Quick tips for fueling the average vegan athlete {Vegan MoFo #18}

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by JL Fields on October 25, 2012

I am back in the kitchen with a few quick tips as part of my Vegan MoFo theme.

Several years ago I was pretty athletic – from 2004 – 2010, to be specific.  I stopped chasing skinny after going vegan and now I focus much more on fitness and health (versus weight and size) and I feel less pressure to run miles and miles each year.  But when I was racing I explored the web and read many books to get a grasp on how to fuel up.

My tips kitchen tips for the new vegan who considers herself an average athlete:

I wrote a few pieces on the subject for One Green Planet:

Chocolate “Ice Cream” for Breakfast
(No longer available on One Green Planet, so here you go!)

Serves 1 -2

INGREDIENTS

INSTRUCTIONS

  • Place all ingredients in a food processor (use the S blade) and pulse to desired consistency.

This is a refreshing, filling breakfast — and it just happens to double as a terrific, healthy dessert, too!

Sometimes I prefer to pick up ready-made endurance bars to sustain me. Today on I Eat Plants I interview the founder of Amrita, maker of plant-based health food for athletes.

Arshad Bahl took control of his son’s diet when, at the age of two, he was diagnosed with autism. Through a plant-based diet his son was transformed – and so was Arshad.  I hope you’ll take some time to read his story and his advice for parents of children with autism (as well as severe gastrointestinal issues).  The endurance and recovery bars that Arshad has developed are delicious and really do that job.

More hardcore vegan athletes may want to check out Brendan Brazier, Rich Roll, Ellen Jaffe Jones, and Robert Cheeke to learn more about fueling up for super-serious endurance workouts.

How do you fuel up for your workout?

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  • http://twitter.com/theurbanvegan theurbanvegan

    I love to run –esp after my horrible health years–and was running 50+ miles a week this summer. Anyone, vegan or not, expending that kind of energy, just about needs an IV drip of protein & calories. I’m not one to reach for fake meats, but during the height of my mileage, I was Field Roast’s best customer;) And I thought more about protein–which I don’t naturally tend to do. I like to refuel with high-protein smoothies after very long (12-13 mile plus) runs but any shorter than that and a quick snack will do. I can’t eat before running. Some people can but not me. Sorry but I am not a fan of most bars. Well, I take that back: I like bars that serve wine…

    • http://jlgoesvegan.com JL

      Ha, that’s my kind of bar, too, @twitter-16015517:disqus ! ;) The only time I eat before a workout is if know I’m going to run for 90 minutes or more. I’ll eat toast with peanut butter about an our before my run and then use gels every 45 minutes during the run. Then I eat BIG when I get home! :)

      • http://twitter.com/theurbanvegan theurbanvegan

        Funny thing about eating BIG! I actually put on a few lbs when I am running that kind of high mileage. It’s like my body makes me voraciously hungry and preps me for running like that continually. Now that I’m down to between 20-30 mpw, I naturally dropped those lbs. Fascinating to watch the body’s inherent wisdom in action. It maintains an equilibrium if you listen to it.

  • Moti76

    where is the recipe for the breakfast ice cream?

    • http://jlgoesvegan.com JL

      Thanks for pointing this out, @moti76! Since it’s not longer on One Green Planet, here you go (and I’ve added it to the post, too)

      Chocolate “Ice Cream” for Breakfast

      Serves 1 -2

      INGREDIENTS

      1/2 c cashews

      1/2 c frozen mango chunks

      Half a frozen banana, cut into chunks

      1/4 c uncooked, rolled oats

      2T dark chocolate hemp protein powder

      INSTRUCTIONS

      Place all ingredients in a food processor (use the S blade) and pulse to desired consistency.

      This is a refreshing, filling breakfast — and it just happens to double as a terrific, healthy dessert, too!

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