Well, it’s been a busy summer, full of travel, food, and being a dad. And as you probably guessed from the title of this post, lots of work on a new book!
The short version: The No Meat Athlete Cookbook: 150 Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life is due out next May, written in collaboration with chef Stepfanie Romine and published by The Experiment. They published the #1 New York Times bestselling Forks Over Knives book and more recently, the quirky, virally popular Taco Cleanse. They really understand our vision for the book and what No Meat Athlete stands for as a movement, and Stepf and I couldn’t be more excited to work with them.
A few more details …
It goes without saying, I think, that I’m really proud of my first book, No Meat Athlete, and what it has done. Not quite three years after publication, it’s been translated into three foreign languages, sold over 26,000 copies, and introduced a ton of people to my simple approach to food, running, and habit change.
So why a new book? Lots of reasons.
- The first book wasn’t a cookbook. It had 50 or so recipes, favorites of mine from my first few years eating this way. But the way I eat has continued to evolve, and I’m really excited to announce that every recipe in the new book (100% plant-based, of course) has an explicit oil-free option or is oil-free as-is. This way, people who still like using oil can put it in, while those who don’t can easily keep it out.
- No Meat Athlete has grown into something that’s about far more than just me. So the choice to work with Stepfanie, an amazing plant-based chef, health coach, and yoga instructor whom I met in Asheville, was an easy one for me. She brings a female perspective, interest in sports besides just running, and a ton of culinary knowledge that I don’t have (yet, that is … see below).
- It’s time! When the first book came out, I think No Meat Athlete as a blog had maybe 20,000 email subscribers. Now we have 160,000. Plus tens of thousands of No Meat Athlete Radio listeners. And running groups across the world. We’ve grown so much since that first book, and with a giant platform of passionate readers and listeners, I think we’re very well-positioned to spread this healthy, compassionate message with The No Meat Athlete Cookbook.
So that’s what I’ve got for you now. The book is in the editing stage now, but Chef Stepf and I are so proud of this book and how accessible it’s going to make healthy, substantial, plant-based eating for athletes (and by that, we mean anyone who moves!) everywhere.
As soon as I’m allowed to spill more beans — including some recipes, excerpts, etc. — I will, along with information about pre-ordering once that’s set up and ready to go.
In Other News: Upcoming Events!
I’ve got two big ones on the calendar this fall, and one for early 2017, with lots more to come around the release of the new book next spring:
- A second Vegan Running Retreat at the Stanford Inn By the Sea in Mendocino, California (Oct. 13-17, 2016) — with my friend and certified nutritionist Sid-Garza Hillman. The first one this summer was an absolute blast, and I can’t wait to do it again. Two-a-day runs through redwood forests and along sandy coastlines and rocky cliffs, yoga classes, talks by me and Sid, plus incredible vegan food from The Ravens Restaurant at the only 100% vegan resort in the United States are all included. Here’s a video Sid and I put together about the first retreat:
If you’d like to learn more about joining us this October, details are on the Stanford Inn’s website. Mention my name or No Meat Athlete for a 10% discount when you register.
- Remedy Food Atlanta (Nov. 11-13, 2016) — this summer I spoke at Remedy Food Toronto, and quite honestly it was one of the best events I’ve ever been a part of. The lineup of speakers at Remedy events is amazing, and the best part (for me) was that this one sealed the deal in my dad’s transition to vegan (he won’t use the v-word, of course). It’s all happening again in Atlanta, where again I’ll be speaking (with a brand new talk) and taking part in a fun cooking competition at the end of the weekend. Early bird pricing runs through the end of August, and if you use my code NOMEATATHLETE, you’ll save 20% on top of that.
- Holistic Holiday at Sea vegan cruise (Mar. 11-18, 2017) — so it’s not until next year, but now’s the time to sign up for the world-famous vegan cruise. This will be my third year on the cruise, and this year I’ll be giving a brand new talk. My wife, Erin, and I look at the cruise as an annual health reset, a chance to treat our bodies well for a week while relaxing on Caribbean beaches in between talks by a giant lineup of speakers, including most of the famous “vegan docs” each year. Get all the info here, and once again, mention me or No Meat Athlete for a $50 onboard credit if it’s your first time on the cruise. Or listen to my podcast recap of our first year on the cruise.
Finally … Culinary School!
Being a “real” chef and going to culinary school has been a dream of mine for a long time, dating back even to before I started No Meat Athlete (and all the early cooking posts are evidence of this!).
So I was excited when vegan chef Jason Wrobel (star of the Cooking Channel’s How to Live to 100) told me in a recent interview on No Meat Athlete Radio about an online cooking school called Rouxbe, and that he found his experience in their six-month Professional Plant-Based Certification Course to be even more thorough than back when he went to in-person culinary school.
As a dad to two young kids, moving to a place like NYC for in-person culinary school in the next few years just wasn’t in the cards, so I can’t tell you how excited I am to be taking the course at Rouxbe. We’re just a few weeks in, but I’ll be sharing a lot on social media and this blog and our podcast about my experience, posting photos or videos I upload for some of my assignments.
Should be fun. 🙂
Whew! And with that, you’re up to speed on what I’ve been up to and what’s on the horizon. Of course there’s lots more exciting stuff in the works, and I look forward to sharing all of it.