Indira Knox had always been conscious of her diet as a competitive runner. However, she encountered an unforeseen obstacle after switching to a vegan diet: locating healthy, plant-based foods that improved her performance and sped up her recuperation.
“At first, I thought just being vegan meant I was automatically eating clean,” she admits. “But fake meats and protein bars weren’t doing the trick.”
She became aware that although her meals were technically vegan, they might not be high in nutrients. According to Indira, “I was getting enough calories, but not enough support for my muscles, joints, and endurance.”
So she started honing her vegan strategy. Warm quinoa porridge with banana and nut butter on top was the first thing in the morning. Typically, lunch consisted of a well-balanced bowl of roasted vegetables, lentils, and tahini dressing. Almond milk, pea protein, berries, and a dash of turmeric became her go-to post-run snack.
“I concentrated on functional whole foods,” she says. “Every bite had to accomplish something, whether it was to repair tissue, lessen inflammation, or sustain my energy levels.”
The outcomes appeared rapidly. She recovered more quickly. Throughout the day, her energy felt more steady. And she noticed fewer injuries, which she credits to better inflammation control through food.
According to Indira, being a vegan athlete involves more than just abstaining from certain foods. “It’s about deciding what genuinely feeds you.”
