The Spectacular Plant Based Runner

I am living proof that a plant based diet is orders of magnitude better than one that includes meat or dairy.

I took up running when I was 43 years old. It was a not too terrible transition from cycling.

I excelled at distance running. Increasing my mileage up to about 10 miles for long runs.

The thing is, I drink 4 beers most every night. Yet, still, I'm able to achieve this higher level of fitness.

I"m not fast. But I have endurance.

I've been running a couple years now. There's been some decline as I surpassed age 45, but overall, I'm still doing okay.

I've never been a stellar athlete. Even when I was young and sober. But I'm stronger now, even as I age, even as I drink. It says a lot about how our choice of diet affects our overall health.

I should stop drinking. If I did, I'd probably be superhuman.

So what could a plant based diet do for those who are already young and sober? It would probably be spectacular.

Buffalo Bean and Potato MIx

Buffalo chicken wings are such a wonderful flavor of savory heat and spice. I wanted to replicate that with beans. It's pretty easy to do. Everything is the same, except there are beans where chicken would normally reside. Red beans suit buffalo as perfectly as they do chili.

Begin with a mixing bowl/storage container. We will make the sauce. Then toss the beans in it and store/server from the same receptacle. So be sure to use a bowl that has a lid and enough room for whisking and for combing.

buffalo beans

1 tbl ketchup
1 tbl dijon mustard
1 tsp garlic powder
3 cloves fresh garlic coarsely chopped
1 tsp paprika
1 tsp onion powder
1 tsp olive oil
1/4 cup hot sauce
salt and pepper to taste
1 can red beans rinsed or 1 cup re-hydrated dry red beans

whisk together all ingredients except beans. Taste often and adjust seasoning to suit your preference. When satisfied with the flavor add beans and toss to coat with sauce. refrigerate for at least 4 hours.

Potato Mix

1 can diced potatoes
1/3 cup mustard greens (frozen chopped or fresh chopped)
1/3 cup red/green/yellow peppers (frozen is good)
3 cloves garlic chopped
1/4 medium white onion roughly chopped
2 tsp olive oil
salt and pepper to taste
rosemary

Heat oil in frying pan and add potatoes once oil starts to shimmer. Sprinkle potatoes with pepper and salt. Cover and saute potatoes for 10 minutes, stirring occasionally.

Add greens, onions and peppers and saute covered 3 minutes more.

Add garlic and cook two minutes longer.

Taste. Add salt and pepper to taste. Finish with a sprinkle of rosemary.

Serve buffalo red beans over a heaping plate of the potato mix.