This week, I reached an all time, millennial-hipster high.
I used my Keep Cup to earn me a discount on my flat whites (because plastic cups are the enemy). I worked as a freelancer from a shared, city centre work space (because office-based working isn’t for me hence why I quit my job to travel). And I went to IKEA to buy succulents (’cause apparently I find comfort and satisfaction in caring for squidgy, spiky green plants).
My eating habits got decidedly hipster this week, too.
I heard the term ‘flexitarianism’ a few times last year and at first I thought what a load of millennial, hipster rubbish. But one week into Veganuary (I want to learn more plant-based cooking) and I realise, I actually am a true ‘flexitarian…’ but what the hell does that mean?!
I’m gonna keep things simple and say being ‘flexitarian’ is like being an ‘everything in moderation’ cook and eater. And by that, I mean actually achieving moderation, and it not just being some old-fashioned saying that no one ever actually accomplishes.
What does a ‘flexitarian’ eat then?
The name might be a bit cringe, but I’ve been thinking a lot about my eating habits recently, and I’d say my attitude to eating is accidentally ‘flexitarian’ because:
- I eat a vegetarian diet a lot of the time because it’s tasty and cheap
- I don’t want to limit myself to being “pescatarian” or “vegan” but rather adopt elements of those ways of eating into my own habits
- I care now more than ever about what I am eating and where it comes from.
Basically, they eat anything. A few days a week they might be veggie, one or two vegan, and then a few times a week eat meat and/or fish. I know that sounds like stating the obvious staples of a ‘balanced’ diet. But I am learning how to incorporate more vegan and veggies dishes into my diet so I can actually enjoy things like meat ‘in moderation’. You know?
Taking part in Veganuary
“Veganuary”; a month where people take the pledge to consume only plant-based foods. So no meat, no fish, no cow’s milk, honey, butter, no cheese. And lots of plant-baseds things like tofu, veggies and fruit, nuts and pulses, beans and lentils, hummus, potatoes, veggie sausages, hash browns fried mushrooms and baked beans (it’s brunch time, can you tell?!)
What I hope to get out of this vegan month isn’t just to take part in a hipster-esque movement. But to learn to cook with plant-based ingredients so that going forwards I can easier incorporate veganism into my already varied, flexible diet. Which is what the flexitarian way of scranning is all about 😋
My first vegan recipe will be my take on the classic spaghetti bolognese (still a staple dish in my house) and then a 10-bean chilli and some smoked-tofu ramen bowls too.
I think most people would call themselves a flexitarian as they don’t like to label themselves to one way of eating.
exactly. but I’m not convinced everyone is actually comfortable with the term flexitarian. but I think it summarises an approach to eating that genuinely does promote balance and not an over-consumption of one or the other food groups!
I reli think chilli taste better without meat! Lots of cheese still though…
interesting! I am working on my chilli recipe at the moment, so many beans! i love it! I’ve not really missed cheese yet but only 9 days in so time will tell
This ! Is ! Me ! And something I feel strongly about- I’m not a fan of labels as it can be restricting and limiting but this one if I had to pick is the one I would use xx
hey Vick, yeah I totally agree. and I think the term ‘flexitarian’ teamed with trying Veganuary has really opened my mind to ingredients like tofu and beans and pulses, so much so that I will confidently be able to incorporate them into my diet now better than before!