Bet you’re rocking the last bit of the holiday season! The wave of greetings and get-togethers aren’t over just yet as we slide into the Chinese New Year holidays.
Yes, days off of work and seeing dearly missed faces are great, but truth be told: this holiday spree does wear us out a bit, especially on the stomach. Meals after meals of celebrative food can easily leave us feeling bloated, since most holiday dishes tend to be greasy and carb-heavy. In fact, consuming too much digestible carb—starches and sugars—contributes to major health risks like weight gain, type 2 diabetes, and heart diseases .
For this Chinese New Year, opt in for a low-carb menu to restore the balance! Here are some low-carb “versions” of Lunar New Year favourites that’ll sweep the guilt out and keep the pleasure in.
Lean It Down with Veggies
While we’re at our “switch” to low-carb Chinese New Year food, why not also make them vegetarian? Scallion and cabbage are a couple examples of widely loved veggies among the Asian cuisine that make great dishes on their own.
Vegan & Gluten-Free Cabbage Stir-Fry 
Stir-fried cabbage is always a good choice for a filling side dish! Cut down on harmful grease by frying it in Borges Grapeseed Oil, one of the most nutrient-rich vegetable oils packed with healthy fat and vitamins.
Ingredients (6 servings):
3 Tbsp. Borges Grapeseed Oil
½ medium-sized yellow onion, sliced
1 head green cabbage, chopped
4 cloves garlic, minced
1 Tbsp. fresh ginger, peeled and grated
2 carrots, grated
3 stalks green onion, chopped
½ tsp. ground cumin
3 Tbsp. coconut aminos
- Heat Borges Grapeseed Oil in a large wok over medium-high. Add the onion and sauté until soft. Stir in the cabbage, and cook covered until it has wilted and begins cooking down (about 3-5 minutes).
- Remove the cover and mix in the remaining ingredients. Continue to cook until the cabbage turns golden brown around the edges (about 5-6 minutes).
Get ready to split your chopsticks with this street food star! Ever tasted crispy and chewy at the same time? Well, you’re about to.
Keto Scallion Pancakes 
These scallion pancakes taste just the same as the “original” recipe, except they’re gluten and flour-free! They’re also vegetarian, and can be made vegan with an egg substitute.
Ingredients for the pancakes (8 slices):
2 cups riced/ground cauliflower
2 large eggs
2 Tbsp. ground flaxseed
¼ tsp. coarse salt
2 tsp. coconut aminos
Chopped scallions to taste
Onion powder to taste
1 Tbsp. Borges Extra Light Olive Oil
Ingredients for the sauce:
4 Tbsp. coconut aminos
4 tsp. Borges Apple Cider Vinegar
1 tsp. toasted sesame oil
Chopped scallions and toasted sesame seeds for sprinkling
- In a blender/food processor, finely grate cauliflower rice. Microwave for 1.5 minutes until slightly softer. Cool, and squeeze out the liquid with a cheesecloth or clean kitchen towel.
- Combine eggs, ground flaxseed, salt, coconut aminos, scallions, and onion powder.
- Heat a non-stick skillet and add Borges Extra Light Olive Oil. Pour the pancake mixture in and spread evenly around the pan. Fry over low heat until the edge turns light golden brown (about 5 minutes). Flip and cook the other side until golden brown (about 3 minutes).
- Cool the pancake over a wire rack, and slice before serving.
No More Guilt for the Rice Lovers
A Chinese New Year table is never complete without some rice! Nothing suits a festive New Year meal better than a wok full of this vegan fried rice… except it’s not actually “rice.”
Vegetarian Cauliflower Fried Rice 
Worry no more about the high grease and carb content of this Asian comfort food. Stir-fried gently in Borges Extra Light Olive Oil, all the hearty flavours you’d expect from vegetable fried rice are preserved here—even without the rice! As with the scallion pancakes, this recipe is vegetarian, and can be made vegan with just the egg swapped out.
Ingredients (4 servings):
340g Riced/ground cauliflower
¼ cup carrot, finely diced
28g green onion, sliced & white and green parts separated
2 cloves garlic, crushed
1 large egg, beaten
2 Tbsp. coconut aminos
- In a large wok, heat Borges Extra Light Olive Oil over medium-high.
- Add carrots and cauliflower, and cook until they begin to soften (about 5 minutes).
- Stir in the white part of the green onions. Cook for an additional 2-3 minutes. Add in garlic and cook for 1 more minute.
- Pour in the egg and stir together with the vegetables until scrambled.
- Stir in the coconut aminos with the green part of the green onions. Remove from heat and stir in Borges Extra Virgin Olive Oil.
Top it Off with Fish
Fish is a common ingredient on the traditional Chinese New Year menu as its name (yu) sounds similar to the Chinese word for abundance and prosperity . It’s also a great protein option for those watching their cholesterol levels. With its high content of omega-3 fatty acids, fish can help lower the risk of heart disease and aid in eyesight , making a great alternative to red meat!
Pair them with low-carb side ingredients and lean cooking methods, and there’s one healthy New Year dinner!
Steamed Cod with Ginger Scallion Sauce 
This recipe uses just 6 ingredients and absolutely no gluten to bring a gorgeous blend of fragrance to the palate!
Ingredients (4 servings):
900g cod fillets, boneless/skinless
1 tsp. sea salt
4 Tbsp. coconut aminos
4 tsp. toasted sesame oil
2 Tbsp. ginger, finely chopped
6 bulbs scallions, chopped
45g red chillies, seeds removed and finely chopped
8 Tbsp. Borges Classic Olive Oil
- Slice the cod fillet into two equal weight pieces and pat dry with a paper towel.
- Fold 2 pieces of parchment paper in half and place each fillet in the centre.
- Season each fillet with salt, coconut aminos, and toasted sesame oil.
- Fold the paper over to enclose the fillet, create small folds at the crease, and seal the package tight to make a pouch.
- In an air fryer, place 1 pouch in the basket and air fry at 150°C for 15 minutes, or until the fish is soft. If using an oven, place both pouches over a sheet pan and bake at 205°C for 15-20 minutes.
- When the fish is around 5 minutes away from finished, Heat Borges Classic Olive Oil in a saucepan over medium-low. Cover the pan with a small opening.
- Carefully remove the fish pouch and let cool for 3 minutes before opening. Add the ginger, scallions, and chillies on top of each fillet and season with salt.
- Carefully pour the hot oil over each fillet. Serve immediately.
 Recipe adapted from: https://www.theroastedroot.net/cabbage-stir-fry-keto-paleo-whole30/
 Recipe adapted from: https://iheartumami.com/keto-scallion-pancakes/
 Recipe adapted from: https://simplysohealthy.com/easy-low-carb-cauliflower-fried-rice-recipe/
 Recipe adapted from: https://iheartumami.com/chinese-steamed-cod-fish-recipe/