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Gluten-Free Mochaccino Cookie Cups

by Arielle J on December 17, 2014

 

mochaccino cookie cups by arielle haspel for freshdirect.com

Traditionally, Mochaccinos are loaded
with sugar, dairy and un-natural chocolate and coffee flavorings and typical
holiday cookies are doused with white flour, white sugar
and food coloring.

So, I decided to whip up the healthy cookie version of something that I love to drink
for a guilt-free holiday treat — Gluten-Free Mochaccino Cookie Cups!

I found a recipe for (the unhealthy version of) cookie cups
on Pinterest, swapped the all-purpose flour for almond flour, shortening for coconut oil,
brown sugar for maple syrup and spiced
them up with some fresh coffee beans..and poured in some almond milk!

mochaccino cookie cups by arielle haspel for freshdirect.com

mochaccino cookie cups by arielle haspel for freshdirect.com

These Mochaccino Cookie Cups are gluten-free,
made with ground up almonds, fresh coffee beans and sweetened with a little maple syrup.

Perfect to eat (and sip) for a festive guilt-free holiday treat!

Gluten-Free Mocha Latte Cookie Cups
Ingredients:
2 cup almond flour
2 cup unsweetened raw cocoa powder
2/3 cups organic maple syrup
1/3 cup solid coconut oil + a touch of coconut oil to line pan
2 large organic eggs
2 teaspoon vanilla extract
1 cup mini dark chocolate chips
1/2 coffee beans
popover pan

Inside of Coffee Cups
1 cup white chocolate chips
almond milk

Directions:
1. Preheat oven to 350°F. Grease the inside of popover pan with a little coconut oil.
2. In a large mixing bowl, mix together the dry ingredients (the almond flour and cocoa powder)
3. In a separate bowl, mix the wet ingredients (maple syrup, coconut oil, egg and vanilla extract)
4. Blend both bowls together and add in coffee beans and chocolate chips
3. Using your hands, form the cookie shots inside the popover pan, making the walls of the cookie cup about 1/4 inch thick
4. Best to chill for 20-30 minutes before baking (if you have time) otherwise, just put in the oven!
5. Bake at 350 F for about 15-20 minutes, or until they’re almost crispy. Remove from oven, and stick into the fridge to let cool completely.
6. Melt the white chocolate chocolate in a non-stick small sauce pan over low heat, continously stirring so it doesn’t harden. Pour about 2 tbs of melted white chocolate into to the hole of each cookie. Using a spoon or a pastry brush, spread the chocolate around the inside so its fully coated, or if the chocolate is melted enough, just hold the cup upside-down and let the chocolate drip down the sides and let the excess chocolate drip back into the pan. If you want to get fancy, drizzle some white chocolate down the sides with a fork or spoon.
7. Once all of the cookie cups have the white chocolate inside, chill them in the fridge for approx. 5 minutes until the chocolate hardens.
8. Pour in almond milk to each cup, place a few coffee beans on top for decoration and serve!

(Makes approx. 8 cookie cups)

This recipe is the healthified, guilt-free version of Popsugar’s Milk and Cookie Shots,
which was originally based off of
Dominique Ansel’s Chocolate Chip Cookie Milk Shot.

I made these Healthy Gluten-Free Mochaccino Cookie Cups
for Fresh Direct’s #FD12DaysofCookies Cookie Challenge.

mochaccino cookie cups by arielle haspel for freshdirect.com

These also make super cute gifts — especially for a coffee lover.

Directions: Place in a see-through plastic treat bag (with some extra white chocolate chips inside),
wrap with a cute ribbon and pair it with a bag of coffee + a frother + a cute card…the most thoughtful foodie gift!

holiday gift for foodie

Enjoy!

xo

be festive. be delicious. be well.

be well,

arielle

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How to Make Healthy Breakfast in Bed

by Arielle J on December 16, 2014

arielle haspels tips on healthy breakfast in bed

Here’s how to make healthy breakfast in bed…

Whether I’m making a dinner party for 10 people,
hosting a vision-board party for 5 or
surprising my husband with breakfast…in bed,
I always like providing fun options for my guest(s).

