The Plant-Based Athlete!

Anyone who reads this blog knows I'm a No Meat Athlete super-fan. I credit NMA podcast hosts Matt Frazier and Doug Hay for inspiring me to dream beyond the marathon and to move from roads to trails. I didn't know ultramarathons were even a thing before I started listening to their podcast. NMA also helped me find a healthy balance between vegan junk food and vegan whole foods. In short, their work has been life-changing for me.

So of course I was stoked when The Plant-Based Athlete, by No Meat Athlete founder Matt Frazier and vegan bodybuilding legend Robert Cheeke, came out in mid-June! It's quickly become my official manual for how to be a vegan athlete! And by "athlete," I'm talking about everyday athletes. Although the authors interviewed 60-plus elite and professional plant-based athletes for the book, the practical advice offered is intended to help aspiring young athletes and older weekend warriors like myself. 

I'm currently training for two 50K races and a marathon this fall, and I've got one solo 50K, four full marathons, and numerous half-marathons under my belt. I practice yoga daily, and I strength-train a couple times a week. But I'm not out there winning races (or even age group awards). I'm a slow runner, but I still consider myself an athlete, and this book is loaded with practical advice (and recipes!) that are already helping me make the most of my training.

Matt and Robert take a deep dive into macronutrients (carbs, fat, protein) and supplementation, and then they provide meal plans for various athletic goals, such as fat-burning or muscle-building. I love that they not only tell you how to eat, but they offer guidance on what to eat for optional workout fueling. The section on recovery is fantastic with suggestions on the best plant-based foods to reduce inflammation, and they break down carb-to-protein ratios for snacks/meals eaten before, during, and after your workouts.

There's even a "day in the life" section where some of those athletes detail everything they eat in a typical day (including their pre- and post-workout meals). It's so cool to see how much those individual meal plans vary from athlete to athlete! It really does prove that every body is different!

My very favorite section of the book is at the end — the recipes! There are more than 60 plant-based recipes, contributed by the athletes featured in the book. So far, I've tried quite a few, starting with the Kale Yeah Caesar Salad from marathoner Mary Schneider. This has roasted chickpeas, nooch, hempseeds, and a tasty caper-y avo dressing! Perfect lunch!

I also made ultramarathoner (and Vega founder) Brenden Brazier's Chia Seed Maple Blueberry Pudding. This was a standard chia pudding and made for a nice breakfast on a hot summer morning. I loved the crunchy slivered almonds.

Mountain biker Sonya Looney's Champ Oatmeal is a classic! Steel cut oats with flax, blueberries, and hemp seeds. Can't go wrong with that, and those are items I always have in my pantry.

Triathlete (and Engine 2 guru) Rip Esselstyn's Rip's Big Bowl makes a VERY filling breakfast! This has unsweetened shredded wheat, rolled oats, Ezekiel cereal, walnuts, raisins, flax, grapefruit, kiwi, and banana. It also called for Uncle Sam's cereal, but I couldn't find that. That was okay though because I could barely finish this bowl as it was. It's absolutely delicious, but one serving is very, very filling!

My favorite breakfast was bodybuilder Korin Sutton's Vegan Omelet! This uses Just Egg for the omelet base, and it's stuffed with peppers, kale, onions, shiitakes, and Field Roast sausages. I appreciate that the book includes mostly whole plant recipes with a few indulgent things (like plant meat and Just Egg) thrown in. It's nice to know that even pro athletes eat processed foods sometimes!

Last night, I made Robert Cheeke's Curried Chickpeas for dinner. I'd heard co-author Matt say in an interview that this was his favorite recipe from the book, so I had to try it. And I think I agree! So far, the omelet and these chickpeas are tied for my fave. The combo of potatoes, chickpeas, curry powder, tomatoes, and spinach is just perfect.

Later this week, I'm trying Robert Cheeke's Bodybuilding Burrito Bowl, and I've got Matt's Raw Frozen Banana Truffles bookmarked too! I've long had a goal of making every recipe from Matt's No Meat Athlete Cookbook (I'm about three-fourths of the way there!), and I plan to make every recipe from The Plant-Based Athlete as well.

I finished reading this book this week, and I cannot recommend it enough! If you consider yourself a vegan athlete (or know someone who does), get this book!

4th of July Grilling!

I love summer!! And to me, 4th of July is the epitome of summer fun. Grilling, beer, fireworks. I'm here for all of that. Since the 4th fell on a Sunday, I started my day with a one-hour recovery run to my super cheesy 4th of July playlist (yes, Katy Perry's Firework is on there). Afterward, I cooled off in the pool with a beer. We recently ordered a large kiddie pool, and I've been loving it! It's just big enough to sit in with a drink, but that's all I ever do in pools anyway.

