I’m psyched to share this this exciting news — I’m hosting a 4-week group coaching workshop in December!
In 2009, shortly after I was laid off from my job, I starting attending Gabrielle Bernstein’s coaching sessions… in her cozy NYC living room. Every week, we would sit around candles, drink tea and talk about what was blocking us from achieving our full potential and happiness. In those sessions, I was able to clear up the negative chatter in my mind and ultimately find self-love, fall in love.. and open up a business.
If you’re looking for a spark of inspiration and want to make a shift in your life, body and/or mind. I welcome you to join me for an amazing 4-week group coaching workshop.
Do you feel confused about what to eat and when to eat? Do you rely on coffee and crave sugar when you need a boost? Do you start a diet/food plan and then fall back into bad habits after a few days? Do you feel out of control after you eat, especially during the holidays? Do you feel like you have to cleanse to jumpstart your healthy lifestyle? Do you want to feel healthier but don’t know where to begin?
You’ll learn how to let go of unwanted habits and replace them with new healthy tricks.
The four-week coaching course includes:
* Must-have foods for your body-type
* Daily morning and evening rituals
* Cooking skills
* Grocery store tips
* Tips to satisfy cravings
* Body appreciation exercises
I absolutely love health coaching and I’m really excited to
be able to do it in an intimate, cozy group setting.
P.S. Amazing news — Sign up for this NEW December group coaching workshop by 3pmET today (Friday, November 13th) and you’ll be entered to win a free ticket to join me at the Hay House “I Can Do it Conference” this weekend!!! (Value: $300). Winner will be emailed & announced by 4pmET today
This is one of my go-to breakfasts, especially when I’m running out the door – Protein Yogurt with Berries and Nuts. Don’t forget the secret ingredient which adds a ton of protein to every spoonful – this special protein powder!
Protein-Packed Yogurt with Berries and Nuts
1 container Plain Yogurt, approx 6oz, 3/4 cups (I like full-fat, organic, and grass-fed)
1/4 cup Fresh or dried berries)
1 handful Nuts, approx 1/4 cup
1 scoop of protein powder
sprinkle of spirulina for extra energy
drizzle of raw, local honey to sweeten (optional)
1. Place yogurt in a pretty bowl, top with nuts and seeds, fruit and a sprinkle of spirulina and honey. Voila!
And don’t forget to serve it in a pretty bowl, with a side of tea! Here, I used L’Objet’s Byzanteum bowl for my yogurt, as well as the mini cup and saucer for my home-made rose tea.
All I can say is YUM! I mean, how delish does this look, right?
And best of all, I made it in my toaster oven!!
I added eggs on top for an extra dose of protein and frozen spinach and chives for some nutrients and greenery.
Crispy Gluten-Free Pizza
**What You’ll Need:**
– 1 brown rice tortilla
– 1/4 cup tomato sauce
– 2 organic mozzarella cheese sticks (or grass-fed cheddar cheese) (approx 1/2 cup), chopped or shredded
– 2 pasture-raised eggs
– 2 Tbsp frozen spinach
– a few chives
– drizzle honey
1. Toast brown rice tortilla in oven until lightly crispy
2. Take out of oven and place onto a silpat (reusable non-stick baking sheet), parchment-paper or tin foil-lined toaster oven tray. Spread on tomato sauce, add cheese and greens. Then, crack egg on top.
3. Carefully transfer to the oven and toast until the cheese is melted and the egg white is cooked through.
4. Drizzle some honey on top and voila!
I love improving and growing so I can be the best version of myself…
because the more I know, and the better I feel,
the greater I will be able to be of help to others!
So next weekend, on November 14th and 15th, I’m attending one of favorite events all year –
the “I Can Do It” Conference in NYC.
And best of all, this year, SIX of my favorite wellness gurus will be speaking!
Hear from: Gabrielle Bernstein – my personal mentor, the woman who helped me create my wellness jewelry business and who inspires me every day! Also, author of 4 inspirational books, including this one – one my favorites. Kris Carr – one of the funniest, most inspiring women speakers ever. Queen of self-care and author of the new book, Crazy, Sexy, Juice. Cheryl Richardson – one of my favorite speakers ever. She’s got a no-nonsense type of approach and I just love her. Christiane Northrup – obsessed with her book, Women’s Bodies, Women’s Wisdom. And just gifted my mom this new book. Mike Dooley – I’ve never actually heard him speak, but I’m so excited to finally get the chance! The first email that I read in the morning is from him – a quote of the day from his “Notes from the Universe.” He’s funny, genius and very inspiring.
