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Super Bowl Recipes for the Entire Family
Three Bean and Chorizo Super Bowl Soup www.mealsonheelsbymindy.com

3 Bean Chorizo Super Bowl Soup

Ready to kick-off Super Bowl Sunday?  No stress or OT called for as we’ve got you covered!  These simple yet hearty recipes, like our 10-minute dips: Game Time Guacamole or Blue Cheese for Chicken Wings; to our Sweet & Sour Meatballs; to our irresistible Three Bean and Chorizo Soup, will both satisfy and delight without penalty.

For more family-friendly game day yum and Don’t Worry Eat Happy tips, huddle up over our  Super Bowl Party Playbook.








Three Bean and Chorizo Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4-6 servings


  • 4 Tbs unsalted butter
  • 1 cup yellow onion, finely chopped
  • 1 cup shallots, finely chopped
  • 2 carrots, peeled and finely chopped
  • 3 garlic cloves, peeled and minced
  • ¼ lbs Chorizo, chopped into thin disks
  • ¼ cup flat-leaf parsley, chopped
  • 1 tsp dried thyme
  • 1 bay leaf
  • 4 cups chicken stock
  • 3 cans of beans, I prefer Adzuki, kidney and white beans
  • 2 Tbs olive oil
  • Salt and fresh pepper to taste
  • Sliced avocado for garnish


  1. Melt the butter in a stew pot over medium heat.
  2. Add onions, shallots, carrots and garlic and cook, covered, over low heat for approximately 15-20 minutes or until vegetables are tender and lightly colored. Drain cans of beans over a colander and rinse with cool water. Set aside.
  3. Add chorizo. Cook for 2-3 minutes and stir mixture with a wooden spoon. Add parsley, thyme, bay leaf and chicken stock. Stir.
  4. Add drained beans and olive oil. Stir. Bring soup to a boil, reduce heat and simmer, partially covered for 20 minutes.
  5. Remove bay leaf. Serve hot. Serves 4.
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Eat the Rainbow www.mealsonheelsbymindy.com It’s THAT time of year!  You guessed it, no time like the present to grab your new year’s resolutions and put your best foot forward! If this is what stocked your shelves and refrigerator last year: instant Mac-n-Cheese, potato chips, sugary cereals, boxed processed snacks, then the time is ripe to apply our Don’t Worry, Eat Happy Pantry Make-Over.  We call this the Don’t Worry, Eat Happy philosophy for a reason.  We want preparing and eating meals as a family: a stress-free experience; made of a grocery list comprised of affordable and seasonal ingredients; easy to follow tutorial on how to shop smart, eat mindfully, cook with joy and celebrate food both in schools’ classrooms and at home; to be aware of both the environment and your families’ overall health through delicious recipes. Check out our Winter Fruit Salad Compote to kick off 2015 with color and zest.

Here are our helpful tips to get you started.

  • As a family, create a colorful seasonal produce chart to hang in the pantry or on the fridge. It’s a great reminder of what’s super delicious at any given time of the year;
  • Less boxes more bulk. 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 walnut-ginger granola, turkey jerky, dried cranberries, chocolate chips and quinoa;
  • Keep reusable produce bags or stainless steel containers within your pantry for easy grab and go options for the kids. To make sure you’re not going overboard with the nuts and cranberries, keep some measuring spoons to rest assured you’re staying within a healthy calorie limit;
  • Keep bulk products in glass containers or use a clear plastic shoe organizer so that everyone can see what’s available to nosh on. Remember, we most often eat with our eyes;
  • Make sure your pantry has plenty of color. With the seasonal produce chart, you’ll know when it’s best to buy apples, Brussels sprouts, blueberries and peas;
  • Consider growing your own salad bowl. While this little bowl might sit outside of your pantry near a bright sunny window, growing your own leafy greens is both delicious and fun. You’ll always have a veggie in the house, and it’s so much cheaper than the salad in a bag you buy at your neighborhood grocer;
  • If you’ve got the green thumb, take it a step further; find the right container to plant your own herbs like rosemary, chives, flat leaf parsley and cilantro. Besides being able to season your food, herbs also offer a variety of health benefits;
  • Reconsider the oils you use to cook. Swap out vegetable oil and shortening and consider healthier options like safflower, coconut, and extra virgin olive oil;
  • Know what canned and boxed foods are ok. Canned beans, whole wheat pasta, tuna fish – are all perfect pantry staples for easy lunch and dinner options;
  • Thaw and eat in more ways than one. Frozen berries and edamame are true lifesavers in more ways than one. Grab a bunch of berries for a quick breakfast smoothie or thaw some edamame for a healthy afternoon snack.

