The flexitarian prescription

Apparently, today is National Flexitarian Day… and yes, I forgot. Which feels on‑brand, honestly. But since we’re here, let’s talk about what flexitarian actually means — and what it doesn’t.

I believe everyone should live passionately in the kitchen and out. And by advocating a plant‑based diet, responsible agriculture, sustainable seafood, conscious living, eco‑travel, and all things wicked, I try to do just that — every day, in real life, not in some curated, performative version of it.

A plant‑focused diet is just that: a diet mostly based on foods derived from plants, with the occasional accent — maybe seafood, maybe dairy, maybe fried chicken, maybe not at all. That, my loves, is your call. Not the internet’s. Not the comment section’s. Not the “you should really try oat milk” crowd’s.

So yes, I use half‑and‑half in my coffee. Yes, I eat seafood. Yes, sometimes I want a steak. Please don’t DM me to tell me I’ve failed the imaginary purity test. I promise I’m doing just fine.

Flexitarian living isn’t about perfection — it’s about intention. It’s about choosing plants most of the time, choosing joy all of the time, and choosing what works for your body without apologizing for it. Labels are helpful until they become cages. I’m not interested in cages.

To celebrate the day I forgot existed until five minutes ago, I’m sharing a few of my favorite flexitarian recipes — the ones that actually fit real life, real cravings, and real people who don’t want to be policed about what’s in their mug or on their plate.

Happy National Flexitarian Day!! Here’s a few favorite “flexing” recipes and some thoughts … browse the entire blog for more : )