• 3 lbs Brussels Sprouts, trimmed and halved lengthwise
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1/4 tablespoon fresh rosemary
• 1 Lemon, Halved
• Salt and pepper to taste

Preheat oven to 450 ºF. Toss Brussels Sprouts with oil,
rosemary, garlic, salt, and pepper. Spread out in 1 layer in
large shallow baking pan. Roast stirring occasionally.
Squeeze lemon juice over Brussels Sprouts after about
15 minutes. Cook until tender and browned, about 15
minutes more, total cooking time 25 to 35 minutes. Enjoy!

Open Face Pita Sandwich with Tomato, Mozzarella and Basil

• 1 1/2 cups fresh Basil Leaves
• 1 1/2 tablespoons Grated Romano Cheese
• 2 1/2 tablespoons Olive Oil
• 1 Clove Garlic, minced • 4 Slices Whole Wheat Pita
• 1 Large Tomato – sliced
• 1 Large Buffalo Mozzarella Ball-sliced
• Salt & Pepper to taste

Preheat Broiler and toast Pita for 1 minute.
Blend Basil, Romano, Olive Oil, and Garlic
in a blender until smooth.
Spread mixture on Pita and layer with two slices
of Mozzarella and Tomato.
Broil again until Mozzarella begins to melt.
(Approximately 2 minutes)

The benefits of tea have been touted since ancient
times. I am a huge fan of including tea in my daily
routine for all sorts of reasons as it contains polyphenols
which give tea its antioxidant properties.
Antioxidants may help protect our bodies from certain
kinds of cancers and free radicals. Other health
benefits including digestion support, immune support,
and reduced stress can all be attributed to a warm
cup of tea. Make sure to steep your tea for five minutes
covered to bring out all the polyphenols and try to
enjoy a cup with every meal!

Here are some of my favorite tea varieties: