"I really try to use the time and an accessibility I have to create food that will bring out the best in me,” Lucy says.
Being an athlete is all about discipline and consistency. We usually think of these in terms of training – getting out the door, whether we feel like it or not, day after day, week after week.
How we eat is often religated to a secondary factor; nice, but not as valuable as the training part. Napolean Bonaparte's famous statement, "an army marches on its stomach", suggests otherwise – food is what carries us forward. And the more nutritious it is, the better we will perform.
In this series of posts we explore how Suunto ambassadors and athletes keep their tanks fuelled. First up, Australian ultra runner Lucy Bartholomew shares her passion for a plant-based diet.
Running on a plant-based diet
© Lucy Bartholomew
Lucy Bartholomew, 22, recently completed the 100-mile Western States Endurance Run, and she did it on a vegan diet. This means she gets to eat lots of fruit and vege, her favorite thing next to being on the trail.
“As an athlete I think that you are what you eat and the fuel you put into your engine is the performance you will receive so I really try to use the time and an accessibility I have to create food that will bring out the best in me,” Bartholomew says. “I love the way that different food and recipes work for different people, how you can share this form of culinary artwork and always give a unique twist with your own personality.”
Go to, easy meals
The green smoothie, or “Shrek poo”, is one of Bartholomew's staple meals. Photo by Kimber Pine on Unplash.
“My favorite thing to create for myself and others is a Buddha bowl. You have probably never heard of it and that's the best thing about; it isn't anything specific it's just a bowl filled with goodness and plants. I usually enjoy some baked sweet potato in there, a bean of some sort, a nut-based salad dressing and an abundance of raw and cooked vegetables.
“My morning go-to is a smoothie bowl that is a thick smoothie made with frozen bananas and is usually green because I add spinach and other vegetables to keep my body loaded with nutrients. I usually top this with more fruit, nuts and seeds.”
Having the essentials on hand
“I have learned about the importance of being organized and making time to prepare food,” Bartholomew says. “I always carry with me my ‘essentials’ that I can easily survive off on the go. These things include rolled oats, greens powder, nut butter and nutritional yeast. Along with these, I pick up and whatever fruit and vegetables I can get my hands on and then I'm a very happy little camper.”
Direct from the earth
“I really believe that 'you are what you eat' and the more you can eat directly from the earth, and without the packaging, the better the food will make you thrive.”
Lucy's Buddha bowl
One of Bartholomew's Buddha bowls. © Lucy Bartholomew
Ingredients
Sweet potato, chopped in chunks
Red cabbage, roughly chopped
Carrot, grated
Beetroot grated
Chickpeas, drained and rinsed
Cooked rice/quinoa
Broccoli, any veg!
Turmeric
Cayenne pepper
Salt and pepper
Hummus
Tahini, miso, turmeric dressing
You could also add some boiled eggs, meat, tofu, fish
Method
- Bake the sweet potato in the oven at 180° C for 30 minutes. I like to bake my potato without oil, but if you like it a bit moister then add some oil.
- Place drained chickpeas onto a baking tray and sprinkle with some turmeric, cayenne pepper, salt or any spice you choose. Roll them around to pick up all the spice and flavors and also place in the oven with the sweet potato for 20 minutes or until crispy.
- Steam any vegetables or prepare other veggies you have decided to use.
- Place cabbage, beetroot, carrot and cooked grains, additional veg into a serving bowl. Add sweet potato and chickpeas when ready. Top with hummus, tahini dressing or your own versions! And enjoy!