Crispbread with avocado and ricotta
Snack
220 kcal
Prep time: 20 min Protein 8 · Fat 13 · Carbs 19
Ingredients
- crispbread: 1 pc, about 20 g
- avocado: 1/2 pc, about 50 g
- ricotta: 1/2 cup, about 40 g
Instructions
- Measure the ingredients to the portion indicated.
- Cook gently: boil, bake or braise.
- Plate it up and don't add oil/sauces beyond the allowance.
Nutrition
220 kcal
Protein 8 g
Fat 13 g
Carbs 19 g
Contains: Gluten, Dairy
Swaps
- Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.
- For a low-carb option, replace it with vegetables 200 g.
- Avocado can be swapped for olive oil 10 g or nuts 15 g.
- If you need less fat, swap it for cucumber/greens and leave out the oil.
- Cottage cheese can be swapped for Greek yogurt 200 g.