Peloton powerhouse Robin Arzón is expanding her signature message of strength and joy into the kitchen with 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
Johnny Miller – PHOTO: A tray of Nacho Fries from “Eat to Hustle.”
Serves: 4
Lift: Easy
Total time: Under 30 minutes
Per serving: 453 calories, 14 grams fat, 71 grams carbs, 14 grams fiber, 21 grams protein
Ingredients
Nachos
22-ounce bag frozen waffle fries
1 vine-ripened tomato, diced
1/4 small red onion, diced
1 jalapeno, minced
2 tablespoons fresh cilantro, finely chopped
Juice of 1 lime
1/2 teaspoon kosher salt
1/2 cup rinsed canned black beans or homemade black beans
1/2 cup refried beans
1 cup hydrated TVP (texturized vegetable protein) MVP
2 tablespoons chili powder
Toppings
Vegan sour cream, store-bought or homemade
Sliced pickled jalapenos
Thinly sliced scallions
Fresh cilantro leaves
Hot sauce
Directions
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
Johnny Miller – PHOTO: Peloton instructor Robin Arzón from her new cookbook “Eat to Hustle.”
Serves: 4
Lift: Moderate
Total time: Under 30 minutes
Per serving: 301 calories, 11 grams fat, 43 grams carbs, 18 grams fiber, 14 grams protein
Ingredients
Hummus
1 cup cooked chickpeas
Grated zest and juice of 1 lemon
1 garlic clove
1 tablespoon tahini
1 teaspoon kosher salt
Wings
14-ounce can whole artichoke hearts, drained
3/4 cup unsweetened soy milk or other plant-based milk
1/4 cup ground flaxseed
1 cup cooked and cooled quinoa
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon avocado oil
Directions
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
Johnny Miller – PHOTO: Vegan Candy Bar Bites from “Eat to Hustle.”
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
Base
2 cups almond flour
2 tablespoons maple syrup
1 tablespoon coconut oil
1/4 teaspoon kosher salt
Caramel
1/2 cup peanut butter powder
1/2 cup unsweetened soy milk or plant-based milk
5 medjool dates, pitted and finely chopped
1 teaspoon coconut oil
1/4 teaspoon kosher salt
1/3 cup salted roasted peanuts
Coating
16 ounces vegan chocolate chips
Directions
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.
Later, on “GMA3,” Arzón shared two lunch recipes to help people enjoy a hearty meal that’s not just another salad, starting with a high-protein chili.
Scroll for the full recipes.
Three‑bean Chili
Serves: 4
Lift: Moderate
Total time: Under 30 minutes
Per serving (without quinoa): 453 calories, 6 grams fat, 80 grams carbs, 27 grams fiber, 24 grams protein
Ingredients
1 tablespoon avocado oil
1 medium red onion, diced
3 garlic cloves, minced
2 jalapenos, diced (seeded for less heat)
3 tablespoons chili powder
1 tablespoon cocoa powder
2 teaspoons smoked paprika
2 cups vegetable stock or Liquid Gold
15.5‑ounce can black beans, drained and rinsed
15.5‑ounce can kidney beans, drained and rinsed
15.5‑ounce can pinto beans, drained and rinsed
28‑ounce can diced tomatoes
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
Juice of 1 lime
2 cups cooked quinoa (optional)
Vegan sour cream and thinly sliced scallions, for serving
Directions
Heat the avocado oil in a large Dutch oven over medium heat. When the oil is shimmering, add the onion, garlic and jalapenos. Cook, stirring often, until the onion softens, about four minutes.
Add the chili powder, cocoa powder, and smoked paprika, stirring until fragrant, about 30 seconds. Pour in the vegetable stock and scrape up any browned bits from the bottom of the pot.
Stir in the black beans, kidney beans, pinto beans, diced tomatoes, salt and pepper. Bring the mixture to a simmer, cover and reduce the heat to low. Cook until the beans are very tender, about 15 minutes.
Remove from the heat, stir in the lime juice and taste for seasoning.
If using, scoop 1/2 cup of cooked quinoa into each bowl. Spoon the chili over the top and finish with a dollop of vegan sour cream and a sprinkle of scallions before serving.
Mushroom and Lentil Bolognese
Serves: 8
Lift: Moderate
Total time: 30 to 60 minutes
Per serving: 446 calories, 9 grams fat, 75 grams carbs, 11 grams fiber, 23 grams protein
Ingredients
8 ounces sliced Baby Bella mushrooms
1 medium carrot, chopped
1 celery stalk, chopped
1 medium white onion, roughly chopped
2 garlic cloves
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 tablespoons extra‑virgin olive oil
Kosher salt and freshly ground black pepper
Red pepper flakes (optional)
1 cup dry green lentils, rinsed and drained
1 cup vegetable stock or Liquid Gold
1 (28‑ounce) can tomato puree
1/2 cup unsweetened soy milk or other plant‑based milk
Two 8‑ounce boxes high‑protein rigatoni
Chopped parsley
Cashew Parm
Directions
Combine the mushrooms, carrot, celery, onion, garlic, fennel seeds, oregano, cumin and smoked paprika in a food processor. Process until the vegetables are broken down into small pieces, scraping the sides as needed, about one minute.
Heat the olive oil in a large Dutch oven or saucepan over medium‑high heat. When the oil is shimmering, add the processed vegetables and season generously with salt, black pepper and a pinch of red pepper flakes, if using. Cook, stirring occasionally, until the vegetables soften and release moisture, about 10 minutes.
Add the lentils, vegetable stock, tomato puree and a generous pinch of salt. Cover, reduce the heat to medium‑low and simmer until the lentils are cooked through, about 15 minutes. Stir in the soy milk and continue simmering until the sauce thickens, about five minutes.
While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package directions, then drain.
Add the pasta to the sauce and toss until fully coated. Serve hot with chopped parsley and plenty of cashew Parm.
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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