Plant-Based Protein and Thick-Crust Pizza Help Nia Akins Crush Her Workouts

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The middle-distance runner cooks with fresh, local ingredients, and is never afraid to try something new.

My cooking style is definitely to “go for the plants,” and don’t be afraid to try new things, especially when it comes to plant-based food.Nia AkinsFor dinner, I tend to whip up some kind of sweet potato bowl with kale and chickpeas. Lately, I’ve been making homemadeand stews that typically include fresh, local ingredients like curried sweet potato and lentils.

I know it makes no sense in the summer, but I still love to eat soup. The more time soups and stews sit in the fridge, the more time the flavors have to mix together. So they’re really good a couple days out.For dessert, it’s all about a classic: a good chocolate chip cookie. When I’m in training, sometimes I’ll use chickpeas, maple syrup, chocolate chips, and peanut butter in the blender to create a healthier version to snack on, but it’s not quite the same.

 

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