Kashi Cookies Ingredients Recipes

Steps:

• Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
• Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Steps:

• Combine all ingredients in order listed(cream butter/honey, etc).
• Drop by teaspoonfuls onto cookie sheet.
• Bake at 350 for 10 minutes or until edges are browned.

Steps:

• Preheat oven to 375 degrees F. Lightly grease a cookie sheet.
• Beat margarine for 30 seconds with electric mixer on high. Add evaporated cane juice, cinnamon, and baking powder; beat until combined.
• Beat in in egg, milk and vanilla. Slowly beat in flour and Kashi Flakes until no more can be added; combine the rest by hand.
• Stir in dried fruit. Drop by rounded teaspoon on to lightly greased cookie sheet.
• Bake for 8-10 minutes, or until edges are golden brown.

Steps:

• Preheat oven to 400 degrees.
• Toss sweet potatoes in 1/2 tablespoons oil and roast for 20 minutes in a square glass baking dish/pan, stirring once.
• While the potatoes are roasting, heat 1/2 tablespoons oil on medium high in a large skillet and saute the onion and garlic until soft and fragrant. Add tomato puree, water, and spices (chili powder, stevia, paprika, sea salt) into the skillet and let simmer for 10 minutes. The sauce should be on the thicker side, but add more water if you want to thin it out. Stir in black beans.
• Heat another skillet over medium, add chopped kale, a few tablespoons of water and a bit of sea salt. Let the kale wilt and toss for 5-7 minutes.
• Pull roasted sweet potatoes out of the oven and top with cooked kale, sliced plantains, and black bean sauce. Bake for 15-20 minutes.
• While it's baking prepare the grains by putting the quinoa, bulgur wheat, and 2 cups of liquid into a small pot. Bring mixture to a boil, then cover and let simmer for 15-20 minutes or until most of the liquid has been absorbed.
• Portion out the grains on each plate, top with the harvest bake, sprinkle with pepitas and eat immediately. Enjoy!

Steps:

• Cook Kashi in the water (covered) until all the water is absorbed.
• Chill the Kashi overnight or for several hours until thoroughly chilled.
• Combine all the dressing ingredients and pour over the combined vegetables.
• Add the Kashi and and toss all together.
• Chill before serving.

Steps:

• Mix first 9 ingredients in large bowl.
• Heat in saucepan the last 7 ingredients and bring to slow boil.
• Pour saucepan mixture and mix well.
• Mash mixture into greased 13x9 pan.
• Bake at 350°F for 10 minutes.
• Let cool and cut into squares.
• Can be stored in ziploc bags.