One morning, you may be in the mood
for a cold, refreshing smoothie and another
morning you may be in the mood for something
warm and savory.

So a mixture of sweet AND savory is ideal whether you’re serving 1 guest or 10 guests.

Also, add some fun into the experience! Dress the part..and dress up your food.

Here are my top 4 ideas to make your
next breakfast-in-bed fun, relaxing and memorable:

1. Pour a Cold Drink in a nice glass, like Egg Nog Smoothie, Apple Crumble Pie
2. Serve a Hot Drink in a cute mug, like Tea or Hot Chocolate. I love these mugs
3. Put Fresh Seasonal Fruit in a small bowl, like cranberries, pomegranate seeds, apple slices or fresh berries
4. Plate Breakfast/Brunch Food on a nice plate or platter, like French Toast, Baked Eggs, Scrambled Eggs with Veggies, Creamy Pumpkin-Spice Quinoa, Chia Seed Pudding
5. Don’t forget a napkin, fork, knife and spoon..and of course, a nice tray to put it all on!

6. Wear something you feel sexy in, like a backless apron, a fluffy robe or animal-print lingerie.

arielle haspels tips on healthy breakfast in bed

 (P.S. If you don’t have a tray, make one!
I made this DIY Gold Tray from an old boring wooden tray.
Directions: Place down some newspapers, put the tray on top and start spraying!
Make sure you do it in a staircase or basement and run fast after you spray to
prevent inhalation of all of the fumes! Or, you can just buy a pretty monogrammed one,
like this.)

be creative. be confident. be kind.

xo

be well,
arielle

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Gift Guide for the Healthy Hostess

by Arielle J on December 15, 2014

gift guide healthy hostess by arielle haspel

Salt and Pepper Shaker / Platter / Coasters /Salad Servers / Ice BucketPretzel Pan /Decanter / Candlesticks / Napkin RingsSexy Apron

Even if you don’t entertain that much,
it’s always nice to have
new plates, serving ware and candlesticks to spice up your table.

Every time I entertain, I secretly hope someone will bring
me something to add to my tabletop!

So these are perfect to bring over to a holiday get together,
dinner party or to gift your friend who wants to host more in the new year!

I’ve had my eye on these Python Coasters for a while
and just bought myself this Pretzel Pan so I could
make these Gluten-Free Chocolate-Peanut-Butter Pretzel
Cookies. A must for every healthy hostess!

Don’t forget, all of my healthy gift guide picks
can be found on this Pinterest board. Keep
an eye on it because I add new ideas every day.

Decanter , $39

Pretzel Pan, $17.99

Lip and Mustache Napkin Rings, $128

Sexy Apron, $125

Python Coasters, $14.99

Crystal Candlesticks, $65

Chalkboard Metal Placecards

Silver Ice Bucket, $225

Marble Salt and Pepper Shakers, $43

Salad Servers, $39

Blanc Platters, $24.95

be generous. be sweet. be well.

xo
be well,

arielle

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Peppermint-Mocha Fudge Brownies

by Arielle J on December 15, 2014

 

Healthy Gluten-Free Avocado Peppermint Mocha Brownies with Collegeprepster.com

On a long drive home from brunch
one weekend, my new cute friend,
Carly from Collegeprepster.com
started chatting about baking.
She apparently makes killer brownies.
I told her that I make some killer
brownies too…. but home-made and healthified.

She didn’t believe me how killer
a healthy brownie could be,
so we decided to have a brownie bake-off!

We met last Friday morning,
wrapped them up really cute
and brought them to our local NYC fire station (Engine 22, Ladder 13)
for the firefighters to taste-test.

I bought a treat box, drew the “I Love New York” logo and wrapped it in twine for an easy, festive NY holiday decor.

Healthy Gluten-Free Avocado Peppermint Mocha Brownies with Collegeprepster.com

And Carly wrapped hers in cute box with a red plaid bow.

Healthy Gluten-Free Avocado Peppermint Mocha Brownies with Collegeprepster.com

Here’s what Happened:
I made the silly mistake of telling the firefighters
that mine was the healthy version before
they even took a bite!!