Nick Ortner – I recently downloaded his “103 Disempowering Beliefs About Money and Success and How to Eliminate Them in Minutes” and it’s been so helpful in retraining my mind about money. Can’t wait to hear him speak next weekend!
Event Details: Date: Saturday, November 14th and Sunday, November 15th Location: Jacob K. Javits Convention Center (655 West 34th Street on 11th avenue) Time: 9:30pm – 6pm ET Cost: $200 for both days (or $150 per day) SIGN UP TODAY
I’m an affiliate of Hayhouse, so it’s my privilege to share about my experience working with the Hayhouse authors and attending past conferences. Sign up here and email me at firstname.lastname@example.org, so we can say hi to each other at the conference!
Get ready for some holy deliciousness. My friend, Courtney, is obsessed with Speculoos spreads and cookies. The one she loves is made of wheat, lots of sugar and corn syrup – not #bewellwitharielleapproved.
So, in celebration of her labor coming up, I made a healthified Speculoos Cookie Butter Smoothie so she can drink it during her last days of pregnancy…and then, as a new mom! Perfect for anyone to eat for breakfast, snack and dessert.
This smoothie is made without refined sugar, and theres no gluten or wheat.
Instead, it’s packed with good-for-you nut butters, healthy sweet dates, a drop of organic vanilla, creamy almond milk, and a dash of special spices to make it taste just like your favorite holiday treat.
I have a feeling that you’re going to love this one!
Make it and post a picture on instagram. Tag me (@bewellwitharielle) and use hastag (#bewellwitharielle) so I can see your creations and possibly re-post it!
Back in the day, I went to Summer camp
and it still is one my favorite life experiences to date —
the activities, the memories, the friends, the fresh air can’t be
beat. And can you believe we had all of that fun even without yoga?!
Well, the fun gets even better, because
adult sleepaway camp for the soul is here… and there’s definitely yoga involved – Soul Camp in California!
Bonfires, color war, talent shows, late-night dance parties and concerts by the lake.
Spend the weekend doing yoga and IntenSati, get your
chakras cleared, and end the night in a kayak on the lake under the stars. Sounds incredible, right?
Surround yourself with like-minded people who are also hungry for health,
love and inspiration.
Date: October 28-31 Location: Sanger, CA Sign Up: Visit Soul.camp/west to learn more and use code: ARIELLESOUL
for a 20% discount off tickets!
If you’re a not a fan of fruit in your salad (like me), but still want to eat your apple-a-day, blend some up apples with a little oil, apple cider vinegar and sea salt and you’ve got a quick and fruity dressing!
Goes perfectly with this Fall Salad: Romaine with Gouda, Caramelized Walnuts and Apples
2 Tbsp maple syrup
2 Tbs coconut oil
1 apple, chopped
10 leaves, romaine, chopped (approx 2.5 cups)
1/2 cup gouda cheese, chopped
1/2 cup walnuts
1. In a small saucepan, head on medium-heat coconut oil, maple syrup, walnuts and apples. Stand by stove and stir for approx 5 minutes until apples are soft and walnuts are caramelized.
2. In the meantime, chop up the lettuce and gouda cheese.
3. When the apples and walnuts are done, let cool and add on top of the lettuce and cheese. Mix up with the Apple-Honey dressing (above)
Serves 2, Makes approx 8 Tbs of dressing (so save the rest for the next day).
Sweeten up your morning with this healthified caramel-apple
delight. Typical chia pudding is served plain, so we spiced this up with some cinnamon and caramelized apples and pecans. A delicious way to begin the day and use up some apples that you got while apple picking!
1. In a small saucepan, heat up coconut oil on medium heat. Add chopped apples and coconut palm sugar, stir it all up and cook for approx 1 minute until apples are soft and coated with melted sugar. Let cool.
2. In a mason jar or cup (preferably with a lid), pour in almond milk, chia seeds, sea salt, ground cinnamon, maple syrup, apples and pecans.
3. Close the lid and shake it all up. Place in fridge for at least 2 hours. Overnight is best, so make it at night and it will be ready for breakfast in the morning!
1. In a bowl, whisk eggs with almond milk and vanilla extract until slightly frothy.
2. Heat up a large skillet on medium heat with coconut oil
3. Dip the apple slices in the batter. Let sit for 3 minutes. Take each one out of the bowl slowly, letting any excess egg drop off and carefully place each slice onto the heated pan.
4. Let slices cook for approximately 3.5 minutes on each side. (Taking them off too soon will make the egg stick to the pan). Be careful of burning them. Flip and cook the other side until crispy.
5. Sprinkle cinnamon, sea salt and maple syrup on top. If you want some protein, in a bowl, mix 1 tbsp almond butter with 2 tbsp maple syrup for a maple-almond butter topping.
