Here's a great Pineapple Cranberry Sauce recipe someone shared at Dr. Fuhrman's Member Support Center: cook 1 package of cranberries with 1 can of crushed pineapple until the berries pop. Stir in 2 tablespoons agave, maple syrup, or date sugar (to taste, we liked it a bit tart), 1/4 teaspoon almond extract, and some chopped pecans. We enjoyed this as a side dish at Thanksgiving, but I love it even more as a salad topping, mixed into a salad with chopped apple and pecans. I packed us whole apples to slice into the salad at lunchtime, so they don't turn brown.
The gel-cool bentos are filled with Fennel Cucumber Salad from my first book, garnished with a kalamata olive. (BTW, the side dishes fit perfectly in the top compartments of our To-Go Ware containers, even with the lids on, but I've ordered large stainless steel sidekicks for the future, because I prefer them to plastic.)
P.S. This picture sucks! You can't even see the cute little smiley faces on the apple picks holding the olives. Oh well, I was running out the door this morning and took it with my iphone. Bad shmoo!