Simple, healthy lunch! Cabbage Tuna Wrap

This week I realized that I have been being a little silly, or stupid… whichever way you want to put it.  For some reason I just haven’t been able to wrap my head around this whole diet thing.  Not that I want it to be a diet, but more of a healthy eating more often lifestyle change.  But I have been eating things that I never eat, or that I very RARELY eat, buy or even cook.. just an abundance of junk daily, all day long.  And, I have been craving junk… and blah blah blah.

Anyway. what I realized this week is that I am being a victim of MYSELF.  Making poor choices because of laziness, or feeling like I deserve it or otherwise.  Like I have no choice but to eat everything my body craves.

This, my dears, is just ridiculous.  Isn’t part of the journey of life learning to control yourself?  (a concept I don’t think everyone understands)?

This concept involves all aspects of our lives.  It is not safe or good to indulge foolishly in a number of things, just because we have a natural tendency for them, be it sex, drugs, laziness… whatever your crutch may be.  We will become better people as a whole if we learn to take the reigns of our own physical base urges (yes that includes eating a whole 1/2 gallon of ice cream) and use those urges properly… Okay, don’t get me going, I could talk about this for days.

The point is, that I can either choose to be a victim (of myself and my choices) or I can step up.  So, I am going to try to step up.  And this little recipe was an easy step, people, and totally delicious!!  Tyr it, if you like tuna sandwiches you won’t be disappointed!

I got the original idea from The Kitchn and went from there (the image via the kitchn)

Crunchy Tuna-Cabbage Salad
3 servings
 
One can tuna, drained
2 cups finely chopped cabbage
1 minced green onions
5 shredded or chopped baby carrots
5 pickle sliced chopped into bits
1 tsp fresh or water packed garlic
2 tablespoon light mayonnaise
Salt and freshly ground black pepper (forgot to add this so optional!!)

Shred the tuna with a fork and stir in the rest of the ingredients. Taste and add salt and pepper to taste. Serve over a good whole wheat bread.  Eat immediately or refrigerate for up to two days.

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