Meal Planner

Meal Planner

Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.

Make MyPlate Pinterest Challenge

USDA ChooseMyPlate Logo

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.

Meal planning to meet this goal just got a lot easier!  MyPlate now has a mouth-watering fish entrées board on Pinterest that highlights healthful seafood recipes from all over the most popular recipe websites.  We’re so excited about this new go-to resource for guaranteed good-for-you fish recipes that we’ve decided to try them out and tell you what we think.  Join us and take the MyPlate Pinterest Challenge by making a recipe from the MyPlate fish entrées Pinterest board twice a week.

 

Fish in a Flash: Brown Bag Ideas

“I know what I need to be healthy, I just don’t have time to prepare it.”

If I had a dime for every time I’ve heard that, I’d be filthy rich. But, I get it. Some people have the time and inclination to prepare gourmet meals every day, or even most days. As for the rest of us, we just need easy ways to get more healthy foods into our diets most of the time. So, I thought it’d be helpful to share some ideas for getting seafood into your diet easily and quickly.

Why seafood? A high-quality protein, seafood is rich in omega-3 fatty acids, which are important for heart health, eye health and brain development and function. The American Heart Association and the 2010 Dietary Guidelines for Americans recommends that we eat at least seafood at least two times a week (or 8-12 ounces minimum).

Fish isn’t just for dinner. At least two servings a week is easy to do... I promise. One easy way to up your omega-3 intake is to eat fish at lunchtime.

• Use leftover fish for brown-bag tacos. Top a corn or whole wheat flour tortilla with leftover seafood and top with salsa, salad greens or shredded cabbage, chopped tomatoes and avocado.

• Try a LLT for lunch… lox, lettuce and tomato on whole wheat with a light cream cheese schmear or mashed avocado and a little kosher salt.

• Top mixed greens, tomatoes, shredded carrots, avocado, hard-boiled egg whites and cucumbers with a tuna pouch. Drizzle extra-virgin olive oil and balsamic vinegar on salad.

• Have leftover pasta? Try adding canned tuna or salmon to pasta. Mix with light mayonnaise, raw or leftover veggies (broccoli, celery, red bell peppers and onions work well) and capers. Sprinkle with lemon juice and extra-virgin olive oil.

We’ll tackle easy ways to get fish in other meals in a post to come.

Do you have any favorite easy seafood lunches? If so, we’d love to hear from you! Leave a comment or email me at rkleiner@nfi.org and I’ll share some of the healthiest lunches!

Posted by Rima Kleiner, MS, RD

Contributors

Jennifer McGuire (L), Rima Kleiner (R)
 

Jennifer McGuire, MS, RD
 

As a nutrition science translator, blogger, media critic, and new mom, I believe the most important nutrition advice I can give is to only take nutrition advice from sound sources.  I earned my Master of Science Degree in Nutrition Communication from Tufts University in Boston, MA and my undergraduate degree in Communication Studies from Southwestern University in Georgetown, TX. I am credentialed as a Registered Dietitian (RD) and belong to the American Academy of Nutrition and Dietetics (AND), as well as the Food and Culinary Professionals practice group of the AND.

As a dietitian for the National Fisheries Institute, I work to help families enjoy seafood-rich diets.  Fish and shellfish not only boost our brain and heart health, they can be fast, simple, and delicious.  My favorite people to relish a good meal with are my husband, Lloyd, and infant son, Harris.

 

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.

Seafood Blog Archive

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INDUSTRY SCOOP

  • GSMC Registration is Open!
    GSMC Registration is Open! The Global Seafood Market Conference is on January 27-29, 2015 at the Four Season Hotel in Las Vegas, NV. The majority of the NFI Committee/Council meetings will meet on January 26. If you have any questions, please contact Suzanne Arteaga, CMP at 703-752-8898 or sarteaga@nfi.org.