Rewards, Challenges, and Insights After One Year into a New Eating Plan

A year ago, my husband of 48 years decided to stop eating meat and become a pescatarian. (Click here to read his guest post). His interest in the Buddhist philosophy of “do no harm” was the driving force behind his decision.

Every year, we look back to evaluate our year and make new plans for the upcoming year, so we talked about his diet change, and he shared some of his key learnings. To be clear, not eating meat was his idea even though his friends usually respond to his diet change with, “Did Chris make you do it?” But, since I do 95% of the meal planning, shopping, and cooking, I have adopted the diet for about 95% of the time! So, here’s my interview with the pescatarian!

Question: While at a friend’s happy hour I saw you eyeing the chicken wings….has it been hard to give up meat?

In general, no it has not been difficult. But there are times, like seeing others enjoy chicken wings, or at Thanksgiving dinner, when Trader Joe’s Turkeyless Roast just doesn’t compare to the real deal, that I think about it.

Question: When you first started the new diet you explored the many “meatless” option available. What do you think of them?

“At first, I tried the myriad of meat substitutes so as not to miss meat meals. I tried everything from plant-based meat substitutes, like Impossible and Beyond Meat, to meatless deli meats like bologna and pastrami. I quickly found out that very few live up to the marketing. For the most part, they are unappetizing….the look, the smell, the mouthfeel are just wrong. The few I did like, Impossible Burgers and Morningstar Farms “chicken” patties and sausage substitutes, I continue to use occasionally but I soon realized I was on the wrong path. I didn’t need to find a replacement for meat, I just need to embrace meatless meals with real foods and explore the many cuisines that focus on plants and flavor….from Indian to Thai to Mexican to Italian….there are so many meatless options to enjoy. But I do like to keep an Impossible Burger in the freezer during grilling season and I do like to make a quick MSF Chix Patty Parmesan with a side of pasta.

Question: What are some favorite dishes you’ve enjoyed this year?

“Fish cooked in the air fryer is a favorite and we’ve experimented with tofu and tempeh. I think we finally got tofu down, but tempeh is a challenge. I had an awesome tempeh and kimchi Rueben in a vegan restaurant in Ashville but when we tried to replicate it at home, it wasn’t so good. I find we are going back to old favorites, just without the meat. Homemade pizza with toppings of olives and veggies, black bean burgers, veggie risotto, black bean tacos, and spinach lasagna are favorites.

Note from Chis: Here are a few of the recipes we enjoyed (the websites for all of these favorite recipes contain loads of other to try.)

Spicy Tofu Broccoli Bowl from Rosanne Rust’s Zero Waste Cooking (click here for the post and recipe.

Vegan Tortilla Soup from Plant-Powered Dietitian, Sharon Palmer (click here for the recipe.). I promise you won’t miss the chicken in this delicious soup.

California Walnuts Meatless Meatballs, click here for the recipe from the California Walnut Commission. We sampled these at a nutrition conference and fell in love with them!

Question: What is the number one question you are asked by family or friends about your diet choice?

What is a pescatarian? Is probably the number one question…. I usually just say I am a vegetarian who eats fish! The other question is “do you feel better?” People seem disappointed when I say that I feel the same…. they expect me to say I have more energy, better concentration, or clearer thinking or that I’ve lost weight. I try to gently remind them that portion control is still important; vegetarian meals can have just as many calories as meals with meat!

Question: Do you have any cravings or miss any comfort foods?

I’m surprised I haven’t had more cravings! But I haven’t been near a Jewish deli, so ask me again next year! As for “comfort” foods, mac and cheese is still on the menu but I will need to find a vegetable soup recipe to replace chicken soup when I get a cold!

Question: What are the biggest challenges you’ve face this year with your new eating pattern?

Two things. First, when eating out I forget to ask if there is meat in a dish that I ordered. For example, clam chowder may be topped with bacon bits or there is some pork in hot and sour soup. I need to remember to ask. The other is a social challenge. I don’t want to call attention to my choice or to make people feel like they must make something special for me. I appreciate the concern, but I have a sensitivity about it as I am new to the process and don’t want it to be an issue for others.

Question: How committed are you to sticking with the plan?

I don’t doubt my reasons for making the decision and I will stick with it!

Last question: What new cuisines will you try in 2023?

Since we have some exciting travel planned, I’m looking forward to trying new dishes in Israel, Egypt, Jordan and Morocco!” Stay tuned for an update!

Dr. Chris Rosenbloom is a registered dietitian and nutrition professor emerita at Georgia State University. She is co-author of Food & Fitness After 50. She invites you click here to follow her blog, Fit to Eat.