Eat the Rainbow
Pantry Make-Over Series

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Ultimate NYE Entree www.mealsonheelsbymindy,.com

Ultimate NYE Comfort Food  Entree

This dish looks so impressive but requires little effort. So go that extra mile and dress to impress, pop the cork and enjoy one of our all-time favorite New Year’s Eve entrees, Braised Beef with Apples, Red Chili Pepper and Dried Cherries.  Save room to top off the evening with our Bodacious Brownies.  After all, resolutions don’t officially start until January 1st.


Prep Time: 15 minutes

Cook Time: 2 hours

Yield: 4-6 servings


  • 2 lbs of ground beef or brisket-lean cut leaving fat on
  • 1 cup frozen peas
  • 3 Tbs Extra Virgin olive oil
  • 1 large onion, peeled and coarsely chopped
  • ¼ tsp red pepper flakes
  • 1 chili pepper, minced
  • 2 tsp nutmeg
  • ½ tsp ginger
  • ½ cup dried cherries
  • 2 green apples, peeled-cored and diced into ½-inch cubes
  • 1 tsp fresh rosemary, chopped
  • ½ cup cider vinegar
  • 2½ cups apple juice
  • 2 lemons, juiced
  • Salt and fresh pepper to taste


  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. Add chopped onion, red pepper flakes and minced chili pepper. Cook for 5 minutes.
  5. Add diced apples, dried cherries, peas, chopped rosemary, lemon juice and cider vinegar.
  6. Bring to a boil. Return beef to this pot and add apple juice plus 1 cup of warm water.
  7. Bring to a gentle simmer.
  8. Cover pot and place into oven to braise for 2 hours.
  9. Goes very well served over buttered egg noodles ganished with chopped chives or flat-leaf parsley. Serves 4-6.
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Santa and Rudolph-worthy Cookies www.mealsonheelsbymindy.com

Santa and Rudolph-Worthy Cookies

Santa and Rudolph with his nose so bright won’t be able to resist these Deep-Dish Chocolate Chip, Caramel and Hazelnut Cookies!  They’ll even put you at the top of St. Nick’s “Nice List.”  So, hurry to the kitchen and whip up these cookies for the happiest Don’t Worry, Eat Happy: Ho-Ho-Ho holiday.


Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 36 cookies


  • 2 sticks unsalted butter, softened at room temperature
  • 2 large eggs, room temperature
  • 1 cup light brown sugar
  • ½ cup sugar
  • 2 tsp vanilla extract
  • 2 cups unbleached all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1¼ lbs dark or semi-sweet chocolate chunks
  • 10 Kraft caramel squares, unwrapped and cut into small pieces
  • Add 1½ cups chopped hazelnuts
  • **Option: Add ⅓ cup unsweetened cocoa option for chocolate-chocolate chunk cookies


