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You may have heard of “celebrity” home economists like Mairlyn Smith or Lieutenant Governor, Honourable Elizabeth Dowdeswell and have [READ MORE]
Who doesn’t like to dip…with a healthy twist? This creamy greens & artichoke based dip includes lots of cheesy [READ MORE]
WOW is all we can say about this delicious orange and green combination – kale and sweet potato – [READ MORE]
Cooking food inside an envelope of parchment paper is a fail-safe way to ensure delicate ingredients such as fish [READ MORE]
These cakes taste great by themselves (straight from oven to mouth is [READ MORE]
The weather is getting warmer and you rather be outside! Enjoy Cookin’ Greens Stuffed Vegetables on the BBQ- stuff [READ MORE]
As seen on the stage at the National Women’s Show!
This recipe make 2 large wraps to serve 2-4 people [READ MORE]
Cookin’ Greens goes Mexican! Add your favourite Cookin’ Greens mix as a topping to your Quesadilla. Here we added-corn, refried [READ MORE]
Potatoes are great thrown onto the BBQ! Load you potatoes with toppings such as Cookin’ Greens, feta cheese and [READ MORE]
If you are craving breaded chicken, try this recipe! Its simple to make and sits on top of a [READ MORE]
The scrambled eggs and salami in this recipe make this dish a high protein option ready in minutes. Season [READ MORE]
For this delicious buttery and creamy pasta recipe, use any Cookin’ Greens products you wish! We use chopped kale. Feel [READ MORE]
This meatless lasagna packs a meaty punch thanks to the addition of fresh mushrooms. Finely chopped mushrooms can take [READ MORE]
Don’t we all love tortellini? Use any flavored tortellini or ravioli in this recipe. Cookin’ Greens Chopped Spinach and the [READ MORE]
2300 Fairview St., Burlington, ON, L7R 2E4
Goodness Me! is a natural food market providing the [READ MORE]
Weekends allow for a more indulgent breakfast. Taking the time to prepare something a little extra can be as [READ MORE]
Who doesn’t love chocolate muffins? This recipe features spinach, black beans and applesauce. Aside from being vegan, the recipe is also gluten-free [READ MORE]
A vegetarian inspired recipe that offers a fusion of wonderful flavours including coconut, a subtle hint of curry and [READ MORE]
Serve this paté as a garnish on pasta and on crackers to serve as [READ MORE]
This recipe will blow you away with how flavourful, nutritious and easy [READ MORE]
If you want food that you can not only feel good eating, but also feel good about eating this [READ MORE]
The secretly healthy Cookin’ Greens Double Chocolate Cookie Sandwich recipe is super-quick (9-minute baking time), but also the prep [READ MORE]
This delicious Pad Thai recipe is served with a medley of raw vegetables instead of the traditionally cooked variety. [READ MORE]
These over-the-top deep dark cookies are soft, chewy and melt-in-your-mouth! This monster of a recipe offers a perfect balance [READ MORE]
This soup is rich and creamy, without being too heavy. The subtle mint lightens up the soup and adds a [READ MORE]
Both a side-dish or stuffing, this moist and earthy recipe is a perfect blend of greens and savoury sausage. [READ MORE]
Surprisingly fluffy and light, these savoury egg cupcakes are complimented with the addition of a decadent goat cheese & [READ MORE]
Perfect for that summertime picnic, this wholesome pasta dish is anchored by the earthiness of the greens and walnuts. [READ MORE]
A wonderful winter salad to enjoy by the bowl full. This delicious dish has tangy citrus notes balanced by [READ MORE]
- 2 sweet potatoes
- 2 tbsp water
- 1 tbsp olive oil
- 1 bag Cooking Greens Mexican Style Roasted Corn
- 1 avocado
- handful of fresh cilantro
- Salt and pepper to taste
- Slice the sweet potatoes in half and roast them on a parchment lined bake sheet in the oven at 400 degrees for 45 minutes.
- In a small pot add the Mexican Style Roasted Corn & 2 tbsp of water.
- Cover and cook on med-high for 3 minutes, stirring once.
- Remove lid and add 1 tbsp olive oil, stir and cook for a further 2 minutes on med-low heat.
- Peel and mash the avocado in a small bowl
- Chop the cilantro
- Spoon the Mexican style roasted corn onto the sweet potato.
- Add a dollop of mashed avocado and sprinkle with cilantro
- Season with salt and pepper to taste
