The inclusion of plant-based soups into triathletes’ diets is an effective way to incorporate essentials nutrients needed for optimal triathlon training. This recipe for Moroccan Red Lentil Soup is fortified with protein and vegetables to provide triathletes with essential nutrients to supplement the training recovery process.
The inclusion of plant-based soups into a triathletes’ diet is an effective way to incorporate essential nutrients needed for 'optimal triathlon training'.
As a vegan chef and athlete, I constantly strive to maximize my time. This even pertains to my style of cooking, hence, my love for soups! With as little as four ingredients, a soup can be bursting with flavor, low in saturated fats, yet filled with the nutrients needed for effective triathlon training.
Aside from kicking up your food to a much more enjoyable experience, herbs and spices have a whole list of awesome things going for them including phytonutrients, antioxidants and anti-inflammatory benefits. It pays to get a little spicy!
I often talk about getting creative in the kitchen, but it's hard to know where to start when it comes to ingredients. Do you find yourself standing in front of your open cabinet, holding a jar of oregano in one hand and thyme in the other, cursing the meal ahead of you? Read on...
So why squash?? Aside from being chock full of vitamins C, A, B6, and K, among others, its incredibly low cal and low carb. A one cup has 42 calories and 10 grams of carbs, yet it suplies plenty of fiber.
While in the kitchen doing pushups or running in place, you can toss together this tropical pasta salad recipe from our dietician. Quick, easy, and light...this is a great summer salad.
A vegan triathlete explains how to diversify your protein by incorporating plant based proteins (a delectable and protein packed recipe included)!