As a bit of a detox from Restaurant Week, Lloyd and I ate a very vegetabley dinner last night - big bowls of green minestrone soup. I might have been jumping the gun a bit on hot soup season, but it was fresh-tasting and filling. With all my talk about seafood, I didn't want it to go unsaid that a colorful variety of veggies are the cornerstone of a healthful diet. As it so works out, veggies and seafood go hand in hand and it's never hard to find recipes bountiful with both. Here are a few fish and veggie recommendations from the fabulous book Seafood: Omega-3's for Healthy Living by Evie Hansen.
-Bake a sweet potato alongside your oven-roasted seafood.
-Slice red bell peppers into tuna stir-fry or steamed mussels.
-Roast a whole vegetable stuffed with salmon.
-Spritz lime juice over jicama slices and cooked shrimp. Serve as an appetizer.
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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