2017 Archives

Health & Bohemian Fashion

Recipe for Success
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IMG_0953.jpgRecipe for Success hosts Haute Hippie at Neiman Marcus for VIP dinner party Annual "Dress for Dinner" bash celebrates healthy eating and bohemian fashion during two-part bash Reported by Amber Elliott for The Houston Chronicle on March 3, 2017

"When I heard about Recipe for Success, it really touched my heart," [chair Tammie] Johnson said in between courses. "Young children need to understand that their brain, heart, and body all function best with good food."

The whole story from Amber: "Recipe for Success founder Gracie Cavnar is usually all about the food. On Thursday evening, however, she invited mother/daughter duo Tammie Johnson and Brittany Randolph to chair an evening in celebration of another popular f-word: fashion.

Neiman Marcus hosted the party-in-two parts located on the Galleria department store's third floor. There, a stylish crowd gathered for Haute Hippie's bohemian-chic runway show; Neal Hamil models sashayed down the catwalk in gunmetal-accented, vintage-inspired pieces - a timely presentation for last minute Houston Livestock and Rodeo-wardrobe shopping.
Afterward, select VIPs slinked away for an intimate dinner at in-house eatery, Mariposa. Most got the "intimate" memo, anyway. One particularly raucous table brought Steak48-level energy to the private soiree, though Cavnar handled their revelry in stride.

"We manage to teach kids that healthy foods can be delicious, easy, and fun," she said above the noise, concisely explaining her organization's MO. "Now I invite you all to pull out your phones and search for an app called 'VegOut.' Vegetables are the new black."

The digital tracker helps "VegOut! 30 Ways in 30 Day Challenge" participants try 30 different vegetables in 30 days during the month of March. In keeping with the theme, Union Kitchen's chef Henry Hopkes served minestrone soup, zucchini and mushroom stuffed lasagna, and a berry tart to dinner-goers.

"When I heard about Recipe for Success, it really touched my heart," Johnson said in between courses. "Young children need to understand that their brain, heart, and body all function best with good food."
Good food will be the focal point of the organization's signature spring fundraiser, Delicious Alchemy, a 10-plate dinner event held at Becca Cason Thrash's legendary party pad next month. Only 10 seats (out of 100) remain.
Haute Hippie's newly appointed creative director, Cady Vaccaro, won't be at the April bash, though she made sure to get her fill of local flavor during this - her first - trip to the Bayou City. A knowledgeable server at Pax Americana gamely wrote recommendations on a napkin the night prior. His top suggestions? The Pastry War, Bad News Bar, and Anvil all came highly endorsed.

Thursday's attendees walked away with buzz-worthy swag. In addition to Aerin rose oil and body cream, guest Theresa Roemer placed copies of her new book, "Naked in 30 Days: A One-Month Guide to Getting Your Body, Mind, and Spirit in Shape," inside each bag.

After a month of healthy eating, one would hope to be in peak physical shape, right?"

READ IN THE CHRON

Summertime Fun for Kids

Volunteer Coordinator
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S2P_SummerCamp knife skills.jpgThere's no place like RecipeHouse for the summertime!

Imagine this scene at home - kids in the kitchen preparing a deliciously healthy snack for the family to enjoy. Making it a reality is easy if you register for one of our fun-filled Summer Camps at RecipeHouse or Hope Farms. Campers spend the week learning about cooking and gardening.

Choose from the original Eat This! Camp combination of cooking and gardening and product development; Eat it! Food Adventures with Marco Polo discovering cuisines from Italy, Greece, Turkey, India and China; Super Foods bringing super food heros life; Farm Camp exploring urban farming, art, worms, and more; or Sow What? Girl Scout Camp celebrating food, the planet, and sisterhood.

Enrollment is open to all children ages 8-12. Find camp dates and program details on our EatThis! Summer Camp site page and check out additional details in our Summer Camp Flyer below.

Summer Camp Flyer 2017.pdf

FEB Volunteer of the Month

Volunteer Coordinator
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MikeAdencopy.jpgOur Volunteer of the month for February is Mike Aden. Born in Florida and raised in the Houston-Baytown area, Mike has worked for Keeping Houston Beautiful for 12 years. His grandparents introduced him to gardening at their plant nursery in Florida and he continues to enjoy the outdoors, especially when camping. While he normally cooks for himself only when camping, "I enjoy a good salad, fresh garlic, and onion." Through frequent conversations with Justin, our Chief Agricultural Officer, Mike learned more about the ongoing efforts of Recipe for Success and appreciates how Hope Farms will provide fresh produce for families to enjoy. "It's a really good thing, what you're doing!" Recently, Mike devoted several hours of his time at Hope Farms. Stopping by the farm to drop off items in preparation for an upcoming work day, Mike noticed Farm Manager, Amy, putting up a post for a greenhouse. Alone in her project, Mike decided to help. "He generously shared a full day of work on his weekend", says Amy of his contributions. "His experience and good sense of humor helped ensure that this big project started off on the right foot. We're so grateful to have him as a resource and a friend to the farm." Thank you, Mike!

