Barbecue Chicken and Apple Slaw

Barbecue Ingredients:
2 large boneless skinless chicken breasts, each cut in half (approx. 1 lb)
2 large organic apples, peeled and diced
1 vidalia onion, diced
4 slices bacon or turkey bacon, cooked and crumbled (optional)
1 cup BBQ sauce (I recommend Bone Suckin' Sauce. It is sugar free and all of the ingredients are healthy) or use your favorite sauce

Directions:
1. Put the chicken, apples, onion, bacon and BBQ sauce in a slow cooker and cook on low for 6-8 hours.
2. While the chicken is cooking, make the slaw OR make the slaw a day ahead of time (I think it is better if it sits in the fridge for a while before serving.)
2. After the chicken is cooked through, shred with 2 forks and stir the crockpot mixture together well. 


Slaw Dressing Ingredients:
6 T non-dairy yogurt (unflavored and unsweetened) or you can use full fat coconut milk or you could use a healthy mayo, like avocado oil mayo
4 T apple cider vinegar
1T + 1t dijon mustard
1T + 1t pure maple syrup
2 cloves garlic, minced
salt and pepper to taste

Remaining Slaw Ingredients:
2 apples, cut into thin strips
2 cups cabbage, finely shredded
1 carrot, shredded

2 green onions, diced

Directions:
Combine dressing ingredients in a shaker or bowl and mix well. Pour over top of remaining slaw ingredients in a large bowl and toss well. Refrigerate until ready to use. Serve on top of barbecue.

This is a favorite among my nutrition clients. I saw the original recipe at closetcooking.com, but altered it and listed different alternatives for some of the ingredients. Enjoy!

Homemade Chocolate

Ingredients:
1/2 cup organic virgin coconut oil
1/2 cup raw cacao powder
2 T pure maple syrup or 1 T maple syrup and 8 drops Stevia
1/2 t vanilla extract or mint extract
1/2 cup raw pumpkin seeds or coconut or topping of your choice

Directions:
1. In a double broiler, melt oil and stir in cacao until thoroughly blended. Remove from heat and stir in maple syrup and extract. 
2. Pour into a square 9x9 pan lined with parchment paper. Sprinkle topping on top of melted chocolate or stir in if you prefer. Place in a freezer until it hardens. Break apart into chunks and enjoy when you have a sweet tooth or are craving chocolate.

NOTE: You can also use silicone molds instead of putting this in a pan. They come in various shapes and sizes. 

Rhubarb Ice Cream (non-dairy)

Ingredients:
5 rhubarb stalks, cut into 2-inch pieces 
1/3 cup coconut sugar
1 vanilla bean, split lengthwise and scraped
1/4 c water
1 t lemon juice
1 can full fat organic coconut milk

Directions:
Preheat oven to 350F. In a 13 x 9 glass pan add the rhubarb, 3 T coconut sugar, and vanilla bean with inside scrapings. Stir together. Bake for 30 minutes, stirring halfway through, until the rhubarb is tender. Remove the vanilla bean. Put the rhubarb and any juices in a blender or  food processor to puree. Let it cool.

Combine the rest of the sugar and 1/4 cup of water in a small saucepan. 
Cook over medium heat, stirring until the sugar dissolves. Let the syrup cool completely.

Whisk together the rhubarb puree, lemon juice, syrup, coconut milk, and sea salt. Refrigerate the mixture for at least 2 hours or overnight. Put in your ice cream machine and make according to your manufacturer’s instructions. Transfer the ice cream to a freezer-safe container and freeze until hard. Let soften for 15 minutes before serving.

Mango Pie

Crust Ingredients:
1 cup walnuts or pecans 
1 cup shredded unsweetened dried coconut
8-9 pitted medjool dates, chopped
1/4 t sea salt or himalayan salt

Filling Ingredients:
1 cup dried mangos or apricots
3 cups fresh mango, peeled and chopped
*Optional Toppings: Coconut Milk Whipped Cream or berries of your choice

Directions:
Chop dried mangos or apricots and place in a medium size bowl. Cover with water and let soak at least 15 minutes, preferably 30 minutes. Meanwhile, in your food processor, chop nuts until fine, but not too long or you will end up with nut butter. Add coconut and chopped dates and chop in your food processor until mixture is fine and mixed well. Spread in the bottom of a pie pan. Place pie pan in freezer or fridge until filling is ready.
For filling, drain dried water off of dried fruit and add to a clean food processor. Process until in small pieces. Add fresh mangos and process until mixture is creamy. Pour into crust and refrigerate for 3+hours before serving. 

