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.
Today I got real creative over lunchtime. First, I came up with a new tuna sandwich combination:
1) Mix chopped apples, yogurt and/or mayo, and chopped jalapeño together.
2) Spread on a piece of whole wheat bread.
3) Top with a bit of shredded pepper jack cheese and another piece of whole wheat bread.
Then I filmed a video of me making it . In the meantime, here is a still picture of the final product. SO tasty!
Here is this week's supper plan. I have the ingredients for and will make everything, just maybe not in this order.
Monday |
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Tuesday
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Fettuccine with lima beans, peas, and leeks
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Wednesday |
Barbecued mahi mahi with yellow pepper-cilantro pesto Pine nut and preserved lemon couscous
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Thursday |
Green pizza with pesto
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Friday |
Out to eat
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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
