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!