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.
|Product dimensions:||8.10(w) x 10.10(h) x 0.90(d)|
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.
Read an Excerpt
As runners we are so focused on our immediate energy needs that we obsess over macronutrients and forget that not all proteins, fats, and carbs are created equal. The stress that running puts on the body means that to stay healthy, runners need more antioxidants, vitamins, and minerals than most. In a culture accustomed to processed foods, produce shipped from halfway around the world, and factory-farmed meats, it's more difficult than ever to fulfill our nutritional needs. As a result, runners everywhere are missing out on the nourishment their bodies need to thrive.
Excerpted from "Run Fast. Eat Slow."
Copyright © 2016 Shalane Flanagan.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Chapter 1 Eat Slow to Run Fast 1
Chapter 2 Our Pantry 11
Chapter 3 Thirst Quenchers 27
Chapter 4 Morning Fuel 41
Chapter 5 Snacks and Appetizers 61
Chapter 6 Salads 79
Chapter 7 Soups 101
Chapter 8 Nourishing Mains 119
Chapter 9 Sides 155
Chapter 10 Sauces and Dressings 167
Chapter 11 Wholesome Treats 181
Chapter 12 Runner's Remedies 207
Appendix A Culinary Tips and Tools 217
Appendix B Resources 220
About The Authors 226