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MEMORIAL DAY TOASTED MARSHMALLOW CONFETTI MILKSHAKE
Marshmallow Milkshake www.mealsonheelsbymindy.com Photo Credit: Sprinklebakes.com

Toasted Marshmallow Confetti Milkshake www.mealsonheelsbymindy.com
Photo Credit: Sprinklebakes.com

Memorial Day is just ’round the bend so what better way to celebrate than with good eats and satisfying treats!  This Toasted Marshmallow Confetti Milkshake recipe fits the bill and bursts with love and color.  Delightful to the eyes and perfect for a party, let’s all raise that milkshake glass to those who served our country with honor and courage… we hope you enjoy the holiday weekend with sweet gratitude!  For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

TOASTED MARSHMALLOW CONFETTI MILKSHAKE

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 4 servings.

Ingredients

  • 4-5 scoops high-quality vanilla bean ice cream, slightly softened
  • 1/2 cup whole milk
  • 1 Tbs plain Greek yogurt
  • 4 jumbo marshmallows
  • Confetti rainbow colored sprinkles
  • Honey and small pastry paint brush
  • 4 decorative straws
  • Whipped cream
  • 4 cherries or mini American flags
  • 4 4-6 ounce glass mugs

Instructions

  1. Using a small pastry brush, apply honey in a swirl design from bottom to top of the interior of each glass mug.
  2. Spoon 2 tablespoons rainbow colored sprinkles inside each mug. Gently rotate (tilt mug) to coat the painted honey swirls with sprinkles. Pour out excess sprinkles. Set aside mugs.
  3. To make the milkshake: If indoors, toast marshmallows under a broiler on a foil-lined baking sheet, until all sides are golden brown. If outdoors, toast marshmallows over an open fire using wire hangers as skewers. Rotate each marshmallow until all sides are golden brown. (Like making s'mores).
  4. Scoop vanilla bean ice cream, milk and Greek yogurt into the blender.
  5. Blend for 20 seconds or so. Add toasted marshmallows. Pulse until incorporated and remember not to over mix. Consistency should remain thick.
  6. Gently pour shake into each confetti sprinkle adorned glass mug.
  7. Top with whipped cream. Garnish with extra rainbow sprinkles and a cherry. Adorn with playful straw. (Option to add mini American flag). Serve immediately .
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Wild Salmon and Garden Vegetable Spiedini
Wild Salmon Veggie Spiedini www.mealsonheelsbymindy.com

Wild Salmon and Garden Vegetable Spiedini
www.mealsonheelsbymindy.com

Zested Wild Salmon Spiedni

Prep Time: 15 minutes

Cook Time: 6 minutes

Yield: Serves 4-6.

Ingredients

  • 4 10-inch bamboo or metal skewers
  • 2 10 oz pieces center-cut Wild salmon fillets, skinned (you can substitute with shrimp)
  • 2 medium zucchini
  • ½ cup dry white wine
  • 4 Tbs Extra Virgin olive oil
  • 2 Tbs chopped fresh dill leaves
  • 2 tsp minced garlic
  • 12 vine-ripened cherry tomatoes
  • Option to add fresh basil leaves to separate tomato skewers
  • Plate with wedges of fresh lemon.

Instructions

  1. Prepare grill. If using bamboo skewers soak in warm water 15 minutes.
  2. Pat Wild salmon dry and cut into 16 cubes.
  3. Cut zucchini into ¾-inch-thick rounds. In a bowl stir together wine, oil, dill and garlic. Add salmon, zucchini, and tomatoes, tossing to coat, and let stand, covered, at room temperature 15 minutes.
  4. Alternately thread salmon, zucchini, and tomatoes onto skewers and season with salt and pepper.
  5. Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs, until salmon is just cooked through, 6 - 8 minutes. (Alternatively, kebabs may be broiled under a preheated broiler 3 to 4 inches from heat.) Serves 4-6.
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EXPRESS LOVE FOR MOM WITH FOOD
Egg and Avocado Love Toast www.mealsonheelsbymindy.com

