What is COOKING IN HEELS all about?

COOKING IN HEELS is a comic and practical cookbook blog for the modern Glamazon learning her way around the kitchen.


Well, it's the end of a year, and beginning of a new decade.

I don't know about you, but I am utterly SICK of all the TV shows and magazines talking about the "new year, new you."

I feel like they are just pointing out that we all were not focused or determined enough for our goals in 2009--- weight loss goals, career goals, eating habits, lack of closet shoe organization, undying love of wine, whatever.

And after all this time since
practically Halloween, they have been force-feeding us about my "new year, new me" and holiday self-restraint. Do you know what that makes me want to do?

Eat and drink. Alot.

And believe me, I have.

Instead of these silly articles focusing on how we were lazy and fat in 2009, I'd rather focus on the following positive 2 points:

1. You got through another year.

No matter what crap you endured, what job layoffs happened, what diet rules you broke, what credit cards you may or may not have maxed out, you are still healthy and alive and are reading this entry. Mazel tov!

2. Curvy doesn't have to be a bad word. You still look pretty hot.

So, you have 5 pounds you want to lose. Join the club. Practically every woman I know has things they want to change about themselves, especially when it comes to the thigh region. Get over it.
You need to take a minute and look at yourself in the mirror. Take a good look. Is what you see all that bad? I mean, I look into the mirror, and while I do not see supermodel long legs, I look deeper. Do I look that bad in a LBD? I think not!

Guilt is a dirty word. Don't let it affect you. Advertisements flash on the screen promising us rock hard bodies in the new year. Diet programs promise us that we can look thin and fabulous by March. There is no miracle pill. No gym is going to give you that body if you don't go in there and use the equipment. And January 1st is no deadline.

Besides the guilt-ridden marketing scheme of all these diet programs and gym memberships, you have every day to make that change in your life if you truly want it. It doesn't have to be tomorrow. It doesn't have to be "starting Monday." It can be a week from now, a month from now... or today. If you are true to yourself and follow your heart, only YOU know when the right time is to make a change in your life.

And if you feel like making a small step towards change today, tomorrow, in the new year, or never-- you are pretty great just as you are, here is a guilt free french toast recipe of mine that will sure to get you off on the right foot!

HAPPY AND A HEALTHY NEW YEAR! Wishing you that 2010 will be satisfying in every way!


  • Wheat bread (I prefer 7 grain)
  • Egg whites
  • Cinnamon
  • Powdered sugar OR Truvia
  • Dash of non fat milk
In a shallow bowl, pour egg whites and mix in some cinnamon. Soak you slices of bread until fully soaked though and soggy.

In a pan on medium heat, spray with Olive oil (yes, olive oil!) and get the pan pretty hot.

Cook the soaked bread on each side, getting a nice soft brown to the french toast, about 3 minutes per side.

Plate with some fresh fruit or alone, sprinkle with posdered sugar or sugar substitute, and enjoy!

The 8 Nights of Hannukah - What a COOKING IN HEELS Girl Wants:

Extravagant- Check. But how amazing are these 24K gold skull placeholders? A girl can dream...

The 8 Nights of Hannukah - What a COOKING IN HEELS Girl Wants:

There is no better way to present cheese than on an Arabecato-esque marble cutting board!

The 8 Nights of Hannukah - What a COOKING IN HEELS Girl Wants:

To feel like you just returned from a fabulous trip and are in desperate need for a cocktail...




My fiancé wakes up every morning and makes the following recipe.

And he wakes me up every morning to the very loud sound of our Vitamix blending the following recipe.

This is a great manly morning protein shake… BUT I prefer to serve this in a chic 3 oz. shot glass to serve as a palate cleanser with a fabulous brunch.


3-4 cubes of ice
3/4 - cup of milk, skim or fat free
1 serving of whey powder, vanilla (I think 1 serving is 2 scoops)
1/2 handful of frozen mixed berries
1 banana (or 2 tablespoons of plain, unsweetened yogurt)
1 teaspoon of peanut butter

Throw all items into the blender in the order above. Mix until smooth. Enjoy!


