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.
This past Saturday I celebrated my birthday. All I really wanted was to spend the day outside with my family and indulge in a nice adult dinner (read: no toddler crawling on the restaurant floor for his crayon) and a decadent piece of cake. Well, I got both wishes… After strolling the National Mall (gorgeous weather here in metro DC!), I indulged in a piece of cake followed by a deliciously nutritious dinner.
My husband took me to Sea Pearl (in Falls Church), where we’ve enjoyed many delicious seafood dinners. Saturday night was no exception.
I ordered the Pan Roasted Salmon on a bed of curried lentils and sautéed spinach, topped with cilantro chutney. The salmon was cooked perfectly and paired well with the flavorful chutney. With the omega-3 fatty acids from the salmon and the fiber from the spinach and lentils, this was definitely a heart-healthy meal.
The Baked Alaskan Cod with lemon spaetzle and sautéed spinach that my husband ordered was pretty darn good, too. A great source of protein and selenium, the cod was stuffed with crab and lightly breaded with panko and topped with yuzu butter.
Oh, and the white cake with buttercream frosting (let’s be honest… is there any other kind of frosting?) was delicious, too. Birthday cake and salmon... Deliciously balanced. A pretty good way to greet the last year of my 30’s.
Posted by Rima Kleiner, MS, RD
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.