More Flavor: More Herbs Less Salt Day
Tomorrow is National More Herbs, Less Salt Day (August 29) and my favorite herbs include chives, cilantro, parsley and rosemary. You will always find these herbs (plus mint) in my kitchen, and you will also taste a variety of herbs in my food. It doesn’t take much to grow your own herbs, and their value– to your food, to your overall health– is worth so much more than the time it will take to make them flourish.
In a few simple steps, these recipes, using my must-have herbs, help re-align and balance your daily meals:
STUFFED VEGETABLES WITH RICE, PINE NUTS, BULGUR AND CURRANTS
Over the summer, stuffed veggies are super popular. I just love using the local farmers' market produce as the actual bowl...an edible bowl at that! Bell peppers, tomatoes or zucchini work best...just make sure the peppers and tomatoes are about the same size as a baseball or tennis ball. Bulgur adds nice texture plus protein and fiber to make this an ideal and hearty dish during the final weeks of summer.
- 6 medium beefsteak tomatoes, tops cut off for lids and seeds removed
- 6 Bell peppers, roasted
- 1 Bell pepper, uncooked and finely chopped
- 1 zucchini
- 2 mint tea bags, steeped in 1 cup hot water with fresh lemon slices and 1 garlic clove, peeled
- 1 cup bulgur wheat (option to substitute with lentils)
- 3 Tbs extra-virgin olive oil
- ½ cup dried currants
- 2½ cups red onion, thinly sliced
- 2 garlic cloves, peeled and minced
- 1 cup Basmati or long-grain rice
- 5 cups low-sodium vegetable stock
- 1 Bay leaf
- 1 cup grated Manouri cheese, (a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta)
- ½ cup pine nuts, slightly toasted
- 2 Tbs fresh mint, chopped
- 2 Tbs fresh flat-leaf parsley, chopped
- 2 Tbs fresh dill, chopped
- Preheat oven to 425°F.
- Using a sharp knife, gently cut lids off tomatoes and peppers. Carefully remove seeds and scoop out reserved flesh into a separate bowl, leaving in-tact vegetable bowls (shells). Season the interiors with salt and ground pepper to taste. Gently flip tomatoes upside down atop a baking sheet layered with paper towels to drain. Chop reserved tomato flesh-pulp. Discard bell pepper seeds and white membranes. Set aside.
- Trim ends of zucchini crosswise into 3 equal pieces, approximately 3½-inches long. Next, cut each piece in half lengthwise. Remove interior reserved flesh, leaving an in-tact vegetable shell or long bowl. Chop reserved zucchini flesh. Set aside.
- Drain prepared herb tea into a medium saucepan, discarding garlic, tea bags and lemon slices. Bring to a simmer. Add bulgur plus a drizzle of olive oil, approximately one tablespoon, and a dash of salt. Cover and bring to a boil. Lower to simmer and cook 3-5 minutes or until bulgur grains absorb the liquid. Remove from heat and keep covered for 12-15 minutes. Fluff with fork. Set aside.
- Place dried currants in medium glass bowl. Cover with hot boiling water and steep for 15 minutes. Drain and set aside.
- Pour 3 tablespoons olive oil into a medium saucepan over medium-high heat. Add red onion and pinch of salt. Cover and cook for 8-10 minutes, stirring frequently. Add garlic. Cook 1 more minute. Add reserved zucchini flesh, cover and cook another 3-5 minutes, stirring frequently with a wooden spoon. Uncover and add one finely diced bell pepper.Cover and cook 1-2 minutes. Uncover and add reserved tomato flesh-pulp. Stir frequently for 1-2 minutes. Add rice and stir to incorporate all ingredients. Add 1½ cups vegetable stock. Add Bay leaf. Bring to a boil. Lower heat to simmer, cover and cook for 12-15 minutes or until rice absorbed liquid but remains al dente.
- Transfer rice to a large mixing bowl. Discard Bay leaf. Add bulgur. Add prepared currants. Add cheese and pine nuts. Add fresh herbs. Season generously with salt and ground pepper. Blend well.
- Drizzle olive oil inside prepared vegetable bowls. Gently spoon rice mixture into each vegetable bowl, making small mounds. For tomatoes and peppers, place lids back on top of each stuffed bowl.
- Place stuffed vegetables including zucchini into a baking dish stuffed side-up. Pour remaining vegetable stock over all vegetable bowls. Drizzle with more olive oil. Cover loosely with aluminum foil. Place in hot oven.