  1. Preheat oven to 350°F. Grease muffin tins and set aside.
  2. Cream the butter and two sugars in a large mixing bowl on high speed until light and fluffy. Add the vanilla extract and the eggs, one at a time, and mix well.
  3. Sift together flour, salt and baking soda over a medium bowl. Slowly incorporate the dry mixture to the butter with the mixer on low speed. Mix until just combined.
  4. Make sure to scrape down the sides of the bowl with a spatula. Fold in caramel pieces, nuts and chocolate chunks into the batter.
  5. Scoop cookie batter with an ice cream scooper into prepared muffin tins. Bake for 15 minutes. Remove muffin tins from the oven and allow to cool for 10 minutes. Transfer muffin tins to a wire rack and cool cookies completely. Makes 36 cookies.
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Kale, Pancetta and Mushroom Strata www.mealsonheelsbymindy.com

Kale, Pancetta, Mushroom Strata

Gifts wrapped, menorah and Christmas tree festively adorned and stockings hung.  Phew!  Now, sit back, relax and enjoy good eats- you deserve it.  One of our family favorites, a stress-free make-ahead strata, is perfect for entertaining and feeding lots of hungry holiday elves!  If you’re a sweet potato fan, check out our Southern Hash.  Veggies you prefer this holiday season?  No problem, our Vegetarian Frittata has you and your waistline covered.  Don’t Worry, Eat Happy:  Holidays!


Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 8 servings.


  • 1 Tbs Extra Virgin olive oil
  • 1 Tbs unsalted butter
  • 4 oz thinly sliced pancetta, coarsely chopped
  • 1 shallot, peeled and minced
  • 10 ounces fresh kale leaves, rinsed, dried and chopped
  • 2 cups cremini mushrooms, stems removed, sliced
  • 2 garlic cloves, peeled and minced
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp freshly grated nutmeg
  • 8 cups cubed rustic country bread, from a 1-pound loaf (I like Ciabatta)
  • 1/2 cup grated Parmigianno-Reggiano
  • 3 cups whole milk
  • 10 large eggs
  • Fresh thyme leaves, 3 stalks


  1. Butter 3-quart baking dish. Set aside.
  2. Heat the oil and butter in a large skillet over medium-high heat.
  3. Add pancetta. Saute until crisp and golden, about 3-5 minutes.
  4. Transfer crispy pancetta with a slotted spoon to a large bowl. Set aside.
  5. Add minced shallot to the skillet with remaining drippings from pancetta. Saute until translucent, about 4 minutes.
  6. Add chopped kale, mushrooms and garlic. Saute over medium-low heat until garlic is tender, approximately 1-2 minutes.
  7. Sprinkle salt, pepper, nutmeg and fresh thyme over kale mixture. Toss pancetta into skillet and gently stir until all ingredients are incorporated.
  8. Place half of the bread cubes in prepared baking dish.
  9. Sprinkle half the grated cheese over the bread, then top with half of the kale-pancetta-mushroom mixture. Repeat layering.
  10. Whisk the milk and eggs in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours or overnight..
  11. Preheat the oven to 350°F.
  12. Bake strata uncovered until golden brown, puffed-up and cooked through, 40 minutes. Let stand 5 minutes before serving. Serves 8.
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Best-Ever Iced Crispy Oatmeal Raisin Cookies
Crispy Iced Oatmeal Raisin Cookies

        Iced Crispy Oatmeal Raisin Cookies          www.mealsonheelsbymindy.com

It’s the most wonderful time of the year:  Holiday Cookies!

These quite sociable treats conjure up some of the sweetest childhood memories.  As we count down the final weeks of 2014, let’s savor each flavor of our favorite holiday cookie recipes.

These crispy Oatmeal Raisin Cookies with Maple Syrup Icing kick off our homemade cookie exchange extravaganza.

Be sure to set a few aside for Hanukkah Harriet and Ole’ Saint Nick!



