Day 12: Lunch
Prep: 5 mins
Cook: 2mins
Servings: 1
Italian-style toastie
Ingredients
- 2 slices Helga’s Sourdough Bread
- 10g butter, softened
- 1⁄6 cup red capsicum dip
- pinch chilli flakes
- 1⁄3 cup marinated artichokes, sliced thickly
- 1⁄2 cup baby spinach leaves
- 70g bocconcini, torn
Method
- Lay a sheet of baking paper on a chopping board; top with bread. Spread slices with butter. Turn one slice so buttered side faces down; spread with dip and sprinkle with chilli flakes. Top with the artichoke, spinach and bocconcini. Sandwich with remaining bread, buttered-side up.
- Preheat a sandwich press. Toast sandwich in hot sandwich press for two minutes or until golden and crisp.
Healthy Snacks
- 150g vegetables cut into sticks + 2tbsp nut butter or 40g hummus dip
- 1 slice of Helga's Prebiotic range of bread + 40g avocado + tomato
- 40g of most nuts
*Allow for up to 3 serves from your healthy snack list each day.
The daily meal plans are based on an average adult’s daily energy requirement of 8700kJ and provides an average of 38g of dietary fibre a day without allowable snacks (high fibre). Your dietary intake requirements may be higher or lower depending on your energy needs. Speaking to an accredited practising dietitian can help you plan your daily intake.
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