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    New Year, New You

    It's a Snap: One-day juicing program kicks off quest for a healthier new year

    Jessica Dupuy
    Jan 7, 2012 | 2:34 pm
    • The “Clean Start” program, a one-day juice menu consisting of five cold-pressedjuices to help eliminate toxins and give your body a fresh start to healthyeating.
    • Super Green Juice (green apple, celery, spinach, cucumber, parsley, mint, lemon,coconut water)
    • Carrot Ginger Elixer for skin, vision, and health (carrots, pineapple, apples,ginger).

    In the new year, as many people resolve to do any number of self-improving endeavors, from exercising more and eating better to drinking less and finding a more peaceful balance to life, you may be on your own personal journey to finding a new you.

    If, like me, you nibbled and snacked your way through a Thanksgiving and holiday season of sweet treats, mom’s famous jalapeno cheese grits, and a second helping of Christmas ham, then you’re probably starved for a kickstart to a new nutritious year. (Perhaps “starved” isn’t exactly the right word.)

    Snap Kitchen may be the remedy. Though it’s not the only health-driven prepared foods concept in town, it certainly is winning fans for sourcing organically, locally when possible and responsibly with ingredients such as grass-fed beef.

    9:45 a.m. — Decide to drink half of juice #2. I tried waiting until 10, but I felt like I was about to start eating my arm.

    The healthy food restaurant offers a 21-day Snap Commit program, a three-week program that includes a one-on-one meeting with Snap’s registered dietitian and a personalized meal plan. Why 21 days? Research shows it takes 21 days to develop a habit and the commit program is designed to help create a new lifestyle, rather than provide a quick fix.

    "Through the Snap Commit program, we want to build a foundation to help our customers make lasting, educated changes in the way they eat," says Snap's registered dietician Andrea Hinsdale.

    Snap recently launched the “Clean Start” program, a one-day juice menu consisting of five cold-pressed juices to help eliminate toxins and give your body a fresh start to healthy eating. All of the 16-ounce juices are vegan and gluten-free and are designed to meet all of your nutritional needs while giving you enough energy and calories to get you through your busy day.

    Snap uses the cold-press method which keeps the ingredients at the lowest possible temperature and is pressed rather than blended to result in the maximum retention of vitamins and minerals. Each of the five juices are designed to be sipped in a specific order to achieve the best balance of carbohydrates, protein and fat.

    Full disclosure, I became a regular Snap customer about a year ago after I had my son. Cooking and eating right became more difficult than in the past. I took the Snap Commit program and regained my healthy focus, lost 10 pounds and have been a regular customer ever since.

    Together, the Clean Start juices are an ideal way to kick off the Snap Commit. At least that’s the idea Andrew Elefanio, one of the managers with Snap, gave me a few weeks into the holiday season.

    So, I decided to try it. Following a phenomenal New Year’s celebratory weekend, I picked up my five juices and began the combined three-week program.

    I’ll be your guinea pig to give you a glimpse into just how satisfying, challenging, enjoyable, bland or flavorful the whole experience is.

    Below is a brief journal of how my first day on the Clean Start juices fared. I’ll report back at the end of the program to share my overall experience. Until then, Happy Healthful New Year!

    Monday, January 2, 2012
    7:30 a.m. — Began the day with juice # 1, “Super Green” with kale, spinach, romaine and parsley. This juice was a stark contrast to my usual steel-cut oats and morning coffee. It felt more like sucking down a big salad without all the fun parts like tomatoes, cheese, walnuts or dressing. But it did seem to stave off my initial pang of morning hunger.

    8:30 a.m. — I’m starving!

    9:45 a.m. — Decide to drink half of juice #2. I tried waiting until 10, but I felt like I was about to start eating my arm. The watermelon-papaya-mint combination in this “energy juice” is fantastic. The flavor is sweet and refreshing and it seemed to give me a little extra pep in my step.

    11 a.m. — Finish juice #2. Had to run a couple of errands and my eyes strangely seemed to lock on to every billboard promoting any and every food product while driving around.

    12:30 p.m. — Took a large gulp of juice #3 (Spicy Apple Beet) and was immediately alerted to where the juice got its name. There’s an emphasis on the word spicy for this one. Packed with antioxidant-rich ingredients such as apple, carrot, cilantro, garlic and beets, this little number also has jalapeno and cayenne pepper. If you were feeling low on energy before this juice, you’ll definitely perk up after a few sips.

    NOTE: If you’ve got a mild taste for spice, you may want to re-think drinking this juice. I can handle a decent amount of heat in my food, but I’m no adventurist. I still like to taste what I’m eating rather than have a pepper overpower my food. In this case, you can still taste the juice, but your senses will definitely be distracted by the spice.

    3 p.m. — I have a dull headache behind my eyes. Think it may be protein withdrawals. No meetings this afternoon, so I decide to rest my eyes for a while.

    5:30 p.m. — Crack open juice # 4 made from apple, carrot and ginger. At this point, I’d kill for something to chew on, but I have to say the fresh ginger in this juice has a bright, energizing quality and I found a nice, satiated feeling when finishing it.

    8:30 p.m. — Last juice of the day: the Cashew Protein Shake made with cashews, water, agave, vanilla and cinnamon. Finally a little fat and protein to stick to my ribs. I had to go in the other room while my family ate dinner — was concerned I might attack one of their dinner plates. But now that I’ve had this creamy elixir, I feel fairly certain I can make it through the night without raiding the refrigerator.

