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HEALTHY EARTH DAY RECIPES

 

Healthy-Earth-Day-Recipes

Today I get to make these deliciously green, healthy Earth Day recipes for the second grade students at the Park Maitland School in Maitland, Florida. To honor Earth Day, Park Maitland students in grades Pre-K4 through 6th will learn the importance of celebrating food seasonally and supporting local farmers.  Additionally, we’ll make our call-to-action Earth Day pledges and discuss  The Canopy Project, a special program that plants trees to help communities – especially the world’s impoverished communities – sustain themselves and their local economies. After the recipes below, see The Canopy Project video with Jaden Smith.

What’s your Earth Day pledge?

GREEN DAY KALE PINEAPPLE SUPERFOOD SMOOTHIE

Prep Time: 15 minutes

Serving Size: 1

Ingredients

  • 1/2 cup coconut milk, chilled plus 1/2 cup filtered water
  • 2 cups chopped kale, stems removed
  • 1 1/2 cups fresh chopped pineapple
  • 1 medium banana, peeled and frozen
  • 1 Tbs ground flaxseed

Instructions

  1. Combine the coconut milk, water, kale, pineapple and frozen banana in a food processor or blender. Puree until smooth. Add flaxseed and pulse for 10 seconds. Pour into chilled glass adorned with a colorful green straw. Serve immediately.
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MEDITERRANEAN AVOCADO SALAD BOWL

Prep Time: 15 minutes

Serving Size: 4-6

Ingredients

  • 3/4 lbs tomatoes, seeded, quartered
  • 2 cups diced seeded peeled cucumber
  • 1/2 green pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 tsp capers
  • 3 Tbs Extra Virgin olive oil
  • 1 1/2 Tbs red wine vinegar
  • 1/2 tsp fresh or dried oregano
  • 1/4 cup fresh Feta cheese (option to place atop salad intact)
  • 6-8 pitted Kalamata olives
  • 3 ripe avocados, halved with pits removed

Instructions

  1. Cut all the ingredients except the avocados and olives into pieces and place in a bowl.
  2. Half the avocados and remove pits. Gently arrange inside each avocado half the tomatoes first, then the onion, pepper, cucumber and lastly the Feta cheese. Garnish with the pitted olives.
  3. Before serving, sprinkle with oregano, salt, olive oil and red wine vinegar.
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THREE PEAS IN A POD

Cook Time: 10 minutes

Serving Size: 4-6

This Spring recipe bursts with color, flavor and texture! Best prepared in a hot skillet or wok, make sure to have ingredients cut and measured before turning on the heat because this nutritious dish will be ready in a flash.

Ingredients

  • 1 1/4 cups sugar snap peas
  • 2 Tbs Extra Virgin olive oil
  • 1 medium red onion, cut into 1/2-inch dice
  • Pinch of Stevia or sugar
  • Salt and fresh-ground black pepper to taste
  • 1 1/4 cups snow peapods
  • 1 cup frozen petit peas
  • 2 Tbs fresh mint, chopped
  • 1/2 cup salted whole almonds, coarsely chopped
  • 1/2 lemon or orange, zested

Instructions

  1. String the sugar snap peas with a small, blunt knife. Grasp the stem between your thumb and the blade, and pull down the length of the pea pod. Rinse the peas. Thoroughly pat them dry with paper towels. Set aside.
  2. Heat a 12-inch saute pan or wok over high heat. Drizzle in the olive oil. Add the onion, sugar, salt and pepper. Toss over high heat for 1 minute.
  3. Add the sugar snaps and toss 30 seconds. Stir in the snow peas and cook the mixture for 30 more seconds. Add the frozen peas and citrus zest. Stir-fry an additional 30 seconds, or until they are thawed. Turn the peas into a serving bowl, and toss with freshly chopped mint and chopped almonds. Serve immediately.
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EAT WELL. FEEL WELL. ENTERTAIN WELL.
LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

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Earth Day Pledge: Eco-Friendly Companies to Know

Eco-Companies-We-Love

I’m making a pledge to honor more businesses, companies and brands that are committed to building success through a deep commitment to the planet. Today, I want to tell you about a few great companies that are also part of the B Corps revolution. B Corps are certified by the nonprofit B Lab to meet rigorous standards of social and environmental performance, accountability, and transparency. “Certified B Corporations are leading a global movement to redefine success in business. By voluntarily meeting higher standards of transparency, accountability, and performance, Certified B Corps are distinguishing themselves in a cluttered marketplace by offering a positive vision of a better way to do business.”

