45+ Lifestyle Blogger From Nottingham

5 Ryvita Lunchtime Recipes

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.

5 Ryvita Lunchtime Recipes

How yummy!?

5 Ryvita Lunchtime Recipes

5 Ryvita Lunchtime Recipes.

Sunflower Seed Ryvita Crispbreads with Mascarpone and Plums:

5 Ryvita Lunchtime Recipes

5 Ryvita Lunchtime Recipes:

Serves 2

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

Ingredients:

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.

5 Ryvita Lunchtime Recipes

Cracked Black Pepper Ryvita Crispbreads with Avocado and Lentil:

Serves 1

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

Ingredients:

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 in the chives, coriander and dried chillies.

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

5 Ryvita Lunchtime Recipes

Sweet Onion Ryvita Crispbreads with Beetroot Hummus:

Serves 1

Source of: Potassium, copper and fibre.

Ingredients:

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.

5 Ryvita Lunchtime Recipes

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

Serves 1

Source of: Chloride and fibre.

Ingredients:

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.

5 Ryvita Lunchtime Recipes

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

Serves 1

Source of: Phosphorous, copper, protein and fibre

Ingredients:

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.

5 Ryvita Lunchtime Recipes to try out.

Recipe and images courtesy of Ryvita.

Fancy trying any of these recipes?

Check out my other lunch recipes here: Lunchtime Recipes.

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