Healthy with Hart

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.



Psychics, Healers & Mediums – A Journalist, a Road Trip, and Voices from the Other Side Jenniffer Weigel asks, “Is it real?”

Emmy Award-winning journalist Jen Weigel discusses highlights of her interviews with top psychics, healers and mediums.  Plus……

*Intuition – everyone has it, learn how to develop yours

*Tips for finding someone you feel is legit

*How to tap into your “Angel Posse”

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Eat Oranges, Burn Fat


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.

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Fiesta Chili Lime Salad with Mango Avocado Salsa

Serves: 4-5 Prep time: 20 minutes


1 1/4lb boneless, skinless chicken breasts

1/4 C + 2 T freshly squeezed lime juice

2 T olive oil

1 t. each: garlic powder, salt

1/2 t chipotle chili powder

4 T chopped cilantro, divided

1 large red pepper, thinly sliced

2 mangoes, diced

2 avocados, diced

1/2 C red onions, minced

1 jalapeno, minced (seeds and ribs removed)

6 C. romaine (or lettuce of choice), roughly chopped

  1. Chicken: Combine 1/4 c lime juice, olive oil, garlic powder, salt, chili powder and 1 T cilantro in a bowl and stir.  Add the chicken breasts and allow to marinate for at least 15 minutes and up to 30 minutes.  While the chicken is marinating, prepare the salsa.   Heat a large skillet over medium high heat, remove chicken from marinade and cook the chicken for 7-11 minutes.  Remove to a cutting board, let rest for at least 10 minutes before dicing.  Add the bell peppers to the pan and saute for just a minute so the flavors left behind by the chicken get picked up, remove to a plate.
  2. Mango Salsa:  Add the diced mangoes, avocados, red onions, jalapenos, 3 T cilantro and 2 T lime juice to a bowl.  Season with a big pinch of salt and stir to combine.
  3.  Assemble:  Place the chopped lettuce in a large bowl, top with the salsa, peppers and diced chicken.  Serve immediately.                                   (Note: We didn’t need dressing as the salsa was plenty.  If you’d like to drizzle something on top, consider doubling the marinade and saving 1/2 before marinating the chicken.  This can be used as a dressing at the end!)                                                                                                                     Recipe provided by Little Spice Jar

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