Kale Caesar Quinoa Salad

I don't know if you have tried a Kale Caesar before....they are AMAZING.....usually full of bacon and chopped up eggs (you can't really go wrong with that, right?).  But I found this recipe and it is one-upping the Kale Caesar by adding quinoa.  How trendy right????  But I wanted to share because it looks REALLY good (don't let the anchovy paste scare you away....I have used it before in recipes and it isn't fishy)!

Kale Caesar Quinoa Salad

2 tablespoons hot water

2 tablespoons canola mayonnaise 

1 1/2 tablespoons olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon anchovy paste

1/4 teaspoon freshly ground black pepper

1 garlic clove, grated

1.5 ounces shaved Parmesan cheese, divided (about 6 tablespoons)

5 cups thinly sliced stemmed Lacinato kale

1 1/2 cups cooked quinoa

1 1/2 cups chopped skinless, boneless rotisserie chicken breast 

2 tablespoons chopped toasted walnuts

 

Combine first 7 ingredients in a bowl, stirring well with a whisk. Stir in 3 tablespoons Parmesan cheese. Add kale, quinoa, and chicken; toss to coat. Top with remaining 3 tablespoons Parmesan cheese and walnuts.

Thai Chicken Zucchini Noodles with Peanut Sauce

I am in LOVE with Thai food.  The flavors are just so gooooood to me.  But every time we order carry-out, I am left with a rock at the bottom of my stomach.  It is always too greasy and too carb-y and just unhealthy.  So I found this recipe on Joyful Healthy Eats and I had to share.  This looks soooooooo good and will leave me feeling satisfied instead of sick.

Ingredients

• 2 tablespoons of oil
• 1 lb. of chicken tenders, diced
• 2 tablespoons of oil
• 2 zucchini, inspiralized
• 1 large carrot, inspiralized
• 1 red pepper, julienned
• ⅓ cup of bean sprouts
• ¼ cup of fresh cilantro, diced
• ¼ cup of green onions, diced
• sesame seeds (for garnish)

Spicy Peanut Sauce:

• 1 garlic clove, minced
• 4 tablespoons of peanut butter
• juice of 1 lime
• 3 tablespoons of low sodium soy sauce
• 2 tablespoons of fresh cilantro, diced
• ½ teaspoon of ground ginger
• ¼ teaspoon of red pepper flakes

Instructions

1. In a small bowl, whisk together garlic, peanut butter, soy sauce, lime juice, ground ginger, and red pepper flakes. Set aside.
2. Heat a large skillet to medium high heat. Add oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
3. In the same large skillet over medium high heat, add 2 tablespoons of oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly.
4. Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
5. Serve and garnish with sesame seeds.

Creamy Garlic Dressing

I LOVE creamy dressings.....don't even get me started on my love of sauces in general.  Well this little beauty that comes from the 21 day detox has such a buzz with my fellow coaches I had to give it a go!  Let me tell you - it didn't disappoint.....super creamy, garlicy and so satisfying!  The kids loved it!!!!  This stuff will now be a STAPLE in our house!  Your salads will NEVER be the same! ***Warning....it is amazingly garlicly....a little goes a long way!  Drizzle over top of your salad as opposed to dumping.  ;)

Creamy Garlic Dressing
(makes 10 servings, about 2 tbsp each)

1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
3 cloves garlic, crushed
3 tbsp fresh lemon juice
2 tsp chopped fresh parsley
1 tsp himalayan salt
1/2 tsp dijon mustard
1 tbsp raw honey or pure maple syrup

Place oil, vinegar, garlic, lemon juice, parsley, salt, mustard, and honey in a blender or processor; cover with lid. Blend until smooth. Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 15-30 min before serving.

Girl Scout Cookie Shakeology

I LOVE Samoas......to me they are the perfect girl scout cookie!  So when I tried the flavor combo in my Shakeology, I was BLOWN AWAY at with how good it tastes!!!!!!  Go ahead, give it a go......you won't regret it! This is the healthiest cookie I have ever tasted!  ;)

Samoa Shakeology
1 Scoop Chocolate or Chocolate Vegan Shakeology
3/4 Cup Water
1/2 Cup Almond Milk
1/4 Teaspoon Coconut Extract
1/4 Teaspoon Caramel Extract
1 Cup Ice
Blend or Shake and Enjoy!

Never tried Shakeology?  Curious to learn more about it?  Let's talk!  This stuff is my "secret sauce" to keep my energy up, my cravings at bay, my tummy happy and my weight under control!

