Yesterday we celebrated my big girl’s 12th birthday.
Twelve. She is TWELVE. Oh, how this girl has captured my heart! I look at her today and she is a mini-me. Dark skin; dark, curly hair; deep emerald green eyes. I am in awe at God’s hand – how He weaves to create such uniqueness from the inside out.
My little girl is the same today as she was on the day she was born:
- She’s got her own agenda. (Her due date was January 1st – she arrived on January 15th.)
- She’s strong. (She fought hard to stay in the warmth of my belly and made me work for over 18 hours before she finally made her appearance.)
- She’s opinionated. (She cried for three days straight in the hospital, just to be sure we knew she was tired of people messing with her.)
- She loves her mama. (The only thing that could quiet her in the hospital was laying skin to skin against my chest.)
Anyway, this year she wanted nothing more than a room makeover. She’s been talking about it for months, and for months we’ve been saying, “yeah, right”. What she didn’t know, however, is that for months I’ve been ‘collecting’. I’ve been buying little things here and there as I found them on sale so that we could do what’s she’s been dreaming about in one fell swoop. (I mean, a pre-teen girl has real tastes!)
She is beyond thrilled.
Let me tell you, though: it was work for 8 straight hours! I left to take the kids to school at 7:30am and my man got straight to work. Painting, vacuuming, dusting; she has a pig collection of dozens of tiny little pieces and that alone took 30 minutes to clean and organize. In the midst of the work, however, I made something that was so yummy – so filling – so perfect to power us for our mission, I just have to share it:
A quinoa tuna lettuce wrap:
Here’s what you do:
For the salad: Using a large bowl, add 1 cup of quinoa, 1 can of tuna, a handful of cherry tomatoes (chopped into quarters), 2 diced green onions, salt and pepper to taste, and a small drizzle of olive oil. Stir it all together and then squeeze the juice of 1 large lemon over the mixture. (NOTE: Lemon is the KEY.)
To make the wrap: use large, washed green or red leaf lettuce. Spoon enough of the tuna salad into the leaf so that you can roll it up. If you like it spicy, top the salad with some crushed chili peppers – and enjoy! (You can also just eat this out of a bowl if you don’t have the lettuce.)
Light. Tart. Savory. The perfect meal to keep you running through your day.
Thanks for being here with me…