Dairy Free Hot Chocolate

Ingredients:

½ cup raw cacao or natural unsweetened cocoa powder
½ cup coconut sugar 
3 T carob powder (or more cacao if you don’t like carob)
2 T maca powder
2 t ground cinnamon
1 t ground ginger
¼ t sea salt

*1/4 t vanilla extract (optional)

Directions:
Mix all dry ingredients together in a bowl with a whisk. Store in an airtight jar or container. 
To make hot chocolate, add 8-12oz. of your preferred non-dairy milk to a saucepan over medium heat.  Add in 1-2 heaping spoonfuls of dry mix and 1/4 t vanilla extract, whisking constantly until all is combined and the milk is warm. Can adjust amount of dry ingredients to your taste. 

Options: can add a sprinkle of cinnamon or coconut whipped cream if desired on top.
**You can leave out the maca powder and ground ginger, but it is a nice healthy addition! Maca powder is a superfood and ginger is anti-inflammatory. 

Pumpkin Soup

So I am going to Culinary Nutrition School and we had to make a recipe from scratch that was anti-inflammatory, hence this pumpkin soup. This is a great fall recipe! 

Ingredients:
1 small pie pumpkin, cut in half (3 cups of pumpkin)
1 T extra virgin olive oil (EVOO)
2 organic pears, cored, seeded and cut in half
2 T Ghee or Coconut Oil
1 cup diced celery
1/2 cup diced sweet yellow onion
3 cloves garlic, smashed and diced
4 cups organic vegetable or chicken broth
1 T fresh grated ginger
1 t ground cinnamon
1 dash ground nutmeg
1 dash ground cardamom
1/4 t ground turmeric 
1/4 t sea salt
1/4 t ground pepper
4 fresh sage leaves
1 cup dry northern beans, soaked 8 hours or overnight
1-2 T pure maple syrup (to your taste, depending on how sweet you like it)
1 cup dairy free milk
Topping: Roasted pumpkin seeds and cinnamon


Directions: Preheat oven to 375 degrees F.
1. Cut pumpkin in half and take out seeds (setting the seeds aside). Rub inside of pumpkin with olive oil and place upside down on a cookie sheet lined with parchment paper. Bake for 20 minutes.
2. Meanwhile, core two pears and slice them in half. Rub inside of pears with EVOO and set aside. Remove cookie sheet after first 20 minutes. Place pears upside down on cookie sheet beside the pumpkin halves. Return to oven and bake for another 35 minutes or until bottom sides of pumpkin and pears just start to turn brown. Remove from oven and let cool. (When pumpkins and pears are cooled, use a spoon to scrape inside of pumpkin and throw the shell away. Cut up pears into chunks.)
3. Spread pumpkin seeds on a cookie sheet lined with parchment paper and bake at 300 degrees F for 30 minutes. Remove from oven and sprinkle seeds with olive oil and sea salt and cinnamon. Stir and put back in oven for an additional 20-30 minutes. Remove from oven and let cool. Set aside to use later as a topping.
4. Rinse soaked beans and place in a saucepan, covering them with water. Bring to a boil and cook for 20 minutes uncovered. Remove from heat and rinse beans in warm water. Set aside.
5. In a dutch oven or large pan, melt 2 T ghee or coconut oil.
6. Add celery and onions and cook for 5 minutes, stirring so they don’t burn. Add garlic and continue cooking for 2-3 minutes.
7. Add chicken or vegetable broth. Add ginger and other seasonings. Add pumpkin, pears and beans. Stir and bring to a boil. Reduce heat and simmer for 15 minutes. 
8. Doing half at a time, blend soup ingredients until smooth in a high speed blender (make sure you let ingredients cool first if you don’t have a vented blender).
9. Return soup to pan and add 1 cup of non-dairy milk. Stir and heat through. Do not boil. 
10. Ladle soup into bowls and serve with a sprinkle of cinnamon and roasted pumpkin seeds on top.

