Vegan Runner Eats Blog is 6 Months Old! 6 Things I Learned about Plant-Based Diet Since Starting This Blog.

I looked at the calendar the other day and realized that this week marks a half-a-year anniversary for Vegan Runner Eats blog! What started as a way for me to document the training for my first marathon since I went vegan has now turned into something bigger and better: the marathon turned out to be a success; my story was shared on Forks Over Knives site; people have been reaching out to thank me for the inspiration on their plant-strong journey. Best of all, I’ve got lots of ideas of what I want to do next with the blog to make it useful to anyone who’s interested in plant-based diet, exercise, and healthy lifestyle. Stay tuned, and if you haven’t yet, please subscribe to the updates via email (the box on the right), Facebook, Twitter, Pinterest, and Instagram. Since starting Vegan Runner Eats, I’ve learned so much about the plant-based (vegan) diet that today I’d … Read the rest of the post

Easy Breakfast: Overnight Oats, Served 4 Ways (Chocolate, Pumpkin, Swamp Monster-Style, and Plain).

Overnight oats for breakfast have been all the rage in the blogosphere lately, and it’s no wonder: they make for a delicious, filling vegan breakfast that takes very little effort to make. Just soak the oats overnight in your favorite non-dairy milk, add a few ingredients in the morning, and voilà! I’ll tell you a secret, however: I’ve been eating this stuff for literally half of my life, since middle school, long before overnight oats became trendy. To this day this is my default breakfast for the mornings I don’t feel like making anything complicated. Today I’ll share with you four delicious ways I love making  overnight oats, and a few tips on getting them just right. Clockwise from to left: Pumpkin Oats, Plain Oats, Chocolate Oats, Swamp Monster Oats When I first started making overnight oats for breakfast before school, I used the same combination of ingredients: rolled oats soaked in water, walnuts, raisins, … Read the rest of the post

First Steps in Going Vegan: Where to Start, What to Expect, and How to Stick with It

I’ve had the idea for today’s post for some time. Too often I see that people who decided to go vegan experience a number of difficulties on their journey, especially at first, so I decided to put together a post that could help them reduce their troubles. Regardless what brought you on the vegan path – compassion for animals, environmental concerns, search for better health – you should know that you’ve made a noble choice, and sticking with being vegan will only get easier for you with time. It’s easy to get confused in your initial research about the vegan diet and lifestyle: internet is full of contradicting information; the reaction of friends and family might be less than approving; settling into a new shopping and cooking routine can challenge even the most determined types. However, your transition will go more smoothly if you keep your eyes on the big picture. There … Read the rest of the post

Stuffed Italian Rice Balls: How I Veganized My Husband’s Family Recipe for Thanksgiving.

Did everyone have fun this Thanksgiving? We sure did! This was our first Thanksgiving since going vegan. As if this wasn’t challenging enough, we also traveled to our friends’ house in Panama City Beach, Fla. What was the challenge, you might ask? Well, I had to make sure my husband and I had plenty of vegan food choices at the overall non-vegan Thanksgiving table our friends were planning to have. To make that happen, I spent the entire afternoon on Wednesday cooking one vegan dish after another, and then packing the entire spread to travel. I know, people do that all the time for Thanksgiving, but honestly, this was my first time of doing that, so it seemed challenging. Did we end up having enough vegan food? More than enough! Clockwise from top left: sautéed kale, stuffed rice balls (today’s recipe!), curried butternut squash, stuffing, mashed potatoes, creamy mushroom gravy, Hippie Loaf … Read the rest of the post

Vegan Baking in November: Homemade Pumpkin-Walnut Bread

Ladies and gentlemen, do you know what’s happening tomorrow? It’s the day of Virtual Vegan Potluck, November 2013 edition, and Vegan Runner Eats blog is participating! If you’re looking for vegan culinary inspiration, look no further: over 150 blogs will be united in a chain of authentic vegan recipes, from appetizers to salads, breads, soups, main dishes, and desserts! My blog is listed in the soups category, so all you have to do tomorrow is to come back here and view my recipe in the next post, and then click the buttons at the end to take you to the rest of the Virtual Vegan Potluck. The buttons will work even after the event is over, so if you stumbled upon this post after November 16, you don’t have to miss out! Also, to see the full list of participating blogs, you can click here. But since tomorrow isn’t here … Read the rest of the post

