Tag: Recipes

Hojicha Oat Milk Ice Cream Recipe | No-Churn, Egg Free, Dairy Free

Hojicha Oat Milk Ice Cream Recipe | No-Churn, Egg Free, Dairy Free

Enjoy the pleasant aroma of Japanese roasted green tea with this easy to make Hojicha Oat Milk Ice Cream Recipe. All it takes is 5 minutes! What I love about my Hojicha Ice Cream recipe is that it almost doesn’t need to be made ahead […]

Vegan Dan Dan Noodles 四川擔擔麵 (No Pork & Beyond Meat)

Vegan Dan Dan Noodles 四川擔擔麵 (No Pork & Beyond Meat)

This famous Szechuan style Dan dan noodles just got a makeover! Guilty pleasure without the guilt and the pork! There are many variations to this popular Chinese noodles. In Sichuan, it is spicy, numbing and slightly crispy. Other southern regions, characterize this satisfying noodles topped […]

BC Blueberry “Go Blue” on South Granville Wrap Up Dinner @ The Rise Eatery

BC Blueberry “Go Blue” on South Granville Wrap Up Dinner @ The Rise Eatery

THE RISE KOMBUCHA BC BLUEBERRY THE RISE EATERY NOMSS.COM CANADA FOOD BLOG
BC BLUEBERRY THE RISE EATERY NOMSS.COM CANADA FOOD BLOG

The 10 day long ‘Go Blue on South Granville’ culinary event quickly wrapped up July 28 at The Rise Eastery. For this year’s fresh blueberry season, the British Columbia Blueberry Council (BCBC) teamed up with the South Granville Business Improvement Association (SGBIA) to celebrate all things blue. A number of South Granville’s restaurants between July 18 to 28th feature local blueberries in both savoury and sweet prix fixe menu. I also participated by creating this super creamy, egg-free, dairy-free, gluten-free and totally vegan Blueberry Lemon Zest Coconut Milk Ice Cream!

BC BLUEBERRY THE RISE EATERY NOMSS.COM CANADA FOOD BLOG

Trout Out for Blue – blueberry and lemongrass cured lois lake steelhead trout, deviled egg yolk, blueberry creme fraiche, pickled apple and cucumber slaw. Served with shrimp chips

BC BLUEBERRY THE RISE EATERY NOMSS.COM CANADA FOOD BLOG

Tartbreaker – five spiced caramelized onion and blueberry tart, plant based bacon bits, baby arugula, tofu creme fraiche and pickled blueberries.

BC BLUEBERRY THE RISE EATERY NOMSS.COM CANADA FOOD BLOG

Barack O’lamb-a – Matcha tea smoked free range rack of lamb, miso eggplant puree, toasted hazelnuts, pickled cucumber, grilled mochi (rice cakes) and blueberry tare

BC BLUEBERRY THE RISE EATERY NOMSS.COM CANADA FOOD BLOG

Uni-Versal Pasta XO Edition – House XO sauteed prawns, squid ink pasta, sea urchin cream, egg yolk, flying fish roe and nori

BC BLUEBERRY THE RISE EATERY NOMSS.COM CANADA FOOD BLOG

Tortellini Outrageous – Roasted golden beet puree stuffed blueberry tortellini, chickpea ricotta, parsnip and beet chips and drizzled with blueberry soy balsamic glaze.

BC BLUEBERRY THE RISE EATERY NOMSS.COM CANADA FOOD BLOG

Love U So Matcha – Matcha cheese tart, raspberry coulis, crispy white chocolate pearls

BC BLUEBERRY THE RISE EATERY NOMSS.COM CANADA FOOD BLOG

The Magic Dragon – White chocolate mousse filled craquelin puff, limoncello macerated blueberries, lemond curd, mint meringue and freeze dried blueberries.

The Rise Eatery supports Mealshare to help end youth hunger.

@bcblueberries #GoBlueSouthGran #instanomss

more: SESAME HAND SHREDDED TURKEY RECIPE | 芝麻手撕火雞 | Blueberry Coconut Lemon Ice CreamBlueberry Smoothie | Raw Bars

I was invited by The BC Blueberry Council for a menu tasting.


