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Allergy Free, Dairy Free, Digestion 101, Egg Free, Gluten Free, Main, Nut Free, Soy Free

Sweet Kabocha Squash Congee

November 23, 2015

Japanese Kabocha Congee | Rosy Cheeks ProjectYou know you’re in trouble when your foodie friend comes to visit you in Vancouver, the city of amazing food, beautiful people. and more amazing food. We put our food hats on and last weekend consisted of nonstop feasts, seafood, seafood and, did I mention seafood? But heck, YOLO.

But overindulgence comes with a price.

Stomach poisoning may just be one of the most unpleasant experiences of my life. After a full day of kindling with my dear friend, Mr. Toilet, I knew I had to restore my gut with healing herbs and easy to digest nutrients.

Continue Reading…

Allergy Free, Dairy Free, Gluten Free, Main, Nut Free, Recipes, Soy Free

Warm Lemon-Garlic, Swiss Chard with Pan Fried Filet

April 4, 2015

Cooking dinner after a long day at work can be exhausting. That’s why I prefer to make easy meals on the week days and save the fancier ones for the weekend.

Today, I made a simple red sole fish with red swiss chard charged with Vit. A (for healthy, glowing skin) and Magnesium (for strong bones, healthy nerves and muscle regulation) for dinner.

 Warm Lemon-Garlic, Swiss Chard with Pan Fried Filet | Rosy cheeks project

Fish is a very good source of essential fatty acids rich in Omega 3 (ie. alpha linolenic acid which is plant form, EPA/DHA which is animal form) that we can not produce in our body; hence, it is “essential”.

Why is Omega 3 important?

Omega 3 is an essential fatty acid that helps the body in many different ways:

  • is a polyunsaturated (PUFA) fat with HDL (high density lipoprotein) that helps lower cholesterol to keep the heart healthy
  • decreases inflammation
  • regulates the nervous system
  • provide good fats for brain functioning
  • increases energy
  • increases metabolism
  • produced by Arachadonic Acid, a derivative of Omega-6 found in many common food sources like sunflower seed oil, canola seed oil, sesame oil, poultry, nuts, wholegrain bread

How does Omega 3 decreases inflammation?

Omega 3 decreases the production of Arachadonic Acid (AA).

Arachadonic Acid, found in meat and dairy products converts into PG2 (a type of prostaglandin) that is associated with a number of negative health effects such as:

  • increases inflammation
  • makes your blood stickier
  • increases allergy responses
  • increase sodium and water retention
    decreases immunity
Ingredients

Red Sole Filet 

3.5 oz red sole filet
1 tbsp grated ginger
1 tsp sesame oil
1/2 tbsp coconut oil
A dash of Mirin soy sauce
white pepper
sea salt
red chilli flakes
corn starch

Red Swiss Chard
1 bunch red swiss chard
1 glove minced garlic
1/4 cup diced purple onion
1 tbsp fresh lemon juice
1 tsp coconut oil

Preparation

Marinade

1. Rinse the filet with water
2. Place the fish on a plate and pat it down dry on both sides with a paper towel
3. Rub grated ginger onto both sides of the fish
4. Lightly sprinkle white pepper and sea salt on both sides
5. Cover fish with sesame oil on both sides
6. Coat fish with just enough corn starch to cover all surfaces
7. Let fish marinade for 30 minutes

Meanwhile…

Swiss Chard Preparation

1. Rinse the swiss chard with water
2. Remove the ribs and stem of the chard and separate leaves on the side
3. Gently cut leaves into roughly 4×4 inch pieces (just giving you guys an idea of how big the pieces were, the size can be bigger or smaller – does not need to be exact)
4. Cut the stems into 1 cm wide pieces, pretty much diced. This is because the stems are more fibrous and take longer to cook. In smaller pieces, it’s much easier to soften

**Make sure you keep leaves and stems separated because they will be cooked separately later

Cooking Procedure

> We will cook the swiss chard first

1. Heat frying pan on medium to high heat
2. Add coconut oil into heated pan
3. Heat garlic and purple onions for 1 minute
4. Throw in swiss chard stems and saute until soft (around 3-4 minutes)
5. Add the swiss chard leaves into the frying pan
6. Squeeze lemon juice into pan
7. Cook until chard leaves soften (takes about 1-2 minutes) and remove from heat

