It can be difficult to balance eating healthy and keeping a good budget. It's even more difficult to find a healthy meal to bring to work that is easy to put together. 

Luckily, we consulted EatingWell.com for a few ideas and put together 3 of our favorites. Read on and find your next favorite healthy lunch. 

BLATs (Bacon-Lettuce-Avocado-Tomato Sandwiches)

Ingredients

• 
  8 slices center-cut bacon, halved
  
• 1 ripe medium avocado
• 2 tablespoons chopped fresh basil
• 1 tablespoon mayonnaise
  
• ½ teaspoon finely grated or minced garlic
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 8 slices sprouted-wheat bread
• 1 medium tomato, cut into 8 slices
  
• 4 romaine leaves
• 1 cup alfalfa sprouts

Preparation

1. Cook bacon in a large skillet over medium heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate.
2. Meanwhile, mash avocado in a medium bowl. Stir in basil, mayonnaise, garlic, salt and pepper. Toast bread.
3. Spread about 2 tablespoons of the avocado mixture on 4 slices of toast. Top each with 4 pieces of bacon, 2 tomato slices, 1 lettuce leaf, ¼ cup sprouts and the remaining toast.

Read the full recipe here. 

Cherry-Almond Farro Salad

Ingredients

• 
  1 cup farro, rinsed
• 2 cups water
  
• ½ teaspoon salt, divided
• ¼ cup white balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon freshly ground pepper
• 2 cups sweet cherries, pitted and halved
  
• ½ cup diced ricotta salata or feta cheese
• ¼ cup slivered almonds, toasted
• 3 tablespoons finely diced red onion
• 2 tablespoons chopped fresh mint

Preparation

Ingredients

• 
  ½ cup water
  
• ⅓ cup couscous, preferably whole-wheat
• 1 cup chopped fresh parsley
• ½ cup chopped fresh mint
• ¼ cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• ¼ teaspoon salt, divided
• ¼ teaspoon freshly ground pepper
• 1 pound chicken tenders
• 1 medium tomato, chopped
• 1 cup chopped cucumber
• 4 10-inch spinach or sun-dried tomato wraps or tortillas

Preparation

1. Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside.
2. Meanwhile, combine parsley, mint, lemon juice, oil, garlic, ⅛ teaspoon salt and pepper in a small bowl.
3. Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining ⅛ teaspoon salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle.
4. Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
5. To assemble wraps, spread about ¾ cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the ingredients in. Serve cut in half.

Read the full recipe here. 


All content courtesy of EatingWell.com.