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.
Many of my lunches are dictated by the spare ingredients we have in the fridge. Today, there was close to a full head of chopped cabbage leftover from garnish for tacos we made the other day. So I sautéed it with sesame oil, salt, pepper...and voila...a big plate of cabbage. That certainly wasn't going to suffice, so I tore open a pouched lemon pepper tuna steak, heated it through, and all of a sudden, had a meal. Super easy and nutritious.
This one steak, which I almost finished, has over 30 grams of protein for just 150 calories. And is jam-packed with omega-3s. A new study found that low omega-3 intake causes about 84,000 U.S. deaths per year. So, as dramatic as it sounds, a couple easy lunches like this a week could literally save lives.
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