Here are some of the Certified B Corporations that I love:

  • Method Products, PBC. If you haven’t used Method Products, you’re missing out. The company brings to the market environmentally-conscious home and personal care products packaged in brilliant, innovative designs.
  • Cabot Creamery Cooperative.  You’re probably most familiar with Cabot’s incredible cheddar found in just about every supermarket across the U.S. Did you know that they are a cooperative of 1,200 dairy farm families located throughout upstate New York and New England? Additionally, the cooperative is part of a rare remaining breed of dairy manufacturers in the Northeast that are locally owned and operated!
  • Essential Living Foods, Inc. Importers of the very best in the superfoods world–foods super high in nutritional value and antioxidants. The company works directly with farmers to guarantee the quality of the superfoods you’re putting into your body.
  • Alter Eco. As a world traveler, I’ve eaten my share of exotic and delicious foods. Directly from the farmers, Alter Eco brings food products that capture distinct attributes of various regions around the world, including quinoa, rice, sugar and chocolate.
  •  Klean Kanteen. A family-owned business, Klean Kanteen creates safe, durable, healthy and eco-friendly bottles, cups, tumblers and food canisters.  Klean Kanteen products showcase progressive, functional designs that perform their tasks better than the disposable products they are designed to replace.
  • EO Products. I use their EVERYONE hand soap and facial scrub religiously. Why? Because EO’s personal care products are made from essential oils and pure plant ingredients–truly natural products.

We’d love to learn about some of the businesses, companies and brands that you’re committed to. Thanks for sharing. This Earth Day I’m making a pledge to ________________________________.

 

 

 

 

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Earth Day Snack Ideas for Kids and Adults Alike!

Cherry-Rasp-Coconut-Smoothie

Perfect for a sun-filled day at the park or in the garden, you will feel AWESOME (!) with these delicious grab-and-go Earth Day snack and smoothie recipes.

Cherries, packed with the antioxidants C + E which help support the immune system and fight disease, also have potent anti-inflammatory compounds so they are perfect to help ease inflammation from outdoor sports. Cherries are also rich in melatonin which have a calming effect on the nervous system. Kefir, a tart tasting Superfood milk product much like yogurt, boasts all these health benefits:

  • Strengthens your immune system.
  • Helps balance your gut flora.
  • Helpful for lactose intolerant people.
  • Drastically improves digestion.
  • Most importantly, it tastes AMAZING!

Coconut kefir wonderfully blends with cherries and raspberries to add a tart taste to this irresistible smoothie snack. YUM!

LIP-SMACKING CHERRY-RASPBERRY COCONUT SMOOTHIE

Prep Time: 10 minutes

Ingredients

  • 1 cup pitted cherries, frozen
  • 1/4 cup frozen raspberries
  • 1 1/2 cups Kefir coconut milk, or swap with (coconut water, almond milk, cashew milk, natural Greek yogurt)
  • 1 Tbs agave honey
  • 1 Tbs goji berry
  • 1 Tbs chia seed or flax seed
  • 1/2 tsp pure vanilla extract

Instructions

  1. Combine all ingredients in a blender or Vitamix on high speed. Blend until smooth and creamy. Pour into a to-go cup, add a colorful straw, and enjoy.
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HOMEMADE TRAIL MIX

When you have kids and their friends are over, be the Superhost with Superfood snacks–vegan style!  Some of our favorites to mix up are goji berries, pumpkin seeds, sunflower seeds, flax seeds, hemp seeds, coconut, and raw chocolate. It’s fun to explain all the nutritional power-packed benefits each ingredient boasts.  MUCH, MUCH, MUCH better for you than neon-colored cheesy snacks…and more fun to eat.