Best-Ever Iced Crispy Oatmeal Raisin Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 dozen small cookies


  • 3/4 lbs (3 sticks) unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1 1/8 cup granulated sugar
  • 1 large egg
  • 1 1/2 tsp Madagascar vanilla extract
  • 3 cups rolled oats (I prefer Bob's Red Mill)
  • 1 1/2 cups all-purpose flour, sifted
  • 1/4 tsp kosher salt
  • 2 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 cups Jumbo golden raisins, steeped in apple cinnamon tea, drained
  • 3 Tbs maple syrup
  • 1 1/2 cups Confectioners' sugar


  1. Preheat the oven to 350 F.
  2. In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and Madagascar vanilla. Mix well until incorporated.
  3. In a bowl, stir together the oats, flour, salt, baking soda and baking powder. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add plumped and flavored raisins. Gently mix until combined.
  4. Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks.
  5. Whisk in a small bowl the Confectioners' sugar and syrup. Drizzle over cookies. Allow to settle.
  6. Store in an airtight container for up to 5 days..
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SuperFood Salad

           Superfood Salad                     www.mealsosnheelsbymindy.com

This bright SuperFood salad is guaranteed to make you feel better during a season devoted to sniffles and colds. The warm colors of pomegranate and orange add zip and a boost of vitamin C for a perfect cold-weather salad.  Hungry?  Check out more of our fantastic warm winter salads.



Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 6


  • • 2/3 cup hazelnuts, blanched
  • • 1 tablespoon plus 1 teaspoon hazelnut oil
  • • Coarse salt and freshly ground pepper to taste
  • • 1 Tbs finely chopped shallots, plus 2 small shallots, thinly sliced
  • • 3 Tbs fresh pomegranate juice, plus 1/3 cup pomegranate seeds
  • • 1 Tbs sherry vinegar
  • • 2 tsp rice vinegar
  • • 3 Tbs Extra Virgin olive oil
  • • 2 small Fuyu persimmons, thinly sliced
  • • 1/2 lemon, for juicing
  • • 1/2 lbs arugula
  • • 1 navel orange, peeled (white pithy skin removed) and cut into rounds
  • • 1 blood orange, (white pithy skin removed) peeled and cut into rinds
  • • Shaved Parmigianno-Reggiano for garnish


  1. Preheat oven to 375°F.
  2. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt.
  3. In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.
  4. In a large bowl, toss persimmons, sliced shallots, orange rounds and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon.
  5. Gently toss with arugula. Arrange salad on a serving platter, and garnish with hazelnuts and shaved Parmigianno-Reggiano. Serve immediately. Serves 6.
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Ultimate Cranberry Pinot Noir Sauce
Ultimate Cranberry Sauce www.mealsonheelsbymindy.com

Ultimate Cranberry Pinot Noir Sauce

Hands down this is my favorite holiday of the year!   No doubt about it, turkey and ham time are here.  The real secret to a festive family meal’s success is to prepare it as much in advance as possible.  With easy DIY recipes like this Ultimate Cranberry Pinot Noir sauce, you’ll have time to kick up your heels, sip some Pinot and relax before the epicurean mayhem begins.  The best part, this recipe can be made 2 days ahead!  Just remember to take it out of the refrigerator an hour or two before serving dinner.

Don’t Worry, Eat Happy: Thanksgiving!





Ultimate Cranberry Pinot Noir Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 2½ cups


  • 1 Tbs vegetable oil
  • 2 cups fresh or frozen cranberries (about 8 ounces)
  • 1 Tbs minced fresh ginger
  • 2 cups Pinot Noir or other dry red wine
  • 1 cup sugar
  • 3 Tbs chopped crystallized ginger
  • ½ tsp curry powder
  • ½ tsp crushed red pepper flakes


  1. In a large saucepan over medium-high heat, heat oil. Add cranberries and fresh ginger. Stir until combined and berries just begin to burst, approximately 3-5 minutes.
  2. Add Pinot Noir, sugar, curry powder and red pepper flakes. Simmer for 15 minutes or so until mixture is reduced to 2½ cups. Pour into a bowl and serve at room temperature.
  3. Can be made 1 day ahead and stored in an airtight container in the refrigerator.
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Caramel Apple Pie www.mealsonheelsbymindy.com

Apples and family time are classic picks for a traditional Thanksgiving feast.  To freshen things up around the table, we love to add a twist or two to our highlighted orchard ingredient with affordable ease and comfort.  Sometimes, it’s just fun to start with dessert…especially during the festive Fall holidays so you’re going to want to bookmark this ASAP.

