it’s friday, gang! which means it’s time to kick off the weekend. hooray! today, we’re dishing up a healthy meal – ahi tuna poke jicama tacos. say that three times in a row. phew! add a refreshing summer cocktail with an adorable name – juliet and romeo – and you have fridays with oscar. yes, our favorite german shepherd decided he’d join in the fun. but only ‘cuz he had to. there were lots of pesky deer traipsing through the woods this week. and you never know what ollie is up to. oscar takes his patrol duties quite seriously.
when i’m not keeping oscar and ollie in check one of my favorite pastimes is scouring cookbooks. flipping pages and debating what to concoct next just never gets old. the past year i’ve added cocktail books to the equation. it’s fascinating to learn about the origins of cocktails – who, what, when. two of my favorite books that i go back to time and again are skinnytaste fast and slow and The New Cocktail Hour.
i know, i know, you thought i spent most of my time perusing fashion sites, shopping, and putting outfits together. while i love fashion; home design, reading and cooking have a special place in my heart. but why not look our best while pursuing those things we love? that’s always been my motto.
- 2 ounces gin
- 3 slices cucumber
- Pinch of salt
- Mint spring, plus one leaf for garnish
- 3/4 ounce fresh lime juice
- 3/4 ounce simple syrup
- 3 drops rose water
- 3 drops Angostura bitters
- Muddle the cucumber and salt. Add mint spring, gin, fresh lime juice, simple syrup, and rose water. Shake vigorously. Strain into a coupe glass. Garnish with mint leaf. Place three drops of Angostura bitters around the leaf.
oscar on his off-duty moments.
you just never know what ollie is up to. or what she considers a comfy sleeping spot.
these tacos are delicious! a perfect summer meal. what makes them healthy is replacing the traditional tortilla with jicama. since i’ve been on a fitness journey, i love to discover tasty and nutritious recipes to share with y’all. many of you have asked why i keep sharing FASTer Way to Fat Loss since i don’t look as if i need to lose weight. honestly, i’ve never had a weight problem other than letting extra pounds creep on after menopause. but i was a victim of our times and had a very. poor. diet. the calories i consumed weren’t nutritious. they were empty calories, to say the least. one reason i love FWTFL and love to share it with you is how this program changed my perspective on what to eat day-in and day-out.
these days, aging with strength and grace is at the top of my mind. hey, this girl will turn 61 in a few short weeks! one way to keep our brains and bodies in tip-top shape is feeding both with nutritious foods. how i think about calories, fats, proteins, and carbs has changed dramatically over the course of the year. and i’m happy to share what i’ve learned with you.
- 1 lb. sushi-grade ahi tuna, cut into 1/2-inch cubes
- 1/4 cup reduced-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove, crushed
- 1 medium jicama (4 inches in diameter)
- 1 1/2 cups shredded Romaine
- 1 medium Hass avocado, cut into 24 thin strips
- 2 tbsp. sliced scallions
- 1 tsp black and white sesame seeds
- Sriracha (optional)
- In a medium bowl, combine the tuna, soy sauce, sesame oil, ginger, and garlic. Refrigerate for 20 minutes. I also add sesame seeds to the marinade but this is optional.
- Meanwhile, peel the jicama and slice off the ends, so you have the middle third exposed. Using a mandolin or a sharp knife, cut the jicama into 12 1/8-inch-thick slices to create your “tortillas.” Set aside and refrigerate the remaining jicama for another use.
- To assemble the tacos, put 3 jicama slices on each of 4 plates. Top each jicama slice with 2 tbsp. shredded lettuce, 3 tbsp. tuna, 2 slices avocado, scallions, sesame seeds, and Sriracha (if desired).
cheers to friday, gang! oscar, ollie, and i wish each of you a lovely weekend.