Katie Schide
Winner of this year’s 90K Marathon du Mont- Blanc, American ultra ace Katie talks plant-based fuelling and café gourmand
LIFE ON A PLATE
PHOTOGRAPH GERMAIN GRANGIER
Breakfast is typically a big bowl of chopped fruit wiThnuts, seeds, coconut and chia wiThsome nut butter and plant milk. I’m a plant-based athlete because I feel it’s better for the EarThand my body. If I have a bigger run planned during the day, I’ll add some oats or granola too. Then of course one or two cups of coffee!