Our Caramel Apple Pie will have your taste buds doing back flips and guests filled with love, gratitude and smiles.




Prep Time: 20 minutes

Cook Time: 1 hour

Serving Size: 8-10


  • For the Pie Crust:
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup plus 1 Tbs butter flavored shortening, chilled
  • ⅓ cup ice water
  • 1 Tbs white wine vinegar
  • 1 egg, room temperature, beaten
  • For the Filling:
  • 6 cups Granny Smith apples
  • ½ cup packed light brown sugar
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 Tbs fresh squeezed lemon juice
  • 1 tsp vanilla
  • 4 Tbs heavy whipping cream
  • 4 Tbs butter
  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • 3 Tbs sugar
  • 1 Tbs butter
  • 2 Heath toffee bars or 3 oz chocolate covered peanut or pecan brittle, crushed
  • 1 cup Kraft caramels, unwrapped, cut into pieces


  1. For the Pie Crust:
  2. Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
  3. For the Filling:
  4. Preheat oven to 450°F.
  5. Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream.
  6. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
  7. For the Streusel Topping:
  8. Combine the flour and sugar. Mix in butter with fork until coarse crumbs.
  9. Stir in the crushed toffee bars and caramel pieces. Sprinkle over pie. Add top crust.
  10. Seal, flute edge and vent top.
  11. Brush with beaten egg white and sprinkle with granulated sugar.
  12. Bake for 15 minutes. Reduce heat to 350°F and bake an additional 45 minutes. Remove from oven and allow to cool on a wire rack. Serves 8-10. (Can be made 1 day ahead.)
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Don’t Worry, Eat Happy: Potato Leek Soup
Potato Leek Soup  mealsonheelsbymindy.com

Potato Leek Soup

Chilly November winds have you dreaming of hot soup and a crackling fire?  Warm up from the inside out with one of our favorite Fall soup recipes.  We love this Potato Leek soup so much, we’d bathe in it!

Potato Leek Soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 8


  • 1 Bouquet garni (one bay leaf, 2 sprigs flat-leaf parsley, 10 whole black peppercorns)
  • 2 Tbs unsalted butter
  • 1 Tbs extra-virgin olive oil
  • 3 leeks, rinsed well white and green parts only, cut into ½ inch sticks
  • 2 shallots, minced
  • 2 garlic cloves, peeled and minced
  • 1 lbs potatoes, peeled and cut into ½ inch cubes
  • 1 quart low-sodium chicken stock
  • ½ cup whole milk
  • ¼ cup heavy cream
  • Salt and fresh white pepper to taste
  • ¼ cup fresh chervil leaves or snipped chives, for garnish


  1. Construct bouquet garni inside cheesecloth. Close and tie with kitchen twine. Set aside.
  2. In a large Dutch oven on medium heat, melt the butter and warm olive oil. Add leeks, minced shallots and garlic; cook until very soft approximately 10 minutes occasionally stirring.
  3. Do not brown. Add cubed potatoes, chicken stock and bouquet garni. Bring to a boil before reducing heat to gentle simmer. Cook until potatoes are fork (very) tender, approximately 40 minutes.
  4. Discard bouquet garni. Working in batches, pass soup mixture through a food mill with a medium disk or purée in a blender leaving some texture. Warm soup over medium-low heat.
  5. Slowly stir in whole milk and cream then season with salt and fresh white pepper. Once milk is added, do not boil soup.
  6. Spoon into small bowls and garnish with chervil leaves of chopped chives. Serves 4.
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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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