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.



The Best Food & Fitness for Your Age

Dr. Inbar Kirson, founder of Physicians for Weight Losstells us which diet and exercise is right for us and how it changes at different times in our life.

You’ll learn….

~The REAL cause of high cholesterol (only 15% comes from food!)

~Let  your kids eat carbs! (How they convert them into protein – and what age that shifts)

~How alcohol affects the body/best-to-worst drink choices/how many hours each drink slows the metabolism

~The best breakfast to kickstart your metabolism for the day

~How inflammation affects your body and whether you have it

~The truth on juicing/smoothies

~The best exercise for each age group

Click the play button or the title to listen.

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March 11, 2017

A Grapevine of Friends – Wine & Craft Beer Tasting

Where: The Westin Itasca 400 Park Blvd, Itasca

Join the friends of Clearbrook for one fantastic night with fine wines, craft beers, delectable food and live entertainment.

Saturday March 11 6:30-11 at The Westin in Itasca.  After party in the Westin’s Lakeside Pavilion

Advance tickets $110, after February 10th, $120.


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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Butternut Squash, Sweet Sausage & Gnocchi w/Sage


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

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