I’m on an out to eat kick, and it doesn’t seem it’ll be letting up anytime soon. Wednesday I had a business lunch out, last night I met an old friend from college for dinner out, and this weekend I have friends from graduate school in town plus a jam-packed schedule, which will inevitably lead to…meals out. While I like the control of cooking my own meals and aim for this the majority of the time, I also like experiencing restaurants with my loved ones. So I can’t pretend to complain about my impending out to eat streak.
When I know many restaurant meals are headed my way, though – like if I’m traveling, which I will be next weekend – I do like to prepare and be thoughtful about what I order. A simple start is to pay attention to the way foods are made. For a full list of menu words to look for or limit, click here. Last night I saved fat and calories by choosing grilled, not fried, calamari. The flavor combination of green olives, garlic, and tomatoes with a sprinkle of olive oil and parmesan cheese was scrumptious.
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 healthful food 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 Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.
Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.
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