Examle 1 and easy to make is egg salad. We all know there are many ways to boil eggs, or you can buy them boiled and peeled in the grocery store but I personally don't like the way they taste much.
I boil mine by cooking them on high pressure for 2 minutes in the Instant Pot, then 2 minutes Natural Pressure Release and then 2 minutes in cold water. The peel comes right off!
Chop the eggs, however many you want, I usually boil 8 and have salad for a few days, add olive mayo, a little bit of diced red onion and Mrs Dash garlic and herb seasoning. But that's my recipe. Easy and done in under 15 minutes. If you want to low carb it just substitute the saltine crackers for e.g. Lettuce wraps or slices of cucumber to put the salad on.

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Example 2: Another quick salad is mix romaine lettuce with spinach. Add a boiled egg (quartered in the picture), canned smoked salmon, avocado, red onion and avocado roasted garlic vinaigrette. Takes 5 minutes, fills you up and is healthy.
On the picture below is a similar salad except this one has no avocado and egg in it.

There are so many ways to eat quick and healthy on the truck. People say it's impossible to eat healthy on the truck because they don't have time for it. I just proved it doesn't take much time at all! Enjoy and safe travels!

To make chicken salad for on cucumber slices or saltine crackers. Just have to add some olive mayonnaise to this (canned chicken breast meat, quartered red grapes and celery).
A friend of mine mentioned she adds slivered almonds to hers which sounds great too!
If you want the low carb version, put the salad on lettuce leaves and make wraps with it or cucumber slices or fill half an avocado with it and omit the saltine crackers.

{Added note from Petra: I tagged this as vegetarian as one option but obviously you will have to omit the bacon otherwise it is not vegetarian ;)}

Easy peasy one pan, no drain green chile mac & cheese from scratch.
Pasta (approx 2 c) 
Cream cheese (1/2 block) 
Shredded cheese of choice (4 oz) (I used swiss & sharp cheddar) 
Mustard powder (optional) 
Green chiles (4 oz can) 
Bacon (optional)
Place no boil, no drain pasta in pan. Cover with enough water to have a little leftover to make the sauce. When pasta is just shy of being al dente add cream cheese & mustard powder. Once melted add cheese. Stir until melted. Add green chiles. If sauce is too runny simmer until it reaches desired thickness. Top with bacon. Enjoy.

Couple things for you guys today: as previously mentioned, I'm no longer cooking from the truck, and instead of truck food I'll be posting BBQ methods and tips primarily. As such, I'm re-christening Grape Ape Cantina to Big Bear BBQ (bears are my fav animal and I collect them if you wonder about the background ). Now, one to the food!
Making some soup beans in the crockpot today. Here's my recipe:
1) Sort, wash in a colander, soak a lb of beans overnight in enough water to cover by an inch or two
2) In the am, rinse them if you want to (I never do) then add the following: 1 stick of butter, 1/2 lb of smoked pork neck bones, garlic, onion, cilantro, pepper (all 3 to taste), and some liquid smoke.
3) Low for 6 hours stirring occasionally. Last hour or so pull the neck bones, strip the little bits of meat off and toss it back in the pot, then add 2 tablespoons or Ma Se Ca yellow corn flour and stir WELL with a wisk.
Enjoy!