Salmon is hard to go wrong with, of course, but what really makes this dish special is the method used to infuse the couscous with powerful flavor. The pairing is brought together with a delightful and fresh yogurt sauce.
Whether you like fish and seafood or not, you’ve probably heard by now that various health authorities are urging Americans to eat more fish and seafood. The 2015 Dietary Guidelines, for example, suggest we consume at least 8 ounces of seafood per week (more if you’re pregnant). And the American Heart Association recommends eating fish—particularly fatty fish like salmon, mackerel, lake trout, herring and sardines—at least twice a week. In general, we are doing better with this: in 2015 the average seafood intake was 15.5 pounds—up about a pound from the previous year. That’s a good sign that people are getting the message, though we are still falling short of recommendations.
Pasta salad is a classic light meal to enjoy in the high heat of summer as the breezes waft off the ocean to keep you cool on the scorching sand. Adding salmon and young asparagus is the perfect way to make the dish deliciously seasonal.
The seafood counter can be intimidating. Most people scan the case, looking over different filets and shellfish, wondering how they taste, how fresh they are, and of course, the best way to prepare them. Ironically, most seafood is very easy to prepare, especially on the grill. Last year I wrote about all of the reasons why you should grill some fish this Father’s Day. This year I want to help you select the right fish at the seafood counter.
The season for rhubarb always seems to come and go in a flash, so while it’s here and fresh, pick some up and put it to work in these amazing tacos. The characteristic tartness of rhubarb is a perfect base for a salsa that absolutely sings in combination with good, fresh fish.
Recently, my Guiding Stars colleague and fellow Registered Dietitian Allison Stowell and I presented an hour-long, free webinar on probiotics (you can check out the archived webinar here). We were excited to present on this topic for a few reasons: 1) it’s an area of great consumer interest, 2) new probiotic product development is on fire right now, and 3) there’s LOTS to say about probiotics. The more we dug into the studies and science on probiotics, the more interested in it we became! While developing the webinar we realized we could probably present on this topic for 3+ hours and still not touch upon all the information we wanted to communicate. Who knew microorganisms and the gut could be so fascinating? For the sake of this post, I’ve pared our webinar down to a few main points.
Smoothies can be a convenient way to squish a little more produce into your diet, but they can become monotonous very easily when your ideas for new combinations run a little dry. These recipes involved some less common smoothie ingredients (and temperatures) for liquid nutrition that’s handy on the go.