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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Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.

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