The Flexitarian Shuffle

When most people hear the word diet, they think of sacrifice and self-denial that still may not yield the results they desire.  I went on such a journey many years ago.  During a routine exam during which I learned that my cholesterol and triglyceride levels had spiked, my doctor gave me an ultimatum—begin exercising and lose weight, or he would "pill" me.  I took his advice to visit a dietitian, who put me on a strict diet of 1,700 calories a day.  I accomplished my initial goal—losing ten pounds—in a mere two weeks, so I stuck with the diet for another seven months.  At the end of that time, I had lost a total of forty-five pounds, or one fourth of my body weight.  

It was time to rethink the concept of diet.  I couldn't continue to watch every calorie, count every slice of cheese, and weigh every cut of meat.  I needed to adopt a sustainable diet that was more than a weight loss program.  The word diet comes from the Greek diaita, which means "a way of life."  It was time to redefine the way I lived.  

Pear, pecan, and arugula salad with apricot white balsamic vinaigrette

I have come a long way in the twelve years since I stopped obsessing over calories, and my palate is much more sophisticated than ever.  I eat much more varied and adventurous fare than I ever imagined, while cutting way back on my intake of meat.  I'm not sure where I first read that "your plate should look like a crayon box," but it is a notion I learned to appreciate.  All those bright colors signify antioxidants, which are essential to maintaining good health.

Broccoli pine nut pasta salad—a "crayon box" entrée

Another dictum I live by is Michael Pollan's famous seven words of advice from his book In Defense of Food: "Eat food.  Not too much.  Mostly plants."  This might be a good time to mention that I did not make these monumental changes by myself.  My wife Susan has guided the process every step of the way—buying and reading dozens of cookbooks, planning weekly menus, and encouraging us to be adventurous in our eating choices.  Initially, that meant weaning ourselves off red meat.  This was not just a conscious decision but, rather, a natural extension of what we had been already been doing.

Tacos prepared with black beans and tofu meat substitute

All but eliminating red meat might seem like a strange thing to do for a woman who grew up on a cattle ranch, as Susan did, and our early forays into meat-free entrées often resembled their traditional counterparts, as is the case with the meatless tacos pictured above.  Not that there's anything wrong with those tacos—they are delicious—but there are endless ways to prepare a meal around vegetables.

Roasted ratatouille tart with goat cheese and mint

And there are so many foods that are more more satisfying than meat, which often tastes dry and flavorless to me now.  The sandwiches Susan and I eat are much more interesting and varied than the predictable cold cuts with mustard and mayo we knew so well.  Take, for instance, the sandwich pictured below: avocado with sliced tomato, Swiss cheese, arugula, and basil on seeded bread.  Finished off with black cherry balsamic vinegar and cracked pepper, this light lunch is tart and spicy.

A sandwich like no other

What makes the sandwich even better is the fact that the tomatoes, arugula, and basil were harvested from our own garden.  Early last spring we started twenty-four plants from seeds, and as a result we had homegrown heirloom tomatoes from May through July.  Moonglows (like those pictured above), Black from Tula, Cherokee Purple, and Green Zebra are a few of the varieties we grew.

Heirloom tomatoes—an early summer harvest from the garden

In addition, Susan and I receive produce most of the year from a Houston-area CSA (Community-Supported Agriculture).  Every two weeks we pick up a box of produce grown by a local farmer; we pay a subscription fee up front and in exchange receive our "shares."  We are providing financial support for local agriculture, and we are closer to the source of the food we eat.  It's a great trade-off.

A typical summer share from our CSA

The challenge has been to find creative and varied ways to prepare meals from the fruits and vegetables.  After being part of the CSA for a year and a half, Susan and I feel committed to the program.

After all this talk about vegetables, I feel it's only fair to mention that we still eat eggs, fish, and (oh-so-rarely) even meat.  We're not strict vegetarians but like to think of ourselves as flexitarians, which means we eat mostly fruits, vegetables, and grains.  And, of course, we still enjoy desserts.

Tres leches—rich but surprisingly low-fat

Susan made this amazing tres leches cake for friends, and while it is decadently sweet, it is a fairly low calorie dessert, having only 300 calories per serving.  

Shortly after I had lost weight, my mother asked me, "Don't you miss food?"  Her question struck me as strangely funny at the time, but I knew that her attitude was not uncommon.  Many people still subscribe to the notion that maintaining one's weight has to involve struggle and sacrifice.  In a way, I guess that's true.  I can't eat just anything, and I have to be aware of portion size, but I never feel as though I'm missing anything.  What I used to struggle with was what to prepare for my next meal, but I now enjoy the process of planning, cooking, and eating.  My diet—yes, diet—is richer than ever, and as a result I am healthier and happier.