> Cooking the Fish

1. Heat frying pan on high heat
2. Add coconut oil into heated pan
3. Using a metal tong, gently place filet into frying pan skin side down
4. Fry until the bottom edges of the fish start to bubble and sizzle
5. Flip the fish over and pan fry for another 3 minutes
6. Remove fish from pan and transfer to a plate
7. Add a dash of Mirin soy sauce for added flavoring
8. Top it if off with a few red chilli flakes
9. Ready to serve!

:: SOURCES ::

“What You Should Know About Fatty Acids.”Mercola.com. 11 Nov. 2011. Web. 29 Jan. 2015. <http://articles.mercola.com/sites/articles/archive/2011/11/11/everything-you-need-to-know-about-fatty-acids.aspx>

Chang, P. “Omega-3 Fatty Acids.” HOPES. Standford, 1 June 2010. Web. 29 Jan. 2015. <http://web.stanford.edu/group/hopes/cgi-bin/wordpress/2010/06/omega-3-fatty-acids/>

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

Baked Goods, Gluten Free, Main, Recipes

Pizzas. Pizzas.

December 7, 2014

“Laughter is brightest in the place where food is.” – Irish Proverb

The reason why I enjoy cooking so much is because it’s the best way to connect family and friends together at the same table. We often struggle to find time for one another and I think food is the ultimate binding agent that helps bring us together no matter how busy our schedules can get.

I had the pleasure of hosting a casual dinner for my friends this week. Had an incredibly inspiring conversation with them talking about life aspirations and dreams. My friend is the absolute epitome of someone who has ‘taken a leap of faith’. She resigned from her safe, stable job and decided to pursue a lifestyle that allows her to do what she loves for a living. I ended off the night feeling stronger and more motivated than ever to do the same. Thanks Ally & Kellie for inspiring me and pushing me to pursue my dreams!

All photos courtesy of

Toronto Documentary Wedding Photographer Ally Ho | EvolyllaPhotography

Make sure to visit her website and check out her portfolio!

http://www.evolyllaphotography.com
http://www.evolyllaphotography.com/blog

Gluten Free Artisanl Pizza | Rosy Cheeks Project Gluten Free Artisanl Pizza | Rosy Cheeks Project Gluten Free Artisanl Pizza | Rosy Cheeks Project

Gluten Free Artisanl Pizza | Rosy Cheeks Project Gluten Free Artisanl Pizza | Rosy Cheeks Project

Felt like sharing a few photos of the love of my life. Enjoy : )
pizza_6
pizza_7

Ingredients

1 rolling pin
2 baking sheets
2 baking sheets
1 gluten free dough (I got mine at the local bakery)
any tomato based pasta sauce of your choice
2 cups of grated cheese (I used parmesan, mozzarella, cheddar and gouda cheese)

SAVOURY TOPPNGS

Radish Sprouts with Prosciutto

Ingredients
10 small 1/4 inch wide prosciutto strips
a handful of radish sprouts

Sun-dried Tomatos with Homemade Roasted Garlic and Purple Onion

1/4 cup of sun dried tomatoes soaked in olive oil
a handful of finely julienned purple onion
a clove of roasted garlic thinly sliced

SWEET TOPPINGS

Sliced Apple with Roasted Pecans and Goat Cheese

Ingredients
1 small apple, cut into thin slices
a handful of roughly chopped pecans
1/4 cup of plain goat cheese

Procedure

1. Preheat the oven at 400 degrees celsius
2. Clean off your counter and coat with flour
3. Place the pizza dough on the floured countertop and sprinkle flour on the pizza dough so it’s not sticky
4. Start rolling out the pizza dough from the centre outwards until it’s about 1cm thick
5. Cover dough with pasta sauce, leaving only a 1/2 inch at the rim of the pizza uncovered
6. Sprinkle cheese on top until surface is fully covered
7. Sprinkle pizza toppings
8. Place on baking sheet
9. Bake in oven for 5-7 minutes