Mexican Quinoa Bowl

Ingredients:
1 cup quinoa (rinsed in cold water) 
2 cups water 

1 1/2 cups cherry tomatoes, cut in half
1 (15 ounce) BPA free can of organic black beans, drained and rinsed 
4-5 green onions, diced

2 limes, juiced 
1/4 cup extra-virgin olive oil
2 t ground cumin 
1 t sea salt 
1/2 t red pepper flakes 

1/4 cup chopped fresh cilantro 
salt and pepper to taste

Directions:
Put 2 cups of water in a saucepan on stove on medium heat. Rinse quinoa in a sieve with cold water. Add quinoa to saucepan. Cover and bring to a boil. Reduce heat, leaving the lid on and simmer 10-15 minutes or until quinoa has absorbed the water and split open. 
Click here for detailed directions on cooking quinoa.

Meanwhile, juice limes, chop cilantro and onions and slice tomatoes. Set aside. In a small bowl add lime juice, olive oil, salt, cumin and pepper flakes. Whisk. 
Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and pepper. Serve immediately or chill in refrigerator.

Makes a great lunch or a side dish with tacos for dinner. You could always cut up some grilled chicken and add to your salad.

Roasted Tomato Salsa

I had an abundance of tomatoes in my garden last week and made Meghan Telpner's amazing salsa!  I usually like a fresh salsa, but this tasted great! It only lasted a day at my house.

Meghan's Chocolate Hemp Spread

So next week I start the Academy of Culinary Nutrition. I can't wait to learn more about creating recipes and the effects that foods have on our bodies. This recipe is from MeghanTelpner's Blog. It is amazing! Check it out to see all of the amazing health benefits it has!

Ingredients:
¼ cup hemp seeds
⅓ cup raw cacao
¼ cup ghee or coconut oil
2 T honey
a small pinch of sea salt (optional)

Directions:
Process all ingredients together until smooth in a food processor. 
Can add more sweetener as desired to taste.

*Refrigerate any leftovers. Will harden when it gets cold. Take out and let soften before using. 

Healthy Mexican Dip

Ingredients:

2 medium ripe avocados
2 T fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt or plain coconut yogurt for non-dairy
1 t cumin
1 t chili powder
1 1/2 cups refried beans
4 medium tomatoes, chopped
1 yellow pepper, chopped
lettuce, chopped
3 green onions, ends trimmed, sliced thin *optional
2 T shredded cheddar (or pepper jack) cheese (½ oz) *optional

Directions:
1. Mash avocados in a medium bowl.
2. Add lime juice, salt, and pepper; mix well. Set aside.
3. Combine yogurt, cumin and chili powder in a medium bowl; mix well. Set aside.
4. In a dish layer ingredients: start with beans, then add avocado mixture, yogurt mixture, lettuce, tomatoes, peppers, green onions, and cheese (if using).
5. Serve with tortilla chips of your choice.

*I saw a similar recipe posted from BeachBody and revised it. 

Vegan Paleo Cream of Broccoli Soup

Ingredients:
2 T olive oil
1/4 c chopped onion
2 garlic cloves, minced
1/2 t salt
1/4 t pepper
1/2 c chopped celery
4 c chopped broccoli, stems and florets (peel stems before chopping)
4 c chicken broth or vegetable broth
dash of nutmeg 


Directions:
Peel broccoli stems and chop. Set aside. Chop florets and set aside, separately from stem pieces. 

In a large pot, heat 2 T olive oil. Add onion and stir until brown, but not burnt. Add 1/2 t salt and 2 cloves garlic minced, 1/4 t pepper and 1/4 c water. Saute for 5 minutes. 

Add 4 cups chicken or vegetable broth and chopped broccoli stems. Cover and bring to a boil. Reduce heat to medium and cook until broccoli is tender, about 15 minutes. Add broccoli florets and cook 5 more minutes. 

