This is a sponsored post for Ryvita and Digital Parents Collective.
My weekday lunches often consist of a vegemite sandwich and a handful of sultanas. Sometimes I lash out and attempt to steal a slice of apple from my three year old’s plate. And sometimes I just skip lunch all together.
Most days I just can’t be bothered making something nice for me when I have already spent too long attempting to make lunches that everyone else will eat. I almost always make up for my missed lunch by eating some kind of junk at around 4pm, so it all works out in the end right?
I am trying to do better. I am trying to make sure I have a selection of lunch options that appeal to me as well as to my smallest child. I am looking for healthy, quick, easy, and above all tasty, and it’s not always easy to find something that will inspire us both to stop whatever we are doing and eat.
A few weeks ago Ryvita sent me a few packets of their crispbread to try, to celebrate 50 years of Ryvita in Australia, and low and behold these crunchy biscuits are something both Noah and I like!
We like them with vegemite or a bit of cheese, and Noah loves them covered in homemade jam (I on the other hand do not eat sweet with savoury because that is all kinds of wrong!). But the other day I was looking for something a little different and splurged on some smoked salmon, combined with cream cheese and cucumber and dill from our garden it made a very fancy and super delicious lunch.
Noah is not a huge fan of smoked salmon and I can’t quite eat a whole packet before the use-by date, so I made a very simple smoked salmon dip with the left overs. So while I have my fancy shmancy smoked salmon, cream cheese, cucumber and dill on my Ryvita Original Rye Crispbread, I cut Noah’s into strips along with some cucumber sticks and he happily dips away. Win all round!
- 100 gms smoked salmon
- 50 gms cream cheese, softened
- 1 tbsp of greek yoghurt
- the juice of one lemon
- salt and pepper to taste
- Put all ingredients into the food processor and blitz until smooth.
- Place into small bowl and put into refrigerator to firm up.
- It keeps quite well in the fridge for about 4 -5 days.
If you’re looking for some lunch or snack inspiration and would like more Ryvita topping ideas, you can find more recipes at the Ryvita facebook page, or you can check out this month’s Women’s Day magazine, where you’ll find four great Ryvita ‘topped to perfection’ ideas from four Aussie bloggers, including me and the idea I’ve shared above!
Ryvita Giveaway – giveaway now closed
Congratulations to Anna who’s ‘ryvita bruschetta’ with sheeps cheese feta and home grown tomatoes had me drooling on my keyboard!
If you’d like something a little more exciting than Vegemite sandwiches for lunch, plus a little something to read while you eat, I am giving away 26 boxes of Ryvita Crispbreads plus a year’s subscription to Woman’s Day (valued at $218.49).
To enter, just leave a comment on this post and tell me what you’d put on your Ryvita crispbread, the most interesting and tasty suggestion will win.
Terms and Conditions.
You must have an Australian delivery address to enter.
You must provide a valid email address and entries are limited to one per household/IP address.
Entries open Monday February 17 at 12:30pm and close Monday February 24 2014 at midday AEDLST.
One winner will be contacted by email and announced on this post within 7 days of the competition ending.
The winner must contact me within 3 days or the prize will be re-drawn.
The winner agrees to have their contact details passed on to the appropriate PR company or brand representative who will send out/organise the prizes directly.
Read the comments or scroll down to add your own:
Having just sat down to a vita wheat cracker with peanut butter on it, I hear you about wanting more interesting but easy lunches! I would love some Ryvita Crispbreads with a thin scrape of Vegemite and fresh tomato and avocado on top.
I’d add rocket, avocado and feta with a squeeze of lime and some cracked pepper, yum!
megan daley says
Good glory me! I LOVE LOVE LOVE a Ryvita lunch (and even better with a magazine!) – the thought of 26 boxes in my pantry gives me goosebumps! This is how silly in love I am with Ryvitas…I can do a main and a dessert course with them! For ‘mains’ I’m a fan of smooshed (okay I made up that word) peas with mint, avocado and fetta and for ‘dessert’ I’m a very big fan of ricotta, sliced fresh figs and toasted walnuts. I am ALL KINDS of fancy aren’t I?!
Kate Lloyd says
I think a spread of cream cheese, mound of smashed avocado, few thin slices of ripped tomato on a Ryvita would be absolutely delicious (and easy enough to make). In the mean time I’ll have to stick to my own Vegemite sandwiches. LOL
Rachel | Racheous - Lovable Learning says
This looks delicious! We’re big fans of Ryvita here :)
I love putting the oven roasted vegetables – eggplant, peppers tomato’s etc on Ryvita’s because they don’t go soggy like bread!
Yum those look delish!!! I love a spread of cream cheese and chopped dates mixed with a bit of cinnamon and a drizzle of honey. Soooo good. Thanks for offering a lovely giveaway – I’m sure my boys would love these in their lunch boxes too :-)
We like ryvita as they have a few simple ingredients with no nasties. I would have mine with peanut butter and canned or balsamic roasted beetroot…. Sweet, salty, tangy and delicious!
26 boxes! Now that should keep you in Ryvitas for a while. haha. I’m with you, no sweet stuff on savoury biscuits!
My favourite topping would have to be homemade guacamole made with avocado, diced tomato, red onion, a squeeze of lime juice and some salt and pepper to taste. Adding a small crumble of feta cheese on top is totally delicious too!
I would love to eat Ryvita crispbread with cream cheese, banana, pistachios, cinnamon and honey as toppings.
This is how i lwould make it……
– spread some cream cheese over the surface to start with .
-A few round slices of bananas were placed on top.
-sprinkle some chopped pistachios .
– a pinch of cinnamon and a drizzle of honey.
I would slather that baby with brie and cranberry sauce. And then I would probably Make another. And another.
I think I would have to put some strips of chicken that I’ve cooked in tandoori sauce, with a bit of tzatziki, some red onion, a couple of sun dried tomatoes and some baby spinach.
Now I’m hungry! YUM
Roxanne A says
I would love to try Ryvita with boiled egg & tomato – yum yum & apparently those 2 ingredients contain a whole bunch of goodness!
Lately I have had the quirky liking for quince paste and cheese.. (Only really complete with a glass of red).
Anna Donald says
Home grown tomatoes, basil, balsamic vinegar and sheeps cheese feta (as I can’t eat dairy). Almost like ryvita bruschetta.
Tuna lime coriander
I always start with cream cheese, I then take some dill and “mush it” with the mortar and pestle with a bit of salt and lime juice and mix it into the cream cheese, nice layer on the ryvita crispbread and top with some finely sliced red onion and then some smoked salmon and top with small amount of freshly ground black pepper