We’ve all heard the term “clean eating”
but depending on who you ask, it can mean something different.
In this episode, I explain my philosophy — clean eating —
and the five simple rules to make it part of your lifestyle.
I don’t categorize my eating habits or lifestyle.
For example, I’m not raw, vegan, vegetarian, pescatarian,
ayurvedic or paleo and the food I cook is not either.
I eat what I want and cook what I like, but I find a healthier alternatives
to indulgent foods and enjoy it in a specific way.
It’s not about limitations or a diet,
it’s a lifestyle.
Now you can eat what you crave while nourishing your body…
and not feel guilty, either!
Here are my five rules to clean eating:
1. Choose local and organic (whenever possible).
2. Drink water
3. Read labels
4. Consume healthy fats, nuts, seeds and oils
5. Practice portion control
Watch the full video featured on Healthination HERE.
Don’t miss my clean eating recipes. Hope they inspir eyou.
At my “Spring into Health” event last week, I made this salad dressing for the guests. I told them
that the Master Cleanse inspired me!
Traditionally, people who partake in the Master Cleanse drink a concoction of lemon, maple syrup and cayenne over a period of days — anywhere from 3 days, up to 30 days! 30 days of just lemon juice, maple syrup and cayenne. Impressive, right?!
I love food, so the Master Cleanse is not something I would like to partake in. I also believe that there are less intense ways to cleanse your body.
Heres 1 way you can cleanse without depriving yourself of food:
In the Spring, it’s important to intake foods that are astringent and spicy, as well as seasonal and bitter.
Astringent foods help dry up fat in the body, spicy foods help rev up the metabolism and seasonal foods give the body what nature intends it to have.
This salad dressing, made of lemon, honey and cayenne tastes like a spicy lemonade! Delicious, refreshing and healthy!
Lemon = astringent
Local Honey = seasonal
Cayenne = spicy
This dressing = YUM
Perfect salad dressing to eat in the Spring. Goes perfectly with spring greens, like rainbow chard!
Are you as excited as I am that BBQ season is right around the corner?!
Instead of loading up on tortilla chips and creamy dips that will leave you feeling
heavy and bloated, try this clean eating recipe at your next BBQ — home-made chips and hummus dip that will leave you feeling light and energized.
Feel free to add some carrots (like the Carrot-Turmeric Hummus recipe I posted last week) or add some beets for a pretty pop of pink! It makes a great hot weather snack and side for dinner.
Watch how to make home-made chips and dip in my new cooking series with Healthination HERE.
Oh, and P.S. Happy National Hummus Day (which was yesterday!)
Last month I hosted a Spring Wellness Event as part of my Seasonal Be Well Event Series called “Spring into Health.”
I served a Spring menu, talked about what to eat in the Spring and the guests even helped me demonstrate how to make the dishes!
The guests loved it! Check out some of the photos from the event below.
To stay strong and healthy and fit in the Spring, during my lecture, I spoke about eating more: Light, Dry, Warm foods: such as flavorful steamed veggies, brothy soups, brown rice.
I also spoke about certain foods to eat in the Spring, like seasonal vegetables, like carrots, beets, asparagus, peas and greens to to help aid in cleansing the liver. When we eat with the seasons, we’re giving our body what nature intends it to have.
Astringent foods, like lemons, apple cider vinegar and coconut vinegar are great for preparing your body in the Spring because they help dry up fat and lighten the tissues in the body to prepare you for Summer.
I also showed a demonstration of how to use a Dry brush. It’s one of my favorite daily morning rituals and helps stimulate blood flow, rids dead skin cells, energizes you, helps with cellulite and metabolism.
The Springtime menu that I served uses foods and ingredients for the ultimate way to rejuvenate, cleanse and energize your body.
Simple Chard Salad with a Spicy Lemonade Dressing – made with lemon, honey and cayenne. (bitter and astringent) get the recipe here.
Carrot-Turmeric Hummus (seasonal and bitter) made with chickpeas, tahini, olive oil, garlic, lemon and turmeric. Get the recipe here.
Brown Rice Pasta with Garlic-Almond Pesto made with almonds, olive oil, garlic powder, garlic and sea salt. Get the recipe here.
Spiked Green Juice Cocktails! Made with Bleustorm Gluten-Free Vodka and Juice Press Green Juices.
The guests had so much fun and I did too!
Thank you, Coco-mat for hosting this amazing event at your beautiful, natural space!