*Doesn’t matter what type of apples you use. I mixed it up and it looked pretty and tasted delish.
1. In a small sauce pan, on medium-high, cook coconut oil and apples for approx 3 minutes until oil starts to sizzle
2. Add water, cinnamon, ginger, salt and vanilla and let cook until it boils, approx 2-3 minutes. Add sugar and mix.
3. Add mixture to blender and blend approx 45 seconds or until its smooth and creamy. Serve straight out of blender into bowls, or pour back into small sauce pan and heat on low until ready to serve.
Makes 2 servings (approx 2.5 cups)
* Add some walnuts, pecans or almonds on top for an energizing snack
* Perfect for dinner – pair with some Dijon Salmon or chicken for a delicious meal.
Want more inspiration to live a sweet and healthy life? Check out my Be Well Guide here.
Last week I traveled to Israel for one my best friend’s weddings. Since I knew some locals, I trekked all over Tel Aviv and Jerusalem for the best of the best falafel and Middle Eastern traditions (see below for some picts).
Thanks to some tips and tricks from Netalee, my favorite Israeli falafel queen (who owns Banzo, the well-known falafel restaurant and farmers market food truck in Madison, Wisconsin), I was able to healthify this recipe it into a delicious guilt-free dish!
Some falafel is made with flour, and most are fried.
In this recipe, we swapped the wheat and gluten for almond flour and used a little oil on a pan to cook them, instead of a deep fryer.
Healthified Falafel Salad with Tahini Vinagrette Ingredients
1 pound dry chickpeas/garbanzo beans (soaked overnight or at least 8 hours)
¼ cup chopped fresh parsley
1 ½ tbsp almond flour
½ tsp baking soda
1 small red onion, roughly chopped
3 cloves garlic
1 tsp sea salt
2 tsp cumin
To healthify it even more, feel free to add some vegetables, like red peppers or kale. It will turn it cool colors, too!
Check out the full recipe (with directions and even a cooking video) here on my healthy cooking show with Healthination.
P.S. Here are some picts from my food travels to Israel:
This is such a yummy Fall salad. I served it last week at my “Fall into Health” event and five people have posted pictures making it in their own kitchens already!
It’s grounding, seasonal and super hearty.
Kale Salad w/ Squash, Quinoa & Glazed Pecans with Maple Vinaigrette
Ingredients: Roasted Squash:
1 cup Acorn Squash (approx. ¼ of a 2lb squash), cut into ½ inch cubes
½ Tbs Coconut Oil, liquefied (if solid, heat in pan for 15 seconds until liquefies so its easier to mix)
¾ Tbs Crown Maple Syrup
1/8 tsp Redmond Fine Sea Salt
1/8 tsp Simply Organic Ground Cinnamon
3 cups Kale (approx. 1-2 kale leaves, de-stemmed), chopped
6tsp Quinoa, cooked
Directions: Roasted Squash:
1. Pre-heat oven to broil (high)
2. Make Quinoa according to instructions
3. Slice off top inch of acorn squash, including stem
4. Cut in half and scoop out seeds
5. Place the squash flat (orange) side facing down and green side facing up
6. Using sharp knife, cut along grooves into moon-shaped wedges, then cut into ½ inch cubes (leave skin/peel on)
7. In a bowl, mix the coconut oil, maple syrup and sea salt.
8. Add squash to the mixture and mix until each squash cube is well coated
9. Place coated squash on a parchment-paper lined (or tin foil-lined) baking sheet
10. Broil on high for approximately 10 minutes until soft (use a fork and stick it in a cube. It shouldn’t feel tough or hard). Once done, let cool and place to the side. While squash is cooking, prepare glazed pecans.
11. While squash is cooking, prepare a bowl with maple syrup, coconut oil and pecans. Mix until each pecan is coated thoroughly
12. Add mixture to a small saucepan and cook for approximately 4 minutes on medium-high until bubbling, brown and caramelized. (Stand by pan, continuously stir to prevent burning)
13. Pour mixture onto a parchment paper-lined baking sheet and let cool until they harden. Place to the side when done and start making vinaigrette.
14. In a bowl mix all salad dressing ingredients – oil, maple syrup, apple cider vinegar & sea salt
15. Cut up kale, place into a bowl and add squash, mix in vinaigrette and top with quinoa and pecans. Voila!
Makes: 3 Servings
For more Fall-inspired recipes, click here. For another favorite salad recipe of mine – a simple, green protein salad, click here.
