Militant_Vegan_
Banned
- Joined
- Feb 20, 2016
- Messages
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- Gender
- Undisclosed
- Political Leaning
- Progressive
Ford Palmer, 24, set his mile PR, 3:56.79, in February. The New Jersey-New York Track Club runner started a vegan diet after his college physician told him he had high blood pressure for a 20-year-old. Palmer also credits the film "Forks Over Knives" with inspiring his choices.
Breakfast
I couldn't tell you the last time I didn't have oatmeal. While the oats are boiling, I chop up a banana. Then I add a scoop of chunky peanut butter, a squirt of honey (I am not a hardcore vegan), and some granola. Five-minute meal.
Lunch
I make a similar quinoa dish everyday unless I'm going out to lunch with my friends. I cook the quinoa with cumin, paprika, and chili pepper seasoning. While the quinoa is cooking, I sauté onion, garlic, carrots, sweet potato, spinach, black beans, a can of diced tomatoes, and peanuts in a pan. Once you learn how to cook quinoa correctly, it trumps all other grains. I normally have an apple or orange on the side.
To make quinoa correctly, you need to be patient. When the quinoa looks done, add more water. This will make the quinoa fluffy and perfect. Quinoa can be also be bland at times, so seasoning it can change your opinion. I enjoy spice, that's why I go with Mexican seasoning (chili pepper, cumin, paprika). If you don't like spice, cook the quinoa with basil or coat it with lemon juice when done.
Dinner
My dinners are all served in a bowl. I've developed a formula with my diet: grain + veggies + protein = vegan deliciousness. I cycle between pasta, rice, and quinoa for my grain. My veggies consist of what's on sale and what stores well. My protein is typically a type of bean unless I feel like mixing in some tofu.
Eat Like an Elite: Ford Palmer | Runner's World
Breakfast
I couldn't tell you the last time I didn't have oatmeal. While the oats are boiling, I chop up a banana. Then I add a scoop of chunky peanut butter, a squirt of honey (I am not a hardcore vegan), and some granola. Five-minute meal.
Lunch
I make a similar quinoa dish everyday unless I'm going out to lunch with my friends. I cook the quinoa with cumin, paprika, and chili pepper seasoning. While the quinoa is cooking, I sauté onion, garlic, carrots, sweet potato, spinach, black beans, a can of diced tomatoes, and peanuts in a pan. Once you learn how to cook quinoa correctly, it trumps all other grains. I normally have an apple or orange on the side.
To make quinoa correctly, you need to be patient. When the quinoa looks done, add more water. This will make the quinoa fluffy and perfect. Quinoa can be also be bland at times, so seasoning it can change your opinion. I enjoy spice, that's why I go with Mexican seasoning (chili pepper, cumin, paprika). If you don't like spice, cook the quinoa with basil or coat it with lemon juice when done.
Dinner
My dinners are all served in a bowl. I've developed a formula with my diet: grain + veggies + protein = vegan deliciousness. I cycle between pasta, rice, and quinoa for my grain. My veggies consist of what's on sale and what stores well. My protein is typically a type of bean unless I feel like mixing in some tofu.
Eat Like an Elite: Ford Palmer | Runner's World