Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.
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.
Monday night we had our (semi-) regular girls' dinner, and the hostess made shrimp and veggie kebabs. My biggest entertaining hurdle is finding recipes that I can make ahead, and kebabs are ingenious. Even cleverer, my friend enlisted her husband to do the actually grilling. So her hostessing wasn't interrupted for even five minutes.
I had an uneventful weekend, illustrated by the fact that the highlight may have been a to-die-for tuna wrap I created. This is seriously exciting to me, because I don't love mayonnaise and have been on the pursuit of creamy alternatives to mix with tuna for years. Here's my latest and absolutely greatest discovery...
I honestly cannot believe it is Friday AGAIN. The weeks zoom by so quickly. We have absolutely no plans this weekend, so maybe time will slow down just a hair.
Last night I went to an event called Jewelry Bar, which involved local made Hawaiian Jewelry + cocktails. It's kind of a cruel and unusual combination for people who are trying to refrain from unnecessary purchases. I compromised by buying a couple gifts for family instead of myself.
Last night our meal plan took a detour because a) the crab enchiladas and green salad with roasted garlic dressing from the night before were so tasty that we wanted to eat them two days in a row, and b) "There Will Be Blood" arrived from Netflix and we wanted to get it started right after work since it's so long. Leftovers and a DVD...our version of dinner and a movie. I have to say that
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.
Days like this make me very jealous of my east coast colleagues. It's 3:30pm for them and the holiday weekend has all but started. But for me, I just ate breakfast and brushed my teeth. It's probably best, actually, that I just started my day. Because I have a good bit of organizing to do before we catch our 8am flight in the morning to the Big Island. We settled on activities, and I'm going to need quite a variety of extreme weather wear. Friday evening we're going on a star-gazing tour that's so high up, we had to provide our parka sizes. Saturday
We got our new camera! I was so engrossed in reading the instructions and fiddling with the buttons while I was cooking, that it's highly likely I didn't precisely follow the barramundi osso buco recipe. But whatever I did came out super comforting and savory, with a hint of sweet.
As I've mentioned an annoying amount of times, my number one nutrition tip is not to fill half your plate with veggies, not to lay off the salt, not even to eat more fish. My number one nutrition tip is to watch where your nutrition advice comes from.
Last night we stuck with the plan for grilled halibut (with a tangy mustard and mushroom sauce), but I got to thinking that grilled fish plus grilled zucchini might add up to smoky grill flavor overkill. So I went with a quick zucchini sauté instead for the side dish, and it was simply delicious. Three ingredients!*
Jennifer McGuire (L), Rima Kleiner (R)
Jennifer McGuire, MS, RD
As a nutrition science translator, blogger, media critic, and new mom, I believe the most important nutrition advice I can give is to only take nutrition advice from sound sources. I earned my Master of Science Degree in Nutrition Communication from Tufts University in Boston, MA and my undergraduate degree in Communication Studies from Southwestern University in Georgetown, TX. I am credentialed as a Registered Dietitian (RD) and belong to the American Academy of Nutrition and Dietetics (AND), as well as the Food and Culinary Professionals practice group of the AND.
As a dietitian for the National Fisheries Institute, I work to help families enjoy seafood-rich diets. Fish and shellfish not only boost our brain and heart health, they can be fast, simple, and delicious. My favorite people to relish a good meal with are my husband, Lloyd, and infant son, Harris.
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.