If you’ve ever had Robin Arzón guide you through a Peloton class, you know you’ll be guaranteed to get up from your bike drenched in sweat. Like, shirt sticky-to-your-back drenched. But the teaching is only a fraction of Arzón’s physical exertion for the day.
“Instructing classes is my job, not my training,” she says. In addition to teaching, Arzón says she trains anywhere from two to four hours a day, six days a week. “I mix it up between running, strength training and cycling,” she says. In addition to all this, Arzón Peloton is the Vice President of Fitness Programming, an ultramarathon runner and a certified running trainer. Oh, and she also wrote the book, Shut up and run.
Obviously, it takes a lot of energy to have a schedule like Arzóns, and the right food to fuel it. “I’ve been eating 100 percent plant-based for eight years,” Arzón says. As part of her ultramarathon training, she ran over 100 miles a week, so she began researching how she could reduce inflammation in her body through what she ate. It made her experiment with an anti-inflammatory diet that was heavily plant-based. And in time, she leaned completely into it.
Here, Arzón tells what an average eating day looks like for her. Her diet is not meant to be a guide; she simply shares how she likes to eat. Keep reading to check it out.
This is what an average dining day looks like for Peloton director Robin Arzón
Breakfast: Smoothie filled with greens
Arzón is not a coffee person or a match person. But she is a smoothie person. “Every day I have a smoothie, I just add anything [produce] I have in the fridge in there, “she says.” It typically means spinach, kale and frozen berries. “She also adds a spoonful of almond butter to make it extra creamy and for some much-needed protein.” I also like to add nuts and seeds , like hemp seeds, “she says, increasing the protein even more. For the smoothie base, she’s a big fan of using Sproud pea milk ($ 30 for a sixpack), which she is an ambassador for, because the peas provide another source of plant-based protein.
If she doesn’t teach super early, Arzón says she wants half of her smoothie before class and the other half after. But if she has a class at. 7 on the books, she will start her day with just a mixture of water, apple cider vinegar and sea salt and enjoy her smoothie afterwards.
What’s up with apple cider vinegar? Watch the video to see what a registered dietitian thinks about it:
Lunch: Salad full of protein and healthy fats
Arzón says her smoothie is filling enough to give her time until lunchtime, when she makes a giant salad for herself. “I literally use a mixing bowl for my salads, so big are they,” she says. Arzón likes to vary what she mixes in with her greens to keep it interesting, but she always makes sure her bowl is always full of plenty of protein and healthy fats. Some of her go-to ingredients are beans, avocado, nuts, seeds and kimchi.
Dinner: Black bean paste with tomato sauce
Arzón says she loves to cook, so she and her husband cook almost every meal at home. “I grew up in a Latin household and no one throws down the kitchen like my family,” she says. She is a big pasta lover and recently became an ambassador for Explore Cuisine and is particularly interested in the brand’s black bean spaghetti ($ 17 for two pounds) because it is a good source of protein.
She also likes to make her own tomato sauce for her pasta. “Spice is key“I make pasta sauce, I marinate onions, use a lot of garlic and play with other different spices in my pantry,” she says. “Usually, Arzón says she wants some black bean paste left, so it will she also incorporate in her breakfast salads.
Arzón says she does not have a big sweet tooth, so she is not a big dessert person. “If I feel like something sweet, I have dark chocolate or fruit. I actually feel more like fruit than chocolate!” she says.
So there you have it: What an energetic Peloton instructor eats on an average day. “What I want people to know the most is that a plant-based diet is not about limitation in any way,” Arzón says. “It’s about getting creative in new ways. The more you expand your repertoire, the more exciting it becomes.”
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