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.
I had an action-packed weekend, fueled by some tasty fish meals. Friday we had crab cakes and baked sweet potato fries, which were both a little overcooked, but still satisfying. I followed the "Most People Like Every Meal We Serve" recipe, and I have to agree, it results in the perfect classic-tasting crab cake.
Ever since our busy weekend, I've been in low-effort meal mode. Yesterday for dinner we had salmon burgers, and today for lunch I had a toasty crab melt. Both came together in less than 10 minutes start to finish.
The cherry on top of a long weekend is a short week. Last weekend really jump-started our motivation to explore every inch of Hawaii and I cannot wait for this one. Valentine's Day was super low key. I went to the farmers' market in the morning and it was delightful. I'm definitely making that a weekly tradition. For dinner we stayed in (we swore off going out to eat on V-Day years ago due to the crowds and pricey prix fixe menus) and Lloyd cooked the roasted
Fridays just before a three-day weekend are the best. Sometimes the anticipation of a full 72-hour respite is arguably better than the actual respite. But I'm confident this weekend will live up to my expectations. My friend Allison from graduate school and her friend will be in town, so Lloyd and I get to entertain a little for the first time since we've been in Hawaii. We're inviting them to go kayaking at Kailua Beach Sunday and then have a cook-out here at home. Here's the menu I came up with...
We cooked three delicious fish meals at home this weekend, all of which qualify as re-dos. (I've probably mentioned before that my mom has always written "re-do" by the repeat-worthy recipes in her cookbooks.) Saturday dinner was creamy tomato shrimp pasta. If you keep frozen shrimp in the freezer, you can make this virtually anytime because the rest of the ingredients are staples or substitutable with staples. Instead of heavy cream, I used half 1 percent
I am back home in Hawaii today. I was telling my colleague that I can't decide if the trip to and from Washington is shockingly long or shockingly short. But I think I'm leaning towards the later. It's amazing I can wake up two days in a row, nearly half the world apart.
Upon my return there were no groceries. So after work today, in between many loads of laundry, I am going to plan some meals and get over to the commissary. Here's what I'm thinking so far for the week...
Last Tuesday I got on a plane in balmy Honolulu and (some minor delays and a red-eye later) got off in icy Washington, DC. I'm back for work - one of four trips I'll make this year to attend meetings and spend face time with my colleagues. Except for the despicable weather, it's been a valuable and interesting week. The big meeting I attended and gave comments at was of the 2010 Dietary Guidelines Advisory Committee. These are the important 12 people that will set nutrition recommendations for the
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