Crock-Pot Chicken Marinara

When I saw this recipe I knew it was for me!  Crock Pot + Italian = Perfect meal!!!!  It doesn't get much easier than this.  It reminds me of the salsa chicken recipe my friend Allison shared with me (a jar of salsa and a few frozen chicken breasts and voila).  I am going to prep it on Sunday night and cook it all day Monday.  Easy Peasy! 

Crock Pot Chicken Marinara
Ingredients:
4 boneless, skinless chicken breasts
30 oz diced tomatoes (with juice)
1 medium onion
4-5 cloves garlic, peeled
2 Tbsp tomato paste
2 Tbsp olive oil
1/4 cup red wine
1 Tbsp honey or agave
1-2 Tbsp chopped basil
1-2 Tbsp chopped parsley
1tsp Italian Seasoning
1 tsp sea salt
1 tsp black pepper

Directions:
1.  Mix all ingredients (not including the chicken breasts) together in a blender/food processor (must hold at least 5 cups) and blend for about 30 seconds until ingredients are mixed well.
2.  Pour the sauce into the crock pot and add the chicken (mine was frozen)and cook on low heat for at least 7 hours.3.  After 7 hours, you will notice the sauce looks very runny, this is normal.  Remove crock pot from heating base, shred chicken with a wooden spoon or spatula and as it cools, the shredded chicken will absorb the juices from the pasta sauce.
Tips:

• I like to make my own pasta sauce at home so that I can avoid the added sugars and other unwanted ingredients.  You can use the store-bought pasta sauce but try to avoid the brands with a lot of added sugar, preservatives, etc.  Muir Glen is usually a pretty good choice if your store carries it.
• This recipe is very versatile so we sometimes add chopped zucchini, celery, red bell pepper, and sliced onion.
• You can add red or white wine to the sauce.
• You can simplify this recipe by adding 3-4 Tbsp of Italian seasoning rather most of the individual spices listed above.

Crock Pot Spaghetti Squash & Meatballs

I found this recipe at iwashyoudry.com and LOVE the idea of dumping everything in the crock pot in the morning and flipping it on! I am going to use frozen turkey meatballs to clean up the recipe a bit, but this is going to make dinner so EASY!

Crock Pot Spaghetti Squash & Meatballs
1 Medium or Large Spaghetti Squash
1 Jar of Spaghetti Squash
3 cups frozen turkey meatballs
Spray the crockpot with cooking spray or line with a crockpot liner.  Cut the squash in half and remove the seeds.  Place squash open side down in the crock.  Pour sauce around the squash and arrange the meatballs in the sauce.  Cook low for 5-6 hours or high for 3-4 hours. Test for doneness - if you can pierce the squash with a fork, it is ready!
Pull the squash out with tongs and shread the meat and serve with sauce and meatballs.

TurboFire Chili

I LOVE my crockpot......I would use it everyday if I could (I am working on it....lol).  I have had so many other coaches tell me how amazing this recipe is and I am giving it a try tomorrow (it will be put together tonight before I go to bed, so all I have to do in the morning is turn my crockpot on!

TurboFire Chili

Ingredients
1 lb. lean ground turkey
½ cup diced tomatoes

8 oz. whole kernel corn, canned
½ onion, diced
2 cloves garlic
8 oz. black beans, canned
8 oz. pinto, chili, or kidney beans canned
1 tbsp tomato paste
1 package Lawry’s chili seasoning
4 oz. low-fat shredded cheddar cheese (optional)

Directions. Brown turkey. Drain and discard any fat. Place all ingredients except cheese into a slow cooker. Cook for 4 hours on low or 2 hours on high. Top with 1 oz cheese if desired.

Mexican Quinoa Salad

Do you ever just have a craving for something and you can't seem to shake it?????  That has been me and Mexican food for the last month!  It is all I want!!!!  And I had some quinoa in the fridge that I really needed to do something with................................ta da!!!!!!!  Mexican quinoa salad!!!!!  I added fresh avocado to each serving along with chicken.  You could also have it on a bed of lettuce or shredded cabbage (for crunch).  This was soooo good!!!!

Mexican Quinoa Salad

3 cups cooked quinoa
1 cup diced tomato
1 cup chopped red pepper
1/4 cup red onion
2 scallions chopped
1 cup corn (I thawed frozen)

1/2 jalapeno diced (be sure to remove the seeds and the white part)
1 can black beans, drained and rinsed
1/4 cup olive oil
1/4 cup fresh lime or lemon juice
1 teaspoon salt (depending on taste)
1 teaspoon cumin

1/4 cup fresh cilantro, chopped

Just dump and mix!  I let it sit in the fridge for about an hour and it was even better the next day.