This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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Best Reverse Sear Steak | Staub Cast Iron Braiser Giveaway

Best Reverse Sear Steak | Staub Cast Iron Braiser Giveaway

The reverse sear is the best way to cook a steak, period. Traditionally, if you ask ‘How to cook the perfect steak”, people will tell you 1.”Rub the steak all over with olive oil and season well with a pinch of salt and black pepper”; […]

Blueberry Lemon Zest Coconut Milk Ice Cream | Vegan + Gluten-Free

Blueberry Lemon Zest Coconut Milk Ice Cream | Vegan + Gluten-Free

This delicious Blueberry Lemon Zest Coconut Milk Ice Cream just needs 3 ingredients! You’re going to love this easy to make no churn ice cream recipe that can be ready to eat in less than 5 mins! This insanely creamy, fruity nice cream with a little bit of zing, is egg-free, dairy-free, gluten-free and totally vegan! Best of all, it is totally healthy and packed full of antioxidants, Vitamin C and folate for a healthy boost to your immune system!

KETO FRIENDLY BLUEBERRY SMOOTHIE RECIPE

KETO FRIENDLY BLUEBERRY SMOOTHIE RECIPE

KETO FRIENDLY BLUEBERRY SMOOTHIE COCONUT MILK RECIPE WITH PLANT BASED PROTEIN POWDER NOMSS.COM HEALTHY FOOD RECIPES

The best blueberry smoothie just needs 5 ingredients! You’re going to love this LOW-CARB KETO FRIENDLY smoothie with coconut milk. It is ready in less than 5 minutes!

This blueberry smoothie recipe with Thai Coconut Milk is creamy, nourishing and absolutely satisfying! It is perfect for a quick breakfast or a post workout recovery! It is packed full of antioxidants, Vitamin C and folate for a healthy boost to your immune system!

Some of you know that I’ve been on a #Ketodiet for about a month now. Following a low-carb lifestyle isn’t as hard as I thought it would be. Often times I’m surprised how I don’t really miss sugar and carbs. The only that it really did suck was when I got the “Keto-flu.” – more on that later…

I love my smoothies but I realized that the ones I used to make before KETO was full of carbs and sugary fruits like bananas and pineapples – don’t get me wrong, they are absolutely indulgent and delicious – but it just doesn’t really fit my macros currently!

At first, my first Keto Friendly smoothies I made didn’t taste very good. BUT THIS BLUEBERRY SMOOTHIE with Thai Coconut Milk is BOMB!!! I LOVE using my Vitamix blender. It literally pulverized everything in a matter of seconds!

KETO FRIENDLY BLUEBERRY SMOOTHIE COCONUT MILK RECIPE WITH PLANT BASED PROTEIN POWDER NOMSS.COM HEALTHY FOOD RECIPES

Flavour Combination

What I love about making smoothies is that it is highly customizable. To be honest, I often do not follow a recipe and will just wing it. However, now that I am trying to follow this low-carb diet/lifestyle, I need to ensure that it is within 5% of carbs and that it will fit into my macros. So I calorie count! It is so important to know exactly what your Net Carb intake is for the day. I would hate to be kicked out of ketosis (when I’m not on a cheat day!)

Blueberries – fresh or frozen. Both are an excellent choices. Unless it is in season, I usually use frozen blueberries. They are perfect to chill your smoothie too! That way I don’t have to use ice cubes!

Milk – To keep it vegan friendly, I like to use unsweetened Thai coconut milk because of the high-fat content. 1 cup alone has 36g of fat and 6g of net carbs. Sometimes I like to use Califia almond or cashew milk also.

If you have enough time at home, I highly recommend making your own nut milk also! I recommend soaking 1 cup worth of almonds for example and only blend for that personal cup. Making small batches prevents the nut milk from spoiling quickly!

I also recommend using milk alternatives (such as coconut milk, almond milk, pea milk, or oat milk) instead of regular cow’s milk because cow’s milk has a high percentage of naturally occurring sugars (lactose) and it will increase your carbohydrate level!

Protein Powder – I am a big fan of Withinus Plant + TruMarine Collagen. It is an excellent source of clean, complete protein (25g of protein) and has Certified Organic Fermented Pea, Sacha Inchi, Sprouted Brown Rice, Sprouted Quinoa. You can, of course, substitute with your favourite protein powder!

