Friday, February 5, 2016

Detox Day 19 - Escabeche de pescado

Day 19 of detox and people have started to comment on my "weight loss." I have dropped a couple of lbs, but I like losing a couple of inches better. The inflammation around my stomach area has gone way down, and my digestive system is running like it should. If you take any anti-acid, suffer from IBS, bloating, fatigue, poor digestion, or even joint pain or skin problems, please consider this lifestyle.

Lucuma shake (Arbonne's vanilla protein powder, lúcuma powder, unsweetened almond milk)

Baked chick peas
Pomegranate fizz stick

Chocolate cherry shake (Arbonne's chocolate protein powder, frozen cherries, unsweetened almond milk)

Arbonne fruit bar


My husband is allergic to fish, so I don't cook it very often. But this Peruvian classic did not need much tweaking. I just replaced the vinegar with lime and cutie juice ( I was out or oranges) and it tuned out perfect! Serve with a side of sweet potatoes for the perfect balance or sweet and savory.
P.S. for non-fish lovers, try it with chicken.


3/4 cup of brown rice flour
1Tbsp of arrowroot starch
S&P al gusto
3 wild caught white fish (of your choice) fillets
1/4 cup of olive oil
1 large sweet onion
1 Tbsp of minced garlic
2 Tbsp of ají amarillo
1/4 cup of fresh juiced limes
1/4 cup of fresh juiced cuties or oranges
1/2 cup of water
2 boiled sweet potatoes

Paso a paso

1) Mix flour and starch with salt and pepper on a large plate. Cover both sides of fish with mixture.

2) In al large pan heat up olive oil and add fish over medium heat. Cook until golden on one side (about 5 minutes) and then turn.

 3) Remove cooked fish and add onions, and garlic. Cook for 2 minutes then add aji amarillo, citrus juices, water, and salt and pepper al gusto.

4) Cover and cook onions for about 10 minutes, until transparent. Serve on top of the fish with a side of sweet potatoes. Provecho!

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