Lesson #1: If you’re having
a taste-test, be as general as possible about
what makes them different and let the the taste-testers do the guessing!

Healthy Gluten-Free Avocado Peppermint Mocha Brownies with Collegeprepster.com

But beware – apparently, one of the firefighters had
a “sensitivity” to coconut oil and a took a bite without knowing.
What happened? He started itching all over! OY!

Lesson #2: Ask if anyone is allergic or sensitive before serving (even
big, brawny fire-men). And, ALWAYS include a little note with the ingredients – people like to know whats in them
AND they may even want the recipe to make themselves.

Healthy Gluten-Free Avocado Peppermint Mocha Brownies with Collegeprepster.com

We took some pictures, had some laughs and then
an alarm went off so they hustled to get their gear on.
And off they went to fight the fire
at the Natural History Museum,
which was the big news in NYC the
rest of that afternoon!

Healthy Gluten-Free Avocado Peppermint Mocha Brownies with Collegeprepster.com

It was a super fun way to spread some holiday cheer
and gratitude to the people who serve us
AND we got Carly back into the kitchen —
she’s been cooking up a storm ever since!

Try mine — yes, the healthy version!
They’re made with avocados and oats so you can eat them for breakfast
and serve them to kiddies for a HEALTHY holiday treat.

Gluten-free, flour-free, butter-free, egg-free AND nut-free too.

I shaped mine with a “New York State” cookie cutter.

Healthy Gluten-Free Avocado Peppermint Mocha Brownies with Collegeprepster.com

Arielle’s HEALTHY Peppermint-Mocha Fudge Brownies
What You Need:
2 avocados, ripe
1 cup coconut palm sugar
2 tsp coconut oil, melted
1/2 cup oats, ground
1/4 cup unsweetened raw cocoa powder
2 tsp  vanilla extract
1 tsp peppermint extract
1/2 tsp sea salt

(optional) “Peppermint Candy Cane” Toppings:
1/2 cup white chocolate chips
1 raw or cooked beet, peeled and sliced
sprinkle peppermint extract

Directions:
1. Preheat oven to 350F
2. Line a baking sheet with parchment paper and set aside
3. In a large bowl, mash together avocados, coconut palm, and coconut oil.
4. Add ground oats (you can blend rolled oats in blender until powdery), cocoa powder, vanilla extract, peppermint extract and sea salt. Mix until creamy.
5. Place in oven and bake for 20 minutes. Cool and then place in refrigerator
6. Cut out fun shapes (I used a cookie cutter in the shape of New York State) and then put some toppings on.
7. To make Red and White Peppermint “Candy Cane” topping: in a baggie, shake up chocolate chips, beets and peppermint extract. Then place a towel over bag and use a hammer or knife and bang until chips are crushed. Sprinkle on top of brownie and Voila!

Healthy Gluten-Free Avocado Peppermint Mocha Brownies with Collegeprepster.com instagram

And if you want the real deal,
(like the big and brawny firemen preferred.)
here is Carly’s recipe:

Carly’s (Def Not Healthy) One-Bowl Brownies
What You Need:
1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour

Directions:
1. Pre-heat oven to 350°F.
2. Line 13×9-inch pan with foil. Spray foil with cooking spray or butter.
3. Heat chocolate and butter in a small pan and stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Pour into prepared pan.
4. Bake 30 to 35 min. and cool completely.

Gluten-Free Chocolate Peanut-Butter Pretzel Cookie by Arielle Haspel

P.S. Craving another holiday dessert? Try my Chocolate-Peanut-Butter-Pretzel Cookies!

P.P. S. And follow me on instagram here (@bewellwitharielle) and follow Carly here (@carly).

Have a delicious holiday!

Be festive. Be sweet. Be Well.

xo

be well,
arielle

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Loaded Baked Sweet Potatoes on Glamour.com

by Arielle J on December 11, 2014

healthy loaded sweet potatoes by arielle haspel on glamour.com

These Loaded Baked Sweet Potatoes
are the perfect guilt-free indulgence when
you need something warming and are craving
comfort food.

