Convenience drives our consumption patterns, which is why, as a society, we are getting fatter and for the first time in human history, our kids have a life expectancy that is shorter than their parents. If I want to successfully alter my consumption pattern and that of my family, I must respect the power of convenience and make the necessary adjustments.
The key is to have healthy, vegan options readily available when my willpower will be at its lowest, ie when I’m hungry or bored. Here is one step in that direction. I cut up a bunch of different color bell peppers, red onion, squash, and russet potatoes, pour a little olive oil on and add some thyme and rosemary from my front yard. Let it roast for 45 minutes in the oven at 325 degrees. I dump it in tupperware and stick it in the fridge right next to some quinoa I also prepared. It’s the perfect snack or lunch, either cold or reheated.
I also leave bowls of grapes, cherries, and blueberries and mini-containers of cut up canteloupe, watermelon and/or honeydew in the fridge, right out front. Bananas and apples are conveniently located right on the counter and kitchen table.
This strategy makes healthy options even more convenient, thus more susceptible to mindless noshing than a package that needs opening or frozen food that requires cooking.