Where is the event?
Nationwide
USA
When is the event?
Friday, the 1st of February 2019
Only 8 days left!
Celebrating National Wear Red Day
National Wear Red Day isn’t an official holiday, so government buildings, post offices, and businesses remain open on this day. On this day, many people wear red to promote heart-health awareness among women. Some people also use this day to raise money for various heart-related charities such as the American Heart Association. On social media, many people will use the hashtag #GoRedWearRed to help bring attention to the day.
It’s also a good day for women to get their numbers checked. Having your blood pressure, cholesterol and triglyceride levels, blood sugar and BMI checked is a good way to find out if you’re at risk for developing heart disease.
Conclusion
National Wear Red Day is a great way to raise awareness about the growing epidemic of heart disease in women. It is also a good day to show the woman in your life that you care about her health by wearing red out in public. And if you’re a woman, then you might want to use the day to learn your 5-numbers and find out what you can do to live a healthier, and ultimately happier, life.
When is National Wear Red Day? |
|
| This year (2019) | February 1 (Friday) |
| Next year (2020) | February 7 (Friday) |
| Last year (2018) | February 2 (Friday) |
Women (and men) across America will be color-coordinating today for National Wear Red Day 2018, which aims to dispel myths surrounding heart diseases.
National Wear Red Day is intended to help raise awareness of heart disease, in particular among women. Heart disease is often generally associated with men, but cardiovascular disease is the number one killer of women.
Every year, nearly 500,000 American women die from heart disease and stroke.
- Only 55 percent of women realize heart disease is the No. 1 killer for American women.
- Fewer than half of American women know what a healthy blood pressure or cholesterol level is.
- Your BMI (Body Mass Index) isn’t just helpful when it comes to diets or losing weight – it’s also linked to your risk of heart disease.
- It’s a myth that strokes, which affect the arteries linked to the brain, only happen to older people. Strokes can happen even in infants.
- Women are also more likely to suffer from a stroke, contrary to popular myths.
Heart Disease Facts :
- Heart disease kills one woman every 80 seconds
- Every year, 30% of the deaths among women in the U.S are caused by heart attacks and strokes.
- 64% of women who die suddenly from heart disease will have no prior symptoms
- High cholesterol, high blood pressure, diabetes, obesity and smoking all contribute to heart disease
- Physical inactivity also is a contributing factor to heart disease half of them are now more physically active.
Heart Disease Facts :
- Heart disease kills one woman every 80 seconds
- Every year, 30% of the deaths among women in the U.S are caused by heart attacks and strokes.
- 64% of women who die suddenly from heart disease will have no prior symptoms
- High cholesterol, high blood pressure, diabetes, obesity and smoking all contribute to heart disease
- Physical inactivity also is a contributing factor to heart disease
Healthier Recipes
Healthier Taco Pasta
8-12 oz. large shell pasta (or other types of pasta)
3/4 Lb. lean ground beef or ground turkey
1 packet of taco seasoning
1/4 tsp. cumin
1/4 tsp. onion powder
pepper, to taste
1 Tbl. brown sugar, opt.
1/2 c. hot pasta water
1 can low-sodium black beans, drained and rinsed
1 can mild Rotel, undrained
1 heaping cup low-fat cottage cheese
2 Tbl. chopped cilantro
Cook pasta according to package directions; reserving 1/2 cup hot water. Meanwhile, brown ground beef or turkey in a large skillet over medium heat. Add the taco seasoning, cumin, onion powder, some black pepper, and brown sugar. Carefully add 1/2 cup of the hot pasta water to the skillet and stir to combine; allow to simmer for a few minutes. It should be thickened at this point. Stir in the beans, Rotel, cottage cheese and cilantro. Continue to heat over medium heat and add the drained, cooked pasta. Stir until pasta is evenly coated in sauce. The sauce should be thick and creamy, but if it isn’t, simmer for a few minutes until thickened. Serves 4-5
One Pan Healthy Sausage and Veggies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 if served with rice/quinoa
Author Chelsea
Ingredients
2 cups (~1 small) red potato
3/4ths pound green beans
1 large head of broccoli
1 and 1/2 cups chopped bell peppers
9 ounces smoked sausage
6 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese
Instructions
1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans
and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick
slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the
veggies and meat.
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-
15 minutes or until vegetables are crisp-tender and sausage is browned.
6. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
7. Enjoy with rice or quinoa and fresh parsley if desired.
Baked Sweet & Sour Cauliflower
Easy and healthy baked sweet & sour cauliflower is a delicious twist on classic sweet & sour chicken or pork and it’s baked
instead of fried. You won’t miss the meat in this lightened up classic!
Course Main Course
Cuisine Asian
Keyword cauliflower, healthy, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Tiffany
Ingredients
Sauce
Instructions
5-6 cups cauliflower florets
3 tablespoons vegetable oil
1/3 cup corn starch
3-4 cups steamed rice, for serving
thinly sliced green onions for garnish
3/4 cup sugar
1/2 cup apple cider vinegar (may sub white vinegar)
2 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 cup ketchup
1 tablespoon cornstarch + 2 tablespoon cold water
1. Preheat oven to 425 degrees and grease a baking sheet. Combine cauliflower and oil in a large ziplock bag. Seal and
shake to coat cauliflower in the oil. Open the bag, add corn starch, seal bag and toss to coat again.
2. Transfer coated cauliflower to greased pan. Bake for 15-20 minutes until cauliflower starts to brown on the bottoms.
Switch oven to broil and cook on high for 3-4 minutes just until tops start to brown. (watch carefully so the cauliflower
doesn’t burn!)
3. While cauliflower is cooking, prepare the sauce: Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup
to a medium saucepan. Stir and bring to a boil. In a small bowl whisk together the 1 tablespoon corn starch and cold
water until dissolved. Add to saucepan and stir until thickened, then reduce to low heat.
4. In a large heat-safe combine roasted cauliflower and sauce. Serve with steamed rice and top with sliced green onions.
Chicken and Broccoli Stir Fry
This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in
a savory sauce. You can have a healthy and easy dinner on the table in less than 30 minutes!
Course Main
Cuisine Asian
Keyword broccoli stir fry, chicken and broccoli stir fry, chicken stir fry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 308kcal
Author Dinner at the Zoo
Ingredients
Instructions
1 pound boneless skinless chicken breast cut into 1 inch pieces
1 tablespoon + 1 teaspoon vegetable oil
2 cups small broccoli florets
1 cup sliced mushrooms if you don’t like mushrooms you can add more broccoli instead
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 cup oyster sauce
1/4 cup low sodium chicken broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
salt and pepper to taste
1. Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for
approximately 4 minutes or until vegetables are tender.
2. Add the ginger and garlic to the pan and cook for 30 seconds more.
3. Remove the vegetables from the pan; place them on a plate and cover.
4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do
this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
7. In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil, and soy sauce. In a small bowl mix
the cornstarch with a tablespoon of cold water.

