Pounds of Prevention

Infographic Obesity and Cancer | American Institute for Cancer Research (AICR)

2014-12-04T11:48:00.001-08:00

Infographic Obesity and Cancer | American Institute for Cancer Research (AICR)

Pumpkin Spice Popcorn and Dessert

2014-10-19T11:56:00.005-07:00

It has been a while since the last posting. I finally finished my PhD so I can now get back to whipping up some of my favorite fall recipes and share them with you. I will be featuring 2 of my favorite fall recipes--pumpkin spice popcorn and microwave pumpkin spice "baked" apple inspired by the kitch and allrecipes. If you haven't noticed already, we really love the flavor of pumpkin spice!

Pumpkin Spice Popcorn

The pumpkin spice popcorn came about because I wanted some popcorn for my movie date night. However, I simply do not have the time to run out to Trader Joe's to get some olive oil based popcorn and I am not willing to settle for store brand popcorn filled with palm oil and other unknown, but "organic" ingredients. I decided then to make my own. So I searched the Internet and found the kitch recipe and "jazz" it up a bit for my flavor loving husband. Hopefully you will enjoy it as much as we did! This has become one of our movie night stables.

Ingredients:

1/4 cup popcorn kernels

1/2 tsp pumpkin pie spice

1/4 tsp olive oil (optional)

Salt and Pepper to taste (optional)

Materials:

Brown lunch paper bag

Microwavable plate (to contain the oil that is leaking through the paper bag)

Directions:

1. In a mixing bowl, mix the pumpkin pie spice, olive oil (optional), and salt/pepper (optional)

2. Pour in the popcorn kernels and mix the kernels well with the above ingredients

3. Place the brown lunch paper on a microwavable dish.

4. Pour the mixture into the brown lunch paper bag

5. Roll the brown lunch paper bag approximately 3 times to close the top

6. Place the brown lunch paper bag with the microwavable dish into the microwave

7. Microwave 2:30 to 4:00 min on high power depending on your microwave

Note: Be sure to stand around the microwave the first time you try it and listen to the popping sound. When the popping slows down, that is when you will need to stop the microwave to avoid burnt popcorn.

8. Enjoy!

Microwave Pumpkin Spice "Baked" Apples

Pumpkin pie and apple pie have been popping up everywhere--at work, at community functions, and at potlucks. In order to keep our waistline in check during the fall season, we decided to make something that is not as calorie dense as a pumpkin pie and an apple pie. This guilt-free indulgence is inspired by the allrecipes and is helping us fight off our sweet tooth urges. I hope it will help you too!

Ingredients:

2 whole apples, cored

2 tsp of non-alcoholic vanilla extract

1 tsp pumpkin pie spice

1 tsp cinnamon spice

1 tsp agave (optional)

Material:

Deep microwave dish (for example: Pyrex dishes)

Directions:

1. Wash the apples well. Core the apples. We used Golden Delicious because that is what we have in our fridge, but you can use other apples too

2. Place the cored apples in a deep microwave dish

3. Mix the vanilla extract, pumpkin pie spice, cinnamon spice, and agave (optional) in a mixing bowl

4. Split the mixture in 1/2 and pour 1/2 into the middle of each cored apple

5. Put some water underneath the apple (about 3 Tbsp)

6. Microwave 4 to 5 min on high power depending on your microwave

7. Enjoy!

Farm to Work Treats: Pictures of "Recipes" to Come...

2014-04-04T21:09:00.002-07:00

Giving you a sneak peek at the recipes that are coming in the next few weeks...for now, I have to get back to my dissertation.

Sauteed Beet Greens and Gardein's Beefless Tips

Oven Roasted Root Vegetables (Rainbow carrots, baby turnips, baby beets, and potatoes)

Farm to Work Treats: Spring Parsley Salad

2014-04-04T20:45:00.001-07:00

I have been in the fresh produce heaven for the past two days! I have not been this adventurous with fresh produce for a very long time. Moving from Davis, CA to Houston, TX, my biggest complaint used to be that I cannot find flavorful fresh produce in the supermarket that easily. However, that is no longer true thanks to the Farm to Work program our school began to pilot this past Thursday. Check out the wonderful fresh produce!

