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.
I may go on about how easy it has been to convert to veganism, but the truth is, I’ve got a secret weapon in my war on poor eating habits, and her name is Barbara.
We are creatures of habit. For most of us, that means we have fairly limited menus. Whether you’re eating a burger from McDonald’s, Chili’s or your own bbq, it’s still fundamentally just a burger. Add chicken with (add staple side dish here), maybe grandma’s famous pasta recipe and a few other typical dishes, and you have your biweekly rotation of meals served at dinner. Now, what if I said you can’t eat any dish that contains the key ingredients found in every one of those recipes? You would be forced to find new recipes, go to different aisles in the food store, read the full list of ingredients and likely have to find new grocery stores to do your shopping. Well, all of those tasks fall squarely on the shoulders of my better half.
Barbara has searched the internet and cookbooks for vegan recipes. She visited numerous new grocery stores to find which have the best selections for vegans. She’s become an expert on how to read ingredient lists and developed a whole new meal rotation for the entire family. I’m no writer so I’m sure I’m not doing a fantastic job of painting a picture of just what a mammoth disruption this has been to her life. Keep in mind, I haven’t become a “substitute vegan”, where I will simply swap out a burger for a veggie burger. I believe the only way to do this long term is to completely change your palate and that requires that the composition of your plate must look and feel as different as the new textures and flavors of your meals. That’s what makes it all the more incredible that she has managed to take it on without so much as a loud sigh. For this I am thankful to have such a fantastic partner in this and all of my endeavors.
Add to the mix, Javier, our breakfast chef at the office who makes the greatest veggie burrito with sides of fresh fruit and his secret Guatemalan beans, and you have a pretty sweet setup for conversion to veganism.
I can’t leave out the contribution of my kids. Masie, who has been a vegetarian for over 10 years, has actually benefitted from me becoming a vegan because it has expanded her range of options. Jackson, on the other hand, is an unabashed carnivore, but he’s also a gamer. Up for any challenge (see unicycling, slack lining, jumping stilts, and even yarn bombing), Jackson has been a supporter of the adjustment. Anyone with kids knows how important their contribution has been to a smooth transition.
Don’t cry for me, for I suffer not on my path to becoming a healthier person.