To avoid overeating at summer barbecues, stick to your go-to healthier options like grilled vegetables, grilled chicken and salads. Or you can fire up your own grill and bring healthier options everyone will enjoy, including Pritikin Longevity Center's grilled corn on the cobb, citrus fennel mango salad, and BBQ So-Soya.

Grilled Corn on Cob by Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa

Ingredients:

2 ea. Fresh Corn on the cob (cut in halves)
4 cups Skim Milk
½ tsp Splenda
¼ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
Procedure:

Clean corn and cook in milk with cinnamon, nutmeg, vanilla extract and splenda for 15 minutes
Drain and grill for 5 minutes

Citrus Fennel Mango Salad by Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa

Yield: 8

Ingredients:

2 Bulbs fennel julienne
1 Grapefruit (supreme)
2 Oranges (Supreme)
3 Mangoes (peeled & julienne)
¼ Bu Cilantro chopped
1 t chopped garlic
1 Red onion julienne
1 Red pepper julienne
1 Green pepper julienne
1 carrot julienne
1 # Lettuce (chopped)
Dressing:

1 T Low sodium stone ground mustard
¼ C Rice wine vinegar
2 T Apple juice concentrate
Procedures:

Combine all Vegetables in a bowl
In a separate bowl combine all ingredients for dressing and mix well
Add dressing to vegetables and let stand for 15 minutes
Serve on a bed of chopped lettuce

BBQ So-Soya by Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa

Serves: 8

Ingredients:

1 lb. So-Soya, sliced
6 oz Pritikin BBQ Sauce
1 ½ c onions, peeled & diced
½ c garlic, chopped
1 large carrot, peeled & diced
2 c cabbage, shredded
1 ½ c red grapes
Procedure:

Soak So-Soya in hot water for five minutes and drain
Sauté all vegetables & So-Soya.