MyPyramid says most meat and poultry choices should be lean or low-fat. Fish, nuts, and seeds contain healthy oils, so choose these foods frequently instead of meat or poultry.
This week I'm lucky to be staying with two sets of good friends here in Washington, DC. I'm very grateful for their hospitality and really enjoy the chance to catch up. Not surprisingly, my appreciation manifests in food! Monday night I took the first couple I stayed with to dinner at Olazzo in downtown Bethesda. I chose the linguine with clams and white wine sauce. It was the perfect light meal for a warm spring night.
Who would have ever thought that my trip back to Washington, DC this week for work would require more summery clothes than I am used to wearing in Hawaii? It is smoking hot and sunny in the city and I'm loving it while it lasts. Thunderstorms are expected started Wednesday through Saturday when I leave. But sunshine awaits me back in Hawaii!
I am going out of town Wednesday night for a weekend of fun followed by a week of work. The fun part is a couple of days in Las Vegas for my little sister's 21st birthday. The work part is meetings in Washington, including the third meeting of the Dietary Guidelines Advisory Committee. Though I am always hesitant to leave Oahu, both travel stops should actually be entertaining in their own right.
Regardless of what you have planned this weekend, clear a meal - dinner tonight, lunch tomorrow, Sunday brunch...whatever it takes - for Seared Scallops with Champagne Risotto.
As I started to get hungry for lunch today, I scanned the pantry and egg noodles caught my eye. I decided to concoct a "tuna steak stroganoff" dish, which turned out well. So here's the "recipe," minus those pesky exact measurements.
As the whole wheat egg noodles are boiling, gently heat the following ingredients in a small pan:
-skim milk
-pat of butter
-spoonful of ricotta cheese
-sprinkle of flour
-splash of white wine
-salt and pepper
My dear college friend, Stephanie, was visiting from Texas the last several days, and we had a ball.
We took a surf lesson...
and swam in a cage surrounded by wild sharks...
I just got my favorite newsletter in the mail, the Tufts Health & Nutrition Letter. And, as is consistently the case, there are a few articles about the benefits of eating seafood. The most interesting summarizes a new study in the American Journal of Clinical Nutrition that found moderate wine consumption boosts levels of the heart-healthy omega-3 fatty acids found in fish. As Tufts describes, "the results may provide an additional explanation for why moderate wine drinking has been linked to a
I've had two nice long jogs this week in preparation for a 10k I'm running on Saturday, so when I woke up this morning, I was ravenous. Cereal with fruit wasn't going to cut it, but I still wanted something healthful, so of course I thought of fish. What I ended up making is loosely based on Crab Cakes Benedict.
First I toasted half of a whole wheat English muffin.
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
