Sustainability and food went hand in hand like peas and carrots, Forrest and Jenny. Just like being mindful of your recyclables, I'm quite thoughtful of what I eat. Of course I still indulge in those wickedly sinful guilty pleasures (ahem, In-n-Out). But for the most part, I tend to stay away from fast food joints and processed junk. Recently though, it has been difficult to make conscious food choices while at work because our break room is fully stocked with packaged and frozen items that are just so gosh darn convenient to pop in the microwave. However, convenience always comes at a price. What is usually easy isn't always the best, and I realized that the hard way when my gut was groaning under the pressure of daily Hot Pocket breakfasts. There is a way out of the madness, and it starts with simply being more conscious of your everyday decisions. From what you put on your plate to how long you keep the water running, when you settle for convenience in the beginning you're left to deal with the consequences later.
Earlier this evening I made quinoa with bell peppers, snow peas, and salmon for dinner. I don't have much experience cooking salmon, but some teriyaki sauce and lemon pepper did the trick for me. As for the quinoa and bell pepper mash up, it was inspired by a good friend. Although I suppose there was some inconvenience with going to the market and gathering all the ingredients, the pleasure of creating and enjoying yummy home-cooked food while watching a suspenseful episode of Lost was definitely worth it.