If you’re craving starches like a bag of chips,
or a bowl of mac & cheese, you’re probably needing
something comforting to warm you or soothe you.

healthy loaded sweet potatoes by arielle haspel on glamour.com

But, before you dive into that bag of chips or bowl of pasta, try this:
✓ Curl up on the couch with a cup of warm tea and good
magazine
✓ Take a hot bath, or
✓ Put on your coziest pajamas

or… choose to satisfy your craving with a healthier, comforting food, like
these Loaded Baked Sweet Potatoes!

Watch how I make this delicious comfort food here.

Packed with fiber, this fills you
up without weighing you down.

healthy loaded sweet potatoes by arielle haspel on glamour.com

healthy loaded sweet potatoes by arielle haspel on glamour.com

healthy loaded sweet potatoes by arielle haspel on glamour.com

Watch my other videos on Glamour.com here.

For more healthy tips, check out my Guide to Be Well. Simple tips to feel great now.

Here’s another comfort-food-favorite of mine: Pasta with Pesto

be comforted. be happy. be well.

xo
be well,
arielle

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Gluten-Free Chocolate Peanut-Butter Pretzel Cookies

by Arielle J on December 11, 2014


Gluten-Free Chocolate Peanut-Butter Pretzel Cookie by Arielle Haspel

Gluten-Free Chocolate Peanut-Butter Pretzel Cookie by Arielle Haspel

Gluten-Free Chocolate Peanut-Butter Pretzel Cookie by Arielle Haspel

Gluten-Free Chocolate Peanut-Butter Pretzel Cookie by Arielle Haspel

Gluten-Free Chocolate Peanut-Butter Pretzel Cookie by Arielle Haspel

 

Have the end-of-the-year blues?
Get your friends, family and coworkers excited to end the year with a bang with
these healthy, gluten-free sweet treats.

Making them is super fun and easy!

The trick to making them is the right pan.
I used this pretzel pan, one of my
favorite cookie recipes and topped it with
some coarse himalayan salt and pretzel bits
and a few drizzles of dark chocolate and white chocolate
to make them look fun and festive.

I’ve been wrapping them up as gifts and giving them
out to my friends all week in these treat bags wrapped in a bow with twine!

Perfect way to end the year on a sweet (and healthy) note!

Gluten-Free Chocolate Peanut-Butter Pretzel Cookies
Ingredients:
2 1/4 cups Coconut Flour
3/4 cup cacao powder
1 tsp. baking powder
1 cup coconut oil
1/4 cup olive oil
1 cup Coconut Palm Sugar
1 tsp. sea salt
1/4 cup coconut water
2 tsp vanilla extract
2 organic eggs
1/2 cup dark chocolate chips

Toppings:
3 tbsp. coarse pink himalayan salt
1/2 cup dark chocolate chips
2 tbs. organic peanut butter
1 cup mini spelt pretzels, crushed

Directions:

1. Preheat oven to 350 degrees
2. In a small bowl, whisk together the coconut flour, cacao and baking soda and set aside
3. In another bowl, combine the coconut oil, olive oil and coconut palm sugar and mix well. Add sea salt, coconut water, vanilla extract, and eggs and whisk well
5. Slowly mix both mixtures together.
6. Stir in the chocolate chips
7. Pat dough into pretzel pan
8. Bake until cookies are golden brown approximately 15 to 17 minutes
9. Remove from oven, and let cool
10. Transfer to parchment paper or plate to prepare toppings
11. For a chocolate drizzle topping: in a small sauce pan,
heat up some chocolate and stir so it doesnt thicken. Dip a spatula
or a fork into the chocolate and whip your hand back and forth over the
pretzel making thin drizzles. Add some drops of peanut butter and sprinkle
with pink salt crystals and crushed pretzels (I crushed them in a plastic baggie.)
Voila!

