Here is a list of some of the lunch box items that my kids will get throughout the school year. I am not perfect. I don’t cut their crackers into duck shapes or their sandwiches into suns and moons (truth be told, my kids hate sandwiches). I strive to have a few healthy options in their box every day.
Set it and forget it with limited chopping is what I love most of all about this appliance. Here is an easy five ingredient meal that came together based on what I had left in my pantry. It was delicious, it was easy and it was fast!
Watermelon, pickles, potatoes, bananas … these sound like prime summer-time picnic foods right? Believe it or not, these foods are often used as fuel in an ultramarathon event (which is considered any distance over 26.2miles).
They are also foods that Australian Elite Ultrarunner Lucy Bartolomew says she enjoys both on and off the trails.
Lucy just recently ran the Western States 100 Mile Endurance Run, her first 100 mile distance placing third female overall. Lucy is also plant-based. I met Lucy briefly when I was in Squaw Valley days before the big race. I was stoked to see a passionate plant-based ultrarunner toeing the line in what is one of the most iconic and difficult 100 milers in the country. I thought it would be fun for her to share what she eats, what she cooks and how plants are fueling her through miles, elevation and life.
Congrats on your Western States performance! How has recovery been?
Thank you! Recovery has been great! We pretty much flew out straight after the race to Mexico and since then I have swapped my Salomon running shoes for a surf board and I am embracing the taco and cheap tropical fruits that are available here!
How long have you been plant-based?
I have been plant based for 3 years with 2 years before that vegetarian!
You run and race a lot, were you at all worried about your training and following a plant-based diet?
I have this attitude that does well in the sport I am in, where I will stick to anything and make my own decision on what is good or bad for me. When I first went plant based I had a lot of people tell me I would not be able to run and perform, “Tell me I can’t and I’ll show you I can,” was my response. I also really love nutrition and cooking so I read a lot, listened a lot, played a lot in the kitchen and really enjoyed the creativity side that comes with meeting this lifestyle. The only effects it had on my running and life was positive.
What is your favorite pre-run and post run meal?
Pre Run: I usually like to keep it pretty light before a run. I choose watermelon a lot of the time because it hydrates me, gives me sugar and is easily digested so I don’t have to wait too long to head out the door.
Post Run: Smoothies! I am such a big fan of smoothie bowls and the greener the better! I will use 3-4 frozen bananas, any green I can find, some greens powder from Amazonia and top it off with berries, nuts and seeds. I call this ‘Shrek Poo’
What did you fuel with during Western States?
When I race I typically will use fruit at the aid-stations and carry with me gels and shot-blocks to get me through. I use SPRING energy gels which are super natural and like a fruit smoothie and Clif Bar Shotbloks (editor’s note, Lucy is sponsored by Clif Bar, Salomon and a few others). I had never raced 100 miles before so it was new to me to come into an aid-station and eat sweet potato, hummus and pickles but it was super fun to roll into a buffet and load up before hitting the trail again.
What do you think is the biggest misconception about eating plant-based and being an athlete?
That you can’t get everything you need. That your protein will be deficient. It really can be so easy and so simple! I travel heaps and not every day is perfect but every day I try and do my best.
I follow you on Instagram and I know you love to be in the kitchen. Where did this love of cooking stem from?
My Mum was a great cook but never really understood meals without the meat component so I was left to get creative and use what was in the house and make it work. I now cook most nights I am home for my family and it is so rewarding to see them enjoying this food and then sharing it on Instagram to let others enjoy too!
Do you like cooking for those who may not follow a plant-based diet? Do you try and win them over the plant-side or do you just wow them with amazing meals?
Oh yes, for sure! My family is my number one target to impress but even as I travel and stay in other family’s homes, I might not be able to have the funds to pay them for letting me sleep on their floor, but I will always cook them a meal and I am usually always asked for the recipes. I keep it simple, flexible to what is in the house and tasty!
Finally, I know you are traveling and racing all over the world and you are easily maintaining a plant-based diet. For those who may think it’s ‘too hard’ when you are out of the comfort of your own kitchen, what advice do you have for staying the course and eating plant-strong?
I like to carry some staples around with me. I always have quick oats, nutritional yeast and some greens powder in my bag. These things allow me to create a lot of things when I can find some fruit and vegetables wherever I am and I can’t live without them! You just have to be a little prepared.
What’s next for you?
I went into Western States with no plans after because I didn’t know how it would affect me physically, mentally and emotionally so I have a lot of spare time to just rest, recover and rebuild. I plan to stay in the USA until the middle of August where I will race the TransRockies multi-stage race and then I will fly to Chamonix in France and do some racing in Europe.
I know you come up with some amazing mouth-watering recipes, would you mind sharing one with our readers?
Sure! There is a Baked Falafel Recipe in on my website that’s delicious!
Thanks Lucy for your time!
If you want to follow Lucy and her amazing running adventures check out her Instagram and Facebook pages. She also has some recipes on her website, www.lucybartholomew.info and she has graciously shared one with you today that is a perfect post-run meal.
In tribute to all the amazing, talented, and miracle-working moms out there, I want to share these plant-strong recipes from the meal planner with you in hopes they will inspire your family and help make your Mother’s Day memorable.
This is a vegan chocolate cake you will never forget - your go-to cake for birthdays and for a romantic Valentine’s Day with your significant other. Rip’s wife made this cake for his birthday party one year and it was an instant hit! Plant-strong and decadent!
Engine 2 Plant-Strong Foods are a Whole Foods Market Exclusive Brand. I accepted an invitation to partner with Whole Foods Market because they wanted to create a plant-based brand to delight their health-conscious customers. We now have more than 40 products on the shelves and the future is bright for Engine 2 foods!
This easy, one pot meal is great for a Sunday dinner. You could serve this with mashed potatoes and gravy, or just enjoy the vegetables in the broth created by slow roasting. We love having this dish when company is coming. Thick steak-like slices of the cauliflower offer up a hearty meal.
Our favorite part of fall is all the amazing fruits and vegetables that become available during the season. Filled with flavor and packed with nutrients, here are some of our favorites (and some inspiration for using them in your plant-strong kitchen).
This dip is a crowd pleaser, whether you’re enjoying the game or just want a tasty, plant-strong snack. This recipe makes a party-sized serving. If you’re not expecting a crowd, you can reduce the recipe by half.
These easy-to-make Scrimmage Scramble Rolls are great for tailgating or watching the game at home. Our testers were doing a touchdown dance after snacking on these rolls on opening day, they were such a hit!
Loaded up with greens and served over cooked brown rice, whole wheat pasta, baked potatoes or your favorite grain, this easy-to-prepare recipe is sure to please even the pickiest of eaters (that includes kids!).
Take advantage of a melting pot of delicious flavors inspired by the city of San Diego in this new favorite that is sure to be a hit, whether you’re serving them for breakfast, brunch, lunch or dinner!