I don't know about you, but I think coming up with healthy lunches each day can be challenging. I don't eat fast food, and frozen meals tend to be high in sodium and fat, but when I do stock up on them, I stick with Amy's brand. Everything is vegetarian and delicious. My favorites are the broccoli pot pie and anything Mexican!
I am so lucky to live just a half mile from work, which means I go home for lunch each day. I'm able to visit with the dogs and let them out before grabbing something to eat. When there are leftovers, lunch is quick and easy. But when there aren't, I have to be creative. For a while I was on a fried egg sandwich kick, then a pimiento cheese sandwich kick, and last summer I was really good and made a lot of salads with the occasional almond butter and jam sandwich thrown in.
I was flipping through an old issue of Everyday Food recently and saw this recipe for white bean and broccoli salad -- minus the celery, which I didn't have on hand. It was a Sunday and I had some time to whip up this very healthy salad, which is quick, easy to make (no cooking required), nutritious and tasty. Plus, it made plenty for both my husband and me. The dressing is nonfat plain yogurt, red wine vinegar, fresh rosemary, salt and pepper. We have a rosemary plant in the yard that has overwintered very nicely, so I just clipped a small sprig for this salad; if you don't like the taste of rosemary (it's quite noticeable in this recipe), you can use another fresh herb such as parsley or thyme. The cannellini beans add protein and the orange gives it a nice sweetness. You can find the recipe here. We had it with whole wheat flatbread, but crackers or a crusty French roll would also go well with it. Enjoy!