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.
I am officially in the business of trading my homemade bread for other goods and services. This weekend I shared two loaves (cheese and onion bread and Italian wheat bread) with my friend Francesca in exchange for her homemade pasta. I’ve never made homemade pasta, and I don’t intend to as long as I’ve got sweet Fran around. This took her hours to prepare and it tasted like it. So fresh and nourishing. Fran’s dad owns an Italian restaurant in New York, so she threw this whole masterpiece (which we affectionately started calling "paradise pasta") together off the top of her head. But here are a couple recipes with similar ingredients.
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