Egg and Avocado Love Toast
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Show mom just how much you love her with this DIY heart-healthy brekkie in bed!  If she prefers a little more pizzazz like Couture Floral Ice Cubes, a beautiful Peach “Bellalini” or Cheesy Strata, check out more gourmet Mother’s Day brunch recipes here. For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

EGG AND AVOCADO MASH LOVE TOAST

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Yield: 1

Ingredients

  • 1 tsp unsalted butter
  • 1 egg
  • 1/2 avocado
  • 1 slice 7-grain bread or sprouted wheat, lightly toasted
  • 1 heart shaped cookie cutter
  • 1/2 lime, juiced
  • Dash of ground red pepper flakes
  • Salt and pepper to taste
  • Edible flowers

Instructions

  1. Melt butter over medium heat in a small nonstick pan. Gently crack egg over pan. Season with salt and pepper. Cook until egg is done sunny-side up. Set aside.
  2. Scoop out half a ripened avocado over a bowl. Mash avocado with fresh lime juice, ground red pepper flakes. Season to taste with Sea salt and ground pepper.
  3. Lightly toast bread. Remove and using cookie cutter, cut out heart from center of toast. Place heart on a plate.
  4. Spread avocado mash on toast.
  5. Remove excess cooked whites from egg so it fits nicely on heart toast. Top with trimmed sunny-side up egg.
  6. Option to adorn with edible flowers (organic: orchids, nasturtiums, pansies or snapdragons) or sprinkle with fresh chopped chives or cilantro. Makes 1.
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ULTIMATE CINCO DE MAYO PORK TACO RECIPE
Pulled Pork and Pineapple Slaw Burritos www.mealsonheelsbymindy.com

Pulled Pork and Pineapple Slaw Tacos
www.mealsonheelsbymindy.com

Who needs an excuse to enjoy irresistible mouth-watering food?  Well, just in case you do, we’ve got you covered! Cinco de Mayo, the celebrated May 5th holiday that honors Mexico’s victory over France in the 1862 Battle of Puebla, is ideal for enjoying great eats like our Game-Changing Guacamole and featured Slow Cooked Pulled Pork and Pineapple Slaw Tacos.  It’s a fiesta inside your mouth!  For more yum, giveaways and our food philosophy, be sure to sign up for our newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite family food pic moments, so share the love, and post with hashtag #DontWorryEatHappy.

ULTIMATE CINCO DE MAYO PORK TACO RECIPE

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Yield: 6-8

Ingredients

  • 1 ancho chile, cored and seeded (if using dried chile, rehydrate with hot water for 15 minutes)
  • 2 oz achiote paste (found in Latin markets (I like El Yucateco)
  • 1 1/4 cups fresh orange juice, strained and pulp removed
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh grapefruit juice
  • 1 Tbs apple cider vinegar
  • 5 cloves garlic, peeled and minced
  • 2 jalapenos, cored, seeded and minced
  • 2 tsp ground cumin powder
  • 1/2 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Pinch of granulated sugar
  • Pinch of salt
  • 2 bay leaves
  • 4 lbs pork shoulder, ask butcher to trim and quarter meat
  • Corn tortillas
  • Head of Iceberg or container of Butter Leaf Lettuces, rinsed, dried and leave separated
  • For Pineapple Slaw
  • 1 head of purple or green cabbage, shredded
  • 1 cup black beans, rinsed and heated through
  • 8 oz pineapple chunks, diced into small pieces
  • 1/4 cup rice vinegar
  • 3 Tbs fresh squeezed lime juice
  • 1 Tbs Extra Virgin live oil
  • 1 Tbs granulated sugar
  • 1/2 tsp salt
  • 3 Tbs fresh cilantro leaves, rinsed, patted dry and chopped