Meanwhile, in a small saucepan, heat 2 T olive oil. Add 2 T garbanzo bean flour and cook on low for a few minutes. Continually stir or it will burn. After it turns brown, add 1 cup of coconut milk and whisk. Cook for 10 minutes, whisking so to not let it stick or burn. Mixture should be thick. 

Transfer the broth and broccoli in the pot to a blender and puree. If you don't have a Blendtech blender, be sure to leave the top of your blender open a little to let steam escape. Place back in large pot. Add milk mixture and stir well. Add 1/4 c nutritional yeast and whisk together. Cook for 5 more minutes and then remove from heat. 

Add salt and pepper to taste, and a sprinkle of nutmeg (optional).

Peach Margaritas

Ingredients:
3/4 cup unsweetened orange juice (freshly squeezed is best)
2 oz tequila
2 T honey
1 cup fresh peaches
2 cups ice

Directions:
Place ingredients in blender in order listed above. Blend for 20 seconds or until slushy.
If you want it to be stronger, use 1/2 c orange juice and 2 oz of Triple Sec. 
If your peaches are frozen, let them thaw slightly and only use 1 cup of ice.

Paleo Peach Pie with Pecan Crust

I love it when the Peach Truck comes to town. My favorite pie is Peach Pie. I found this recipe at foodlamor.com and altered it slightly. 

Pecan Crust Ingredients:

1 cup pecans ground into pecan meal (a coarse flour)
1/4 cup coconut flour
1 T ground flax seed
1/4 t sea salt
1/4 t honey or pure maple syrup
1 T water
1 T coconut oil

Pecan Crust Directions:
Preheat the oven to 350. Combine all the dry ingredients together then add in the wet and stir with a fork until it’s all incorporated. Press the mixture into a pie pan, working it up the sides until it’s even. Bake for about 15 minutes or until the edges and center begin to brown. 

Pie Filling Ingredients:
5 cups sliced peeled peaches
3 T arrowroot starch or GF cornstarch 
1 T water
1/2 T lemon juice
3/4 cup wild honey
dash cinnamon 

Pie Filling Directions:
Take 1 1/2 cups of peaches and puree in a blender or food processor until smooth. In a separate bowl whisk together the water, lemon juice, and starch. Combine the pureed peaches with the honey and the starch mixture in a small sauce pan. Stir in the cinnamon and bring the mixture to a boil over medium heat. Stir for about 5 minutes while it bubbles. Stir constantly or it will stick. Then turn off the heat and allow it to cool. 


Let crust cool to a warm temperature, not hot. Stir the other 3 1/2 cups of peaches together with the thickened pureed peach mixture. Pour it all into the crust and set in the fridge to cool completely and to finish setting up. Serve cold with some whipped coconut cream or just as is.

Garlic & Lemon Basil Pasta (Gluten Free)

Ingredients:
4 cups cooked pasta (I used 1- 12oz bag of  Uddo's Red Lentil Penne)
1 large garlic clove, minced

1 T extra virgin olive oil
1 medium to large lemon, juice and zest
1/2 t salt
1/4 t pepper
1/2 c loosely packed basil

Directions:
Bring a pan of water to a boil and then add pasta. Cook 8-10 minutes or until al dente. Drain. 

Meanwhile in a skillet, heat olive oil. Add minced or chopped garlic and saute 2-3 minutes. Add juice and zest of 1 medium to large lemon, stirring as you add. Add salt and pepper and stir. Turn off heat and add cooked & drained pasta and chopped basil. Stir well. Serve immediately or cover with a lid to keep warm until ready to eat.

This is a delicious side dish to go with grilled chicken or burgers, or a great lunch by itself. You can always use regular pasta instead of gluten free.

The Pioneer Woman's Fajitas

Ingredients:
1 whole Beef Flank Steak
1/2 cup Olive Oil
3 T Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed
3 cloves Garlic, Minced
1 T Cumin
1 T Chili Powder
1/2 t Red Pepper Flakes
1 t Salt
1/2 t Black Pepper
1 T Sugar or 1 packet Truvia
2 whole Medium Onions, Halved And Sliced
1 whole Red, Orange, Green and Yellow Bell Pepper, Sliced (or whatever colors you like)

Directions:
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar/Truvia until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. I put it in the fridge in the morning and then cook it when I get home from work.

