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Cooking with Kids Recipes: Fun with Flatbreads

The ingredients pictured here are great for a heart-healthy Mediterranean diet. Just click the image to find out more.

Most people I know have their favorite pizza spot on speed dial. It’s the perfect Friday night meal and the kids go ga-ga for it. And why not? Pizza is quick, delicious, savory. But it’s also super high in calories and completely unfriendly to your waistline. What most people don’t realize is that you can cook a mighty good pizza in mere minutes for a fraction of the cost and the calories. What’s more, you can bring your kids in on the action.

I visited my sous chef’s kitchen this week where he and his mom mixed up a quick flatbread pizza with his favorite ingredients. What you see below is garlic, crushed pepper flakes, arugula, shredded colby jack and cheddar cheese and marinara sauce.

flatbread  (1)

Now, here’s my sous chef:

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You might think those are crazy ingredients for a toddler, but his mom introduced spices to him at an early age and he eats leafy greens more often than he eats cookies. With that said, present some ingredient options to your children based on what’s available in your kitchen. Ask them their opinions on flavor combinations. Lay everything out on the kitchen counter in bowls so the kids can see and grab with ease. As you’re decorating your flatbreads with yum, talk to your kids about the various ingredients and ask them to describe the flavors to you. For younger kids incorporate counting and/or color lessons.

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In just 15 minutes you can have a delicious meal that the entire family helped create. Mangia!


Prep Time: 10 minutes

Total Time: 1 hour


  • 2 tsp dry active yeast
  • 1/2 tsp superfine sugar
  • 2 Tbs lukewarm water
  • 1/4 cup natural Greek yogurt
  • 1 Tbs Extra Virgin olive oil
  • 1 cup all-purpose flour, sifted
  • 1/2 tsp Sea salt


  1. Take the yeast, sugar and water in a bowl and stir to combine. Set aside for 10 minutes or until bubbles start to appear on the surface. Place the yogurt and oil in a bowl and whisk to combine.
  2. Place the flour and salt in a large bowl. Add the yeast and yogurt mixtures and mix until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a lightly greased bowl, cover with a tea towel and set aside in a warm place for 1 hour or until doubled in size. Divide dough into 2 even pieces and roll each out on a lightly floured surface to 30cm x 15cm.
  3. Heat a char-grill pan or barbecue over medium heat. Brush the pizza bases with oil and cook for 3 minutes. Flip with tongs.


Prepared in 10 minutes plus 1 hour to rise.

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Dinner of the Month: Linguine with Vongole Recipe

Don’t know about you, but my summer menu is always brimming with fresh seafood. If you’re fortunate enough to have a fresh fish market in your neighborhood (or if you’re handy with a fishing pole!), take advantage of quick to cook, light to eat, friendly to waist benefits of seafood.

One of my all-time favorite meals is Linguini with Vongole, Italian for clams. My mother made this for us all of the time when we were kids. It may be hard to believe that a little kid will eat let alone devour clams, but I assure you there was never a clam left behind!

As a cook and food educator, a child’s palate just might surprise you. Here’s my mom-approved, under 25 minute dinner of the month recipe for Linguine with Vongole:


Dinner of the Month: Linguine with Vongole

Prep Time: 25 minutes

Yield: 4


  • 4 garlic cloves, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 2 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 1 lbs linguine
  • 1 lbs fresh Vongole, Italian for clams
  • 3 tbs parsley, chopped
  • 1 lemon, seeded and cut into 4 wedges
  • Sprinkle chopped chives atop pasta before serving
  • Salt and fresh pepper to taste


  1. Bring six quarts of unsalted water to boil. In a large pan on high heat, add oil. Add garlic, and red pepper flakes until the garlic is slightly toasted. Add the white wine, lemon wedges and season generously with salt and fresh pepper.
  2. Rinse fresh clams in cold water then add to large pan.
  3. Cover and allow heat and oil to steam them open approx 5 – 7 minutes. Add chopped parsley and remove from heat.
  4. Cook linguine pasta according to package until al dente. Drain linguine in a colander reserving a cup of the hot pasta water. Add linguine to pan with clams and a touch of the hot pasta water then toss over high heat for a minute.
  5. Drizzle with olive oil then divide among four pasta bowls. Garnish with chopped parsley. Serve immediately. For an added layer of flavor,I added sauteed pancetta and chopped chives to this version.