In my opinion, this type of program is much easier to participate in than the traditional Co-Op. Unlike the Co-Op plans, you are not required to purchase a box of fresh produce every week. You can decide to order or not based on the content. The following is one of the many recipes I will be sharing within the next few weeks. These were all inspired by the various produce we received in our box of goodies.

First up, we have a parsley dish. I have never thought of using parsley as the main salad ingredient, but we got so much parsley and I don't want to waste it. Boy, after tasting this salad, I have to say that I was wrong about not using parsley as the main green vegetable in a salad. I now have a brand new appreciation for parsley. Give it a try and let us know your thoughts.

Spring Parsley Salad

(Inspired by Alton Brown)

Prep time: 15 minutes

Serves: approximately 8 people at 1 cup each

Calories: To Be Determined

Ingredients:

2 bunches Fresh Parsley

1-1/2 Tbsp Olive Oil

1-1/2 tsp Sesame Oil

1/2 tsp Italian Seasoning

1/4 tsp Garlic Powder (optional)

1/4 tsp Agave

8 oz Mandarin Oranges (Packed in its own juice)

16 oz Low sodium Cannellini Beans (AKA white kidney beans)
2 Tbspo Almonds, sliced

Directions:

1. Wash the parsleys well.

2. Cut most of the stems off until you reach the leafy part.

3. Roughly chopped up the remaining parsley into small pieces.

4. Whisk the olive oil, sesame oil, Italian seasoning, garlic powder and agave together in a measuring cup/bowl.

5. Drain the can of cannellini beans

6. Place the parsley, mandarin oranges, and cannellini beans in a salad bowl

7. Lastly add the whisked content and toss the salad

8. Add the sliced almonds on top of the tossed salad

9. Voila, now you get to enjoy a big plate of bright and refreshing salad.

Cruciferous Vegetable Feast: Oven Roasted Brussels Sprouts, Cauliflower, and Broccoli

2014-04-02T18:38:00.000-07:00

During the hot summer months I rarely like to stand in front of the stove cooking, so I tend to gravitate towards cooking my vegetables either in a steamer or in the oven. In anticipation of the warmer weathers ahead, I thought I would share the oven roasted Brussels sprouts, cauliflower, and broccoli recipe with you. This is one of our favorite recipes I adapted based on a recipe from my aunt.

Besides saving me from standing in front of the stove cooking, the following is also a recipe that my husband loves and requests frequently. Of course, as a wife who is constantly on his case for not eating enough vegetables, I happily obliged!

On a side note, this is also one of the recipes where you can have some "messy" fun with kids and enjoy the wonderful aroma together while patiently wait for the final product.

Oven Roasted Brussels Sprouts, Cauliflower, and Broccoli

Prep time: 5 minutes

Cook time: 30 minutes

Serves: approximately 8 people at 1 cup each

Calories: To Be Determined

Ingredients:

3 lb mixture of Brussels sprouts, cauliflowers, and broccoli

2-3 tbsp olive oil

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp dried basil

1/2 tsp Italian seasoning

1/2 tsp dried parsley

Canola oil spray

Optional: Salt and pepper to taste

Directions:

1. Preheat the oven to 425 degrees F.

2. Line 2 oven pans with foil and lightly spray the foil with canola oil.

2. Wash all vegetables thoroughly.

2. Cut the Brussels sprouts in half and cut the broccoli and cauliflowers into smaller pieces if needed.

3. In a large mixing bowl grind up the spices--dried basil, Italian seasoning, and dried parsley.

4. Add the the garlic powder and onion powder next.

5. Add the Brussels sprouts, cauliflowers, and broccoli into the bowl.

6. Add the 2 tbsp of olive oil on top.

7. Mix thoroughly (note: this is where the kids can have some messy fun!)

8. Place the mixture onto the lined oven pans.

9. Bake for 30-35 minutes.

10. Enjoy!

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: Sherlock Holmes of Food, Brian Wansink, is 2014 Le...

2014-04-02T18:36:00.001-07:00

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: Sherlock Holmes of Food, Brian Wansink, is 2014 Le...: Think you’re immune to the wide-range of subconscious cues that cause us to “mindlessly” overeat? Think again. Or I should say, “don’t t...