At my “Fall into Health” event last week, I needed to create a hearty Fall entree for the guests. Skewers are the perfect party finger food – easy to pick up and pop your mouth. So, I decided to make the burgers mini and top them with farmers market veggies to make the guests feel healthy.
Grass-Fed Beef Veggie Burgers Ingredients:
1/8 Red or white Onion, minced (approx. 1 Tbs)
1 tsp fresh or frozen Green Peas, thawed (approx. 12 peas)
¼ lb Arcadian Pastures Local Grass-fed Ground Beef (approx. 3-4 oz)
¼ tso Sea Salt
1 Tbs Grapeseed Oil (expeller pressed)
½ piece Kale, cut into 1-inch pieces
¼ Pickle, sliced
3 Cherry Tomatoes, sliced in half
5 tsp organic ketchup
1. In a bowl, mix minced onion, thawed peas, beef and salt. (If you have frozen peas, run under warm water for 1 min to thaw.) Mix with hands or fork until mixed well together.
2. If you want to make a big regular-sized burger patty, using hands, mold into a large ball and pat down to flatten (cooking time below will vary depending on how big you make your burger). If you want to make mini burgers, like the photo shown above, scoop out approximately 1Tbs of meat-veggie mixture, roll into a ball and flatten with hands.
3. In a pan on medium heat, heat up grapeseed oil for approx. 1 min
4. Place burgers gently on oiled pan and cook for approximately 2.5 min on each side until golden brown on each side. Check one to make sure its cooked through – pink/brown should ensure its cooked.
5. Take off of pan and place onto a large toothpick or skewer – burger, then ketchup, then kale, then pickle, then tomato! Or, place mini burgers on top of a salad, gluten-free bun, or onto of brown-rice pasta for a dose of protein.
Makes: 1 Serving (approx. six 1 ½ inch mini burgers or 1 big burger)
I served this last week at my “Fall into Health” event and it was a
a huge hit. Soft, and warm, with a hint of maple and cinnamon for a Autumny-flair.
Typically baked apples are served with dairy ricotta cream,
so I healthified the traditional version and made ricotta
out of cashews!
Super easy and delicious dessert on a chilly night.
Refrigerate and serve cold or warm it up in the oven for a hearty breakfast or afternoon snack.
Baked Apples with Maple-Cashew-Cinnamon “Ricotta”
8 tsp Coconut Oil
4 tsp Pure Maple Syrup
1 tsp Cinnamon
4 tiny pinches sea salt, fine
4 US Apples, cut into 1.5 cm-thick slices
12 tsp raw pumpkin seeds
Sweet Cashew “Ricotta”
1 cup raw cashews, soaked (makes approx. 1 ¼ soaked cashews)
1 cup water, boiling (for soaking)
4 Tbs unsweetened almond milk
¾ tsp apple cider vinegar
½ tsp vanilla extract
5 tsp pure maple syrup
¼ tsp fine sea salt
1. Place 1 cup raw cashews in a bowl and pour boiling water on top until cashews are covered. Let sit for 30 min until they enlarge and soften.
2. Preheat oven to Broil (high)
3. Line a baking sheet with parchment paper
4. In bowl, mix coconut oil, maple syrup, cinnamon & sea salt, then apples & pumpkin seeds.
5. Pour mixture of coated apples and pumpkin seeds onto parchment paper
6. Broil high for approx 4 min until soft (watch oven to make sure paper doesn’t burn)
7. While the apples are cooking, start making cashew ricotta.
8. In blender, add soaked cashews, almond milk, apple cider vinegar, vanilla, maple syrup and sea salt. Blend until smooth, but slightly crunchy so it’s a ricotta-like consistency.
9. Place apples on a plate, sprinkle cinnamon and pumpkin seeds and dip into cashew ricotta.
(makes approx. 12 apple slices per serving and 3/4 cup ricotta in total)
Makes 4 servings
Check out my Fall event recap here for more Fall-inspired recipes!
For those of you who were able to make it, thank you for coming! And for those of you who weren’t able to join, you can live vicariously through us via photos below.
First, the guests gathered and sipped on delicious healthy organic juices. Sydney, the owner of Clarity Juice, brought along some of her delicious juices to taste test.
One of the things that makes Clarity Juice so special (other than the fact that the ingredients are top notch, and the mixtures taste out-of-this-world DELICIOUS), Sydney, the owner is a Life Coach, as well as a Certified Juicer. So, when she gives tastes of her drinks, she inspires the tasters to find a moment of clarity in their day.
At every event we have a signature cocktail, so for Fall, it was beyond perfect to serve something apple-related. Sydney makes a “Boost” juice, and the second I tasted it, I knew I had to create a cocktail with it. So, introducing my Spicy Spiked Apple Cider Martinis!
