I love anything and everything that is cold and creamy — ice-cream, especially.
It’s always been my ultimate favorite food.
When I was younger, I loved fat-free frozen yogurt so much, I would
eat it for breakfast, lunch, snack and dinner.
When I went to nutrition school in 2008, though, it all changed. One night, I went to my favorite nearby frozen yogurt shop and asked the store clerk for the list of ingredients. She said she didn’t have the ingredients and that made me really wonder what was in it.
I walked out pretty flabbergasted. We all have the right to know what we are paying for and putting into our bodies, right?
So I did a little search – went into other frozen yogurt places – and found out my my favorite treat, although marketed to be a healthy treat, low calorie and made of “natural ingredients,” wasn’t so natural at all.
Since that day, I haven’t eaten it again. (I will admit to sometimes having tastes of it, but I haven’t actually paid for, or eaten an entire cup). I care about my body too much.
Still to this day, if you look up the ingredients from some of your favorite frozen yogurt companies, it’s so hard to find it on the websites. Makes me think – if it really were healthy, they would be transparent about it, right?
(Check out the Food Babe’s article, which includes a pretty thorough listing of the ingredients in popular frozen yogurt brands)
SO, as much as I love soft-serve frozen yogurt, I steer clear of it. When I do eat yogurt, I normally opt for less lactose versions, like sheeps-milk yogurt or dairy-free alternatives, like coconut yogurt and when I opt for ice-cream, I go for full-fat organic or coconut milk.
A few years ago when I was hosting a brunch for some friends, one of them happened to vegan at the time and I had to figure out a way to make a vegan version of yogurt. And this recipe came about.
Introducing my plain yogurt, sweetened up and “fancified” with some cherries! No lactose, no dairy and no crazy ingredients you can’t pronounce.
P.S. Arielle’s Tip: Try a “quick soak” for the cashews to speed up time so you don’t have to soak them overnight. Directions: Boil a pot of water. Pour boiling water over cashews and let soak for 30 minutes until soft. Voila! Then blend with the rest of the ingredients.
P.P.S. Feel free to add any fruit – blueberries, strawberries, apricots, peaches and raspberries are perfect summer yogurts too!
A few years ago, I took my first cooking class there —
a coconut class where we made an entire meal out of coconut!
I was ecstatic — not only did I people who were
as obsessed as I was about coconut, I found a school with like-minded people and similar beliefs about food.
NGI uses wholesome, natural ingredients to educate their students. Think: pasture-raised eggs, local and seasonal vegetables from the farmers market, high quality organic coconut oil in baked recipes, salads made with sea vegetables and cakes made out of almond flour!
It’s definitely Be Well with Arielle approved.
So when NGI asked if I would join them during their 2-week intensive, I jumped at the opportunity….and it was amazing.
I learned incredible new recipes,
from healthy Vanilla-Cardamom Ice Cream,
and gluten-free caramel cheesecake, to jello made of seaweed and even home-made bread!
I’m so excited about my experience, that I wanted to
share some of the tips that I learned. I hope these inspire you to get into the kitchen… and maybe even take a cooking class yourself too!
10 Tips I Learned at Cooking School:
1. When making a smoothie, treat it like a car – put the liquid (gas) in first, turn it on low, and then add ingredients and increase the speed. And make sure to lower the speed before shutting it off to keep the blade sharp. I LOVE this blender but a $30 one will do the job too.
2. The best way to clean a cutting board: a little lemon or distilled white vinegar with water.
3. Even if you follow a recipe step by step, it may not taste (or look) exactly the same the next time you make it. Every day, two different groups would make the same recipe and sometimes they came out completely different!
So, experiment, take risks, taste along the way and find the uniqueness in each recipe.
4. A sharp knife is safer than a dull knife. So sharpen/hone your knife every time you use it (and wash it after). Here’s a video on how to “hone” and sharpen.
5. Use different cutting techniques to change up the texture and look of a dish. For example, carrots can be sliced into round circles, cut on the diagonal into pretty chunks, chopped into small squares or julienned into thin strips. Try chopping a different way than normal next time you make a salad and amaze yourself.
6. To get rid of the garlic smell on your hands, rub your hands on stainless steel, like your refrigerator, a measuring cup or a pan. Cool, right?!
7. When buying fish, look for these things:
eyes should be clear and moist, not white and dry.
stomach should be nice and tight, not loose (ensures that the organs are still in tact and not spoiled).
gils should be nice and red or pink (not gray).
smell it – it should smell like when you’re at the ocean – not fishy.
feel it – the slimier it feels, the fresher it is!
