Thanks to the growing health movement known as “flexitarianism,” you can manage your weight, increase your energy, and lower your health risks with a flexible nutrition plan that minimizes meat without excluding it. The Flexitarian Diet is not a diet in the strict sense of the word but a smart new way of cooking, eating, and living that's as flexible as you are. You can eat what you want with the Five-by-Five Flex Plan--five basic five-part guidelines that you customize to your taste:
Here's how it works:
There are no rules and no restrictions. Just eat more plants during your regular meals--and try to do the best you can. It's that simple. Once you understand the basics of “FlexFoods,” you can swap your ingredients, change your dinner plans, beef up your main dishes with “meaty” alternatives, and spice up your vegetables for fully satisfying meals.
The choice is yours. Just follow some of the suggestions some of the time, and you can still lose weight, improve your heart health, decrease your risk of diabetes and cancer, and live longer--with the veggie-smart diet that let's you have your meat and eat it too.--This text refers to an out of print or unavailable edition of this title.
I really like this book. If you are interested in limiting your meat intake and upping the veggies, this is for you. Read morePublished 2 days ago by Karen K.
Tasty dishes relatively easy to prepare accompanied by detailed shopping lists. Only improvement would be to make the preparation time (including soaking beans) clearer. Read morePublished 6 days ago by Claudette McWilliams
I've taken some cooking classes with Dawn and have been wanting to purchase this book for quite sometime. This book has so many great recipes. Love it.Published 1 month ago by montana
These recipes were fantastic! It makes you feel like you aren't even on a diet. I love her way of thinking too. She makes you realize that it needs to be a way of life... Read morePublished 1 month ago by Alexandra P.
Easy, readable way to start a healthier way of eating. Especially like the "recipes for one".Published 2 months ago by Rebecca Roden