Day Three of The 21-Day Sugar Detox & Fried Fish Po-Boy Recipe

I’m wrapping up day three of The 21-Day Sugar Detox.  I’m noticing an uptick in my energy today.  I don’t seem to be as tired as I usually am.  I’m also experiencing more mental clarity than usual.  Plus, my gut feels fantastic!

Because I was feeling so good, I decided to experiment  with my dinner.  The result was a paleo Cajun win!  One of the dishes I miss the most is the classic po-boy.  I was able to recreate one of my favorite fried fish po-boys, paleo style.  You can find the recipe at the end of this post.

Unfortunately, I didn’t get much exercise in today.  I’m working on a few surprises and a giveaway for next week’s posts.  I have a great new paleo product I’m creating recipes with for you.  I think you’ll be excited.  I’m finally working on a couple of dessert recipes.  I have a taste tester filling in for me because I can’t have any sugar or sweets right now, obviously.  Trust me, if this tester likes the recipes, they’re good.

What did I eat on The 21-Day Sugar Detox today?

I kept my lunch pretty simple.  I simply rolled slices of Applegate roast beef around slices of avocado.  Then, I drizzled olive oil and red wine vinegar over the rolls.  I was able to make my favorite green juice as well.  To make, juice one green apple, two handfuls of kale, two carrots and a cucumber.  Yummy!

For dinner, I made my Fried Fish Po-Boy with Spicy Cajun Slaw!  It was so delicious, crispy and creamy.

Fried Fish Po-Boy

4 Large White Fish Fillets (Cod, Tilapia, etc.)

2 Cups fine ground Almond Meal (for AIP, use tapioca, arrowroot, or cassava flour)

2 Tbs. each Garlic Powder and Cumin (omit Cumin for AIP)

1 Tsp. each Cayenne Pepper and Salt (omit Cayenne Pepper for AIP)

2 Tbs. Bacon Grease, Coconut Oil, or Grassfed Organic Ghee (do not use ghee for AIP)

12 Romaine Lettuce Leaves

Mix together dry ingredients in a dish large enough to fit whole fillets.  Dredge each fish fillet in flour mixture to coat both sides.  Be sure to push coating into fish to ensure coverage.  Heat bacon grease or other fat in large skillet or fry pan over medium/low heat.  Once pan is hot, carefully add coated fillets to skillet.   Fry for about 3 minutes before flipping fillets.  When flipping, be careful not to lose your coating by slowly moving your spatula under the fillet.  Fry for 3 minutes more on other side.  When fish is cooked through, remove from heat.  Stack 2 romaine leaves on top of each other.  Place 1 fillet on romaine leaves.  Top with Spicy Cajun Slaw and 1 romaine leaf. Repeat with all four fillets.  Serves 4

Spicy Cajun Slaw

1 bag Broccoli Slaw ( I like Trader Joe’s)

2 Tbs. Homemade Mayo ( Great recipe in The 21-Day Sugar Detox Book, page 211)*Use AIP approved mayo for AIP

2 Tbs. Gluten Free Spicy Brown Mustard (omit for AIP)

1 Tsp. Hot Sauce ( omit for AIP)

1 Avocado, peeled/cored & chopped

1 Tsp. salt

Combine all ingredients in large bowl.  Mix, mix, mix.  Place in fridge for at least 10 minutes to meld flavors.  Serves 4 to 6

I hope you enjoy these new recipes.  I’ll be back tomorrow with more!

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