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.
Because today is cloudy and a few degrees cooler than it has been, I’m thinking of making a comforting fish stew for dinner. I’ve also come to find lately that soups and stews are the gift that keeps on giving. As recently as yesterday, I was still eating leftovers from the green minestrone I made early last week, which I’ve been keeping in the freezer. Regardless of how long a recipe lasts me, though, I rarely waiver from my standard for quick preparation involving
With all the fuss about omega-3 fats, it’s easy to forget that fish isn’t a one-trick pony. Another nutrient for which seafood is just about the only naturally-rich source (aside from sunshine!) is vitamin D. Vitamin D is a fat-soluble nutrient, which means the body absorbs it alongside fats and oils you eat. And
I have mentioned before that the stresses of wedding planning are all worth it to me for the fabulously fun opportunity to pick the food. Today I am excited to report that our caterer has officially been selected and the menu is shaping up nicely. Here is a sneak preview of the seafood selections…
-dim sum including pan-fried swordfish dumplings
As a bit of a detox from Restaurant Week, Lloyd and I ate a very vegetabley dinner last night - big bowls of green minestrone soup. I might have been jumping the gun a bit on hot soup season, but it was fresh-tasting and filling. With all my talk about seafood, I didn't want it to go unsaid that a colorful variety of veggies are the cornerstone of a healthful diet. As it so works out, veggies and seafood go hand in hand and it's never hard to find recipes
Tonight marks the beginning of a weekend-long DC Restaurant Week spree. Twice a year, the finest spots in town offer $35 three-course dinner deals, and we can't help but to take full advantage. So this is the official disclaimer - there's going to be a disproportionate number of out to eat meals on the blog. The good news...they will all be RD-approved. Stay tuned!
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, just outside of Austin, TX. 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.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Kailua, HI on the island of Oahu where my husband serves as a US Marine Corps JAG.
People in Hawaii eat more fish and shellfish than average, but over 80 percent of typical Americans don't eat seafood at least twice per week. Doctors and dietitians like me say that's the goal, so BlogAboutSeafood is here to show you just what plenty of seafood looks like in an RD's real-life diet.
Photo by Marco Garcia