(In the picture below, my fellow students are picking out some fresh fish during our trip to the Union Square Farmers Market)
8. When making your own salad dressing, replace some of the oil with a moisture-rich vegetable (ex. tomato, cucumber, cauliflower or zucchini) and blend in blender. Adds liquid, flavor and nutrients without adding extra oil.
9. Add salt while you’re cooking (not only after). Makes the dish taste much more harmonious vs. too “salty.” The quality also matters. This is my favorite sea salt.
10. When baking vegan, substitute 1 egg for 1 Tablespoons arrowroot + 3 Tablespoons water and voila! Below is a Raw Berry-Cashew Cheesecake dusted with gold and garnished with an edible flower. It gorgeous and delish.
11. Never stir rice while its cooking. Same goes for quinoa. Just stir it up once it’s finished cooking. I like cooking rice in this pot. (P.S How gorgeous is the sushi we made? We colored the rice with beet juice for a pretty pop of color)
12. Lentils and rice cook the same amount of time, so you can cook both in one pot. Saves time and saves you from washing double the amount of pans later on!
13. When you’re making a marinade in advance, never add sea salt to the marinade mixture — it will drain the moisture out and dry up whatever you’re marinating. Add the sea salt after. If you’re looking for ways to cook with less salt, try using sea vegetables, like wakame and arame or dulse flakes.
14. When making pesto, blanch the herbs (ex. basil, mint) for 10 seconds in boiling water, then place them in ice water, then chop. Blanching first heightens the taste and brings out the gorgeous green color. I love this pesto made with almonds and basil, or switch it up and make it with some peas!
15. Food for thought: traditionally, no cultures have ever been vegan. Vegetarian, yes, but not vegan. Interesting, right?
16. When cooking with lemon, use the rind. There are tons of bioflavonols and healthy essential oils in the pith (the white layer). I love making this lemon tea before I go to bed – satisfies my cravings for sweets and helps warm me up for sleep-mode.
17. When sauteeing or steaming greens, add sea salt. Brings out the chlorophyll – which makes the veggie brighter and even healthier.
18. When roasting veggies, leave the skin on to promote steaming inside. It will prevent the veggie from drying out. Here’s my healthy sweet potato fries recipe and below are parsnip towers with white beans in between each layer. Simple, yet fancy.
19. It’s best to use spices in the whole form and then grind them yourself because the shelf life of powders are shorter (only approx 3 months). Some examples, black pepper. Check out this pepper-grinder .
20. Aromatics, like onion, ginger, garlic and chili are best to put first into the pan. It helps to flavor whatever you’re cooking. But, beware, garlic cooks fast, so add last.
21. Smell has more of an impact on taste, so smell and taste while you’re cooking.
And, last but not least…
22. Cooking should be fun, so if you’re not having fun, you’re apparently not cooking properly!
It was really fun and eclectic group of people – from local yoga and barre teachers, to marketing execs from Brazil, nurses from Virginia and Montreal, even a juice cafe owner from the Dominican Republic and a 18 and 19 year-old aspiring college chefs!
Below are some more photos from the 2-week Intensive class. One of my favorite days was when we went to the nearby Farmers Market in Union Square to pick out fresh ingredients for home-made frittatas, pies and salad dressings. See below:
Then, once we got back to school, we created unique dishes using all of the produce from the market.
Each day, from 9:30am-4:30pm, cooked up a storm! Here, we’re plating lunch.
As you can see, we made tons of food, ate tons of food and had tons of fun! 10 entire days of deliciousness.
Hope it’s inspired you to take a cooking class too! If you live in NY or have plans to visit soon, add Natural Gourmet (NGI) to your bucket list. A cooking class is as entertaining as a Broadway Show…and nourishing, too because you get to eat what you create!
A big thank you to NGI for giving me the opportunity to attend the classes.
If you would also like to take a cooking class, they’re offering all Be Well with Arielle fans a special 15% off! Use code: Bewellwitharielle to save 15% (Exp 12/31/15). Click here to view the schedule of public classes.
And, P.S. the next available 2- Week Intensive starts August 17- August 28th (click here) and then one after that is on October 5 – October 16th (click here). They sell out quickly, so I recommend reserving your spot as soon as you can.
I love learning and can’t wait to continue taking classes and perfecting my techniques in the kitchen (and for my cooking shows)!