Makes approx 12-15 pretzels

Gluten-Free Chocolate Peanut-Butter Pretzel Cookie by Arielle Haspel

Be sweet. Be salty. Be well.

xo
be well,
arielle

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Whole Wheat Black Bean & Sweet Potato Enchilada

by Arielle J on December 10, 2014

Whole Wheat Enchiladas

This is such a healthy and yummy dinner when you’re craving Mexican food…
and it makes the best leftovers for lunch and dinner the next day.

The Purple Carrot
sent me the perfect amount of ingredients
to make this perfect Fall dinner. All I had to do was cook it all up!

High in protein and fiber to keep you satisfied and satiated.

I may or may not have eaten them for three days after!

Whole Wheat Black Bean & Sweet Potato Enchilada
Ingredients:

2 large sweet potatoes, peeled and diced
3 tbs. Olive oil
3 cloves garlic, minced
1 jalapeno pepper, de-seeded and minced
1 can diced tomatoes, drained
1 can black beans, rinsed
1 tbs. chili powder
2 cups fresh tomato salsa
12 whole wheat tortillas

Directions:
1. Preheat oven to 400F
2. Arrange sweet potatoes in a single layer on a parchment paper-lined baking sheet. Sprinkle 2 tbs. olive oil on top and bake for 20 minutes (turning them over after 10 minutes). Remove from oven and set aside.
3. Reduce oven to 350F
4. Head 1 tbs of olive oil ina large skillet over medium heat. Add garlic and jalapeno and cook for about 30 seconds. Add the beans, tomatoes and chili powder and sprinkle some sea salt to taste. Add in the cooked sweet potatoes and simmer for 5 minutes. Set aside.
5. Lightly oil a baking dish or a tin-foil/parchment-paper-lined baking sheet. Spread a thin later of salsa and set aside.
6. On a flat work surface or a plate, place tortilla down and spoon a portion of the sweet potato mixture down the center of the tortilla and rol it up. Place the filled tortilla, seam side down, and repeat with the remaining tortillas.
7. Spoon any remaining mixture and salsa on top of the enchiladas. Cover with tin foil and bake in oven at 350F for 20 minutes.
Serve hot. Voila!

Here’s a pict of my Mexican fiesta table:

mexican night by arielle haspel

* Serves 6-12 people
Craving another Mexican dish? Check out one of my faves for Mexican night: Mexican Quinoa Cups

Check out The Purple Carrot: a healthy meal delivery (using all whole, plant-based ingredients, with easy-to-follow recipes from really great chefs).

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Healthy Egg Nog Smoothie

by Arielle J on December 9, 2014


healthy egg nog smoothie by arielle haspel bewellwitharielle.com

When the holidays come around,
I don’t really get excited about the presents…
I get excited about what I’m going to eat and drink!

Egg nog is one of my favorite holiday
treats, but it’s traditionally made with
loads of sugar, cream and even whipped raw eggs.

Not Be Well with Arielle approved.

And, the healthy versions typically have bananas in it — yuck!

healthy egg nog smoothie by arielle haspel bewellwitharielle.com

So instead of depriving myself of my favorite
holiday treat, I did a lot of recipe testing and healthified it into
the healthiest, most delicious egg nog ever!

This Healthy Egg Nog is made without
refined sugar, cream, milk, raw eggs or banana.

Instead, its sweetened with dates and coconut water,
and made with avocado and coconut milk and almond milk
to add the perfect amount of creaminess.

It’s spiced just right
with some of Simply Organic’s cinnamon, nutmeg, vanilla
and a splash of almond extract.

Healthy enough to drink for breakfast on-the-go,
sweet enough to indulge in for a holiday dessert
and #spicedright.

Healthy Egg Nog Smoothie
What You Need:
8oz. almond milk
8oz. coconut milk
½ c. coconut water
1/4 avocado
14 small pitted dates
1/2 tsp. Simply Organic vanilla extract
1 tsp. Simply Organic almond extract
1/2 tsp. Simply Organic cinnamon
1 tsp. Simply Organic nutmeg
handful of ice

*optional: top with raw cacao nibs

Directions:
1. Blend up all ingredients
2. Serve in a pretty glass
Cheers!

healthy egg nog smoothie by arielle haspel bewellwitharielle.com

* Feel free to spike it with some brandy, rum or bourbon

*Makes approximately 3 servings

*For more holiday recipes that are #spicedright, check out Simply Organic’s official holiday recipes here.

