Welcome to Healthy with Hart hosted by Kathy Hart. This page will focus on healthy living through diet and eco-friendly options plus some fun things to do around this amazing city. The podcast will feature interviews with experts and celebrities that will be light-hearted, direct and fun covering everything from acupuncture and Feng Shui to household toxins and Reiki.
Drs Alana Pulday and Matthew Ledderman discuss…..
*an easy 4 week meal-by-meal plan
*don’t fear the carb!
*the dangers of protein powder
*quick & easy breakfasts
Taking a supplement of p-synephrine – an alkaloid naturally occurring in citrus fruits – before exercise helped people torch more fat during their workouts, according to the British Journal of Clinical Pharmacology. Bonus reason to slurp something tart: your body easily uses fruit sugars for energy, meaning you’ll be able to go hard at the gym.
1 butternut squash (1 1/4- 1 1/2lbs)
2 T olive oil
6 links (about 1 1/2lbs) fresh sweet sausage w/fennel (casing removed)
4 T butter
16 large fresh sage leaves
4 cloves garlic, crushed
couple pinches (about 1/4 t) freshly grated nutmeg
1 C white wine
1 1/2-2 c chicken stock
1 1/2lb fresh gnocchi
grated parmigiano-reggiano, for serving
Preheat oven to 475
Bring large pot of water to a boil for the gnocchi
Preheat a large cast-iron skillet over medium-high
Cut the neck off the squash, peel and cut into 1-1 1/2 inch cubes. Reserve the bulb portion for another meal.
Add the olive oil to the skillet, add the sausage and cook, breaking up into bite-size pieces, until browned, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add the butter to the skillet. When it melts, add the sage; cook until crispy and the butter browns, about 2 minutes. Using the slotted spoon, transfer the sage to a paper towel. Add the garlic to the skillet, stir until fragrant, 1-2 minutes. Add the squash; season with s&p and nutmeg. Add the wine and cook, stirring often, until reduced a bit, about 1 minute. Add the chicken stock, depending on how saucy you want the dish to be, and bring to a bubble. Add the sausage; transfer to the oven. Roast until the squash is tender, 12-15 minutes.
Salt the boiling water, add the gnocchi and cook until they float to the surface, about 3 minutes. Drain and toss with the squash and sausage sauce; season. Top with the sage leaves. Serve with the grated cheese for passing at the table.
recipe courtesy of Rachel Ray