The photo above is of a “continental breakfast”-style dinner.

I’ve taken to making this meal when I have no energy or desire to cook and then clean dishes pots and pans.

Food items:

Mary’s Gone Crackers gluten-free crackers.

Black seedless grapes.

Driscoll’s organic blackberries.

Cento olives in the yellow can.

Grillies halloumi cheese.

Have no idea if this is a healthful dinner.

What I’ve come to realize is that sustainable habits like a weekly routine should sustain our ability to thrive as human beings living in a society where the scarcity mentality is alive and well.

We shouldn’t view things in terms of competing with each other to get what we need to survive.

To sustain our ability to live life whole and well I think adapting and being flexible is paramount.

So take having that weekly routine:

In some weeks we’ll be cooking our dinners 4 or 5 times a week. In other weeks we’ll need to find quick-and-easy meals to prepare because our energy is shot or we don’t have the time to cook and clean.

Before we can save the planet we need each of us to attend to our own health and well being.

That’s because we might live on God’s newly green earth down the road. Yet if we don’t have the health to enjoy our time here it’s likely going to be harder to feel good about ourselves.

I eat well to feel well.

With the summer heat coming on I’m all for making dinners that don’t require using the hot oven. A way to save on your gas or electric bill too.