A Taste of Tropical Treat--Avocado and Mango Smoothie

2014-02-22T08:34:00.001-08:00

This winter has not been kind to many of states this year. Hopefully this tropical treat will brighten up the mood a bit as we get ready to welcome the spring and summer heat.

Avocado and Mango Smoothie
Serves: 2
Cook Time: 10 minutes

Ingredients:

1/4 cup Mango Juice (You can also substitute this with pineapple juice)

4-6 oz Fage Greek Nonfat Yogurt

2 tsp non-alcoholic vanilla flavor

1/2 of banana

1/2 of avocado

1/2 cup of Nonfat milk or 1% milk (Vegan: use soy/almond milk)

1-2 Tbsp Agave or other natural sweetener (optional)

Instructions:

1. First, place Mango juice and milk in the blender

2. Next, add yogurt, vanilla flavor, banana, avocado, and agave into the blender

3. Cover, blend, and enjoy!!!

Baked Vegan and Gluten Free Potato and Zucchini Latkes

2013-11-28T21:19:00.000-08:00

Happy Thanksgiving all and Happy Hanukkah (Chanukah) to my Jewish friends!

This morning I was inspired by the Happy Herbivore Blog to make some baked vegan potato and zucchini latkes for breakfast to celebrate my husband's Jewish heritage. This recipe is definitely a keeper in my household. My husband inhaled them even though he said..."what is this green thing in there?" Hopefully you will like it as much as we did.

Baked Vegan Potato and Zucchini Latkes
#Vegan and #Glutenfree #holidayrecipe

Ingredients:
2 medium peeled russet potato, grated/chopped
1 small zucchini, grated/chopped
1/4 cup onion, diced
1/4 cup and 2 tbsp gluten free all-purpose flour (Rice-based)
1 tbsp ground flaxseed
3 tbsp water
3/4 tsp sea salt
1/8 tsp black pepper

Directions:
1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with foil and spray on a thin layer of canola oil.
3. Mix all of the ingredients together in a large mixing bowl.
4. Squeeze out excess liquid.
5. Scoop out about 1/4 cup of the mixture into your hands.
6. Squeeze out excess liquid and flatten each latke.
7. Flatten out evenly on the baking sheet.
8. Bake for 15 minutes on one side.
9. Then flip and bake an additional of 8-10 minutes.

Last Recipe in the Some of Our Favorite Things Series...Oven Baked Mini Peppers

2013-11-24T17:05:00.003-08:00

Alright folks, we are featuring our last recipe in the Some of Our Favorite Things series, the Oven Baked Mini Peppers. This is one of the easiest recipes ever and it is packed with tons of flavor! Best of all, this dish can be served cold. Therefore, you can prepare this ahead of the time to reduce your cooking time. Try it out yourself.

Oven Baked Mini Peppers

(Gluten Free and Vegan) #holidayrecipe

Prep time: 10 minutes

Cook time: 20-25 minutes

Serves about 6 people at 2-3 peppers each

Ingredients:

1 packet (1.5 lbs) mini bell peppers

2 tbsp Salt Free Italian Seasoning

Olive oil spray

Directions:

1. Preheat oven to 375 degrees F

2. Line a baking pan with foil

3. Lightly spray on the olive oil

4. Rinse the mini peppers well and lightly dry them

5. Lay the mini peppers flat and spread them out on the baking pan

6. Lightly spray on the olive oil

7. Grind the Italian Seasoning with your fingers first

8. Sprinkle the Italian Seasoning evenly on top of all of the mini bell peppers

9. Bake in the oven for 20-25 minutes or until the peppers are tender.

Some of Our Favorite Things...Featuring the 2 in 1 recipe

2013-11-24T16:41:00.002-08:00

Featuring the 2 in 1 recipe: Mediterranean Style Vegan Stuffing (and Gluten Free!)

This week we are featuring the last three recipes on our list. First up it’s the 2 in 1 recipe. Who doesn’t want a recipe that can be doubled as a stuffing dish and also as a dish by itself?! This is my go to dish when I am hosting the holiday meal, because it cuts my cooking time in half! Have fun creating your own dish!

