It’s that time of year again – backpacks and school supplies are purchased, and morning rushes onto buses or into carpools reign chaotic during the week. Often, as the year gets busier, we find it hard to keep on track with healthy eating. The last thing we want to do after driving the kids all over town after school or battling over homework is to spend extra time cooking a healthy dinner from scratch. Never mind planning a healthy lunchbox for the next day! We know where you’re coming from, and we want to help.
October is also Farm to School month, so we’ll be sharing tips on ways to incorporate farmer’s market outings with the healthy foods you and your kids are eating at home!
Join us on your own, as a team, or with your school/company/friends/family for this monthlong challenge celebrating the fall abundance!
We’re teaming up with EatingWell to help you Eat More Vegetables! There’s one simple change anyone can make to eat better and be healthier: Eat more vegetables!And the folks at EatingWell Magazine are challenging themselves and us to eat 30 vegetables in 30 days! The Eat More Vegetables Challenge kicks off today and you can find healthy recipes to try a different vegetable every day as well as helpful tips for buying, storing and prepping your veggies all HERE!
And to help you at home- EatingWell Vegetables is the ultimate book to help anyone make that change—deliciously. Written by the editors of EatingWell magazine, this book offers step-by-step basic cooking instructions with full-color photos for 101 vegetables, plus 200 easy vegetable-packed (though not necessarily vegetarian) recipes. Get it in stores in June!
Join the EatingWell Magazine groupon VegOut! Race with EatingWell staffers and readers to reach the top of the leaderboard: Who can up their veggie game the most? And join EatingWell online—on Facebook, Instagram and eatingwell.com—where we’ll be featuring recipes for 30 different vegetables in 30 days this June. We’ll also be giving away a copy of EatingWell Vegetables each day on our Facebook page.
Scout and his human mamma, Alma, are undertaking the VegOut! Challenge together and learning what vegetables they love along the way! Alma and Scout have a great sense of their adventures in veggie eating and are certainly willing to try new things! Here’s Alma!
And here’s Scout!
We love following along to see what veggies the 8-month old rescue pup is eating! So far he has enjoyed Kale and Asparagus and was a bit hesitant about Collard Greens before eating them up!
Scout will be trying Radish and Celery coming soon! Follow along on Twitter to see what Scout will eat next and catch Alma’s adventures through the Challenge on Facebook!
Houston City Council Member David W. Robinson helped us launch the VegOut! 2016 Challenge as city council members joined in the fun with their first veggie- carrots
At City Hall on Tuesday, March 1st, Mayor Sylvester Turner and Council Member Robinson presented Recipe for Success Foundation with a proclamation declaring the month of March as VegOut! with Recipe for Success Month. Council Member Robinson commended the foundation’s work inspiring Houstonians to eat healthy every day. “Recipe for Success is dedicated to improving the health of Houstonians by changing the way we understand, appreciate, and eat our food,” he noted before inviting his colleagues around the horseshoe to take the VegOut! Challenge.
Gracie Cavnar, CEO of Recipe for Success, thanked the City for its support and announced that this year’s VegOut! participants can use the new smartphone app to track their consumption of vegetables.
Join Council Member Robinson and his staff by taking the VegOut! Challenge this year. To participate, download the VegOut app on your smartphone, or visit www.vegoutwithrfs.org.
For the 2014 VegOut! Challenge, Amy Anton, Houston mom of three boys, shares a favorite recipe of her eldest, which just happens to be a simple and tasty way to check kale off of your Veggie Log, as well as a way to get the kids in the kitchen.
Ashton’s Caesar Salad
1 clove garlic, minced
Juice of 1-2 lemons
Dash Worcestershire sauce
1 T Dijon mustard
2 anchovy filets
Yolk of 1 egg
1/2 C grape seed oil (or other mild flavored oil)
1/2 C grated Parmesan cheese
1 head kale
Juice the lemon, mince the garlic and combine, letting them sit in a small mixing bowl while you chop the kale.
Whisk in the Worcestershire sauce, Dijon, anchovies, and egg yolk.
Slowly add the oil while whisking constantly.
Whisk in the the Parmesan. Season with salt and pepper to taste.
Pour desired amount of dressing over kale and massage it into the leaves.
Let dressed salad sit, covered, in the fridge for about 30 minutes to absorb the flavors.
Top with desired add-ins, if using, and serve!
Try Ashton’s recipe and let us know what you think, or share YOUR favorite ways to eat kale below.
Bell Peppers are an excellent source of vitamin A, C and B6! They are not spicy, in fact flavor varies by color. Heat destroys some of the delicate nutrients found in bell peppers, so eat them raw for maximum health benefit! @SpringISD #BelieveInSpring #BellPeppers #VegOut2020
"Find inspiration for home-cooked family meals while practicing social distancing with #VegOut2020. Enjoy this recipe from Tasty that includes shelf-stable corn, tomatoes, and black beans: https://t.co/CokAd0Igvl" #VegOut2020 #Docs4Change https://t.co/RvlJi6s7mX
Find inspiration for home-cooked family meals while practicing social distancing with #VegOut2020. Enjoy this recipe from Tasty that includes shelf-stable corn, tomatoes, and black beans: https://t.co/fFbZjqm7fz. #VegOut2020 #Docs4Change