These days, more and more Americans are embracing vegetarianism, trading their meat-centric plates for ones loaded with fruits and veggies high in fiber, vitamins, and other nutrients.

There are certainly many advantages to decreasing your meat intake: it can help you cut back on calories, lower your cholesterol and blood pressure, and reduce your risk for conditions like heart disease and diabetes. The good news is you don’t have to go full-on vegetarian—with a few simple tricks and substitutions, you can reap the benefits of a plant-based diet while still enjoying the occasional meat-hearty meal.

Have meatless meals or days

A simple way to reduce how much meat you eat is to habitually make one daily meal plant based, such as breakfast or dinner. This doesn’t necessarily mean giving up your favorite dishes—simply replace the meat in them with plant-based alternatives. For instance, marinated tofu can be just as delicious as chicken or beef in stirfries, while grilled portobello mushrooms can make for a great filling in your cheesesteaks. To go one step further, you could also consider picking a day of the week to forgo meat entirely. The Meatless Monday campaign offers plenty of tips and recipes to help you plan veggiebased meals and get in the groove of your new routine.

Eat more legumes

Meals featuring legumes can be both filling and high in fiber, nutrients, and protein. Think a dinner of split-pea soup and crusty bread or a red lentil dal flavored with Indian spices over rice. Many such recipes are also great for freezing, so double the batch when preparing them and pop the leftovers in the freezer for an easy dish during your next meatless meal or day. If beans tend to give you gastrointestinal distress, lean into legumes that are easier to digest, such as chickpeas, lentils, and black-eyed peas.