Pensacola Marathon Recap: What I Learned from Running My First Marathon Since Going Vegan

Wow – I can’t believe Pensacola Marathon is already over! This past Sunday, 11/10/2013, I’ve completed my Vegan Marathon Challenge – something that I’ve been working on for sixteen weeks as I trained for my first marathon (my second overall) since going vegan to show that regular people like myself can accomplish serious athletic goals like running a marathon just fine on a vegan diet. Another little milestone: I started this blog on the first day of my marathon training, and I can really see how it got better week after week, and now it even kind of looks like I know what I’m doing 😉 . The Vegan Marathon Challenge is over, but I’ve got some great ideas to keep this blog going! At the start line of 2013 Pensacola Marathon, 6:25 am. So how did it go? Here are my official stats: my time for the full marathon was 4:08:18, average pace 9:29 min/mile, I … Read the rest of the post

Easy Vegan Kale & Cashew Pesto Recipe

Pesto is one of those delicious and versatile Italian condiments that can brighten up any dish, from sandwiches and wraps to pastas and soups. This vegan Kale & Cashew Pesto is flavorful, easy to make, and packed with healthy ingredients! The classic pesto recipe calls for pine nuts and parmesan cheese. I’m one of those people who doesn’t tolerate pine nuts very well, so I was pleasantly surprised to see that raw cashews make a great substitution for pine nuts while adding to the creaminess of the final product. As for parmesan cheese, I didn’t miss it at all in this recipe. I used to be a huge fan of cheese even though dairy made my stomach misbehave and my skin break out pretty bad. Switching to a vegan diet about six months ago helped me overcome all of those issues as well as recalibrated my taste buds. No cheese … Read the rest of the post

Our Travels in the Southeast, Part 3: Charleston, SC

As you may know from my previous posts, a couple weeks ago we undertook a road trip along the Southeastern part of the Atlantic Coast to learn more about the history, architecture, and – of course! – vegan food of the region. Today I’m going to tell you about the wonderful city of Charleston, South Carolina, where we stayed for a couple days. We enjoyed exploring the historic downtown, took a ferry ride to Fort Sumter, and had delicious meals at vegan-friendly eateries Five Loaves Café and Dell’z Deli. You can read my first post about our journey (Amelia Island, Fla., and Jekyll Island, Ga.) as well as my second post (Savannah, Ga.) by clicking on these highlighted links. Charleston, SC was founded in 1670 and was originally called Charles Towne after the British king Charles II (the current name was adopted in 1783). The city is located on Charleston Harbor at the point where Ashley … Read the rest of the post

Hearty Barley-Lentil Soup with Potatoes

A simple recipe for a comforting, hearty soup comes in very handy on those days when you’re pressed for time to cook dinner, and yet you’re in the mood for a warm, filling soup that tastes like you had to put a lot of effort into it. I tend to use lentils in soups quite often because they are filling and yet relatively quick-cooking – other kinds of legumes are usually high-maintenance. In the past, I’ve made similar soups with only lentils and some kind of grain, usually brown rice, farro or barley. However, adding tomatoes yields  a much tastier broth in my opinion, and potatoes add to the heartiness of the soup. I used regular potatoes for this soup, but you can use cubed sweet potatoes as well. Regular white potatoes tend to take a while to cook through, so I add them at the same time as lentils and barley. Alternatively, … Read the rest of the post

A List of 10 Common Questions Newly Vegan Athletes Ask: Part 2 of 2.

Today  we continue with the list of questions that are most often asked by active people who are transitioning to a plant-based vegan diet. The answers to these questions can also be beneficial to established vegans who are interested in adding more exercise to their daily routine.  Our previous post with the first five questions and answers can be found here. Whether your idea of exercise consists of a 30-minute walk every day or training for an Ironman triathlon (and everything in between), we can all agree that exercise is beneficial to our health and wellbeing. Today’s post (as well as its first part from a couple days ago) will help you answer some questions about vegan diet and exercise, so here we go: Vegan Athletes’ Top 10 List of Questions and Concerns (Questions 6 to 10) 6. I feel tired all the time after physical activity. Is my diet … Read the rest of the post