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Allergy Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Recipes, Snacks, Soy Free

Granny Smith Apples with Cinnamon and Nutmeg

June 28, 2015

Granny smith apples always bring back cheerful childhood memories.
Memories of the sour candied apples I used to treat myself to with my week’s worth of allowance, or the Allan sour keys my 6th grade teacher handed out to us when we “behaved”. It is without fail that the crisp, tarty sweetness of granny smiths always brings back good feels and good memories.

A light, simple snack for a hot summer day, add a sprinkle of cinnamon and nutmeg to spice up your granny smith and you’ve got yourself a healthy snack ready to go!

Healthy Snacks | Granny Smith Apples with Cinnamon | Rosy Cheeks Project
Cinnamon for Healthy Digestion

If you have weak digestion, raw apples can be hard to break down and cause flatulence. Eating apples with cinnamon will help relieve abdominal discomfort from indigestion because cinnamon contains an agent that helps break down intestinal gas. Try incorporating cinnamon into your diet like your morning smoothie or your quinoa salad to promote healthy digestion.
Source: http://www.naturalnews.com/043734_cinnamon_indigestion_digestive_health.html

Ingredients:

+ granny smith apple
+ sprinkles of cinnamon
+ sprinkles of nutmeg
+ topped with roasted pecans or walnuts (optional)Healthy Snacks | Granny Smith Apples with Cinnamon | Rosy Cheeks Project

Dairy Free, Egg Free, Gluten Free, Main, Nut Free

Chilled Soba with Salmon Filet

April 4, 2015

I’ve always admired the Japanese for their practice of perfection. Skilled masters of patience, persistence, and detail – a killer combination to exquisitely flawless creations. Undoubtedly, this practice extends into the beautiful art of Japanese cooking – a combination of delicious, umami-rich flavours. This inspired me to re-live those light and delightful meals I’ve had in Japan.

Of course, I added a nutritious-twist to my Japanese inspired dish. This autumn Sunday afternoon, I made organic chilled buckwheat soba noodles dipped in cold mentsuyu sauce. Accompanied with lightly marinated salmon steak placed on a bed of greens and sprouts.

Japanese Soba Salmon Recipe | Rosy Cheeks Project Japanese Soba Salmon Recipe | Rosy Cheeks Project Japanese Soba Salmon Recipe | Rosy Cheeks Project

Ingredients

Serving 2

Mentsuyu dipping sauce (recipe taken from japanesecooking101)

1/2 cup mirin
1/2 cup Japanese soy sauce
1/4 cup Sake
Handful bonito flakes
Green onions (finely chopped)

Soba Noodles, Salad, and Salmon

1 cup organic buckwheat soba noodles
handful mixed greens
1 medium sized radish thinly sliced and julienned
mixed bean sprouts
2 salmon filets
1 tbsp coconut oil
sea salt
freshly ground peppercorn

Procedure

Making menstuyu

Add the mirin, soy sauce and sake in a saucer and bring to a boil on high heat
When the mixture starts boiling, add in a handful of bonito flakes and cook for another 5 minutes on medium heat
Drain bonito flakes and let mentsuyu cool down before serving

Optional: Chop green onions into 1/2cm pieces and place in chilled mentsuyu for added flavour

 

Cooking the noodles 

1. Fill up a medium sized pot with water and bring to a boil on high heat

2. Take a handful of soba noodles and place into boiling water

3. Cook noodle for around 7-10 minutes or until fully tender *Tip: test to see if the noodle is done by cutting it in half. The centre of the noodle should be the same color as the outer rim of the noodle.

4. Immediately drain noodles and soak in ice cold water for 5 mins (or run under ice cold water for 3 mins)

Marinating the salmon

1. Cover all 4 surfaces of the salmon with sea salt and pepper

2. Marinate for 20 minutes or longer

Cooking the salmon

1. Heat up coconut oil in a medium skillet on medium to high heat

2. When oil is warmed up (test by sprinkling droplets of water into the pan, if the oil sizzles, you’ll know it’s ready) place the salmon with skin side down

3. Turn down to medium heat and let salmon cook. Make sure you don’t move the salmon around, otherwise the skin will rip. Tilt the pan around to allow the oil brush along all edges of the salmon

4. Cook for around 3 minutes, closely watching for the bottom edges of the salmon skin begin to turn golden brown. You’ll know this side of the salmon is cooked when you can easily slide the salmon around the pan with ease.

5. Using a tong, gently flip the salmon around and let it cook. Repeating steps 3 and 4

6. Salmon is ready to be served

Allergy Free, Desserts, Egg Free, Gluten Free, Grain Free, Recipes, Snacks, Soy Free

Heart Healthy, Antioxidizing, Omegalicious Power Balls

April 4, 2015

Whenever I make almond milk, I always have a lot of almond meal leftover to make some delicious, raw power balls!

These raw, super power balls will rock your world!

They’re simple and quick to make. Takes no time to blend everything together and squish them into snack balls. They’re awesome as mid-afternoon picker uppers and are perfect energy boosters!

Almond Flour, Pomegranate Bliss Balls | Rosy Cheeks Project

Almond Flour, Pomegranate Bliss Balls | Rosy Cheeks Project

Did you know?

Heart-healthy almonds are high in good fats that help lower LDL or “bad cholesterol” and raise HDL or “good cholesterol” . It is also antioxidant rich in Vitamin E that protects the skin from harmful free-radicals. Not to mention a high source of calcium, magnesium and potassium, needed for proper nerve and muscle function and healthy bones.

Ingredients:

2 cups Almond meal
1 apple (peeled and diced)
1/2 cup Pomegranate
1 tbsp Chia Seeds
3 tbsp Water
1 cup Coconut Chips (sweetened or unsweetened)
1/2 cup Coconut oil
1/8 cup Agave

Procedure:

1. Soak chia seeds with water. Place on the side for chia seeds to expand to gelly, glutinous form
2. Wash, peel, and dice apple
3. Add almond meal, diced apple, soaked chia seeds, coconut oil and agave into a blender
4. Blend until everything is mixed thoroughly
5. Scoop out blended almond meal into a big bowl
6. Mix coconut shreds and pomegranates into mixture
7. Use a spoon to scoop out balls to your desired size.
8. Place in the fridge and cover with saran wrap to allow the balls to stay in shape
9. Ready to eat and devour in 10 mins!