Greg loves tuna noodle casserole.
Yes, I know—it’s not for everyone. But he loves it. Childhood comfort food. I’ve made it several times over the years and I’ve learned to appreciate it too… but there’s a point where you realize: there is absolutely no way to make that version healthy anymore.
Sorry, soup company—but you dropped the ball a long time ago. And this is a big deal, because if you’ve ever made tuna noodle casserole, you know the unspoken rule: two cans of cream of mushroom soup. That’s the base. That’s the standard. And that’s where I just can’t anymore.
Then we’re at the noodles.
I like—and my body likes—a low-carb life. But there’s a bigger issue here. The way food is grown and managed in North America has created real problems for a lot of people, especially when it comes to flour….gluten. Or is it gluten? I’ll say this plainly: after traveling to Italy twice and eating my weight in pasta, pizza, croissants, and every bread-like thing I could get my hands on, I had zero issues. Weight loss is part of an Italian vacation, because eating healthy just happens there.
Don’t believe me? Go to Italy. Try it. You’ll see exactly what I mean. You’ll be gluten invincible.
This isn’t just me saying this, either. Something is very wrong with how our food is produced here. The food chain has changed (destroyed?) in enormous ways, and I don’t know that we will ever find our way back to healthy with the food production programs and growing systems we have in North America. I do know, that I can eat abroad what I simply cannot eat at home. The food chain has been altered in enormous ways, and honestly, I don’t know if we know the way back. I wont go way deep here, but I can’t eat at home what I can abroad, just a fact.
So now we’ve got a problem.
How do you make tuna noodle casserole:
- without canned soup
- without traditional noodles
- without the crispy onion topping I love (because let’s be real—I know its not good)
We know all of this. I know better. And yet, every time, I give in—because making things from scratch takes time, and its hard to start, to change.
Until today.
Today, I didn’t give in.
I experimented. I pulled out the pots and pans. I made the entire thing my way—keto-ish, real ingredients, no canned shortcuts, no industrial food pretending to be real food
Was it easy? It wasn’t hard.
Was it worth it? Absolutely.
So—what do you think?
Love it or give in?
Because honestly, we have got to start leaving bad food behind. This isn’t food. It just wears the costume.
Can we please go back?
Spa By Camille 
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