Mindy Kobrin’s food philosophy at Meals on Heels is Don’t Worry, Eat Happy. That’s something we can definitely stick to. Mindy’s goal is to give children, moms and dads all the information and inspiration they need to shop for nutritious, seasonal foods and to turn them into delicious, family-friendly experiences.
Mindy has some pretty solid experience under her Prada belt, she was the Development Director of Fundraising for the Princess Grace Foundation and HSH Prince Albert of Monaco II and The Princely Family. She helped Daniel Boulud to execute the Jazz Aspen Festival and South Beach Food & Wine Festival while at Feast & Fetes.
Her love of food and entertaining started as a child with her Walt Disney’s Mickey Mouse Cookbook and her mom’s heels. After college, Mindy’s passion for fashion took her to Saks Fifth Avenue to work as a merchandise analyst. She got to host parties for the likes of James Ferragamo. Mindy beliesve that no matter what culture or country, food and entertaining are instrumental diplomats that bring people together.
We asked Mindy to share a recipe that would be perfect for fall. She told us that “on a gorgeous Fall day, I love to head to the farmer’s market — for me in Manhattan it’s New York’s Union Square Farmer’s Market or Chelsea Market — to pick the freshest produce available for food and entertaining displays..Autumn is one of my favorite foodie seasons in New York City. With golden hues dotting the farmer’s markets, colorful root vegetables aplenty and pumpkins galore to choose from, I can’t resist the temptation to play and create deliciousness inside the kitchen.”
Mindy’s pumpkin banana muffins are scrumptious for breakfast, snacks or dessert. They are also super quick and easy to make plus you’re getting vitamin C, beta-carotene, fiber and potassium in every bite.
PUMPKIN BANANA MUFFINS
Prepared in 10 minutes or less plus 35 minutes to bake.
1 cup almond butter
1 cup shredded, dried, unsweetened coconut
2 medium overripe bananas
2 eggs, room temperature, gently whisked in a small bowl
1 tsp baking powder
1 tsp pumpkin pie spice
1 tsp baking soda
¼ cup pureed unsweetened pumpkin from a can
3 Tbs unsweetened cocoa powder
1 Tbs honey
1½ cups walnuts, coarsely chopped
Preheat oven to 350°F.
Spray muffin tin with non-stick spray, set aside.
In a small bowl, mash ripe bananas with a fork, set aside.
In a large mixing bowl, combine almond butter, shredded coconut, mashed bananas, eggs, baking powder, pumpkin pie spice and baking soda.
Pour the batter into a greased muffin pan.
In a separate bowl, stir together the pureed pumpkin, cocoa powder, honey and chopped walnuts.
Pour this mixture down the center of the batter and use a knife or toothpick to slightly swirl it into the batter (using a small spatula or butter knife, go left, right in zig-zag motions).
Bake for approximately 35-40 minutes, until the center is no longer wet and toothpick inserted comes out clean and dry.
Allow the pumpkin muffins to cool before removing from the pan.