BLACKENED SHRIMP SALAD
INGREDIENTS
- 1 tablespoon extra virgin olive oil
- 12 large shrimp, deveined, tails removed
- 1-2 teaspoons blackening seasoning (depending on how spicy you like it)
- 4 cups spring mix (or your favorite lettuce)
- ¼ cup black beans drained and rinsed
- ¼ cup grilled corn
- ¼ cup fresh salsa
- lime wedges for serving, if desired
INSTRUCTIONS
- Add olive oil to a large skillet and heat.
- Sprinkle shrimp with blackening seasoning.
- Saute until fully cooked, 3-4 minutes or until opaque.
- To assemble the salad fill two bowls with mixed greens.
- Top with cooked shrimp, black beans, salsa, corn, and lime wedges, if desired.
- Serve immediately with a drizzle of sour cream, ranch.
Healthy Green Smoothie Recipes
Good Green Tea Smoothie
- Cook10 m
- Ready In10 m
Ingredients
-
- 3 cups frozen white grapes
- 2 packed cups baby spinach
- 1½ cups strong brewed green tea (see Tip), cooled
- 1 medium ripe avocado
- 2 teaspoons honey
Directions
- 1Combine grapes, spinach, green tea, avocado and honey in a blender; blend until smooth. Serve immediately.
- Tip: To brew strong green tea, use twice the amount of tea (or two tea bags), but do not over steep. Green tea should be steeped for no longer than 3 minutes; over steeping will give the tea a bitter taste.
Jason Mraz’s Avocado Green Smoothie
To make this green smoothie recipe a meal-in-a-glass, musician Mraz adds a tablespoon of coconut oil and some sprouted flax or chia seeds.
- By: Jason Mraz
Ingredients
-
- 1¼ cups cold unsweetened almond milk or coconut milk beverage
- 1 ripe avocado
- 1 ripe banana
- 1 sweet apple, such as Honeycrisp, sliced
- ½ large or 1 small stalk celery, chopped
- 2 cups lightly packed kale leaves or spinach
- 1 1-inch piece peeled fresh ginger
- 8 ice cubes
Directions
- 1Blend milk beverage, avocado, banana, apple, celery, kale (or spinach), ginger and ice in a blender until very smooth
Raspberry-Peach-Mango Smoothie Bowl
- Cook
10 m
- Ready In
10 m
Ingredients
-
- 1 cup frozen mango chunks
- ¾ cup nonfat plain Greek yogurt
- ¼ cup reduced-fat milk
- 1 teaspoon vanilla extract
- ¼ ripe peach, sliced
- ⅓ cup raspberries
- 1 tablespoon sliced almonds, toasted if desired
- 1 tablespoon unsweetened coconut flakes, toasted if desired
- 1 teaspoon chia seeds
Directions
1Combine mango, yogurt, milk, and vanilla in a blender. Puree until smooth.
2Pour the smoothie into a bowl and top with peach slices, raspberries, almonds, coconut and chia seeds to taste.nd vanilla in a blender. Puree until smooth.
Healthy Tropical Smoothie Recipes
Find healthy, delicious tropical smoothie recipes, from the food and nutrition experts at EatingWell.

