Under 300 Calories Archives - Page 2 of 2

Ham, mustard mayonnaise and pickles

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Pastrami, Mustard, Emmental & Sauerkraut

Preparation time: 5 minutes

Croque Monsieur with a Ryvita Twist

Preparation time: 10 minutes

Ham, mustard mayonnaise and pickles

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

576kJ

616kJ

Energy (kcal)

138kcal

147kcal

Fat

5.5g

5.9g

of which Saturates

0.65g

0.69g

Carbohydrates

13.2g

14.2g

of which Sugars

2.4g

2.5g

Fibre

3.4g

3.7g

Protein

7.1g

7.6g

Salt

1.5g

1.6g

PER 100G

PER SERVING

INGREDIENTS

1/2 tsp Dijon mustard

1 tbsp. low fat mayonnaise (15g)

1 thick slice of ham, halved

2 large pickled gherkins, sliced (40g)

2 Multigrain Rye Crispbread

METHOD

1. Mix the mustard and mayonnaise in a small bowl with some black pepper.
2. Spread the mustard mayonnaise onto the rye crispbread then top with the slices of ham and pickles.

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

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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

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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.

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.

Choc Avocado Blitz with toasted coconut and peaches

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita with smashed avocado, cherry tomatoes and crumbled feta

Preparation time: 5 minutes

Whipped Feta, Thyme & Honey

Preparation time: 10 minutes

Choc Avocado Blitz with toasted coconut and peaches

Preparation Time: 5 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kj)

1240

642

Energy (kcal)

297

154

Fat

19.4

of which Saturates

4.4

2.3

Carbohydrates

208

10.8

of which Sugars

16.0

8.3

Fibre

12.7

6.6

Protein

4.5

2.3

Sodium

35mg

18mg

PER 100G

PER SERVING

INGREDIENTS

1 medium (250g) ripe avocado

1 tablespoon honey

1 teaspoon vanilla bean paste

2 tablespoons raw cacao powder or Dutch cocoa, plus extra for dusting

1/2 (75g) ripe peach, diced

1 tablespoon (5g) toasted coconut flakes

2 Ryvita Original crispbreads

METHOD

Put the flesh of the avocado, honey, vanilla and cacao powder into a small food processor or blender and blitz to a smooth puree. Spoon into two small glass parfait dishes; top with the diced peach and coconut flakes.
Slice Original crispbreads into triangles and serve on top of the dessert; sprinkle with a little extra cacao powder.
Seasonal: You can use tinned peaches or other seasonal fruit as a garnish

Folded omelette with a crushed Ryvita filling

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

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.