From Stepfanie Romine, founder of The Flexible Kitchen

Back in 2010, after several years of being a vegetarian, I made the transition to a completely plant-based diet. Around the same time, I started training for my second half marathon and met my now-husband, Sam, a competitive cyclist who was commuting by bike two hours a day on top of training.

We’re still running (and biking and yoga-ing) on plants. A plant-based diet has fueled me through several half marathons; it provides me with the energy I need for my six-day-a-week Ashtanga yoga practice (and my yoga teaching); and it helps me maintain my weight when I’m not training, something that’s really starting to matter as I reach my midthirties. Sam bikes up to 200 miles a week during peak season.