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Archive for April, 2012

Easy Fiesta Tofu Quiche

Monday, April 30th, 2012

This is a good one for tofu-avoiders as it blends into the eggs and cheese seamlessly.

Banana Apricot Bran Muffins

Sunday, April 29th, 2012

These make Sunday breakfast warm out of the oven, but be sure to freeze a few for a quick “grab and go” weekday breakfast.

Dads Can Cook

Saturday, April 28th, 2012

No, it’s not a reality TV show! At a South Philly Early Headstart program, fathers come together to learn nutritious ways in the kitchen — for themselves and their children.

Easy Oven Lasagna

Saturday, April 28th, 2012

An old favorite, prepared an easier way — with uncooked noodles! Recipe courtesy of the clinical nutrition staff of City of Hope.

Eric Ripert’s Toaster-Oven Chicken Paillard

Friday, April 27th, 2012

Though he is known for fish professionally, Ripert rarely makes it at home. This is an unexpected preparation, and a neat trick for making dinner without heating the oven. (If you don’t have a toaster oven, you can use a conventional oven at the same temperature and time, though it will take a big oven longer to preheat.)

Italian Greens

Thursday, April 26th, 2012

Recipe By American Diabetes Association
Escarole is one of those vegetables that once you try it, you wonder why you haven’t been eating it all along. This dish pairs well chicken.

Jeweled Basmati Rice with Goji Berries

Wednesday, April 25th, 2012

In many parts of Asia, rice is often garnished or mixed with ingredients to render the white grain more colorful. Exotic goji berries and shaved raw broccoli florets turn plain rice into a vegetarian course that can be served over fresh salad greens.  

Nate Appleman’s Breakfast Smoothie

Tuesday, April 24th, 2012

After a major weight loss, the marathoning chef fuels up with this regularly. Tip: Peel and cut your bananas before freezing (store in plastic wrap). Yogurt without sugar is essential; the fruit and honey should provide enough sweetness.

Raw Zucchini Salad with Prunes and Tamari Dressing

Monday, April 23rd, 2012

Zucchini is excellent eaten raw, retaining its crunchy texture when julienned into long, thin strands. Tossed with sweet prunes and drizzled with a savory and tangy, honey-sweetened tamari-based salad dressing, it makes for a perfect appetizer or vegetable side to any roasted or grilled meats or seafood.

Penne Pasta with Chicken Cacciatore Sauce

Sunday, April 22nd, 2012

Recipe By Aliza Green, author of Making Artisan Pasta
When Chef Green isn’t making fresh pasta, this recipe using dried whole wheat pasta is a quick and nutritious weeknight dinner. If you have your ingredients prepped and your water boiling, the sauce cooks in about the same time as the pasta.

It Takes a Chef

Saturday, April 21st, 2012

Life in the kitchen means long hours, stress and plenty of opportunity for over-eating. We talk to local chefs Walter Staib, Brad Spence and Moncia Glass about their efforts to stay healthy amidst the temptation. And Allison Adato weighs in on what she learned while writing “Smart Chef’s Stay Slim”

Black Bean Soup

Saturday, April 21st, 2012

Recipe By Chef Kathy Gold
Using a pressure cooker makes this recipe easy. But you can also substitute by using two 15 ounce cans of black beans.

Broccoli With Hazelnuts

Friday, April 20th, 2012

Recipe By American Diabetes Association
You might not think of pairing nuts with vegetables, but here the hazelnuts are like a rich crouton. You’ll never miss the butter!

Vital Signs Ep. 1 – Part 4

September 19th, 2011

Noelle Dames looks to extending the Greensgrow LIFE program. While, Joseph Mitsouras and his family preserve their share.

Vital Signs Ep. 1 – Part 3

September 12th, 2011

Joseph Mitsouras shares how his family includes children in meal planning.

April 2012
« Mar   May »

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

More wisdom »

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