You can choose from a healthy salad, sandwich or just a granola bar.
If you are bored of the usual, here are some easy recipes to keep you going through the week.
Recipes and photographs: Courtesy The Academy of Pastry and Culinary Arts
Couscous with Ratatouille
Recipe by Charles Jayakumar, culinary chef, APCA Bangalore
Method
For Couscous
Ingredients
- 200 gm instant cous cous
- 200 gm water
- Salt to taste
- 50 gm butter
- 1 tbsp extra virgin olive oil
Method
- Boil water along with salt and butter.
- Add couscous and stir well.
- Remove from heat and cover with a lid. Let it sit for 5 minutes.
- Before serving drizzle some oil, stir with a fork to break up lumps, if any.
For Ratatouille
Ingredients
- 150 gm tomatoes
- 75 gm onions
- 100 gm green zucchini
- 120 gm green, red and yellow bell peppers
- 120 gm egg plant
- 50 gm tomato paste
- 10 gm thyme
- 10 gm fresh basil
- 25 gm garlic
- Salt to taste
- White pepper powder to taste
- 50 ml olive oil
Method
- Heat oil in a frying pan on medium heat.
- Add onions and cook for 2-3 minutes. '
- Add capsicum and cook for 2 minutes.
- Transfer onions and capsicum into a bowl and set aside.
- Add eggplant into the pan and cook over medium heat for 2 minutes.
- Add onion and capsicum to the pan and stir in tomato paste.
- Add thyme and tomato paste.
- Reduce heat to low, cover and cook for 15 minutes, stirring occasionally.
- Add basil and garlic.
- Season with salt and pepper. Serve warm.
Avocado and Egg Sandwich
Recipe by Jagadish Purshottam, executive culinary chef, APCA Bangalore
Ingredients
- 2 avocado
- 1 iceberg lettuce
- 1 tbsp olive oil
- 4 boiled eggs
- 1 roasted red bell peppers (optional)
- 1 chopped onion
- 2 tomatoes
- Juice of 1 lemon
- 50 gm chives
- Salt and pepper
- 1 tbsp mustard paste
- 4 bread slices
Method
- Cut avocados in half and scoop the flesh into a medium bowl.
- Sprinkle salt and use a fork to mash the avocados until they're smooth but slightly chunky.
- Add cilantro, tomato, red onion, and minced garlic to the avocado mixture. Stir to combine.
- Add lemon juice and check for seasoning.
- Toast bread slices by sprinkling olive oil.
- Add a layer of iceberg lettuce on the toasted bread slices.
- Add cucumber slices followed by avocado mixture (also called guacamole).
- You may add a layer of roasted bell peppers (optional).
- Add thinly sliced boiled eggs.
- You can have it as an open sandwich or cover it with toasted bread on top
Swiss Bircher Muesli
Recipe by Kris Barboza, assistant pastry chef, APCA Bangalore
Ingredients
- 150 gm oats
- 420 ml milk
- 60 ml apple juice
- 3 tsp lemon juice
- 1 green apple grated
- 2 tbsp honey
- 375 gm plain yoghurt
- A pinch of cinnamon
- Some fresh fruits, berries, dry fruits and toasted coconut
Method
- Mix oats with yoghurt and milk.
- Add grated green apple.
- Add cinnamon powder, apple juice and lemon juice.
- Mix well and refrigerate overnight.
- In the morning, add fruits, dry fruits, berries and enjoy.
Granola Bar
Recipe by Shreya Monga, assistant pastry chef, APCA Gurgaon
Ingredients
- 150 gm oats
- 125 gm honey
- 75 gm sugar/brown sugar
- 25 gm raisin
- 25 gm dates
- 25 gm almond flakes
- 25 gm pistachio
- White chocolate (28%) for dipping or lining decoration
Method
- Roast all the nuts and allow them to cool.
- Warm honey to 80°C and mix in all ingredients.
- Use rectangular mould or cut into rectangular shapes.
- Bake at 170°C for 10 minutes.
- Once cooled, pipe white chocolate designs over bars or dip half the bar into melted white chocolate.
- Allow to set and store in an airtight container.
Probiotic Yoghurt
Recipe by Raghunandan, pastry chef, APCA Bangalore
Ingredients
- 200 ml hung curd
- 200 ml fresh cream
- 250 ml condensed milk
- 100 gm alphonso mango
- 100 ml probiotic milk
Method
- Whisk the hung curd, condensed milk and cream together.
- You may add mango puree for flavour.
- Pour into a ramekin or a ceramic bowl.
- Bake at 160 degrees for 15 minutes.
- Garnish with sliced mango and serve chilled
Greek salad
Recipe by Charles Jayakumar, culinary chef, APCA Bangalore
Ingredients
- 1 Japanese cucumber
- 2 tomatoes
- 1 onions
- 1 red, yellow and green bell peppers
- 100 gm aragula (optional)
- 25 gm green olives
- 25 gm black olives
- 50 ml olive oil
- 1 lemon
- 50 ml red wine vinegar
- 50 gm feta cheese
- Salt and pepper to taste
Method
- Add diced red onions and ¼ cup red wine vinegar to a small bowl.
- Allow to sit for about 15 minutes, then drain.
- Meanwhile, in a large bowl add lettuce.
- Evenly add bell peppers, cucumber, tomatoes and drained red onions.
- In a medium-sized bowl combine 3 tbsp red wine vinegar, lemon juice, dijon mustard, minced garlic, oregano, salt, and pepper.
- Slowly drizzle in the olive oil into the dressing mixture, vigorously whisking until a thickened dressing is achieved. Season with salt and pepper as desired.
- Add the dressing with the above-mentioned ingredients in a bowl and toss gently.
- Add kalamata olives and feta cheese on top of the salad.