I’m hosting the Summer version of this event again at Coco-mat, called “Hot and Healthy” on June 23rd and hope you can come!
My friends at the Natural Gourmet Institute (NGI) invited me
to take their 2-Week Intensive Cooking Course.
(When they asked me, I literally cried for joy, and excitement!)
I’m always open to continuing to learn new techniques, styles and approaches to healthy cooking.
NGI has always been my go-to cooking school, because they care about the quality of ingredients (think: coconut oil, ghee, tamari and coconut sugar) and promote healthy living, like me.
They focus on:
1. Whole Foods
4. Organic (non-GMO)
5. Local and seasonal
6. In harmony
This two-week immersion course will teach the fundamentals and skills of healthful cooking. If you’re interested in joining me, get excited to learn various cooking techniques, such as:
Dates of class: Monday, May 25- Friday, June 5th, 9:30am – 4:30pm
And if you’re not able to make it for the intensive (I know it’s during the day…and only offered in NY), be sure to check out
their list of public classes (they have tons of vegan and gluten-free baking and cooking classes too)!
Oh, and their Friday Night Dinner is truly one of New York’s best kept secrets. It’s a candle-lit, 3-course vegetarian meal prepared by the Chef’s Training Program students and instructors! They use seasonal, local, fresh, traditional and whole ingredients, often vegan and/or gluten-free AND it’s BYOB so you can bring tons of wine or even spiked green juices! Not to mention, it’s only $45. Make a reservation next time you’re in NY HERE.
Hope to see you in class on May 25th!!
Follow me on instagramHERE for behind-the-scenes look when I’m at school!
It’s Friday and I am beyond excited to kick off this weekend!
My husband is away in New Orleans for Jazzfest, so I’ve got the apartment all to myself. When he’s home or when I’m all alone, this is my go-to breakfast on the weekend — a healthier take on french toast.
Last week, I hosted a “Spring into Health” event at Coco-mat in NYC.
I spoke about the importance of eating seasonal veggies
and bitter spices during the Spring.
Back in the day, I would have terrible stomach issues –
cramping and aching pain on the left side of my stomach.
It would be so bad at night sometimes, I would need my friends and boyfriend
to massage my stomach.
Once I started being more conscious of what I was putting into my body, eating seasonally
AND chewing really well, my issues subsided.
Seasonal foods ensures that you’re giving your
body what nature is intending it to have.
I rarely eat bananas because they never grow in NY.
I steer clear of berries in the winter and put apples into my smoothies, instead.
Seasonal foods helps your digestive system function
better and bitter foods and spices help stimulate, detoxify and cleanse the liver.
Here are some bitter foods and spices to eat more of in the Spring:
– purple kale
– dandelion greens
– broccoli rabe
– dandelion tea
– stinging nettle tea
And here is a Spring recipe!
Carrot-Turmeric Hummus Ingredients:
1 can chickpeas, rinse and drainer
1/3 cup tahini
2 tbs olive oil
5 tbs water
4 garlic cloves
1 lemon, juiced
1/2 tsp sea salt
1/4 tsp Simply Organic Turmeric
2 carrot, cut into chunks
1. Add all ingredients to blender and blend until smooth.
2. Serve with chips or vegetable crudite. Enjoy!
I’ve been associated with WITS for 10 years, and am continually impressed by impact of their hands-on health and fitness programming in public schools. Their work in the cafeterias, classrooms, and recess yards help even the most struggling schools create lasting cultures for healthier kids and wellness in the schools.
Some examples of the amazing WITS impact, include:
– building greenhouses and hydroponic tower gardens on the rooftops of public schools to give students access to nature
– teaching students about where food comes from and giving them the opportunity to taste fresh off-the-vine herbs
– championing the fight for green cleaning supplies in schools. Toxic chemicals are now out of schools!
– winning the fight for styrofoam trays out of schools too (effects 1M kids daily)
– curating menus in school cafeterias by healthy chefs. (Now offering tasty, healthy, options, like vegetarian chili, instead of mozzarella sticks)
– Incorporating vibrant, healthful and fresh salad bars in school cafeterias
This year, WITS is celebrating its 10th Anniversary with a gala at Tom Colicchio’s RiverPark on May 5, 2015.
The honorees of this year’s benefit include:
– Sam Kass, Former White House Senior Policy Advisor for Nutrition
– Lauren Bush Lauren, Founder/CEO of FEED
– Jenna Wolfe, TODAY Show/NBC News Correspondent
And, it’s going to be hosted by one of my favorite/funniest
celebrities, Chrissy Teigen.
