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.
Today for lunch I had the last bit of our delicious seared Ahi tuna and shredded cabbage. I thought about heating up the fish, but actually really liked it cold.
Lloyd and I are sharing one car. So on the days I have it, like today, I take him to and from work. It's a built-in way to force me up to base to attend a class at the gym a few times a week. Today is cycling and I'm not particularly in the mood, but know I'll feel better once I've gone. What I am in the mood for is grabbing a bite out to eat afterwards. Our friend suggested Kalapawai Cafe & Deli, which we've tried for lunch, but have yet to check out in the evening. And the kicker, Wednesday is half off wine -- SOLD.
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
