A flexitarian diet?
Did anybody see the story in the news this week about the ideal diet we should all be adopting? This so-called ‘flexitarian diet’ promises to make us all healthier, feed 10 billion people and prevent the catastrophic damage our current food and farming practices do to the planet. You can read the details here.
It reminded me that my new year’s resolution was to eat vegan twice a week and has inspired me to get on with it. Because we had the cheese mountain left over from Christmas I didn’t start it as I didn’t want to waste the cheese. We still have some but it is at a more manageable level, so now is the time to belatedly start my resolution. I am going to do it on Sundays and Mondays as a minimum.
Now that I have heard of the flexitarian diet, it seems it is well established, with a plethora of books available to get you started. I like the look of this one on Amazon,
The Flexitarian Diet: The Mostly Vegetarian Way To Lose Weight, Be Healthier, Prevent Disease, And Add Years To Your Life
I like the idea of losing weight and adding years to my life!
When I go shopping I will buy almond or oat milk for my breakfast porridge. I can’t stomach soya. I already have some vegan margarine that needs eating. Otherwise, I actually eat quite a lot of vegan meals at dinner time anyway. I will buy some dairy free dark chocolate though! A girl needs a treat, flexitarian diet or not.
A pot of humous should be fine for my lunches with pitta bread and salad.
I have to be mindful that this is my resolution and not Mr S’s. He doesn’t want to give up meat or dairy altogether although he is happy to eat more vegetables and grains.
Vegetable spaghetti Bolognese, made with tomatoes, peppers, garlic, celery and half a tin of mung beans that have been frozen. This could be vegan, but I will grate some of the cheese up to eat with this. Mr S has a meat Bolognese batch cooked from the freezer.
We have strawberry yogurt in the fridge that needs eating for dessert.
Sarah Brown’s spiced almond risotto with salad. Mr S will have a couple of chicken thighs with his.
For some reason we have a ton of ground almonds, so I plan to use some of them up in this vegan lemon drizzle cake. No idea how it will come out without eggs, but I am happy to experiment. This will be good for dessert this week or just a snack with a cup of tea.
Chick pea curry, with added spinach and chapatis.
Probably chick pea curry again. Chicken curry for Mr S.
Penne with tuna and black olives. Steamed broccoli.
Leftovers. Whatever is hanging about from this week’s meals.
Baked potatoes with an omelette and large salad.
So there you have our meals for this week. My version of the flexitarian diet. Not strictly vegan or even vegetarian, but incorporating a lot of plant based meals and not much meat, fish or dairy. Hopefully, this will make us healthier and perhaps a bit leaner. What are your thoughts on trying to feed yourself and your family using the flexitarian diet?
This week I am linking up with Katy Kicker. If you want more ideas on meal planning and saving money, take a look at her blog.
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