About Wellness in the Schools:
Wellness in the Schools (WITS) inspires healthy eating, environmental awareness and fitness as a way of life for kids in public schools. Through meaningful public/private partnerships with school leadership, teachers, chefs, coaches, parents and kids, WITS develops and implements programs that provide healthy foods, healthy environments and opportunities for regular play to help kids learn and grow. WITS programs currently support 60 schools and 30,000 children in New York, Kentucky, and Florida.
Tickets to the gala are being soldhere. If you’re not able to make it, you can still do good and bid on fabulous items starting on 4/28here.
If you are a company, brand, chef, fitness expert and you would like to get involved with WITS, check out their site at www.wellnessintheschools.org or email me at email@example.com for more info.
People always ask me my go-to places and the best healthy restaurants in
New York City, so I figured that it’s about time to just write them all out!
This list does not include ALL of the places I frequent, but it does include some of my all-time faves.
Some are seasonal and/or organic, others source their ingredients from their rooftop gardens or from the farmers markets. A good mix — from casual and reasonable, to fancy schmancy. Just be sure to look it up before you go so you know if you can wear your yoga leggings, or heels!
1. In a small bowl, whisk eggs with a dash of sea salt and then pour onto a saucepan with a little coconut oil and cook on medium-high heat. Scramble until cooked — approx 3 minutes.
2. Lay a brown rice tortilla on a plate, place a handful of raw greens in the center and then lay the scrambled eggs next to it.
3. Drizzle salsa/taco sauce on top and voila!
Healthy Burrito in under 4 minutes.
Told ya it was easy!
I love taste testing new (healthy) trends out there. Bone broth? Hell YES!
But when I found out about the newish “Bulletproof Coffee” trend,
I was definitely skeptical. Wads of butter and oil in hot coffee?
That sounded pretty gross to me. But, it started to pop up on menus everywhere
so I knew I needed to get on the bandwagon and try it.
In fact, one of my favorite restaurants in NYC,
Hu Kitchen calls their version “Crack Coffee”
because, I guess, it’s just that addicting.
Coffee also makes me super jittery, so I needed
to find an alternative that I could actually drink.
So, I decided to “healthify” it to make
it Be Well with Arielle approved —
Bulletproof Tea What You Need:
1 tea bag (black tea, chai tea or teecino)
1 cup water
1 Tbsp virgin coconut oil
1 tsp organic grass-fed butter (unsalted) or ghee
*1/4 tsp vanilla extract (optional)
*1 tsp sweetener (raw honey, coconut palm sugar or molasses) (optional)
*dash cinnamon (optional)
1. Steep tea in boiling water for 4 minutes
2. Add coconut oil + unsalted grass-fed butter or ghee + vanilla extract + sweetener
3. Pour into blender and blend for a 30 seconds until frothy. Pour into mug and sprinkle some cinnamon on top.
The result? Creamy, rich and delightful.
It probably won’t become part of my morning ritual —
I still like my tea with almond milk and honey
and warm water with lemon in the morning,
but this is a great alternative when I want to richen up my life a little.
Some people drink it as a meal
because it can be super filling. I always advocate
eating food during meals, so you won’t
find me at a restaurant drinking this for breakfast,
but you may catch me sipping it as a mid-morning treat.
Hope you like it!
Steep the tea for longer to make it darker like this version:
be satisified. be rich. be well.
Want more paleo-ish coconut oil recipes? Check out my Peppermint Patty Lollipops HERE.
Come to my cooking event in NYC on April 23rd! Details HERE.
When it comes time for Passover, I’m always the famous “Charoset Maker.” Last year I made Vanilla-Coconut Charoset. Check out the recipe here.
But this year, my husband and I are going to my in-laws house for the first night and my immediate family is hosting the second night.
So, this year, I’m in charge of dessert and a side dish.
My husband’s family LOVES chocolate. Instead of eating the packaged chocolate-covered matzah, I decided to healthify it and make it myself!
Instead of regular white matzah (which often causes constipation because of the lack of fiber), I like using spelt matzah.
It does contain gluten, but some people who have sensitivity to gluten and wheat, are less sensitive to spelt.
An easy, delicious recipe that is perfect for the seder and all week during Passover!
