Today I made a great taco salad for lunch. One thing that really helps me stay on track with healthy lunches is to spend a little extra time at night chopping things! I have mini Pyrex containers full of onions, peppers, tomatoes, cucumbers, etc. just waiting for me in the fridge when I need them. Chopping with a nice glass of wine can be really meditative after a long day too!
My taco salad consisted of: mixed greens, tomatoes, black olives, green onions, bell peppers, Tofutti sour cream, and two recipes by Ani Phyo: Taco Nut Meat and Nacho Cheeze. I also crumbled up a few organic tortilla chips for some added crunch.