Unicorn Smoothie
- Prep 20 m
- Ready In20 m
Ingredients
-
- 1½ cups low-fat milk, divided
- 1½ cups low-fat vanilla yogurt, divided
- 3 large bananas, divided
- 1 cup frozen blackberries or blueberries
-
- 1 cup frozen mango chunks
- 1 cup frozen raspberries or strawberries
- Star fruit, kiwi, mixed berries and chia seeds for garnish
Directions
- 1Combine ½ cup each milk and yogurt, 1 banana and blackberries (or blueberries) in a blender. Blend until smooth. Divide the mixture among 4 large glasses. Place in the freezer. Rinse out the blender.
- 2Combine ½ cup each milk and yogurt, 1 banana and mango chunks in the blender. Blend until smooth. Divide the mixture over the purple layer in the glasses. Return the glasses to the freezer. Rinse out the blender.
- 3Combine the remaining ½ cup each milk and yogurt, the remaining banana and raspberries (or strawberries) in the blender. Blend until smooth. Divide the mixture over the yellow layer in the glasses. Run a skewer around the edges to swirl the layers slightly.
- 4If desired, arrange star fruit slices, kiwi slices, and berries on 4 wooden skewers to garnish each glass. Sprinkle with chia seeds, if desired.
Papaya-Coconut Smoothie