Linda Orrick is January Volunteer of the Month

Volunteer Coordinator
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Linda.jpgSince coming on board as an office angel, Linda has devoted several hours of her time on a weekly basis, assisting with tasks to keep us organized and mission-focused.  She tripped across Recipe for Success Foundation during a web search and felt connected to our mission to combat childhood obesity.  With twelve grandchildren, this connection is personal for Linda and she hopes they all develop and maintain a healthy relationship with food.  Most attractive to Linda is our offering of office work opportunities because she wishes to serve and share her talents where needed.  

No matter the task given, Linda completes it with precision and positivity.  Even monotonous jobs such as scanning a bank box full of documents, Linda accepts with a smile, understanding completion of such tasks helps us operate more efficiently.

Outside of her service to Recipe for Success, Linda also volunteers with The Lighthouse of Houston, providing transportation for blind adults to and from medical appointments.  A favorite pastime is reading motivational and inspirational books; she is currently reading The Book of Joy: Lasting Happiness in a Changing World by Dalai Lama, Desmond Tutu, and Douglas Carlton Abrams.  Linda also spends time traveling to visit her grandchildren divided amongst four states - Oregon, Michigan, Oklahoma, and Texas - and visiting her husband who resides in Trinidad for business.

Linda recently opened her home to her niece who relocated from Iowa to Houston to pursue her degree. Linda's healthy lifestyle of preparing delicious food at home and maintaining regular gym visits has influenced her niece to create healthy habits of her own.  Since living with Linda, her niece has celebrated a steady weight loss and now incorporates healthy foods into her diet.  This inspirational story is an example of what drives the team of employees and volunteers at Recipe for Success to help make the world a place where healthy eating is the norm and nutritious food is appreciated and celebrated.  Thank you, Linda, for helping lead our cause and giving so much of your time!

Back to School

Justin Kouri
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Hot Sandwich.JPGTired of leftovers yet? Send the kids to school with what's sure to be the coolest sandwich in the cafeteria. Maybe pack an extra for your lunch too!

 

Hot Turkey Sandwich

Yields 4 servings

Additional Cost: $4.32

 

Ingredients

8 slices whole wheat bread

2 cups leftover turkey breast, sliced thinly

8 slices provolone cheese

½ cup leftover cranberry sauce

1 cup arugula

4 teaspoons Dijon mustard

 

Procedure

1.) Preheat oven to 350F.

2.) Place 8 slices of bread on a sheet tray, 1 inch apart. Each sandwich will be comprised of 2 slices of bread.

3.) Put sliced turkey on top of 4 slices of bread. Make sure to cover the slices evenly. Each of these 4 slices will be the base of a sandwich.

4.) Arrange 2 slices of cheese on top of sliced turkey. 4 slices of bread should have nothing on them.

5.) Place the sheet tray in the oven and cook for 15 minutes, or until the turkey is warmed throughout and the cheese is melted.

6.) Remove from oven. Spread 2 tablespoons of cranberry sauce over each sandwich half with melted cheese.

7.) Spread 1 teaspoon of Dijon mustard on each toasted slice of bare bread.

8.) Divide arugula among the halves with turkey and cheese on them.

9.) Close the sandwich with the Dijon mustard side of the remaining slices face down. ENJOY! 

Start 2017 by Vegging Out!

Justin Kouri
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Frittata.JPG

It's good for your mind to take what you did in 2016 into 2017. It's good for your health to VegOut! Start the new year right and download the app! Take the challenge!

www.vegoutwithrfs.org

A New Beginning Frittata

Yields 4 servings

Additional Cost: $1.30

 

Ingredients

2 tablespoons olive oil

1 cup left over turkey

1 cup left over Brussels spouts

6 eggs

Salt and pepper, to taste

 

Procedure

1.) Start your oven's broiler. It will take 10-15 minutes for it to heat completely. Position one of your oven rack's just below the coils/flame.

2.) In a medium non-stick skillet, heat olive oil over medium heat.

3.) When oil begins to simmer, add turkey and Brussels sprouts. Cook until completely warmed.

4.) Meanwhile, whisk together eggs, salt and pepper in a medium bowl.

5.) When leftovers are warm, add egg mixture to skillet.

6.) Continue to cook stovetop while stirring until the eggs thicken and become clumpy.

7.) Transfer skillet to the oven, just below the broiler. Keep in mind that the frittata will rise - make sure that there is enough space between the rack and the heat source. 

8.) Do not take your eyes off the frittata, it will cook quickly. Once the top is golden brown, remove from the oven and cool for 10 minutes.

9.) Using a rubber spatula, loosen the frittata from the pan and slide onto a clean cutting board.

 

10.) Divide among guests. ENJOY!