Yesterday my lunch consisted of fourteen hors d'oeuvres. Then four pieces of cake for dessert. I didn't eat it all, of course, but took at least a couple bites of everything because I had some decisions to make. I was at a tasting for my wedding food. Pictured are the winning picks in the passed hors d'oeuvres category...
-brie and apple-smoked bacon Panini (1/3 will be bacon-less)
-sugar cane grilled shrimp
-paper chicken (chicken breast wrapped in phyllo pastry)
-carrot and parsnip pancakes with ginger-apple chutney
So we'll have a pork/cheese, chicken, vegetarian, and seafood option - should please the crowd. And that's only the starters. In addition, we're having four food stations and cake; An indulgence for sure, but hopefully not a sign of things to come...
This month last year, research came out showing that married couples engage in obesity-promoting behavior (i.e., watching TV and not exercising) more than singles. The good news is that spousal influence can also work to your advantage. Between Lloyd's military career and my nutrition knowledge, hopefully we'll keep eachother in check.
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 healthful food 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 Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.
Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.
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