- Bake for 20-30 minutes or until rice stuffing is hot.
- Remove from oven. Uncover, cool slightly.
P.S. I’m a big fan of basil too!
Posted in Don't Worry, Eat Happy!, Fall Recipes, Feed Your Soul, Pantry & Refrigerator Makeover, Spring Recipes, Summer Recipes, Winter Recipes
Tagged cooking with herbs, Mindy Kobrin, recipes with chives, recipes with cilantro, recipes with parsley, recipes with rosemary
Don’t Worry, Eat Happy: End of Summer Juice Cleanse Recipes
I’m a big fan of juicing because it’s yet another way for me to “Eat the Rainbow” and enjoy fruits and veggies while satisfying my thirst and hunger. It’s also a great way to detox after a little too much indulging this summer. Ice cream or wine, anyone?
If you’re not big into fruits and vegetables, juicing is a sure-fire way to incorporate them into your diet; but, you’re still lacking the fiber you need. Be careful to watch the calories when using a lot of fruit in juicing recipes. Vegetable juices tend to be lower in calorie. You can also cut juices with proteins like almond milk and flax seed.
Here are some tips on choosing a juicer:
- Find juicer with a stainless steel blade.
- Look for a wide feed tube and a cup large enough for 18 oz of liquid.
- Types include masticating; centrifugal and press.
Here are your end of summer juice cleanse recipes:
- 1 lbs fresh watermelon piece, seeds removed, discard rind
- 6 fresh mint leaves
- 1 tsp fresh ginger root, peeled and chopped
- Juice the watermelon. In a blender puree the juice with mint and fresh ginger. Pour into a tall chilled glass. Serves 1.
- 4 tomatoes, stalks and core removed
- 1 clove garlic, peeled
- 4 – 6 fresh sage leaves, chopped
- 1 Tbs agave honey
- 3 ice cubes, crushed
- Juice the tomatoes, garlic and chopped sage. Gently stir in agave honey. Pour this sweet, hot and spicy juice over crushed ice in a tumbler glass. Garnish with celery stick, fresh sage leaf or basil. Serves 1.
- 1beetroot,leaves intact
- 1 medium carrot, rinsed and top removed
- 1 apple, cored and chopped
- 1/2 lime, juiced
- 2 tsp fresh ginger root, peeled and chopped
- Juice all ingredients. Stir. Pour into a chilled tumbler. Serves 1.
- 1/4 cucumber
- 1 green apple, cored and chopped
- 4 - 6 fresh mint leaves
- In a juicer, combine all ingredients. Stir. Pour into chilled highball glass. Garnish with cucumber disc. This creamy cleanser with bright minty freshness helps improve skin, nails and hair, too! Serves 1.
- 2 slightly under-ripe pears, cored and halved (skins intact)
- 1 Tbs toasted pine nuts
- In a hot pan over medium heat, gently toast pine nuts to help release their oils and aromas. Set aside to cool. Juice pears. Puree juice in a blender with toasted nuts. Pour into a tall chilled glass. Serves 1.
Sweet Tooth: The Perfect Peach-Blueberry Pie
Nothing says summer like a juicy, sticky-sweet ripe peach. And right now, peaches are just perfection. If you can master this Perfect Peach-Blueberry Pie recipe, it’s a wonderful gift to bring to a barbecue, to a friend that needs some cheering up, to the new neighbors that moved in down the street. Or you can bake one and gobble it all up yourself. Believe me, I won’t blame you for that! Enjoy!
The Perfect Peach-Blueberry Pie
- For the Crust:
- 2 1/2 cup all-purpose flour (or coconut flour for gluten-free option)
- 2 Tbs sugar
- 3/4 tsp salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 5 Tbs plus 2 tsp ice cold water
- 1 tsp apple cider vinegar
- For the Filling:
- 3 lbs ripe peaches (approximately 6 peaches)
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground ginger
- 3 Tbs all-purpose flour (or coconut flour for gluten-free option)
- 1 Tbs cornstarch
- 2 tsp fresh lemon juice
- 1 egg white, beaten for crust’s egg wash
- 2 Tbs sugar and 1/2 tsp ground cinnamon, for topping crust
- In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter. Using fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture.
- Stir together the ice cold water and vinegar.
- Create a well in the butter and flour mixture and pour in the water and vinegar mixture.
