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.
Dr. Inbar Kirson, founder of Physicians for Weight Loss, tells us which diet and exercise is right for us and how it changes at different times in our life.
~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
A Grapevine of Friends – Wine & Craft Beer TastingWhere: 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.
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