The (Fifth) Big Q&A Episode

Q&A

And we’re back with another of the infamous NMA Radio Q&A episodes, where we take listener questions and do our best to answer them. Sometimes more successfully than others…

Check out previous versions here:

In this episode we tackle marathon nutrition, meat substitutes, how to go vegan, running hills, sugar, and oh so much more.

Here’s what we talk about in this episode:

  • Sloshing in your stomach
  • The simple approach to going vegan
  • Doug’s new favorite energy gel
  • Hills glorious hills (and what to do when you don’t have any)
  • Soy curds, mushrooms, seitan, and other meat substitutes
  • What’s the deal with sugar?

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Raising Vegan Children (Featuring Matt’s Kids)

Eating vegetables by child make them healthier

As my wife and I and start to feed our seven-month-old real food for the first time, we’re talking a lot about how to approach raising our daughter on a plant-based diet. Are we super strict or lenient?

How do we explain why we don’t eat meat?

What do we say when a parent questions our decision?

In today’s episode, I sit down with Matt and his wife Erin to discuss their experiences raising two vegan kids of their own. Plus we bring on their two kids for a few questions as well.

Vegan kids say the darnedest things, don’t they?

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How to Go From Zero to 5K

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Want to become a runner, but don’t have a clue where to start?

Up until today, NMA Radio wouldn’t have been much help. As Matt and I looked back through the archives, I couldn’t believe we hadn’t covered the topic of running for beginners since episode six, and 5K training … never? There was last summer’s Running Camp (check out parts 1, 2, 3, 4, and 5), but that was geared more towards people who were already running.

So in today’s episode, we go back to the very basics — how to start running if you’ve never run before. And we build up to training for your first 5K race.

It’s our version of a couch-to-5K episode, if you will.

Here’s just some of what we talk about in this episode:

  • What not to do on your first run
  • Why walking is a good thing
  • Do you need new shoes?
  • Don’t make Matt’s sock mistake
  • Fueling your first runs

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The Relaxation Episode

Woman relaxing at home

“Just relax.”

Sounds way easier than it actually is, doesn’t it?

Relaxing can mean different things to different people, and the way we relax can have a lasting impact — positive or negative — on both the body and mind.

In today’s episode Matt and I discuss our go-to forms of relaxing after a busy day or a particularly stressful week, and why some relaxation techniques might be better than others.

Here’s just some of what we talk about in this episode:

  • Happy hour at the bar … is that relaxing?
  • Why Doug gets out of bed in the middle of the night
  • The positive effects of going outside
  • Matt and the Nintendo Switch

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Should You Care What Other People Think? with Robert Cheeke

Red treadmill, track running at the stadium

You’re an athlete. You’re a vegan. You’re a runner, bodybuilder, yogi.

Should you care what other people think of how you take care of your body?

In a world where posting each workout to social media is standard, and sharing what you eat, or how many steps you take each day is celebrated, it’s hard not to care what others think. In part, because the approval (or disapproval) is almost instant.

That’s the topic of today’s episode with vegan bodybuilder Robert Cheeke, and whether sharing all that information is actually a good thing for your health and goals.

Here’s just some of what we talk about in this episode:

  • Perfection and putting yourself out there
  • How Robert’s new book is more honest
  • Does social media help or hurt our goals?
  • Robert’s history with standup comedy
  • The power of being honest with yourself and others

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Julie Piatt on Demystifying Vegan Cheese

julie

Cheese. I can finally make cheese!

Cheeses (from nuts, not dairy, of course) that the recipes I really want to cook call for. For example, long before I went vegan, my signature (slash, only) dish was gnocchi with gorgonzola sauce.

Well, thanks to Julie Piatt’s recipe on page 99 of her brand new cookbook This Cheese is Nuts, now I can make gorgonzola — and the dish again, in full, plant-based glory.

Same goes for authentic margherita pizza (mozzarella) and any number of Mario Batali recipes like fava beans with burrata and mint.

(Haha, can you guess what my favorite cuisine to cook is?)

Wouldn’t you know it though, Julie put recipes for both these cheeses (and about 30 others) in her book.

So that’s my somewhat quirky reason for loving This Cheese is Nuts, but much more importantly, the book is an answer to that most tiresome of “why I could never go vegan” excuses… called “I could never give up cheese.”

Not the first book to attempt to be that, but judging from its Amazon reviews and ranking already, I get the sense it’ll be the first one to do it on a bigtime, mainstream, somehow-your-weird-non-vegan-aunt-knows-about-it kind of level.

In today’s episode of No Meat Athlete Radio, I speak with Julie about just that, and what it could mean for the community.

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Is it Possible to be 100% Vegan?

Vegetables and fruits, text space.

It all started with a Facebook comment, where a non-vegan proudly proclaimed, “It’s impossible to be 100% vegan.”

My first thought was, “whatever, I’m 100% vegan!” But then it got me thinking.

Am I? Is Matt? Are you?

I subscribe to this label, but what does it even mean?

In today’s episode Matt and I break down that question. We start with the definition of veganism, then explore how realistic it is to follow a 100% vegan lifestyle. And finally, is that even important?

Here’s just some of what we talk about in this episode:

  • What does “vegan” even mean?
  • Ordering at non-vegan restaurants
  • My leather wallet (and other non-vegan clothing)
  • Representing the movement

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The No Meat Athlete Cookbook Release Week Episode

NMA_product shot

It was a big week for hosts Matt and Doug. Doug ran a 100K ultramarathon, and Matt released his second book, The No Meat Athlete Cookbook.

In today’s episode we discuss the ups and downs for both, and the surprising sell-out success of the new cookbook.

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