Recipes
Snack
Rice cakes with whipped feta and tomato
Crunchy brown rice cakes spread with feta whipped into Greek yogurt, topped with tomato, olive oil and oregano.
Vegetarian Quick Budget Mediterranean
- Prep
- 5 min
Per serving
227 kcal
- Protein
- 11 g
- Carbs
- 21 g
- Fat
- 12 g
- Fibre
- 2 g
In these plans
Check every ingredient for allergies and intolerances, and read product labels. Health and safety
- Feta cheese, crumbled 25 g ≈ ¼ cup
- Plain Greek yogurt (2%) 50 g ≈ ¼ cup
- Brown rice cakes 2 cakes 20 g
- Tomatoes, sliced 70 g ≈ ½ cup
- Olive oil 1 tsp
- Dried oregano, dried ½ tsp
- Black pepper ¼ tsp
Steps
- Mash the feta and Greek yogurt with a fork until smooth and creamy.
- Spread the whipped feta over the rice cakes.
- Top with the tomato slices.
- Drizzle with the olive oil and sprinkle with the oregano and pepper.
Tip: Spread the rice cakes just before eating so they stay crisp.
No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.
More ideas
-
Snack, 5 min
Hummus with vegetable sticks and pita
A generous scoop of hummus with crunchy carrot, cucumber and red pepper sticks and pita wedges for dipping.
274 kcal
9 g protein
-
Snack, 8 min
Lemon tuna salad lettuce cups
Canned tuna mixed with Greek yogurt, lemon, mustard, celery and avocado, spooned into crisp romaine leaves.
181 kcal
21 g protein
-
Snack, 35 min
Crispy roasted chickpeas with paprika and cumin
Canned chickpeas roasted with olive oil until crunchy and tossed with warm spices, a salty, high-fibre swap for chips.
227 kcal
10 g protein