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VALENTINE’S CHOCOLATE KISSING KEBABS
Toblerone Fondue Fruit Skewers www.mealsonheelsbymindy.com

Toblerone Fondue Fruit Kebabs
www.mealsonheelsbymindy.com

If Cupid’s arrow was edible, this is what we’d envision so it’s worth a repeat post!  Don’t waste a second and choose your target for our famous chocolate Kissing Kebabs.  We promise you’ll double-dip.    After all, love and affection starts with a homemade goodie.  With a brush of creativity and your favorite fruits, skewers and soft cookies on-hand, this Swiss Toblerone Chocolate Fondue recipe will keep the kisses coming.

For more yum, giveaways and our food philosophy, be sure to submit your email 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.

 

VALENTINE’S CHOCOLATE KISSING KEBABS

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 minutes

Serving Size: 6-8.

Ingredients

  • 7 oz Toblerone white or milk chocolate bars, approximately 2 bars
  • 7 oz Toblerone dark chocolate bars, approximately 2 bars
  • 1 cup heavy whipping cream
  • 16 fresh strawberries, cleaned and stems removed
  • ½ pints of fresh blueberries, raspberries
  • Green or purple seedless grapes
  • 2 medium bananas or cored pears, cut into 16 1/2-inch slices
  • 16 coconut macaroons or angel food cake cut into cubes
  • Bag of marshmallows
  • 16 bamboo skewers
  • **Option for adults: Add 2 tsp Grand Marnier, Kirsch or Cognac

Instructions

  1. Thread the skewers starting with a piece of macaroon, then strawberry, seedless grape, banana slice, marshmallow, and then a raspberry or blueberry. Repeat with the remaining fruit and skewers.
  2. In two separate bowls, break each type of Toblerone chocolate bar into small pieces. In two separate saucepans, bring 1/2 cup of heavy cream to a gentle simmer, then lower heat.
  3. Add the dark chocolate to one pan and the white chocolate to the second pan. Whisk until completely melted (use 2 separate whisks). Remove pans from heat and option to add liqueur at this point. Whisk until combined.
  4. Gently pour two chocolate fondues into separate warmed serving bowls. Surround with platters of prepared skewers. Have fun dipping!
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SIZZLING SUPERBOWL SNACKS
Sizzling Super Bowl Turkey Meatballs www.mealsonheelsbymindy.com

Touchdown Turkey Meatballs
www.mealsonheelsbymindy.com

Irresistible and easy!  Dips to chips to meatballs each one of our “DIY ahead of time” recipes bursts with flavor, nutrition and yum!  You’ll want these platter-friendly snacks on Game Day to feel like a champ: Touchdown Turkey Meatballs featured below; Cannellini Bean Baby Spinach Dip; Sharp Cheddar Cheese Medallions; and Crunchy Cabbage Slaw in Jars.

For more yum, giveaways and our food philosophy, be sure to submit your email 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.

Touchdown Turkey Meatballs

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 servings.

Ingredients

  • 1 lbs ground turkey
  • ¼ cup fresh basil, chopped
  • 4 garlic cloves, peeled and minced
  • 3 scallions, finely chopped
  • 1 Tbs fish sauce, nuoc nam (found in Asian markets or most supermarkets)
  • 1 Tbs hot Asian chile sauce
  • 1 Tbs sugar
  • 2 tsp cornstarch
  • 1 tsp kosher salt
  • Fresh pepper to taste
  • 2 Tbs sesame oil

Instructions

  1. Preheat oven to 300°F.
  2. Stir in all the sauce ingredients in a medium bowl to blend. Cover and chill in refrigerator 1 day in advance.
  3. Line a large baking sheet with plastic wrap for placing uncooked meatballs.
  4. Gently mix all meatball ingredients in a large bowl until well-combined. Using your hands, measure approximately 2 tablespoons for each meatball. Place on lined baking sheet. Set aside.
  5. Heat sesame oil in a large skillet over medium-high heat.
  6. Sauté half of the meatballs until browned and cooked through, approximately 12 – 15 minutes. Lower heat if meatballs brown too quickly.
  7. Transfer meatballs to another baking sheet and place in the oven to keep warm. Repeat process with remaining uncooked meatballs. Arrange meatballs on a large serving platter.
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SUPER FRUITS AND SUPER JAM
Mango Passion Fruit Jam www.mealsonheelsbymindy.com

Mango Passion Fruit Jam
www.mealsonheelsbymindy.com

You know you’re supposed to have at least 5 or 7 helpings a day of these delights according to the CDC.  So make it fun and interesting this new year with Super fruits!  Whether it’s passion fruit, mango, lychee or pink grapefruit that fits your fancy, use extras for a long-lasting jam.  Powered with vitamin C and loads of taste, your toast will forever thank you.

