For the 75 days leading up to our wedding I decided that I was going to eat very healthy. I was already in the habit of not eating dinner. What I added on top was to eat only fruits and vegetables (permitting spices and oils) for 3/7 days of each week. I found this difficult at first but persisted through it as I held in mind how I wanted to look and feel on my big day.
The last 14 days before the wedding I added jogging to my routine. This raised my heart rate and helped me get my jitters out. In the final days leading up to the wedding I placed a lot of concern over what I felt and how I looked. This was something I processed with my counselor in three back to back sessions just days before the wedding. In the end, I successfully reached and exceeded my fitness goals. I also found a way (with a little help from my friends and a professional) to assuage my fears and calm my racing heart.
Michael and I got married on June 23rd, 2018. The next evening we left for our honeymoon. We spent twelve days relaxing in San Miguel de Allende, Mexico. It was important to me to maintain many of the routines that we keep in our regular life: On a daily basis, we meditated, walked to a nearby park, worked out, journaled, cooked and walked into town to explore. We only took one photo during our entire honeymoon.
Another intentional experience I sought to create was to consciously digest the wedding process, contemplate our union and create vision for the rest of 2018. It amazes me how much stepping away from daily life helped to shed light on what we are doing and what we want to be doing. More about that in another blog post...
Mexico is a relatively inexpensive country. We can go to an everyday restaurant and spend $15 on a complete meal for two people. We knew this arriving in Mexico and I anticipated that we would spend a lot of lunches eating out. I quickly realized on day one that eating out wasn’t what I wanted. Instead I wanted to walk to the food market, buy fresh food and cook for us. That is exactly what I did.
I found myself cooking for hours a day. It was a natural thing to cook with a Mexican flare. Many of the vegetables in the market were different. People were selling tortillas everywhere. And when I watched Michael eat dinner in the evenings, I would crave to make what he was eating the next day. Two days in a row he tried fish tacos at different restaurants. I sampled the tacos and simultaneously visualized how I would create and enhance the recipe for fish tacos myself.
So here is a yummy recipe that I invented on the fly. Though I list precise proportions below, much of the way that I cook is through eyeballing.
Yummy Fish TacoS:
For the marinade:
1 can 5 ounce tuna
2 T olive oil
2 T white wine vinegar
⅓ C Kirkland canned peaches chopped with juice
1 T agave
1 large diced garlic clove
½ t cumin
½ chile powder
¼-1 t salt to taste
For Baking in the oven:
½ C white flour
Combine together olive oil, vinegar, peaches, agave, garlic, cumin, chile powder and salt into a medium sized bowl. Add tuna and let marinade overnight. The next day beat two eggs together in a bowl and place the flour in a separate bowl. Take the tuna in heaping spoonfuls and dip first into the egg and secondly into the flour to make a ball. The outside of the tuna should be evenly covered in egg and flour. Do this until you have used all the tuna and place on a baking sheet. Put in the oven at 400 degrees for 30 minutes. Remove from the oven when the fish balls are golden brown. You can serve the fish balls in tacos with tortillas, sliced mango and avocado. Enjoy!!