Lunch Archives - Page 3 of 3

Ryvita topped with cottage cheese, chopped spinach and parsley

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Hummus, Chicken Shawarma & Chilli Sauce

Preparation time: 30 minutes

Turmeric grilled paneer, pepper and herby yogurt

Preparation time: 30 minutes

Ryvita topped with cottage cheese, chopped spinach and parsley

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1040

291

Energy (kcal)

250

Fat

2.2

of which Saturates

4.2

1.2

Carbohydrates

of which Sugars

3.9

1.1

Fibre

8.9

2.5

Protein

5.6

Sodium

887mg

248mg

PER 100G

PER SERVING

INGREDIENTS

3/4 cup (150 g) frozen chopped spinach (thawed)

1/3 cup (65g) cottage cheese

1 stick (100g) trimmed celery, diced finely

1 tablespoon parsley, chopped finely

1/2 teaspoon finely grated lemon rind

1/2 teaspoon ground cumin

2 Ryvita Original crispbreads

10g Parmesan cheese

METHOD

Squeeze the thawed spinach between two pieces of paper towel to remove any excess water. Transfer to a bowl and stir in the cottage cheese, celery, parsley, preserved lemon and ground cumin.
Spoon the spinach mixture on to two Ryvita crispbreads and top with finely grated parmesan.

One pan breakfast hash

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita topped with a roast cauliflower salad and hummus

Preparation time: 35 minutes

Dippy Egg and Vegemite Soldiers

Preparation time: 10 minutes

One pan breakfast hash

Preparation Time: 10 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1980

441

Energy (kcal)

473

105

Fat

10.2

2.3

of which Saturates

0.4

Carbohydrates

55.4

12.3

of which Sugars

4.1

0.9

Fibre

16.3

3.6

Protein

29.8

6.6

Sodium

171mg

40.3mg

PER 100G

PER SERVING

INGREDIENTS

1 tablespoon olive oil

2 cups (100g) finely sliced Chinese cabbage (wombok)

50 g baby spinach leaves, sliced

200g canned brown lentils, drained

6 (30g) cherry tomatoes, halved

1 egg, whisked

1 tablespoon finely chopped chives, to garnish

2 Ryvita Original crispbreads

METHOD

Heat the olive oil in a small pan over a medium heat and add the Chinese cabbage and spinach leaves. Stir until the leaves are wilted, then add the brown lentils and cherry tomatoes. Season with sea-salt and freshly ground black pepper. Pour over the whisked egg and cook for a further minute.
Serve with a scatter of fresh chives and Ryvita Original crispbreads on the side.

Mexican-Ryvita salad bowl

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Chicken, Leek & Mushroom Pie with Ryvita Crumb Crust

Preparation time: 60 minutes

Mexican-Ryvita salad bowl

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

2320

496

Energy (kcal)

554

118.5

Fat

32.2

6.9

of which Saturates

4.9

Carbohydrates

40.3

8.6

of which Sugars

7.3

1.6

Fibre

24.9

5.3

Protein

13.4

2.9

Sodium

480mg

100mg

PER 100G

PER SERVING

INGREDIENTS

1/2 large (160g) ripe avocado

1 teaspoon finely chopped pickled jalapeno chillies

1/2 tablespoon lime juice

1 tablespoon olive oil

1 baby (100g) cos lettuce, trimmed

1/3 cup (80g) canned corn kernels

1/3 cup (80g) drained red kidney beans

2 Ryvita Multigrain crispbreads, broken into pieces

1 lime, cut into wedges

1/2 red chilli, sliced finely

METHOD

Put the flesh of the avocado, chillies, lime juice and olive oil into a small food processor or blender and blitz to a puree. Season to taste with sea-salt and freshly ground black pepper.
Arrange the leaves of the cos lettuce in a wide bowl and top with the corn, beans, crispbread pieces and dollops of the avocado dip.
Serve with lime wedges and a scatter of sliced chilli.
(If you do not have a food processor or blender, you can dice the avocado and mash with the chillies, juice and oil.)

Folded omelette with a crushed Ryvita filling

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Crispy Parma Ham, Scrambled Egg & Chives

Preparation time: 15 minutes

Croque Monsieur with a Ryvita Twist

Preparation time: 10 minutes

Folded omelette with a crushed Ryvita filling

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1170

399

Energy (kcal)

279.6

95.4

Fat

13.7

4.7

of which Saturates

5.3

1.8

Carbohydrates

19.5

6.7

of which Sugars

8.3

2.8

Fibre

2.7

Protein

5.1

Sodium

801mg

273mg

PER 100G

PER SERVING

INGREDIENTS

1/2 teaspoon Moroccan spice mix

1 small (70g) carrot, peeled and grated

1 stick (100g) celery, diced finely

2 tablespoons finely chopped parsley

2 Ryvita Multigrain crispbreads

2 organic eggs

1 teaspoon butter

Extra parsley leaves, to garnish

METHOD

In a small bowl, combine the spice mix, carrot, celery and parsley; roughly crush one of the crispbreads and add to the bowl.
Whisk the eggs in a small bowl; season with sea-salt and freshly ground black pepper.
Heat the butter in a small non-stick omelette pan over a medium heat. When the butter has melted and is beginning to bubble, pour in the whisked eggs and swirl around the pan to ensure an even coverage. Cook for a few minutes or until the underside of the omelette is golden brown. Arrange the carrot mixture along the centre of the omelette and fold over.
Transfer omelette to a warm plate; serve with remaining crispbread and a scatter of fresh parsley leaves.

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.

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.

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.

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.