  • Goji berries are an excellent source of vitamin C.
  • Pumpkin seeds are filled with lots of minerals including phosphorus, magnesium, manganese, iron and copper; are also a good source of zinc and vitamin K.
  • Sunflower seeds are a very good source of protein with fine quality amino acids such as tryptophan that are essential for growth, especially in children.
  • Flax seeds are the richest plant source of omega-3 fatty acids and are high in fiber to boot. While nutritionally identical, brown flax seeds have a deep, nutty flavor while golden flax seeds are mild.

flax seed (2)

  • Hemp seeds are a healthful food with an omega 3 profile very similar to flax seeds and taste a bit like sunflower seeds.
  • Coconut, full of dietary fiber, is heart healthy and speeds up metabolism. (I like NOW Foods Organic Shredded Coconut).
  • Raw chocolate (raw cacao) can improve heart function, alleviate stress and just makes you smile.
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Guest Post: 4 Ways To Dye Easter Eggs With Natural Ingredients

Guest Post by Tina Seitzinger, Life Without Pink

How To Dye Easter Eggs Naturally

My kids love to dye Easter eggs and we’ve found that household ingredients are a great way to go all-natural. It’s fun to see what type of colors we can come up with by simply using fruits, vegetables, and spices that are already on hand.

It’s not a quick process, but it’s definitely fun and a great way to let the kids get creative. My boys think it’s a science project and look forward to this project every year.

Here are 4 easy-to-follow recipes to get you started:

179618101 Blue – Add ½ head red cabbage (shredded) to 4 cups of boiling water. Pour through a strainer into a bowl. Add 2 tablespoons of  white vinegar. Dip the eggs and leave in until you have the desired shade of blue. 475981721

Pink – Add 1 cup of chopped red beets to 4 cups of boiling water. Boil for 5-10 minutes. Add 3 tablespoons of white vinegar. Dip the eggs and leave until you have the desired pink color.

167230325

Green – Boil 4 cups of water and add 2 cups of chopped spinach. Boil for 10-15 minutes, remove from heat, and add 2 teaspoons white vinegar. Dip the eggs and leave until the desired green color.

91082754

Brown – For an orange brown color, add yellow onion skins to 1 cup boiling water. Boil for 5 to 10 minutes and add 2 teaspoon of white vinegar. Dip the eggs until you have the desired shade of brown.

You’ll see that no two eggs are alike! The longer you let the eggs soak the darker the color will get. Have fun!

 

About the Author:

Tina Seitzinger is a mom of two very active boys and the voice behind Life Without Pink – a personal lifestyle blog focused on parenting and raising boys. In 2013, Tina was selected as the Trend Trio Family Expert for P&G’s “Have You Tried This Yet?” She offered ongoing insider secrets, tips, and product advice to help improve the daily grind. You can follow her on Twitter at @TinaSeitzinger and on Facebook/lifewithoutpink.

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WHAT’S IN YOUR FRIDGE? How to stock a healthy refrigerator

Stock-Fridge-Healthier-Eating

 A few questions to ask you…

  1. Do you know what fruits and vegetables are in season now?
  2. Would you say that you eat mostly boxed foods?
  3. Would you say that you eat mostly canned foods?
  4. Do you drink soda?
  5. Do you drink juices and other soft drinks?

If you answered NO to question #1, create a colorful seasonal produce chart to post on your fridge. (Pssst…You can also access the Meals on Heels e-Newsletters for seasonal yum!) It’s a great reminder of what’s super delish at any given time of the year.  Use a white board, chalkboard or get playful with the arts & crafts. Either way, include the entire household in creating your seasonal produce chart. This can be a GREAT learning opportunity for kids.

If you answered YES to questions #2-#5, it might be time for a full kitchen makeover. You want your refrigerator to be stocked with fresh fruits and vegetables, whole grains, beans, low-sugar foods and high protein items.

TIP –> Make sure your pantry has plenty of natural color. With the seasonal produce chart, you’ll know when it’s best to buy asparagus, blueberries, carrots and peas.

