Running on Veggies: Plant-Powered Recipes for Fueling and Feeling Your Best

Bildrici, a triathlete and nutrition coach, includes more than 75 recipes in her debut plant-based cookbook, which is tailored specifically to athletes though it also has general utility. Bildrici provides sample menus for both endurance athletes in peak training and the everyday health-conscious person. Recipes are broken down into useful categories: mornings, smoothies, bowls, plates, “On the Side,” “Adventure Snacks,” sweets, and condiments/dressings. Bildrici’s inventive use of fruit to sweetness is a highlight, in recipes for a tahini-date smoothie and baked pumpkin quinoa. The addition of chickpeas and butternut squash to the “Southwestern Vegetable Slow Cooker Chili” was unexpected but a nice touch, and her “Spanish Potato Omelet” (or tortilla) makes a quick and filling dinner. Plants are at the center of the cookbook, but it does include a number of recipes with fish. There are also recipes formulated by athletes and trainers.