Krissy Rehm is a 39-year-old long distance runner and vegan. She has a PhD in Biomedical Sciences and works as a high school science teacher in Ridgeland, Mississippi.
When did you adopt a plant-based vegan diet and why did you do it?
I started out as pescatarian from 2011 to 2014. In May 2014, I decided to adopt a plant-based vegan diet after finding substitutes for my favorite food items such as coffee creamer and baked goods such as cookies. It was also during a time when Whole Foods Market opened its store in Jackson, Mississippi and that made it easier.
The reason I went vegan was because I was always an animal lover. I would watch different documentary films and I couldn’t watch the parts about animals in the food industry. I realized that if I can’t watch it, why am I partaking in it? Then once I was vegan, I connected with different groups through social media and learned more about the environmental impacts of animal agriculture, and that just solidified it even more.
I’ve been following you on Facebook and Instagram for a while and love your running adventures. Tell me more about when you started running.
I’ve always been active since high school to stay healthy. I was an exercise physiology major in college. I started long-distance running in 2006 when I went to a half-marathon and saw people who looked like me running the race. I decided I wanted to give it a try.
While going vegan did not have anything to do with me being physically active, I did notice a big difference in my energy level and feeling lighter. I had enough energy to run in the morning which I never did previously. It also gave me more focus at work. I also saw a reduction in bloat and water retention, which I think had to do with removing dairy from my diet.
Why did you decide to go for the challenge of completing a marathon in all 50 states?
I’ve always loved to travel and see new places. When I started running I learned about a group that ran in all 50 states. So in 2012, I decided to run a marathon in all 50 states. It took a little over five years to complete and it was the greatest experience of my life, because of all the friends I’ve made and places I’ve visited. I joined the 50 states marathon club, and learned that I was the first woman in Mississippi to do it, and the third person in Mississippi as two guys had completed it before me.
What does your training entail? How do you fuel your body for those workouts and races?
I’m not super strict with my training plan, but I try to run between 30-40 miles per week. I’ll pick a race each year where I try to improve my time, but mostly I don’t get hung up on being fast. Sometimes it’ll take me five hours to finish a marathon. Also, I’ll listen to my body and sometimes that means I’ll walk during a race or workout. If I feel an injury coming on, I’ll scale back on the training. Beyond running, I also play tennis and will try to lift weights about twice a week, but only when I feel like it.
As far as fueling my marathons, the night before I’ll use the Happy Cow app to find vegan options. Sometimes I’ll find a Whole Foods Market. If I’m in a remote area, I’ll go to Taco Bell. In a perfect world, I’ll eat Thai food or pizza. Nothing too heavy so I don’t feel bloated and gross, but something close to what I would eat at home. The morning of the race, I usually have a Clif Bar and banana. During the race, I use water and Gu gels or chews. A few years ago, Gu gels were reformulated to be all vegan.
When you’re not fueling for marathons, what are some of your favorite meals?
In the morning I usually have a big smoothie – frozen banana, cocoa powder, plant-based milk, and a handful of spinach. For lunch, I like a big salad and will put wing sauce on my tofu or Gardein protein. Dinner is usually a one-bowl meal like stir fry with tofu and veggies over rice. We love pasta with big chunks of mushrooms, onions and some lentils or Beyond Beef crumbles. I love going to Thai Time in Jackson, Mississippi. The food is very good, and they have an all vegan menu. Overall, we keep our meals simple and easy to prepare.
What advice do you have for someone wanting to move towards a plant-based vegan diet and add running to their routine?
As far as diet, start with substitutes for the things you like. There are so many options available today, even at Walmart. If you like meatballs in your spaghetti, choose one of the vegan meatballs. If you like chicken, try vegan chick’n like Gardein. I don’t recommend just eating fruits and vegetables, because you could be setting yourself up for failure. Also, you don’t have to start all on one day. Make it a transition. You may run into speed bumps and that’s okay, just get back on track and stick with it.
As far as running, just be consistent and persistent. You’re going to have days where you feel stuck or you feel like you’re going to die. That’s okay. I’ve been running for 12 years and I have those days too. If it’s something you really want to do, just stick with it – be consistent and persistent.
Is there anything else that would be helpful for people to know?
Yes, there is a belief that going vegan costs more money. That’s not necessarily the case. In fact, our grocery store bill went down after adopting a vegan diet because we’re no longer buying things like shrimp. Also, going vegan does not necessarily mean you have to buy organic food.
There is also a perception that being vegan means “personal purity,” and it is not that. It’s about reducing the amount of harm to animals. I’m always thinking about that when I make decisions about what to eat or buy.
When I’m teaching I try to be a role model for the kids I teach – I’ll bring in vegan snacks and share my running events with them. Also, I wear vegan clothes like Doc Marten shoes with the yellow tag and let the kids I teach know about these other options. So sharing your experience can help plant seeds and influence others.
Follow Krissy on Instagram @krissylovesherbostons.