A year ago, Emily Levenson's husband, Michael, announced he was becoming a vegetarian.
For his wife, who cooked chicken about four times a week, this was not good news.
"It was the last thing I wanted to hear," says Emily, 31, of Oakmont. "I had no interest in going down that path, and no interest in making two meals a night."
But she also didn't want to dissuade Michael from the decision. Her solution came in the form of flexitarianism, a modified vegetarian diet for people who want to limit meat intake while not eliminating it entirely.
"The whole idea of the flexitarian advantage is that, hopefully, it will encourage people to eat more vegetables," says Leslie Bonci, director of sports nutrition at UPMC Center for Sports Medicine and a nutrition consultant.
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