yoghurt & veggies
Yoghurt is something that comes to mind when thinking of healthy breakfasts and snacks, but not so much for lunches. The thing is, natural yoghurt is just lovely served as a savoury meal. Just add some fresh veg and a little salt & pepper and you’re away.
1 small tub natural yoghurt
pinch dried chilli, optional
1/2 head broccoli, chopped into florettes
small handful snowpeas, trimmed
1. Season yoghurt with salt, pepper and chilli, if using.
2. Serve yoghurt on a plate and top with the veg and almonds.
do ahead potential?
Wonderful. The veg can be prepped and kept in a separate container to the yoghurt.
variations for fun
warm lunch- quickly blitz the veg in the microwave to warm and cook a little, still retaining some crunch.
vegan / dairy-free – use coconut yoghurt or hummus.
different veg – feel free to experiment. Ideas include asparagus, bok choy, red capsicum (bell peppers), carrot, celery, cauliflower, sliced kale.
nut-free – replace the almonds with some cooked chicken or drained canned chickpeas.
problem solving guide
watery – make sure you’re using a good quality full fat yoghurt
not filling enough – add in some chicken or canned chickpeas or use more nuts.
Serve yoghurt on a plate with veg and nuts sprikled over. Or just dip the veg in your tub.