Instructions

  1. Break up achiote paste inside a mortar and pestle. Add sliced ancho chile and citrus juices. Set aside.
  2. Combine remaining marinade ingredients, except the bay leaves, in a large bowl. Add ancho paste mix to marinade. Whisk until thoroughly incorporated. Add bay leaves. Reserve 1 cup of marinade in a separate small bowl.
  3. Pour marinade over prepared and seasoned pork inside a glass bowl or large ziploc baggy. Marinate overnight for best results or a minimum of 4 hours.
  4. Preheat oven to 275°F.
  5. Wrap marinated pork in aluminum foil. Place inside a large baking pan or Dutch oven with lid on. Cook for 3 1/2 to 4 hours on low heat. While pork cooks, mix all slaw ingredients together in a large bowl. Cover and refrigerate.
  6. Check to see if pork is fork-tender and pulls apart easily. Remove from oven and allow to cool before handling. Using hands or two forks, shred meat into strips, approximately 1/4-inch thick. Remove and discard any excess fat.
  7. Pour remaining reserved achiote marinade over cooked pork. Season meat, again, with salt and pepper to taste.
  8. Serve pulled pork on corn tortillas or wrapped inside Butter Leaf or Iceberg lettuce leaves topped with slaw.
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RACE TO GOOD EATS: KENTUCKY DERBY
Benedictine Spread www.mealsonheelsbymindy.com

Benedictine Spread
www.mealsonheelsbymindy.com

Gallop into the 141st running of the culinary winner’s circle with this spotlighted Kentucky Derby “Benedictine Spread” recipe straight from Louisville’s very own Southern food maven, Chef Mark Williams.  This traditional spread can be used as a dip or as a tasty sandwich & canapé ingredient. It was first made popular at Louisville’s Benedict’s restaurant in the early 20th century. We love its versatility and that a little bit goes a long way!  For more Derby yum and information on our food philosophy, check out our Run for the Roses menu and Don’t Worry, Eat Happy.

KENTUCKY DERBY BENEDICTINE DIP

Prep Time: 10 minutes

Ingredients

  • 1 large cucumber
  • 12 ounces cream cheese, softened
  • 2 tablespoons grated onion
  • 1/4 tsp salt
  • 1 tablespoon mayonnaise
  • Pinch of cayenne or tabasco dash
  • Green food coloring (optional)

Instructions

  1. Pare, grate, and drain cucumber.
  2. Combine with remaining ingredients in food processor.
  3. Serve as is or as a sandwich or canapé spread.
  4. Thin with sour cream to make a dip for crudites.
  5. Spoon into shot glasses and adorn with favorite vegetables.
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BRAISED WILD MUSHROOM PASTA
Braised Wild Mushroom Pasta www.mealsonheelsbymindy.com

Braised Wild Mushroom Pasta
www.mealsonheelsbymindy.com

Hop into Spring with one of our favorite pasta recipes, Braised Wild Mushroom Fettuccine.  It’s so easy and delicious you’ll want to spoon extra ‘shrooms over baguette slices for an easy and tasty appetizer!  For more yum and details on our food philosophy, visit us at MealsonHeels and check out Don’t Worry, Eat Happy.

BRAISED WILD MUSHROOM PASTA

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 4-6.

Ingredients

  • ½ lbs (8 ounces) wild mushrooms
  • 1 Tbs Extra Virgin olive oil
  • 2 Tbs unsalted butter
  • 2 medium leeks, tough ends removed, green stems saved for stock, sliced into matchsticks, rinsed thoroughly in cold water (helps remove sand and grit), patted dry
  • ¼ cup dry sherry or white wine
  • 2 ½ cups low-sodium chicken stock
  • ½ cup heavy cream
  • 1 lbs fresh pasta, parppadelle or fettuccine
  • 2 tsp fresh thyme, chopped
  • 1 Tbs fresh flat-leaf parsley, chopped
  • 1 Tbs fresh chives, minced
  • 3 oz cubed pancetta

