Up To Speed Video

Stay cool in Houston heat with healthy mom-approved recipes from foodie CEO that taste good, too!

While on a quest to feed her children healthy eats, Lisa Pounds took an extra step: She founded Green Plate Foods as a company that exemplified that nutritious and delicious aren't mutually exclusive. Today, this energetic CEO's creations can be found in major grocery stores around Houston, including at H-E-B and Whole Foods Market.

Concerned with keeping properly hydrated during Houston's intense summer heat, Pounds shares three easy breezy recipes that beat cravings for fat-laden, sugar-filled snacks that otherwise plague the kitchens of most busy parents.

Can "Up To Speed" video host Hicole Hickl cook? Her culinary skills are put to the test in this segment that takes place at Green Plate Foods's commercial kitchen located in Bellaire.

Watermelon-cantaloupe basil agua fresca

15 cups chopped cantaloupe
7 cups chopped watermelon
3/4 cup fresh lemon juice
3/4 cup loosely packed fresh basil leaves

Blend the cantaloupe and watermelon in a blender, working in batches if needed, until smooth. Set a fine mesh sieve lined with cheesecloth over a bowl and strain cantaloupe. Repeat this process and then pour into a pitcher. Add lemon juice, basil and two cups cold water. Let steep at room temperature with ice.

Melon salad with mint vinaigrette

1 bunch fresh mint, chopped
1/4 cup lemon juice
1/4 cup simple syrup, recipe follows
2 cups watermelon balls
2 cups cantaloupe balls
2 cups honeydew balls
Simple syrup made with 1/2 cup water and 1 cup sugar

In a blender, combine mint, lemon juice and simple syrup. Blend until smooth. Combine the melon balls with the vinaigrette and toss. Transfer to a serving bowl.

To make the simple syrup, combine the water and sugar in a saucepan over medium high heat and bring to a boil. Reduce heat and simmer for about 5 minutes or until the sugar has dissolved. Take the pan off the heat and let the syrup cool.

Green Plate Foods blueberry pistachio trifle

24-36 Green Plate Foods Super Brownies
32 ounces no-fat vanilla Greek yogurt
1 pint fresh blueberries
1 cup raw pistachios
12 each Green Plate Foods Blueberry Nubblers

Toast the pistachios in a small saute pan over medium heat until fragrant, about 1 minute. Chop the toasted pistachios and Nubblers and cut the brownies in half horizontally. Stir the yogurt together and place in a piping bag with a small tip.

Compose the trifle by making a layer of cut brownies in the bottom of a trifle bowl and then topping with the Greek yogurt, chopped pistachios and blueberries. Continue layering until you reach the top. Garnish the top layer with yogurt and chopped Blueberry Pistachio Nubblers.

Nicole Hickl learning from Green Plate Foods CEO and founder Lisa Pounds on cooking foods suitable for Houston's summer heat.

Nicole Hickl, Green Plate Foods, Lisa Pounds

Photo by Joel Luks

Nicole Hickl learning from Green Plate Foods CEO and founder Lisa Pounds on cooking foods suitable for Houston's summer heat.

recess time

New Houston restaurant's supervised playground will give parents a break

Recess restaurant playground interior rendering

Courtesy of Recess

Recess will give kids a place to play.

A family-friendly bar, restaurant, and playground is starting to take shape where River Oaks meets Montrose. When it opens in early 2026, Recess will offer a number of amenities designed to appeal to busy families.

Recess restaurant playground interior rendering

Courtesy of Recess

Recess will give kids a place to play.

Located in a former bank building at 1500 Waugh Dr., Recess is a 12,500-square-foot, two-story venue that’s designed for parents and kids. At its heart is a supervised play area created by Houston design firm Rootlab that will allow kids to romp in a creative, colorful environment. Since the play area will be supervised by Recess’ staff (described in press materials as “highly trained caregivers”), parents are free to have a bite to eat and sip a drink in the facility’s second-story restaurant. Recess’ owners portray the concept as a win-win that gives kids a break from screen time while allowing adults to have a little break from the responsibilities of childcare.

“As parents, we know how hard it can be to find balance — to stay connected to your spouse, your friends, or even just yourself while raising young kids,” co-founder Jonathan Davy said in a statement. “Recess was born from that everyday reality. We wanted to create a space that makes that truly possible — a secure environment where kids can play freely while adults can genuinely breathe for a minute without feeling like they’re on duty.”

Recess will offer families a range of price points, including hourly rates, multi-visit packages, and long term memberships. Towards that end, it will soon offer a limited number of “Founder Memberships” that come with perks such as priority reservations and early booking for private events.

Details on the food and drink offerings have yet to be finalized, but Recess promises its adult-oriented spaces will match the quality of its playground. Towards that end, the owners have retained hospitality consultant Scott Sulma to develop that aspect of its offerings. Prior to going out on his own, Sulma worked as the general manager of Tony’s and as the area director for Baltimore-based Atlas Restaurant Group’s Houston operations (Loch Bar, Azumi, Marmo).

“Recess is about reclaiming family time — making it easier, more joyful and more meaningful,” added co-founder Paul Rice “Our goal from the start was to take the stress out of family outings and give parents a chance to unwind and be present.”

news-you-can-eat openings kids families

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