Mediterranean Style Vegan Stuffing
(Gluten Free and Vegan) #holidayrecipe

Prep time: 30 minutes
Cook time: 8 hours for the crock pot, 30-40 minutes baking in the oven
Serves 12 at 1 cup each

Ingredients:

1/2 cup brown rice, uncooked
1 cup lentil, uncooked
1 cup mixed beans, uncooked
1 cup pitted black olives, drained and chopped
1/2 cup mixed squash (zucchini and yellow squash)
1-1/2 cup of onions, chopped
1 cup celery stalks, finely chopped
2 apples, finely chopped*
1-1/2 cup sliced almonds
32 oz (1 carton) low sodium fat free no-chicken broth
1 cup water
2 Tbsp extra virgin olive oil
1 tsp basil
1 tsp rosemary
1 tsp thyme
1 tsp oregano
¼ tsp black pepper
6 bell peppers**

*=ingredient for stuffing only
**= ingredient for stuffed bell peppers

Basic Stuffing Preparation Directions:
1. Place the brown rice, lentil, mixed beans, black olives, mixed squash, onion, no-chicken broth, water, olive oil, basil, rosemary, thyme, oregano, and black pepper in the crock pot.
2. Cook on low for 8 hours in the crock pot.

Note: You can skip the crock pot component if you cook with canned beans and omit the rice component. In that case, reduce the no-chicken broth to 1 cup of no-chicken broth and 1/2 cup of water.

Stuffed Bell Pepper Directions:
1. Preheat the oven to 350 degrees F
2. After all of the above ingredients have been cooked, mix in the chopped celery.
3. Line a baking pan with foil and lightly spray it with olive or canola oil.
4. Cut the top off of the bell peppers and rinse off all the seeds inside the bell peppers.
5. Place them on the baking pan and stuff the bell peppers with stuffing.
6. Place in the oven and cook for about 30-35 minutes or until the peppers are tender.
7. Sprinkle the sliced almonds on top when you are ready to serve.

Stuffing Directions:
1. Preheat the oven to 350 degrees F
2. After you scoop out enough of the stuffing for the bell peppers, add in the chopped apples.
3. Lightly spray the baking with with olive or canola oil.
4. Pour the mixture of basic stuffing+celery+apple into the baking dish.
5. Sprinkle the sliced almond on top of the stuffing.
6. Bake for 35 to 40 minutes.

Your Low-Fat Baking Substitutes | MD Anderson Cancer Center

2013-11-19T13:36:00.001-08:00

Easy tips to make it a "Waistline" happy holiday!

Your Low-Fat Baking Substitutes | MD Anderson Cancer Center

The ABCs to Good Health (All about antioxidants)

2013-11-17T14:33:00.001-08:00

Information on Antioxidants
UTHealth - HealthLeader: The ABCs to Good Health

Some of Our Favorite Things...Featuring the Green Peas Dip

2013-11-16T14:30:00.005-08:00

Ready for something refreshing during the holiday? Here is a great alternative to the heavy cream based dips--the green peas dip.

This is one of my go-to recipes when I want a break from all the holiday dishes that seemed to be mostly cream-based. Believe it or not peas are loaded with vitamin A, some B vitamins, C, and vitamin K. It is also high in protein. Check out the WebMD blog for more info!

Okay, enough of the nutrition nerd talk. I admit, I am a nutrition nerd. What can I say? I love finding out exactly what I am putting into my body and how all the food items work together to optimize my health.

Now, let's get back to the recipe itself. I will let the peas do the talking now.

Green Peas Dip
(Inspired by: the Hummus Holiday article)
Gluten Free & Vegan #holidayrecipes

Prep time: 10 minutes
Cook time: 20 minutes
Makes about 20 oz (2.5 cups)
Nutrition information (2 oz per serving): 51 calories, 5 g carbs, 3 g fat (mainly from the olive oil), 2 g protein, 101 mg sodium, 2 g sugar.

Ingredients:
1 bag (12 oz) frozen peas, thawed
2 tbsp extra-virgin olive oil
2 tbsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp lemon juice
1/4 tsp sea salt
1/4 tsp black pepper
1/4 cup Low sodium No-chicken broth (vegan broth)

Directions:
1. Place the oil and the broth in the blender first.
2. Place the bag of thawed peas and the rest of the dry ingredients in the blender
3. Blend until smooth
4. You can also choose to mash all the ingredients together (fun activity for the kids!)

