What does Antonio eat? The plant-based athlete
The one question I get the most from people is what my daily intake of food looks like. My answer is usually followed by the importance of planning and prepping your meals. Once you map out your week and shop accordingly, then you have set yourself up for success. Meal prepping is vital in fitness success.
My activities for the day determine what I eat and how much of it. For example: If I know I’ll go mountain biking after work, my typical breakfast will be a bowl of steel cut oats with raisins, flax-seed meal and nuts. Lunch will be a good serving of lentils with rice and maybe some avocado.Snacks come a couple of hours later right before I hit the trail and those include a cliff bar and a performance liquid (MX2O).
So here is what my typical week looks like. I typically rotate the items to stave off monotony as the days go by.
Breakfast:
steel cut oats with flax-seed meal, raisins, nuts, fruit
old fashioned rolled oats,
sweet potatoes,
toast with almond butter
Coffee with almond milk and honey(or stevia)
Lunch:
lentils green/red/chickpea (Indian style, Mexican, Moroccan, Thai),
rice (jasmine, basmati, brown, farro, wild rice, couscous,quinoa)
Red lentil pasta, brown rice, pasta, orzo, sauces (pesto, marinara)
Buddha bowls-protein based bowls (grains, greens, legume, and veggies)
Zen Fuze (when I’m in a time crunch)
Dinner:
low activity days fruits, nuts, granola, oat bar)
High activity days have the same as lunch options
Snacks
fruits, nuts, granola
Bars: Cliff, Crunch
Sweet potato chips, plantain chips
Supplementation