We are so excited to announce our newest blogger, Lottie Bildirici of Running On Veggies. Lottie has a passion for eating clean & plant-based food, running, fitness, and everything in between. She will be sharing her food philosophy and delicious recipes with us each week.
My eating: I don’t like to label anything, especially the way I eat—vegan, Paleo, pescotarian etc. Labels are overrated. I find people get hooked on a way of eating based on labels and lose sight of why they chose that path in the first place. So if I were to describe the way I eat, it would be plant-based whole foods. Nothing processed for sure! I like to stick to the basics and appreciate what food tastes like in its natural state. Through my blog and Instagram, you can find recipes using only real food—no additives or excess sugars! Exactly the way I like to eat.
Why I chose this way of eating: I believe people act based on how they feel. And frankly, four years ago, I didn’t feel good emotionally or physically. I knew it was time for a change. I had just signed up for my first half marathon and was scared to death! But I knew I would be putting in lots of hours in the gym. I wanted to utilize that training. I wanted to make the most of it. So I went cold turkey and cut out all the junk. It was hard during the first week or so because my body was not used to eliminating sugar and refined carbohydrates. But little did I know how much my life was going to change. I felt stronger than ever, my chronic eczema was gone and I lost 30 pounds.
Do I feel different when I run: Well it’s funny, because I started running at the same time I started to eat cleaner. But when my diet is on point, I feel like I’m flying when I’m running. It becomes effortless. It found it takes a lot more energy to run with more weight on! I actually tried putting on a 30-pound vest and running. It wasn’t pretty. It’s a slow process to regain your health but you see results right away, which is encouraging. For me running, working out and eating healthy come hand in hand. They are all equally important.
What I do now? I’m a certified health coach, recipe developer and go to school in New York at the Fashion Institute of Technology. I have an associate degree in advertising and marketing communication. I love helping people use food as a tool to optimize their training so they can get out of it exactly what they put in.
Here are one of my favorite recipes I share on my blog—Peanut Butter Banana Bread! My friend Kara Goucher is also a big fan of these! She literally goes through at least two batches a week. The recipe below calls for a loaf pan, but I love making these in muffin pans so they are pre-portioned! Have fun with this recipe! Switch up the nut butters. Use berries instead of chocolate chips! You cant go wrong
Peanut Butter Banana Bread
- 3 cups of old fashion oats – ground into flour
- 1/2 cup flax seed meal (chia seeds work as well)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 1/2- 2 cups of dates depending on how sweet you like it.
- 3 ripe bananas
- 1/2 cup peanut butter (any nut butter can work here)
- 2 tablespoons of coconut oil (melted)
- 2 cups of almond milk (unsweetened)
- 1 tablespoon vanilla extract
- 1 cup of rolled oats
- 1 cup of vegan chocolate chips
Banana slices to top with, and sprinkle of oats
Preheat your oven to 350 degrees. Spray your loaf pan with baking spray and set aside. Soak dates in hot water for about 15-20 minutes to soften. Blend the 3 cups of oats in your food processor until flour is achieved. Then add the remaining dry ingredients through cinnamon. Remove your dates from hot water and add that to your food processor along with the wet ingredients through vanilla. Blend until combined. Pour the batter into the prepared pan. Fold in chips and oatmeal. Place banana slices on top, and sprinkle of oatmeal. Bake for 35-40 minutes or until a toothpick inserted comes out clean.