3 spa favorites: Spa chefs share their flavorful, low-cal recipes - Lowfat & Easy

Shape, March, 2002 by Robin Vietta-Miller

Meanwhile, place 2 cups of spinach on each of 4 plates. Top each plate o spinach with 1/2 cup squash and 1/2 cup bell pepper.

Place a cooked salmon fillet atop each salad and sprinkle with 2 teaspoons o pecans. Top with 2 tablespoons of dressing and 1 tablespoon of reserved fruit.

Nutrition Score per serving: 322 calorie 37% fat (13.4 g; 2 g saturated), 28% carbs (22.5 g), 35% protein (28 g), 7 g fiber 180 mg calcium, 5 mg iron, 443 mg sodium.

Robin Vitetta-Miller, M.S., is a nutritionist, food writer and author of The Newlywed Cookbook (Sourcebooks, 1999).

RELATED ARTICLE: How to turn any meal

INTO SPA CUISINE

Techniques

* Use ripe, seasonal produce whenever possible.

* Add fresh and dried fruit to savory dishes like vegetable stirfries, chicken stew and pork tenderloin.

* Try wild-mushroom-infused beef broth over grilled steak or chicken.

* Spoon sun-dried-tomato-infused vegetable broth over fish.

* Braise chicken and turkey in garlic and-herb-infused chicken broth.

* Boost flavor of grilled or roasted chicken, fish and pork with a squeeze of citrus - lemon, lime, orange or grapefruit.

* Use fresh herbs - rosemary, thyme, oregano, sage, basil - instead of dried.