You've successfully subscribed to My Strongest Self
Great! Next, complete checkout for full access to My Strongest Self
Welcome back! You've successfully signed in
Success! Your account is fully activated, you now have access to all content.

The week where I became a flexitarian

Week 34: Monday 30th August - Sunday 5th September 2021

I have just finished reading  “The Future We Choose” by Christiana Figueres and Tom Rivett-Carnac. It is a book on climate change, which is both terrifying and inspiring in equal measures.

Two starkly contrasting futures are presented within the book.

The future we will meet if we continue on our current path of doing far too little, far too slowly, and far too late. And the future we could have if we take serious climate change action now.

The Future We Choose: Surviving the Climate Crisis a book by Christiana Figueres and Tom Rivett-Carnac
In The Future We Choose, Christiana Figueres and Tom Rivett-Carnac--who led negotiations for the United Nations during the historic Paris Agreement of 2015--have written a cautionary but optimistic book about the world’s changing climate and the fate of humanity. The authors outline two possible sce…

Up until now I've always eaten a lot of meat.

But after reading this book, and with the impacts of climate change already so clearly upon us; with almost daily unfolding news stories of floods, fires, droughts, melting ice sheets, dead coral reefs; with more and more animals and plants facing extinction; and knowing that large scale meat production is one of the primary drivers behind climate change; I feel that I can no longer, in good conscience, keep eating a meat heavy diet.

So this week I decided to become a flexitarian.

In case you've never heard of a flexitarian - I hadn't until now - a flexitarian is just a 'flexible vegetarian' - so I will eat a lot less meat - but still eat meat sometimes!

Vegetarian and Vegan Mindful Chef Meals

Luckily Mindful Chef is ahead of me when it comes to ethical and sustainable food choices. Their recipes always include a good selection of vegetarian and vegan options, making my switch to a less meat-based diet straightforward - it's just a case of selecting different choices from their weekly menu.

So from this week onwards, I will be eating mostly vegetarian food from Mindful Chef, with just the occasional fish or meat meal. If all goes well, perhaps I'll transition to a fully vegetarian diet - and perhaps even a vegan diet eventually.

Mindful Chef - the best recipe box for effortless weight loss and healthy eating
I would love to have a personal chef.Someone to take on all of the time and effort that goes into meal planning, grocery shopping and cooking. Someone who knows about...

Can individual actions make a difference?

I know that I am just one small individual person, and that my actions alone will make no difference to climate change. Yet I believe we all have a responsibility to live by our own beliefs and values, regardless of whether we think it will make a difference in the grand scheme of things.

In theory at least, if a substantial amount of consumers were to make the conscious choice to eat less meat, then demand would go down, and businesses would have no option but to change their practices to match the new demands.

So perhaps collectively we do have some power. Perhaps collectively a difference can be made.

How does eating less meat help the planet? | The Big Issue
All signs point to global populations eating less meat if global warming is to be stopped before it’s too late. This is what you need to know

Getting back to work with my weight loss journey

This week also marks my return to exercising and healthy eating after last week's lazy, indulgent - yet much needed and appreciated holiday in Cornwall.

It's now only six weeks until I'll be taking some more progress photos (see the three month progress update here, and the six month progress update here), so with that in mind, I have three personal training sessions per week throughout September, instead of the usual two.

A positive intentions plant update

Finally, the positive intention setting plants I planted in week 21 now have little sunflowers on them. They are only very little sunflowers - I think because I planted so many seeds in such small pots - but I'm still proud of their progress.

Thank you so much for reading this post!

If you're enjoying following my weight loss journey, and would like to support my writing, please consider buying me a coffee.

Alternatively, you can follow me on Instagram, or subscribe to my email newsletter, or leave me a comment below.

This week I have been eating...

Breakfast: Muesli with oat milk. One cup of black coffee.

Snack: None today.

Lunch: Two poached eggs on one piece of brown buttered toast, with spinach.

Snack: One cup of tea with a dash of oat milk. A bowl of plain yoghurt, with a chopped banana and three spoonfuls of grain free granola mix.

Dinner: Mindful Chef's Mexican rubbed salmon, coconut & lime rice.

Snack: A small bowl of muesli with oat milk.

Breakfast: Muesli with oat milk. Two or three cups of black coffee throughout the morning.

Snack: None today.

Lunch: Three scrambled eggs on one piece of brown buttered toast, with spinach.

Snack: One cup of tea with a dash of oat milk. A caramel, almond and sea salt snack bar from Kind Snacks

Dinner: Mindful Chef's Mexican rubbed salmon, coconut & lime rice.

Snack: A small bowl of muesli with oat milk.

Breakfast: Muesli with oat milk. Two cups of black coffee.

Snack: None today.

Lunch: Three scrambled eggs on one piece of brown buttered toast, with spinach.

Snack: Two cups of tea, each with a dash of oat milk. A bowl of plain yoghurt, with a chopped banana and three spoonfuls of grain free granola mix.

Dinner: Mindful Chef's pestorissa tofu and roasted veg quinoa.

Snack: A small bowl of muesli with oat milk.

Breakfast: Muesli with oat milk. Two cups of black coffee.

Snack: None today.

Lunch: Mindful Chef's pestorissa chickpea, avocado and rice salad (one third of a two portion recipe).

Snack: Two cups of tea, each with a dash of oat milk. A bowl of plain yoghurt, with a chopped banana and three spoonfuls of grain free granola mix.

Dinner: Mindful Chef's pestorissa tofu and roasted veg quinoa.

Snack: A small bowl of muesli with oat milk.

Breakfast: Muesli with oat milk. One cup of black coffee.

Snack: None today.

Lunch: Mindful Chef's pestorissa chickpea, avocado and rice salad (one third of a two portion recipe).

Snack: Two cups of tea, each with a dash of oat milk.

Dinner: Mindful Chef's veggie lasagne with aubergine and pesto.

Snack: A small bowl of muesli with oat milk.

Breakfast: Muesli with oat milk. Two cups of black coffee.

Snack: None today.

Lunch: A vegetarian scotch egg and a small nut roast from my local garden centre.

Snack: Two cups of tea, each with a dash of oat milk. A chocolate and custard pastry twist - again from my local garden centre.

Dinner: Mindful Chef's veggie lasagne with aubergine and pesto, with a piece of brown bread dipped in olive oil and balsamic vinegar.

Snack: A small bowl of muesli with oat milk.

Breakfast: Muesli with oat milk. Two cups of black coffee.

Snack: None today.

Lunch: Mindful Chef's pestorissa chickpea, avocado and rice salad (one third of a two portion recipe).

Snack: Two cups of tea, each with a dash of oat milk.

Dinner: Mindful Chef's parsnip, kale and kidney bean hotpot.

Snack: A small bowl of muesli with oat milk.

Up next - my weight loss journey week 35

The week where I had a run in with a lamp post
The car doesn’t seem to be going backwards, despite my foot being down on the accelerator. So then - and I have no idea why I do this - in retrospect, it seems like a completely...

Thank you so much!

...for reading my blog!

If you'd like to keep up to date with my latest posts then please subscribe.

Subscribe

Comments

Sign in or become a mystrongestself.com member to join the conversation.
Just enter your email below to get a log in link.