Then we got the grill fired up! I made a Fry's Family Foods Big Fry Burger and served it on a LuLu's bun. LuLu's makes the best, soft potato buns. 

We also grilled corn on the cob, asparagus, and summer squash, and I made some potato salad using some tiny red potatoes that I grew myself. A few months ago, I put a sprouting red potato in a pot of dirt, and it grew more potatoes! I knew that was a thing, but I'd never tried it. And I was really amazed at the potato magic.

For dessert, we had fresh watermelon with Tajin!

After grilling, we picked up my friend Andy, and we went to Grind City Brewing to watch the downtown fireworks. Most years, we find a spot on the river bluff to watch the free city fireworks, but it's always a nightmare to find parking. And then traffic is so bad getting back home. But we found out that Grind City was staying open late for the fireworks, and they're just north of downtown, so we could still see the show from there. While we weren't as close as we typically are, we got to see so many independent fireworks shows in North Memphis that were happening simultaneously. We were surrounded by fireworks!!

Plus, there was beer! And no traffic! Grind City wasn't even that crowded. I started with a Fanny Pack Surprise India Pale Lager.

And then Andy and I both ordered the beer slushees! I had the Orange Creamsicle Slushee, which was made with their orange cream beer (it's not made with dairy!).

Yay! Go America!

Bowls and Bowls and Bowls!

Here are a few bowls I've been eating lately! Last night, I had this Fried Rice Bowl with brown rice, marinated and airfried tofu, Just Egg, summer squash, shiitake mushrooms, corn, peas, carrots, and spinach. It's almost grocery time, and I had a lot of odds and ends that needed using. My mom made some really awesome fried rice for Father's Day, so I called to get her secret. She sautes cold rice in Earth Balance and olive or sesame oil. I'd never thought to use Earth Balance, but it made it so much better.

Here's a random Burrito Bowl with brown rice, kidney beans, sauteed kale, diced tomato from my garden, and fresh salsa. Also, notice Ozzy peeping on the neighbors out of the window!

And here's a very brown (but yummy!!) bowl with brown rice, roasted turnips (from my CSA), chard (from my neighbor's garden), cannellini beans, and a tahini-miso sauce. For the sauce, I just whisked together tahini, Lulu's homemade miso, a little nooch, soy sauce, and sriracha. Perfection!

Celebrating 17 Years with Paul!

Monday, June 28 was mine and Paul's 17-year anniversary! Hard to believe it's been that long, and that number makes me feel really old. But hey, time flies when you're having fun. We decided to celebrate on Sunday the 27th since we were both off work. We typically do anniversary dinner at one of a couple places, followed by drinks and pool at Newby's (the bar we met at in 2004). This year, we returned to one of our favorite date night restaurants — Seasons 52. Sure, it's a chain, but they offer a vegan menu, and it's much fancier than our usual ramen takeout.

Seasons 52 is great about adding special touches for special occasions. When we told our server it was our anniversary, she asked if we wanted a complimentary champagne toast. Of course we did!

I started with the Field Greens Salad, which is topped with a fantastic, crunchy almond granola.

And for my main, I went with the Brick Oven Vegetable Gnocchi. Gnocchi was actually the vegan special on our last anniversary date at Seasons 52 in 2019, but they changed up the veggies and sauce. This was more of a ratatouille-inspired gnocchi. Really yummy! I love gnocchi!

After dinner, they brought us an anniversary card and a rose! And Paul was offered free dessert. Actually, we were both offered free dessert, but their dessert cups aren't vegan, so Paul got two desserts.

Next, we went to Newby's for a game of pool and some beers. Paul and I met at Newby's over a game of pool on beer bust night way back in 2004 (when I was just 23 and he was 24!). We always get a pic of us holding the balls that represent the anniversary year.

On Monday night (our actual anniversary), we both got home around 7 pm. Paul worked until then, and I had a gym class that ended around that time. We changed into jammies and had a late candlelight dinner of Spaghetti with Mushrooms and some overpriced chardonnay we'd been saving for a special occasion.

Bluff City Vegan Eats: Plant Based Heat!

Y'all, Memphis has a NEW BLACK-OWNED VEGAN RESTAURANT! For the longest time, Imagine Vegan Cafe and Raw Girls were the only fully vegan restaurants in town. Both amazing! Love them so much! Plus, we have Da Guilty Vegan food truck (also Black-owned), and we have lots of non-vegan places that serve vegan options (see my Memphis vegan dining guide). But it's nice to have another totally vegan brick-and-mortar restaurant. It's called Plant Based Heat, and it just opened at 669 S. Highland, near the University of Memphis.

