I bought myself a copy of Run Fast. Eat Slow. for Christmas. I was really motivated to get it when I saw Olympic Marathoner Shalane Flanagan interviewed locally during the Dallas Marathon. She said she knew a lot of people have an unhealthy relationship with food and she hoped she could help remedy that. Shalane and nutritionist Elyse Kopecky created this cookbook with whole-food ingredients for athletes. Of course the recipes are great for anyone, but they target active people and often specify times when some of the recipes would be most beneficial, like post-workout or during certain seasons of the year.
Now, I should probably say here that I am not a great cook. I’m okay. I’ve learned a lot over the years and I’ve grown in confidence that I can make certain things. I like making things from scratch but don’t always have the time. So quick prep time is ideal for me. I’ve also gotten pretty good at weekly food prep. I cook mostly on the weekends and just heat up my left-overs the rest of the week. (I’ll talk more in detail about that in another post.)
I’ve made a few of the recipes so far from Run Fast. Eat Slow. and I am really looking forward to trying more. The Flourless Almond Torte is really good. I made it for a party, then made it again the next week to take to my co-workers. YUM! The Superhero Muffins are good too. Being gluten-sensitive, I’m always looking for good gluten-free breads and desserts.The third dish I’ve made from the book is the Recovery Quinoa Salad. I liked it and it is pretty filling.
I’m looking forward to trying more from this cookbook. Thanks Shalane and Elyse for putting this together.