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By Fit Staff - May 3rd, 2012
Recipe by Jennifer Chandler
Jennifer Chandler lightens up a shrimp salad by using nonfat yogurt and a light lime vinaigrette. By adding mango, avocado and serving it over mixed greens, you also get some of your fruit and vegetable servings in.
By Lari Robling - 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.
By Fit Staff - March 31st, 2012
Recipe By Chef Ian Moroney, Pumpkin
Don't have left-over chicken? A cooked one from the supermarket works, too, but check out the sodium as many prepared chickens are loaded with extra salt.
By Fit Staff - March 29th, 2012
Recipe By Dr. Michael Fenster
Buckwheat is a great alternative to people who wish or need to avoid foods high in gluten. This recipe pairs perfectly with any fish dish or as a meal alone.
By Fit Staff - March 21st, 2012
Recipe By Chef Jim Coleman
An unusual mix of ingredients!
By Fit Staff - March 19th, 2012
Recipe By Katie Cavuto Boyle
At last, a kid-friendly bean salad. Edamame may be hard to say, but it's easy to see why kids take to this soybean that is healthy and relatively unprocessed.
By Fit Staff - March 17th, 2012
Recipe By Robin Ellis
This combination is enlivened by the lemony dressing, it's moreish! Another good lunch number for company.
By Lari Robling - February 29th, 2012
Recipe By Ten Arts Chef Jennifer Carroll, adapted by Lari Robling
Looking for salad ideas to keep things interesting?
By Fit Staff - February 15th, 2012
Recipe By Chef Sal DiPlama of the Pennsylvania Hospital
At Fit, we think fennel is a much over-looked vegetable. Give this refreshing salad a try.
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.
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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.