Prepare tortillas, salsa, sour cream, and cilantro.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

I like to cook my flank steak on a grill. Or you can heat the same same skillet you used for the veggies (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. 


Slice the meat right before serving and serve with all the fixins. Delicious!

Pecan Stuffed Chicken Breasts

This is a great dish for company. It only uses 4 chicken breasts, but will serve 8 people. Original recipe from Daphne Brogdon.

Ingredients:
2 T olive oil, plus for drizzling
4 boneless skinless chicken breast halves (6 to 7 ounces each), butterflied
1 T molasses, mixed with 2 teaspoons hot water
1 t ground fennel
Salt and fresh ground pepper
1 medium onion, diced
2 cloves garlic, chopped
1 cup pecans, toasted, roughly chopped
2 T chopped fresh tarragon
3 T canola oil or olive oil
1 cup white wine
1 cup chicken broth
Half 15-ounce can crushed tomatoes or 1 cup
1/4 t crushed red pepper


Directions:
Lay out a 15-inch-long piece of plastic wrap on a cutting board and drizzle it with a little olive oil. Lay a butterflied chicken breast, cut side up, on the plastic wrap. Fold the plastic wrap over to cover. Using a meat pounder, pound out the thicker parts of the breast so that it's uniformly thick. Fold the plastic wrap open and brush the chicken breast with the molasses; season with generous pinches of fennel, salt and pepper. (This will be the inside part of the breast that gets stuffed.) Fold the plastic wrap back over and flip the breast over. Fold plastic wrap open and season the other side of the breast with salt and pepper. (This is the outside that will later get seared in the pan.) Re-cover with the plastic wrap and place on a plate. Repeat this process with the remaining chicken breasts. Refrigerate for 1 hour or up to overnight.

Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and saute until soft and translucent, about 5 minutes. Add the garlic and pecans, and cook another 2 minutes. Add the tarragon and cook another minute. Taste and adjust the seasoning if necessary. Remove from heat and let cool to room temperature.

Remove a butterflied breast from the plastic wrap. Place it on a cutting board, molasses-side up. Place 1/4 cup of the filling on half of the chicken breast. Fold over the other half to enclose the filling. Using a bamboo skewer, close up the opening by threading the skewer through one end of the opening to the other to secure. Repeat with the remaining chicken breasts and filling.

Heat the canola or olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3 minutes per side, until nicely browned. Add the wine, chicken broth and crushed tomatoes. Turn down the heat to low, cover, and poach until the chicken is cooked through, another 8 minutes.

Transfer the chicken to a plate, remove the skewers, cover the chicken with foil and let rest for 5 minutes. While chicken is resting, turn up the heat on the poaching liquid to medium, add the crushed red pepper, and let simmer until thickened and reduced by a third, about 5 minutes. Taste and adjust the seasoning if necessary. Strain the sauce into a small pot and keep warm over low heat until ready to serve.

To serve: Slice the chicken, if desired, and arrange on a serving platter. Pour some sauce over the top. Serve immediately, with extra sauce on the side. I served this with mashed potatoes and roasted zucchini and yellow squash.

Paleo Vegan Zucchini Pizza Crust

Ingredients:
2 medium zucchinis or 3 small ones
¼ t sea salt
½ t dried basil
½ t dried oregano
½ t garlic powder or 2 garlic cloves, minced
½ t dried rosemary
fresh pepper, to taste
a few shakes of red pepper flakes, to taste
½ cup almond flour or coconut flour
2 eggs (Vegan: use flax eggs - 2 T flax meal and 6 T water)

Directions:
Preheat oven (with a pizza stone in it if you have one) to 450F.
Cut the tops and bottoms off the zucchinis.
Shred the zucchinis. You can use a food processor or a grater.
Steam the shredded zucchini for a few minutes OR microwave for 1 minute.
Remove from the steamer or microwave and pour onto a kitchen towel or nut milk bag.
Once it has cooled off enough to handle, use the kitchen towel or a nut milk bag to squeeze as much water out of the zucchini as possible. Once you think you are done, squeeze more. This is the most important step to get a crispy crust.
Mix the zucchini with the rest of the ingredients in a medium bowl.
Place a greased piece of parchment paper on a baking sheet.
Form the "dough" into a pizza.
Bake for 15-20 minutes, or until the edges are brown.

