Soccer Star Brian Ching Launches VegOut! 2015

Gracie & Brian ChingNearly 100 gathered for breakfast at Canopy restaurant in Houston on Wednesday morning, February 25 to celebrate the launch of VegOut!Challenge 2015. Celebrity emcee, Brian Ching talked about his experience with Recipe for Success Foundation at Rodriguez Elementary School where he was impressed by the children’s enthusiasm for and knowledge of fresh produce. He shared that he was personally looking forward to the challenge as a way to expand his vegetable repertoire and that especially after retiring as Captain of the Houston Dynamo, he has to be particularly mindful of his diet. Ching introduced Gracie Cavnar, founder of Recipe for Success Foundation, who talked about the origins of their VegOut! Challenge. Continue reading…

Houston Mayor Annise Parker Throws Down the Gauntlet

VegOutSASan Antonio Mayor Ivy Taylor launched her year long VegOutSA campaign with a call to action to take the VegOut! Challenge in March during her morning proclamation at San Antonio City Hall on Tuesday, February 24. Mayor Ivy Taylor, joined by members of the Mayors Fitness Council, challenged the city’s businesses to VegOut! in the workplace and support their employees efforts to complete the 30 Ways in 30 Days Challenge this March. Continue reading…


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Broccoli and Leek Soup

Broccoli and Leek Soup
Author: Recipe 4 Success
  • 1 medium leek
  • ½ white onion
  • 1 stalk celery
  • 1 russet potato
  • 2 heads broccoli, small
  • 32 ounces vegetable or chicken stock
  • 1 cup water
  • ¼ cup plain Greek yogurt
  • ¼ cup Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon pepper
  • 1 tablespoon salt
  • 2 purple carrots or radish for garnish
  1. Prepare the Vegetables
  2. Cut the green part off of the leek. Slice down the middle, lengthwise, then rinse under running
  3. water. Cut into small pieces. Place into a mixing bowl.
  4. Remove the skin and cut the onion into small pieces. Add to bowl.
  5. Cut the celery into small pieces. Add to bowl.
  6. Peel and cut the potato into small pieces and place in a separate bowl.
  7. Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
  8. Cut the head of the broccoli into medium pieces. Set aside.
  9. Start the Soup
  10. Place a stockpot over medium heat; add 2 tablespoons olive oil.
  11. Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon
  12. salt.
  13. Add the potato and broccoli stem. Cook for 5 minutes.
  14. Add the broccoli pieces. Cook for 5 minutes
  15. Add the stock and water and simmer until potatoes are fork tender. There should be at least an
  16. inch of liquid over the vegetables; add water as needed. Lower the heat and let simmer 15-20
  17. minutes.
  18. Puree with an immersion blender, blender or food processor.
  19. Remove from heat and stir in yogurt and Parmesan cheese.
  20. Season with salt and pepper.
  21. Using the peeler, make long ribbons of purple carrots.
  22. Garnish soup with purple carrot ribbons or sliced radish.