My husband loves when I cook dinner.
But, when I don’t cook some time of animal protein,
he goes crazy. For him, animal protein is a necessity for his body.
It helps ground him and feel nourished after a long day at work.
So, I’ve had to experiment and get super creative making
him dinners. A dish that (mostly) ever guy (and girl)
loves, but may not eat because it’s usually not “guilt-free,” chicken fingers!
Some people try to healthify them with corn flakes (um, not exactly what I would call a health food),
or panko crust (which, also, I would not consider a health food — it’s inevitably dried up wheat flour).
So, I created a super simply, delicious, clean-eating version of
our childhood favorite.
Takes less than 10 minutes to make, and you only need 6 ingredients —
chicken (organic), eggs (i recommend pasture-raised), coconut oil (i recommend aroma-free
or refined so it doesn’t taste like the tropics), sea salt and pepper.
Check out the recipe and the video on my cooking show on Healthination here.
I don’t believe in diets and I don’t categorize my style of eating in any sort of way,
but I do advocate for a healthy lifestyle that incorporates “clean eating” and “clean drinking.”
My motto: We can eat as much kale, quinoa and smoothie bowls as our hearts desire, but if we’re not drinking enough water
(or we’re drinking too much coffee, alcohol, processed fruit juice, soda and diet soda) we’re not treating our body with as much love and care and we should.
This Water Fruit Sangria is the perfect drink to pair with a clean eating lifestyle.
Sweet, hydrating and made of real ingredients — fruit and water!
Check out my video below and learn how easy it is make.
In the Summer, it’s apparent that we need more water, right?
Just a few minutes in the sun, and our bodies become parched and thirsty. But every day of the year, especially in the Winter, we should be dousing our bodies with water. Most of my clients aren’t even drinking half the amount that is recommended.
How much water should we be drinking? It depends on the climate where we live and work, what we normally eat and drink and our lifestyle. It also depends on the day, the weather and how our body feels. My client who is a yoga instructor based in California (and is always on the go), will probably crave lots of cool water, while my client girl who works in PR in New York City and sits at a desk all day in the air conditioning, needs warm water… and less of it.
How much water is enough?
In nutrition school, they taught that the general recommended amount is
half your body weight in ounces (for example, if you weigh 140 pounds, you should drink 70oz – the equivalent of 9 glasses of water in an 8oz cup)
Drink caffeinated tea or coffee? Add an extra cup if water for every caffeinated beverage you drink.
Plain or sparkling? Check out my thoughts here.
I met with Fonz, a well-known personal trainer last week for a body tune-up, and he said most people need to drink a gallon of water per day.
A GALLON?! Woah.
I promised Fonz that I would try and see how my body feels. It’s the third day, and I’m feeling light and energized. I wont lie, though, it’s tough drinking this much.
I’m a water lover, so I don’t mind drinking it plain, or with a little lemon or lime, but this gorgeous, colorful fruit punch-tasting version gives me even more of an incentive to drink up! If you need some help getting a few more sips of water in, try this recipe. It’s super quick and easy to make. Works best with frozen fruit, because they kill two birds with one stone and ask as ice cubes!
Want to find a way to drink more water at work?
You’ll drink what you see, so bring a pretty pitcher and glass (at least 16oz) to work or a huge mason jar (32oz) with a straw like this so you’re inspired to drink at your desk without having to refill your cup 100 times during the day. Pack up some bags of frozen fruit to keep in your office freezer. (Your coworkers will totally be jealous of your new healthy habit and they may even copy you soon enough)
This is the huge mason jar I love drinking out of. The straw makes it easier to drink more too.
I also love this pitcher because it keeps the fruit separate.
Beware — you will start going to the bathroom more, but that’s a good thing! Every time you pee, you cleanse your body and flush our toxins, bacteria (and fat). A pee break once an hour is normal and GOOD for your body. It also prevents you from getting varicose veins and blood clots.
This Brown Rice Pasta with Kale Pesto is one of my go-to dinners,
especially to make for my husband.
He often calls me from the car on his
way back from work and I’ll only have 20 minutes to whip up a meal for us.
I’m able to make it in a snap, because 1) I have the ingredients on hand and 2) it’s super quick and easy to make!
The ingredients you need are:
– olive oil
– brown rice pasta
– frozen vegetables
– sea salt
– basil (optional)
These foods are some of my kitchen staples — because:
– Olive oil is great for a quick salad dressing or light sauteeing.