Remove from oven and top with your favorite toppings. I put some pesto and a little homemade spaghetti sauce on ours. Then I topped it with fresh cut tomatoes. I also cooked some onion, a red pepper and some yellow squash in a little bit of olive oil until soft, but not mushy. Add veggies on top of sauce/pesto. 
Turn oven to Broil and cook pizza for 3-4 more minutes. Watch carefully so it doesn't burn.
Remove and let cool. Slice and eat. 

* I found the recipe for the crust on the website applestozoodles.com 

Berry Chia Pie

Ingredients:
1 cup pitted dates
1 cup slivered almonds or pecans
3 T flaxseed meal
6 cups mixed fresh berries, divided
1/2 c chia seeds
1/2 c unsweetened juice (can use white grape or blackberry or ??)
2 T honey
2 t vanilla extract

Directions:
Cut dates in half and place in a food processor. Pulse until chopped into small pieces. Add pecans or almonds and flaxseed meal and process until mixture is finely ground and begins to clump together. You may have to stop and scrape down the sides of the bowl. Put the mixture into a 9" pie pan and press down to evenly cover the bottom and sides of the pie pan. Set aside.

Wipe out the food processor and add half of the berries, all of the chia seeds, the juice, honey and vanilla. Process until fairly smooth. Transfer to a bowl and stir in remaining berries. Pour into the pie plate. Cover and refrigerate until chilled and chia seeds have thickened the filling, at least 4 hours. 

*Original recipe from Whole Foods Market. 

Non-Dairy Milk

So I haven't had dairy in 5 years. I usually buy So Delicious brand coconut milk, but today I made my own nut milk and it was super easy. Below is Meghan Telpner's recipe. You can visit her blog HERE.

Ingredients:

1/4 cup sesame seeds, soaked and rinsed
2 T hemp seeds
2 T pumpkin seeds, soaked and rinsed
1/2 tsp vanilla extract
2 dates or honey to taste 
2 cups water

Directions:
Place sesame seeds, hemp seeds, pumpkin seeds, vanilla, dates/honey and water in your high speed blender and blend until smooth.  
Strain out pulp using a nut milk bag.

If making chocolate milk, rinse blender and pour milk back in, adding 1/4 c cacao or carob powder and additional sweetener to taste. Blend until smooth.


Chill, then enjoy. Can store in a mason jar in your fridge for three days.

*I want to try it with coconut next. You could always use almonds or cashews too. Use 4 parts water and 1 part nuts/seeds (2 cups water + 1/4 cup nuts/seeds).

Kimchi Chicken Stir Fry

So I made kimchi and wasn't sure how to eat it. I thought I would try it in a stir fry. It was delicious and so easy since the kimchi was already made and in the fridge. 

Ingredients:

2 organic boneless, skinless chicken breasts, diced
Mrs. Braggs Liquid Aminos or soy sauce or tamari
2 cups fresh spinach, chopped
1/2 medium onion or 1 small onion or 4 green onions, diced
2 cups Kimchi
extra virgin olive oil

cooked rice or quinoa

Directions:
In a wok or large skillet heat 2 T EVOO on medium heat. Add diced chicken and cook for 5 minutes or until no longer pink. Add 1-2 T Mrs. Braggs liquid aminos (or soy sauce) and stir, cooking 1 more minute. Remove from wok and place in a bowl and set aside.

Add 1 more T EVOO to wok and heat. Add onions and stir fry for a couple of minutes. Then add spinach and 2 cups kimchee. Stir fry a few minutes, until heated thoroughly and spinach is wilted. Add chicken back to wok and stir together with kimchi mixture. 

Serve over rice or cooked quinoa. (Do not add salt to your quinoa/rice when cooking. It is not needed.)