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.
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
