Get your lake gear ready, it's time for week two of Summer Running Camp!
This episode we break down proper running form, from your head to your feet.
Summer time means warm weather, fresh veggies, and vacations. And for Doug and Matt, it also means a mid-year reset.
In today's episode they discuss the power of this season, and how to use it to set new health, fitness, and nutrition goals to round out the year.
And we're back this week with one of our favorite series, your listener questions!
This time we answer questions on long bike ride nutrition, blood pressure, protein, and "knoxing". Don't know about knoxing? You'll just have to listen to find out...
I hope you packed your bags, because we're headed to summer camp!
No Meat Athlete's Summer Running Camp, that is.
Today's episode is the first of a new series we'll share throughout the summer on the fundamentals of running. First up, building and establishing a consistent running routine.
I know this might not be a popular thing to say, but ever since going vegan I've lost all inspiration and excitement for cooking.
Celebrity TV chef Jason Wrobel doesn't have that problem. In today's episode we discuss how to stay motivated and inspired in the kitchen, and what we need to know about eating for longevity.
We're run, we lift weights, we do yoga, but what if instead of putting all those movements into boxes, we instead looked at moving better as a whole?
In today's episode we chat with Aaron Alexander, host of the Align Podcast and expert in movement, about how we can better integrate movement into our daily lives.
Doug just completed his 3rd 100-mile ultramarathon, and this time more things went right than wrong.
In today's episode Matt and Doug discuss the changes he made going in to this race, and how they contributed to a successful ultramarathon.
Jasmin Singer, co-host of the Our Hen House podcast and author of Always Too Much and Never Enough, shares her story through food addition and weight loss.
A vegan activist for years, Jasmin remained addicted to food and overweight until the documentary Fat, Sick, and Nearly Dead sparked a change. A change that would eventually lead to losing 100 pounds.
In today's episode we sit down with Jasmin to share her transformation and why she feels so betrayed by the food industry.
That is the question ... that we're discussing today.
Today's topic came from a listener who asked if it's better to have race goals or run simply for the joy of running. As you might expect, Doug and I have different viewpoints on this one.
It's rare that I call anything life-changing, especially when it requires me to clean out my closets.
But today's episode is all about a new habit we have both adopted that truly does have the power to be life changing. Dare I call it magical?
Sometimes you have to flip things around, so today we're rebroadcasting an interview with Matt Frazier from Nicole Antoinette's podcast, Real Talk Radio. In this episode they cover goal setting, failures and adjustments, and transitioning to a vegan diet.
We've covered general training advice, running nutrition, and ultramarathons, but somehow we skipped the episode that guides you through your first marathon training.
Good news ... that oversight gets resolved today!
In today's episode, we cover everything you need to know to start training for your first marathon: From how to pick your marathon, to training and nutrition advice, and exactly what to do on race day.
And we're at it again, answering listener questions with yet another massive Q&A episode. This time tackling running injuries, the ketogenic diet, vegan pregnancy, and oh so much more.
If you eat the healthiest diet in the world, but it stresses you out to plan, prepare, and eat it ... is it really that healthy? Nutritionist Sid Garza-Hillman doesn't think so, and he's back on NMA Radio to follow up his last interview, one of our most downloaded episodes ever. In this episode, the final of a three-part series, Sid and Matt talk about how junk food hijacks your brain, their thoughts on oil, and small steps to incredible health.
If you eat the healthiest diet in the world, but it stresses you out to plan, prepare, and eat it ... is it really that healthy? Nutritionist Sid Garza-Hillman doesn't think so, and he's back on NMA Radio to follow up his last interview, one of our most downloaded episodes ever. In part two of this three part series, Sid and Matt talk about what they eat in a typical day, and why variety in diet may not be as important as most people think.
If you eat the healthiest diet in the world, but it stresses you out to plan, prepare, and eat it ... is it really that healthy? Nutritionist Sid Garza-Hillman doesn't think so, and he's back on NMA Radio to follow up his last interview, one of our most downloaded episodes ever. In this episode, the first of a three-part series, Sid and Matt bust some myths about healthy eating and lay the foundation for a simpler approach to health.
While on a recent trip to Florida, my family's healthy eating habits were put to the test, and I learned a few things about how to keep them up.
In today's episode, Doug and I discuss those lessons, and how to maintain your healthy habits, even when your routine has changed.
Is there a right way and a wrong way to set a health or fitness goal?
After reading a recent article on health goals, Matt and I decided we had to weigh in.
A few weeks ago we published an episode called "Things We Wish Vegans Didn't Do," where we shared the aspects of this community we're not all that fond of.
Well today we're flipping the conversation, and talking about the things we love about the vegan community, and wish happened more often.
A few months ago we published episode called "How to Start Your Movement." In it, Doug and I shared lessons and advice we've learned from spreading our messages through a blog and podcast.
Today's episode is a follow-up to that one, where we share the stories of Leanne Hilgart of Vaute Couture and Andy Levitt of The Purple Carrot. Two growing vegan companies with a lot to offer this community.
I once thought running a marathon, cooking without oil, and going vegan would all be impossible. Now, of course, I know that all three of those -- and a ton of other changes I've made -- are not nearly as hard as I thought.
Sometimes a change can feel so radical that we're too afraid to commit.
In today's episode, Doug and I discuss that challenge, and why most big changes end up not feeling all that big once you make them.
Heads up: There was something wrong with Doug's mic. We apologize for the sound quality, and will have it resolved before the next episode.
We're vegan. We love vegans. We promote veganism.
But that doesn't mean we have to love everything vegans do!
In today's episode, Doug and I take a few digs at our fellow plant-based animal lovers, and share the things we wish vegans didn't do.
Or at least did less of ...
We're back with a second big Q&A episode, answering several of the best questions we're received from the past few months. Questions covering breathing, weight gain, energy levels, and so much more.
Join us for this fun episode, and you just might hear your question answered!
Throughout the month of February, I'm doing something I've never been able to get myself to do before ...
I've gone all month (so far) without a sip of alcohol. It's not that I think I have a drinking problem, but my nightly ritual of drinking a single beer has become a tough habit to break. With the help of the One Year, No Beer program, I decided to give it a shot.
Today we bring on One Year No Beer co-founder Andy Ramage, to talk about why he started the program, how alcohol has become such a big part of socializing, and how you can change the way you interact with alcohol.
We talk a lot about the health benefits and ethical side of veganism, but rarely touch on arguably one of the most important: The environmental benefits.
At least Doug likes to tell me it's one of the most important...
In today's episode Doug and I chat with the directors of the hit documentary Cowspiracy, and explore why many environmentalists ignore the negative impact the meat and dairy industries have on our planet.