Canadian trail superstar Priscilla Forgie shares plant-based tips and treats
When it comes to plant–based fuelling, Forgie's advice is "Stay curious and don’t be afraid to try new things"
Photo by:
Raven Eye Photography
Edmonton’s Priscilla Forgie is one of the hottest names in Canadian ultrarunning right now, and she has a wealth of knowledge about training and fuelling. The top Canadian at the epic Western States 100–miler in July (Forgie finished in eighth place), Forgie has taken the podium in a startling number of races in the past year, including first at the Squamish 50-mile and 50/50 (50 miles and 50K) a second-place finish at Canyons Endurance Run, plus an overall win at the Near Death Marathon, where she set a course record.
Forgie eats a plant-based diet and has some great tips for those of us who are looking to move toward plant–based fuelling.
“One of the biggest things I’ve learned with plant-based baking and cooking over the years is to stay curious and don’t be afraid to try new things,” she says. “Plant-based options do not need to be complex,” Forgie adds, and says being open to modifying recipes is key. “Be gentle with yourself, have fun, and fuel your body well.”
Quick plant-based meals and snacks
“These are all on-the-go meals full of protein and nutrition and are all delicious,” says Forgie.
Tempeh or chickpea salad sandwiches
Edamame with salt and pepper
Popcorn with coconut oil, salt and nutritional yeast
Hummus with veggies or crackers
Air-fryer tofu bites
Oat bake with raspberries
“This is a recipe I’ve created over the past year, and it provides so many variations that I never get sick of them,” she shared. “I have the flexibility to use what I have in my pantry any given week.” Feel free to mix it up and use what you have in these delicious healthy treats.
Base
Mix the following together in a large bowl:
2 cups of oats (large flake or quick)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt (regular or sea salt)
2 cups of milk (soy, almond, coconut, hemp)
1/4 cup maple syrup (or brown sugar, agave, mashed bananas or applesauce)
2 Tbsp of flax or chia seeds
3 Tbsp of melted coconut oil (can substitute applesauce or mashed banana)
Add-in options (can also use any of the following as toppings after pouring into dish)
1/3 cup raisins or chocolate chips
2 cups frozen fruit, sliced bananas or thinly-chopped apples
1-2 scoops of desired protein powder
1/2 cup of chopped walnuts, pecans, peanuts or a combo
2/3 cup coconut flakes
6 Tbsp cocoa powder
Directions
Pour into an 8×8, 9×9 or 11×7–inch greased baking dish (a muffin tin also works) and bake at 350 F for 35 to 45 minutes or until the top is golden.
Can drizzle maple syrup, chocolate or brown sugar on top after baking. Allow to cool, slice and serve.
Great to freeze for future adventures.
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