One of Your 5 a Day Archives - Page 2 of 2

Ryvita with smashed avocado, cherry tomatoes and crumbled feta

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Mexican-Ryvita salad bowl

Preparation time: 5 minutes

One Pan Breakfast Hash

Preparation time: 10 minutes

Ryvita with smashed avocado, cherry tomatoes and crumbled feta

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1630

690

Energy (kcal)

389.6

164.9

Fat

30.3

12.8

of which Saturates

5.7

2.4

Carbohydrates

5.9

of which Sugars

2.3

Fibre

17.3

7.3

Protein

7.4

3.1

Sodium

81mg

34mg

PER 100G

PER SERVING

INGREDIENTS

1/2 medium (125g) ripe avocado, flesh diced

1 teaspoon lemon juice

1 teaspoon olive oil

2 Ryvita Multigrain crispbreads

1 trimmed (12g) spring onion, sliced finely

4 (20g) cherry tomatoes, quartered

1 tablespoon (10g) crumbled feta

1 teaspoon sesame dukkha

METHOD

Put the diced avocado into a bowl with the lemon juice and olive oil; season with sea-salt and freshly ground black pepper. Stir gently to combine ingredients.
Spoon the avocado onto two crispbreads; top with spring onion, tomatoes, feta and dukkha.
Option: Add a poached egg for extra protein

Carrot and sesame seed dip with fresh radish on Ryvita

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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Carrot and sesame seed dip with fresh radish on Ryvita

Preparation Time: 60 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

460

2105

Fat

of which Saturates

Carbohydrates

of which Sugars

Fibre

Protein

Salt

62mg

PER 100G

PER SERVING

INGREDIENTS

3 medium (450g) carrots, peeled and chopped

1 teaspoon extra virgin olive oil (realistically 1 tbs)

1 teaspoon ground cumin

1 tablespoon tahini

1 tablespoon sesame seeds, toasted

4 small radishes, thinly sliced

2 Original Ryvita Crispbreads

1 tsp ground black pepper

METHOD

1. Preheat oven 200C.
2. Line a small roasting tin with baking paper; add carrot pieces, olive oil, and ground cumin. Season lightly with sea salt and freshly ground black pepper and toss to coat. Roast in the oven for 45 minutes or until carrot is soft and golden. Remove from oven and cool.
3. Transfer cooked carrot to a small food processor and add tahini. Blend to a smooth paste. You may need to add a little warm water while blending to bring the mixture to the correct consistency.
4. Transfer to a serving bowl and stir through most of the sesame seeds, leaving some to sprinkle over the top. Serve with radish and crispbreads.

Charred broccolini salad with almonds and edamame

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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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

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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.

Tomato and Lentil Stew with Ryvita Dippers

ryvitaau on February 13, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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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.