Oils: If you don’t have any MCT oil you can simply use coconut oil. The reason why I suggest MCT oil, as the name suggests, medium-chain triglyceride (MCT) oil, contains medium-length chains of fats called triglycerides; it is easily absorbed and transported throughout the body; helps promotes weight loss and provides an instant source of energy to fuel your brain!

Health Benefits of Blueberries

  • Low in calories but high in nutrients – the most nutrient dense berries. One cup (148 gram) serving of blueberries contains 4 grams Fiber, 24% RDI Vitamin C, 36% RDI Vitamin K and 25% RDI of Maganese.
  • Antioxidants – excellent source of antioxidants that protects your body from free radicals.
  • Reduces Cholesterol – blueberries help reduce a predominant risk factor for heart disease by preventing oxidative damage to “bad” LDL cholesterol.
  • Anti-Diabetes Effect – helps to improve insulin sensitivity and lowering blood sugar levels.

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KETO FRIENDLY BLUEBERRY SMOOTHIE COCONUT MILK RECIPE

KETO FRIENDLY BLUEBERRY SMOOTHIE RECIPE

  • Author: Nancy
  • Prep Time: 4
  • Cook Time: 1
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
  • Category: Smoothie
  • Method: Blender
  • Cuisine: Desserts, Beverage

Description

This VEGAN & KETO FRIENDLY Blueberry smoothie with Thai Coconut Milk is packed full of antioxidants, Vitamin Cs, healthy fat and is follows a low-carb lifestyle!


Scale

Ingredients


Instructions

  • Blend well on high speed for 40 seconds & enjoy! 

 

 


Notes

  • This smoothie gives you plenty of energy and the ingredients can be substituted. Ex. substitute coconut milk with Almond Milk or Cashew Milk. You can choose to use your protein powder, etc. 
  • can substitute for other berries like blackberry, raspberry or strawberry – they have similar carbohydrate content!
  • Milk alternatives: a substitute for almond milk, coconut milk, cashew milk. Avoid cow’s milk because they have a high naturally occurring sugar content from lactose. 

Keywords: Vegan smoothie, Keto-friendly smoothie, blueberry smoothie recipe, Keto diet, healthy recipes

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more: Raw Bar Recipe | Actifry Brussel Sprouts Recipe | Stir Fry Okra with Black Fungus 秋葵炒雲耳

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Sesame Hand Shredded Turkey Recipe | 芝麻手撕火雞

Sesame Hand Shredded Turkey Recipe | 芝麻手撕火雞

Sesame Hand Shredded Turkey 芝麻手撕火雞 is a refreshing low carb recipe that is super quick and easy to make. This light mouth-watering cold appetizer is a take on the traditional Sesame Shredded Chicken dish by swapping the chicken for turkey! We love the lower calorie count, […]

Haddock Scallops Fennel Soup Recipe with MSC & Nobilo Wines

Haddock Scallops Fennel Soup Recipe with MSC & Nobilo Wines

This post is co-sponsored by the Nobilo Wines and the Marine Stewardship Council (MSC) and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!   Try this flavourful Haddock Scallops […]

Chef Alex Chen’s Lamb Barbacoa Tacos | Cinco de Mayo Recipe

Chef Alex Chen’s Lamb Barbacoa Tacos | Cinco de Mayo Recipe

Cinco de Mayo Recipe Alex Chen’s Lamb Barbacoa Chef Alex Chen and All-Clad Canada
In North America, Cinco de Mayo is a day for celebrating Mexican culture and history by enjoying Mexican cuisine and music. Instead of heading out to a restaurant with friends, stay in and prepare Lamb Barbacoa courtesy of Chef Alex Chen and All-Clad Canada!
 
The delicious recipe blends familiar flavours like cumin, peppercorn and cinnamon with exotic spices like star anise and ancho chillies. Celebrate Cinco de Mayo by serving this traditional Mexican dish!

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Cinco de Mayo Recipe Alex Chen’s Lamb Barbacoa Chef Alex Chen and All-Clad Canada

Lamb Barbacoa Cinco de Mayo Recipe

  • Author: Alex Chen

Description

This delicious recipe blends familiar flavours like cumin, peppercorn and cinnamon with exotic spices like star anise and ancho chillies. Celebrate Cinco de Mayo by serving this traditional Mexican dish!


