Picture of Cauliflower crust vegetarian pizza

Cauliflower Crust Vegetarian Pizza

Healthy Vegetarian Pizza with Cauliflower Crust

Ingredients: 1/4 Zucchini, 1/4 Red Bell Pepper, 1/4 Yellow Bell Pepper, 1 Table Spoon Olive Oil, 1/4 cup Pizza Sauce (your choice of brand), 1/4-1/3 cup of Mozzarella Cheese,  a dash of Garlic Salt and  1 Trader Joes Cauliflower Pizza Crust.

Cauliflower Pizza Crust

Cauliflower Pizza Crust

Cooking the Pizza Crust: Preheat oven to 450.  Remove all packaging from the pizza crust and place on a cooking sheet.  Cook each side for 10-12 minutes. Remove crust and add the pre-prepared toppings.

Prepping the Vegetable Toppings:  Thinly slice zucchini, red bell pepper, and yellow bell pepper while pizza crust is cooking.

Preparing the Cheese: Only use freshly grated cheese. Please do not use pre-grated cheese. Why doesn’t pre-grated cheese get moldy?

Add Sauce and Toppings to Pizza Crust: Pour or spoon approx 1/4 cup of pizza sauce on to center of crust.  With a wooden spoon spread sauce, circularly and evenly towards the edgers.  Leave approx 1/2 inch (20mm) of exposed crust around the perimeter.

Cheesing the Pizza:  Spread the freshly grated cheese evenly over the sauced part of the pizza.  You should be able to see a little color of the sauce through the cheese.

Adding Vegetable Toppings to the Pizza: Spread the zucchini in an evenly spaced pattern over the cheesed part of the pizza.  Add three or four rings of each of the red and yellow bell peppers over the zucchini slices.

Final Touches: Do a quick, very light sprinkle of garlic salt over the cheesed part of the pizza.  Finally, lightly drizzle olive oil around the perimeter of exposed crust and a couple drops on each of the zucchini slices.

Final stage of cooking: Turn the oven on low broil and cook the thinly sliced vegetables until they reach the desired tenderness without overcooking the exposed outer edge of crust approx 2-7 minutes.  Remove from oven and place on a cutting board and divide into six even slices. Dig in and enjoy!

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Poached eggs on toast with coconut oil, turmeric and coarse ground black pepper.

5 Minute Healthy Breakfast Recipe

A quick and easy healthy 5-minute egg and toast breakfast.

Ingredients: 1 slice of bread (your choice), 2 eggs, virgin cold-pressed coconut oil, powdered turmeric, and coarse ground black pepper.

Toasting the bread:  Place one slice of bread in the toaster for approximately two minutes.  Cooking time will vary depending on the toaster and your preference.

Nordic Ware Microwave 2 Cavity Egg Poacher

Click image to buy on Amazon: Nordic Ware Microwave 2 Cavity Egg Poacher

Cooking the eggs: Place two eggs in a Nordic Ware Microwave 2 Cavity Egg Poacher for 50 seconds. Cooking time will vary depending on the toaster and your preference.

Final breakfast preparation:  Spread coconut oil on bread, top with two poached, sprinkle with powdered turmeric, and coarse ground black pepper. Dig in and enjoy!

Please share this recipe. Thank you!

Cross section Portobello mushroom burger with jack cheese, tomato and spinach

Portobello Mushroom Burger Recipe

This simple portobello mushroom burger recipe is easy and delicious.

Ingredients: Portobello mushroom (bun size), hamburger bun, sliced ripe tomato, fresh spinach, olive oil mayonnaise, olive oil and Worcestershire sauce.

Portobello mushroom burger with jack cheese, tomato and spinach

Portobello mushroom burger with jack cheese, tomato and spinach

Season Portobello Mushroom: Turn the portobello mushroom upside down poor a light amount of olive oil and Worcestershire sauce into lamella, or gills of the mushroom.  You can cook right away or let the mushroom marinate for a few hours.  Another variation of my portobello mushroom marinade substitutes balsamic vinegar for the Worcestershire sauce and adds a teaspoon of spicy brown mustard to the marinade.

