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.
I went walking with a friend yesterday, and as is often the case with casual conversations I find myself in, the subject of tuna fish sandwiches came up. My friend shared her secret of adding a little balsamic vinegar to the usual tuna and olive oil mixture, so I gave it a try today for lunch. Tangy and yummy! I also adding a handful of tiny sweet tomatoes that I oven-roasted this week and have been including somehow in every meal ever since because they're so tasty.
Last weekend started off with Friday evening cocktails and calamari steak from one of our favorite relaxing spots, Buzz's on Kailua Beach.
I've been obsessed with Zonya's salmon burgers for a while now, and have made them so many times that looking up the actual recipe became unnecessary months ago. The next logical step for me after memorizing a perfectly delicious recipe is to start experimenting with variations. So the last several burgers I've made included a variety of additions and substitutions, ranging from chopped green olives and crumbled feta cheese to jerk seasoning and orange juice. As of last night*, I moved on to toying with
I could do without the pun-y title, but Rachel Ray's "My-oh-Mahi! That's a Good Fish Taco" recipe probably does deserve the use of an explanation point. It's really great. Sometimes fish tacos are a little boring, but the combination of sweet and hot flavors with the crunchy and soft textures in this one make it interesting. I especially like the touch of fruit in the black bean mixture - we were fresh
So the concert at the aquarium last Thursday evening had no fish, other than the live ones of course. Since my week was turning out to be pretty skimpy on seafood, I made sure to make my favorite tempting tuna wrap Friday for lunch.
I wasn't feeling the best yesterday, at least not feeling well enough to cook. OK, maybe I just wanted to watch Top Chef Masters in peace. Whatever the excuse, the fish tacos I had planned didn't come to be. I'll likely make them this weekend instead. In the meantime, we'll surely get a good dose of seafood tonight at the Waikiki Aquarium Summer Concert Series. Each concert in the series features signature menu items from a different Honolulu
Friday was a vacation day in Vail - Lloyd, his family, and I went hiking, saw an outdoor concert, and enjoyed a fantastic last supper at Kelly Liken. My crispy potato-crusted trout...
...was topped only by my subtly savory heirloom tomato martini.
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.