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Today’s blog post looks into nutrition and fuel for plant-based athletes through an interview with dietitian and athlete Matt Ruscigno.
Matthew Ruscigno, MPH, RD, is a leading expert in plant-based nutrition with degrees from Penn State University and Loma Linda University. A vegan for over 23 years, Matt has given presentations all over the world. Most recently, he co-authored Plant-Based Sports Nutrition (Human Kinetics, 2019) with Enette Larson Meyer, Ph.D., RD. A recreational athlete himself, Matt has completed numerous marathons, ultra races, and triathlons, including the Norseman, considered the world’s hardest Ironman, and the Furnace Creek 508, a 500-mile non-stop bike race through Death Valley.
Get plant-based nutrition tips and a tasty recipe straight from nutrition expert, Matt Ruscigno!
I love cycling and all things bikes – so I have competed or helped athletes in nearly every discipline, from track racing in a velodrome to ultra-cycling races like the Furnace Creek 508 and Race Across America. Trail racing is also something many of my clients are interested in and with reason! It’s super fun to be out in nature traversing across mountain ranges.
One of the biggest surprises with plant-based athletes, or at least those new to it, is that the biggest issue is that they need to eat more food! Most plant foods are high in volume and lower in calories, which is great for weight loss but a challenge for those who need more calories to fuel their endeavors. For a number of athletes, they find this way of eating through the numerous benefits of long-term health and reduced risk for chronic disease later in life. But athletes often need more calories and energy, so they have to add calorically-dense foods like nuts, seeds, and avocados, for example, to meet their needs.
My professional take is that most athletes don’t require special foods as they have similar nutrient and energy needs as others do. For example, iron is a nutrient athletes need to think more about, but so do most people, as iron is the most common deficiency in the world. Everyone needs to focus on eating healthy – and because athletes need more calories, they are in a position where they have more opportunities to meet those needs! So recreational athletes’ needs are similar! But I will add that we often overestimate the calories we burn and under-estimate the calories we eat. Those who exercise regularly but aren’t training for an event do need to keep that in consideration.
The biggest surprise or confusion among my athletes is the concept of ‘discretionary calories’! When needs are high, it’s easier to eat ten or so servings of fruits or vegetables, but that doesn’t mean you have to eat only whole plant foods. Adding some cashew ice cream or nut-based sauce is not only possible, but it can also be beneficial!
The research, unfortunately, is a bit limited, but the number one thing I hear from plant-based athletes is their improved recovery time. The mechanism is there as plant foods, like fruits and vegetables, are super high in antioxidants, which theoretically repair cells. So it makes sense that athletes who start eating more plant foods experience a reduction in recovery time. That’s a huge benefit because the faster you recover, the sooner you can work out again.
I had a runner making the jump from the marathon distance to ultras, and he was often exhausted from his long training runs. When I analyzed his diet and exercise log, I realized he was not disciplined about the recovery window, the 45 minutes or so post-workout that are ideal for replacing glycogen stores. I worked with him to develop post-run meals and snacks to aid his recovery, and it was night and day for him. He had more energy, which was a huge motivating-kick that propelled him to success in the 50-mile distance! That excitement is what I love about what I do.
This recipe is ‘lazy fancy’ and so much better than anything you’d buy in a bottle. And WAY cheaper. Peanuts are magical legumes that have an unbelievable number of uses.
This is the first time I’ve written down this recipe because I normally don’t even measure the ingredients. It’s very variable. You can adjust the garlic (remember, it’s raw and very strong), the spiciness, the sweetness, the thickness. It’s super fun to make. And the directions are easy:
It saves well in the fridge, so I make a huge amount and eat it for a few days. I’ll even dip raw vegetables into it while it’s cold! Yum!
Sherene ChouSherene is a culinary-trained Registered Dietitian Nutritionist for NutriBullet focused on making delicious plant-based eats sustainable and accessible for all. She believes that food cultures and traditions should be celebrated and incorporated as part of living a happy and healthy life. When she’s not learning about a new ingredient or food at her local farmers market, you can find Sherene teaching food justice and culinary nutrition to health professionals nationwide.