Melissa Meier at home. Source:BodyAndSoul In this day and age, eating has become complicated. Super complicated. Almost everyone is on a diet (think: keto, gluten free, vegan), and there’s a never-ending war about which one is best. So, if you’re confused about how you should be eating, I hear you.
As a dietitian, I’m always getting asked for my opinion on the latest and greatest fad that promises to cure everyone’s health woes. And while these diets rarely live up to their hype, there is one particular way of eating I’d happily encourage most people to try. It’s not about giving up meat, cutting out carbs or loading up on fat. Instead, it’s kinda vegetarian, kinda not. Enter: the flexitarian diet. It’s flexible vegetarianism. What is flexitarianism?
The foundation of the flexitarian diet is vego. When done properly, vegetarian diets are rich in vegetables, fruit, legumes and wholegrains. If you’re thinking ‘where’s the protein?’, rest assured it’s relatively easy to get enough protein from plants. Legumes (i.e. beans, chickpeas and lentils) are a vegetarian’s best friend when it comes to protein, as are tofu and soy milk. Nuts and seeds provide a protein punch as well. And if dairy and eggs are included, that’s even better.
As it turns out, more and more people are gravitating towards a vegetarian diet. But if, like me, you don’t want to give up on your salmon fillets, cheese boards and the occasional slow-cooked lamb shoulder, going fully-fledged vegetarian probably isn’t realistic – and that’s where flexitarianism comes in. More platter spam from this grazing table I made a few weekends ago!
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