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.
We had a busy weekend that involved our favorite restaurant on Friday (Sushi Sasabune)...
...an attempt to surf (underscore, attempt) on Saturday...
...and lots of errand running on Sunday. Included in the errands was a big grocery shop, made easier by two new tools I've recently implemented that I have to share. One, which I picked up from other food blogs, is Menu Plan Monday. Which I'll call Supper Plan Sunday, because it works better for me to knock this out on Sundays and only plan suppers. Lunches around here are either leftovers or too simple to plan for. Here's this week's Supper Plan Sunday.
| Monday night mingle - |
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| Chef Lloyd – |
Tonight's meal is unusually elaborate. A few girlfriends of mine have started a rotating Monday night dinner party, and it is my turn to host. I thought I'd try Indian food, because I have a habit of trying something new for company. Not really a habit I'd recommend. But hopefully everything will turn out at least edible. I made the dessert bars last evening, so if all else fails, we have those. Also, you'll notice that once a week the hubs is in charge. So far he's consistently alternated between ground turkey sloppy Joes and steak.
The second tool is tadalist.com. I signed up a few weeks ago, and it's proven wildly useful. We have a few types of lists - to-dos, restaurants to try, books to read - but groceries is one of the most functional because Lloyd and I can independently access it whenever we want. If he's at work and thinks of something he needs, he can quickly log in and add it. Or if I need him to run to the grocery store on base after work, he can easily bring up the list electronically. For menu planning, it's a breeze because I simply bring up the recipe in one tab, bring up our grocery list in the other, and transfer any ingredients we don't have from the former to the later. All paper free. There are other list makers out there with more bells and whistles, but I love the minimalism of Tada-List.
Rima Kleiner, MS, RD
I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.
Jennifer McGuire, MS, RD
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. 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. I live in Beaufort, SC where my husband serves as a US Marine Corps Judge Advocate. I love to entertain, travel, watch reality TV, grill outdoors, run, and practice yoga.
