April 25 2018
After any tough goal race, it's important for athletes of all levels to take a running break.
To perform her best, Duhamel feeds her body with the best fuel. She currently follows a plant-based diet, a nutrition decision she made spontaneously in 2008. Now, she can’t imagine ever going back to consuming animal products.
“I had never even heard of a vegan diet before,” Duhamel says of her pre-2008 self. “But I read a book that wasn’t even educational, just funny, and it grabbed my attention and made me want to try out this vegan thing. I started noticing a lot of positive changes in my body and started discovering a passion for food and healthy living, which led me to study holistic nutrition.”
Duhamel’s typical diet includes consuming overnight oats for breakfast. “In the summers I usually have smoothies, but this winter I’ve been [eating] overnight oats every single morning,” she explains. “I don’t typically eat a big lunch, as I’m usually snacking all day long between training sessions.” Her go-to snacks include bananas or apples with peanut butter, rice cakes with pumpkin butter, trail mixes, homemade muffins or bars. “My favorite source of fuel during those long training days are Munk Pack Oatmeal Fruit Squeezes,” she adds. “I can bring Munk Packs on the road with me, and they serve as a great snack between training sessions or a quick breakfast if I’m at a competition and didn’t make my overnight oats.”
When it comes to dinner, Duhamel doesn’t have time to cook, so she aims to make food on Sundays (typically casseroles) that she can keep in her refrigerator for days. “One of my favorites is a chickpea and vegetable casserole,” she shares, citing her favorite casserole recipe. Duhamel also enjoys making quinoa salads because they are easy to whip together, as well as stir-fry dishes and kale salads.
We wish our friend Meagan Duhamel the best of luck at the 2018 PyeongChang Olympic Winter Games!