Reality—we all exist within the confines of complex human bodies. Regardless of shape or size, we are all comprised of bones, flesh, blood, and teeth.
While our spirits may be infinite, we rely on these physical forms to carry us throughout our daily activities. To keep our bodies functioning at their best, it is up to us to feed ourselves what we need to thrive and heal, rather than merely survive, or breakdown. This is my ultimate motivation and drive for supplying my body with plant-based food that is as close to its natural form as possible.
Going vegan at the start of my 20s, coupled with a move toward mindfulness and reevaluating my relationship with food, turned my life around for the better. Still, I am not here to say choosing to eat only plants is a magical shield, nor am I wearing some sort of invincibility cloak. The truth is, everyone gets worn down sometimes.
Even us vegans get sick.
It’s here. It’s here. It’s almost here. That’s right—I’m talking about Halloween!
Have you carved your pumpkin yet?
I must admit, although Andrew and I picked out our pumpkins weeks ago, they are still sitting patiently on his porch, ready and waiting. It appears carving will be happening tomorrow on Halloween, just in time for the ocassion. Better late than never, right?
Despite our tardiness in carving these particular pumpkins, the past several weeks have been quite pumpkin-filled.
Earlier this month, Andrew assisted me on a festive backyard photo shoot for a guest post I wrote for the Oiselle Blog—Bird is the Word, titled “Fall Fuel Favorites for Plant-Based Runners.” Since I opted for a slightly more serious photo to accompany the post, here is an outtake from that session.
I am not what you would call a melon person. Yes, I said it. I hesitate ordering fruit salad as a side item when dining out because I know there is a 90 percent chance that it will be packed with honeydew or cantaloupe that is void of all color and freshness. Maybe some soggy pineapple if I’m lucky. While I’ll never appreciate melons that have become void of all color and taste, I’m slowly but surely growing to develop a liking for fresh melons, starting with one I already enjoy in small doses—watermelon. Although as a kid my watermelon intake was limited to pool parties, I’ve since learned to enjoy watermelon in cocktails and smoothies.
During the early part of this year, when I first started marathon training, I found myself struggling with proper fueling. Although at that point in time I had just kicked off my perfect oatmeal morning ritual, I had yet to develop a consistent regime for fueling before, during, or after runs.
Sure, I was drinking a reasonable amount of water, but I wasn’t taking any extra measures to replace electrolytes. As things heated up and the marathon rapidly approached, I found myself ending my long runs covered in salt, and feeling dehydrated and spent. Once I reached that point, no amount of water could revive me. Like many, I knew I could and should be fueling better, but I wasn’t taking the necessary strides.