Mushroom Burger Bun: I like my buns toasted.  This step is optional.  Lightly spread olive oil mayonnaise on both the top and bottom buns.  Place in the broiler until lightly browned, approx 3 minutes.  Time will vary with different ovens.

Mushroom Burger Toppings:  Two thin slices of cheese, I used Monterrey Jack. Three thin slices of tomato and approx. 10 leaves of spinach.

Burger Condiments:  I don’t like soggy buns so I have a specific order for the condiments to be layered between the buns.  Top bun leave empty.  Layer spinach on bottom bun the three thin slices of ripe tomato.  Spinach will help keep the bun from getting soggy from the tomato.

Cooking Portobello Mushroom: Stovetop:  Pour a silver dollar size dollop of olive oil into a small frying pan.  Cook the mushroom gills up for about 5 minutes on medium-low heat.  Turn over and cook for another 5 minutes.  Grill top: Cover the cap of the mushroom with a thin layer of olive oil and cook on low heat for 5 minutes each side.

Final Burger Construction: Remove the portobello mushroom from the pan and lay on the top bun with gills facing up.  Place two slices of cheese on the warm mushroom and let melt for 1 minute.  Carefully flip the top bun onto the bottom bun, slice and Enjoy!  Careful, the mushroom may be hot and juicy!

Brown Rice and Kidney Bean Recipe Variation

This brown rice recipe is so easy to make and is delicious!  Quick, healthy, and inexpensive.

Ingredients: Brown Rice, Kidney Beans, Roasted Brussel Sprouts with Elephant Garlic, Roma Tomato, Avocado.

Brown Rice: Start with 2 cups of brown rice and 4 1/4 of water.  I like to add a tablespoon of organic, cold-pressed coconut oil to the mix.  Now, just wait for the rice cooker to do its magic.

Brussel Sprouts (Roasted Brussel Sprouts with Elephant Garlic):  While the rice is cooking, trim the Brussel sprouts as needed then quarter on the axis of the stalk.  Added quartered Brussel sprouts to a mixing bowl.  Then, take one elephant garlic clove and slice thinly.  Add sliced garlic to Brussel sprouts and toss with 2-3 tablespoons of olive oil.  Olive oil amount will vary with the quantity of Brussel sprouts.  I tend to keep the coatings light.  Spread the brussel sprout onto a cooking sheet.  Line cooking sheet with wax paper or foil for easier cleanup.  On my oven, I set the roast temperature to the lowest setting.  Cook until the Brussel sprouts until they reach your desired level of roasting.

Kidney Beans:  Use can kidney beans or make your own from scratch.  If you use canned kidney beans, rinse thoroughly.

Roma Tomatoes:  Clean and Rinse, dice to desired size.

Avocado:  Cut an avocado in half and scoop out with a spoon.  Remove any brown spots from the avocado.

In a bowl, add a layer of brown rice and simply top with kidney beans, diced tomatoes, Brussel sprouts, and half an avocado serve.  Separate the leftovers into Tupperware for healthy, inexpensive work lunches.


Jason Hennessey

Healthy Brown Rice Recipe

Healthy and Delicious Brown Rice, Kidney Bean, Avocado and Tomato Bowl

Simple, quick, easy and healthy Brown Rice, Kidney Bean, Tomato, and Avocado bowl. Photo: Jason Hennessey

Brown Rice, Kidney Beans, Diced Fresh Tomato, Dice Ripe Haas Avocado = YUM!

This is one of my favorite recipes. It’s super simple with minimal mess and only takes a couple minutes to prepare (if you have precooked brown rice).  I usually precook, as per package instruction, 2 cups of brown rice and store it in the refrigerator in a plastic container or bag. I’m not a big fan of plastic but…

In a microwave-safe bowl, add 1-2 cups of brown rice breaking up chunks. Place the bowl into the microwave for 1:20 (one minute, twenty seconds) on high or until warm to the touch.

While the Brown Rice is in the Microwave, chop 1/2 to 1 vine-ripened local grown tomato and 1/2 a medium-size, ripe, Haas avocado.

For this recipe, I use canned kidney beans.  Drain and Rinse kidney beans thoroughly.

Add kidney beans, tomato, and avocado to the bowl of warm brown rice and you’re ready to grind.  That’s it!  The combination of flavors is spectacular so there is no dressing or additives necessary.  Try it and enjoy!