Be simple. Be spicy. Be spirited.

xo
be well,
arielle

Thank you to Simply Organic for sponsoring this post.

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No-Bake Pizza Canapes

by Arielle J on December 5, 2014

 

Kale Caprese Pizettes

Looking for the perfect party app?  Look no further than these holiday pizza canapes!

Red, white and green
(and yellow if you want some extra sunshine)
to bring in the Holiday spirit.

No baking required, so it’s easy to whip up before guests arrive
or perfect the perfect bite-size treat to bring with you to a holiday party.

Also, they’re gluten-free for all of your
friends who are sensitive or on a gluten-free holiday diet.

No-Bake Pizza Canapes
Ingredients:
– 2 pieces kale, ripped up into little pieces
– approx 16 cherry tomatoes, diced
– 1 ball organic mozzarella, cubed
– 2 tsp olive oil
– sprinkle sea salt
– 2 brown rice tortillas (that you can crisp yourself) or pre-made gluten-free pita crisps

Directions:
1. Place gluten-free crisps onto a plate
2. Add some kale on top, then add a little bit of mozzarella and tomato to each piece
3. Sprinkle a 1/4 tsp of olive oil and a dash of sea salt onto each one
Voila!

*Serves approx. 8 people (depends how big your crisp is)

no-bake-pizza-canapes

If you want to make your own pita crisps:

Pita Crisp Directions

1. Preheat oven to broil
2. Slice tortillas into large triangles and then place onto parchment paper lined baking sheet coated with a little olive oil.
4. Broil on high for approx. 5 minutes on each side, or until brown and crispy (it will prevent them from becoming soggy) and repeat steps above.

For a similar version but a cute way to serve , click here for my Kale Pizzette Cups.

no bake holiday pizza canapes

 

Crispy and crunchy and just perfect to pop in your mouth.

Craving more healthy holiday recipes? Follow me on instagram (@bewellwitharielle).

Also, try my Holiday favorite: Chocolate Almond Butter Cups.

Happy (and HEALTHY) Holidays!

be delicious. be creative. be well.
xo
be well,
arielle

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Gluten-Free Butternut Squash Stuffed with Quinoa

by Arielle J on December 5, 2014

Gluten Free Stuffed Butternut Squash
This healthy holiday dish will definitely be a staple in my life this Fall:
Holiday Butternut Squash Stuffed with Quinoa and Veggies!

The Purple Carrot
sent me the perfect amount of ingredients
to make this perfect Fall dinner.

Try it – I know you’ll like it!

Easy to make, colorful, healthy and tasty.

Holiday Butternut Squash Stuffed with Quinoa
Ingredients:
1 butternut squash
2 cups vegetable broth
1/2 cup quinoa
2 cloves of garlic, minced
1/4 cup Spanish onion, diced
1 cup crimini mushrooms, sliced
1 bunch fresh spinach
1/2 cup sliced almonds
2 tbs. balsamic vinegar
sea salt

Directions:
1. Preheat oven to 400 degrees.
2. Cut the squash lengthwise and remove the seeds. Brush with olive oil and sprinkle with sea salt. Roast the squash face down on a cookie sheet for about 30 minutes or until a fork can be pushed easily through the skin.
3. In small saucepan, bring quinoa and vegetable broth to a boil. Once boiling, simmer and cover and cook for about 12 minutes, or until all liquid is absorbed.
4. In large saucepan, saute the mushrooms, onions, garlic, spinach and olive oil until softened.
5. Add cooked quinoa, almonds and balsamic vinegar and saute another 5 minutes.
6. Once squash is done, spoon the quinoa mixture into the squash and serve.
Voila!

*Serves 4 people

I paired it with my own salad made of beet greens.

Here’s a pict of my table:

dinner by bewellwitharielle.com

Craving another quinoa dish? Check out one of my faves for Asian night: (Un)Fried-Rice Quinoa

Check out The Purple Carrot: a healthy meal delivery (using all whole, plant-based ingredients, with easy-to-follow recipes from really great chefs).