For more yum, giveaways and our food philosophy, be sure to submit your email 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.

 

Super Fruit Jam

Ingredients

  • Fresh mango flesh, chopped (approximately 4 pounds of mangoes)
  • ½ cup passion fruit pulp (approximately 5 passion fruits)
  • 5 cups superfine sugar
  • ½ cup lemon juice
  • 2 tsp Madagascar vanilla extract

Instructions

  1. Place the mango, passion fruit, sugar, lemon juice and vanilla in a large pot and mix to combine.
  2. Bring ingredients to a boil over medium heat, stirring until the sugar has dissolved.
  3. Reduce heat to a simmer and cook, stirring occasionally. Remember to skim off any surface foam. Simmer for 25–30 minutes or until the jam has thickened.
  4. Carefully pour the hot jam into prepared sterilized jars. Makes 6½ cups.
  5. To sterilize jars, wash jars and lids in hot soapy water and rinse. Place the jars and lids upside down on a baking tray lined with a clean tea towel and place in a preheated 215° oven for 15 minutes, or until dry.
  6. Tip: Store sealed jam in a cool, dark place for up to 18 months and, once opened, in the refrigerator for up to 12 months.
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SUPERFOOD POWER LUNCH
Kale Salad Power Lunch

Kale Salad Power Lunch

Too indulgent this holiday season?  Need extra energy for family fun or New Year’s eve?  Avoid the Monday slump with our Superfood Kale Salad Power Lunch and party like it’s 1999.  Easy to prepare and soft on your wallet, kale is great in a salad or egg dish.  Our salad packs a real punch with added protein like roasted sunflower seeds or hazelnuts your brain will love!

For more yum, giveaways and our food philosophy, be sure to submit your email 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.

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GOT APPLES?
Yum!

Yum!

Revel in the chilly evenings with fast and scrumptious recipes that make the ultimate weeknight bite a wonder.  Fall’s crisp, tart and sweet apple varieties make any salad or side dish that much more enticing.  So make Dracula envious and come take a bite out of this Autumn salad:  Caramelized Apple, Endive, Grape, Gorgonzola Salad.  For more yum, giveaways and our food philosophy, be sure to submit your email 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.

CARAMELIZED APPLE, ENDIVE, GRAPE AND GORGONZOLA SALAD

Ingredients

  • 2 plump endive, cut lengthwise in half
  • 1 Fuji apple, cut into quarters, core removed
  • 1½ Tbs unsalted butter
  • 4 grape clusters
  • 4 sprigs rosemary
  • 2 ounces Gorgonzola, crumbled
  • Salt and fresh ground pepper to taste

Instructions

  1. Over low heat in a skillet melt butter. Place endive into skillet cut side down. Place apples in skillet skin side up. Add grapes. Add rosemary sprigs. Cook uncovered 15-20 minutes. Gently turn caramelized endives and browned apples and grapes with tongs. Baste with juices in pan and simmer another 15-20 minutes.
  2. Transfer into a large serving platter. Season with salt and pepper to taste. Sprinkle crumbled Gorgonzola cheese on top. Spoon pan juices over salad. Serve immediately. Serves 4.
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MINI RED VELVET SKULL CUPCAKES
Mini Red Velvet Skeleton Cupcakes www.mealsonheelsbymindy.com

Mini Red Velvet Skull Cupcakes
www.mealsonheelsbymindy.com

Boo!  Halloween night is right around the corner. It gets me in the mood to celebrate and no spooky party is complete without some homemade yum!  We just go nuts over Ina Garten’s Red Velvet cupcake recipe and so should you.  For added fun, we adorn these mini bites of fright with Mexican inspired skulls.

So it is time to let your freak flag fly and have a scrumptious and very Wicked Happy Halloween!

For more yum, giveaways and our food philosophy, be sure to submit your email 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.

