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.
Today for lunch I made an easy-as-pie tuna melt with chopped basil, mustard, and capers. The bubbly cheese on top is aged Gouda! (definitely deserves an exclamation point)
The tuna mix-in combinations are endless. Here's a few off the top of my head...
Last night I made 2/3 of the meal I planned. By the time we sat down to eat it was almost 9pm, so fish sticks and bok choy slaw seemed sufficient.
What a magical wedding we just got back from. Not only is the couple lovely...
...but the view was jaw-dropping...
...and the California meets Korean menu could not have been improved upon.
I am world-renowned for my ability to get dangerously lost when driving, but my condition has been in check for the past few years thanks to GPS. Unfortunately, yesterday I had a relapse on the way to a Junior Club meeting in Honolulu when I made the fatal error of inputting the wrong address. Worst of all, I dragged my sweet friend down with me. She sacrificed getting in to the meeting on time for directing me via cell phone to where I needed to be. Half an hour later I was still lost and we both decided it'd be best if I pulled over while she came to get me. The
Anchovies may very well be the single most divisive food item. Last night was my parents last evening in Hawaii, which we wanted to spend with a low-key dinner in, so we made a variety of pizzas from scratch. One, which I insisted on as I wore my "Eat Mor Seafood" apron, had to include anchovies because I simply love them.
Yesterday I took the afternoon off to join my parents on the Hole-In-The-Wall Hawaii Food Tour - a exploration of what half a dozen of the best ethnic restaurants in downtown Honolulu have to offer. You may recall that my parents in law took this tour in March, and I've wanted to go ever since. It was captivating, as expected. At the end of the tour, as we munched on hot malasadas from Leonard's Bakery, we each discussed our favorite stops of the
To celebrate our lack of a Monday morning this week, we had a fun dinner party Sunday night. Our impromptu menu included the following:
Labor Day 2009 is having quite a powerful pull on my workload - I woke up this morning to find our server is down at the office, which makes working almost impossible. The Federal day of rest apparently got a little impatient. But I don't need Outlook access to post my blog, so here is my scrumptious grilled shrimp salad (over brown rice) from last night...
Let's be honest - I'm not getting much of an autumn or a winter this year - but that doesn't mean I won't cook according to the season. Yesterday was September 1, so I made a comforting salmon chowder. I cranked up the ceiling fan to give the impression of a chill in the 79 degree air...a bit of a stretch, but the soup was full of creamy, delicious flavor either way.
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