Clarity Juice’s “Boost” is literally the perfect drink for Fall (aka “The Flu Shot”)
because of it’s strong immune boosting properties and naturally spicy ingredients.
Boost is made with apples, lemon, apple cider vinegar, ginger, jalapeno, cayenne and cinnamon.
It’s sweet, but not too sweet, and extra spicy so it literally warms up your body from the inside-out. I added a shot of gluten-free vodka, a little ice and voila: Spicy Apple Martinis! Get the recipe here.
The guests were obessessed and so were we!
Once the guests gathered, I gave tips on how we can take care of ourselves in the Fall.
The temperature is dropping, days are getting shorter and more and more people are experiencing cough and colds.
For Fall, I spoke about the importance of incorporating
warm spices and rich and moisturizing fats and oils to
to keep your body feeling healthy, lubricated and insulated before the cold days of Winter set in.
While guests waited for the lecture to begin, they sipped on white wine and the healthy cocktails and munched on tigernuts from Organic Gemini, which are little crunchy and nutty root vegetables.
I mixed the whole tigernut and sliced tigernuts and placed them in cute bowls with
little mini wooden scoopers.
Tigernuts are a great alternative to nuts and especially perfect to snack on during the day and to serve at an event. They’re nut-free, high in fiber, protein and good-for-you fat to keep you satiated and insulated for Fall. I like snacking on them plain, but I love them on top of yogurt or cereal too.
Then, I made a colorful Fall salad using seasonal kale, grounding acorn squash, and topped I
with protein-packed quinoa and maple-glazed pecans mixed in a sweet maple vinaigrette. Check out the recipe here.
Then, I showed the guests how to make Mini Grass-Fed Beef Veggie Burgers. Just roll up some ground beef into little mini burger patties and add some seasonal veggies for a Fall-inspired, hearty dinner!
Grounding foods, like good quality meat, squashes and potatoes are especially helpful to eat in the Fall. Eating vegetables that grow close to the ground (aka root vegetables), help us feel more rooted, grounded and focused after a high energy season like Summer.
Whenever I cook meat, I always look for local, pasture-raised and grass-fed meat, when possible. Meat that is grass-fed and pasture-raised, like Arcadian Pastures, cares about the health of the animals. They feed the cows grass and let them graze in the sunlight – how mother nature intends them to eat and live. Ever since incorporating more grass-fed meat into my life, my energy levels have increased and I feel stronger mentally, emotionally and physically.
I made little mini burgers and passed them out on little skewers with kale, ketchup, a cherry tomato and a slice of pickle — just like a veggie burger, but using grass-fed beef and no bun. The guests loved them! Super easy to make and delicious, too. Get the recipe here.
I used some local US apples from my nearby farmers market, sliced them up and broiled them until soft. Then, I whipped up cashews and maple syrup in a blender for a creamy cinnamon dip. Get the recipe here.
As an added bonus, guests who took selfies with the apples, participated in a fun campaign to raise money for education projects around the US – urban gardens in schools, physical education equipment, college scholarships and more!
You can join in on the fun too – use hashtag (#apples4ed) and post a pict of yourself with an apple, buying an apple, cooking with an apple or eating an apple to support healthy bodies and minds. Snack, snap, tag and share through mid-November!
Be Well Tip: When eating an apple or baking them, leave the skin on for the best nutrient punch! Two-thirds of the fiber and many of the beneficial antioxidants are in the skin.
After guests ate dessert, we mingled, taste tested the rest of the food, sipped on some more wine and apple martinis and enjoyed the night!
Oh – and at the end of the event, we surprised the guests with the most incredible healthy gift bags!
Most of the items were ingredients that I mentioned throughout my lecture and in the recipes, so the guests were so excited to bring them home to start using right away. Gifts included: Crown Maple Maple Syrup, Redmond Real Salt, Matt’s Munchies, Simply Organic Cinnamon, Organic Gemini Tigernuts, a US apple and Comfy Coobie bras.
Thanks again to Coco-Mat for hosting us in your gorgeous organic home-store.
Hope you’ll join us at the next event on January 21 at Coco-mat in Soho, NYC – my fun Winter cooking and wellness event! Sign up here.
With just a few substitutions to the classic recipe,
you will now be able to get some essential nutrients
out of this amazingly delicious Italian dish.
For the spaghetti, you’ll be cooking some brown rice spaghetti, which is much healthier than white and an even better consistency than whole wheat pasta. Once the spaghetti is ready, add it into your Bolognese sauce and enjoy without the guilt!
Watch how I make this delicious, simple dinner here.