Cran-Broccoli Salad

4 c. broccoli florets
1/2 to 3/4 c. red onion, sliced thin
1 c. dried cranberries
1/3 c. crumbled, cooked bacon
1/3 c. raw sunflower seeds

** DRESSING VARIATION #1
1/2 c. mayo
1/2 c. half-and-half cream
3 tbsp. sugar

** DRESSING VARIATION #2 – less fat
1/4 c. mayo
3/4 c. plain greek yogurt (greek is thicker than regular yogurt)
1 packet of Truvia or other Stevia sweetner (Stevia is a natural sweetner derived from the Stevia leaf) 
-OR- 1-2 tbsp agave nectar to sweeten (Madhava brand)

** DRESSING VARIATION #3 – dairy free (my fav)
1/2 c. mayo or miracle whip
1/2 c. tofu  (blend tofu and mayo together in food processor with a little bit of red onion – then add agave)
1-2 tbsp. agave nectar, Madhava brand (similar to honey but lower glycemic & it doesn’t crystalize – from the agave cactus)

DIRECTIONS:
In a large bowl, combine broccoli, onion, cranberries, sunflower seeds & bacon. In a small bowl or food processor, select your dressing variation and combine the dressing ingredients and blend until smooth. Pour over broccoli mix and toss to coat thoroughly. Refrigerate until serving. (I like to let it set for at least 6 hours – or overnight – before serving for the flavors to come together)

Oats-n-Almond Bars

3 c. oats, whole
1 c. almonds, slivered or sliced
1 c. almond butter
1/3 c. Tahini (ground sesame seeds – similar to almond butter in texture)
1/2 c. unsweetened coconut flakes
1/3 c. flax meal (ground flax seeds – coffee grinder works well)
1/3 c. sunflower seeds, raw
1/4 c. sesame seeds
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
3/4 c. agave nectar (I mix vanilla flavored Madhava brand and amber,  half-and-half)
3 Tbsp. coconut oil, softened

Set oven to 350 degrees. Combine all ingredients in the mixer and mix well. Consistency should be fairly “sticky”. If the mix is too crumbly, add a little more agave nectar.  On a cookie sheet or bakers half sheet, covered with parchment paper, spread out mixture until you reach an even, desired thickness (approx. 1/2″ thick). Press firmly on top and edges.

Bake for 18-20 minutes. Cool, cut, bag and refrigerate. Makes approx 10-15 bars.

Enjoy!!