Crock Pot Pesto Ranch Chicken

My house smelled AMAZING all day while this was cooking!  I have never found a crock pot chicken recipe that I loved.  It always seemed mushy and dry.  Well this changed that perception for sure!  I saw this recipe all over pinterest and make a few tweaks......it was a winner!  I served it with Mediterranean couscous.  Clean plates by all!!!!!  Woo hoo!!!!!!

Crock Pot Pesto Ranch Chicken

8 boneless, skinless chicken thighs
1 jar pre-made pesto sauces
1/2 packet ranch dressing mix
1/4 cup broth (chicken or veggie)
1/4 white wine

Put the chicken at the bottom of the crockpot....spread the pesto over the chicken and sprinkle the top with the ranch.  Pour in the liquid and cook on high for 3-4 hours or low for 6-8. 

Super Bowl Recipes - Buffalo Balls

I LOVE Buffalo wings......but my hips do not!  But I seriously crave buffalo sauce.  I found a bunch of recipes on Pinterest for Buffalo chicken meatballs and I made a few adaptations.  I totally don't have time to make the meatballs ahead of time in the oven and THEN put them in the crock pot.  This seemed MUCH easier to me.  ;)

Buffalo Balls
40 Turkey Meatballs (I like Casa di Bertacchi)
1 bottle Buffalo Sauce

Spray the slow cooker with non-stick spray.  Add the meatballs and cover with buffalo sauce.  Cook on low for 4-6 hours or high for 2-3 hours until the meatballs are heated through.

Healthy Super Bowl Recipes - Layered Hummus Dip

I am trying to find healthier alternatives to the typical buffalo wings and taco dip that arrive at EVERY Super Bowl party I have ever attended.  And no doubt they will be there this year.....but I am trying to find some things that I can add to the spread that won't erase all of the hard work I have been putting in.  I have found some winners and I am going to be posting them this week.

Layered Hummus Dip
1 5oz box of tabbouleh (far east brand)
2 tbsp olive oil
1 cup diced cucumber
1 cup diced and seeded tomato
1/2 cup diced red peppers
1/4 cup diced greek banana peppers (optional)
1/4 cup diced scallions
2 tbsp lemon juice
1/2 tsp salt
1/4 c fresh parsley chopped
2 10oz containers of hummus ( I like the Sabra Brand)
8 oz crumbled feta cheese
Food should taste good tortilla chips

Make Tabbouleh according to the package directions.
Add olive oil, cucumber, tomato, peppers, scallions, lemon juice, salt and parsley and fluff with a fork.
Spread hummus into the bottom of a 9x13 dish, scatter half of the feta cheese on top.
Layer on Tabbouleh mixture and sprinkle remaining feta cheese on top and refrigerate.

Cauliflower Pizza Crust

Have you ever pinned a recipe and gone back to make it, only to find it was a HUGE FAIL??????  It happens to me quite regularly.......and this recipe in particular got me good.  Cauliflower pizza crust.  The first time I made it, the last thing it resembled was a pizza.......this thing was more like a quiche.  And I did NOT receive rave reviews from my family.  All I heard was a lot of YUCK!  And I didn't entirely disagree! 

And then I stumbled across this one from Tasty Kitchen and I found what I have been longing for!  It makes a DOUGH that you roll out!  A firm, gluten-free pizza dough!!!  That you can pick up and hold like a piece of pizza!!!!! Eureka!

Cauliflower Pizza Crust
Ingredients

• 1 head (Small Head) Cauliflower
• ¼ cups Parmesan Cheese
• ¼ cups Mozzarella Cheese
• ¼ teaspoons Kosher Salt
• ½ teaspoons Dried Basil
• ½ teaspoons Dried Oregano
• ½ teaspoons Garlic Powder
• Red Pepper Flakes (optional)
• 1 Tablespoon Almond Meal (optional)
• 1 whole Egg

Directions

Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.

Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets—you don’t need much stem, just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow; this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add the egg and mix away. Hands tend to work best.

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.

Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.

Add however much sauce, cheese, and toppings you want. I’m not gonna give you measurements for this. You know how you like your pizza—so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!

Amazing Chicken Marinade

I am always looking for a new way to make chicken.....let's face it, chicken can get boring........but every once in a while, you find a chicken recipe that blows you away......well THIS is my FAVORITE chicken recipe and it never fails!  I get asked for the recipe every time I make it.  SOOOO good and so EASY!!!!

