A flexitarian diet? This week’s meal plan

The Flexitarian DietA 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 Lifeflexitarian diet

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.

This post contains affiliate links.


7 thoughts on “A flexitarian diet? This week’s meal plan

  1. I eat meat and dairy and don’t intend giving up either – however – I do see the benefit in reducing the consumption of both – to reduce calories overall and because these items are the most expensive for me.
    I am an omnivore and enjoy meat but I don’t mind vegetarian meals and I am trying to increase the amount of fish and seafood that I eat so the plan is to continue using up the meat that I have in the freezer but to alternate it more with seafood & vegetarian meals.
    Fruit & veg is very expensive here in the winter but I do get some good bargains at one local store, “No Frills” – like a Lidl or an Aldi – and I watch the flyers each week and will shop around. I am retired so I have the time and I use public transit (and always combine errands) so additional gas cost is not a factor.
    I honestly believe the best “diet” is one with a lot of variety. For weight loss I personally find that a lower carb diet works for me (not No Carb – just cutting back on things like sweets and too much bread & pasta & rice). I eat a large salad almost every day, even in the winter and will concentrate my money on fresh fruit & veg as this is the one area where I can’t stockpile.
    I like Michael Pollen’s mantra “Eat food – Not too much – Mostly plants”.
    I find it odd that this is the one time in history when so many people have access to so much food and yet we obsess over it continually – this is “bad” – no this is “good” – this is “clean” – this is “the best”. We need to be more thankful for all that we have, eat what works best for us, our families & our budget and stop judging others & trying to impose OUR views on others (no matter what those views may be). Food is supposed to be enjoyed – and I honestly believe that those areas identified as “Blue Zones” areas of long lived people is partly because of diet – but also because these people live in a “community” and share food & enjoy the company of others at mealtimes. Food is pleasure not a constant source of anxiety. So whatever is on the menu today at your house – please enjoy and savour it.

    • Very wise words. I love the idea of food being enjoyed together and also that mantra. Our big problem is that we have so much choice and generally eat too much. Myself included! I am going to up the amount of fruit and vegetables I eat though. Because I have been ill I am now desperate to feel healthier!

  2. I am a pescatarian, but since starting on my frugal journey I have mainly been making vegetarian meals as they are so much cheaper. I also try to reduce the carbs to keep my weight down. This involves eating eggs for breakfast, but also avocados which are not cheap. Fortunately Lidl sell them and the price isn’t too bad. I seem to constantly struggle with meal planning, but am determined to do better this year. It is not just the cost, but time, as if I have a plan it is so much easier when I get home from work as I can waste time trying to decide what to cook otherwise.

  3. I love that you’re eating Vegan twice per week – sounds good!

    I’ve been cutting down on meat and dairy since Daisy was born as she has multiple allergies.

    Thanks for linking up and have a great week!

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