Know what produce is best in the Spring!

Know what produce is best in the Spring!

TIP –> Toss the high caloried sodas and soft drinks. Flavor your water with fresh cucumbers, lemon, lime, mint or berries. Regular readers know I’m a big fan of couture cubes.

TIP –> Forget the instant oatmeal, breakfast bars, crackers and chips and go for things you can buy or make in bulk like nuts, popcorn kernels, homemade granola, turkey jerky, dried cranberries, chocolate chips and quinoa.

TIP –> Watch out for hidden calories in items like salad dressing or yogurt.

TIP –> Make sure to stock your freezer with lean proteins like turkey, chicken and fish.

TIP –> Frozen fruits and vegetables are life-savers. Frozen veggies make a healthy side dish in minutes flat.

Frozen kale is also great for smoothies!

Frozen kale is also great for smoothies!

EAT WELL. FEEL WELL. ENTERTAIN WELL.
LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

 

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APRIL’S ‘DON’T WORRY, EAT HAPPY’ PASSOVER SEDER MENU

Passover, accompanied by a traditional Seder plate comprised of matzohs, maror (bitter herbs), charoset (spread of apples, nuts, cinnamon and wine), roasted egg, karpas (fresh parsely) served with salted water bowl, roasted lamb shankbone and red wine, showcases the holiday’s symbolic meaning. In addition to a traditional menu of matzoh ball soup, potato pancakes and Gefilte fish, this heavy and serious celebration marking a difficult Exodus from Egypt moment in Jewish history, I really like to lighten both mood and spirit with flavorful, unique ingredients and playful recipes that connect all of us around the globe.

April’s Don’t Worry, Eat Happy Passover Menu features: Charoset; Moroccan Fried Fava Beans; Moroccan Rainbow Swiss Chard and Carrot Salad; Braised Ground Beef with Apples, Dried Cherries and Pomegranate; and Flourless Chocolate Torte.

Passover-Ground-Beef

CHAROSET

Prep Time: 10 minutes

Yield: 1 1/4 cups

Ingredients

  • 1 Gala red apple, peeled, quartered and cored
  • 1/4 cup pecans or walnuts or toasted almonds
  • 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 3 Tbs Agave honey
  • 1/4 cup red wine
  • 1/4 cup golden raisins coarsely chopped, steeped in apple-cinnamon tea

Instructions

  1. Combine the apples, nuts, spices, agave honey and wine in food processor until mixture resembles a mortar.
  2. Add plumped up flavored golden raisins to spread. Mix until combined
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MOROCCAN FRIED FAVA BEANS

Prep Time: 10 minutes

Serving Size: 6-8

Ingredients

  • 2 cups dried, peeled fava beans
  • 2 cups vegetable or canola oil
  • 2 tsp fine Sea salt
  • Ground pepper to taste
  • 2 tsp cumin seeds, toasted, ground, see note below
  • Zest of 1 lemon

Instructions

  1. Place the fava beans in a large bowl; cover with 4 inches cold water. Soak overnight. (It is ok if some beans split open.) Drain; pat dry with towels.
  2. Heat the oil over medium-high heat to 350°F in a deep saucepan; deep-fry the beans a handful at a time until they turn golden brown, float to the surface and are crispy, 3-5 minutes per batch. Remove beans with a slotted spoon to a paper towel lined baking sheet. Pat dry.
  3. Sprinkle with fine Sea salt, pepper, ground cumin and lemon zest. Serve at room temperature.

Notes

Prepared in 10 minutes or less plus overnight pre-soaking of beans.

Storage option: Fried favas will keep for a week in an airtight container at room temperature.

Gourmet on the Go Tip: Toast cumin seeds on a baking sheet in a 300°F oven 5-6 minutes. Cool completely. Grind with a spice grinder or mortar and pestle.

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MOROCCAN RAINBOW SWISS CHARD AND CARROT SALAD

Prep Time: 45 minutes

Serving Size: 4-6

This delicious salad recipe, adapted from Wolfgang Puck’s Seder menu is one of my favorites! I hope you, too, enjoy it as much as we do.

