I’m not really an avid dieter. Let’s just be up front about the fact that I love sweets, junk food, goodies, soda. You know these things about me already. I don’t like changing my eating habits. I’m a junk food junkie and I’m pretty ok with it.
Until the time comes when I’m not ok with it. When I feel like I’m going to fall asleep at my desk because I’ve eaten too much crap. Or the time when I feel like I’m going to be sick because I’ve eaten a creme brulee and a giant handful of chips. Those times, I actually find my body craving something non-horrific. My mind wants to rebel against the fact that my body needs freshness. Vibrance. Vegetables. But after a while, I have to give in. I’ll give in just a little here and there, if I must. Starting with lunch.
I find that if I eat a big, fresh lunch that has vegetables and fruit instead of sugars and unpronounceable ingredients, I can actually power through the day. If I’m going to start giving in, it’s going to be at lunch time.
Wrap adapted from Annie’s Eats
- 2 sun-dried tomato wraps
- 6 to 8 cherry tomatoes, chopped roughly
- 6 to 8 Kalamata olives, chopped roughly
- ½ small red onion, thinly sliced
- Two handfuls of spinach leaves
- 2 Tbsp. roasted garlic hummus
- 2 Tbsp. feta cheese, crumbled
- Lay the tomato wraps on a clean, dry surface. Spread one tablespoon of hummus onto each wrap.
- Lay one handful of spinach leaves on top of the hummus. Layer on red onion, cherry tomatoes and olives. Sprinkle the crumbled feta on top of the wrap.
- Fold the bottom of the wrap up then fold the two sides in. Fold the top of the wrap down and secure with a toothpick if needed.