Podcast Summary: All Of It with Alison Stewart

Episode: Plant-Based Protein Cooking From a Peloton Pro

Aired: March 18, 2026
Host: Alison Stewart (WNYC)
Guest: Robin Arzón (VP of Fitness at Peloton, Author of "Eat to Hustle")

Episode Overview

This episode features Robin Arzón, Peloton's VP of Fitness, on the launch of her new cookbook, Eat to Hustle, which is centered on plant-based, protein-rich recipes. Drawing from her Puerto Rican and Cuban heritage and her experience as a high-performing athlete living with type 1 diabetes, Robin shares her journey from corporate law to fitness, debunks common vegan myths, and offers practical advice for those looking to fuel active, busy lives without animal products. The conversation includes listener questions on everything from family meal planning to protein sources for vegans and managing nutrition as a diabetic.

Key Discussion Points & Insights

1. Robin’s Career Pivot: Law to Fitness

• Personal Transformation:
  • Robin describes her career change as a series of small decisions, not one leap. Movement and running gradually became her passion, eclipsing her legal work.
  • Quote:

    "It was probably like tiny little inflection points. And I fell in love with movement and running...I found that pull to count down the hours of my day until I could move my body." (03:33)

2. Beginning the Plant-Based Journey

• Transition Process:
  • Her shift to plant-based eating was gradual, motivated by a negative experience with undercooked meat.
  • Started with simple swaps (chicken→black beans at lunch), grew more adventurous with international flavors (Indian, Thai), and built habits incrementally.
  • Quote:

    "It wasn't like I went home one day and I threw out everything in my kitchen... It really was exploration." (04:26)

3. Benefits of a Plant-Based Diet for Athletes

• Physical Improvements:

  • Robin observed faster workout recovery, improved sleep, higher energy, and better digestion after several weeks of consistent plant-based eating.
  • Quote:

    "I recovered from my workouts faster. I slept better, I had more energy. I didn't have that 4pm energy slump." (05:15)

• Strategies for Busy, Active People:

  • Relies on meal prep (air-fried tofu, homemade seitan, protein bagels) and portable foods (smoothies split before/after workouts).
  • Quote:

    "I'm always thinking ahead for Hungry Robin...I throw a protein bagel in my bag and I always have a smoothie every single morning." (05:43)

4. Creativity in the Plant-Based Kitchen

• Retaining Nostalgia:
  • Robin focuses on recreating textures and flavors of foods from her childhood with protein- and fiber-rich, plant-based substitutions.
  • Quote:

    "What I realized is that I could still maintain a lot of the flavors I was nostalgic for and even the textures that I was craving, but upgrade them or swap them with plant-based ingredients..." (06:53)

  • Emphasizes the book’s macronutrient breakdowns for each recipe to aid both practical cooking and athletic goal-setting.

5. Nutritionist’s Role & Food and Culture

• Collaboration with Delina Soto:
  • Chose Delina, a Latina registered dietitian, for her scientific rigor and cultural understanding.
  • Robin wants her book to blend joy and practicality, not strip emotionality from food.
  • Quote:

    "I don't expect to take the emotionality out of food. In fact, I want to infuse joy with practicality." (08:34)

6. Listener Q&A Highlights

Collagen for Vegetarians/Vegans (Nicole, Kew Gardens)

• Robin acknowledges that plant-based collagen is available as a supplement, but recommends research as absorption can vary; some benefits may come from certain sea-based foods.
  (10:32)

Myths About Plant-Based Eating

• Top three myths busted:

  • Myth 1: Plant foods can’t provide enough protein for muscle building.

    "Plants themselves have protein and eating a variety of plant based foods gets you to the full amino acid profile..." (12:17)

  • Myth 2: Soy is inherently unhealthy.

    • Cites global populations with high soy diets and low cancer incidence.

  • Myth 3: Plant-based eating means giving up favorites.

    • Many comfort foods, even “purse snacks” and desserts, can be made plant-based and high-protein.

    "A lot of the recipes in Eat to Hustle are actually comfort foods. Foods that I was nostalgic for in the 90s." (13:51)

Reclaiming Cultural Dishes – Puerto Rican & Cuban Flavor

• Robin shares how she remixed classic dishes, like vegetarian pernil (with tofu chicharrones) and flan, to be vegan yet still honored by her family.
• Quote:

  "We were able to recreate pernil, which is normally a pork, roasted pork, and infuse it with protein...my mom said that my abuela Carmita would have been very proud." (13:58-14:10)

Diabetes and Plant-Based Performance (James, Gowanus)

• Robin, diagnosed as an adult, tracks carb counts for precise insulin management, credits pairing carbs with protein and fiber for better glucose stability.

  "...fueling as a plant based athlete has really helped me with my T1D management because my carbs are almost always paired with protein and fiber..." (15:45)

Motivation & Aging (Vanessa, Brooklyn)

• A listener shares how Robin inspires her to grow stronger with age. Robin thanks her and reiterates her message of strength through the decades.

