I would probably pick sushi. It tastes so good, and you feel so good after eating it. No island fantasies necessary, though -- I am lucky to live less than a block away from what must be one of the finest sushi restaurants in the country. Last night my fiancé and I stopped in to share our usual Chef’s Omakase. It turns out “omakase” means “entrust,” as in hand over control to the chef to choose the best fish he or she has to offer. This is a gamble we have never lost. Pictured is one of the hand-picked pieces we received – a gorgeously fresh tuna and avocado roll.
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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