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Plant Chat: Austin Aries

Sharon Palmer

Welcome to my Plant Chat, Austin Aries! Austin has been a professional wrestler for more than a decade, and a vegan for about as long. His new book, FOOD FIGHT: My Plant Powered Journey from the Bingo Halls to the Big Time chronicles his journey both as a professional wrestler and as a vegan surrounded by meat-eating athletes. It was great to chat with Austin and learn about how he maintains a plant-based diet as a professional athlete. You can purchase his new book at www.AustinAriesBook.com

What is the inspiration behind your book Food Fight?

The book is mostly about my journey as a professional wrestler and chronicles my upbringing in the Midwest with Midwestern food choices. Over the past 10 or 15 years of this journey, people have been asking questions, and often they ask the same questions.  They want to know about weight gain or how I get enough protein.  So Food Fight answers those questions and gives insight to keeping a plant-based diet as an athlete.

What was your journey to eating a plant-based diet?

It was not so much one big moment, but rather a bunch of small moments, little seeds that were planted and eventually led to a fully plant-based diet. I stopped eating meat in 2000, and the mentality around me was the need for protein from meat.  I was eating a lot of chicken, buying and cooking raw chicken breast, and it looked disgusting.  I decided I was done with meat. I was still eating dairy and whey protein, which I eventually stopped eating.  When people ask me if I miss meat, I don’t. Sometimes the smell of meat is attributed to good memories, but the flavor profile is not something I miss.

Did you notice an improvement in your athletic ability and wrestling performance?

It’s hard to say because I transitioned to a plant-based diet early in my career and was still able to put on weight and get to where I am now.  It is a testament to a healthy diet to be able to accomplish what I have without meat. In college, before I was training to become a professional wrestler, I lived a very unhealthy lifestyle, so from there to now, my lifestyle is dramatically different.

Can you describe a typical day of meal planning and training?

I don’t really have typical days. I travel a lot, so I might get up around 4 or 5 in the morning to get on a plane, train or compete, repeat. It is hard to keep a schedule or routine, but I always keep food on hand. I will travel with prepackaged lentils, protein powders or bars. When I am away from home, I try to hit up local cafes and restaurants to see what plant-based options are available. When I’m home, I like to start my day with a smoothie. I have a Vitamix, Vitamix is great, so I’ll throw fruit, kale, and protein powder together for a smoothie. I also like tofu scrambles, lots of lentil-based dishes. When I feel like cheating, there are plenty of veggie-based burgers and chicken nuggets available now.

What are your top three protein-rich foods?

I try to be mindful of protein in all food. I’ll eat trail mix with nuts, or shop for bread with sprouted grain that has 5-7 grams of protein rather than 3-4 grams. Sprouted tofu in my diet is beneficial, and I’ll eat seitan here and there, especially when I’m on the go.

What is one tip you recommend for a fellow athlete making a transition to a plant-based diet?

I would say you need the tools and knowledge to be successful. Unless you have an aha-moment or strong conviction to transition to a plant-based diet overnight, start slow. Start with one day a week cutting meat out, and slowly replace foods until you are completely vegan. It’s hard to do without knowledge of a plant-based diet.  You can’t do it overnight unless you know what plant-based foods to replace animal products with. Look online for resources: there are plenty of athletes posting recipes, pictures, and tips on how to eat.

 Are you finding a community of athletes moving toward a more plant-based diet?

There is definitely a growing community. The resources and blogs I’ve found online are helpful and targeted to athletes. You can put yourself out there in the community to find resources and tools to keep a plant-based diet.

Austin shared one of his favorite plant based recipes with us.

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Curry “Chickn” (Vegan)


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  • Author: The Plant-Powered Dietitian

Ingredients

Scale
  • 12 oz. Beyond Meat Chicken-Free Strips OR 14 oz. Wildwood Sprouted Tofu
  • 2 cups Just Mayo or vegan mayo substitute. 
  • 23 tbsp. yellow curry powder (warm in pan over low heat for 3-5mins) 
  • ½ cup currants 
  • 1 cup cashews 
  • 1 medium apple of choice

Instructions

  1. I place all ingredients except the mayo and curry powder into a large salad bowl and chop to decided texture using a rolling salad chopper.
  2. I then mix in the mayo and curry power until everything is incorporated.
  3. Let chill in the fridge for and hour to help the flavors meld, if you can keep yourself from digging right in.
  4. Serve on your favorite sprouted grain bread or over some organic salad greens.  

 

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