Serve with sliced vegetables or other crackers of your choice.

Enjoy!
Maria
(a nutrition nerd)

Some of Our Favorite Things...Featuring the Cinnamon Butternut Squash and Sweet Potato Medley

2013-11-16T12:55:00.001-08:00

It's the weekend and it is cooking time for the week! This weekend we are featuring 2 recipes we love to incorporate into our holiday menus. Hopefully you will enjoy them as much as we do too!

First up, it is the Cinnamon Butternut Squash and Sweet Potato Medley. This is a savory dish that is packed with vitamin A, potassium, and fiber too. However, these are starchy vegetables. They have more calories than leafy vegetables and are carbohydrate rich. Therefore, eating them in moderation is still a key.

Cinnamon Butternut Squash and Sweet Potato Medley
(Adapted from Food & Nutrition Magazine Recipe)
Gluten Free & Vegan #holidayrecipes

Prep time: 10 minutes
Cook time: 40 minutes
Serving: 6 of the 1/2 cup serving

Nutrition information per serving (estimated using Myfitnesspal): 107 calories, 19 g carbs, 4 g fat, 2 g protein, 105 mg sodium, and 4 g sugar

Ingredients:
1 lb sweet potatoes, cubed
1 lb butternut squash, cubed
1-1/2 Tbsp extra-virgin olive oil
1 cup Low sodium No-Chicken broth
1/8 tsp sea salt
1/8 tsp black pepper
1/8 tsp pumpkin spice
1/8 tsp basil
1/8 tsp oregano
1/2 tsp garlic powder
1/2 tsp cinnamon

Direction:
1. Preheat the oven to 350 degrees F
2. If you did not buy the pre-cut butternut squash and sweet potato, cut them into cubes
(I am too lazy, so I bought the pre-cut ones from the store).
3. In a large mixing bowl, mix all the all the ingredients together using your hands or a large spoon.
(If you do use your hands, be sure to wash them first with soap and water...food safety first!)
4. Lightly spray a baking dish with olive oil/canola oil
5. Pour the mix into the baking dish and spread out the vegetables evenly
6. Cook for 40-42 minutes (or until you can pierce the vegetables with a fork)

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: How We Walk The Talk

2013-11-14T19:29:00.001-08:00

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: How We Walk The Talk: No, I can't dance, I can't talk The only thing about me is the way I walk No, I can't dance, I can't sing I'm just st...

Some of Our Favorite Things...

2013-11-10T17:18:00.002-08:00

Thanksgiving is around the corner and that means we are all wreaking our brains trying to figure out what to cook for the Thanksgiving dinner. Are you looking for something new to try? Well, you are in luck! For the remaining month of November, we will be featuring some of our favorite dishes that you can try to incorporate into your Thanksgiving dinner/weekend.

Featuring dishes such as:
1. Cinnamon Butternut Squash and Sweet Potato Medley
2. Savory Vegetable Stuffing
3. Stuffed Bell Peppers
4. Green Peas Dip
5. Oven Baked Mini Peppers

In the mean time, check out the list of November vegetables and fruits at Women's Day.

Cheers!
Maria and Rhea

Pumpkin Is In the Air...

2013-10-30T22:41:00.004-07:00

I love the winter holiday season! I love the fact that I finally get the excuse to not work on my PhD dissertation 24/7 and visit with family and friends. The most exciting part for Rhea and I is that we get to try out new recipes to submit to the At The Table E-Cookbook or showcase at our private holiday gatherings.

Well folks, I personally found a winning dessert recipe for my holiday meals. I recently came across a no fuss Vegan Pumpkin Mousse recipe and decided to give it a whirl. I must say that the original version was fantastic, but I wanted extra protein and less coconut flavor, so I decided to switch it up a little. The end result was a big WOW. I found myself licking every last drop of the Pumpkin Mousse Parfait! My husband, who originally hesitated, also inhaled it. The best part about this dessert recipe is that it does not take much prep or cook time and you can prepare it ahead of time. Less cook/prep time = More family and friend time.

