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.


Since I'm getting married in two months from yesterday (!), we have been trying our very best to eat healthy, low carb, and balanced meals.

I've been enjoying cottage cheese and pomegranate seeds for breakfast (delish) and making the below soup for some dinners, especially on cold, rainy nights.

Since we eat this as our main course, and our only source of protein, I add a lot of egg whites. It's really up to you how much you want in there.


  • Chicken Broth (I prefer Better Than Bouillon)
  • 2 large handfuls of Arugula
  • Handful or Carrots (chopped)
  • 1/2 Teaspoon of Minced Garlic
  • Sriracha Hot Chili Sauce (to taste… depends how spicy you want to go)
  • Egg whites

In a large pot on medium-high heat, make 6 cups of broth. Add your minced garlic and chili sauce.

Let it heat up. Add the arugula and carrots. Mix until it starts boiling.

As the soup boils, shake your carton of egg whites (or stir if extracted directly from eggs into a bowl) and slowly pour into the soup.

Turn the heat to medium and wait for the egg to fully cook.

The great thing is that the eggs cook in the delicious spicy broth, making the usually bland egg whites rather tasty.

How to Plate: Spoon into big bowls and enjoy!


Who can resist these snakeskin stunners from Fendi? Not I! (get them here at Barneys)




Falling into Fall is a little like falling in love. It's love at first sight--the change in temperature, the changing of the leaves…

Or is it love at first taste?

The first signs of Fall have finally arrived in Los Angeles, and there is nothing better than a warm salad to get you cozy as the air cools.

Side Note: I buy pre-cubed Butternut squash. If I wasn't wearing heels, I would maybe do it myself, but the question remains: When am I NOT wearing heels?

  • Arugula
  • Goats cheese
  • Butternut squash (cubed)
  • Salt and Pepper
  • Olive oil and Red Wine Vinegar
  • Raspberry Vinaigrette

Toss the cubed squash with a dash of olive oil and salt and pepper. Bake in the oven for 20-25 minutes at 390. I like it a little burnt, so keep an eye on it.

In a large salad bowl, add crumbled goat cheese to a bed of arugula. Use a hearty amount. The smooth goat cheese will balance out the slightly bitter / peppery arugula.

In a small bowl, mix one part raspberry vinaigrette with one part red wine vinegar and two parts olive oil. Throw a little salt and pepper into the mix. Shake and pour over the salad.

When the baked butternut squash is done, throw it on top of the arugula and toss.


On Top: YSL's Easy Bootie $895.00 (find them here at Barneys.com)


Below: Baker's Grey and Black Elizabeth Bootie $100.00 (find them here at Bakers)