Summer Couscous Salad

Ingredients:

2 cups Couscous

3/4 cup Raisins

1/3 cup Dried Mango, diced

1 Red Bell Pepper, diced

1 Orange Bell Pepper, diced

15 gram Cashew, chopped

15 gram Walnut, chopped

15 gram Pumpkin Seeds, chopped

30 gram Flaxseed Meal

1/4 cup Honey

1 Lemon, juice and zest

1 Lime, juice and zest

1 tablespoon Minced Garlic

2 tablespoons Paprika

Salt and Pepper to taste

Instruction:

1. Pour hot water over couscous until covered.  Leave it with a lid on for about 10 minutes.  Loosen the cooked couscous with a folk.

2. Add the rest of the ingredients and toss until mixed thoroughly.

3. Chill it for about an hour before serve.

Green Frittata

Ingredients:

Egg wash:

6 Eggs

1 tablespoon Dried Basil

1/4 teaspoon Dried Thyme

1/3 tablespoon Paprika

1/3 teaspoon Salt

1/2 teaspoon Ground Black Pepper

Filling:

(any combinations of vegetables and cheeses work here)

1 cup Shredded Cheddar and Mozzarella mix

1 Zucchini, diced

1 Red Onion, Sliced

4 Garlic Gloves, minced

1 Red Bell Pepper, seeded and sliced

7 White Mushroom, diced

2 tablespoons Vegetable Oil

1/4 teaspoon Salt

Instruction:

Pre heat the oven to 450F/230C.

1. Heat up vegetable oil and salt in a frying pan over high heat.  Add onion and garlic.  Sauté it until fragrant, about 2 minutes.

2. Add the rest of the vegetables.  Sauté them until soften, about 10 minutes.  Turn off the heat.

3. In a baking dish, beat together all the ingredients of the egg wash.  Add in the vegetables, stir well.

4. Place the mixture into the oven.  Bake at 450F/ 230C for about 5 minutes.  Take it out, stir the egg mixture once again thoroughly with a folk, and then place it back to the oven.  Bake for another 10 minutes, or until the egg is firmed.  Serve in warm.