I’d always been tempted to go fullly vegan because of environmental and ethical reasons. Coupled with a renewed focus on my health and fitness around 2018, I began to understand the benefits of a healthy vegan diet and made the switch.
If I’m covering long distances over the week, I up my calories by eating lots in the days before and after. A pre-run breakfast might be a couple of slices of toast with peanut butter, and a banana with a black coffee. If I’m not running that day I’ll make breakfast count, so I might have scrambled tofu with spinach on wholemeal toast.