Amazing Chicken Marinade
 6-8 boneless, skinless chicken breasts

Marinade:
1/2 cup extra virgin olive oil
1/4 cup fresh-squeezed lemon juice
1/4 cup white wine
4 cloves of garlic - rough chop
2 tbsp hot sauce (like Franks or Texas Pete)
2 tbsp maple syrup or honey
2 tbsp grill seasoning
10 basil leaves, torn

Trim all visible fat and membranes from chicken breasts, I like to make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in single layer in Ziploc bag.

Combine marinade ingredients and pour over chicken. Marinate in refrigerator at least 30 minutes or all day if desired.

Preheat grill to medium-hot and grill chicken 20-25 minutes, or until well browned and firm but not hard to the touch. (I've been cooking this slightly less than 20 minutes the last few times I've made it. Actual cooking time will depend on the heat of your grill and the temperature outside, so don't overcook.)

I have been getting a lot of requests lately for vegetarian recipes...but I wanted to find things that you can enjoy at the holidays or just good old comfort food to eat while it's cold outside.  I thing this one fits the bill in both categories!

Acorn Squash with Walnuts and Cranberries

Ingredients

• 1 Acorn Squash, cut in half
• ½ cup walnuts, roughly chopped
• ½ cup cranberries, frozen or fresh
• 4 tablespoons brown sugar
• 1 tablespoon butter or butter substitute

Instructions

1. Turn your oven to 375F.
2. Combine walnuts, cranberries and brown sugar. Toss to combine.
3. Cut each acorn squash in half. Remove and discard seeds.
4. Split the mixture between two halves of the squash. Top with 1/2 tablespoon butter each half.
5. Place in a baking dish, loosely cover with foil and bake in a for 1 hour 15 minutes, to 1 hour 30 minutes, or until fork inserted into the squash goes in easily.
6. Remove from the oven, place on a plate and serve right away.

To eat:

With each spoonful try to catch a little bit of everything, the walnuts, the cranberries and some of the syrup built up at the bottom of the squash. If it is not sweet enough, add a spoon of honey. Enjoy!

One Pot Burriot Bowl

How good does this look????  One pot.....thirty minutes.....MEXICAN HEAVEN!!!!  Quick, healthy an delicious! 

One Pot Burrito Bowls

1 Tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup salsa
1 15 oz can black beans, rinsed and drained
1 15 oz can corn, drained or frozen & thawed
1 14.5 oz can diced tomatoes
1 4 oz can diced green chiles
1 cup brown rice
1 tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken stock
1 cup shredded cheddar/jack cheese
S & P to taste
Optional toppings:
Plain Greek Yogurt/Low Fat Sour Cream
Cilantro
Green Onions
Tomatoes
Avocado

Directions:

In a large pan heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
When rice is done add the cheese, S&P to taste. Top with your favorite toppings.  Nom, nom, nom!

I have been searching for a chicken casserole recipe that uses raw chicken, that is easy, that is HEALTHY, and MOST importantly, that the kids will eat.  I found a recipe similar to this recipe on Pinterest and I made some modifications to "clean it up" a bit.  End result CLEAN PLATES!!!!!!  This is without a doubt going into our regular rotation!!!!

Broccoli Cheddar Chicken and Rice Casserole
For the casserole:
1 cup uncooked brown rice

1 1/2 cup milk
2 10.75-oz. cans condensed cheddar cheese soup* (such as Campbell’s)
3/4 teaspoon salt
3 large (or 4 small) boneless, skinless chicken breasts
Salt, pepper and garlic powder
2 12-oz. bag frozen broccoli florets (or about 3 cups fresh)
For the topping:
1 sleeve butter crackers, crushed (such as Ritz or Town House)
2 tablespoons butter, melted
1/4 teaspoon garlic powder

Spray the bottom and sides of a 13x9 or two 9x9 baking dish with cooking spray; set aside.

In a large bowl, whisk together milk, cheddar soups and 3/4 teaspoon salt until smooth. Set aside 1 cup of the soup mixture. To the remaining soup mixture, stir in uncooked rice then pour mixture into prepared baking dish (if making two smaller casseroles, evenly divide between the two).

Cut chicken breasts into 1-inch pieces then season with salt, pepper and garlic. Arrange chicken pieces on top of rice mixture.

Arrange broccoli florets on top of the chicken.

