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'm finally feeling better today, and just my luck, it's Friday! I think last night's dinner would have brightened anyone's spirits - we threw it together using what we already had in the kitchen, and it was the perfect Polynesian feast. First and foremost (we can't take credit for these) were the shrimp infused steamed rice noodles. They were featured on my parents'-in-law food tour (which they raved about), and they brought some home for Lloyd and I to try. They were melt-in-your-mouth heavenly. Just imagine the best homemade dumpling you've ever had combined with a fluffy hot savory burrito. They have been made for generations by scratch here in Honolulu's China Town, but according to the food tour guide, the family may not be able to continue their labor-intensive craft much longer! How tragic if these noodles are some day no longer in the world.
For our protein, we grilled our last Tamashiro's fish - the tuna-esque opah. The marinade this time was olive oil, salt, pepper, freshly-grated ginger, and plum powder (a citrusy, sweet Asian spice my mother-in-law picked up in China Town). For fruits and veggies we had tangy grilled pineapple and comforting sautéed cabbage.
Tonight we're all headed to stay in Waikiki. We're having our first dinner out at the French restaurant La Mer, and I can't wait. It's unique for us to have had so many meals in, but I have to recommend it to anyone who has the ability while traveling. We've saved so much money and calories, and it's been fun cooking and eating together as a family.
Here is an article from today about a new study showing kids of families that eat at least five meals a week together -- all the way through the teenage years -- have better eating habits.
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
