Tuna Salad Wraps

I’ve been on an unseasonable tex-mex kick, but hey—it tastes good and it’s healthy, so I see no reason to ignore the craving! These tuna wraps are a way-healthy spin on fish tacos. A little kick and a little crunch go a long way.

4 large leaves iceberg lettuce
1c. cabbage, thinly sliced
1 can of solid white albacore tuna
2oz. fat free shredded cheddar
1 scallion, chopped
pickled jalapenos
Frank’s hot sauce

Prep all of your ingredients, and then build these just like you would a taco—pile each leaf of iceberg lettuce with an equal amount of the ingredients, a couple jalapenos and Frank’s to taste. Recipe makes two 27g servings.

Don't be Sad for Me Salad

Today I had one of those awkward dieting moments - trying to explain to someone why you're doing what you're doing, and then trying to make them not feel bad for you (or worried for you!) and your miserable cottage cheese and celery filled life.

Then it was time for lunch and I remembered—my diet life is not so bad!

I cooked a 4 oz. tuna steak last night (broiled and seasoned with lemon pepper). Chunked it into small pieces, laid it on a bed of romaine and baby spinach, then topped it with some scallions and Président Fat Free Feta with Mediterranean Herbs (client). I brought the ensemble for my lunch, squeezed some fresh organic lemon juice on top, and voila. Super fresh, tasty, and of course—27g.

So don't feel bad for me and my occasional lazy and unappealing breakfasts at the office. I promise you, my next meal will be pretty damn good.