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.
Let's be honest - I'm not getting much of an autumn or a winter this year - but that doesn't mean I won't cook according to the season. Yesterday was September 1, so I made a comforting salmon chowder. I cranked up the ceiling fan to give the impression of a chill in the 79 degree air...a bit of a stretch, but the soup was full of creamy, delicious flavor either way.
Salmon, by the way, recently "swam into first place in a new survey of New York nutritionists asked to name foods they'd recommend as not only nutritious but offering distinct health benefits and good value. The poll of members in the New York State Dietetic Association ranked oats number-two because of high fiber, ‘a powerhouse nutrient, known for aiding with digestion [and which] also helps fight disease, and may lower the risk for high cholesterol, heart disease, diabetes and cancer.' Coming in third were blueberries, rich in antioxidants and vitamins, for their ‘ability to protect the body against the damaging effects of free radicals and the chronic diseases associated with the aging process.' Rounding out the nutritionists' top-five foods were two dairy products: low-fat milk, for its calcium and vitamin D content, and low-fat yogurt with added probiotics, which aid digestion" according to the Tufts Health & Nutrition Letter.
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
