Category Archives: Healthy Choices

Lipskys’ Tuna Poke for 4

Poke (Poh-kay)… is a traditional Hawaiian dish made from raw fish (Sashimi-grade ahi tuna or octopus) sliced/ diced into bite-sized pieces and marinated in a sauce. Depending on the portions, it can be served as an appetizer or entree.

Due to proximity, Hawaiian food is influenced at times by Japanese cuisine. Over the years, we have been known to frequent a local Japanese sushi steak house, and we have enjoyed a great poke or two over the years. Tashi, our sushi chef friend, will vouch for it!

So, being devotees of a great poke, we’ve researched recipes and experimented with a few on our own. The result is that we’ve created our own homemade tuna poke and decided we are ready to share.

As with any recipe, the key is to read through the recipe first, organize all of the ingredients and you’re ready to go! You will be amazed how quickly this meal comes together from start to finish. It takes about 20-25 minutes. 


Sriracha Sauce
6 Tablespoons mayonnaise 
3 Tablespoons Sriracha 
3 Tablespoons soy sauce 

Poke Marinade
1/2 cup Japanese soy sauce
2 Tbsp + 2 tsp mirin sweet rice wine
1 Tablespoon + 1 tsp toasted sesame oil
2 Teaspoons granulated sugar

1 Pound Sashimi-grade* tuna cut into approximately 1/2″ cubes – we prepare it frozen
2 Avocados (Haas), peeled, pitted, & cut into 1/2″ pieces

2-3 cups long-grain, white rice, (we use Jasmine), cooked – we serve it warm, or… if you prefer, the traditional Sushi Rice (see pics below**)

1 Tablespoon sesame seeds, toasted
6 Scallions, thinly sliced diagonally 
1/2 Cucumber, seedless, diced small 


  1. In a small bowl, whisk together mayonnaise, Sriracha & soy sauce; set aside until ready to drizzle on top to serve. Tip: A squirt bottle is a plus for drizzling it!
  2. Combine soy sauce, mirin, sesame oil, and sugar in a medium mixing bowl and stir until sugar dissolves. I use a metal/ stainless steel bowl to keep the marinade as chilled as possible.
  3. Add prepared tuna and avocado to the marinade, toss well & let marinate for approximately five to seven minutes. A longer time is not necessary.
  4. Divide the warm cooked rice between wide bowls & add some drained tuna and avocado mixture to each bowl. Discard the remaining marinade. 
  5. Drizzle with some Sriracha sauce
  6. Top with scallions, cucumbers & sesame seeds.

*Note: Tuna must be sashimi-grade tuna to be eaten raw.  Ask your fishmonger about the grade of your tuna.  We always buy it frozen & cut it while it’s frozen for this recipe. 

**Traditional Sushi Rice – This is the brand that we use for our poke and sushi rolls. For each cup of rice (prior to cooking), we add 2 1/2 Tablespoons of rice vinegar, 1/2 Tablespoon of Sugar, and 1/2 Tablespoon of Salt at the end to season it. We also only use a wooden spoon so we don’t damage the cooked rice. This prevents the rice from having any adverse “reaction” to the vinegar.

Mary Ann’s Creamy, Low Carb, Keto Friendly Shrimp

Hi all! We made a delicious dish the other night for dinner and wanted to share it with you! We were looking for something light and healthy and this was perfect.

Adapted from Gimme Delicious
Servings: 4


  • Olive oil
  • Butter
  • Shrimp, deveined, and tails removed
  • Salt & Pepper to taste
  • 1 clove garlic, minced
  • Grape tomatoes, halved
  • 3-4 cups baby spinach
  • 3/4 – 1 cup light cream
  • 1/4 cup freshly grated Romano &/
  • Parmesan cheese


  • Start by heating large skillet – when heated to medium high/ hot, add equal amounts olive oil & butter to coat the bottom.
  • Once heated & shimmering, add the shrimp & some salt & pepper.
  • Toss the shrimp & sauté them in the oil & butter for approximately 3-4 minutes.
  • With a slotted spoon, remove the sautéed shrimp & set aside.
  • Add the tomatoes & sauté for about 2 minutes.
  • Then, add the garlic & the spinach. Toss and sauté for approximately 2-3 minutes.
    You want your spinach to be a lovely, bright green… & not overcooked.
  • Add the light cream & cheese(s).
  • Mix together till they make a nice & creamy sauce.
  • Reduce to a low heat, add the shrimp you set aside & toss everything together until the shrimp are well coated with the sauce.

Taste the sauce & adjust the seasonings to your personal preference.

Serve immediately & Enjoy!
We even serve it right in the pan we make it in! 😉

Take a look… We loved it! You could even make this and toss with pasta. Let us know if you do!