I believe everyone (unless you’re allergic, duh!) should eat seafood … it’s good for our health, and it tastes good too! But …most people don’t eat seafood because they don’t know how to cook it, how to order it in a restaurant, are confused about what’s “safe” to eat and what’s not … the list goes on.
One great way to start incorporating seafood into your diet, is to consider meals traditionally made with chicken, beef or pork and replace t with fish or shellfish—and it’s easy! Want some great recipes for seafood—check out all the posts filed under the cooking tab in the menu above. I promise, there’s something from the sea for everyone, not just mermaids ; )
Most Americans don’t consider seafood in the same context as they do other proteins (beef, pork, poultry)—but, if you just try it, you’ll find yourself eating seafood two times a week (or more) and you’ll find yourself on the path to a healthy heart for life!
A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.
Over the last year or so I’ve had some life-altering circumstances that led me to reevaluate everything … from how I was (or wasn’t) eating, how I was exercising, how I was behaving … basically, how I was living. And though I have never consumed much dairy or meat (beef, poultry, pork) I have always been a big supporter of the seafood industry and over the years have loved ordering seafood in restaurants and preparing it at home.
But the issue of sustainability took hold and once I started researching some of the species I was eating, I stepped away from eating any seafood at all …
I went back to “school” and got my certificate in plant-based nutrition through Cornell University’s online program and made the switch to veganism, for about three months. But, as we all evolve and are allowed to do so, I’ve reintroduced some seafood to my diet—and by some I mean a very selective, ethically sourced, sustainably managed select few … and it works for me. I still don’t eat any other animal proteins (beef, poultry, pork) nor will I ever. And I don’t eat dairy (except for the occasional hunk of French brie) … so I am a flexitarian following a (90 percent) plant-based diet and “flexing” my flexitarian self on occasion to include seafood in my diet. And so, if you want to know more about my journey, head over to the new blog I’ve launched (along with my favorite man) Gastro-Licious (dot) com and read about how we live a mostly delicious, plant-based lifestyle both in and out of the kitchen.
DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox