Carol (Missy) Cohen MPH, CHHC

Radish and Beef Burgers – My Excellent Mistake!


A few days ago, I wrote about a mistake I made with an ingredient in a new recipe I was trying. The recipe was Beet and Beef Burgers from Clean Eating. Now, really I’ve been eating a fairly large variety of vegetables for a long time: pretty much since I outgrew the typical kid fare that many kids raised in the U.S. consume. I am even proud to say that my older son, who is a picky eater even at 19, can identify many vegetables that the average school child cannot. I remember watching an episode with Jaime Oliver with my son. Jaime was in a kindergarten classroom, holding up a tomato and the kids were looking stumped when he asked them what it was!

Mint Chip Smoothie Bowl*

1/2 cup rice milk, water or other non-dairy milk

1/2 avocado (tip – leave the pit in the other half to keep it from turning brown longer

1 big handful of spinach, kale or other greens

1/2 teaspoon non-alcohol vanilla

1 drop peppermint essential oil (I recommend using doTerra essential oils)

1 tablespoon cocoa nibs

Put all of the above ingredients in a blender and blend until smooth. Pour into a bowl and top with more cocoa nibs and/or some hemp seeds.

* Modified from  the Mint Chip Smoothie Bowl in Clean Eating Magazine April 2016.

Refrigerator Stir-Fry Surprise!

When I was in college, Wednesdays were my roommate, Dawne’s, turn to cook and she usually took whatever leftover vegetables we had, a can of beans and a pound of ground beef and threw it together. Voila! Hamburger surprise!

This recipe might be a tad more grown-up but no less fun. It comes from my friend, Tracy Harrison, at It’s an awesome recipe and a great way to clean out the refrigerator produce drawer and make use of veggie odd’n’ends.  If you don’t have the vegetables  recommended, substitute a chopped cup of whatever you do have on hand.  Be creative!

This Summer’s Best Gazpacho – So Far

Gazpacho, or chilled vegetable soup as a friend of mine calls it, is a true blessing when we are overwhelmed with the goodness from our gardens or Farmers’ Markets but are too hot to eat.  I am constantly playing with this recipe and tonight I am sharing with you my favorite for this season – so far. So pull out a few tomatoes, a sharp knife and, in minutes, a tasty soup will be ready.

Creamy One Pot Pasta – recipe

I am very excited to be hosting Angi Thompson, Independent Director with the Pampered Chef, on my television show, New Beginnings to Health. Angi will be sharing with us an incredibly tasty recipe that is a win-win-win situation. It is friendly on the financial budget since it costs under $3 per serving to make, friendly to the time budget since it takes less than 30 minutes to make, and is much healthier than going through a drive-in. In addition, if you have food allergies or intolerances, it is very easy to adjust for various situations which we discuss.

You can see the show here:

The recipe is also very easy to adjust for dietary needs: