Flexitarianism

For starters, the Google definition of a flexitarian is someone who follows a primarily vegetarian diet but occasionally eats meat or other animal products. That means their diet mostly consists of fruits, veggies, grains, and legumes.

On a practical level, this translates to someone eating meat, poultry, and seafood just a few times a week. For some people, this might feel impossible. But for others, they might consider making the switch.

Now for my personal story! I became a flexitarian about a year ago because one of my adult children became a vegetarian. When I saw how much healthier she was becoming and how much more sustainable that lifestyle was, I decided to try my hand as a flexitarian. Already loving my local farmers market, this didn't feel too tricky. But there were a few reasons I chose this option instead of becoming a vegetarian or a pescatarian.

Part of the reason I chose to become a flexitarian instead of a vegetarian or a pescatarian was because I actually love eating meat. It tastes delicious, and I feel a boost of energy from the high protein grab. That said, there are lots of other ways to make up for that protein, so I'm not running low.

Another reason I decided to make the switch to flexitarianism instead of vegetarianism or pescetarianism was because my other family members still living at home love to eat meat too. So, by eating meat a few days a week, I wouldn't have to plan separate meals for myself every day of the week. Besides, modifying my own meals isn't that hard (I just focus on high-protein fruits, veggies, grains, and legumes as my main dishes and side options for them).

Would you consider becoming a flexitarian? You might be wondering why it even matters. The truth is that meat consumption is less sustainable. Over the long-run, eating meat requires more of our natural resources than primarily eating fruits, veggies, grains, and legumes.

There is a "meat"-in-the-middle option. Here are some of the highest protein-packed alternatives to meat if you're considering making the switch. Just try it for 30 days before you commit for a lifetime, and who knows--you might end up loving it.

The fruit that comes in first place is the guava, which reports 4.2g of protein per 100g. The avocado comes in second place with 4g of protein per 100g. That might have been obvious to you (and some of you are still wondering if an avocado is actually a fruit or a veggie--but either way, you get the point). With 2g of protein per 100g, the jackfruit, blackberry, and apricot tie for third place.

When it comes to veggies, broccoli (per 148g) and artichokes (per 128g or a medium artichoke) come in at 4.2g of protein. Beets offer 2.2g of protein per cup (or per 136g of protein), and a sweet potato gives you 2.1g of protein per cup (or per 133g).

Buckwheat sneaks into the grain category as a pseudo-grain, but it's not actually a grain. Related to the rhubarb plant but often used as a grain, I'm including it here since it comes in at just under 14% protein, which really packs a punch. Wheat offers 13g of protein per 100g while quinoa offers 8g of protein per cup (or per 185g). Rice offers 7g of protein (per 100g), and one cup of oats gives you five to six grams of protein.

When it comes to legumes, you have so many to pick from. Peanuts come in first place with 38g of protein per cup (though some sources suggest it's slightly lower than that). That might sound excessive if you're not a big peanut fan, but think of a quick 20g of protein from just 1/2 cup of peanuts! Plus, they're reasonably priced as well.

Soybeans come in second place packing a 36% protein-content, which is about 28g of protein per cup of cooked legumes. Note: Tofu is made from condensed soy milk, which can easily be used as a meat substitute. So, it's easy to sauté a main dish of tofu for myself using the same sauce for the whole family.

Lentils contain 18g of protein per cup, while pinto and black beans offer 15g of protein per cup. Peas offer 8g of protein per cup, which is lower, but an easy and incredibly affordable option. Quick tip: Consider peanut, soy, and pea protein powders for your smoothies as the weather starts to warm up.

The list goes on, and you'll love the lower prices for many of these fruits, veggies, grains, and legumes compared to the price per pound of meat. Nerdwallet reports that beef prices have climbed 7.6% based on rates from February of this year--when compared to the same time last year. Drought conditions and higher interest rates are to blame. Since bird flu outbreaks affect chicken prices, keeping poultry on the menu is less budget-friendly as well.

If you're like me and you love meat--plus, you live at home with other meat-eaters, consider flexitarianism as a great alternative to vegetarianism or pescetarianism. Comment with your thoughts and success stories below. Thanks for sharing!