A Fit and Flavorful Picnic

Its summer time, and the picnic basket is ready to go. You've done your reading, and packed a lunch that's full of healthy treats - whole wheat bread, lots of protein, vegetables and fruit for dessert. But are you sacrificing flavor for low fat? Classic condiments, like ketchup and mayonnaise, can quickly turn a healthy lunch into a calorie fest. But who wants to eat a plain turkey sandwich? Or skip the potato salad?

In her new book, FIT FOOD, Ellen Haas has a fit and flavorful way to enjoy your summer picnic without ingesting all those fats and sugars from typical toppings. Why not try her Corn and Avocado Relish (recipe below). You may be thinking avocado? Is that really much better than a spoon full of mayo? Haas says yes. Avocados are full of folate, fiber, potassium and vitamin C. The fat they carry is heart-healthy monounsaturated fat. And of course, they're delicious!

Avocados are just one of the 21 Fit Foods Haas describes in her cookbook. Her philosophy is simple. It's time to stop avoiding "bad" food and start embracing "good" food with FIT FOOD! This delectable book reveals the 21 Fit Foods that reinforce each other's health benefits and supply your body with the nourishment it needs for a long and healthy life. Other picnic perfect recipes full of fit foods are Roast Turkey, Sun-dried Tomato and Basil Wraps, Apple-Walnut Chicken Salad and Grilled Salmon and Fresh Spinach Wraps. Pick up a copy for a fit and flavorful picnic!

CORN AND AVOCADO RELISH
INGREDIENTS:
1 ear corn, shucked
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped red onion
2 tablespoons chopped scallions
1/2 tablespoon seeded, chopped jalapeno pepper
1/2 teaspoon chopped, fresh cilantro
1/2 avocado
salt to taste
freshly ground black pepper

COOKING INSTRUCTIONS:
1. Preheat the grill or oven to 450 degrees Fahrenheit
2. Roast the corn on the grill until it begins to turn golden, about ten minutes.
3. Meanwhile, mix the lime juice, olive oil, vinegar, red onion, scallions, jalapeno and cilantro together in a bowl.
4. When the corn is cool enough to handle, cut the kernels from the cob and add them to the bowl. Pit, skin and chop the avocado and add that to the bowl.
5. Season with salt and pepper.

ABOUT THE AUTHOR:
Ellen Haas is a leading expert on healthy eating and founder and CEO of FoodFit.com, a popular source for healthy eating on the web. As Undersecretary of Agriculture for Food, Nutrition and Consumer Services, she was the nation's top nutrition official from 1993-1997, and is widely known for making school lunches healthier. When she launched FoodFit.com in 2000, it was a natural extension of her long career dedicated to consumer advocacy.