After running her first half marathon, Elodie Perez felt proud—and incredibly sore. But more than that, she was shocked at how drained she felt even days later. “I thought I was fueling well,” she says, “but my muscles didn’t agree.”
As a vegan, Elodie assumed her usual plant-based meals were enough to support recovery. But when she started working with a trainer, she realized she was missing key pieces: complete proteins, steady calories, and anti-inflammatory nutrients.
Rather than overhaul everything, Elodie started planning her meals with recovery in mind. Her focus shifted toward consistency and balance. “I wasn’t just eating healthy anymore,” she says. “I was eating to feel strong again.”
She began incorporating more lentils, tofu, quinoa, and tempeh into her daily rotation. After workouts, she prioritized smoothies made with plant protein powder, berries, and almond butter. And she leaned into foods that naturally helped reduce soreness—like turmeric, leafy greens, and omega-rich flaxseeds.
“I stopped worrying about being perfect and focused on how I felt,” she explains. Recovery time shortened. Sleep improved. And instead of viewing meal prep as a chore, she started treating it like part of her training.
The best part? She didn’t need fancy supplements or complicated routines. “It was still 100% vegan,” she smiles, “but finally functional.”
