I think Mark Bittman lives inside of my brain, scribbling down all my ideas, codifying them and then turning them into concise New York times article.

How else could you explain this great little article about eating healthy by cutting back on meat consumption that pretty much surmises all of my feelings on food, and all of the tricks I use to eat healthier.

It’s obviously because he’s got some sort of portal into my soul, like in that Spike Jonze movie.

Well, anyways, I’m not sure how I missed it (it’s a few months old at this point) but I approve of it. Eating less meat has been wonderful for our health, and especially our pocket book (meat has always been expensive, but with food prices the way the are right now, it’s even more so). It’s kinda a common sense approach to things that in no way approaches a diet, but functions pretty effectively as one anyways.

I think my favorite two tips are to use meat as a condiment, and to pig out on the bad stuff every once in a while. By using meat as a condiment, we get the delicious hearty umame flavour of meat that we enjoy, without the high cost to our waistlines and pocket books. By giving in to our cravings when we feel them, we don’t feel like we’re being denied anything by choosing to eat healthier. So except for those few exceptional moments when we go for fast-food poutine, or bake a frozen mac and cheese (yeah, I’m kinda addicted to cheese, what of it?) we do it all the time, every day, without fail.