Eat to Hustle
by Robin ArzónGenres: Cooking / Vegan
Published on March 10, 2026
Pages: 256
Format: eARC Source: Netgalley
From pre-workout smoothies to comfort-food dinners, Peloton's Robin Arzón serves up 75 protein-rich dishes designed to fuel your grind and satisfy your cravings
Packed with 75 nutrient-dense protein-packed high-fiber recipes, fitness and lifestyle powerhouse Robin Arzón dispels the myth that you need to eat meat to maximize your protein intake. As a proud Latina mom, marathon runner, and vice president and head instructor at Peloton, Robin's hard-working recipes offer readers a path to empowerment and deliciousness on the daily.
Robin includes recipes straight from her home kitchen, designed to keep you fueled throughout the day--whether that's pre-workout, post work, or to satisfy those midday cravings. Chapters and recipes include:
Morning Routines: Protein Matcha Latte; Veggie & Pesto Frittata
Skip the Lunch Salad: Creamy Alfredo Pasta; Chorizo Black Bean Burrito Bowl
I Love Sandwiches: Fried No-Chick Deluxe; Bodega Chopped Cheese
Eat Your Veggies: Kimchi-Ginger Poke Bowls; Loaded Cobb Salad
Sit-Down Dinners: Protein-Packed Lasagna; Mushroom Pernil
Keep Calm and Snack On: Tofu Chicharrónes; Mini Energy Muffins
Couch Potato Cravings: Artichoke Wings; Tempeh Buffalo Dip
Desserts that Hustle: Gooey Cinnamon Rolls; Chocolate Silk Pie
Sundays are for Meal Prep: Packed Pizza Dough; Bagels with a Boost
Along with recipes to keep your energy high, readers will find Robin's approach to balancing macronutrients, myth-busting insights about plant-based eating, and expert advice and contributions from registered dietician Dalina Soto. All recipes come with macronutrient breakdowns as well so you can feel confident that what you eat is what your body needs.
I wasn’t familiar with Robin Arzón before reading this book. She’s a vice president for fitness programming at Peloton. She’s also vegan. She realizes that writing a book about high protein recipes for plant-based eaters can be touchy. We are all sick of being questioned about where we get our protein.
I made a few recipes from this book. I appreciated the savory breakfast ideas that she had. I don’t like traditional breakfast foods. I liked that she included a roasted squash with yogurt as one of her breakfast recipes. I made that. It would work for any time of day. (That also led me to make my own soy yogurt for the first time in the instapot because I got mad about how much sugar all the yogurts had in them at the store – even if they were unsweetened.)
I also made the artichoke wings. These were roasted artichoke hearts coated in a batter made of quinoa. These didn’t work so well. The batter didn’t stick well to the wings and they never got crispy even though I cooked them for twice as long as recommended. They tasted good but didn’t turn out looking anything like they were supposed to.
I do like her ideas for sauces though. Any time there is a traditionally mayonnaise-based sauce, she is substituting a blended block of soft silken tofu for the mayo. That lowers the calories and fat and increases the protein. I made the Sriracha mayo sauce which was a block of tofu, sriracha, and white miso blended together. It was very good. I will also try that as a base for the ranch dressing she recommends. I think it would also work in an esquites corn salad recipe I make instead of mayo.
I appreciated the inclusion of macros for the recipes. It seems like cookbooks are getting away from telling you about calories. As a person who is working on losing weight, it helps to have the information readily available.
