Flexitarian: Semi-Vegetarian or Semi-Meat Eater?

One day last week I ran into a number of acquaintances and friends who shared their new year's commitment to healthier eating, "I've become a flexitarian," they told me one by one. A little more probing revealed a collective interest in getting more fruits, veggies and whole grains into their diets to benefit their own health as well as that of the planet. Sadly, they were all struggling to figure out how to do it. The perceived pressure to reduce, not eliminate, the amount of animal protein in their diet was creating more stress than would be reduced by the increase in healthier eating and moderate exercise.

The good news is there is no one right way to make these type of changes in how you eat. Mark Bittman, a well known food writer, advocates a "vegan before 6pm" regimen. Others may find the reverse works for them while yet another group begins to substitute oatmeal for bacon and eggs a couple days a week. The bottom line is moving yourself along the continuum of where the bulk of your calories come from. Currently, if 75% of your calories come from animal products, try increasing your intake of plant based foods to 30%. That may be the biggest hurdle of all and before you know it you'll find half of your calories come from plants. All of this adds up to real change over time, for yourself and the planet.

How to do it without the stress? The internet is a great resource and there are lots of books on this topic. And don't forget us here at Essen. While we may not use the specific term, an analysis of our menus over time speak to the philosophy: omnivores who cook primarily a plant-based diet with everything else in moderation. Deprived? Doesn't sound like it. Boring? Don't think so. Difficult? Definitely an adjustment of how we live which needs practice, planning and community support. Sounds like someplace familiar, huh?!