A new cookbook by Peloton’s Head Instructor Robin Arzón is helping readers fuel their bodies with high-protein, plant-based recipes.
Eat to Hustle includes 75 recipes from breakfast foods like the Shakshuka-Style Tofu Scramble and Sweet Bean-Stuffed French Toast to snacks and sandwiches like Seasoned Kale Chips and Lentil Sloppy Joes.
Many of the dishes, like the Tofu Chicharrones, incorporate flavors from Arzón’s childhood. Raised in a Cuban and Puerto Rican household, pork was often on the menu when she was young. But transitioning to a plant-based diet didn’t mean abandoning those culinary traditions. She realized she could still nod to the foods she grew up eating.
“I am very proud that I was able to remix these dishes because I want my kids to know where their family came from, but I also really want to maintain the integrity of a plant-based home,” Arzón tells Food Tank. “I didn’t feel like it had to be either-or.”
Throughout Eat to Hustle registered dietitian Dalina Soto offers additional nutrition tips and guidance. “She’s a fellow Latina and she comes from a point of view that you don’t need to relinquish culture in order to have a wellness conversation,” Arzón explains.
Mythbusting is an important part of the book, which responds to questions about a plant-based lifestyle that Arzón has fielded throughout her career as an instructor. “The number one question [I get] as a vegan athlete is: How do you get your protein, and have you really built muscle eating plants and plant-based foods? The answer is absolutely.”
Eating well and feeling good are important to Arzón, but she also believes that this doesn’t have to come at the expense of joy. Recipes like the Silky Caramel Flan, Strawberry Protein Pops, and Gooey Cinnamon Rolls offer an opportunity to be more indulgent. “Food should be fun,” Arzón tells Food Tank. “It’s not exclusively functional.”
Listen to the full conversation with Robin Arzón on “Food Talk with Dani Nierenberg” to hear more about prioritizing consistency and intention over isolated perfection, health and fitness in the era of GLP-1 drugs, and developing meals that work for every body, age, and lifestyle.
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Photo courtesy of Amie Johnson, Unsplash
