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.

Montreal Mashed Potatoes and Chili

Mashed potatoes and chili are a great combination. This recipe uses instant mashed potato flakes and almond milk along with Hormel vegetarian chili to create an enticing duality.

To make the mashed potaotes I bring to a a boil 2 1/2 cups water, 1 tbl margarine and a pinch of salt. This will make about 2 1/2 cups of mashed potatoes.

When that boils I remove it from the heat and add 1/2 cup almond milk, 2 teaspons McCormick Montreal Chicken Seasoning (it's just spices, there's no chicken in it), a few turns of fresh ground black pepper and roughly 2 cups potato flakes. I add the potato flakes gradually until I get the consistency I prefer.

My chili is just the Hormel vegetarian canned chili slightly modified. First I make 1 cup white rice, augmenting it with 1 teaspoon of cumin seeds. When the rice is done cooking I add the can of chili to it, 1/2 cup frozen broccoli, 1/4 cup white vinegar, and 1 teaspoon more of cumin seed.

I let that cook for about 3 minutes and then I put in 1/2 cup frozen yellow corn, 1 teaspoon of lousinana hot sauce and 7 cloves of finely sliced fresh garlic. I loweer the heat and allow everything to steep in the pot for about 3 minutes more before removing it to a cool storage container.

I assemble the dish by adding a few spoonfuls of the mashed potatoes to a square bowl and then adding a few spoonfuls of chili alongside it and then add a few shakes of hot sauce to the chili side and lightly sprinkle both halves with nutritional yeast.

To eat it I like to get a little each of mashed potato and chili in each biteful.

The montreal seasoning is so much better than just adding table salt to your potatoes. The chili and potatoes work so well together. They are really a great pairing. Slightly spicy, very filling. The chili is full of protein and a little bit spicy and a little bit sweet too. The yeast rounds things oout with a cheesy kick. The broccoli and corn add a nice crunch and a healthy dose of fiber. Total comfort food that totaly healthy And absolutely vegan.