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.