– Almonds are such a great quick snack. I also add them to my smoothies for a dose of protein and good fat (instead of using a dollop of almond butter) or, I’ll eat them with 2 dates when I’m craving something sweet and energizing in the afternoon.
– Garlic is considered natures antibiotic and it lasts for weeks, so I always keep a few bulbs in my kitchen. It adds so much flavor and nutrition. I add it to store-bought tomato sauce to give my dinner a little fresh “umph” or ill sautee a little in a pan with oil for garlic oil to add to steamed vegetables.
– Brown rice pasta I love because it cooks in less than 10 minutes and totally satiates my craving for pasta, without the guilt so it’s great to keep on hand when you want to make a super quick last-minute dinner.
– Frozen veggies, especially frozen kale and spinach, I always keep in my freezer. If I have a lot of dinners or events planned during the week, I don’t buy fresh veggies because I know that they’ll go bad and then go to waste. So, I always have frozen veggies in cases when I want a litte nutrition but I don’t have fresh veggies on hand. I love throwing in frozen spinach to a berry smoothie in the morning, or I’ll even add some to home-made quinoa to add some nutrition.
– Sea salt – a must must have in all kitchens. It’s very different than regular table salt. It’s not processed, so it still has minerals intact. It adds so much flavor to savory foods, like pesto and even sweet foods, like sweet potatoes. Make sure you get good quality — salt shouldn’t make you thirsty or bloated.
– Lemon – I never like to eat or drink the same thing every day. I think it’s important to switch it up up on a daily basis — depending on mood, weather, cravings, how our body feels, etc. But, the days that I start my mornings with some warm water with lemon, or chamomile tea with lemon, I feel my best.
Last week, I wasn’t feeling like my energized self.
My legs were exhausted from standing and cooking at cooking class all day,
and I wasn’t sleeping as soundly as I usually am used to, so I woke up
feeling quite lethargic.
I was invited to a spin class later at 7pm and by 6pm, I honestly felt like
just getting into a cab and jetting home to sleep. My stomach wasn’t necessarily
hungry, but I knew that it needed some type of fuel. And, I knew that without that fuel,
I wouldn’t get as great of a workout.
But, I headed to a nearby juice spot and grabbed a smoothie.
In the pre-workout smoothie: coconut water + almond milk + strawberries + almond butter + chia seeds.
Within 3 minutes of sipping it, I felt renewed.
Whether you do pushups in your living, have plans to go for a run or schedule a last minute yoga class with a friend, what you eat before and after can make or break a workout, and help and heal your body, too.
I believe that the best types of pre-workout foods are: high in good quality carbohydrates (approx 65%) and good quality protein (approx 35%) and the best post-workout foods are: high in protein (approx 65%) and good quality carbohydrates (approx 35%).
I hate using percentages when it comes to food but I think it gives a helpful way to picture it when ordering a smoothie before you workout, or planning a dinner after a workout.
Why? Good quality carbohydrates fuel your body and good quality protein helps replenish and recover muscles from the strain of the workout.
Examples of Good Pre-Workout Foods:
– Brown Rice Cakes
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 into Health” Wellness Event as part of my Seasonal Be Well Event Series.
I served a Spring-inspired menu, talked about what to eat in the Spring and the guests even helped me demonstrate how to make the dishes!
We had such a blast. The guests loved it and my heart was full!
During my lecture, I spoke about eating more of the following Spring foods to stay strong, healthy and fit.
Here are some of the tips:
Light, Dry, Warm foods: such as flavorful steamed veggies, brothy soups, brown rice help energize and warm us up, so it’s best to increase consumption of these in the Spring.
Seasonal Foods: such as carrots, beets, asparagus, peas and greens help aid in cleansing the liver. When we eat with the seasons, we’re giving our body what nature intends it to have, so head to your farmers market (or Supermarket and look for foods that are locally grown) and eat up!
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. I absolutely swear by it, so I wanted to share..and the guests loved it!
Here’s the Spring menu I served:
Incorporating foods and ingredients to rejuvenate, cleanse and energize the body.
Simple Chard Salad with a Spicy Lemonade Dressing (bitter and astringent)– made with lemon, honey and cayenne. 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.
Thank you, Coco-mat for hosting this amazing event at your beautiful, natural space, Simply Organic for providing us with delicious, cleansing spices to inspire the guests to cook more and Bleustorm Vodka for helping to spike out green juices!
Hope to see you at the next event! I’m hosting the Summer version 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.