ryvitaau, Author at Ryvita

Charred broccolini salad with almonds and edamame

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

Charred broccolini salad with almonds and edamame

Preparation Time: 15 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

517

1999

Fat

of which Saturates

Carbohydrates

of which Sugars

Fibre

Protein

Salt

19mg

73mg

PER 100G

PER SERVING

INGREDIENTS

1 bunch (190g) broccolini, chopped

1 medium (250g) red capsicum, cut into thick strips

1 cup (190g) podded frozen edamame

1 teaspoon lemon juice

2 teaspoons extra virgin olive oil

2 tablespoons smoked almonds, chopped

2 Ryvita Original crispbreads

METHOD

Heat a char-grill plate over medium heat and cook broccolini and capsicum until lightly cooked and charred. Transfer to a bowl.
Meanwhile, bring a small pot of salted water to a boil; add edamame and cook for a few minutes. Drain; add to bowl.
Add lemon juice, olive oil, salt, and freshly ground black pepper. Toss to coat. Transfer to a serving bowl, sprinkle with chopped almonds, and serve with crispbreads.
Transfer mixture to a bowl and serve with a scatter of coriander sprigs and Original crispbreads on the side.
The stew can be pre-prepared & stored in an air tight container in the fridge for up to 4 days.

Kale and sweet potato salad

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

Kale and sweet potato salad

Preparation Time: 45 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

516

2335

Fat

of which Saturates

3.5

Carbohydrates

of which Sugars

Fibre

Protein

Salt

76mg

334mg

PER 100G

PER SERVING

INGREDIENTS

1 medium (250g) sweet potato, peeled and chopped

1/2 medium red onion, peeled and cut into thin wedges

1 teaspoon Moroccan spice mix

1 ½ cups(170g) finely sliced kale

1 tablespoon extra virgin olive oil

½ cup canned chickpeas, rinsed and drained

2 Multigrain Ryvita crispbreads

METHOD

Preheat oven 200C.
Put the chopped sweet potato and onion into a bowl and sprinkle over the spice mix. Season with salt and pepper then transfer to a baking tray; roast in the oven for 40 minutes.
Meanwhile, put the kale into a large bowl and add the olive oil. Massage the olive oil into the kale to soften.
Add roast vegetables and chickpeas to kale, toss to combine. Transfer to serving bowl and serve with crispbreads.
Transfer mixture to a bowl and serve with a scatter of coriander sprigs and Original crispbreads on the side.
The stew can be pre-prepared & stored in an air tight container in the fridge for up to 4 days.

Ryvita topped with smoked salmon, chia seeds and mustard cream cheese

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

Ryvita topped with smoked salmon, chia seeds and mustard cream cheese

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

667

1051

Protein

Fat

of which Saturates

Carbohydrates

of which Sugars

Fibre

Salt

486mg

766mg

PER 100G

PER SERVING

INGREDIENTS

2 tablespoons light cream cheese

1 tablespoon white chia seeds

1 teaspoon Dijon mustard

1 teaspoon finely chopped dill

2 Ryvita multigrain rye crispbreads

50g hot smoked salmon, flaked 2 baby (50g) cucumbers, sliced

METHOD

1. In a small bowl combine the cream cheese, chia seeds, mustard, and dill. Spread mixture over two crispbreads. Top with salmon and sliced cucumbers.

Ryvita topped with smoky beans, pear and prosciutto

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

Ryvita topped with smoky beans, pear and prosciutto

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

606

1787

Protein

Fat

of which Saturates

Carbohydrates

of which Sugars

Fibre

Salt

375mg

1107mg

PER 100G

PER SERVING

INGREDIENTS

¾ cup (140g) canned red kidney beans, drained and rinsed

1 teaspoon extra virgin olive oil

1 teaspoon smoky paprika

2 Original Ryvita crispbreads

½ green pear (80g), sliced thinly

2 small slices of prosciutto

METHOD

1. Put beans into a bowl with olive oil and paprika. Lightly season with sea salt and freshly ground black pepper and toss to combine. Transfer spiced beans to two crispbreads and top with fresh pear and prosciutto.

Zucchini, carrot and radish salad topped Ryvita

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

Zucchini, carrot and radish salad topped Ryvita

Preparation Time: 20 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

529

1048

Protein

Fat

of which Saturates

Carbohydrates

of which Sugars

Fibre

Salt

41mg

82mg

PER 100G

PER SERVING

INGREDIENTS

1/2 medium (50g) zucchini

1/2 small (30g) carrot

4cm piece daikon (30g) radish

1 tablespoon chopped flat-leaf parsley

½ teaspoon finely grated fresh ginger

2 teaspoons low fat vinaigrette

½ avocado, mashed

2 Multigrain Ryvita crispbreads

METHOD

Using a mandolin or spiralizer, julienne the zucchini, carrot, and radish into matchsticks. Transfer to a bowl with the chopped parsley, ginger, and vinaigrette and toss to combine.
Spread the avocado over the two crispbreads and top with the dressed salad. Serve and enjoy.

Tomato and Lentil Stew with Ryvita Dippers

ryvitaau on February 13, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Layered Greek Salad with Croutons

Preparation time: 10 minutes

One Pan Breakfast Hash

Preparation time: 10 minutes

Tomato and lentil stew with Ryvita dippers

Preparation Time: 20 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

205

270

Energy (kcal)

64.5

490

Fat

0.9

of which Saturates

PER 100G

PER SERVING

INGREDIENTS

1 teaspoon olive oil

1 medium (170g) red onion, diced

1 teaspoon smoky paprika

200g ripe Roma tomatoes, chopped

1 stick (100g) trimmed celery, sliced finely

1 small (70g) carrot, peeled and grated

200g canned brown lentils, drained

A handful coriander sprigs

2 Ryvita Original crispbreads, cut into triangles

METHOD

Heat a small frying pan over a medium heat; add onion and paprika. Cook for a minute, then add tomatoes, celery and carrot. Cook, stirring occasionally for 5 minutes; add lentils and season with sea-salt and freshly ground black pepper. Cook for a further 10 minutes or until tomatoes have softened.
Transfer mixture to a bowl and serve with a scatter of coriander sprigs and Original crispbreads on the side.
The stew can be pre-prepared & stored in an air tight container in the fridge for up to 4 days.