The Blue Zones Project is a global movement that encourages changes to help people make healthy choices at work, school and home. HMSA has brought the well- being initiative to Hawaii and has partnered with organizations such as Hawaiian Electric Co., Foodland and Castle Medical Center, as part of a shared commitment to provide employees with options for leading longer, healthier and happier lives.

To that end, HMSA coordinates and hosts a weekly farmers market, open to the public from 11 a.m. to 2 p.m. Fridays at its main building at 828 Keeaumoku St. To learn more about the Blue Zones Project, visit hawaii.bluezonesproject.com.

This week, enjoy a few recipes compliments of HMSA’s well-being program.

BASIC CAULI-FRIED RICE

• 2 tablespoons coconut or olive oil
• 1/2 tablespoon sesame oil
• 3 eggs, beaten
• 1 pound chicken breast or other protein (pork, bacon, sausage, tofu), cubed
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• 1 cup shredded carrots
• 1 head cauliflower, riced
• 1 cup frozen peas, thawed
• 3 tablespoons low-sodium soy sauce (tamari or coconut aminos for gluten-free)
• 1 teaspoon chili pepper sauce (optional)
• 1 bunch green onions, finely chopped
• 1/3 cup cilantro, finely chopped
• Lime wedges, for serving (optional)

Heat oils in a wok or skillet over medium- high. Add eggs and scramble until cooked; remove to bowl and set aside.

Add a little more coconut oil to pan; add chicken, ginger and garlic. Stir-fry until chicken is almost cooked through; add carrots and cook another minute. Remove mixture to another bowl; set aside.

Add riced cauliflower to pan and cook until soft, 3-5 minutes. Do not overcook or it will become mushy. Return egg and cooked ingredients to pan. Add peas, soy sauce and hot sauce, if using.

Top with green onion and cilantro; serve warm with lime wedges, if desired. Serves 6.

Approximate nutritional analysis, per serving (based on chicken breast): 250 calories, 11 g fat, 5 g saturated fat, 140 mg cholesterol, 500 mg sodium, 16 g carbohydrate, 5 g fiber, 6 g sugar, 24 g protein

GARLICKY KALE SALAD

• 2 bunches kale, washed and dried, stems and hard parts removed
• >> Dressing:
• 1/4 cup tahini
• 1/4 cup apple cider vinegar
• 1/4 cup liquid amino acid
• 4 garlic cloves, minced
• 8 tablespoons nutritional yeast (available at natural foods stores)
• 1/4 cup lemon juice

Thinly slice kale and place in large bowl.

Whisk together dressing ingredients. Taste and adjust seasonings; massage into kale. Serves 8.

Approximate nutritional analysis, per serving: 80 calories, 4.5 g fat, 0.5 g saturated fat, no cholesterol, 350 mg sodium, 7 g carbohydrate, 2 g fiber, no sugar, 4 g protein

FLOURLESS PEANUT BUTTER COOKIES

• 1 cup natural smooth peanut butter
• 1 cup sugar
• 1 teaspoon vanilla
• 1 egg
• Coarse sea salt

Heat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, mix peanut butter, sugar, vanilla and egg until well combined. Form into balls a little larger than 1 inch across and place on baking sheet. Flatten with fork and sprinkle with salt. Bake 10 minutes, or until edges are brown. Cool on wire rack. Makes about 18 cookies.

Approximate nutritional analysis, per cookie (not including sprinkled sea salt): 140 calories, 7 g fat, 1 g saturated fat, 10 mg cholesterol, 70 mg sodium, 14 g carbohydrate, 1 g fiber, 12 g sugar, 3 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.