The Chipotletarian Diet

By Pete Williams

The Chipotle chicken bowl

I love the idea of vegetarianism and veganism. I love the concept of organic foods.

But this all-or-nothing approach seems stifling, impractical and impossible to sustain.

One of the major beefs, pun intended, that vegetarians have with the meat industry is how animals are treated – long before slaughter. There’s no question that it’s downright scary what’s going into our food supply, from all of the corn animals eat to the hormones to the feces and other stuff that inevitably gets into our food because of the way animals are mass produced.

That’s why I decided to undergo an experiment for August. The only meat I would consume would be chicken from Chipotle, which comes from free-range chickens like those raised at Joel Salatin’s Polyface Farms in Virginia, which was featured in Michael Pollan’s book The Omnivore’s Dilemma and the movie Food Inc.

So this month I’ve eaten an average of four meals a week at Chipotle, sometimes lunch, sometimes dinner. Same thing every time: burrito bowl with one scoop of white rice, black beans, chicken, corn and mild salsa, sprinkling of cheese, guacamole, and lettuce. All other meals I go totally vegan, though I have consumed all-natural Mix1 protein shakes, which include whey protein.

I’m not sure how much of this is the diet – probably most of it, though I’ve trained a lot this month, too – but I’m in the best shape of my life. My energy levels are off the charts, my productivity is high, and my athletic performance across strength, speed, and endurance is incredible.

September is almost here, but I’m going to continue The Chipotletarian Diet.

2 Comments

Filed under Nutrition, Training

2 responses to “The Chipotletarian Diet

  1. Pingback: The Unlikely Vegetarian | Endurance Sports Florida

  2. Pingback: Chipotle II? Testing ShopHouse | Endurance Sports Florida

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