Crispbread with avocado and tomato
Snack
202 kcal
Prep time: 20 min Protein 5 · Fat 10 · Carbs 26
Ingredients
- crispbread: 1 pc, about 25 g
- avocado: 1/2 pc., about 60 g
- tomatoes: 1-2 pcs., about 100 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
202 kcal
Protein 5 g
Fat 10 g
Carbs 26 g
Contains: Gluten
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.
- Vegetables can be swapped for any non-starchy vegetables at the same weight.
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General guidance based on public dietary recommendations, not medical advice. If you are pregnant, breastfeeding, managing a chronic condition or taking medication, discuss changes with a doctor first.