Deciding Food: Discuss.

Most days, I bring my lunch to work for three reasons:

• It's cost-effective.
• It's healthy. 
• It allows me to make the kind of food decisions I have grown accustomed to: sustainable, organic, local, and ethical. 

Food is such a complex thing. For me, at least, it's not just about, "What am I hungry for?" Oh, were it that easy. Instead, I scrutinize it: will this meal be vegetarian? Locally sourced? Free of pesticides? If there is fish or meat involved, is it sustainably harvested and carefully processed by trusted companies? Is the dairy free of hormones, is the fat vegetarian and free of trans fats, does it lack all the other additives I want to keep out of my body—high fructose corn syrup, preservatives, etc.

My list goes on and on. 

I know it's unreasonable to eat like this 100 percent of the time. I make provisions when traveling, for instance, or for meals out with friends and family. But every meal, I think about the food decisions I'm making. 

I surely drive my family crazy with my obsessive food antics. Coworkers shook their fingers at me when I used the preservative-laden fake butter on my tortillas at a recent outing. Friends know better than to invite me for a meal without going over the menu. 

I feel that food is such an important part of my daily life that I'm happy to take the time to scrutinize my fuel. It's important for me, and I know that my decisions have an impact on my community. 

Which makes me wonder—do you do this too? How important are these factors to your everyday habits?

*Update:

Lest you think this came out of nowhere...

This post began as a thought when I stepped out to pick up a salad at Chipotle today. It comes after an insightful discussion I had regarding diminishing resources for our food supply, and thoughts of going back to full vegetarianism for that reason. And, I bring it up as I watch the world's most elite athletes compete in the Olympics, realizing that while I may not ever be an Olympian... I can choose to make the best possible decisions for my diet and my health!

So, that's all.

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Breaking: Husband Asks for More Quinoa

Roasted sweet potato rounds topped with goat cheese. Like a little sweet potato pie.

I'd like to dedicate this post to my husband Ryan. Not only is he unbelievably handsome, muscular, smart, and charming; the man doesn't put up (much) of a fuss when I cook something a little... out of the ordinary.

In the last few years, as I've been mostly vegetarian, people often ask, "What about your husband?" in a kind of old-fashioned, but-your-husband-must-NEED-meat kind of way. "Does he eat vegetarian at home? Isn't he hungry all the time? Doesn't he insist you cook steak for him?"

Perhaps in some alternate universe, I married a man who demanded I cook certain things for him. But happily, in my actual universe, my husband is grateful for healthy, homemade food, and occasionally requests chocolate chip cookies and coconut cream pie. He tells me how much he appreciates me cooking for him, and gives honest feedback when a recipe is—or isn't—up to snuff.

So as I was putting together last night's menu, I wondered what Ryan's reaction would be. My last quinoa experiment was decidedly not delicious, and it was one of the very few times he wrinkled his nose and reached for the peanut butter and jelly. And here I was, making quinoa again. He inquired about the menu.

"Well, I'm making those roasted sweet potatoes that are so good," I began, trying to sell him on the idea.

"What else?"

Deep breath. It's game time. "Oh, this dish with quinoa and chevre and kale. Should be great." I'm no salesperson, though; my tactics were decidedly weak.

"Is it cous-cous that I like, or quinoa?"

"Um, actually, I'm pretty sure it's both. You like them both." Nice one, Amber, he's definitely going to believe that line.

It wasn't until we sat down to eat ("But wait! I have to take photos first!") that the proof showed up in the pudding. I think we were both pleasantly surprised; the quinoa was flavorful, fluffy, and the kale was bright—flavors enhanced by fresh lemon, goat cheese, and a slight bit of balsamic-laced caramelized onion.

I grinned as he reached for the bowl. "Mind if I have some more?"

So, here's to my husband Ryan: My soulmate, with whom I eat, drink, and am exuberantly merry.




Quinoa and Kale with Goat Cheese
adapted from Food 52

1 cup quinoa, rinsed thoroughly
2 cups water or vegetable broth
1/2 cup chopped onion
2 tablespoons olive oil, divided
4 cups chopped fresh kale
1 lemon, zested and juiced
1/3 cup goat cheese, crumbled
salt and pepper to taste

Rinse the quinoa very well to remove its natural bitter coating (here's a great primer on quinoa!). Heat one tablespoon of the olive oil in a pot over medium heat. After about 20 seconds, add the quinoa and chopped onions. Saute until the quinoa and onions are golden, about five minutes (the onions will be almost translucent).

Add the broth or water and bring to a boil. Simmer for ten minutes. Add the kale, cover with a lid, and simmer for five more minutes. Check the quinoa; the water should be evaporated and the quinoa cooked but still al dente. Cover, remove from the heat, and let steam for about five more minutes.

In a large bowl, whisk together the olive oil, lemon zest, lemon juice, and goat cheese. Pour in the kale and quinoa and toss to coat.

Serve with a side of simple roasted sweet potato medallions! Adapted from Smitten Kitchen.

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Always Eating: Healthy Snacks

My colleagues have grown accustomed to seeing me eat at my desk*. Not just lunch, mind you; no, I'm one of those folks who seemingly eats all day long. Not unlike Brad Pitt's character in all of the Ocean movies. Oh yeah, I went there.

In the mornings, I pride my ability to stave off any hunger attacks with a glass of ice water or a cup of hot tea. And perhaps a rice cake smothered in peanut butter. I watch the clock, so that I can eat lunch promptly at noon, and follow it closely with a pseudo-snack that normally involves plain Greek yogurt dressed up with chia seeds and a teaspoon of lemon curd, mixed with a touch of honey, and topped with fresh berries. (It's delicious and you, too, should give it a try.)

Then there's the apple and peanut butter I eat, every single solitary weekday without fail, at four o'clock, followed closely by my pre-dinner snack of a few crackers and fresh salsa or cheese when I get home around six. By then, I'm cooking dinner (snacking on the chopped veggies and grated cheese and maybe I've been known to gnaw on an uncooked angel hair noodle once or twice). We eat dinner, and then when it's time to settle down with a movie or the latest New Yorker (I read it for the cartoons, let's be honest), I never, ever turn down stovetop popcorn.

I was never specifically taught to subscribe to the "eat six small meals a day" plan, but it kind of shakes out that way. I eat when I'm hungry, and most of the time I keep it healthy. Processed foods aren't in the equation; I'm always noshing on the good stuff. Fruits, vegetables, organic plain yogurt, and crackers made with whole grains.

What do you snack on?

*And for those of you worried about the cleanliness factor of my office, rest assured that I wipe the keyboard down every once in a while.

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