- Use a fork to bring the dough together. Try to moisten all of the flour pieces and bits. On a lightly floured clean work surface, dump out the dough mixture.
- Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
- To make the filling, wash and slice ripened peaches.
- In a medium bowl, combine peach slices and blueberries.
- In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while crusts are prepared.
- Preheat oven to 400°F.
- Place a rack in the center of the oven. Place a baking sheet on the lower rack to catch any pie drippings.
- Remove one of the wrapped pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, before using your fingers to move the emerging circle around the floured surface. **This ensures that the dough isn’t sticking to the work surface.
- When dough is rolled and you can see it start springing back, the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish. Place in the fridge while you roll out the top crust.
- Repeat process to roll out the top crust. Remove the bottom crust and fruit filling from the fridge. Gently pour the peach blueberry filling into the pie dish. Carefully remove the top crust from the work surface and drape over the fruit in the pie dish.
- With a small knife or culinary scissors, trim the crust, leaving about 3/4-inch overhang. With your fingers pinch the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough. Cut five small slits in the top of the crust so the juices and steam can vent. Brush lightly with beaten egg white and sprinkle with cinnamon sugar mixture.
- Place pie in the oven and bake for 15 minutes. Reduce the oven heat to 375°F and bake for 45 to 55 minutes. If crust browns too quickly, cover with a piece of aluminum foil.
- Remove from the oven when crust is browned and golden, and the juices are bubbling. Allow to cool for 2 hours before serving. Place covered in the fridge to store. Pie lasts up to 3 or 4 days.
The Don’t Worry, Eat Happy Lunchbox: 4 Ideas for Back to School
You’ve got a lot of lunches to make. You’re going to want to BOOKMARK these 4 lunchbox ideas as you get the kids off to start the new school year. Good luck!
The perfect treat morning, noon and night for moms, dads and kids alike!
- 2 cups old-fashioned oats (I like Bob’s Red Mill Whole Grain Rolled Oats)
- 1 cup sweetened shredded coconut
- 1 cup blanched almond slivers
- 1/2 cup unsalted pumpkin seeds
- 3 Tbs unsalted butter
- 2/3 cup organic honey
- 1/4 cup light brown sugar, loosely packed
- 1-1/2 tsp Madagascar vanilla extract
- 1/4 tsp Kosher salt
- 1/2 cup dried apricots, diced
- 1/2 cup dried figs, diced
- 1/2 cup dried cherries
- 1/2 cup dried cranberries
- 2 Tbs flax seeds
- 1/2 cup toasted wheat germ
- Preheat oven to 350°F.
- Toss old-fashioned oats, shredded coconut, almonds and pumpkin seeds together in a large bowl. Spread onto a rimmed baking sheet and bake for 10 minutes. Remove from heat. Set aside.
- Over low heat in a small saucepan, whisk butter, honey, light brown sugar, vanilla extract and salt until melted and combined.
- In a medium bowl combine diced apricots, figs, cherries cranberries, flax seeds and wheat germ.
- Pour the honey mixture over the fruit. Reduce oven heat to 300°F.
- Mix with a wooden spoon until all the ingredients are evenly coated. Add toasted granola mixture to the bowl. Mix gently. Spread granola mixture into a parchment lined 8 x 12 x 1-inch baking dish.
- Bake until the mixture turns a nice, even, golden brown, 25-30 minutes.
- Remove granola from the oven and allow to cool completely. Flip pan over. Cut granola into 12-16 bars. Store the cooled granola in an airtight container for 1 week.
Recipe for Turkey Meatballs. Package some homemade hummus for dunking. Don’t forget to freeze the leftovers!
Recipe for Game Day Meatball Sliders. Make a few extra for Dad!
An easy, lip-smacking dessert!
- 8 dark chocolate Hershey kisses, plus extra to melt
- 1 cup mini marshmallows
- Assorted fruit (raspberries, strawberries, kiwis, pears, banana slices, mandarin oranges, pineapple)
- 8 mini bamboo skewers, straws cut in half or cake pop sticks
- If using straws for kid-proof skewers, melt a bit of the extra chocolate in a microwave-proof bowl. Dip the bottom of each Hershey kiss in the melted chocolate then adhere it to the tip of each straw.