Substitutes: Use cockles or mussels instead of clams

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It’s probably happened to you a million times. You’re making a lovely salad for lunch or dinner and you only really need half of that crunchy, refreshing cucumber. You put the rest in the fridge but forget about it until you find a soggy mess in your produce drawer. I hate wasting food, but the reality is that with cucumbers you have limitations. You can’t freeze them for future soups, stews and sauces. Their flavor is limited so they can’t really accent meals. So it takes a little more creativity and culinary know-how to figure out what to do with your leftovers. Here are a few solutions for this leftover kitchen ingredient:

  1. Sleep deprived? The greatest natural remedy for eye puffiness: cucumbers!
  2. Keeping the at-home spa treatments theme add cucumber to Greek Yogurt for a rejuvenating, DIY face mask.
  3. Flavor your water with cucumbers and watermelon for refreshing summer beverage full of hydration.
  4. Make Pork Cucumber Pitas! Recipe: http://www.mealsonheelsbymindy.com/recipes/pork-pitas/
  5. Make Greek Horiatiki Salad! Recipe: http://www.mealsonheelsbymindy.com/menus/tasty-travels/greece-aegean-kiss/#salad
  6. Make Cucumber and Asian Cured Soba Noodles! Recipe below. Japanese noodles get a boost from powerful hot spices that get cooled by tangy cucumber relish in this easy dish perfect for summer entertaining or a quick family meal.


Prep Time: 25 minutes

Yield: 4-6

Prepared in 25 minutes or less plus 1 hour to chill.


  • 2 seedless cucumbers, peeled
  • 1/4 tsp salt
  • 1/3 cup rice vinegar
  • 2 Tbs brown sugar
  • 2 tsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 2 1/2 tsp curry powder
  • 3/4 cup plain Greek yogurt
  • 1/2 cup fresh cilantro
  • 1 Tbs white sesame seeds
  • Ground black pepper to taste
  • 12 oz dried Soba noodles


  1. Split cucumbers in half lengthwise. Cut into thin slices and place in a large bowl with salt. Allow to stand for 15 minutes.
  2. Add rice vinegar, brown sugar, soy and sesame oil to the bowl. Gently toss to combine. Cover and refrigerate for approximately 1 hour for flavors to macerate.
  3. Over medium high heat in a small heavy frying pan, add curry powder and cook for a minute to release flavors and is aromatic. Stir constantly.
  4. Pour heated curry into a large bow. Whisk in Greek yogurt, fresh cilantro, sesame seeds and ground pepper. Set aside.
  5. Fill large stockpot 3/4 full with water and bring to a boil over high heat. Add Soba noodles and cook for 3 minutes or until just tender.
  6. Remove 1/3 cup of reserved cooking water before draining noodles over a colander.
  7. Add noodles and cooking water to curry yogurt sauce. Toss to combine.
  8. Serve in bowls. Top with chilled cucumber relish. This dish is yummy hot or cold.
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Food All-Stars: The Benefits of Cilantro

Cilantro is much more than a garnish on a plate or greenery atop a savory taco. This delicate but powerful herb is a nutritional powerhouse with beta carotene, chlorophyll, folic acid, iron, manganese and vitamins C and K. It’s also considered one of the best foods to fight disease.


Cilantro boasts the following:

  • Powerful anti-inflammatory capacities that may help symptoms of arthritis
  • Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
  • Overall digestive aid
  • Helps reduce feelings of nausea
  • Adds fiber to the digestive tract
  • Helps promote healthy liver function
  • Reduces minor swelling
  • Strong general antioxidant properties
  • Disinfects and helps detoxify the body
  • Helps with insulin secretion and lowers blood sugar
  • Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
  • Contains immune-boosting properties

And if you need more reasons to love cilantro, be sure to try these recipes:

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Don’t Worry, Eat Happy: A List of Common Lettuce Varieties

Afternoon or evening, whatever the season, a crisp, cold salad is always a satisfying meal. Pack your salad with protein (grilled chicken or beans) and you’ll have a lunch that’s not only hearty but energy boosting. Get creative by adding sweet seasonal produce like peaches or strawberries, and you’ll also satisfy your sweet tooth.

But let’s go back to salad basics here and talk about lettuce varieties. How well do you know the lettuce you’re eating? Here’s my guide to common lettuce varieties:


1) Boston or Bibb. This soft and buttery cup-shaped lettuce is great to use as a bowl! Add a scoop of tuna or chicken salad and enjoy! Recipe for: Spring Pea Medley in Lettuce Cups.

