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.
We are out of a hotel! After two weeks on the road and a consecutive 13 nights at the City Loft Hotel (which is wonderful, by the way), we are in a real house. It’s still not our final house (that will be ready for us in mid-August), but it’s just as good, if not a bit better. The community we’ll be living in has a number of short-term studio and one-bedroom rentals, which we would have been happy to call home for the next few weeks, but none were available. So we got upgraded to a fully-furnished “showcase” home. It was a lucky little luxury, like when you get put in first-class because coach is overbooked. The best part for me, of course, is the kitchen, and we spent all weekend eating home-cooked meals. Lloyd played golf on Fripp Island and discovered the best seafood market down there, Gay Fish Company. We loaded up on all sorts of fish and shellfish, which you’ll be seeing in several meals this week. The first was eggplant pomodoro pasta (loosely based on this recipe) with crab on top, which Lloyd handpicked out of a big pile of fresh king crab legs. I’d say it was well worth the labor.
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.