I Wasn't Expecting That

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Tuesday, 6 June 2017

5 Ryvita Lunchtime Recipes...


Stuck for lunchtime inspiration?

Looking for something light and tasty to eat in the garden this Summer?

Today I am sharing 5 Ryvita Lunchtime Recipes for you to try out.

These have been developed by top nutritionist and all round healthy eating expert Rob Hobson for Ryvita.


How yummy!?


Sunflower Seed Ryvita Crispbreads with Mascarpone and Plums:


Serves 2

Source of: Phosphorous, copper, chloride, manganese, vitamin E, thiamin (vitamin B1) and fibre. 

Ingredients:

  • 2 tbsp. mascarpone
  • 2 plums, halved, de-stoned and sliced thinly 
  • Honey
  • 2 tsp of mixed seeds
  • 4 Sunflower Seed & Oat Ryvita Crispbreads 

Method:

1. Spread the mascarpone over the Ryvita.

2. Place the sliced plums over the mascarpone.

 3. Drizzle with a little honey and top with seeds.

Cracked Black Pepper Ryvita Crispbreads with Avocado and Lentil:


Serves 1

Source of: Potassium, copper, manganese, vitamin E, vitamin B6 and fibre. 

Ingredients:

  • 1 large avocado (or 2 small)
  • 1 small lemon, juiced
  • 1 spring onion, finely sliced
  • ½ can green lentils
  • 1 tbsp. chives, finely chopped
  • 1 tbsp. coriander, finely chopped
  • Pinch dried chillies
  • Sea salt
  • Black pepper
  • 4 Cracked Black Pepper Ryvita Crispbreads 

Method:

1. Cut the avocados in half and remove the stone then scoop out the flesh into a small bowl.

2. Add the lemon juice to the bowl and mash with a fork.

3. Add the spring onion and lentils and combine well with the fork.

4. Stir through the chives, coriander and dried chillies.

5. Season with salt and pepper 6. Spread the mixture over the Ryvita.

Sweet Onion Ryvita Crispbreads with Beetroot Hummus:


Serves 1

Source of: Potassium, copper and fibre.

Ingredients:

  • 2 large beetroots
  • ½ can chickpeas
  • ½ orange, zested
  • ½ lime, juiced
  • ¼ tsp ground cumin1
  •  tsp extra virgin olive oil
  • 1 tbsp. coriander, finely chopped
  • Sea salt
  • White pepper
  • 4 Sweet Onion 
  • Ryvita Crispbreads 

Method:

1. Preheat the oven to 200C.

2. Top and tail the beetroots then wrap in tin foil (alternatively buy precooked beetroot and skip stages 1-4).

3. Place the wrapped beetroot on a baking sheet and cool for about 25 minutes until tender (you can test using a knife) 

4. Remove the cooked beetroot from the oven and remove the tin foil. Once cooled a little, rub off the skin and leave to cool completely. 

5. Chop the beetroot and add to a food processor with the remaining ingredients and blitz until smooth. 

6. Season the dip. 

7. Spread the beetroot hummus over the Ryvita


Hint of Chilli Ryvita Crispbread with Sweet Potato and Miso with Cucumber and Carrot Ribbons:


Serves 1

Source of: Chloride and fibre.

Ingredients:

  •  ¼ (50g) sweet potato, diced 
  • ½ inch knob ginger, peeled and diced
  • 1 small lemon, juiced
  • 1 tbsp. rice vinegar
  • 1 tbsp. (15g) white miso paste 
  • 2 tsp sesame oil
  • 30ml olive oil
  • 1 tsp light soy sauce
  • ½ cucumber, sliced with potato peeler
  • 1 large carrot, sliced with potato peeler
  • Small handful of coriander, finely chopped
  • 4 Hint of Chilli Ryvita Crispbreads 

Method:

1. Preheat the oven to 200C

2. Wrap the diced sweet potatoes in tin foil and bake for about 10 minutes until tender

3. Remove the cooked sweet potato from the oven, remove the foil and leave to cool.

4. Place the sweet potato in a food processor with the ginger, lemon juice, vinegar, miso, sesame oil, olive oil and soy sauce then blitz until smooth. You may need to add a little water to loosen the mixture (it should be the consistency of a smooth paste).

5. Spread the mixture onto the Ryvita and top with sliced cucumber and carrot then sprinkle over coriander

Pumpkin Seed and Oat Ryvita Crispbreads with Feta Cheese and Pear:



Serves 1

Source of: Phosphorous, copper, protein and fibre

Ingredients:

  • 100g feta cheese
  • 1 pear, halved, cored and sliced thinly
  • Honey
  •  4 walnuts, crushed
  • 4 Pumpkin Seed and Oat Ryvita Crispbreads 

Method: 

1. Divide the feta cheese and spread over the Ryvita.

2. Place the sliced pears over the feta cheese.

3. Drizzle with a little honey and sprinkle with walnuts.

Recipe and images courtesy of Ryvita.


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