RED VELVET SKELETON CUPCAKES

Ingredients

  • 2½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder, such as Pernigotti
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1 tablespoon liquid red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • ¼ pound (1 stick) unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 extra-large eggs, at room temperature
  • Red Velvet Frosting
  • 8 ounces cream cheese, at room temperature
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • ½ teaspoon pure vanilla extract
  • 3½ cups sifted confectioners’ sugar (¾ pound)

Instructions

  1. Preheat the oven to 350 degrees. Line muffin tins with paper liners.
  2. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
  4. Scoop the batter into the muffin cups with a 2¼-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
  5. For the Red Velvet Frosting
  6. Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don’t whip! Add the sugar and mix until smooth.
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CREAMY TOMATO SOUP SPOONS

Creamy Tomato Soup

As Autumn temperatures creep in and storms brew, whip up easy and comfy dishes with friends and family gathered around.  Our spoon-worthy Creamy Tomato Soup with Grilled Cheese Bites is just the ticket!

For more yum, giveaways and our food philosophy, be sure to submit your email 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.

TOMATO SOUP

Ingredients

  • 2 Tbs unsalted butter
  • 3 oz prosciutto finely chopped, optional
  • ¾ cup chopped yellow onions
  • ½ cup chopped celery
  • ½ cup chopped carrots
  • ¾ tsp fresh garlic, minced
  • 1 bay leaf
  • ½ cup tomato paste
  • 1 Tbs all-purpose flour
  • 2 cups chopped, peeled, seeded tomatoes
  • Juice of one lemon
  • 3 cups low-sodium chicken stock or vegetable stock
  • ⅓ cup heavy cream
  • Salt and freshly ground white pepper
  • Chopped chives and flat-leaf parsley, for garnish

Instructions

  1. In a large saucepan, melt the butter over medium-high heat. Add the prosciutto, onions, celery, carrots, garlic, and bay leaf and cook.
  2. Stir mixture until the onions are soft and fragrant, approximately 3 minutes. Add the tomato paste and cook, stirring, for another 2 minutes. Stir in the flour, and cook, stirring, for 1 minute.
  3. Add the tomatoes and stir well. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 18-20 minutes. Add the cream and cook for 3 minutes.
  4. Remove from the heat and discard the bay leaf.
  5. Puree the tomato soup. Season, to taste, with salt and white pepper. Add juice of lemon. Stir until combined.
  6. To serve, carefully pour the soup into Chinese spoons. Adorn spoons with Grilled Cheese Bites. Garnish with fresh chopped herbs. Serve immediately.
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GRILLED CHEESE BITES
Prepared in 10 minutes or less.

Ingredients

3 Tbs goat cheese, at room temperature
3 Tbs mascarpone cheese
1 tsp minced chives
Pinch salt
4 Tbs unsalted butter, melted
8 slices Pullman bread (sandwich loaf), crusts removed

Preparation

In a small bowl, blend together the goat cheese, mascarpone, chives and salt.

Spread the mixture on 4 slices of bread and top with the remaining bread. Brush 1 1/2 teaspoons of the melted butter on each side of each sandwich.

Heat a cast iron griddle over medium-high heat.

Add 2 sandwiches and cook until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining sandwiches. Press down on the sandwiches to compress.  Cut sandwiches into bite-sized cubes.  Adorn the tomato soup spoons with grilled cheese bites.

 

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SILVER DOLLAR PANCAKES
Silver Dollar Pancakes www.mealsonheelsbymindy.com

Silver Dollar Pancakes
www.mealsonheelsbymindy.com

Start your awesome day with these perfect pancakes.  Drizzled with warm maple syrup, a dash of Confectioners’ sugar and your favorite fruit, your family will skip to school.  For more yum, giveaways and our food philosophy, be sure to submit your email 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.

SILVER DOLLAR PANCAKES

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients

  • 1 cup all-purpose flour
  • 3 Tbs light brown sugar
  • 1¼ tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¾ cup half and half cream
  • 6 Tbs whole milk
  • 2 Tbs unsalted butter, melted
  • 1 egg, slightly beaten
  • 1 tsp vanilla extract
  • Butter for cooking patches of pancakes
  • Confectioners' sugar for dusting
  • **¾ cup fresh blueberries

Instructions

  1. Prepared in 20 minutes or less.
  2. 1 cup all-purpose flour
  3. 3 tbs light brown sugar
  4. 1¼ tsp baking powder
  5. ¼ tsp cinnamon
  6. ¼ tsp ground nutmeg
  7. ¼ tsp salt
  8. ¾ cup half and half cream
  9. 6 tbs whole milk
  10. 2 tbs unsalted butter, melted
  11. 1 egg, slightly beaten
  12. 1 tsp vanilla extract
  13. Butter for cooking patches of pancakes
  14. Confectioners' sugar for dusting
  15. **¾ cup fresh blueberries
  16. In a large bowl, mix together flour, baking powder, cinnamon, nutmeg and salt.
  17. In another bowl whisk egg, half-and-half, milk, light brown sugar and vanilla extract. Stir the liquid ingredients into the dry mixture until almost smooth. **Option, fold in fresh blueberries.
  18. Heat a large skillet or griddle over medium heat. Spread 1 tbs butter evenly over its surface. With a small ladle or ice cream scoop, scoop out batter and pour it onto hot skillet. Allow for room between each pancake. Cook pancakes for 1 – 2 minutes on each side adding butter to skillet between batches.
  19. Serve hot with maple syrup and dust with Confectioners' sugar.
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HERBED CHEESY ARANCINI
Herbed Arancini www.mealsonheelsbymindy.com

