Low in Saturated Fat Archives

Chipotle Chicken, Shredded Lettuce & Red Onion

ryvitaau on February 19, 2024

IF YOU LIKED THIS, YOU’LL LOVE…

Mexican-Ryvita salad bowl

Preparation time: 5 minutes

Herb chicken, Philadelphia Greek Style and cucumber

Preparation time: 5 minutes

Chipotle Chicken, Shredded Lettuce & Red Onion

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kcal)

136kcal

381kcal

Fat

1.7g

4.8g

of which Saturates

0.61g

1.7g

Carbohydrates

13.2g

36.8g

of which Sugars

2.3g

6.5g

Fibre

0.93g

2.6g

Protein

16.4g

46g

Sodium

0.33g

0.93g

PER 100G

PER SERVING

INGREDIENTS

1 tbsp. chipotle paste (25g)

1 tbsp. natural yogurt (40g)

Juice ½ lime, plus wedges to serve (5g)

1 cooked chicken breast (120g grilled, without skin)

1/2 baby gem lettuce (20g)

1/4 small red onion, finely sliced (30g)

2 Crackerbread Original (40g)

METHOD

1. Mix the chipotle paste with yogurt and lime juice and some seasoning in a bowl.
2. Using two forks, shred the chicken into small pieces then add to the bowl and mix well.
3. Top the crackerbreads with some lettuce, followed by the chicken, red onion slices and a squeeze of lime.

Middle Eastern Fattoush Salad with Ryvita Croutons

ryvitaau on February 19, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Sweet Potato & Coconut Soup with Lime Croutons

Preparation time: 45 minutes

One Pan Breakfast Hash

Preparation time: 10 minutes

Middle Eastern Fattoush Salad with Ryvita Croutons

Preparation Time: 10 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

50kcal

237kcal

Fat

14.3g

of which Saturates

0.41g

1.9g

Carbohydrates

3.5g

16.4g

of which Sugars

1.9g

8.9g

Fibre

1.4g

6.6g

Protein

1.2g

5.5g

Sodium

0.03g

0.12g

PER 100G

PER SERVING

INGREDIENTS

½ clove garlic, grated

Juice ½ lemon

2 tsp white sherry vinegar

2 tbsp. extra virgin olive oil

½ tsp sumac, plus a pinch to serve

2 heads baby gem lettuce, roughly chopped

1 cucumber, seeds scraped out, roughly chopped into chunks

300g tomatoes, chopped into rough chunks

2 spring onions, finely sliced

Small bunch parsley, roughly chopped (20g)

Small bunch mint, leaves picked and roughly chopped (20g)

Small bunch dill (20g)

50g radishes, sliced

2 Ryvita Original Rye Crispbread, broken into pieces

METHOD

1. To make the dressing whisk together the garlic, lemon juice, vinegar, olive oil, sumac and some seasoning.
2. Combine the lettuce, cucumber, tomatoes, spring onion, herbs and radishes in a large bowl then pour over the dressing and mix everything together well.
3. Scatter over the Rye Crispbread pieces and a pinch of sumac to serve.

Parsnip Soup with Ryvita Garlic Croutons

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Herb & Ryvita Crusted Salmon

Preparation time: 25 minutes

White Bean Hummus with Paprika

Preparation time: 10 minutes

Parsnip Soup with Ryvita Garlic Croutons

Preparation Time: 60 minutes

Number of Servings: 4

Recipe by Ryvita

Energy (kcal)

43kcal

237kcal

Fat

1.1g

of which Saturates

0.39g

2.2g

Carbohydrates

6.1g

33.7g

of which Sugars

16.6g

Fibre

1.8g

10.2g

Protein

1.3g

Sodium

0.07g

0.38g

PER 100G

PER SERVING

INGREDIENTS

1 tsp olive oil

1 large onion, roughly chopped

2 cloves garlic, roughly chopped

1 tsp cumin seeds

700g parsnips (approx. 3 large), peeled and roughly chopped

1 litre chicken stock (2 x low salt Stock cube used)

250ml milk (Semi Skimmed milk)

For the croutons:

2 Ryvita Multigrain Rye Crispbread

1 clove garlic, cut in half

METHOD

Heat the oil in a large lidded saucepan and gently fry the onion for 10 minutes then add the garlic and cumin seeds and cook for a further 2 minutes.
Add the chopped parsnips, stir well and cook for 5 minutes then add the stock, milk and some seasoning. Cover and simmer for 30 minutes or until the parsnips are soft. Allow to cool slightly.
Meanwhile rub the cut side of the garlic over one side of the rye crispbread then break them up into small crouton-sized pieces.

