Six healthy and nutritious lunches to try this month

Six healthy and nutritious lunches to try this month


Posted 13th Jun 2017

It's Healthy Eating Week (12th-16th June), so what could be a better time to cook some delicious and nutritious lunch time recipes? Top Nutritionist, co-author of The Detox Kitchen Bible and all round healthy eating expert Rob Hobson, has come up with a number of yummy recipes for you to try

Pumpkin Seed and Oat Ryvita Crispbreads with Feta Cheese and Pear

You will need:

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

Directions

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.

 

Sunflower Seed Ryvita Crispbreads with Mascarpone and Plums

You will need:

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

You will need:

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

Directions

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

You will need:

2 large beetroots
½ can chickpeas
½ orange, zested
½ lime, juiced
¼ tsp ground cumin
1 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

You will need:

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.

 

Med Herb Ryvita Crispbread with Pesto and Tomato Salsa

You will need:

4 tomatoes, chopped
½ red onion, finely chopped
1 small handful of basil, torn into small pieces
1 tbsp. small capers
1 tbsp. extra virgin olive oil
½ lemon, juiced
Sea salt
Black pepper
2 tbsp. pesto sauce
4 Mediterranean Herb Ryvita Crispbreads

Method

1. Place the chopped tomatoes, onion, basil, capers, olive oil and lemon juice in a small bowl and combine well.

2. Check for seasoning.

3. Spread the pesto sauce over the Ryvita and top with the tomato mixture.

Recipes courtesy of Rob Hobson






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