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Balvinder Ubi
Works at Cambie Animal Clinic Ltd
Attended Courses in Bookkeeping and Payroll from Langara college, Vancouver, Canada
Lives in Richmond, British Columbia,Canada
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Balvinder Ubi

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Flourless Chocolate Cake

Totally delectable, completely irresistible and unforgettably delicious!

This cake is not only flourless but it’s also dairy free and low carb. Because I am using olive oil instead of butter, coconut palm sugar instead of regular sugar and hazelnut meal instead of flour, so you feel less guilty about indulging.

#cake #glutenfree #glutenfreebaking #glutenfreerecipes #paleo #simpleglutenfreekitchen

PIYALI SEKHAR MUTHA /My Tryst With Food And Travel's profile photoGuru Dutt's profile photoBalvinder Ubi's profile photo
Thank you so much +Guru Dutt. I so appreciate your lovely comment! I do love photography as much as I love cooking food.
Haha,you don't need a 3D printer simply follow my recipe and enjoy the cake for real:)
Have a good weekend ahead!

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After an hour of walk of and yoga on Wednesday mornings I reward myself with a fruit and nut muffin and coffee.

Jolly M's profile photoBalvinder Ubi's profile photomaria nasir's profile photo
A girl after my own heart! 😊 💕 The reward seems so much tastier when one has worked hard all week and waited to cherish it 😊
+Balvinder Ubi​
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Punjabi style stuffed Tinda
Living in Canada, I find myself often dreaming about Indian #summers. Of heat and #aampanna , of #mangoes and #mulberries, of kakari (indian cuke) and #tinda (apple gourd). While a common summer vegetable in South Asia, tinda is not all that well known in western world. But with the growing demand for ethnic vegetables a lot of Canadian farmers are successfully growing such exotic vegetables, and make them available to local food stores,
Tinda is very light on digestive system and can be used in a variety of preparations. The ones those are small and tender are usually cooked whole, with a four-way split in the middle and filled with spices. The result is so enticing, that it is difficult to express in words.

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Grilled salmon with spicy teriyaki glaze from +Joy Stewart looks absolutely perfect for weekend meal.
Grilled Salmon with Spicy Teriyaki Glaze

For those of us with lovely early summertime weather it is easy to want to spend all day outdoors. If not all day, then at least enough time to cook dinner over a charcoal grill and perhaps enjoy a beer or two. Whether you call it grilling or barbecuing I’m sure you would agree that not only is it a relaxing way to cook, it is also a fabulous method for imparting maximum flavor to your food. Over the summer I grill my onions alongside my burgers to make a deliciously caramelized topping. I’ve been known to grill corn, zucchini, asparagus and even peaches, as well as many different types of meat skewers. Although I’ve made this salmon dish many times before I’ve always pan seared it and never really thought of grilling it. Until I smelled all the grills going in our little neighborhood and realized that charcoal and a well-seasoned grill impart a smoky, savory flavor that would perfectly compliment the sweet, salty and zesty glaze I had created. At the end of reducing the teriyaki I like to throw in the juice of one or two limes (depending on size); because the glaze is rather sweet they cut the flavor just enough without being sour, and add a fresh, citrusy note that completes the flavors of the dish.

I like to serve this with brown rice and haricot verts sauteed with garlic, mirin and soy sauce.

Grilled Salmon with Spicy Teriyaki Glaze

Serves 2

1 1/4 lbs salmon, portioned into two fillets.
1/2 Tablespoon olive oil
Pepper, to taste


1/4 cup brown sugar
1/4 cup soy sauce
Juice of 1-2 limes (about 3 Tablespoons’ worth)
1/2 teaspoon sriracha or hot sauce of choice
1/4 teaspoon freshly ground black or white pepper

1. Premake the sauce: combine all ingredients, except for the lime juice in a small saucepan over low heat. As sugar melts, stir frequently. Bring the pan down to the lowest heat and reduce for about 15 minutes, or until it has reduced by half.
2. Rinse the salmon thoroughly under cold water and pat dry. Cover both with olive oil and season with pepper. Grill the salmon, skin side down on a covered grill, over medium indirect heat for 3 minutes. Flip, recover and cook for an additional 3 minutes. This will yield salmon which is medium rare. If you want it more medium or well done, add 1 minute per side.
3. If sauce has cooled, reheat it before finishing it with lime juice. Divide between the two fillets and serve.

View this recipe on my blog at:
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For more delicious recipes, visit my blog at:

Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:

#nomadkitchencounter #joyouskitchenblog 

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This is my Pom. He loves to sit in the warmth of the sun.


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Thank you +Guru Dutt

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Good morning, It’s Friday and Canada day!

With all the great weather we’ve been experiencing lately, it feels good to be out and take long walks. 
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How are you
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Mango 'Malai" (mango fool)

Today’s recipe is nothing fancy; in fact, it is the most simplest form of #dessert that I have enjoyed since childhood. This can be made with any fruit but I love it with #mango.