2) Arugula. What flavor! This peppery leafy green packs a punch and is popular in Mediterranean diets. Try it on its own or mix it with other lettuce varieties. Recipe for: Grilled Peach, Prosciutto and Arugula Salad.

3) Romaine hearts. Perfect for Caesar Salad. If you’re watching your waistline, roll a slice of turkey meat with diced tomatoes and a bit of hummus for a low-cal sandwich! During summer’s grill season, heat things up with this zesty salad. Recipe for: Grilled Caesar Salad.

4) Red Leaf. High in vitamin A and antioxidants. Don’t buy this colorful variety if you see the leaf tips are browning.

5) Green Leaf. Crispy, crunchy, sweet and mild, Green Leaf Lettuce is a good source of folate.

6) Iceberg. Likely the most popular variety in the U.S., Iceberg lettuce isn’t big on nutritional value but has a long shelf-life. It’s also got a great crunch!

7) Radicchio. Did you know that radicchio has only been grown in America since the late 80′s? This popular Italian lettuce with the bitter taste makes for a great side dish. Recipe for: Grilled Radicchio.

8) Frisee. A cross between Green Leaf and Chicory, Frisee is high in vitamins A and C. Recipe for: Frisee, Watercress and Toasted Pine Nut Salad.

9) Mesclun. Usually found in packages, mesclun is a mix of tender baby lettuce varieties bitter greens, and other like mizuna, oak leaf and arugula.

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Don’t Worry, Eat Happy: The Benefits of Blackberries

Ever been blackberry picking?

There are few things better than picking and eating a sun-ripened blackberry that’s plump yet delicate and packed with dripping sweetness. Let the angels sing!

When you can have a delicious food that’s also loaded with health benefits, that’s what I call a major Don’t Worry, Eat Happy moment!


Why blackberries are food all-stars

  • A 2006 study published in The American Journal of Clinical Nutrition indicated that antioxidant content of 5.75 millimoles per serving was  above that of other foods. That means that regular consumption of blackberries may have a positive impact on health, athletic performance and disease risk.
  • Anthocyanins, a powerful phytonutrient, gives blackberries their dark color. These phytonutrients have been shown to reduce the effects of age-related conditions such as Alzheimer’s disease and dementia.
  • Blackberries have high nutritional content including fiber, vitamins C, vitamin K and manganese.
  • Blackberries have also been shown to help in the fight against cancers of the GI tract.

Pssst…Have you entered our Smoothie Giveaway yet? Just click here.

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Poolside Bites: Summer Entertaining Recipes (+ A #Giveaway!!!)

If you’re looking for quick summer entertaining recipes to enjoy in between cannonballs and swan dives, look no further. Below is round-up of some of my favorite poolside bites to enjoy all summer long.

AND – if you make it past the recipes, you’re in for a special surprise…GIVEAWAY!!!!



Yield: 4-6

Sweet and tangy, this colorful market fresh Italian salad defines summer on a plate!


  • 8 oz Ciabatta bread, cut into 3/4-inch thick pieces
  • 2/3 cup Extra Virgin olive oil
  • 2 yellow bell peppers
  • 2 red bell peppers
  • 2 orange bell peppers
  • 2 oz can anchovy fillets
  • 1 1/2 lbs heirloom tomatoes, or vine-ripe plum tomatoes
  • 4 garlic cloves, peeled and crushed
  • 4 Tbs red wine vinegar
  • 1/4 cup caperberries
  • 1 cup pitted black olives
  • Salt and fresh ground pepper to taste
  • 5 Basil leaves, torn into pieces


  1. Preheat oven to 400°F.
  2. Place Ciabatta pieces in a bowl and drizzle with 1/4 cup olive oil. Gently toss until coated. Bake in oven on a baking sheet until golden. Remove and set aside.
  3. Place bell peppers on a foil-lined baking sheet. Bake for 45 minutes or until skins begin to char. Remove from oven, cover with kitchen towel and allow to slightly cool.
  4. Gently pull charred skins off the peppers. Cut peppers into quarters. Discard seeds and stems.
  5. Drain anchovies and coarsely chop. Set aside.
  6. Peel and half tomatoes. Gently scoop seeds over a strainer set atop a bowl to catch juices. Press tomato pulp with the back of a spoon to extract juices. Discard pulp.
  7. Add remaining olive oil, crushed garlic and red wine vinegar to tomato juices. Season tomato dressing with salt and fresh ground pepper.
  8. Layer toasted Ciabatta pieces, peppers, tomatoes, anchovies, caperberries and black olives in a large bowl. Pour dressing over salad and allow to stand for 20-30 minutes to soak up dressing. Garnish with basil.
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Prep Time: 10 minutes

Yield: 8

This bruschetta is a perfect addition to any antipasti platter and is simply divine when served with full-bodied red wine and good friends.