Ingredients

  • 2 lb carrots, peeled and cut on the diagonal into 1" chunks (or longer if you like a more dramatic presentation)
  • 1/4 cup olive oil, divided
  • 1 tsp ground cumin
  • 1 large bunch (or two small bunches) Rainbow Swiss chard, coarsely chopped (stems included)
  • 1 clove garlic, pressed
  • Zest and juice of 1 lemon
  • Salt and fresh pepper to taste
  • 1/2 large bunch (or 1 small bunch) flat-leaf parsley, chopped

Instructions

  1. Preheat the oven to 300°F.
  2. Toss the carrots in a baking dish with 1 tablespoon of the olive oil, and sprinkle on the cumin and a few pinches of salt. Stir to coat the carrots with the oil and seasonings. Roast, stirring occasionally, until the carrots are soft and caramelizing on the edges, about 25-30 minutes (adjust the time depending upon how well-caramelized you like your carrots). Remove from the oven and set aside.
  3. While the carrots are roasting, steam the chard in a steamer basket until wilted and soft, about 5-10 minutes. If you don't have a steamer basket, you can just simmer the chard for a few minutes in a large pot of boiling water, then drain well. Set aside.
  4. Mix together the remaining olive oil, garlic, and lemon juice and zest and season with salt and pepper to taste. Place the carrots on a serving dish, top with the chard and fresh chopped parsley. Drizzle dressing over everything. You can toss to combine, or leave as is, like a composed salad. Serve warm.
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BRAISED GROUND BEEF WITH APPLES, DRIED CHERRIES AND POMEGRANATE

Prep Time: 15 minutes

Cook Time: 2 hours

Serving Size: 4-6

BRAISED GROUND BEEF WITH APPLES, DRIED CHERRIES AND POMEGRANATE

Ingredients

  • 2 lbs of ground beef
  • 1 cup frozen peas
  • 3 Tbs Extra Virgin olive oil
  • 1 large onion, peeled and coarsely chopped
  • 1/4 tsp red pepper flakes
  • 2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 cup dried cherries
  • 2 green apples, peeled-cored and diced into ½-inch cubes
  • 1 tsp fresh rosemary, chopped
  • 1/2 cup cider vinegar
  • 2 1/2 cups apple juice
  • 2 lemons, juiced
  • Salt and fresh pepper to taste
  • Garnish with pomegranate seeds

Instructions

  1. Preheat oven to 300°F and center baking rack.
  2. Season the beef with salt and pepper.
  3. In a small Dutch oven or cast-iron pot, heat 1 tablespoon olive oil over high heat. Add the seasoned beef and cook for 5 minutes or until it's gently pink.
  4. Transfer beef to a bowl and set aside. Lower heat to medium and add remaining olive oil.
  5. 5. Add chopped onion, red pepper flakes and cook for 5 minutes.
  6. Add diced apples, dried cherries, peas, chopped rosemary, lemon juice and cider vinegar.
  7. Bring to a boil. Return beef to this pot and add apple juice plus 1 cup of warm water. Bring to a gentle simmer.
  8. Cover pot and place into oven to braise for 2 hours. Serve over buttered egg noodles. Garnish with pomegranate seeds.

Notes

Prepared in 15 minutes or less plus 2 hours to simmer.

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FLOURLESS CHOCOLATE TORTE

Prep Time: 15 minutes

Cook Time: 40 minutes

Serving Size: 6-8

Ingredients

  • 1/2 lbs (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 Tbs
  • 1 lbs semisweet chocolate, coarsely chopped
  • 1/4 cup Amaretto or Frangelico
  • 8 large eggs
  • 1/4 cup sugar
  • 1 tsp vanilla extract 1/2 tsp salt
  • Confectioners’ sugar or cocoa powder, for garnish
  • Fresh raspberries and mint leaves, for garnish

Instructions

  1. Preheat oven to 325°F.
  2. Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
  3. Combine the chocolate, butter, and Amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
  4. Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.
  5. Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
  6. Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and gently peel away the parchment paper from bottom.
  7. Reinvert cake on another large plate or serving platter and garnish with a dusting of confectioners’ sugar or cocoa powder immediately before serving. Sprinkle a few fresh raspberries and mint leaves on top.

