MAUI, Hawaii – We’ve been chatting with SIC Maui athlete Seychelle about all aspects of her fitness regimen. She recently discussed the different parts of her paddle plan and cross training, and now she’s sharing details about her diet along with a few of her favorite recipes. Find out how Seychelle fuels her body below.
Clean, plant-based vegan diet, fruit and vegetable heavy.
high calorie intake
fruits & vegetables
I eat a clean, plant-based diet. People often ask how I get enough protein and how many calories I eat. The answer is, I eat A LOT. about 3,000 calories a day. I get protein from whole grains, leafy vegetables, beans, nuts, seeds, seitan (wheat) and pea protein supplement. I also drink lots of water. I make my own kombucha which I drink everyday. I have alcohol about once a week in small amounts. I sleep 7-9 hours every night. And I wake up and meditate everyday. A typical daily diet for me looks like:
- Breakfast: Homemade granola with almond milk or yogurt
- Snack: Protein smoothie after morning training session
- Lunch: Avocado toast or vegan grilled cheese on ezekiel bread for lunch
- Snack: Yogurt with berries and nuts
- Snack: Bean Salad
- Snack: Shanti bar
- Dinner: Field Roast vegan sausage with: grilled veggies and couscous or pasta or a bowl of soup
Dessert: Dates and peanut butter
Recipe #1 – Granola
Grains, nuts, natural sugars, spices.
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2 cups oats
1 cup sunflower seeds
1 cup almonds
1 cup coconut flakes
1 cup cranberries
1 tablespoon cinnamon
6 tablespoons coconut oil
4 tablespoons honey
Mix well and bake at 325 for 30 minutes stirring twice. I have no idea if this recipe even remotely resembles making actual granola, but it’s my version that I made up and it’s healthy and yummy. I store it in a big tupperware in the fridge.
Recipe #2 – Protein Smoothie
Fruits, protein, vegetables, seeds
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1/2 cup steamed spinach
2 tablespoons chia seeds
2 scoops Remedy’s Nutrition Organic Vanilla Plant Protein
1 cup water
Directions: Blend all ingredients together in a NutriBullet.
Recipe #3 – Bean Salad
Vegetables, roots, oil and vinegar.
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2 can chickpeas
3 of the following options: 1 beet, 1 pepper, 1 cup chopped broccoli, 1 cup chopped carrots, 1 cup chopped mango, 1 avocado (will turn brown in leftovers)
For dressing: lemon juice, olive oil, apple cider vinegar, salt
Directions: Combine salad ingredients. Drizzle desired amounts of dressing on top. Stir and enjoy.