Instructions

  1. Cut stems from mushrooms. Wipe mushrooms clean with dampened paper towel.
  2. Bring to a boil a large pot of salted water for the pasta.
  3. Add butter, pancetta and leeks to large skillet and cook, stirring frequently, until leeks are softened and pancetta is cooked and beginning to brown, about 2 - 3 minutes.
  4. Add mushrooms, season generously with salt and pepper. Add a pinch of red pepper flakes. Cook all together for 4-6 minutes, until mushrooms are soft. Add sherry or white wine and cook for a minute.
  5. Add low-sodium chicken stock. Bring to a simmer and cook for 5 minutes.
  6. Taste and adjust seasoning to your preference
  7. Stir in heavy cream. Remove skillet from hear. Set aside.
  8. Boil pasta until al dente and drain, reserving half a cup of pasta water. Add pasta water to mushroom, pancetta sauce. Bring to quick boil.
  9. Divide pasta among bowls. Generously spoon sauce over pasta.
  10. In a small bowl, combine thyme, parsley and chives together.
  11. Sprinkle fresh herb mixture over each bowl. Serve immediately.
  12. **The braised mushrooms are also fantastic over toasted baguette slices with a touch of goat cheese for a delicious appetizer!
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DIY CITRUS MARMALADE
Citrus Marmalade www.mealsonheelsbymindy.com

Citrus Marmalade
www.mealsonheelsbymindy.com

Spring in a jar!  With many options and personal interpretations, spread a little love with this marmalade recipe in no time flat.  The flavor ante is enhanced with grapefruit and lemons for a fabulous twist on a classic jam.  For more yum and details on our food philosophy, visit us at MealsonHeels and check out Don’t Worry, Eat Happy.

CITRUS MARMALADE

Prep Time: 20 minutes

Cook Time: 55 minutes

Ingredients

  • 4 lbs fresh citrus such as 5 blood oranges or Clementines, 3 grapefruits, 4 lemons
  • 6 cups fine granulated sugar
  • Zest of select citrus fruit

Instructions

  1. After citrus is zested, place all zest into a saucepan with 2 quarts of filtered water. Bring to a boil over medium-high heat. Reduce heat to simmer and cook 20 minutes until zest ribbons are soft and tender. Set aside. When cool, drain over a sieve and reserve citrus liquid and zest pieces in two separate bowls.
  2. While zest is simmering, cut citrus into segments removing all the white pith, membranes and seeds. Collect fruit segments and all their juices in a large bowl.
  3. Combine drained citrus zest pieces, fruit segments, juice, 4 cups of reserved citrus liquid and sugar into a stockpot. Bring to a boil and cook 30 – 40 minutes until liquid temperature reaches 220°F.
  4. Stir regularly to prevent bottom from scorching. As soon as citrus marmalade reaches 220°F, immediately remove the pot from the heat.
  5. Stir cooked marmalade for 30 – 60 seconds with a wooden spoon to distribute zest pieces. Ladle or funnel marmalade into prepared Mason jars.
  6. Apply lids and rings and place into stockpot’s hot water bath for 10 minutes.
  7. Remove, cool overnight and store in refrigerator.
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PASSOVER SWEET MATZOH GRANOLA
Sweet Matzoh Granola

Sweet Matzoh Granola

Here is a modern twist on the classic Passover ingredient, matzoh.  This sweet granola recipe is fast, easy and ohhhhh, such a genius DIY hostess gift.  For more yum and our food philosophy, visit www.mealsonheelsbymindy.com and check out Don’t Worry, Eat Happy.
.

