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.



Forks Over Knives – How to Transition to a Whole Food, Plant-Based Diet

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


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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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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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