Notes

Prepared in 15 minutes or less plus 40 minutes to bake.

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EAT WELL. FEEL WELL. ENTERTAIN WELL.

LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

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USE IT OR LOSE IT: SOLUTIONS FOR LEFTOVER KITCHEN INGREDIENTS

So we hear you’ve got lots of CELERY in your fridge?

leftover-Celery

 

After trying to make Bridget Jones’s Blue Soup, you’re left with too much celery. You hate for it to go bad, and your kids will only snack on it so much, here are some tips on avoiding waste:

  • Chop it and freeze. To use for a mirepoix in the future.
  • Think hearty. Celery is great in soups and stews. Don’t be afraid to freeze what’s extra.
  • Lunchtime love. If you’re big on tuna for lunch, go on ahead and add celery for an extra special bite.
  • Fiesta! If the family loves tacos, a little celery atop adds some extra crunch.

EAT WELL. FEEL WELL. ENTERTAIN WELL.

LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

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FOOD ALL-STARS: THE BENEFITS OF MINT

Food-All-Stars---Mint

I absolutely adore mint, and I can’t wait to plant my seeds so that my friends and friendly can enjoy my fresh Mint Juleps and Moroccan Mint Tea this summer. You can also turn the ordinary into the extraordinary by adding fresh mint and citrus segments to your water bottle. If you’re entertaining, add jazz to any cocktail or pitcher of lemonade by freezing fresh mint leaves in ice cubes to create dazzling Couture Cubes.

Cheers!

 

EAT WELL. FEEL WELL. ENTERTAIN WELL.
LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

Posted in Don't Worry, Eat Happy!, Feed Your Soul, Mindy's Top Recipes, Shaken & Stirred, Spring Recipes, Summer Recipes, Tasty Travels | Tagged , , , , , , , | Leave a comment
WHOLESOME EATS: HEALTHY OATMEAL TOPPERS

Oatmeal….You may have passed on it as a kid, but as an adult, you’ll adore this wholesome breakfast, which can also be a satisfying, nutritious snack. Lucky for you, humble and inexpensive oatmeal has a wealth of benefits. Since it’s a whole grain, a diet of whole grains can lower your risk for a variety of diseases, including diabetes and high blood pressure. Eating oatmeal can also help lower your cholesterol. Since oatmeal is a great source of fiber, when eaten for breakfast, it will leave you feeling full for longer and less likely to overeat.

I can’t resist some crunch and a dash of sweetness in my warm oats to create the perfect textured bite. I’ve listed some of my favorite healthy oatmeal toppers below.  Tell me, what do you add to your oatmeal to make it a super-duper Super Food?

Oatmeal-Topper-Ideas

  • Agave
  • Cashews
  • Chia Seeds
  • Dried Apricots
  • Dried Cranberries
  • Flax Seed
  • Fresh Blueberries
  • Pecans
  • Raisins
  • Sesame Seeds
  • Shredded Coconut
  • Sliced Blanched Almonds
  • Sliced Gala Apples (I like their crunch!)
  • Walnuts

EAT WELL. FEEL WELL. ENTERTAIN WELL.
LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

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SPRING BLOOM: GUIDE TO SEASONAL PRODUCE

SPRING…we’ve been dreaming about you.

Today’s the day, the first day of colorful, bountiful Spring. This season combines sensations as vibrant as purple lilacs, crisp green string beans and ruby red rhubarb-strawberry pie.

Spring-Produce-spotlight

Add these fruits and vegetables to your market list this season:

  • Artichokes
  • Asparagus
  • Avocados
  • Blueberries
  • Carrots
  • Cucumbers
  • Fava Beans
  • String Beans, (Haricots Verts)
  • Morels
  • Peas
  • Rhubarb
  • Strawberries
  • Zucchini

EAT WELL. FEEL WELL. ENTERTAIN WELL.
LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

 

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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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