Look familiar? They should. Aldo ($90) came out with festive heels clearly inspired by last season's Miu Miu's ($950) style.




Already totally over the prospect of eating leftover Turkey all month?

The below dish is a nice way to incorporate Fall and Winter into your dinner!

It's quick and easy, full of flavor, and will be wonderful with all of your seasonal side dishes!


  • Chicken (I always prefer tenders)
  • Salt and Pepper
  • Pepitas (roasted and salted)

Preheat the oven to 500.

In a food processor, chop the pumpkin seeds into small crumbs. Lay out the chopped seeds onto a plate. Add salt and pepper to the pepitas and shuffle around with your finger tips.

Take each piece of chicken and press onto the pepita plate, covering the meat completely. No need for egg or anything like that.

Spray a tin foil lined tray with cooking oil. Arrange the chicken in one layer. Bring the heat in the oven down to 400, and toss the chicken in there for about 20 minutes.

How to Plate: Serve over mashed potatoes, spinach, or perhaps on a salad with some cranberry vinaigrette!


How much do these look like they cost? Expensive and chic, right?

I bet you didn't guess $23.00!




Besides the fact that the title rhymes, yes-- this recipe IS no fuss.

Hummus is something I usually buy at the grocery store. No thought crosses my mind that I can make it myself.

Not only is this recipe fresh, but you can completely customize it to your tastes.

All you need is a food processor or Vitamix.


  • 1 1/2 cans of chickpeas AKA Garbanzo beans (rinsed and strained but retain a little liquid)
  • approx 1/3 cup of Olive oil -- or more, to taste. This is a time to step it up and buy the fancy kind.
  • OK-MAK crackers or Pita Chips
  • Minced or roasted Garlic (your call if you want any at all)
  • Salt and Pepper to taste

OK. This is easy. Throw your bit of liquid from the beans and all of the 1 and a half cans into the blender. Add garlic if you would like.

Once you get the beans in the processor, add olive oil to thicken and smooth. Salt and pepper to taste.

Plate with some pita or crackers in a stainless steel dish (as pictured)


GEO is the WAY-TO-GO for that upcoming Holiday party! Check these Nine West beauties out!


One is Prada and costs $695.00. The other is Baker's version for $80.00.

Can you guess which is which?

Which do YOU prefer?


ZIP ME UP in these Elizabeth and James heels!


Patent and Velvet -- Louboutin ALWAYS makes the Perfect Pairing!


It's that time of year to roll up your sleeves and stand in front of the oven all day.

Thanksgiving is truly a holiday made for FLATS… or so you think!

The following Concept Meal will keep you looking fabulous and far from looking like a turkey.

THE SHOES: Get into the spirit with these unnnnreal plaid mary janes from Harajuku Lovers http://www.zappos.com/harajuku-lovers-airlie-black-combo?zlfid=111

THE FOOD: If you want to cut to the chase, buy some turkey cutlets instead of a whole bird and prepare it like I did in this Chicken Dish but add some fresh Thyme and Rosemary to the meat, with a splash of Orange juice!


Start with a Fall Salad http://cookinginheelstv.blogspot.com/2009/10/fall-into-love-fall-salad.html

Side dishes can include http://cookinginheelstv.blogspot.com/2009/04/roasted-tomatoes.html

and Broc N Cheese http://cookinginheelstv.blogspot.com/2009/10/cure-for-secret-stash-aka-getting-your.html

or Some Veggies http://cookinginheelstv.blogspot.com/2009/02/overcome-your-fear-of-being-roasted.html

THE TABLE: There is nothing better than using your fine china and linens for a Thanksgiving feast! Do it up-- every day should be a celebration!

THE MUSIC: Morisette http://popup.lala.com/popup/360569458055910690

Thank You For Being a Friend http://popup.lala.com/popup/360569449464771480

Led Zep http://www.youtube.com/watch?v=q7gMePDTOPM

ABBA http://www.youtube.com/watch?v=WauFkb4jmCI

Old Blue Eyes http://popup.lala.com/popup/360569458057772466

ZZ Top http://popup.lala.com/popup/360569449467836963

Duran Duran http://popup.lala.com/popup/576742270488899571


I want these to be MY Blue Suede Shoes! And for just $80!


