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.


Look, some days, I am just L-A-Z-Y.

Not just a little "couch potato" lazy.

I don't feel like writing. I don't feel like blogging.

And DARE I say, I don't feel like looking at shoes.


Yes, admitting it IS the hardest part.

But these are the days that ignite inspiration.

No, not the inspiration of a sloth.

The inspiration to make my fiance a hearty, healthy dinner that looks like I spent hours in the kitchen-- when, in reality, I was just being lazy.

The following recipe comes from one of those days. We all have them, and this is the lunch or dinner to make. It's delicious.


  • 4-6 cups of Chicken broth - I am IN LOVE with "Better Than Bouillon" Vegetarian Chicken Broth
  • Minced garlic (a tablespoon, more or less)
  • Salt and Pepper (a dash)
  • 1 cup Whole Wheat noodles (I like the twisty kind)
  • 2 Eggs (scrambled)
  • Handful of Arugula

Boil broth in a pot. Toss in a bit of garlic and pepper. Add pasta and cook through. They usually take 5-12 minutes.

Lower the heat.

In a separate bowl, crack eggs and beat them. Toss a little salt and pepper into the mix.

Then, slowly pour the egg mix into the pot and stir in with fork.

Add the washed arugula and let it wilt down, for a minute or two.

How to Plate: Spoon into a large soup bowl. Who needs style when you’re lazy?

1 comment:

  1. This is a great recipe! Simple and warms the tummy.