Peloton powerhouse Robin Arzón is expanding her signature message of strength and joy into thekitchenwith her debut cookbook, "Eat to Hustle."
Throughout the book's 75 nutrient-dense dishes, Arzón challenges the myth that meat is required for protein and celebrates the flavors and routines that power her own family and journey.
Arzón joined "Good Morning America" on Tuesday to share a taste of some of the vibrant, high-protein, high-fiber, plant-based recipes from her cookbook, which are designed to fuel everyday life.
Check out the full recipes below.
Stacked Nacho Fries
Total time:Under 30 minutes
Per serving:453 calories, 14 grams fat, 71 grams carbs, 14 grams fiber, 21 grams protein
Ingredients
Nachos22-ounce bag frozen waffle fries1 vine-ripened tomato, diced1/4 small red onion, diced1 jalapeno, minced2 tablespoons fresh cilantro, finely choppedJuice of 1 lime1/2 teaspoon kosher salt1/2 cup rinsed canned black beans or homemade black beans1/2 cup refried beans1 cup hydrated TVP (texturized vegetable protein) MVP2 tablespoons chili powder
ToppingsVegan sour cream, store-bought or homemadeSliced pickled jalapenosThinly sliced scallionsFresh cilantro leavesHot sauce
Preheat the oven and bake the waffle fries according to the package instructions.
Meanwhile, in a medium bowl, combine the tomato, onion, jalapeno, cilantro, lime juice and salt. Stir to combine, then fold in the black beans.
In a small saucepan over low heat, combine the refried beans, TVP and chili powder, stirring occasionally until warmed through.
Arrange the warm fries on a serving plate (or keep them on the sheet pan). Spoon the refried bean mixture evenly over the fries, then top with the black bean salsa.
Finish with your choice of toppings -- sour cream, pickled jalapenos, scallions, cilantro and hot sauce -- and serve immediately.
Air Fryer Artichoke Wings with Lemony Hummus Dip
Lift:Moderate
Total time:Under 30 minutes
Per serving:301 calories, 11 grams fat, 43 grams carbs, 18 grams fiber, 14 grams protein
Ingredients
Hummus1 cup cooked chickpeasGrated zest and juice of 1 lemon1 garlic clove1 tablespoon tahini1 teaspoon kosher salt
Wings14-ounce can whole artichoke hearts, drained3/4 cup unsweetened soy milk or other plant-based milk1/4 cup ground flaxseed1 cup cooked and cooled quinoa1 teaspoon kosher salt1 teaspoon freshly ground black pepper1 teaspoon smoked paprika1 teaspoon avocado oil
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Make the hummus by combining the chickpeas, lemon zest and juice, garlic, tahini, salt, and 1/4 cup cold water in a blender or food processor. Blend on high until completely smooth. Transfer to an airtight container and refrigerate until ready to serve, or for up to 5 days.
Cut each artichoke heart in half lengthwise and place cut-side down on paper towels to drain.
In a shallow bowl, whisk together the soy milk and flaxseed and let it sit for 10 minutes to thicken. In another shallow bowl, mix the quinoa, salt, pepper, paprika and avocado oil.
Working one piece at a time, dip each artichoke half into the soy milk mixture, then press lightly into the quinoa mixture to adhere. Transfer coated pieces to a plate as you work.
Preheat an air fryer to 400 F. Arrange the wings in a single layer, cooking in batches if necessary, and air fry for 10 to 15 minutes, flipping halfway, until golden brown and crisp.
To make in the oven, roast the wings on a parchment-lined baking sheet at 450 F for 10 to 15 minutes, flipping halfway through.
Serve hot with the lemony hummus for dipping.
Vegan Candy Bar Bites
Makes:16 mini bars
Lift:Moderate
Total time:1 hour+
Per serving:196 calories, 7 grams fat, 24 grams carbs, 4 grams fiber, 10 grams protein
Ingredients
Base2 cups almond flour2 tablespoons maple syrup1 tablespoon coconut oil1/4 teaspoon kosher salt
Caramel1/2 cup peanut butter powder1/2 cup unsweetened soy milk or plant-based milk5 medjool dates, pitted and finely chopped1 teaspoon coconut oil1/4 teaspoon kosher salt1/3 cup salted roasted peanuts
Coating16 ounces vegan chocolate chips
Make the base by combining the almond flour, coconut oil, maple syrup and salt in a food processor. Process for about 1 minute, scraping down the sides as needed, until the mixture comes together.
Line an 8-by-4-inch loaf pan with parchment, leaving overhang. Press the dough evenly into the pan and freeze while preparing the caramel.
To make the caramel, add the peanut butter powder and milk to the same food processor (no need to clean it) and blend until smooth, about 1 minute. Add the dates, maple syrup, coconut oil, and salt, and process for about 2 minutes until a gooey caramel forms.
Pour the caramel over the chilled base and sprinkle the peanuts on top. Freeze for 1 hour to fully set.
Let the slab thaw slightly, about 15 minutes. Melt the chocolate chips in 30-second microwave bursts, stirring between each, until smooth, about 2 to 3 minutes total.
Use the parchment to lift the chilled slab onto a cutting board. Cut into 16 mini bars, about 1 by 2 inches each.
Working one piece at a time, dip each bar into the melted chocolate, turning to fully coat. Lift with a fork, let any excess drip off, and return to the parchment. Repeat with all remaining pieces.
Refrigerate for 10 minutes to set the chocolate. Store in an airtight container for up to 1 week or freeze for up to 1 month.
Excerpted from "EAT TO HUSTLE" by Robin Arzón. Copyright © 2026 by Robin Arzón. Photograph by Johnny Miller. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, New York. All rights reserved.
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