  • 2 ripe tomatoes, cored, seeded and cut into 1/4-inch cubes
  • 2 tbs extra-virgin olive oil
  • 1 garlic clove, halved
  • 3 large garlic cloves, sliced paper thin or minced
  • 12 fresh basil leaves, rinsed, patted dry and finely chopped
  • Fresh pepper and salt to taste
  • 8 slices of crusty country bread cut into 3/4-inch thick pieces
  • 1/4 lbs Parmigiano-Reggiano


  1. Preheat broiler or grill. Combine in a medium bowl, sliced tomatoes, chopped fresh basil, ground pepper and sliced garlic. Set aside.
  2. Grill or toast the bread slices for 2 – 3 minutes being careful not to burn. Remove toasted bread from the oven and rub the garlic halve across the top of each slice. Drizzle with olive oil then set atop a platter.
  3. Gently spoon tomato mixture over each slice of bread. Shave, using a vegetable peeler, the cheese over each piece of bread. Serve immediately.
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Prep Time: 15 minutes

Yield: 4-6


  • 2 papayas peeled, halved and seeded
  • 2 mangoes, peeled, halved and cubed off seed
  • 2 avocados peeled, halved and pitted
  • 2 limes, zested and juiced
  • 1/4 tsp granulated sugar
  • 1/2 tsp salt
  • 1/8 tsp fresh ground pepper
  • 1/2 tsp cayenne
  • 1/4 cup Extra-Virgin olive oil


  1. Slice the papayas width-wise into 1/2-inch thick slices. Slice the mangoes width-wise into 1/2-inch thick slices. Slice the avocados lengthwise into ½-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of papaya, mango and avocado.
  2. In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the papaya, mango and avocado slices. Serve immediately.


Option: Substitute mango with cherry tomatoes and add prosciutto slices to the platter for a savory Mediterranean flare.

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Prep Time: 5 minutes

Yield: 4


  • 5 cups cubed seedless watermelon (2 cups liquid after pureeing)
  • 1 large seedless cucumber, peeled and cut into chunks
  • 1/2 cup fresh squeezed lime juice
  • 2 Tbs agave nectar
  • 2/3 cup coconut water
  • Crushed ice cubes
  • Cucumber rounds for garnish
  • 3 cups or 24oz of Prosecco


  1. Place a fine mesh sieve over a large bowl. Blend or puree the watermelon, then pour it through the sieve (pressing on solids with a wooden spoon or rubber spatula).
  2. Repeat the process with the cucumber. Add it to the watermelon juice. Stir together the lime juice and agave with the coconut water. Adjust sweetness if desired by adding more agave.
  3. To serve, fill glasses with crushed ice and top each with the watermelon-cucumber cooler and a splash of chilled Prosecco. Garnish with the cucumber slices.


**For kid-friendly recipe, omit Prosecco.

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Prep Time: 20 minutes

Yield: 4-6


  • 1 red onion, thinly sliced
  • 1/4 cup red wine vinegar
  • 1 lbs seedless cucumbers, cut into discs
  • 1 garlic clove, peeled and minced
  • 3 large heirloom tomatoes, sliced
  • 5 Roma tomatoes, cut into wedges
  • 2 pints cherry tomatoes, halved
  • 1/2 cup fresh squeezed lime juice, divided into 2 portions
  • 4 Tbs extra virgin olive oil, divided into 2 portions
  • 1/2 tsp Kosher salt
  • 1/4 tsp ground pepper
  • 1/2 bunch of chives, cut into match-stick size pieces
  • 1/4 cup fresh tarragon leaves, chopped
  • 1/4 bunch fresh dill, chopped
  • 1 cup fresh cilantro leaves, chopped
  • 1 cup fresh flat-leaf parsley, chopped
  • 1/2 cup fresh mint, chopped


  1. Combine sliced onion with red wine vinegar in a small bowl.Set aside for 15-20 minutes. Drain.
  2. Gently toss with your hands the marinated onions, cucumbers, garlic, tomatoes, fresh lime juice, olive oil, salt and pepper in a large bowl. Transfer to a serving platter. Add fresh herbs and remaining half of lime juice and olive oil to the large bowl. Season to taste. Toss. Pile the herb mixture atop salad. Serve immediately.
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Don’t Worry, Eat Happy: The Benefits of Beans

Say the word beans and you may hear a loud, “ewwww.” Hang out with Paleo dieters and be prepared to enter a discussion on why beans are not an accepted part of their diet. Step into any household that loves beans and expect to see a great big pot where batches are frozen and used later for soups and stews. Also, a household like this will eat beans with any meal of the day. (They taste great with eggs and tortillas!) Take ‘em or leave ‘em, beans are an excellent source of protein and generally good for the waistline.


