A semi-meatless diet is one that consists largely dairy and veg, with small portions of meat once or twice a week. Also called a “flexitarian” diet, going semi-meatless is a great way of eating because it gives you many of the benefits of vegetarianism, without the guilt when you enjoy that occasional hamburger. I like to follow a semi-meatless diet when I can, however the past couple of years I have really gotten off track. This April I’m getting back to it and starting with Meatless Monday. I need to drop some weight right now, so I’m trying hard to get my diet under control, but that’s really a post for another day.
If you’ve been thinking of making changes in your diet that involve cutting out meat, give the semi-meatless life a try by easing your way into it. Here are a few ideas for ways you can begin to cut out meat without going cold turkey.
Semi-Meatless Starting Tips
- Cut out red meat first (beef, pork, lamb) but still include poultry and fish.
- Just go meatless a couple of days a week. As you get more recipes in your repertoire you can increase your meatless days.
- Stick to a schedule, it’s easier to create a habit when you have consistency. Make a plan and stick to it, you can alter that plan as you need to a few weeks down the road.
- Don’t sweat it if you feel like you’re cheating. Just eat the burger and get back on your schedule tomorrow.
- Go meatless for 2 meals a day, instead of for ever meal.
- Participate in Meatless Monday.
Meatless Monday: Herb Roasted Root Vegetables
Like most of the “recipes” I’ll post on this blog, these are more guidelines. Include the things you love best in your meals. Here’s what went in our roasted root pan tonight!
- Root vegetables, chopped to similar size. Tonight I used onions, carrots, and 4 types of potatoes
- Freshly chopped herbs. Tonight I used rosemary and thyme.
- A few big gluugs of extra virgin olive oil.
- Salt and Pepper to taste.
Toss it all in a bowel and mix until the oil and herbs are well distributed. Spread in a casserole dish and bake at 400 for about 60-75 minutes.
I served this with a tossed pea tendril salad for hearty Meatless Monday.