We hear you, ladies—striking a work-life balance is no easy jig. It is something that we have juggled with for ages! And to manage a balanced diet chart with a job—definitely no child’s play! Those lunch box issues can seem scarier than any deadline at work. We at BB share your plight, which is why, for our work issue, we have roped in food expert Amrita Kaur (also popular as Lady Kha Kha on YouTube) and food blogger at ‘Life ki Recipe’, to help us find lunch box solutions one recipe at a time.

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Read on as we bring you a lunch box recipe a week this entire month, hot and fresh from Amrita’s kitchen…

This weekend try Amrita’s Bagel Bites and pack yourself a healthy lunch the coming Monday. Here is her recipe for assorted Bagel Bites in two variations…

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Hummus and shaved pickled carrot bagel

You need:
2 mini bagels
2 tbsp hummus
Half a carrot, grated or shaved into ribbons
Salt and pepper
A pinch of sugar
Lemon juice
Toasted sesame seeds

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To make hummus at home, you’ll need a cup of chickpeas (soaked overnight and cooked until tender) with one tbsp of tahini (toasted sesame and some olive oil paste), 4 cloves of garlic, 2–3 tbsp of olive oil, 1 or 2 tbsp of yogurt, the juice of a medium-sized lemon and some salt to taste.

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To pickle carrots, grate them in a spiraliser, add a pinch of salt, a pinch of sugar and lemon juice. Let it sit for 5–10 minutes.

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To assemble:

Slice the bagel from the middle. Slather hummus on the cut side of the bottom half of the bagel. Top it with the pickled carrot and sprinkle sesame seeds on it. Cover it with the top half of the bagel. Additionally, you can also throw in few micro greens.

Pesto, tomatoes and feta cheese bagel

You need:
2 mini bagels
1 tbsp pesto (recipe for arugula pesto below)
Handful of cherry tomatoes, halved
1 tsp feta cheese, crumbled
Handful of pine nuts

To make pesto at home, grind together a cup of arugula leaves with a cup of basil leaves, 8 almonds, a tsp of parmesan, a clove of garlic, the juice and zest of one lemon and some salt.

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To assemble:

Toast the bagel lightly. Slice it from the middle.
Smear pesto on the cut side of the bottom half. Lay out cherry tomatoes on it.
Crumble some feta over it and finally scatter some pine nuts. Cover with top half.

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Expert’s tip by Amrita:

Blend everything together for your hummus and pesto respectively. The hummus can be stored in a jar for a day or two (refrigerated). You can store the pesto in an airtight jar up to 15 days (refrigerated).

Carry the cut bagels and greens in your food bag and create the easy ensemble at work for a fresh and healthy meal.