The Don’t Worry, Eat Happy Lunchbox: Ultimate Hummus Dip Recipe
Give a kid a chick pea, and he/she will tell you, “no way.” Give a kid some hummus and you’ve got one happy kid. I love that hummus is so popular. I’ve logged many trips to Europe and the Middle-East and have sampled some truly excellent hummus, but I’m happiest with my homemade bowl. As we gear up for back to school season, add this ultimate hummus dip recipe to your lunchbox repertoire.
- 1 cup dried chickpeas (Garbanzo beans), rinsed and soaked overnight in water filled bowl.
- 1/2 cup Sesame tahini paste, found at supermarkets
- 1/4 cup Extra Virgin olive oil,
- 3 Tbs fresh lemon juice
- 2 cloves garlic, grated
- 1/2 tsp ground cumin plus 1/2 tsp ground red pepper flakes
- Kosher salt and fresh ground pepper to taste
- (Optional: Smoked paprika and chopped fresh flat-leaf parsley for garnish.)
- Drain and rinse the Garbanzo beans. Place in a pot with water with 4 cups water. Bring to a boil. Reduce heat to medium. Cover and cook for 1 hour or more until beans are fork tender and soft. Drain, reserving once cup of starchy water and 1/2 cup cooked beans. Let beans and cup of water cool.
- Place cooled beans in a food processor. Process until no chunks remain. Add tahini paste, oil, lemon juice, grated garlic, cumin and red pepper flakes. Pulse. Add salt and pepper and process until smooth. Add reserved cooking water a little bit at a time until desired consistency.
- Transfer to a serving bowl. Add whole cooked beans to center and drizzle olive oil around them.
- (Optional: Sprinkle with smoked paprika and parsley.)
Stays for 3 days in a refrigerated airtight container. 1 cup dried beans yields 2 cups after soaking beans.
Serve with olives, crudités, and warm pita.
The obvious pairing with hummus are crispy pita chips, but here are some other faves:
- Fresh turkey meat with a dollop of hummus rolled into bibb lettuce
- Chicken burger with tomato and hummus over a bed of greens
- Crudite: peppers, celery, carrots, cucumbers, cauliflower, broccoli, radish, tomato…really whatever veggie your child likes
- Grilled chicken, cucumber, tomato and red onion kabobs w/ hummus
- Turkey meatballs, lettuce and tomato in a fresh pita w/ hummus
Classic Recipes Renewed: Iceberg Wedge Salad
Blue cheese and pancetta tastes sooooo good, doesn’t it? I’m not gonna lie and tell you that this salad recipe is healthy and nutrient rich. It is a healthier option if you forego the blue cheese and stick with the dressing I detail below. But I will say that this salad aims to satisfy! It’s crunchy, tangy, crisp…every mouthful has texture. It’s a great summer treat. While I’m all into power-packed greens and kale, kale, kale, you can’t say no to a classic dish. Add your own twist for fun. I sure did.
ULTIMATE ICEBERG WEDGE SALAD WITH CRISPY PANCETTA, RADISHES AND BLUE CHEESE
- 1 head iceberg lettuce, stem trimmed with core intact, cut into quarters 4 oz pancetta, cubed and sautéed until crispy
- 2 scallions, finely chopped
- 8 radishes, rinsed and sliced into discs, allow to soak in iced water for 15 minutes
- 1/4 cup Extra Virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, peeled and grated
- Salt and fresh ground pepper to taste
- (Optional: 1/2 cup mild blue cheese, crumbled. 4 Roma tomatoes, diced).
- Place each wedge of lettuce on individual salad plates.
- Remove chilled radishes from iced water and pat dry.
- Arrange sautéed pancetta, radishes and scallions atop and around each wedge.
- In a small container, combine oil, vinegar, grated garlic and seasonings. Cover and shake vigorously until well combined. Drizzle over each salad. Serve immediately.
- Optional: Add crumbled blue cheese and diced tomatoes atop wedges for added flavor.
Heart Healthy Zucchini Recipes: Black Quinoa Stuffed Zucchini Blossoms
Tomorrow, August 8 markets National Zucchini Day. (You learn something new everyday!) With summer zucchini – squash season in full effect you can feast on sooooo many options from fluffy muffins and soft breads to sautéed medleys and crisp crudités. This recipe from my favorite New York City Mediterranean restaurant Thalassa takes zucchini to a new level of riotous yum by highlighting quinoa, an all-star superfood.
