wedding feature p 1

So excited! My healthy wedding was featured
in Newsday’s Healthfully Ever After article!
So honored that they chose me to be on the front cover of the Bridal section!

 

arielle haspel newsday healthy wedding feature p 2arielle haspel newsday healthy wedding feature p 3

 

So excited! My healthy wedding was featured
in Newsday’s Healthfully Ever After article!
So honored that they chose me to be on the front cover of the Bridal section!

They mentioned all about my kale bouquet,
the (spiked) juice and smoothie bar during cocktail hour,
yoga morning of and my recipes that we served the guests!

For the online article, click here.

For more photos from my wedding, click here.

P.S. I have a cooking show with Glamour Magazine. Check it out  here!

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

be healthy. be unique. be well.

xo

be well,
arielle

treat yourself glamour magazine be well with arielle

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Free, Healthy NYC Event with Athleta and Arielle Haspel

by Arielle J on September 23, 2014

athleta event nyc with arielle haspel of bewellwitharielle.com

Join me at Athleta in New York City for “Fueling” Amazing: Foods to Make You Feel Fit and Look Fabulous!

I’ll talk about the best workout foods to “fuel” amazing and give a healthy cooking demo so you can learn easy, simple tips to bring into your own kitchens! Healthy food and drink samples will be served and don’t miss the goodie bags!

Athleta invite with arielle haspel

Date: Thursday, October 23, 2014
Time: 6pm (shopping), 7pm (cooking demo), 7:45 (shopping and meet Arielle)
Location: Athleta NYC, 1517 3rd Ave between 85th/86th Street

*The event is FULL. Sign up for waitlist below.

*RSVP here for waitlist: Kadie_Chronister@stores.gap.com (with Subject: Fueling Amazing Event)

Sign up here for event updateshere

 

be fit. be fueled. be well.
xo
be well,
arielle

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Peppermint Pattie Lollipops

by Arielle J on September 22, 2014

 

Arielle Haspel's Peppermint Pattie Lollipops using Vita Coco Coconut Oil

These Peppermint Pattie Lollipops
are a delicious, sweet and refreshing treat.

Vita Coco (the famed coconut water company)
just came out with coconut oil and lucky me, they sent me a
jar to taste test.

Lucky me..

When I look for coconut oil, I always look for these on the label:
– extra virgin
– raw
– cold-pressed
– organic

So I was ecstatic to find out that Vita Coco Coconut Oil is all of these!

Arielle Haspel of Be Well with Arielle's Peppermint Pattie Lollipops using Vita Coco Coconut Oil

They asked me to whip up three delicious recipes so here is the first:

Peppermint Patties in lollipop form!

One of my favorite desserts – sweet and chocolatey,
yet refreshing.

And best of all, one lollipop
is enough to satisfy your
sweet craving. In just one bite,
you’ll get crunch, sweetness and a
refreshing zing on your tongue.

Oh – and they’re gluten-free and dairy-free and SO easy to make!

Arielle Haspel of Be Well with Arielle's Peppermint Pattie Lollipops using Vita Coco Coconut Oil

 

Peppermint Pattie Lollipops
By Arielle Haspel of Bewellwitharielle.com for Vita Coco Coconut Oil
Makes 4 lollipops

WHAT YOU NEED:
Mint Coconut Filling:
1 cup shredded coconut (unsweetened)
3 tsp maple syrup
3 tsp Vita Coco Coconut Oil, melted
1 tsp peppermint extract (depending on preference)
3 mint leaves, chopped (optional)
lollipop sticks

Chocolate Coating:
1 ½ cups dark chocolate chips
1 tbsp Vita Coco Coconut Oil

DIRECTIONS:
1. Blend coconut, maple syrup, peppermint and coconut oil in blender.
2. Gently pack coconut mixture into balls with hands. Place on a wax paper-lined plate.
3. Freeze for 20 minutes.
4. In the meantime, melt the chocolate and coconut oil on low in a saucepan, stirring until the chocolate is melted.
5. When minty coconut balls are ready, take out of the freezer and stick in lollipop stick
6. Holding stick, dip minty coconut ball into chocolate mixture until entire ball is covered in chocolate. Set back on wax paper or onto a metal rack.

 Arielle Haspel's Peppermint Pattie Lollipops using Vita Coco Coconut Oil Arielle Haspel of Be Well with Arielle's Peppermint Pattie Lollipops using Vita Coco Coconut Oil
7. Freeze 10 minutes until chocolate is fully hardened.
8. Sprinkle with some mint and voila!

Arielle Haspel's Peppermint Pattie Lollipops using Vita Coco Coconut Oil

Arielle Haspel of Be Well with Arielle's Peppermint Pattie Lollipops using Vita Coco Coconut Oil

 Enjoy!

be refreshing. be sweet. be well.

xo
be well,
arielle

*This is a sponsored post. All products were gifted to me. Opinions and recipe are my own.

P.S. I’m the Host of Glamour.com’s Cooking Show, “Treat Yourself.” Watch it here!
treat yourself glamour magazine be well with arielle

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