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Healthy Soul

Be fearless, be full. Join award winning Dietitian Gina Keatley as she takes you to some unlikely places on ingredient hunts and explores the "soul" of different foods before facing the challenge to recreate the menu with All of the Passion, None of the Pounds.




Season 1 | Season 2


Out of the Pan, Into the Fire


Peach Cobbler is a traditional dessert but as portion size has increased so has America’s waist line. Join Chef Gina Keatley as she creates her own serving dishes at Brooklyn's hottest and most creative industrial workshop, Brooklyn Glass! In this episode we jump out of the pan and into the fire to reconstruct a southern staple, Peach Cobbler with All of the Passion, None of the Pounds.



Crazy for the Coop


New York City may have eight million people but they have still found room to raise chickens. Join Chef Gina Keatley as she teams up with urban farmers and discovers what it takes to raise chickens in the big city. After we head to the source—the coop—we’ll reconstruct a southern staple, the Country Omelet with All of the Passion, None of the Pounds.



Creating the Curds


Cheese is a staple in many cuisines and is a protein packed powerhouse. Join Chef Gina Keatley as she dawns a hairnet and giant paddle to help with cheese production right here in New York City. Once she has helped to create the curds, we’ll reconstruct a southern staple, Cheese Grits with All of the Passion, None of the Pounds.



Picky about Poultry


Southern breakfasts are large and in charge. Join Chef Gina Keatley as she visits a traditional meat market with a modern flare in Astoria, Queens and learns to fabricate chickens while choosing the healthiest portions. We’ll get picky about our poultry as we reconstruct a southern staple, Chicken and Waffles with All of the Passion, None of the Pounds.



Need to Knead


No food is more universal than bread. Join Chef Gina Keatley as she rises early with the bakers in Brooklyn to create delicious and nutritious breads. We’ll satisfy our need to knead as we reconstruct a southern staple, Spoonbread with All of the Passion, None of the Pounds.



Diving into the World of Sea Food


New York City may be known for pasta but it’s what you do with your pasta that truly gives it soul. Join Chef Gina Keatley as she uses her noodle to find the best crabs in New York. We’ll dive into the world of sea food as we reconstruct a southern staple, Macaroni and Cheese with All of the Passion, None of the Pounds.



Stuffin' the Sausage


Our butcher is a ham but today we’re talking turkey—sausage that is. Join Chef Gina Keatley as she talks to the sausage experts about how to choose a leaner sausage option. We’ll stuff some sausage as we reconstruct a southern staple, Sausage Gumbo with All of the Passion, None of the Pounds.



Mussel-ing Through Cornbread


With only a few basic ingredients, you can create a classic of southern cuisine, corn bread. Join Chef Gina Keatley as she learns where in New York to find the perfect cast iron pan, how to season it and the prefect protein pairing. Let’s get our shopping shoes on as we reconstruct a southern staple, Corn Bread with All of the Passion, None of the Pounds.


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