Here’s a great side dish for your next autumn lunch. Packed with flavor and powerful immunity boosting combinations, pumpkin which contains zinc and pear which contains quercitin.

2 tbsp olive oil
1 chopped onion
1/2 cup minced fresh ginger
3 pears, peeled, cored and sliced thin
2 cans pumpkin puree
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
4 cups chicken broth

Put first four ingredients in a large soup pot and saute until tender, about 10 minutes. Stir in remaining ingredients and bring to a boil, then reduce heat and simmer for 20 minutes. Puree in batches in a blender until soup is smooth. Makes 4 servings.

Calories 146, Fats 4g, Sodium 146 mg, Carbs 22g, Dietary Fibers 9g, Sugars 10g, Protein 5g

Servings: 1 salad, Time: 5 minutes

2 cups romaine lettuce
1 cup shredded green cabbage
3 ounces cooked lean chicken breast, chopped into bit size pieces
1/4 cup chopped avocado
1/2 cupped chopped asparagus
1/2 cup canned mandarin oranges in juice (look for sugar free canned)
1/2 cup sliced water chestnuts, drained and chopped
2 Tablespoons minced scallions
2 Tablespoons Fiber One Bran cereal (original flavor)
1/2 cup all natural sliced almonds

Place lettuce and cabbage in a large salad bowl and toss.
Add oranges and water chestnuts, and then top with chicken.
Sprinkle scallions, Fiber One, and almonds over salad.

Calories: 290, Fat: 8g, Carbohydrates: 28, Fiber: 13g, Protein: 29g