Sweet Potato & Spring Onion Smash with Feta & Coriander

ryvitaau on February 19, 2024

IF YOU LIKED THIS, YOU’LL LOVE…

Whipped Feta, Thyme & Honey

Preparation time: 10 minutes

Parsnip Soup with Ryvita Garlic Croutons

Preparation time: 60 minutes

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation Time: 45 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

228kcal

278kcal

Fat

5.3g

6.5g

of which Saturates

3.7g

Carbohydrates

35.9g

44g

of which Sugars

6.8g

8.3g

Fibre

3.2g

3.9g

Protein

7.5g

9.2g

Salt

0.91g

1.1g

PER 100G

PER SERVING

INGREDIENTS

1 small sweet potato (98g)

1 spring onion, finely sliced (11g)

½ tsp paprika (1.1g)

Pinch chilli flakes (0.6g)

Small bunch coriander, roughly chopped, reserving a few leaves for garnish (4g)

50g Feta

4 Ryvita Crackerbread Original (80g)

METHOD

1. Preheat the oven to 200C/180C fan/gas mark 6.
2. Place the sweet potato on a small tray and roast for 30-40 minutes until soft and cooked all the way through.
3. Allow to cool slightly before scraping out the flesh into a bowl and mashing together with the spring onion, paprika, chilli flakes, chopped coriander and some seasoning.
4. Spread onto the crackerbread then crumble over the feta and garnish with a few coriander leaves.

Asian Coleslaw with Chicken

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

Preparation time: 10 minutes

Hummus, Chicken Shawarma & Chilli Sauce

Preparation time: 30 minutes

Asian Coleslaw with Chicken

Preparation Time: 25 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

99kcal

260kcal

Fat

2.3g

of which Saturates

0.43g

1.1g

Carbohydrates

8.8g

22.9g

of which Sugars

4.3g

11.2g

Fibre

3.3g

8.8g

Protein

9.1g

23.8g

Salt

0.33g

0.86g

PER 100G

PER SERVING

INGREDIENTS

1 tsp sesame oil (4g)

1 tsp soy sauce (6g)

Juice ½ lime (5g)

1 small carrot, grated (67g)

¼ small white cabbage, finely shredded (227g)

2 spring onions, finely sliced (22g)

Small bunch coriander, roughly chopped(4g)

Small bunch mint, leaves roughly chopped (4g)

1 tsp sesame seeds (4g)

1 cooked chicken breast, shredded (grilled, without skin 120g)

1 tbsp. chilli sauce e.g. siracha (20g)

4 Sesame Rye Crispbread (40g)

METHOD

1. Mix the sesame oil, soy sauce and lime juice in a large bowl.
2. Add the carrot, cabbage, spring onion, coriander, mint, sesame seeds and chicken, mixing well to combine then leave for 10 minutes to allow the vegetables to soften slightly.
3. Top the rye crispbread with the coleslaw and drizzle over the chilli sauce to serve.

Black Bean & Green Chilli Spread

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Chicken Caesar Salad

Preparation time: 10 minutes

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Black Bean & Green Chilli Spread

Preparation Time: 10 minutes

Number of Servings: 2

Recipe by Ryvita

Energy

136kcal

244kcal

Fat

3.7

of which Saturates

0.25g

0.44g

Carbohydrates

17.4g

31.2g

of which Sugars

3.8g

6.7g

Fibre

8.7g

15.6g

Protein

7.5g

13.4g

Sodium

0.5g

0.89g

PER 100G

PER SERVING

INGREDIENTS

400g can black beans, drained and rinsed (240g)

½ small red onion, finely diced (30g)

1 clove garlic, grated (3g)

1 green chilli, ½ finely chopped, ½ finely sliced, or to taste (20g)

Juice 1 lime (10g)

1 tsp ground cumin (2g)

Small bunch coriander, a few leaves reserved for garnish (4g)

4 Multigrain Rye Crispbread (48g)

METHOD

Blitz the black beans, red onion, garlic, chopped green chilli, lime juice, cumin, coriander and some seasoning together in a food processor until smooth.
Spread onto the rye crispbread and garnish with the sliced green chilli and coriander leaves.