Plant Based Heat has been open for a week, and my friend Susan and I finally got a chance to try them on Saturday! The menu features burgers, phillys, chick'n sammys, wings, and more. They use some plant meats, like Beyond burgers, but they also have sandwiches that feature more whole food options, like a pecan meat philly and BBQ jackfruit and cauli wings. On Saturday morning, I ran 16 miles, and I wanted a very protein-heavy dinner, so I ordered the Fye Junt burger.

This is a hickory-smoked Beyond patty topped with jalapenos, vegan cheese, spicy BBQ sauce, and spicy mayo. The perfect level of heat! Don't worry spice-aphobes: They have a classic style burger without all the hot stuff too.

On the side, I opted for Sweet Potato Tots. They also have seasoned fries, but I figured I'd get a tad more nutrition with sweet potatoes. And tots are the best!

Susan ordered the Oyster Mushroom Basket with fries. You can get these regular-style (like Susan did) or buffalo-style (which is what I would do!). I didn't try any of hers because I didn't want to steal her food, but I was tempted! She said they were great!

Plant Based Heat is run by chef Ralph Johnson, and he did pop-ups around Memphis and Atlanta before opening his own place. I went to one pop-up on Beale Street over the summer and had the best damn vegan funnel cake. I'm so glad he took the leap and opened a restaurant, and I can't wait to go back and try the whole menu. The space is small, but it has a few tables for indoor dining. I love the decor!

Pesto Pasta, Burrito Bowls, & Salads!

I'm growing basil in my garden, and I had quite a bit that needed to be used last week, so I made the Vegan Basil Pesto from The No Meat Athlete Cookbook and served it over whole wheat pasta with a slice of LuLu's sourdough! Perfect Friday night pre-long run carb-loading meal! The pesto is made with basil, spinach, brazil nuts, pine nuts, and roasted almonds. The spinach helps keep the basil bright green for days!

One day last week, I threw together this quick Burrito Bowl for lunch since I had leftover black beans and rice in the fridge. I added vegan cheddar shreds, chopped bell pepper, lettuce, salsa, mashed avocado, and Tofutti sour cream. Total thrown-together meal, and it was a big success! Even Maynard was licking his lips!

I got some assorted wild mushrooms (lion's mane, shiitake, oyster) from Bluff City Fungi and summer squash in my CSA, so last night, I whipped up a quick Tofu Stir-fry with air-fried tofu, garlic, squash, mushrooms, and a soy-tahini sauce. Served over brown rice.

On Wednesday, I had a work lunch (yes, work lunches are back!) with a couple co-workers and some folks from one of our partner organizations at Pizzeria Trasimeno at Crosstown Concourse. They have great vegan pizza and vegan paninis, but I've been on a salad-for-lunch kick lately, so I opted for their House Salad (which naturally comes without cheese!) and a side of focaccia. 

Speaking of salads, here's another one! I got some mixed greens in my CSA, so I made a lunch salad on Monday with every veggie I had in the fridge, some homemade sesame-lemon-coriander dressing, and air-fried roasted chickpeas (seasoned with my dad's signature spice blend)!

Tofu Wings, Jameson Slushees, & More!

At the beginning of 2021, I started a point system to track healthy habits. For every goal habit I do (running, yoga, eating the colors of the rainbow, etc.), I get one point. With every 100 points, I treat myself to a reward! My 500-point reward was a meal of Tofu & Cauliflower Wings with Vegan Ranch & Fries, plus a Jameson Slushee, from Slider Inn! Well-earned!

Backlot Sandwich Shop offered their Vegan Reuben again on special a couple weeks ago, so I had to get that! The "meat" is made with roasted and smoked celeriac root, and it's just amazing. I wish they'd add this to the regular menu!

Here's a simple meal inspired by Stephen of the Stephen Runs Vegan podcast. I know Stephen through No Meat Athlete (we're both big fans of the podcast and brand), and now I listen to his podcast too. On a recent episode, he mentioned that one of his favorite meals is beans with rice, greens, avocado, soy sauce, and hot sauce. That just sounded so good that I had to make it right away! I used cranberry beans for this.

And finally, here's an Incogmeato Burger that I had for a quick weeknight dinner. The Incogmeato burgers from Morningstar Farms are okay. Not my fave. Certainly no Beyond. But they're okay.