Whipped cream and mango, they are just too good together.

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Balvinder Ubi

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My beet lemonade recipe tried and tested by sweet, spicy, sexy +Azlin Bloor Cheers!

Azlin is a super mum homeschooling four kids, cookery teacher and a passionate foodie. You probably know her very well as she runs live cooking shows via google+.
And blogs at

If you also want to try this healthy beet lemonade recipe.
Hers' the link
Beet Lemonade
A Foodies+ Lab

Some weeks ago, +Balvinder Ubi posted a recipe for this and I was intrigued by the colour, the combination and the simplicity of it all. I knew I was going to lab it asap, which I did and the recipe was everything Balvinder promised and more!

It's taken me a long time to post it because the first photo didn't do the drink justice and since I knew I was going to make it again, this time for some friends coming around, I hung on.

But I nearly didn't take the shot! This was all that was left when I remembered!

A delicious drink whatever the weather and good for you too!
Original recipe:

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It has become our signature summer drink this year. I am glad you tried and liked. Thank you +Azlin Bloor 
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This is one of those easy recipes which you would love to make when company is coming over for #barbecue. Grill the #veggies you like and toss with spaghetti with some #pasta sauce ♥
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Glad you like the meal +benedictor mkama ., Thanks for stopping by.

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How delicious!
Mango cheese rolls from +Mints Recipes
When the love for food is simple it's good...
#Mango Cheese Rolls Recipe #dessert
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Shubha A (Meri Rasoi)'s profile photoSumith Babu's profile photoBalvinder Ubi's profile photo
Thank you +Sumith Babu I found it worth sharing. Since I love simple desserts and this was made with my favorite fruit.
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The Hearty Summer salad

A delicious and wholesome sorghum salad combining the best of summer's flavors. Delightfully nutty and easy to make.

  #summer   #grain   #glutenfreerecipes   #sorghum  
Balvinder Ubi's profile photomaria nasir's profile photo
Oh yes, I had a wonderful time on Eid, if great time means standing in the kitchen for an entire week with swollen feet! 😄😂
Thankfully life is back to normal again with me eating daals and salads 😊
+Balvinder Ubi​
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Balvinder Ubi

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Desi Indian Drink- Kachhe Aam ka panna

Enlivened with sugar, cumin and black salt this raw mango drink is refreshing, hydrating, cooling and good for digestion.
Indian black salt is important ingredient in this drink. In case you don’t have it available, then plain salt or Himalayan salt would work too.

2 lbs. raw mangoes
1/2 cup (+) sugar
2 tsp Indian black salt
1/2 tsp roasted ground ajwain (carom seeds)
1 1/2 tsp (+) roasted cumin powder
4 cups (+) chilled water
crushed ice


Wash the mangoes thoroughly with skin.
Place them in a pot with enough water to cover. Cook until they are really soft to touch.
Peel the mangoes while still warm but cool enough to touch. Separate the pulp and seed/pit.
Add sugar to the warm pulp (it would be about 2 cups). Puree the pulp in a blender along with 1/2 cup water.
Add the rest of the spices and adjust to taste accordingly.( this thick paste can be kept in the refrigerator for 3-4 weeks).
To serve add 4-5 cups chilled water to the pureed mango pulp.
Half fill glasses with crushed ice. Pour freshly made Aam panna.


Azlin Bloor's profile photoBalvinder Ubi's profile photoJoy Stewart's profile photo
Wow, really lovely drink +Balvinder Ubi​! I don't have a lot of experience with carom seeds--what do they taste of? (I may have asked this before).
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  • Courses in Bookkeeping and Payroll from Langara college, Vancouver, Canada
  • B.Ed from Malwa Central college of Education, Ludhiana, India
  • Graduation from Govt. college for girls, Sector11, Chandigarh, India
Basic Information
Love to cook nutritious meals and putting healthy twist to classic recipes.
A daughter, a wife and a mother. This is how people know me and perhaps describe me. What they don't see behind the roles is the woman who help (work for) her husband in his business and love to do gardening and write a food blog in free time.
Bragging rights
Cooking gives me satisfaction and I feel it is a way to show people that you love them. I can’t escape from this even if sometimes I want to, first its in my blood, I have seen my mother, aunts and other women in family doing the same, not as a chore but as providing nourishing meals to their family. Second cooking has become my passion and third I am gluten free. Cooking it myself gives me freedom to choose the ingredients that I want.
Book keeper
Cooking, Baking, Gardening, Flower arranging, Puzzles, Anything that involves craft, Watching movies, Yoga, Hiking, Snow shoeing, Reading before bed
  • Cambie Animal Clinic Ltd
    Business partner, Book keeper
  • Simple Gluten Free Kitchen
    A web blog with family friendly and healthy gluten free recipes.
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Richmond, British Columbia,Canada
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