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.
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”
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.
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
- 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.
- 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.
- 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