Scale

Ingredients

  • 20 fresh corn tortilla shells
  • 4 lime wedges
  • 20 pieces shaved radish
  • Chopped cilantro leaves
  • Cooked and shredded lamb
  • Pico de gallo

 

Adobo Seasoning Paste:

  • 1 dry chipotle
  • 2 pieces guajillo peppers
  • 2 pieces ancho chilli peppers
  • 1/3 of a white onion
  • 10 garlic cloves
  • 2 cloves
  • 1-star anise
  • 1/3 teaspoon cumin seeds
  • 1/2 cup cider vinegar
  • 1/2 teaspoon black peppercorn
  • 1 inch piece of a cinnamon stick

 

Lamb shoulder

  • 3 lbs boneless lamb shoulder
  • Banana leaves
  • Butchers Twine
  • 70 ml of Adobo
  • A generous amount of kosher salt

 

Pico de gallo

  • 2 whole Roma tomatoes, diced
  • 1/3 of a medium red onion, diced
  •  Cilantro, chopped
  • 1/3 of a lime’s juice
  • Lime zest
  • Pinch of kosher salt
  • 1 tablespoon olive oil
  • Cracked black pepper

 


Instructions

Adobo Seasoning Paste

  1. Toast dry chillies over a grill on low heat for 1 minute.
  2. Soak the chillies in hot water for 20 minutes to soften.
  3. Remove the chillies from the water and remove all the seeds.
  4. Grill the onion and garlic on medium heat until slightly blistered.
  5. In a dry saucepan, gently toast the cumin, cloves, star anise, peppercorn and cinnamon stick over a gentle heat for 3 minutes, gently moving the pan around the stove to agitate the spices.
  6. Blend all ingredients together until smooth in a high-speed blender and set aside.

 

Lamb Shoulder

  1. Preheat oven to 325˚F.
  2. Wipe the wax off the banana leaves with a damp cloth.
  3. Overlap the banana leaves, at least 2 layers.
  4. Season the lamb with a generous amount of salt.
  5. Spread the adobo paste on the lamb until fully covered.
  6. Wrap the banana leaves around the lamb to form a tight parcel and tie with butcher’s twine.
  7. Add 2 cups of water to the bottom of your HA1 Hard Anodized Nonstick Roaster and put in the roasting rack.
  8. Place lamb parcel on the rack, cover with a lid.
  9. Cook for 4 hours, checking after 3 hours – the meat should be fork tender.
  10. Add more water if needed and cook further until desired tenderness.
  11. Let rest for 30 minutes.
  12. Combine the lamb with the liquid from the bottom of the roaster in a bowl and shred the lamb into small pieces with a fork.
  13. Adjust seasoning, adding in more adobo if desired.

Pico de gallo

  1. Combine all ingredients in a bowl.

 

Assembly

  1. Grill tortilla shells spraying with water from a spray bottle to steam the tortilla.
  2. Place 1 large tablespoon of lamb on the tortilla and garnish with pico de gallo, shaved radishes and cilantro. Put lime wedge on the side.

 

 

 


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About Alex Chen

 
Alex Chen is one of Canada’s most respected chefs and an All-Clad Canada Ambassador. Chen spent six years as executive chef at the legendary Polo Lounge in the Beverly Hills Hotel and currently heads the kitchen at Vancouver’s Boulevard Kitchen & Oyster Bar
 
In 2013, he led Team Canada to a top 10 finish at the prestigious Bocuse d’Or in Lyon, France. More recently, in November of 2018, Alex became the first challenger whose “cuisine reigned supreme” on the inaugural season of Iron Chef Canada when he defeated Iron Chef Hugh Acheson in the fourth episode of the Food Network Canada cooking competition television show. 
 
Alex’s culinary vision is an inspired recipe of family tradition, classical technique and an artful infusion of casual West Coast flair and international influences.

