I started running when I was 18 years old, during the summer between high school and college. I started out walk-running on my local high school’s track because I wanted to get in shape for college. One day, I stepped onto the track and I ran three miles without stopping. At the time, I was so excited about it because I had never run that far before. Ever since then, I’ve been pushing myself past my limits. I’ve run 4 5Ks, 4 10Ks, 1 10 miler, and 4 half marathons and I’ll be running my first marathon in the fall of 2017!
I’ve been a vegan since March 2015. I was a vegetarian for just over one year before deciding to switch to veganism. At first, I was a vegetarian because eating meat simply didn’t resonate with me anymore. My diet evolved and I became fascinated with nutrition. Not only did I fall in love with nutrition for general well-being and disease prevention, but also for improved performance. Fortunately, my transition from vegetarianism to veganism was extremely natural and I’ve never looked back. After adopting the vegan diet, I started studying nutrition. I am in my fourth semester of the nutrition and dietetics program at Rowan University with the intention of becoming a Registered Dietitian specializing in sports nutrition. I passionately believe in a whole-foods, plant-based diet for optimal health and performance.
You can always find me running through the roads of South Jersey, studying at Rowan University, or in my family kitchen recipe testing and meal-prepping.  Connect with me on instagram @jillrunsonplants