The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
Our little beach town of Kailua is changing a lot in our last couple months here. There are of course pros and cons to new development, but since most of the changes seem to be food related, I can’t help but to focus on the pros. This spring we’ve acquired a new Whole Foods and a Latin bistro called Cactus, both within walking distance. Cactus is a particularly big deal to me because fare inspired by these regions – Mexico, Cuba, Central, and South American – is scarce in Hawaii. And being from Texas, it’s just about my favorite. So I was really excited to try Cactus. Clearly, because we arrived at 7pm sharp on opening night. We ordered four items to share: the cactus guacamole with three salsas, the ahi ceviche, the cilantro risotto with goat cheese mousse, and the special mongchong over smashed plantains. The atmosphere was a little boisterous, which was probably to be expected on opening night, but the food came out quickly and was all unique and yummy. We’re hoping to get back at least once more in our short time left here.
Rima Kleiner, MS, RD
I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.
Jennifer McGuire, MS, RD
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware. I live in Beaufort, SC where my husband serves as a US Marine Corps Judge Advocate. I love to entertain, travel, watch reality TV, grill outdoors, run, and practice yoga.