Marc Jacobs has really EXAGGERATED the "Winter" boot! What do you think of these?




Ahhh. What a wonderful time of the year.

Holiday decor is going up. The smell of peppermint and mocha fills the air. Your seasonal favorites fill the grocery shelves. Black Friday. I can't forget Black Friday!

And turkey. LOTS of turkey.

The following sandwich is so delicious and will put you in the "giving" mood any time of the year!

Also, you can use your leftovers on Friday to make this delicious dish!


- 2 slices of wheat toast
- 1/4 pound of low sodium turkey breast (I prefer Boars Head, thinly sliced)
- 1 teaspoon of cream cheese
- 1 teaspoon of cranberry jam
- 5-10 leaves of spinach

Toast your bread.

On one side, shmear the cream cheese. On the other, the cranberry jam.

Fill with turkey and spinach and cut in half.

This is truly something to savor.


You know I can't resist my animal instincts…




NOTE: Please, if you have any food allergy towards carrots or honey, do not make this face mask! I'm no doctor, so if you are unsure, please consult with your physician before trying.

Carrots have Beta carotene and vitamin A that helps maintain skin's elasticity, protect from the UV rays sun damage, and keep the skin firm. Use this mask recipe for all these benefits!


  • 2-3 large carrots or approximately 6 baby carrots
  • 4 1/2 tablespoons honey

You can either cook the carrot in boiling water then mash the carrots down OR shred them raw in a food processor or by hand, then mix with the honey.

Apply to your face for 15 minutes, then gently wash with warm water. Pat dry!


Go GLAM for the Holidays with these Cavalli stunners!




Healthy Steak-frites in a red wine reduction.

Extra lean beef, a butter-free reduction, and only 60 calories of frites!

Who knew?

Extra lean cuts of beef include: Eye of round roast, Top round steak, Mock tender steak, Bottom round roast, and Top sirloin steak.

I used a top Sirlion filet in this dish.

Also, as a side note, if you purchase grass-fed beef, it is lower in saturated fat and cholesterol and higher in heart-healthy omega-3 fatty acids.

And also in this dish, BRAND SPANKING NEW Baked Kettle Chips in Salt and Pepper. 120 calories per serving. And guess what? My recipe only calls for HALF a serving!

Seriously, you don't feel like you are missing a thing.


  • 2-3 Filet Mignons
  • Salt and Pepper
  • 1/4 cup of Red wine per person for reduction
  • Olive oil
  • Baked Kettle Chips in Salt and Pepper flavor (these are Kosher, by the way)

Alright, first things first--

You never want to use a wine in cooking that you wouldn't want to drink at your table. So, bite the bullet and get a nice bottle to have with your meal, and reserve for the reduction.

Salt and pepper the filets to create a crust. Olive oil your pan on a medium heat, getting the temperature up before you add your meat. You can tell that the temperature is up when your olive oil gets thin. Once the meat is on the grill, turn to medium heat.

Get a nice brown crust on your steaks ( approx 3 minutes per side) before moving them to the oven (pre-heated at 400). I prefer a medium-well cook (4 minutes), but if you want more rare, you may not need the oven at all.

You will be slicing your meat, so if you cheat and cut into it to check on how much it has cooked, it's really no big deal. You can even slice the meat before you toss it in the oven! If you are using the oven to keep cooking the meat, line an oven tray with tin foil and spray lightly with olive oil. If you do choose to slice pre-oven, keep a watchful eye on your steaks.

Back in the pan, there should be bits of meat, some yummy juices, and remnants of salt and pepper -- these are all fabulous and will make your reduction that much better.

Bring the heat back up in your pan once you add the wine. Bring it to a boil, then simmer about 4 minutes on medium heat.

Now, it's plating time! Enjoy and don't forget to enjoy the wine, both in the reduction and on your table!

How to plate: On a gorgeous crisp white plate, lay your slices of beef on one side of the plate, and the chips on the other. Pour the red wine reduction over the steak. OR Stack your steak over a small mountain of the chips and then pour the reduction over both.