  "Thank you for so much for that acknowledgement and thank you for rocking with me, over a decade later." (17:32)

Pantry Staples & Spices for Plant-Based Cooking

• Robin’s favorites:
  • Miso (umami), nutritional yeast (B12 & cheesy flavor), coconut aminos (glaze), sasson/adobo (Latin flavors), and homemade mojo.

    "Don't underestimate miso for umami, nutritional yeast for additional B12...I kind of go to most readily is usually sasson and adobo..." (17:55)

Protein Powders (Listener text)

• Robin likes Jason Walsh’s Rise311 (vanilla), emphasizes third-party testing and doing your own research.

  "It's on the pricier side, but I know that he really vets and studies or gets his product tested..." (18:54)

Plant-Based Philly Cheesesteak (Connie from Philly)

• Robin recreated a vegan Philly cheesesteak in honor of her hometown, fulfilling a personal craving after giving up traditional versions.

  "There were not going to be any more Pat and Gino's runs for me. So yes, I did a, I did a cheesesteak recipe and I hope I made Philly proud." (19:23)

Advice for Muscle Recovery (DOMS)

• Emphasis on protein, hydration, tart cherry (anti-inflammatory), increased creatine, and consistent fueling and sleep.

  "Protein's gonna help...Water and hydration is going to help...I always add dehydrated tart cherry into my water, and I also increase my creatine." (20:06)

Defining “Hustle”

• Robin’s definition centers on discipline, consistency, boundaries, and self-care rather than glorifying overwork.

  "Hustle means you are somebody willing to define your own finish line...my no is my no, and it's a full sentence." (20:53)

Family & Kids’ Favorites

• Her whole household—including children—eat plant-based. Kids love dessert (notably, protein cinnamon buns), creamy pasta, and classic rice and beans.

  "I would say, honestly, the dessert chapter...if I would make the cinnamon buns every day, they would be thrilled." (22:00)

Why Write a Cookbook?

• Robin wanted to answer the perennial protein question and provide accessible, joyful recipes with intentional nutrition, beautiful photos, and a playful spirit.

  "It has a this Kitchen is for dancing playlist. I mean, I wanted every little touch point to feel like you were coming over my home for...a meal." (22:53)

Tips for Eating Well with a Busy Career

• Plan for future needs (snacks, batch cook), consistency over intensity, small wins, and being gentle with yourself.

  "Plan today for the version of yourself who's gonna be grateful for how you acted tomorrow....Consistency over intensity is the real flex." (23:29)

Notable Quotes & Memorable Moments

• “I call myself a remix artist in the kitchen.” (14:10, Robin Arzón)
• “Complaints are not conversation.” (20:53, Robin Arzón)
• “Consistency over intensity is the real flex.” (23:29, Robin Arzón)
• “If I can be Hustle's PR rep in this day and age...I think it includes self-care.” (20:53, Robin Arzón)
• “My abuela Carmita would have been very proud.” (14:10, Robin Arzón)

Timestamps for Key Segments

• 03:33 – Robin’s career pivot story
• 04:26 – Plant-based transition and early swaps
• 05:15 – Physical & mental benefits of plant-based diet
• 05:43 – Strategies for fueling workouts and busy days
• 06:53 – Adapting nostalgic flavors to plant-based cooking
• 08:34 – The role of collaboration with a nutritionist
• 10:32 – Collagen & vegetarian/vegan diets (Caller Nicole)
• 12:17 – Top myths about vegan/plant-based diets
• 13:58 – Remixing cultural dishes: vegan pernil and flan
• 15:45 – Managing type 1 diabetes as a vegan athlete (Caller James)
• 17:32 – Message of strength at any age (Caller Vanessa)
• 17:55 – Must-have spices and flavoring
• 18:54 – Protein powder recommendations
• 19:23 – Vegan Philly cheesesteak and hometown pride
• 20:06 – Muscle recovery tips and anti-inflammatory foods (Caller Connie)
• 20:53 – Redefining “Hustle”
• 22:00 – Kids’ favorite recipes
• 22:53 – Why the cookbook?
• 23:29 – Nutrition advice for busy professionals

Tone of the Conversation

Warm, direct, encouraging, energetic, and distinctly practical. Robin Arzón mixes motivational language (“define your own finish line,” “I call myself a remix artist”) with clear, actionable advice. There’s a strong emphasis on culture, tradition, and making food joyful as well as functional.

For Listeners Who Missed the Episode

This rich, insightful episode is a deep dive into how plant-based eating can fuel ambition, athleticism, and family life—without sacrificing cultural heritage or flavor. Robin Arzón offers guidance and inspiration for anyone curious about a protein-rich vegan diet, whether for performance, health, or simply curiosity, all while keeping the comfort and nostalgia of favorite foods.