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Archive for June, 2012


True Spanish Bread

Tuesday, June 19th, 2012

Recipe By Chef Jim Coleman
Here’s the situation: given time, yeast mixed with water and flour will turn into something delicious.


Chickpea and Spinach Curry

Monday, June 18th, 2012

Recipe by The Agatston Urban Nutrition Initiative (AUNI)
In 15 minutes, this full of fiber dish is ready to eat. Serve over white or brown rice and top with some low-fat plain yogurt.


Olive-Oil Marinated Chicken

Sunday, June 17th, 2012

Recipe By Chef Jim Coleman
Couldn’t be easier, or more delicious.


Got Health?

Saturday, June 16th, 2012

All we need to do is look around and we can see the obesity epidemic right in front of us. The reasons are many, varied and the solution elusive. Two local small businesses, Pure Fare, and Ralic Steakhouse, explain how they incorporate their personal approach into their business plan. Plus, enter the IBX Game Changers Challenge to support innovative solutions improving the region’s health and wellness.


Chimichurri Fajitas

Saturday, June 16th, 2012

Recipe By Joy Manning and Tara Mataraza Desmond from Almost Meatless
Fajitas are great for a crowd and the perfect recipe for incorporating small amounts of meat with lots of complementary ingredients.


Farro Salad

Friday, June 15th, 2012

Recipe By Chef Kathy Gold
Farro is a nutty and delicious grain that is a protein powerhouse with 7 grams in a ¼ cup. It’s readily available in Italian markets and some supermarkets.


Olive Oil Pumpkin Bread

Thursday, June 14th, 2012

Recipe By Ellie Krieger
Here the pumpkin seeds are an optional topping, but they add a pleasing crunch. The olive oil makes this especially light.


Braised Goat Meatballs with Artichokes and Fennel

Wednesday, June 13th, 2012

Recipe By Bruce Weinstein and Mark Scarbrough
Goat is in! Here’s a recipe from Goat Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough.


Chilled Cucumber Soup

Tuesday, June 12th, 2012

Cold cucumber soup is a perfect way to start a meal. Also, contrary to what you would think given the name “butter” milk, buttermilk doesn’t have butter in it. It is a cultured milk product, so look for the lower fat versions.


Green Beans & Asparagus with Red Pepper and Garlic

Monday, June 11th, 2012

Recipe By Chef Jim Coleman
As local asparagus comes to an end, feel free to increase the amount of green beans to to three quarter pounds or substitute a cup of julienne carrots. Toss in a few sliced fresh mushrooms at the end for a meaty note.


Heirloom Turkey Stuffed Exotic Peppers

Sunday, June 10th, 2012

Recipe By Chef Jim Coleman
A Fit taster says using low fat ground turkey works just as well and is less expensive.


Vietnamese Spring Rolls

Saturday, June 9th, 2012

Recipe By Chef Jim Coleman
Have your guests assemble their own — it’s fun! Although it takes a little trial and error to roll them tightly, they still taste good even if you haven’t reached rolling perfection. Send us a picture of your best and your worst.


Extra, Extra!

Saturday, June 9th, 2012

Healthy NewsWorks is a non-profit organization teaching elementary school students how to put together a newspaper. In the process, students not only learn critical thinking and writing skills, but also healthy habits.




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.




June 2012
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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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Get Healthy Philly is part of the Communities Putting Prevention to Work Initiative, a federal effort to: prevent and delay chronic disease, reduce risk factors, promote wellness in children and adults, and provide positive sustainable health change in our communities.


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