Food Blogger Isabel Boerdam: 'Going Fully Vegan Is a Bridge Too Far for Me'

At age nine, renowned food blogger Isabel Boerdam (29) made a life-changing decision: no more meat. Today, she runs the acclaimed blog De Hippe Vegetariaanse and spearheads the annual National Week Without Meat (March 9-15). 'The more people reduce their meat intake, the better,' she shares from years of experience promoting plant-based eating.

What’s the biggest misconception about vegetarian food?

'That it’s less flavorful than meat-based meals or overly complicated to prepare,' Isabel explains. 'Over half of National Week Without Meat participants found it easier and more enjoyable than expected. Stay open-minded, explore new ingredients and recipes, and you’ll discover how surprisingly versatile vegetarian cuisine can be.'

Read also: ‘In this way you can inspire others to eat vegetarian’

You became vegetarian at a young age…

'Yes, at nine. One moment, I realized the meat on my plate came from animals—it hit me like a light switch. I lost my appetite instantly and haven’t touched meat since. I don’t miss it; vegetarian alternatives like balls or the delicious new veggie bitterballen satisfy any cravings.'

Did your passion for cooking and food start early, fueling your blog De Hippe Vegetariaanse?

'Absolutely. As a child, I baked cookies with my nanny, loving the creativity of turning basics like eggs and flour into treats. My father’s hospitality background introduced me to top restaurants from age six, where I’d craft desserts in professional kitchens. Those evenings of great food and conversation remain cherished memories.'

How has your cooking style evolved?

'Student life taught me to cook for one, but I struggled with healthy, varied meals, leading to unwanted weight gain. That sparked change: I got creative, discovering chickpeas, sweet potatoes, diverse veggies, and herbs over cheese. It opened a whole new world of flavorful, nourishing food.'

Have you considered going vegan?

'I’m 75% there already, but fully vegan? A bridge too far. I savor the occasional Sunday egg or cottage cheese bowl. Eat what suits you best—I tried low-carb, but it left me irritable, missing my rice, pasta, and grains.'

How did you convince giants like Albert Heijn and IKEA for National Week Without Meat?

'I heard "no" 500 times, but persistence pays off. I counter with "yes, but…" and keep pushing. Sitting with Albert Heijn’s CEO? Pinch-me moment!'

What’s your 2020 ambition for the Week?

'Drive lasting change: more people eating less meat. Companies are innovating with exciting ideas—perhaps sparking a European campaign!'

Will you join us?

For the third National Week Without Meat (March 9-15, 2020), join us at a vegetarian pop-up restaurant in Explore Muiden with top chef Peter Lute. Discover surprising vegetarian dishes. Find a vegetarian weekly menu on page 22 of the February Santé issue.

For more, visit: Week Zondervlees.nl.

Read the full interview with Isabel in the February Santé issue.