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 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.
During a trip to Washington state in June, my husband's parents stocked up on seasonal fish - halibut and salmon. We were really looking forward to seeing them this week, and when I say "them" I mean his parents and the fish! Last night we got our first sampling of the seafood in the form of halibut with fennel and tomatoes. Here is a similar recipe.
Last night's pizza was my last dinner at home for a while. Tonight we're off to the mainland for a wedding in Texas and family vacation in Colorado, so there will be many restaurant meals in my future. But home cookin' went out with a bang. These were the best pizzas I've ever made. Patient and repeated rolling resulted in my thinnest, crispiest crust to date. And letting the toppings simmer on the stovetop first made them all the more flavorful.
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.
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.