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.
I wasn't feeling the best yesterday, at least not feeling well enough to cook. OK, maybe I just wanted to watch Top Chef Masters in peace. Whatever the excuse, the fish tacos I had planned didn't come to be. I'll likely make them this weekend instead. In the meantime, we'll surely get a good dose of seafood tonight at the Waikiki Aquarium Summer Concert Series. Each concert in the series features signature menu items from a different Honolulu
Friday was a vacation day in Vail - Lloyd, his family, and I went hiking, saw an outdoor concert, and enjoyed a fantastic last supper at Kelly Liken. My crispy potato-crusted trout...
...was topped only by my subtly savory heirloom tomato martini.
During a trip to Washington state in June, my husband's parents stocked up on seasonal fish - halibut and salmon. We were really looking forward to seeing them this week, and when I say "them" I mean his parents and the fish! Last night we got our first sampling of the seafood in the form of halibut with fennel and tomatoes. Here is a similar recipe.
Last night's pizza was my last dinner at home for a while. Tonight we're off to the mainland for a wedding in Texas and family vacation in Colorado, so there will be many restaurant meals in my future. But home cookin' went out with a bang. These were the best pizzas I've ever made. Patient and repeated rolling resulted in my thinnest, crispiest crust to date. And letting the toppings simmer on the stovetop first made them all the more flavorful.
Monday night we had our (semi-) regular girls' dinner, and the hostess made shrimp and veggie kebabs. My biggest entertaining hurdle is finding recipes that I can make ahead, and kebabs are ingenious. Even cleverer, my friend enlisted her husband to do the actually grilling. So her hostessing wasn't interrupted for even five minutes.
I had an uneventful weekend, illustrated by the fact that the highlight may have been a to-die-for tuna wrap I created. This is seriously exciting to me, because I don't love mayonnaise and have been on the pursuit of creamy alternatives to mix with tuna for years. Here's my latest and absolutely greatest discovery...
Ingredients:
I honestly cannot believe it is Friday AGAIN. The weeks zoom by so quickly. We have absolutely no plans this weekend, so maybe time will slow down just a hair.
Last night I went to an event called Jewelry Bar, which involved local made Hawaiian Jewelry + cocktails. It's kind of a cruel and unusual combination for people who are trying to refrain from unnecessary purchases. I compromised by buying a couple gifts for family instead of myself.
Last night our meal plan took a detour because a) the crab enchiladas and green salad with roasted garlic dressing from the night before were so tasty that we wanted to eat them two days in a row, and b) "There Will Be Blood" arrived from Netflix and we wanted to get it started right after work since it's so long. Leftovers and a DVD...our version of dinner and a movie. I have to say that
Sorry for the delayed weekend wrap-up - I was a little rusty yesterday after three full days of leisure. But I got up this morning, went on a nice jog, and am now back in to the swing of things.
The Big Island was so much fun. Our first morning, we ate a hearty breakfast of shrimp eggs Benedict along the Kona waterfront. Good call on the heartiness, because our stargazing tour that afternoon required some endurance - we didn't get home until after midnight, but it was well worth it.
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
