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.
Monday night I got take-out Indian food, so last night I had some yummy leftover rice to finish off. Sticking with the Indian theme, I made curry salmon sliders. Pouch salmon + plain yogurt + mayo + crumbled crackers + raisins + curry powder + fresh parsley. Almost no effort, and I now have leftovers from that meal, which I’ll eat for lunch today. It is the official week of leftovers, isn’t it?
I ate fish sticks for breakfast this morning. I know, it’s unique, but if it makes you feel any better, I didn’t pop out of bed with a fish stick craving and make them from scratch. They were leftover from last night and wonderful so I just finished them off.
The work portion of my trip has ended and the vacation part is in full swing. But the seafood theme continues. My parents and I are now up in Cairns, Australia, and yesterday accomplished a lifelong goal of scuba diving the Great Barrier Reef. How amazing that we can swim along as part of that bustling underwater world! Our favorite find was a giant clam would snap shut when anything got near its “mouth.”
When you attend a conference on the health benefits of seafood all day, you literally have no choice but to order seafood for dinner that night. If you’re at a pizza restaurant, then so be it. Prawn, scallop, and calamari make delicious toppings when paired with an acidic tomato sauce and fresh basil.
Our second night in Sydney we got right to it with the fish dish Australia is known for – beer battered fish and chips from The Rocks Cafe. It was every bit as rich and delicious as it looks. Though I have to say, the ketchup here is more watery and less flavorful than ours; a bit of a let down.
For our last meal together, Lloyd and I ate dinner at Alan Wong’s Pineapple Room. After sharing an appetizer and salad, we split the Cast Iron Skillet Charred Big Eye Ahi. It was absolutely scrumptious and I predict Lloyd will dream about it in Afghanistan when his packaged meals start to get old. Here he is after dinner, just before we parted ways.
Rima Kleiner, MS, RD
I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.
Jennifer McGuire, MS, RD
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. 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. I live in Beaufort, SC where my husband serves as a US Marine Corps Judge Advocate. I love to entertain, travel, watch reality TV, grill outdoors, run, and practice yoga.
