Low Sugar Recipes 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.

Layered Greek Salad with Croutons

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita topped with a roast cauliflower salad and hummus

Preparation time: 35 minutes

Sweet Potato & Coconut Soup with Lime Croutons

Preparation time: 45 minutes

Layered Greek Salad with Croutons

Preparation Time: 10 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

93kcal

342kcal

Fat

5.1g

18.7g

of which Saturates

2.3g

8.4g

Carbohydrates

5.6g

20.5g

of which Sugars

2.7g

9.9g

Fibre

2.1g

7.6g

Protein

4.9g

18g

Salt

0.45g

1.7g

PER 100G

PER SERVING

INGREDIENTS

Handful pitted black olives, roughly chopped (30g)

½ cucumber, seeds scraped out and roughly chopped

200g cherry tomatoes, cut into quarters

½ small red onion, finely sliced

50g feta, cut into chunks

1 tsp dried oregano

2 tbsp. extra virgin olive oil

Juice ½ lemon

4 tbsp. Greek yogurt

2 Ryvita Multigrain Rye Crispbread, broken into large pieces

METHOD

1. Blitz all the hummus ingredients together in a food processor with some seasoning until smooth, adding a splash of water if needed.
2. In a bowl combine the olives, cucumber, tomatoes, red onion, feta, oregano, olive oil, lemon juice and some seasoning, mix well.
3. To serve spoon 2 tbsp. hummus onto each plate, followed by the salad, then some yogurt and the rye crispbread pieces. Save the rest of the hummus for a snack with crudité.

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.

White Bean Hummus with Paprika

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Smoked Salmon & Philadelphia

Preparation time: 5 minutes

Chicken Caeser Salad

Preparation time: 10 minutes

White Bean Hummus with Paprika

Preparation Time: 10 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

222kcal

377kcal

Fat

12.6g

21.5g

of which Saturates

1.8g

3.1g

Carbohydrates

16.9g

28.8g

of which Sugars

1.5g

2.5g

Fibre

5.9g

10.1g

Protein

6.9g

11.7g

Sodium

0.33g

0.57g

PER 100G

PER SERVING

INGREDIENTS

½ can chickpeas (115g)

½ can cannellini beans (115g)

1 clove garlic, roughly chopped (3g)

1 tbsp. tahini (18g)

Juice of ½ lemon (20g)

2 tbsp. extra virgin olive oil (25.2g)

½ tsp paprika, plus extra to serve (0.55g)

4 Ryvita Multigrain Rye Crispbread, broken into pieces

METHOD

In a food processor add all the ingredients with some seasoning and blitz until smooth, adding a splash of water if the mixture is too thick.
Serve in a bowl with a pinch of paprika and the rye crispbread pieces for dipping.

Croque Monsieur with a Ryvita Twist

ryvitaau on February 19, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Chicken, Leek & Mushroom Pie with Ryvita Crumb Crust

Preparation time: 60 minutes

Crispy Parma Ham, Scrambled Egg & Chives

Preparation time: 15 minutes

Croque Monsieur with a Ryvita Twist

Preparation Time: 10 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

250kcal

230kcal

Fat

13.1g

12g

of which Saturates

6.4g

Carbohydrates

15g

13.8g

of which Sugars

1.2g

1.1g

Fibre

3.3g

3.1g

Protein

16.3g

15g

Salt

1.4g

1.3g

PER 100G

PER SERVING

INGREDIENTS

1 egg

50g cheddar cheese, finely grated

½ tsp English mustard

2 slices ham, cut in half

4 Original Rye Crispbread

METHOD

1. Preheat the grill to high.
2. Beat the egg in a bowl then mix in the cheese, mustard and some seasoning.
3. Place a piece of ham onto each rye crispbread then top with the cheese mixture and grill for 3-4 mins until they are bubbling and golden.

Dippy Egg and Vegemite Soldiers

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Folded omelette with a crushed Ryvita filling

Preparation time: 10 minutes

One Pan Breakfast Hash

Preparation time: 10 minutes

Dippy Egg and Vegemite Soldiers

Preparation Time: 10 minutes

Number of Servings: 1

Recipe by Ryvita

Energy

227kcal

182kcal

Fat

9.1g

7.3g

of which Saturates

2.1g

1.7g

Carbohydrates

18g

14.4g

of which Sugars

0.18g

0.14g

Fibre

5.5g

4.4g

Protein

15.5g

12.4g

Salt

1.2g

PER 100G

PER SERVING

INGREDIENTS

1 egg

2 Multigrain Rye Crispbread

Vegemite, to taste (6g)

METHOD

Cook the egg in boiling water for 5 minutes.
Carefully break the rye crispbread into ‘soldiers’ and spread with Vegemite (as much or as little as you like!).
Serve the eggs with a pinch of pepper and the soldiers for dipping.

Crispy Parma Ham, Scrambled Egg & Chives

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Chicken Caeser Salad

Preparation time: 5 minutes

Parsnip Soup with Ryvita Garlic Croutons

Preparation time: 60 minutes

Crispy Parma Ham, Scrambled Egg & Chives

Preparation Time: 15 minutes

Number of Servings: 1

Recipe by Ryvita

Energy

258kcal

263kcal

Fat

16.2g

16.5g

of which Saturates

7.4g

7.5g

Carbohydrates

12.5g

12.7g

of which Sugars

1.5g

Fibre

4.1g

4.2g

Protein

13.5g

13.8g

Salt

1.4g

PER 100G

PER SERVING

INGREDIENTS

1 slice parma ham (34g)

1 egg

Splash of milk (20g)

Small bunch chives, snipped (3g)

2 Multigrain Ryvita Rye Crispbread

METHOD

Heat the grill to high.
Put the ham on a baking sheet and grill for 3-4 minutes or until it has darkened and crisped up.
Whisk the egg in a bowl with a splash of the milk, the chives (reserving a few for garnish) and some seasoning.
Heat a non-stick saucepan then cook the egg, stirring occasionally, until just cooked.
Top the rye crispbread with the scrambled egg, the crispy ham and the reserved chives.

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.

Ryvita topped with a roast cauliflower salad and hummus

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

One pan breakfast hash

Preparation time: 10 minutes

Folded omelette with a crushed Ryvita filling

Preparation time: 10 minutes

Ryvita topped with a roast cauliflower salad and hummus

Preparation Time: 35 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1980

529

Energy (kcal)

473

124

Fat

29.6

7.9

of which Saturates

4.1

1.1

Carbohydrates

29.6

7.9

of which Sugars

10.0

2.7

Fibre

13.4

3.6

Protein

15.6

4.2

Sodium

566mg

151mg

PER 100G

PER SERVING

INGREDIENTS

150g finely chopped cauliflower

100g finely chopped red capsicum

1 teaspoon olive oil

½ teaspoon ground turmeric

1 tablespoon finely chopped curly parsley

1/3 cup (80g) Yumi’s hummus

2 Ryvita Multigrain crispbreads

1 tablespoon pepitas

METHOD

Preheat oven 200C degrees
Put the chopped cauliflower into a bowl with capsicum, olive oil and turmeric. Stir to coat, season with sea-salt and freshly ground black pepper; transfer to a baking tray. Roast in the oven for 30 minutes or until a little crispy. Remove from oven; sprinkle with parsley.
Spread hummus over two crispbreads, top with the roast cauliflower mixture and sprinkle with pepitas.
The roasted cauliflower can be pre-prepared & stored in an air tight container in the fridge for up to 2 days.