Fuel up like 2017 New York City Marathon Champion Shalane Flanagan.
From world-class marathoner and 4-time Olympian Shalane Flanagan and chef Elyse Kopecky comes a whole foods, flavor-forward cookbook—and New York Times bestseller—that proves food can be indulgent and nourishing at the same time. Finally here's a cookbook for runners that shows fat is essential for flavor and performance and that counting calories, obsessing over protein, and restrictive dieting does more harm than good.
Packed with more than 100 recipes for every part of your day, mind-blowing nutritional wisdom, and inspiring stories from two fitness-crazed women that became fast friends over 15 years ago, Run Fast. Eat Slow. has all the bases covered. You'll find no shortage of delicious meals, satisfying snacks, thirst-quenching drinks, and wholesome treats—all made without refined sugar and flour. Fan favorites include Can't Beet Me Smoothie, Arugula Cashew Pesto, High-Altitude Bison Meatballs, Superhero Muffins, Kale Radicchio Salad with Farro, and Double Chocolate Teff Cookies.
About the Author
Shalane Flanagan is the co-author of the New York Times bestseller Run Fast. Cook Fast. Eat Slow. She is an Olympic silver medalist, 4-time Olympian, winner of the 2017 TCS New York City marathon, and multiple American record holder. She finished second in the 2010 NYC marathon and ran the fastest time ever by an American woman at the 2014 Boston Marathon. She has been running at an elite level for 14 years and typically runs 100-plus miles a week. She lives in Portland, OR.
Elyse Kopecky is a chef, speaker, nutrition coach, and New York Times bestselling co-author of Run Fast. Cook Fast. Eat Slow. The book features Elyse's "indulgent nourishment" food philosophy for long-term health and happiness. She studied nutrition at the Natural Gourmet Institute, the nation’s top health-supportive culinary school. She lives in Bend, OR.