Roasted Fresh Tropical Fruit

Adapted from the Pritikin Institute.

1 cup diced peeled papaya

1 cup diced peeled peaches

1 cup diced peeled pineapple

1 cup diced peeled mango

1 cup diced peeled banana

1/2 Tsp.date sugar

1 Tbsp. balsamic vinegar

1/8 tsp. lime juice

1/4 cup water

1 tsp. cornstarch

Preheat oven to 475 F. Place fruit in baking pan. Sprinkle with date sugar and lime juice. Roast for 10-15 minutes or until the fruit is cooked through.

In a small saucepan, combine water and vinegar and bring to a boil. Add cornstarch; cook and stir about 1 minute or until mixture is thick. Drizzle thickened mixture over roasted fruit. Toss gently to coat. Serve chilled or at room temperature. Serves. 10

Nutritional information per serving: 50 calories; 13 g carbohydrate; less than 1 g protein; less than 1 g fat; 0 mg cholesterol; 2 mg sdium; 1 g dietary fiber.

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Asian Spiced Salmon

Dr. Heather Piña

1/2 c. white wine

1 1/2 Tbsp. soy sauce

2 tsp. dried basil

1/2 tsp.ginger powder

1/2 Tbsp. Dijon mustard (no salt added)

3 Tbsp. balsamic vinegar

1 Tbsp. apple juice concentrate

1/4 tsp. ground black pepper

1 Tbsp. chopped garlic

1/2 cup plus 2 Tbsp. water

1 Tbsp. cornstarch

1 1/2 lb. salmon or six 4 oz. pieces

In a small bowl, combine white wine, soy sauce, basil, ginger, mustard, vinegar, apple juice concentrate, black pepper, garlic and 1/2 cup water. Marinate the salmon in about 1/3 of the mixture (to coat) for 1 hour, refrigerated, setting the rest of the marinade mixture aside.

Preheat the oven to 400 F. Coat a baking pan with cooking spray. Place salmon in the pan and bake 5-7 minutes or until the fish flakes when tested with a fork.

Pour the rest of the marinade mixture into a saucepan and bring to a boil. Stir cornstarch into 2 Tbsp. water. Add cornstarch mixture to the sauce and stir frequently until thickened. Add the thickened sauce to the salmon before serving. Serves 6.

Nutritional information: 215 calories; 6 g. carbohydrates; 30 protein; 6 g fat; 108 mg cholesterol; 234 mig sodium; less than 1 g dietary fiber;

Recipe adapted from the Pritikin Institute.

(adapted from the Pritkin Longevity Institute)

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Ranchera Soup

Dr. Heather Piña

1 tsp. chopped garlic

1/4 cup chopped onion

4 cups low sodium, fat free vegetable broth

1/4 cup diced peeled potato

1/4 cup cooked garbanzo beans (or no salt added, drained, canned beans)

1/4 cup diced zucchini

1/2 cup diced tomatoes (canned, no salt added)

1/4 cup diced red bell pepper

1/4 cup diced green bell pepper

1/2 cup cooked, shredded chicken breast

1/4 cup frozen cut corn

1/8 tsp. salt

1/s tsp light soy sauce

1/2 tsp lemon juice

1 bay leaf

1/4 tsp. ground cumin

1/4 tsp. dried oregano

1/2 tsp. chopped cilantro

Coat a large skillet with cooking spray and heat over medium heat. Sauté garlic and onion for 2-3 minutes. Add the broth, potatoes, garbanzo beans and vegetables. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add the remaining ingredients. Cover the soup and simmer on low heat for 25 minutes or until the vegetables are tender. Serves 6.

Nutritional information per serving: 83 calories; 9 g carbohydrate; 2 g fat; 13 mg cholesterol; 208 mg sodium; 2 g dietary fiber.