Herbed Cheesy Arancini
www.mealsonheelsbymindy.com

Fancy for risotto balls, Arancini reign king in the easy DIY weeknight meals or world of playful appetizers.

For more yum, giveaways and our food philosophy, be sure to submit your email 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.

HERBED CHEESY ARANCINI

Rating: 51

Prep Time: 1 hour

Cook Time: 5 minutes

Serving Size: 35-40 Risotto Balls

Ingredients

  • 2 cups leftover risotto (or make fresh risotto using arborio rice, plus grated Parmigianno-Reggiano and spoonful of tomato sauce)
  • 1/4 lbs fresh mozzarella, cubed
  • 1/2 lbs fresh ricotta
  • 2 Tbs fresh chopped basil, chives and flat-leaf parsley
  • 2 cups Extra Virgin olive oil
  • 1 1/2 cup sifted flour, in a bowl
  • 2 eggs well-beaten, in a bowl
  • 2 cups bread crumbs, in a bowl

Instructions

  1. Refrigerate risotto mixture until it slightly stiffens, approximately 1 hour.
  2. Shape cooled risotto into a 2 1/2-inch diameter balls using a mini scooper.
  3. Gently press a hole in the middle with your thumb and place a 2 cubes of fresh mozzarella, ricotta and chopped herbs inside. Reshape risotto balls, encasing the mozzarella, ricotta and herbs.
  4. In a deep saucepan, heat olive oil to 350°F.
  5. Roll each risotto ball into bowl of flour. Dust off excess.
  6. Roll flour-coated balls into the well-beaten egg mixture bowl.
  7. Roll prepared balls in bread crumbs' bowl until evenly coated.
  8. Gently place the risotto balls into the very hot oil. Be careful to not overcrowd pan.
  9. Fry the risotto balls for a few minutes on each side, or until golden.
  10. Using a slotted spoon, place fried risotto balls on paper towel lined plates to absorb excess oil. Season to taste with salt and fresh ground pepper.
  11. Transfer to a plate, and serve Herbed Arancini hot or at room temperature.
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FARMER’S MARKET CORN SALSA SALAD
Farmer's Market Corn Salsa Salad www.mealsonheelsbymindy.com

Farmer’s Market Corn Salsa Salad
www.mealsonheelsbymindy.com

Nibble on this ear for a sweet goodbye to summer at this weekend’s Labor Day celebration.  Bursting with sunshine and flavor, you’ll definitely want to linger over this Corn Salsa Salad and dish over Small Bites Big Nights.

Back to work? Kids ready for school? No problem, we have you covered.  As a lifestyle, entertainment and Don’t Worry Eat Happy expert educator, join us in a tasty and mindful food revolution this Fall!  Check out our tips to help you Eat the Rainbow and fill that Lunchbox with Love.

For more yum, giveaways and our food philosophy, be sure to submit your email 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.

FARMER’S MARKET CORN SALSA

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4-6 servings

Ingredients

  • ½ stick unsalted butter
  • Drizzle of Extra-Virgin live oil
  • 1 shallot, peeled and chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 9-10 ear of fresh corn, kernels cut and placed in a bowl, yields approx. 6 cups
  • 1 tsp Sea salt or kosher salt
  • 1 tsp ground white pepper
  • 1 cup chopped fresh herb medley, cilantro, mint, basil, flat-leaf parsley, chives
  • ¼ cup fresh tarragon, finely chopped

Instructions

  1. Over medium heat in a large skillet, melt butter and olive oil. Add shallot and cumin seeds and cook until golden brown, approximately 3-4 minutes.
  2. Add fresh uncooked corn kernels and season with salt and pepper. Saute ingredients until corn is tender, approximately 5-6 minutes. Remove skillet from heat and gently toss in all the fresh herbs.
  3. Season to taste with more salt and pepper. Serves 4-6. Or spoon into martini glasses for a festive appetizer.
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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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