When they cool down and the days start to shorten, we naturally have a taste for more abundant food that warms us up and feeds us. But it does not necessarily mean heavy and fatty foods. Autumn is an ideal time to try a flexitarian regime, a menu, where vegetables, legumes and cereals predominate, but sometimes meat or fish appear.
The autumn period encourages us to slow down, reach for local ingredients and think more about what we eat. Increasingly, the so -called flexitarian eating, ie a way to indulge in a varied diet with an emphasis on plant foods without having to completely give up meat. For many it is a pleasant compromise – healthier than a normal diet, but. And autumn offers ideal conditions to try this regime.
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“The best on the flexitarian diet is that it emphasizes vegetarianism as the main principle, but not as an absolute rule,” says nutritional advisor Jennifer Neily.
What is flexitarianism and why makes sense
The flexitarian style of eating has been on the rise in recent years and, according to experts, it will be one of the main trends this autumn and winter. The essence is simple – the basis consists of vegetables, legumes, cereals, nuts and seeds, meat and fish appear only occasionally and in smaller quantities. This allows you to reduce the intake of saturated fats while facilitating wallet and the environment.
Autumn is perfect in this respect, because we are reaping root vegetables, pumpkins, apples or pears and fresh nuts appear in the markets. All these foods can be greatly incorporated into the diet and make them warm meals that give energy and the necessary nutrients.
Inspiration from the autumn kitchen
Flexitarianism is not about renunciation, but rather about finding balance. One day you can prepare a dense vegetable soup with lentils, sometimes pasta with pesto made of roasted pumpkin and crispy seeds, and when you get a taste, feel free to enjoy a piece of quality fish or chicken. The key is the variety and taste balance.
A great example can be a simple autumn recipe that fits both for dinner on weekdays and as a rich lunch.
Autumn spaghetti with roast vegetables and nuts
Raw materials:
- 250 g of wholemeal spaghetti
- 300 g Hokkaido pumpkin
- 1 smaller red onion
- 2 garlic cloves
- 2 handfuls of baby spinach
- 50 g of walnuts
- 3 tablespoons of olive oil
- salt, pepper
- a piece of parmesan to sprinkle
Procedure::
Cut the pumpkin into cubes, wedge onion and put together with garlic on a baking tray. Sprinkle with olive oil, season with salt and pepper. Bake in the oven at 190 ° C for about 20 minutes until golden brown. In the meantime, cook the spaghetti according to the instructions. Chop the walnuts roughly and fry briefly in a dry pan. Stir in the baked vegetables into the cooked pasta, add spinach, nuts and a little more olive oil to taste. Sprinkle on the plate with Parmesan shavings.
Why start right now
The autumn flexitarian diet has one big advantage – it is naturally varied and local. Thanks to seasonal ingredients you will get the necessary vitamins and minerals that will strengthen immunity before winter. At the same time, you can be sure that you eat fresh and tasty foods that have not been stored for long.
If you are attracted to a healthier style of eating, flexitarianism is a great way. You don’t have to give up your favorite meals, just give them a new dimension. Just think that vegetables and plant ingredients always play the main role on the plate. And just autumn offers the best conditions.
