Garlic Roasted Broccoli


  • 2 heads Broccoli (chopped, stems may be included)
  • 3-4 clove Garlic (minced)
  • 4 tbsp Oil of choice (olive recommended)
  • 1 tbsp Lemon juice
  • 2 tbsp Parmesan cheese (shredded)
  • Salt & pepper to taste

Heat oven to 425.

On a baking pan toss together broccoli, garlic, oil, lemon juice, salt and pepper. Bake 20-25 minutes or until broccoli is tender. Top with cheese and serve.

Can be made as a side dish or used as a topping for potatoes.

Collard Lunch Wraps

  • 1 bunch Collard greens (stems cut off)
  • 1/2 bunch Cilantro (chopped)
  • 2 cup Brown rice (cooked)
  • 1 can Black beans (rinsed and drained)
  • 3 tbsp Salsa of choice
  • 1 Avocado (sliced)
  • 1 Lime (juiced)
  • Salt & pepper to taste

In a large bowl, mix together cilantro, rice, beans, salsa, lime juice, salt and pepper. Set aside.

In a wide pot or deep skillet, heat four inches of water until it reaches a simmer. Add one collard green for about 30-40 seconds or until it brightens. Pull it out and center it on a plate. Spoon about a 1/4 cup of the beans and rice into the center of the leaf. Top with avocado slices and roll like a burrito.

Repeat process until all ingredients are used.