Peloton's Robin Arzón Serves Up Plant-Based Power (and Flan!)

Ever wonder what fuels a Peloton Head Instructor? Turns out, it's not just pure, unadulterated motivation. It's also 75 high-protein, plant-based recipes, thanks to Robin Arzón's new cookbook, Eat to Hustle.

Because apparently, you can build muscle with plants. And eat gooey cinnamon rolls while you're at it. Let that sink in.

Arzón, known for her high-energy classes, brings that same intensity to the kitchen, but with a twist: making plant-based eating practical, joyful, and deeply rooted in culture. We're talking Shakshuka-Style Tofu Scramble for breakfast, Lentil Sloppy Joes for lunch, and yes, Tofu Chicharrones, because who says plant-based means boring? Or, more importantly, flavorless?

Growing up in a Cuban and Puerto Rican home, pork was a staple. But Arzón, ever the innovator, found ways to remix those beloved flavors into plant-based versions. It's about honoring heritage, not abandoning it. And ensuring her own kids know their background, even in a vegan home. Which, if you think about it, is both impressive and slightly terrifying for anyone who's ever tried to get a child to eat a vegetable.

Enter registered dietitian Dalina Soto, who sprinkles nutrition tips throughout the book. Like Arzón, Soto champions the idea that wellness doesn't require ditching your cultural identity. No need to trade abuela's recipes for bland health food.

Arzón is on a mission to squash those persistent myths about plant-based diets. The constant "where do you get your protein?" question? Her answer is a firm, unapologetic "absolutely." Because apparently, plants are packed with the stuff. Who knew?

And here's the best part: Eat to Hustle doesn't just focus on the fuel. It celebrates the fun. Silky Caramel Flan, Strawberry Protein Pops, and those aforementioned Gooey Cinnamon Rolls all make an appearance. Because, as Arzón puts it, "Food should be fun. It’s not exclusively functional." Preach.