Alice does OK with her eating routine during the day (breakfast and at work). But when she gets home, the munchies have a strangle-hold on her. We went looking for help on the Internet and found some great advice on the REAL AGE website: Choose water-filled fruit like slices of juicy ripe cantaloupe.

According to Dr. Jonny Bowden, author of The 150 Healthiest Foods on Earth, eating foods with high water content tends to be even more filling than chugging water with meals and can chase away that desire for stupid stuff like Cheetos!

Cantaloupe is an orange oasis, and its flesh is 90% water — which means it’s a wonderful paradox for the calorie conscious. It makes you feel really full when it’s in your stomach, but it’s really low in calories: An entire large cantaloupe has only 277 calories. What’s in that other 10%, you ask? Loads of good stuff, like blood-pressure-friendly potassium (427 milligrams per cup of cubed cantaloupe) and cancer-fighting beta carotene (3,000 micrograms).

Fresh cantaloupe at the peak of ripeness is pretty hard to beat and doesn’t necessarily need much accompaniment. But if you’re feeling creative, try some of these summer-inspired recipes from EatingWell:

Melon Panzanella
An Italian-style lunch salad; serves 6 at 1 C ea.

Traditional panzanella, Italian bread salad, was the inspiration for this dish. This variation uses sweet, ripe melon instead of tomatoes, plus peppery arugula and a touch of sizzled prosciutto to complement the taste of the melon. Try firm-textured orange- or green-fleshed melons, such as honeydew, casaba, cantaloupe or Galia. We even like it with watermelon.

4 ounces whole-grain bread, torn into bite-size pieces (about 2 1/2 cups)
3 tablespoons extra-virgin olive oil
1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3 cup)
2 cloves garlic, minced
2 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups torn arugula leaves
2 cups cubed firm ripe melon
2 tablespoons chopped fresh basil

Preheat oven to 250°F. Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds more. Remove from the heat and stir in vinegar, salt and pepper. Place arugula, melon, basil and the toasted bread in a large bowl. Add the prosciutto mixture and toss to combine. Let the salad stand for about 20 minutes before serving so the bread can absorb some of the dressing.

Nutrition Information: Per serving: 130 calories; 8 g fat (1 g sat, 5 g mono); 4 mg cholesterol; 13 g carbohydrate; 3 g protein; 3 g fiber; 277 mg sodium; 149 mg potassium.
Nutrition bonus: Vitamin C (16% daily value).1 Carbohydrate Serving. Exchanges: 1/2 starch, 1 vegetable, 1 1/2 fat