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Gluten-Free Ramen Veggie Burger {Video}

by Arielle J on December 2, 2014

A few weeks ago, I made a Gluten-Free Ramen Beef Burger recipe.

In this video, I make my healthified vegetarian version: My Gluten-Free and Organic Ramen Veggie Burger!

Less fat. Higher in fiber. As delicious.

Get excited…

The Healthier Organic Veggie Ramen Burger
Ingredients:
1 package gluten-free brown rice ramen noodles (2 cakes), cooked
2-4 eggs (“Certified Humane” if can find those)
2 tbs. olive oil, grapeseed or coconut
2 frozen veggie 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 package directions
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
(this 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 olive oil oil to a skillet, and set over medium-high heat.
Once the oil begins to shimmer, take the ramen noodles
out of the baggies or containers and mold into a circular,
flat patty shape and then place on pan.
Cook on each side about 5 minutes/ or until they’re dark golden brown/crispy
on both sides and place on two plates
6. Season the veggie patty with sea salt, pepper,
tamari, and toasted sesame oil.
Cook the burger in the oven on broil high for approx.
6 minutes on each side or on a skillet over medium-high heat until each side is done.
7. Add another splash of tamari and toasted sesame oil. Place on plate while
you prepare the toppings.
8. If you want an egg on top of your burger in a skillet over medium heat,
add 1 tbs. 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, veggie 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

Watch how I make it here.

Post a picture of your Healthy Organic and Gluten-Free Veggie 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.

be healthy. be yummy. be well.
xo
be well,
arielle

treat yourself glamour magazine be well with arielle

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Autumn Salad with Beets, Goat CHeese and Pecan Pie Crisps

This is a beautiful seasonal salad to
serve around the holidays.

Beets benefit the liver
to help your body detox and cleanse
from all of your holiday festivities!

And the pecan pie crisps on top
are the perfect sweet and crunchy
addition with the creamy bits of goat cheese.

Not to mention, it’s red and green to match your holiday decor!

Autumn Beet Salad with Goat Cheese and Pecan Pie Crisps
What You Need:
2-3 Kale leaves
1 Beet, peeled and sliced
1/2 inch slice organic goat cheese, crumbled
1/4 cup pecan pie crisps

Dressing:
1 tsp olive oil
1 tsp lemon juice
1 tsp maple syrup
sprinkle sea salt

Directions:
1. Place goat cheese and pecan pie crisps on top of kale.
2. Top with dressing and voila!

Serves 1Autumn Salad with Beets, Goat CHeese and Pecan Pie Crisps

Craving another beet recipe? Check out my recipe for Beet Chips!

be delicious. be colorful. be well.
xo
be well
arielle

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Healthy Pecan Pie Crisps

by Arielle J on November 21, 2014

thanksgiving healthy pecan pie crisps

These Pecan Pie Crisps aka Carmelized Honey Pecans
are a delish Fall and Winter holiday snack,
a festive topping for sweet potatoes, turkey, quinoa and fish  and also
great to serve in a bowl as an Hors d’Oeuvres
at your holiday party.

Perfect for Thanksgiving, Christmas and Hanukah!

Pecan Pie Crisps
What You Need:
1/2 cup pecans
1/2 tbs coconut oil
2 tbs brown rice syrup

Directions:
1. Mix ingredients together in bowl
2. Place onto a parchment-paper lined baking sheet
3. broil for 20 min until gooey and crispy

*serve on top of salad or as an Hors d’Oeuvres
*serves 2

Craving another sweet holiday recipe using pecans? Check out my Healthy Pecan Pie Muffins.

thanksgiving healthy pecan pie crisps

be sweet. be festive. be well.

xo
be well,
arielle

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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 Gluten-Free Ramen Beef 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 Gluten-Free and Organic Ramen Beef 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
– beef 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 Organic Beef Ramen Burger
Ingredients:
1 package gluten-free 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 Organic and Gluten-Free Beef 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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