Black quinoa, found in specialty markets, provides similar nutritive benefits as other types of quinoa. It is a source of complete protein, containing all the amino acids required by the body. Apart from this, it contains B vitamins, dietary fiber, vitamin E, iron, phosphorous, magnesium and zinc. Quinoa is also rich in manganese, copper and folate.
Black Quinoa Stuffed Zucchini Blossoms (Part 1)
- Black Quinoa with Vegetable
- 8 cups water
- 1 cups black quinoa, rinsed
- 1/2 cup dice zucchini
- 1/2 cup dice red pepper
- 1/2 cup dice yellow squash
- 1/2 cup sliced scallions
- 1 cup golden raisins
- 1 bunch parsley leaves, chopped
- 1/2 cup extra-virgin olive oil
- 1-1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil.
- Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water,
- shaking the sieve well to remove all moisture. Transfer the quinoa to a large bowl. Sauté
- all the vegetable in a lightly oiled pan till tender about 8 mins. Add cooked vegetable, raisins, parsley, olive oil, salt and pepper to the quinoa toss well.
For more heart-healthy recipes from Thalassa, click here.
Meals on Heels Favorites: National Oyster Day
I never turn down an oyster. Ever. As a foodie, I’m a firm believer that if you can enjoy oysters with someone, you will be connected to that person for life. Call it a foodie’s philosophy. And it’s got nothing to do with the belief that oysters are aphrodisiacs. Well, maybe it’s got a little to do with it. The simple truth is that I love oysters because there is no right or wrong way to eat them, and each bite is packed with protein, iron and other essential vitamins and minerals. Talk about impeccable flavor. It’s a bonus that great conversation usually accompanies eating a few dozen oysters.
Here’s a fun fact about oysters according to the National Oyster Day website –> It’s been reputed that Casanova started his day with a breakfast of 50 oysters. Why? We’ll never know if it was because of their aphrodisiac qualities or just the sheer enjoyment of eating briny bivalve molluscs.
More fun facts –> Oysters are loaded with phosphorus, calcium, iodine, iron, vitamin B and glyco-phosphates.
National Watermelon Day Recipes!
August 3 is National Watermelon Day!
Have you ever met someone who didn’t like watermelon? Probably not, because what’s summer without this abundant, bright, sweet treat. It’s also the most popular fruit on Facebook according to the National Watermelon Promotion Board. Most people don’t realize the myriad of ways you can eat and enjoy this hydrating fruit morning, noon or night. Not only does watermelon boost your ‘health esteem,’ it contains higher amounts of lycopene (a great anti-oxidant) than any other fresh fruit or vegetable! Here are just a few of my favorite watermelon recipes:
1) Spicy Watermelon Gazpacho
2) Watermelon Mint Smoothie
3) Watermelon Cucumber Cooler
4) Summer Sun Dial
5) Gryffindor Watermelon, Mango and Rum Popsicles
And my latest creation:
Grilled Watermelon Shrimp and Feta Skewers
- 2 1/2 lbs Jumbo shrimp, peeled and deveined, tails intact
- 1/4 cup olive oil
- 3 Tbs lemon juice
- 1 garlic clove, peeled and minced
- 1/2 shallot, peeled and minced
- 1/2 tsp salt
- 24 1-inch cubes peeled seedless watermelon
- 12 oz feta cheese, cut into 12 3/4-inch cubes
- Coarse salt and ground pepper to taste
- Extra Virgin olive oil for drizzling
- 12 bamboo wooden skewers
- Chopped fresh oregano for garnish
- Fresh lemon
- Place prepared shrimp in a resealable plastic bag. Whisk in a small bowl the olive oil, lemon juice, minced garlic, shallot and salt. Pour marinade over shrimp. Seal, refrigerate and marinate 2 hours.
- Soak skewers in water for 20-30 minutes to prevent fire.
- Heat grill to high.
- Remove shrimp from bag. Discard marinade. Alternate threading marinated shrimp and seedless watermelon cubes onto skewers. Season and drizzle with a touch of olive oil.
- Grill skewers until marks appear, flipping gently, approximately 1-2 minutes each side.
- Remove skewers from grill. Thread feta cubes onto end of each skewer.
- Garnish with chopped oregano and fresh squeezed lemon juice. Serves 4.
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.
Now, here’s my sous chef:
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.
In just 15 minutes you can have a delicious meal that the entire family helped create. Mangia!
- 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
- 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.
- 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.
- 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.
For more flatbread recipes, click here:
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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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