PASSOVER SWEET MATZOH GRANOLA

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving Size: 8-10

Ingredients

  • ½ cup honey or maple syrup
  • 3 sheets Matzohs, crumbled (whole wheat matzoh is an option)
  • 1/8 cup coconut oil or unsalted butter
  • 1½ tsp ground cinnamon
  • ½ tsp salt
  • ½ cup unsalted pumpkin seeds, pepitas
  • ½ cup slivered almonds
  • ½ cup raw pecans or walnuts
  • 3 Tbs white sesame seeds
  • ½ cup dried fruit such as cranberries, pitted dates or apricots, chopped

Instructions

  1. Preheat oven to 300°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large pot, heat honey and coconut oil over medium heat until completely combined. Remove from heat. Stir in crumbled matzohs, all nuts and seeds into mixture. Continue stirring until ingredients are all evenly coated.
  4. Spread the mixture on the prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes. The granola should be golden-brown when done.
  5. Remove from oven, let cool completely, then break into smaller pieces. Gently toss in chopped dried fruit. Granola will keep in an airtight container for up to 2 weeks. Makes about 3½ cups granola. Divide into bowls for a quick breakfast with yogurt or scoop into glass mason jars and adorn with ribbon for festive Passover gifts.
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SPRING ROASTED LEG OF LAMB
Herb-Crusted Leg of Lamb www.mealsonheelsbymindy.com

Herb-Crusted Leg of Lamb
www.mealsonheelsbymindy.com

Even with winter going out like a lion in many regions of the country, Spring will soon arrive!  With the new season’s rainbow bright colors as vibrant as purple blueberries, crisp green string beans and strawberry-red rhubarb pie,  you can breathe new life into your kitchen with these spotlighted ingredients.  And it wouldn’t be Spring without a delicious Herb-Crusted Leg of Lamb recipe.  Here’s one of our carnivore favorites and we hope your family will love it, too.  For more seasonal yum sign up and check out our food philosophy, Don’t Worry, Eat Happy!

HERB-CRUSTED LEG OF LAMB

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Serving Size: 6-8

Ingredients

  • 3 large garlic cloves, peeled
  • 1 tsp fresh thyme leaves
  • ½ cup fresh rosemary leaves, finely chopped
  • 2 tsp Sea salt
  • ¼ cup fresh lemon juice
  • ½ cup Extra Virgin olive oil
  • 2 Tbs Dijon mustard
  • 5 - 6 lbs bone-in-leg of lamb, trimmed

Instructions

  1. Preheat oven to 500°F.
  2. Mince garlic in food processor. Add next 4 ingredients. Using on/off turns, process just until herb leaves are finely chopped. Drizzle oil into mixture. Add mustard. Pulse until mixture is blended.
  3. Open leg of lamb. Sprinkle it with salt and pepper. Spread a bit of herb mustard mixture on the inside of the lamb.
  4. Arrange leg of lamb with its fatty side facing up inside a deep roasting pan.
  5. Rub remaining herb mustard mixture onto lamb, coating completely. Roll up meat and tie at 1-inch intervals with kitchen twine.
  6. Roast for 30 minutes. Add boiling water to roasting pan. Reduce heat to 375°F.
  7. Continue roasting meat for 2 hours, basting every hour or so. Cook until meat is completely fork tender.
  8. If lamb begins to brown while cooking, cover with foil for remaining 2 hours.
  9. Remove from oven. Let leg of lamb rest 10 minutes. Remove twine. Slice into pieces. Serve with herb dressing. *The herb mustard mixture can be made 4 hours ahead of time.
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SPRING BLOOM: GUIDE TO SEASONAL PRODUCE

Guide to Seasonal Produce

SPRING…we’ve been dreaming about you.

Guide to Seasonal Produce

This Friday marks the arrival of colorful, bountiful Spring. This season’s produce combines a rainbow of bright colors as vibrant as purple blueberries, crisp green string beans and strawberry-red rhubarb pie.  For more seasonal yum sign up and check out our food philosophy, Don’t Worry, Eat Happy!

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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 know-how and health initiatives, Mindy aims to create nothing short of a movement: to arm people with information on the value and culture of food and the importance of quality time around the table. Her mission is to teach the foundation of mindful eating and how to use seasonal ingredients to create nutritious, delicious and satisfying meals. It’s also her heartfelt goal to be a change agent, spreading the message of quality food and spirited cooking for children to carry into adulthood and pass on to the next generation. See more.
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