- Prep
5 m
- Ready In
5 m
Ingredients
-
- ¾ cup unsweetened coconut milk beverage
- ½ cup chopped cantaloupe
- ½ cup chopped papaya
- ½ frozen medium banana
-
- 1 pitted date
- 1 tablespoon ground flaxseed
- 2-4 ice cubes
- Unsweetened coconut flakes for garnish
Directions
- 1Combine coconut milk beverage, cantaloupe, papaya, banana, date, flaxseed and ice cubes in a blender. Puree until smooth. Garnish with coconut flakes, if desired.
Mango-Passion Fruit Smoothie
- Cook
5 m
- Ready In
5 m
Ingredients
-
- 1 ripe mango, peeled and diced (1 cup)
- ⅔ cup nonfat vanilla yogurt
- ⅓- ½ cup frozen passion fruit juice concentrate
-
- ¼ cup water
- 2 ice cubes, crushed
Directions
- 1Combine mango, yogurt, ⅓ cup juice concentrate, water and crushed ice in a blender; cover and blend until smooth and frothy. Add more concentrate, if desired. Serve immediately.
Pineapple Smoothie
- Cook
10 m
- Ready In
10 m
Ingredients
-
- 1 cup cubed fresh or drained canned pineapple
- ¼ cup frozen pineapple-orange-juice concentrate
- ½ cup nonfat vanilla yogurt
-
- ¼ cup water
- 2 ice cubes, crushed
Directions
- 1Combine pineapple, pineapple-orange-juice concentrate, yogurt, water, and ice cubes in a blender; blend until smooth and frothy. Serve immediately.
Mango Piña Colada Smoothie
- Cook
5 m
- Ready In
5 m
Ingredients
-
- 1 cup nonfat plain Greek yogurt
- ¾ cup frozen pineapple
- ¾ cup frozen mango
-
- ½ cup “lite” coconut milk (see Tip)
- Unsweetened coconut flakes for garnish
Directions
- 1Combine yogurt, pineapple, mango and coconut milk in a blender. Puree until smooth. Garnish with coconut flakes, if desired.
- Tip: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
Virgin Banana Piña Colada Pops
- Prep
15 m
- Ready In
4 h 15 m
Ingredients
-
- 2 very ripe bananas, sliced
- 1 cup diced fresh pineapple
-
- 1 cup pineapple juice
- 1 cup coconut milk (see Tip)
Directions
- 1Combine bananas, pineapple, pineapple juice and coconut milk in a blender. Puree until smooth. Divide among ten 3-ounce popsicle molds and freeze until firm, at least 4 hours.
- To make ahead: Freeze for up to 3 weeks.
- Equipment: Ten 3-ounce (or similar-size) freezer-pop molds
- Tip: Shake the can of coconut milk well before using. Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.

Cherry Piña Colada Smoothie
- Cook
5 m
- Ready In
5 m
Ingredients
-
- 1 cup nonfat plain Greek yogurt
- ¾ cup frozen pineapple
- ¾ cup frozen pitted cherries
-
- ½ cup “lite” coconut milk (see Tip)
- Unsweetened coconut flakes for garnish
- 1Combine yogurt, pineapple, cherries and coconut milk in a blender. Puree until smooth. Garnish with coconut flakes, if desired.
- Tip: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.

Cherry Piña Colada Smoothie

- Cook
5 m
- Ready In
5 m
-
- 1 cup nonfat plain Greek yogurt
- ¾ cup frozen pineapple
- ¾ cup frozen pitted cherries
-
- ½ cup “lite” coconut milk (see Tip)
- Unsweetened coconut flakes for garnish
- 1Combine yogurt, pineapple, cherries and coconut milk in a blender. Puree until smooth. Garnish with coconut flakes, if desired.
- Tip: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
NIDA: NDAFW is a week-long series of events that links teens to science-based facts to shatter the myths about drugs. Healthcare professionals can participate in NDAFW by providing teens with
Still Me By Jojo Moyes 

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Vengeful byV.E. Schwab










































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Our mission at the Resource & Wellness Center is to provide a safe haven for adults who experience mental health issues that by promoting ongoing recovery through peer support, advocacy, empowerment, and social skills development in a culturally competent manner.