Pour reserved soup mixture evenly over broccoli. Cover dish very tightly with aluminum foil and bake at 350 degrees for 1 hour and 15 minutes. Consider covering with a double layer of foil to ensure a tight fit - we need all the steam to stay in the dish to ensure everything cooks properly.
of freezing, you will freeze at this step.

Combine crushed crackers, melted butter and garlic and mix well. Remove casserole from oven, remove aluminum foil then sprinkle cracker topping evenly over casserole. Continue baking, uncovered, for 15 minutes.

Remove from oven and let rest for at least 15 minutes then serve. Don't skip this step - it's needed for the rice to continue cooking and the casserole to set up properly.

NOTE: If you prepare this ahead of time and refrigerate before cooking you will need to cook for an additional 15 minutes before adding cracker topping.  If freezing, be sure to thaw before baking.

Nutella Shakeology

My sweet tooth has gotten the best of me lately.  I have been struggling and I finally found EXACTLY what I needed.  I needed the creamy, rich flavor of NUTELLA.  I LOVE Nutella.......really, really love Nutella.  And I was skeptical that a glass of Shakeology would satisfy my cravings.  But it did.  It TOTALLY did!  And it is now my new obsession.  Drink up!!!!

Slow Cooker Sweet Potato, Quinoa & Chicken Soup

With Fall in the air (not really in Florida...although we sure are ready for it to be), a good comforting soup in a slow cooker sounds just about right!

Slow Cooker Sweet Potato, Quinoa & Chicken Soup

1 and 1/2 pounds boneless skinless chicken breasts
1 cup quinoa (I used a black bean quinoa package)
2 large sweet potatoes (1 pound or ~3-1/2 cups)
1 can (15.25 ounces) black beans
1 can (14.5 ounces) petite diced tomatoes
1 teaspoon minced garlic
1 packet (1.25 ounces) chili seasoning mix
5 cups chicken broth*
Optional: fresh parsley

Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
(I found a black beans seasoned quinoa package which I used and loved, but regular quinoa will work as well, just make sure to rinse it well.)
Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth.
Place on high for 3-5 hours (It took 4 hours on high for my crockpot.)
Using two forks, shred the chicken and stir all the ingredients together.
Add salt and pepper and if desired fresh parsley.
Serve immediately.

Clean Eating Chopped Greek Salad

I made a TON of this over the weekend to bring to work and I am SO glad that I did!  So yummy!  I waited to add the dressing until I got to the office so the salad would stand up for a few days.  I also added some shredded chicken and a little feta and YUMMO!!!  Really tasty and satisfying!!!!

 
Ingredients
1 hothouse cucumber
4-5 ripe roma tomatoes
1 large red bell pepper
1 small red onion
1/4 cup fresh parsley
15 oz. can garbanzo beans, rinsed and drained
Optional: olives, feta, pepperoncini, chicken, shrimp

{For the dressing}
3 Tbsp. red wine vinegar
1/4 cup olive oil
2 tsp. oregano
1/4 tsp. salt

Directions
Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.
Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
Put vegetables and garbanzo beans in a large bowl.
Add dressing and toss to combine OR pour dressing on later.

Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

Clean Fried Rice

Finding something that everyone likes and it healthy can be a challenge.  My kids would be just fine eating mac & cheese and chicken nuggets for every meal if I let them.....but I am really trying to broaden their horizons (and keep it healthy for all of us).  My sister tried this recipe that was originally from Tyler Florence and made some healthy modifications....I made a few changes to work for us and it was GREAT!!!!

Ingredients
2 tablespoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
2 -inch piece fresh ginger, peeled and grated
Pinch red pepper flakes
1 small head Napa cabbage, cored and chopped 

8-ounces mushrooms 1

cup frozen peas, thawed
1 generous pinch kosher salt

2 tablespoons sesame oil
2 large eggs, lightly beaten
1 pint cooked brown rice
3 tablespoons soy sauce
1 1/2 cups cooked chicken, cut in pieces

Heat 2 tablespoons of the canola oil in a wok or large non-stick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, garlic, ginger, and red pepper flakes; stir-fry for 1 minute until fragrant. Add the cabbage, mushrooms, and peas, stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok.

Put the pan back on the heat and coat with the sesame oil. When the oil is hot, pour the eggs into the center of the pan. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg to combined well, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and add the chicken to the pan and moisten with the soy sauce. Toss everything together to heat through and season again with salt. Spoon the fried rice out onto a serving platter.  

This was so good mixed with siracha too!  MMMMM!!!!!!