Hey there friends! I wanted to share my thoughts on a new cookbook that has been getting a lot of press in the running world: Run Fast Eat Slow, by Shalene Flanagan and Elyse Kopecky. Their website describes it as a book of “delicious, energy-packed recipes from a world-class Olympic marathoner and a whole-foods chef,” which I think is a very apt summary. What I love most is that this cookbook focuses on healthy recipes but also incorporates things like pasta and desserts. When Jeremy took a pass through he flagged more promising recipes than I did, and he loves his sweets and treats!! I’ll give a few examples of the recipes we have tried below, but spoiler alert: we really love this cookbook and think it would make a fantastic gift.

Superhero Muffins: One of the more hyped recipes from the blog, we just made these for the first time this weekend. These super dense muffins are really tasty and filling–they’re made with oats, almond flour, carrots, and zucchini and amped up with butter and maple syrup. Perfect for a snack or a grab-and-go breakfast. Click the link to get this recipe and try it out now!

Race Day Oatmeal: I have been eating gluten free toast and peanut butter before my runs forever but this finally pushed me to give oatmeal a whirl. Shalene’s go-to combo uses quick cooking oats in the microwave, which is super helpful for travel. So far it has been sitting pretty well before races and long runs–I even ate it before my half marathon PR!

Don’t Get Beet Hummus: This was actually the first recipe I tried since it was circulating on various blogs before the book was released. It was delicious and so easy (why don’t I always make my own hummus??) and the color makes it a major crowd pleaser.

Wild Salmon Sweet Potato Cakes: I would actually probably not make this recipe again, which is certainly the only one so far. The finished product came out tasting really delicious, but this recipe was really complicated and the cakes kind of fell apart as we attempted to pan-fry them.

Burst Cherry Tomato Linguine with Shrimp: This was an incredibly simple, quick dinner recipe that J and I both loved. We used both red and yellow cherry tomatoes and frozen shrimp and it came out beautifully.

We have also made the Winter Veggie Salad with Apple Cider Vinegar Dressing (pictured below), Broccoli Chevre Soup, and Arugula Cashew Pesto–all of which were really yummy and surprisingly easy to throw together!

Overall, I think this is a great book for anyone looking to eat healthy and live an active lifestyle. I pull a lot of recipes off of blogs and Pinterest, but I still turn to cookbooks if I want to be sure that a recipe will work on the first try without a hitch. For my gluten free friends, rest assured that Run Fast Eat Slow has tons of options, and the recipes are flagged if they are vegetarian or gf. Head over to your local bookstore (they could use the support!!) and pick up a copy today.

Happy eating!