Eat Healthy Be Happy!



Healthy Chicken Tacos

Healthy Grilled Chicken Soft Tacos

Grilled Lemon and Pepper Boneless Chicken Breast, Grilled Whole Jalapenos, Grilled Mexican Green Onions. Photo: Jason Hennessey

Healthy Low Fat Chicken Tacos

All tacos are not created equal.  I’ve taken the standard taco concept and kept it simple and light but still full of flavor.  The best thing about tacos is that everyone can customize the toppings to their specific tastes.


(2-3) Boneless Skinless Chicken Breast (Thawed)
(2-3) Fresh Lemons
(1-2) Cups of Fresh Salsa Ranchera if available.
(1) Bottle Tapatio hot sauce.
(1) Bunch of Green Onions (scallions, etc.)
(1) Bunch of Cilantro (coriander, etc)
(1) Head of fresh cabbage
(1) Can of  Vegetarian Re-fried Beans
(1) Pack of fresh corn tortillas

Optional Ingredients:

(1) Small tub of sour creme(1) Small block of Jack or Cheddar Cheese.
(1) Bunch of Mexican green onions.
(1-5) Raw Jalapeno Peppers.
(1-2) Ripe Avocados

Always be careful when handling raw poultry.  Avoid splashing a cross surface contamination, wash hands, dishes, and utensils thoroughly which contact raw poultry.

Trim chicken breast of excess fat to keep it lean if desired.  Place in an appropriate bowl or pan.  I prefer a 9×12 pyrex cake pan.  Take the Tapatio Shake two or three generous squirts on each breast.  Rub the Tapatio into each breast thoroughly and be careful not to splash.  Wash hands!  Cut two or three lemons and squeeze over chicken breast.  Black pepper is a good substitute for Tapatio if desired.

Condiments: Chop Green onions, Cilantro, and cabbage as desired, grate cheese, and refrigerate.

Cooking time varies depending on BBQs, Ovens, etc. Always cook poultry thoroughly as per FoodSafety.Gov.  Click HERE

BBQ Chicken:  Make sure your grill is clean.  If not, shame on you, anything you grill is going to taste like a burnt bbq.  Coat grill surface with a small amount of olive oil to prevent the chicken from sticking.  I usually preheat the grill for 5 minutes on high then reduce heat to low and add chicken.  Cook covered on low heat for 12-14 minutes per side or until done.  Grill one side at a time.  Don’t flip back and forth.

Optional: Grill Jalapeno’s and Mexican Onions.  Jalapeno’s come from the market covered in a vegetable oil coating.  Wash with soap and water to remove.  Roll the Jalapenos in a little sea salt for added flavor. While grilling the second side add Jalapeno’s and Mexican grilled onions to grill, rotate every couple minutes.  Remove chicken, peppers and onions from grill and let stand for at least 5 minutes.

Re-fried beans:  Empty contents of the re-fried beans into a medium saucepan and heat on a low heat, stirring frequently to prevent overcooking on the bottom.

Chop or Shred: Depending on preferences, dice the chicken into desired size blocks or shred with a pair of forks.

Oven cooked corn tortillas:  Place corn tortillas over two bars of the middle over rack with edges flopped down below making an upside-down u-shape.  Turn on oven to 350 and bake until the tortillas reach the desired.  Cooking time varies by oven.  You’re trying to reach a balance between softness and durability.  Cook to short and the tortilla falls apart, to long and it will be tough.

Once the tortillas are ready, it’s time to grind!

Here is how to fix GREAT Chicken Tacos, So ono!  Take a cooked perfectly bakes tortilla, in on hand, and spread a thin layer of re-fried beans on the bottom. Add the desired amount of cubed chicken breast, salsa ranchera, easy on the cheese, green onions, cilantro, cabbage, avocado, and a tiny dollop of sour cream.  Enjoy the tacos with a grilled jalapeno and grilled Mexican green onion.  Enjoy with a cold beverage of your choice.

Looking to spend some money online?  Check out our affiliate shops: Outdoor Cooking, Olive Nation, and Gourmet Foods.


Jason Hennessey
Healthy Meal Exchange