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.
Sorry for the delayed weekend wrap-up - I was a little rusty yesterday after three full days of leisure. But I got up this morning, went on a nice jog, and am now back in to the swing of things.
The Big Island was so much fun. Our first morning, we ate a hearty breakfast of shrimp eggs Benedict along the Kona waterfront. Good call on the heartiness, because our stargazing tour that afternoon required some endurance - we didn't get home until after midnight, but it was well worth it.
We spent the first half of the Fourth of July scuba diving, and then went to a parade before dinner. Our restaurant choice revolved solely around a view of the fireworks, but as it turned out, Kona Inn also had delicious food. We split this ahi tuna sandwich with potato salad (patriotic!) on the side.
On our last day we drove across the island to Volcanoes National Park, and had an unexpectedly gourmet pizza lunch in the town of Volcano, HI. The super thin crust combined with the pesto, cheese, and anchovies on top made for a salty, crispy treat to fuel our day at the Park.
I had to include homemade pizza in my Super Plan Sunday this week so I can try my hand at thin crust.
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Monday |
Apple, pear, and walnut salad; turkey burgers |
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Tuesday |
Crab enchiladas (substituting for shrimp); green salad with roasted garlic dressing |
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Wednesday |
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Thursday |
Chef Lloyd – Scallop piccata on angel hair |
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Friday |
Leftovers/out to
eat |
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