    In summary, I definitely feel like I’ve treated my body to a steady stream of sustainable nutrients. Although I don’t feel I have as much energy as I normally would, I do feel like I’ve done something good for myself. The most challenging time for me was in the morning. I’ve always been a fan of starting the day with a good breakfast and it took me a while to feel satiated for the first half of the day.

    But even though I found the Clean Start a bit challenging, it doesn’t mean I wouldn’t suggest it. I certainly feel like I’ve given myself a fresh, clean slate for 2012 and it’s given me a new appreciation for the smell, taste, and texture of real food.

    A few quick tips:

    1. Surround yourself in a pleasant environment — My biggest challenge for the CleanStart juice day was fighting off hunger. Theses juices will get you through the day, but they’re not a substantial meal replacement. If you’re anything like me and tend to get a little cranky when you’re really hungry — I like to call it “psycho-glycemic” — then I suggest picking a low stress day. Skip big meetings, presentations, or just generally having to be around people that may put you on edge.
    2. Skip the workout - This is not the day to begin training for a marathon. Although each juice is designed to give you the nutrients and energy you need for a day, they are not designed for endurance and performance. In my experience, I had enough energy to get from juice to juice, but not nearly enough to tackle a 90-minute Bikram yoga class. Use this day to relax and rejuvenate. You can always get that workout in the next day.
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    And the winners are...

    Houston restaurants have a historic night with 2 James Beard Award wins

    Eric Sandler
    Jun 15, 2026 | 9:03 pm
    2026 James Beard Awards
    Courtesy of HoustonFirst Corporation
    Houston was well-represented at the 2026 James Beard Awards

    Houston had a historic night at the James Beard Awards. Held on Monday, June 15, at the Lyric Opera of Chicago, Two of Houston’s six finalists took home prizes for both national awards and Best Chef: Texas.

    They are:

    • Emerging Chef: Adrian Torres, Maximo
    • Best Chef Texas: Evelyn Garcia and Henry Lu, Jūn

    Houston’s other finalists were: June Rodil (March) for Outstanding Professional in Beverage Service; Ope Amosu (ChòpnBlọk) for Best Chef: Texas; Agnes and Sherman for Best New Restaurant, and Hugo Ortega and Tracy Vaught (H-Town Restaurant Group) for Outstanding Restaurateur.

    Other Texas nominees included: Tavel Bristol-Joseph (Nicosi, San Antonio) and Maggie Huff (Lucia, Dallas) for Outstanding Pastry Chef or Baker and Mixtli in San Antonio for Outstanding Restaurant.

    The other nominees for Best Chef: Texas were: Scott Girling (Osteria il Muro in Denton), Gabe Padilla and Melissa Padilla, (Cafe Piro in Socorro), and Finn Walter (The Nicolett in Lubbock).

    James Beard Awards Lindsey Brown Chris Shepherd Southern Smoke Foundation Lindsey Brown, center, and Chris Shepherd, right, at the Impact Awards. Photo by Max Flatow

    In addition, the Houston-based Southern Smoke Foundation, a nonprofit that provides emergency assistance and mental health services to hospitality workers, received an Impact Award at a separate ceremony on Sunday, June 14.

    Tonight’s two wins firmly establish Houston as Texas’ premier culinary destination. They follow Thomas Bille of Belly of the Beast in Spring winning Best Chef: Texas in 2025 and Benchawan Jabthong Painter (Street to Kitchen) winning the same category in 2023, meaning the city’s chefs have now won three of the last four awards in that category. Torres is only the second Houstonian to win a national award, following Southern-inspired cocktail bar Julep’s win for Outstanding Bar Program in 2022.

    Although he’s only 27 years old, Torres has frequently found himself in the national spotlight since took over as Maximo’s executive chef in 2025. Since then, he’s been named a Rising Star by StarChefs magazine, earned a Bib Gourmand designation for Maximo from the Michelin Guide, and won the 2026 CultureMap Tastemaker Award for Rising Star Chef of the Year.

    “I am proud to be the son of immigrants. I am proud to be an immigrant. And I am proud to be a DACA recipient,” Torres said to applause from the crowd of culinary professionals.

    “Tonight, the headline is that a brown kid from the Northside, raised by parents who sacrificed everything for the chance at a better life, is standing on this stage accepting one of the highest honors in this industry,” he added.

    James Beard Awards Evelyn Garcia Henry Lu Jun Evelyn Garcia and Henry Lu won Best Chef: Texas.Photo by Casey Giltner

    After establishing themselves by serving casual fare at pop-ups and farmers markets, Garcia and Lu opened Jūn in 2023. Billed as a New Asian American restaurant, it features a wide-ranging menu that includes charred cabbage with tofu Caesar dressing, carrots with everything salsa matcha, and the signature fried chicken that’s seasoned with shrimp paste, ginger, and Thai chili. In 2025, they opened Third Place, a daytime concept in the Jūn space that showcases pop-ups from both established and up-and-coming chefs.

    Like Torres, Lu also celebrated his immigrant parents. “I want to thank our immigrant parents who lived the American dream and put us where we are today. They invested so much in us. Everything we are today is because of them,” he said.

    “Houston, I love you so so much,” Garcia said as she and Lu accepted their award. “Our amazing city is made from creatives from first generations like we are. It is a city of dreams and hopes. What has taught me anything with Jun is there’s room for everyone, there’s a space to tell our story, that it’s meant to be heard, and that there’s a reason why we’re here.”

    Considered the Oscars of the food world, the awards recognize excellence by chefs and other culinary professionals in a wide range of categories from Outstanding Chef to Best New Restaurant. In 2025, the James Beard Foundation added three new categories to recognize the beverage side of hospitality: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service.

    Winners must also have “demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive,” according to the organization’s website.

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