Vegetarian/Vegan and Gluten Free Pumpkin Mousse Parfait
(Makes about 4 in a 10 oz cup)

Prep time: 5 minutes
Cook time: 5-10 minutes
Containers: 10 oz cups
Per 10 oz serving: calories (203), carb (26g), fat (6 g), protein (11g), sodium (134 mg), and sugar (19 g)

Ingredients:

Pumpkin Mousse
1-15 oz can Pumpkin puree
1/3 cup Unsweetened organic coconut milk
1/4 cup Light Smart Balance Butter
1 Tbsp Agave
2 tsp Vanilla extract
2 tsp Pumpkin pie spice

Yogurt/Vegan Yogurt Mixture
1-1/2 cup (12 oz) Nonfat plain Greek yogurt (Vegan version: use nonfat plain soy yogurt)
3 Tbsp Agave

Directions:

1. Microwave/heat up the vanilla extract on the stove for 10 seconds to cook off some alcohol
2. Put the pumpkin puree, coconut milk, Smart Balance, 1 Tbsp of agave, vanilla extract, and pumpkin pie spice into a blender
3. Blend the pumpkin mousse mixture until smooth
4. In another mixing bowl, mix up the plain yogurt and the agave
5. Scoop out the pumpkin mousse mixture and layer it on the bottom of the cup
6. Then layer the yogurt mixture on top of the pumpkin mousse mixture
7. Lastly, add the pumpkin puree on top of the yogurt mixture
8. Optional: Add a dash of cinnamon on the top
9. Enjoy and let us know your thoughts

Have a wonderful and safe holiday!

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: Check out our Healthy Halloween Recipe Share! UPDA...

2013-10-30T21:47:00.001-07:00

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: Check out our Healthy Halloween Recipe Share! UPDA...: Looking for an alternative to the sweet treats that seem to go hand in hand with Halloween? Look no further. Check out some of these awe...

UTHealth - HealthLeader: Under the Radar

2013-09-24T21:21:00.001-07:00

UTHealth - HealthLeader: Under the Radar (All about Hep. C)

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: A Healthy and Exciting Back-to-School Lunch for Ki...

2013-08-30T12:42:00.003-07:00

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: A Healthy and Exciting Back-to-School Lunch for Ki...: Hello! My name is Kylie Held and I’m a new dietetic intern at UTSPH. Today I’m here to share some thoughts on healthy back-to-schoo...

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: 2013 Texas Health Champion Spotlight: H-E-B

2013-08-30T12:42:00.001-07:00

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: 2013 Texas Health Champion Spotlight: H-E-B: Take a moment to learn more about 2013 Texas Health Champion, H-E-B, and join us on September 12th for the 6th Annual Texas Health Cham...

Great end of the summer snack!

2013-08-06T15:12:00.003-07:00

Check out this cucumber and hummus recipe. What a neat idea!
http://www.creativekidsnacks.com/2013/01/25/cucumber-and-hummus-cupcakes/

MD Anderson study recruits survivors

2013-07-30T13:25:00.006-07:00

Are you or your child a survivor of a childhood brain or childhood central nervous system (CNS) tumor? If so, you may be eligible to participate in the MyChoice research study. Researchers at MD Anderson Children’s Cancer Hospital and Texas Children’s Cancer Center have joined forces to learn more about eating practices among survivors of childhood brain and CNS tumors. We need your help to complete a web-based survey.

You may be eligible to participate if you are:

15-39 years old
a survivor of a primary childhood brain or CNS tumor
have access to the Internet
able to speak, write and read in English

For more information, please call: 713-794-1760 or email: mchang1@mdanderson.org. Study details are available at ClinicalTrials.gov: NCT01682824.

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: Voices for Healthy Kids...No Matter Their Backgrou...

2013-07-30T13:22:00.001-07:00

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: Voices for Healthy Kids...No Matter Their Backgrou...: Last week the American Heart Association and the Robert Wood Johnson Foundation launched a new national initiative, “ Voices for Healthy ...

UTHealth - HealthLeader: Truth or Dare

2013-07-26T07:24:00.001-07:00

UTHealth - HealthLeader: Truth or Dare (Something to consider...)