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A Plant-Based Cookbook That Caters To Athletes

Thrive Energy Cookbook is a collection of 150 plant-based recipes, all designed to provide easy-to-digest energy to fuel your athletic goals.

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The most recent release from former pro triathlete and vegan Brendan Brazier, Thrive Energy Cookbook ($23, Thriveenergycookbook.com) is a collection of 150 plant-based recipes, all designed to provide easy-to-digest energy to fuel your athletic goals. The meals are categorized as transitional (for those who are new to following a plant-based diet), gluten-free, protein-rich, raw and super nutrient dense (based on the ratio of calories to nutrients). The recipes, which range from smoothies and soups to burgers and noodle bowls, are creative and flavorful, and many feature a slant toward Asian flavors, such as curry and miso. While the ingredient lists are typically long for the more hearty meals—and may require you to buy ingredients from specialty markets—the directions are all simple enough for any home chef to follow. There is also a collection of athlete-focused recipes for pre-, during or post-workout fueling. And if the tasty recipes aren’t enticing enough to get you to try a vegan diet, the stunning food photography featured throughout will definitely do the trick. Try this vegetable-packed rice bowl recipe from the cookbook and see for yourself.

RELATED: 4 Plant-Based Endurance Nutrition Options

Yellow Peanut Curry Rice Bowl

Loaded with vegetables, this classically flavored, nutrient-packed curry takes a little time to prepare, but the lively flavors and complementary textures of the various veggies absolutely make it worthwhile.
*Gluten-free
*Transitional
*Super nutrient dense

Ingredients
¼ cup virgin coconut oil
2 cups finely chopped sweet onion
1 cup peeled and diced carrots
1 cup diced celery
2 T pounded and thinly sliced lemongrass
1 T minced garlic
1 T peeled and finely chopped fresh ginger
2-3 T yellow curry paste, or to taste
6-8 fresh or frozen lime leaves
1 large sweet red pepper, diced
1 large sweet green pepper, diced
2 cups quartered baby bok choy, washed twice
1½ cups drained canned baby corn
½ cup smooth natural peanut butter
1 cup vegetable stock
4 14-ounce cans coconut milk
(preferably higher in fat)
8-10 fresh Thai basil leaves, torn
1 cup toasted peanuts, chopped
2 T cane sugar
1 cup whole-grain brown rice, cooked
1 cup bean sprouts
4 small handfuls of pea shoots, for garnish
4 small lime wedges, for garnish

Directions
In a large pot over medium-high heat, melt the coconut oil. Add the onion, carrots, celery, lemongrass, garlic and ginger; cook, stirring frequently, for about 5 minutes. Add the curry paste. Cook, stirring, until the curry paste has melted and mixed with the vegetables, about 5 minutes. Add the lime leaves, red and green peppers, bok choy and baby corn. Cook for 3 to 4 minutes. Add the peanut butter and cook, stirring, until melted and fully combined. Reduce heat to medium. Stir in the stock and coconut milk. Add the basil, half of the peanuts, and the cane sugar. Bring to a gentle simmer, stirring to blend in the coconut milk, about 15 minutes. Do not let boil or the coconut milk may split. Serve in large bowls over brown rice with bean sprouts layered on top. Garnish with pea shoots, toasted peanuts and lime wedges. Serves 4.

Recipe reprinted with permission from Thrive Energy Cookbook by Brendan Brazier ($23, Da Capo Press).

RELATED RECIPE: Curry Chicken Bowl