Foreword by Brendan Brazier IntroductionHow adopting a plant-based diet might just make you a better athlete, my story of qualifying for the Boston Marathon six months after I became a vegetarian, and how to use this bookSection I: How Plant-Based Nutrition Can Work for Athletes [updated advice and sections added] Chapter 1: Food and Nutrition Philosophy (When Did Eating Become so Complicated?)What's wrong with our modern attitude toward food and what we can do to fix it Chapter 2: Getting Started: Creating a Healthy, Plant-based Eating HabitHow to use the tools of habit to make a healthy diet last; a simple approach to eating right without counting calories or following complicated rules Chapter 3: An In-Depth Guide to Plant-based Nutrition for SportsGuidelines for getting everything you need to fuel your active lifestyle Chapter 4: In the Kitchen: Basic Cooking Skills to Save You Time, Energy, and EmbarrassmentHealthy, plant-based eating starts with getting into the kitchen-a quick-start guide to cooking fast, delicious meals Chapter 5: Recipes to Fuel Plant-Based Athletes (and their Families, too!) [10 new recipes added]57 recipes for breakfast, lunch, dinner, desserts, snacks, and sportsSection II: Running on Plants [updated advice and sections added] Chapter 6: How You Can Learn to Love RunningThe reasons that make running one of the best sports for getting in shape-and staying that way for life Chapter 7: How to Make Running a HabitCreating the running habit and the simplest approach to running safely and efficiently Chapter 8: Taking It to the Next Level with Advanced Training TechniquesWorkouts for serious training and workout-specific nutrition guidelines Chapter 9: The No Meat Athlete 12-Week Strength Plan [This is an all-new chapter.]Increase your overall athletic fitness with this 12-week strength program, created by vegan bodybuilder Robert Cheeke Chapter 10: Training for Your First (or Your Fastest) Race Running gets fun when you sign up for your first race; specific training plans for 5K, 10K, and half-marathon
Matt Frazier is a vegan ultramarathoner and founder of the No Meat
Athlete movement (www.nomeatathlete.com). In 2014, Greatist
magazine named Matt one of the '100 Most Influential People in
Health & Fitness.' He is the author of The No Meat Athlete
Cookbook and is featured regularly in running magazines,
websites, and books, including Thrive Foods by Brendan Brazier and
Finding Ultra by Rich Roll.
Matthew Ruscigno, MPH, RD, holds two degrees in nutrition and is past chair of the Vegetarian Nutrition Dietary Practice Group of the Academy of Nutrition and Dietetics. In addition to his public health work, Matthew has a private practice and works closely with vegan athletes. An athlete himself, he has raced 'The World's Toughest Iron-Distance Triathlon' in Eidfjord, Norway, ultramarathons, and 24-hour mountain bike races. He is a three-time finisher of the Furnace Creek 508, a 500-mile non-stop bike race that National Geographic calls the eighth hardest race in the world. Matthew contributed to the bestseller Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz. Matthew lives in San Diego, California.
Brendan Brazier is the formulator and cofounder of Vega, bestselling author of the Thrive book series, and editor in chief of Alive magazine. He's also a former professional Ironman triathlete and a two-time Canadian 50km Ultra Marathon Champion. Brendan is regarded as one of the world's leading authorities on plant-based performance nutrition and works with several NHL, NFL, MLB, UFC, and Olympic plant-based athletes.