The Benefits of Beans

  • They’re cheap and versatile. As I mentioned, beans can be eaten for any meal of the day, and they’re one of the few truly healthy foods that you can pick up for under a buck–dried or canned! In fact, I just put a scoop of cannellini beans (my favorite bean!) in my superfood salad for lunch. Talk about an energy boost!
  • USDA guidelines suggest we triple our bean intake each week! That means we move from 1 to 3 cups.
  • They make you feel fuller. While beans are comparable to meat in terms of calories, they are loaded with fiber and water, which will make you feel satisfyingly full.
  • They’re low in sugar, staving off hunger for a longer period of time.
  • And they’re high in antioxidants. According to WebMD, “in a U.S. Department of Agriculture study, researchers measured the antioxidant capacities of more than 100 common foods. Three types of beans made the top four: small red beans, red kidney beans, and pinto beans. And three others — black beans, navy beans, and black-eyed peas — achieved top-40 status.”

More bean recipes:



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July 4th Dessert Recipe with Fresh Fruit

This simple yet exquisite summer dessert will have you running back to the farmers market for more seasonal yum! You can make this truly unforgettable July 4th dessert recipe with fresh fruit one day in advance–just cover and refrigerate. We’re talking foodie fireworks!!



Serving Size: 6-8


  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup strawberries, hulled and halved
  • 1 cup mango, peeled and cubed
  • 1/2 cup Cabernet or Pinot Noir red wine
  • 1/4 cup fine granulated sugar
  • 2 tsp fresh chopped mint or tarragon leaves
  • 1/2 pint heavy whipping cream
  • 3 drops orange blossom extract


  1. Combine all fresh fruits in a large bowl.
  2. Pour in the red wine.
  3. Sprinkle fine granulated sugar over fruit.
  4. Gently toss to combine. Chill inside refrigerator for 1 to 2 hours.
  5. Before serving, whip heavy cream. Add 3 tablespoons sugar to cream and drops of extract. Whip until soft and fluffy.
  6. Serve fruit in clear glasses or soup bowls. Top with a dollop of whipped cream. Garnish with fresh chopped herbs.
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P.S. This recipe is super versatile, too. Any market fruit or seasonal berry can be used!

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Don’t Worry, Eat Happy: Ultimate Fresh Summer Produce Guide

You’re going to want to BOOKMARK THIS!


Keep this fresh summer produce list handy if you want the most delicious and seasonal fruits and vegetables for easy and budget-friendly recipes. With the abundance of all these rainbow color choices at-hand, eating your way to better health is as tasty and easy as a snap:

Cooking with Kids TIP: To keep the kiddos occupied this summer, have them draw a summer produce chart and keep it right in your kitchen. When you’re at the market for the weekly run, tell your kids to pick out the seasonal eats in the produce section.

My FAVE:  I simply can’t get enough Heirloom Tomatoes in the summer. The funkier the color and shape, the better the taste! Mix them with torn fresh basil, Extra Virgin olive oil, a drizzle of balsamic and cracked black pepper.  For dessert, throw some firm white peach segments on the grill (brush with a touch of grapeseed oil to prevent sticking). Once done, add the grilled peaches atop vanilla bean ice cream or peach sorbet with some chopped walnuts. Drizzle a little agave honey over all that luscious yum and you have an instant hit!


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About Mindy
For lifestyle and entertaining expert Mindy Kobrin, cooking, wellness and celebrating are a family affair. Her lifestyle philosophy can be distilled to a single, luscious concept: Don't Worry, Eat Happy. Fusing culinary expertise with international flair, Mindy aims to create nothing short of a movement: to arm children, moms and dads with the information and inspiration to shop for nutritious, seasonal foods and transform them into chic, memorable, family-friendly experiences – and have a great time doing it...together. As founder of the acclaimed cooking and entertaining website mealsonheelsbymindy.com, Mindy's mission is twofold: to teach parents to feed their families with style... see more
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