“I wish I had the time and money to cook (and eat) good food.”
This is a statement I’ve heard uttered repeatedly, especially in response to my electing to be vegan, and my mention of how much I cook.
A couple of weeks ago, I posted the above photo on social media, along with the following note:
“It only takes twenty minutes (or less) to turn a basket of teeny taters into cheesy mash. The fact that this tater basket was only $1 at the produce stand made last night’s dinner taste ever better. Local green beans, broccoli, red pepper, sweet onion, spinach and cabbage were steamed in a pan on the stovetop and enjoyed alongside this mash + a fresh juicy tomato & DIY goddess dressing.”
I also mentioned that I only gave this meal 5-10 solid minutes of prep and stovetop attention and the rest of the time I let it cook itself while I fed the pup, let him outside, went outside with him (with window open to keep an eye on the food), straightened up some things, washed a few dishes, changed clothes…etc.
Truthfully, I’m always slightly baffled (and bummed) when I hear someone say they don’t have the time or funds to cook good, healthy food. Believe me when I say, it doesn’t take fancy ingredients, excess money, or excess time to cook up a fresh, hearty, delicious, local meal, using just a pot and a pan.
Spring is officially coming at us this week! Consider celebrating the arrival of a fresh new season filled with green, by springing for plants—eat vegan for an entire day.
There’s still time to join the masses in making an official pledge to eat plant-based this Friday, March 20, via Meatout.org. Since 1985, this international Meatout event has helped raise awareness of the benefits of eating vegan: helping animals, achieving great health, and saving the planet. Each year, thousands upon thousands make a pledge and join in.
If you are thinking of springing for plants this season—by pledging to do so Friday, or any other day—here are some suggestions to help you eat vegan at all hours, any day you choose.
When the topic of this year’s Pensacola Double Bridge Run originally came up in conversation, I assumed the race was either the same weekend as the New Orleans Rock ‘n’ Roll Half Marathon (just like it was last year), or pretty close. Regardless, I went ahead and wrote it off as a “no go” for me, that is, until I found out that it was set to take place two weeks after the NOLA Rock ‘n’ Roll Half, and that my mom was planning to run it.
After these realizations, I was sold. I had no desire to race it. Instead, I decided that more than anything else, I wanted to run it with my mom and pace her. I couldn’t miss this opportunity. And so, I took a quick weekend trip home to do just that. It was everything I could have hoped it would be—and so much more.
Fun Fact: My running story dates back to the stroller. I then eased into running on my own two feet by participating in one-mile fun runs. This photo above is of my mom holding my hand and helping me along during a fun run. I was about four years old, and she was in her early 40s. Until the Double Bridge Run, the longest race my mom and I had ever run together is a 5K. Continue Reading…
This past weekend was the first weekend I’ve been back at home in awhile without some sort of major happening taking place, which meant ample downtime after playing catch up for a few days.
For a delayed birthday celebration Saturday evening, my mom and I enjoyed an evening of grilling on her best friend’s deck overlooking Pensacola Bay. During the summer months my body especially craves lighter meals, which urges me to really focus on clean eating. Once it cools off a bit and gets slightly more tolerable outside in the evening hours, firing up the grill offers a festive way to enjoy fresh vegetables. Our vegetable features for Saturday evening consisted of grilled Portobello mushrooms, zucchini and onions. For a simple marinade, these veggies were brushed with a blend of garlic, salt, pepper and basil in Walnut EVOO.
In case you missed it, yesterday was Earth Day—a designated time to reflect on the natural world we live in, and consider the steps we individually and collectively can take to preserve our surroundings, by practicing acts of protection, concern, and respect. For me personally, Earth Day is a time to reflect on the meaning of two things very close to my heart: 1) a plant-based lifestyle, and 2) connecting with the natural world on foot, be it by way of walking, running, hiking, or even chasing waterfalls.
Welcome to Vegan on the Run. A blend of all things active and of course—vegan. My name is Sarah Kathleen McCartan. I am a full-time writer, avid long-distance runner and vegan foodie. I am quite literally and figuratively, a Vegan on the Run. You can learn more about my vegan journey here.
Vegan on the Run was born out of the desire to bring my vegan, writing, running, health-focused, nutrition-minded and wanderlust-filled worlds together in a holistic fashion, under one roof. Following is a breakdown of what you can expect to find presented via this outlet.
At the heart of Vegan on the Run is food—food that is plant-based, and free of all animal products and byproducts. Although I grow giddy over letting my creative juices flow in the kitchen and executing inventive dishes bringing in unexpected flavor combinations, I am someone who values low hassle food without extensive preparation. My desire to keep things simple will be reflected in all recipes posted. In my humble opinion, time is money, and you should spend more time sitting and savoring each bite of your food, than you do preparing it. Along with priding myself on crafting budget-friendly food that looks and tastes so good you would swear up and down it’s not vegan, there is a method and level of practicality lurking behind my madness, plus nutritional considerations that come into play, all of which will be shared with each recipe.
ON THE RUN
As a runner, I will be sharing my own experiences as well as offering what are intended to be insightful tidbits related to the running experience, from a plant-fueled perspective. Since running is an integral piece of my life, and my lifestyle puzzle, you will find this overflows into all other aspects. Literal running aside, On the Run features other athletic-related endeavors, and documentations of out-of-area explorations ranging from day trips to multi-day “runcations.” (Yes, a runcation is a real thing). Naturally, at the backbone of any run, or veg-adventure is, yep, you guessed it—plant-based fuel.
For the intents and purposes of Vegan on the Run, locavore encompasses local food musings of all shapes, sorts, and sizes. For me, being a “locavore” vegan means supporting those local businesses that either are fully-focused on serving up plant-based cuisine or have expanded their menus to include such desirable options. Taking things a step beyond, nothing quite compares to food that is grown close to wherever it is you call home. I am fortunate enough to have established relationships with passionate foodies and restauranteurs in my hometown of Pensacola, Fla., who have teamed up with farmers to keep things truly local.
Lifestyle spans across all aspects of life, from a vegan viewpoint—health matters, sustainability practices, product discoveries, nutritional considerations, and practical applications to daily life routines. Lifestyle is less about what the ideal looks like, and more about how to craft whatever it is you do around the lifestyle you desire, rather than the other way around.
Ultimately, the hope is for Vegan on the Run to not only offer an outlet for sharing my own explorations in the delicious flavors and healing powers of vegan food, but to encourage others that you can, in fact, live out a healthy, active, plant-based lifestyle, and do what you love. These things don’t have to battle against each other. In fact, they can even go hand in hand.
Thank you for joining me on this plant-powered journey! This is only the beginning. In the coming days, you can expect to see initial posts filled with some of my favorite vegan eats that will not only meet your hunger cravings, but quite possibly make you do a double take, and even swoon. And get ready to be pleased with how simple my concoctions are to execute. I am certainly an advocate for what I like to call “double wins.”
If you enjoy something you see on Vegan on the Run, please feel free to spread the word, and share with friends and family members. Also, be sure to like Vegan on the Run on Facebook for even more plant-based food, active fun, and herbivore inspiration.