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.
One of my dear friends, a fellow Tufts Nutrition graduate, once told me that she and her boyfriend spent an entire day in New York strolling through the neighborhoods, reading menus posted outside restaurants. For food-lovers, menu items are like fine literature. The combinations of ingredients used to make the Restaurant Week dishes we ate this weekend were so exceptional, that I think the only way to do them justice is to share the actual menu descriptions. Here are my two favorites, for your reading pleasure...
Fresh Littleneck Clam Chowder
Yukon Gold Potatoes, Pancetta. Parsley Pesto
Pepper Crusted Seared Yellowfin Tuna
Sauteed Pea Shoots, Crispy Crab Stuffed Squash Blossom, Sambal Ponzu Sauce
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