Salted Dark Chocolate Matzah Bark Ingredients:
4 pieces spelt matzah
1 3.5 oz bar, dark chocolate
1/4 cup pecans, chopped (or nut of choice)
sea salt, coarse
1. Place matzah on a parchment-lined baking sheet. If they don’t all fit, you can break them into pieces
2. In a small sauce pan on low heat, heat up chocolate. Break up the pieces of chocolate so it melts faster. Stir around the chocolate with a wooden spoon so it doesnt burn. Once all chocolate is melted, take the pan off of the stove.
3. Using a fork, splatter the chocolate on top of the matzah. (Dip the fork into the melted chocolate and move your hand back and forth quickly over matzah to create a “drizzle” look.
4. Drop pecan pieces and sea salt over chocolate-covered matzah.
5. To harden the chocolate, place the baking sheet into the refrigerator for approx 5-10 minutes until the chocolate is hardened.
Last week I hosted a Spring potluck for 35 wellness influencers in NYC.
I love hosting events and it gave us all a chance to mingle, connect and inspired
in a relaxed and beautiful setting.
The event took place at Coco-Mat in Soho, a gorgeous organic home store that has just the warmest, zen energy.
I sent out an exclusive invite to my old friends (and new friends)
in the wellness scene — well-known food bloggers, publicists, authors, Holistic Health Coaches, Nutritionists, healthy restaurants owners, Registered Dietitians, Yoga Instructors, Fitness Experts — women who are passionate about health and wellness and those who have inspired me in some way.
I gave them a criteria — no soy, white sugar, white flour, corn syrup or artificial sweeteners. If providing meat, eggs or dairy, organic is preferred.
I asked them to bring enough food for 10 people, on a nice plate or platter with servingware. Photo-friendly and “instagrammable” is key!
I provided little cards with the guests names in calligraphy and as guests walked in, I asked them to write out the ingredients on the back. So many people have dietary food restrictions nowadays that it’s very important and helpful to display whats in the food, so people don’t have to ask you every second what it’s made of and if they can eat it.
I served water with lemon and white wine with oranges.
Here are some pictures of the food that everyone brought. How delicious and colorful does everything look?!
First, I welcomed everyone and then I went around and introduced each person, and gave a little personal tidbit about how I know them and how they’ve inspired me.
Then, the guests served themselves, then ate, mingled, and enjoyed!
Here are the people that attended and what they brought:
I made: Fried Rice Quinoa and Seasonal Kale Salad with Farmers Market Carrots and Lemonade Dressing.
The guests had such a good time that we almost got kicked out! I received countless emails after BEGGING to host a potluck every season. The next one will be an invitation-only event
in Central Park on June 17th in celebration of the Summer!
If you’re interested in attending one of my seasonal cooking events, check out my event schedule HERE.
Last night I hosted a healthy Spring potluck event
for 35 influencers in the wellness world.
Many people have been inspired to plan their own potlucks after seeing all
of the fun pictures on instagram (#bewellpotluck), so I wanted to give a
few tips on how to host your own healthy potluck!
Here are 6 tips to host a healthy potluck event:
1. Invites. After you pick a date and confirm the location, create a pretty invite to get people excited. I’m not too tech or graphic design savvy so I used picmonkey.com.
2. Servingware. Ask guests to bring their own servingware – platters, bowls and tongs to serve their food so the table is photo friendly and “instagrammable”. You definitely don’t want to serve food out of tupperware containers and the last thing you want to do is search for platters when guests start to arrive! I love this salad set.
3. Ingredients. So many people have food sensitivities and restrictions nowadays, so to prevent people from asking you every second what’s in each dish, create blank recipe signs. I folded fold square cards in half, wrote the guests’ first names in calligraphy on the front and left pens for them to write out the ingredients on the back. Or, you can purchase these placecards.
4. Water and wine. You can never have enough of each. To keep it simple, I used filtered tap water and put in lemon slices in pretty decanters and for the wine, I made a simple orange sangria using organic wine and orange slices and poured it into decanters too. A sweet and colorful stress-free way to jazz up simple items. I love this fancy decanter or you can use a simple one like this decanter.
5. Music. It can change the environment in a second. I use spotify to create an ongoing playlist.
6. Tupperware. Remind guests to bring an extra set of reusable containers in case they want to take home any leftovers at the end of the party. I like these glass containers.
Stay tuned for a recipe round-up of all of the recipes that were featured and all of the the amazing people who attended!