Fennel Salad

Combine:
2 fennel bulbs thinly sliced
Juice of 1 lemon
and let sit in the refrigerator for 1-2 hours if possible.

Add:
1 tbsp of olive oil
Handful of black olives (optional)
Handful of cubed mozzarella or other hard cheese (optional)
Salt and pepper

Chewy Snack Bars with Quinoa and Flax

(Adapted from "My Favorite Breakfast Bar" on www.veggiemealplans.com)

Preheat oven to 350degF.

Combine in a pan:
1/2 cup diced dried dates
1/2 cup water
and simmer on the stove for about 5 minutes until the mixture thickens. Let it cool for a few minutes.

Combine:
5 teaspoons ground flaxseed (whole flaxseed can be ground in coffee grinder)
1/2 cup water
and let sit for 5 minutes.

Combine the date and flax mixtures.

Mix together:
2/3 cup rolled oats
1/3 cup roasted and ground quinoa (roasted in a dry pan for a few minutes and ground in coffee grinder)
1/4 teaspoon cinnamon
1/3 cup chopped almonds
1/3 cup sunflower seeds
1/3 cup dried cranberries
2/3 cup raisins

Combine wet and dry ingredients.

Coat a 9x9 baking pan with cooking spray and press in the mixture into the bottom of the pan. (Lining the pan with a sheet of wax paper makes it easier to get the cooked bars out of the pan.)

Bake for about 25 minutes and then let cool before removing from pan and cutting.