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By Fit Staff - 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.
By Fit Staff - 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.
By Fit Staff - 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.
By Fit Staff - June 8th, 2012
Recipe By Chef Jim Coleman
The easiest way to roast a pepper is to place a whole pepper under the broiler until the skin blisters and chars on one side, then rotate it around until the entire pepper is blackened.
By Fit Staff - June 6th, 2012
From Stir-Frying To The Sky's Edge, by Grace Young
In China, lettuce is a popular vegetable to eat in the summer months, enjoyed for its yin, or cooling, attributes. Stir-fried lettuce is an auspicious dish to serve for Chinese New Year, birthdays, and graduations.
By Fit Staff - June 5th, 2012
Recipe By Urban Nutrition Initiative
Vegan mayonnaise is made without eggs, but if you can't find it substitute low-fat mayonnaise.
By Fit Staff - June 4th, 2012
Recipe By Chef Jim Coleman
Eggs are a great way to go meatless — they are inexpensive and high in protein.
By Fit Staff - June 3rd, 2012
Recipe By Cathy Marschean-Spivak
Here's her great tip: Make a list of ingredients you have on hand in your refrigerator and put them into your internet search engine and see what recipes come up.
By Fit Staff - June 2nd, 2012
Recipe by Chef Kevin Roberts
This light-style tuna salad makes a good first course served over toast rounds. You won't miss the fat of the mayo in this tuna salad — the tomato juice adds zing and the horseradish mustard gives a kick.
September 19th, 2011
Noelle Dames looks to extending the Greensgrow LIFE program. While, Joseph Mitsouras and his family preserve their share.
September 12th, 2011
Joseph Mitsouras shares how his family includes children in meal planning.
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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.
Got a question for Fit? Want to submit your own "fit and fresh" recipe? Have a good story idea for us?
Contact us at fit@whyy.org
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.
Food Fit Philly is part of Get Healthy Philly, a program that works to reduce and prevent obesity and related chronic diseases (like heart disease and diabetes) by increasing access to healthy foods that people can afford.
Your body needs help when it's time to quit. SmokeFree Philly is a program of the Philadelphia Department of Public Health that offers support and tools to help smokers quit. The goal of SmokeFree Philly is to: help people to quit smoking, stop people from starting to use tobacco, and reduce heart disease, cancer and other illnesses caused by smoking.
Philadelphia Department of Public Health's Communities Putting Prevention to Work initiative supports access to fresh fruits and vegetables.
