I began running when I was young to keep my dad company while he would train for marathons. I am now busy trying to run all the streets in Austin with him and just recently set an FKT for a 92 mile Grand Canyon crossing trail run. I love big running challenges as they keep me motivated, healthy, and free.
“Pumpkin pie warmed up with some coconut whipped cream for the win. As a vegan athlete I spend the morning running and then I usually try new recipes to share with family or friends. Cooking vegan food really well is a hobby of mine and getting an opportunity to share cruelty free dishes that incorporate seasonal or local produce with a large group of loved ones is most exciting for me. I love showcasing veggies while also highlighting that vegan dishes taste delicious. While “vegan foods” carry certain stigmas, I try to outdo every other dish to show off how good plant based meals truly can be. I not only love wooing others with my cooking, but I like that the meals I create are healthy and guilt free. I don’t like associating running with rewarding myself with too many calories that I “earned” later. I prefer instead for my relationship with running to stay fun, healthy and just another part of my day that celebrates gratitude and community.“