This post is sponsored by Omission. All words, opinions, and lack of willpower are my own.
About six weeks ago, my wife and I stopped cooking with oil at home. I don’t go out of my way to avoid it when I’m traveling or just out to eat — just another example of the “small steps” approach to change I’ve used ever since I first started thinking about going vegetarian, about seven years ago.
I can see how this latest twist might appear overly restrictive. Trust me — not that long ago, it looked that way to me, too.
But like every other step on this journey, eating oil-free is one of those things that, over time and after several brief experiments, started to seem more and more workable. And which, so far, has been incredibly easy (except when it comes to popcorn, which is no longer what they call “good”).
But this post isn’t about restriction. In fact, it’s about the opposite.