 

 

more: TURKISH SPICE BEEF FREEKAH BOWL WITH PICKLED CABBAGE |  INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | InstantPot Beef Brisket | Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe

 

 

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

 

 

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Roasted Tomato Pasta With Creamy Burrata Recipe

Roasted Tomato Pasta With Creamy Burrata Recipe

I love a good spaghetti recipe. But this quick and easy pasta recipe requires almost no cooking at all! It is clean, simple, healthy yet packs incredibly with bursts of flavour thanks to the roasted tomato! I feel like this is the perfect dinner solution […]

SECRETS FROM MY VIETNAMESE KITCHEN BY KIM THUY | COOKBOOK REVIEW

SECRETS FROM MY VIETNAMESE KITCHEN BY KIM THUY | COOKBOOK REVIEW

Vietnamese food is such a vibrant cuisine. It is one of my favourites. It is homey and comfortable; yet, it can be so complex. Sometimes, it is hard to think outside of a bowl of pho noodles. Kim Thuy’s cookbook Secrets of my Vietnamese Kitchen […]

NATHALIE’S MATCHA TEA COOKIES

NATHALIE’S MATCHA TEA COOKIES

Nathalie’s Matcha tea cookies SECRETS FROM MY VIETNAMESE KITCHEN COOKBOOK REVIEW NOMSS.COM FOOD BLOG

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Nathalie’s Matcha tea cookies SECRETS FROM MY VIETNAMESE KITCHEN COOKBOOK REVIEW NOMSS.COM FOOD BLOG

NATHALIE’S MATCHA TEA COOKIES

  • Author: Kim Thuy
  • Prep Time: 20
  • Cook Time: 2
  • Total Time: 22 minutes
  • Yield: 48 cookies 1x
  • Category: dessert
  • Method: baking
  • Cuisine: Vietnamese

Description

Easy to make wildly intense matcha green tea cookies.


Scale

Ingredients


Instructions

  1. Sift the flour, baking powder, baking soda, and matcha tea powder together. Set aside.
  2. Cream the butter using a hand mixer or a stand mixer.
  3. Add the brown sugar and beat until the mixture is light and fluffy.
  4. Add the eggs and beat to combine.
  5. Mix in the flour mixture in three batches, beating well after each addition.
  6. Add the pine nuts and chocolate and stir just to incorporate.
  7. Divide the dough into four portions and set each portion on a piece of wax paper or plastic wrap.
  8. Shape the dough into 2-inch (5 cm) diameter rolls. Wrap well in the wax paper or plastic wrap, twisting both ends to seal shut.
  9. Refrigerate for at least 2 hours.
  10. Preheat the oven to 325°F (160°C).
  11. Slice each roll into 10 to 12 cookies. Place the cookies on parchment paper–lined baking sheets. Bake for 9 to 12 minutes, depending on whether you like a softer cookie or a crisper one.

Notes

  • Using sushi mats to shape the dough into rolls will enable you to create perfectly round cookies.
  • The cookie rolls will keep refrigerated for up to 1 week, or frozen for up to 6 months. Thaw the rolls in the refrigerator for 24 hours before slicing.

Keywords: matcha cookies, green tea, matcha green tea desserts, vietnamese cuisine, vietnamese desserts, how to make match cookies

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Acknowledgement

Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

 

Where to Purchase?

Amazon

Title: Secrets From My Vietnamese Kitchen: Simple Recipes From My Many Mothers
Format: Hardcover
Dimensions:192 pages, 10.03 × 8.23 × 0.86 in
Published: April 2, 2019
Publisher: Appetite by Random House
Language: English

The following ISBNs are associated with this title:

ISBN – 10:0525610227

ISBN – 13:9780525610229

 

 

 

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CARAMEL PORK RECIPE – THIT RAM | VIETNAMESE CUISINE

CARAMEL PORK RECIPE – THIT RAM | VIETNAMESE CUISINE

This caramelized pork dish is perfect served over a snowy bowl of jasmine rice. The Stir-fry chunks of pork belly, chilli and green onions in the wok makes it very aromatic. For a lighter though no less delicious alternative, consider lean pork tenderloin instead. And also, […]

MODERN LUNCH BY ALLISON DAY | COOKBOOK REVIEW

MODERN LUNCH BY ALLISON DAY | COOKBOOK REVIEW

Modern Lunch totally has me rethinking about lunch! With over 100 recipes for assembling the midday meal, Lunch has become our favourite meal of the day! Allison has so many mouth-watering recipes and vibrant photographs that even just flipping thru the pages has me salivating! […]