What is a Flexitarian?

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You have heard of being a vegetarian, vegan, plant-based, and even other forms of vegetarian like an octo-ovo vegetarian. The flexitarian is yet another way to remove meat and animal products from your diet, but not completely. Instead of committing to never eating meat or fish again, you are more flexible with it. Flexitarians do eat much less meat than people who follow a typical diet, but still a little more than a vegetarian or vegan. Here is more information about this type of diet.

You Eat Less Meat and Animal Products

To start with, a flexitarian is close to a vegetarian in that you really don’t eat many animal products. The majority of your diet is made up of whole, plant-based foods, like lots of fruits and veggies, nuts and seeds, and whole grains. While you might eat eggs and dairy on a regular basis, other animal products like meat and fish are pretty rare. 

Your Diet Consists of Mainly Whole Foods

In addition to eating less meat, you probably have a healthier diet than the standard American diet. This consists of whole, clean foods, and less processed foods in general. That way, you know you are getting a good amount of nutrients, including enough protein and iron that you might have otherwise missed out on by not eating as much fish, poultry, and meat. If you eat too many processed foods, your protein will likely be much too low, and you may start noticing issues.

Most of Your Protein Comes from Plants

You still need protein when you are a flexitarian, but instead of getting your protein from animal sources, you will still get most of your protein from plant-based sources. People on a standard diet without restrictions, often start with their type of meat or poultry as the main protein of their meal. Instead of doing that, you will focus on plant-based types of protein, such as beans, nuts, seeds, and whole grains. Some excellent sources of protein for people who follow the flexitarian lifestyle include:

  • Chickpeas and other beans
  • Nuts and nut butters
  • Oats
  • Greek yogurt
  • Tofu

The “Flex” in Flexitarian

As a flexitarian, you might still have some animal products, but far less than what other people eat. Maybe a couple days a week, you want to add chicken to your veggie stir-fry, or you go out to eat and the salmon sounds good. But overall, it is pretty limited and definitely not the bulk of your diet. 

Published by Lady Robinson

I'm Lady Robinson a Blogger, Content Writer, Mother, Grandmother, Animal Lover and Health Fanatic. My Entrepreneur Lifestyle has made me focus on the meaning of being healthy and staying fit for a long and lasting life.

One thought on “What is a Flexitarian?

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, poet, quilter. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, cooking classes, etc. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible people have found a place at our table. Wonderful experiences, we will treasure always. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, but now turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I write poetry as the spirit wills, and the occasional short story. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat meat or dairy (usually), I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been know to let a little piece of really good cheese accidentally fall on my plate!). I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me as well as the youngers in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to read. I enjoy taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals! XXXOOO
    Dorothy's New Vintage Kitchen says:

    A sensible way to eat, for us and the planet as well.