Run Fast. Eat Slow. A cookbook written by chef/nutrition coach Elyse Kopecky and Olympic marathoner Shalane Flanagan focuses on high-fat, whole-food dishes for runners and other athletes. It helped popularize a “no calorie counting” approach to sports nutrition and was first released in 2016. It was extensively circulated during 2017 and went on to become a New York Times bestseller list.
Image Cover: amazon.com
Key facts
- Authors: Shalane Flanagan and Elyse Kopecky
- First publication: 2016 (Rodale Books, hardcover)
- Focus: Whole-food, high-fat, refined-sugar-free recipes for athletes
- Recipes: 100+ dishes, snacks, and drinks
- Notable status: New York Times bestseller, launch of the “Run Fast. Eat Slow.” series
Background and philosophy
The book, which challenged the low-fat eating and rigorous calorie tracking typical of endurance sports, was inspired by Flanagan’s elite running experience and Kopecky’s culinary training. In order to promote performance, recuperation, and hormonal health, their concept places a strong emphasis on “indulgent nourishment,” which includes a liberal use of healthy fats, filling quantities, and minimally processed products.
Contents and noteworthy recipes
Run Fast. Eat slow. has areas for salads, sides, nibbles, baked goods, drinks, breakfasts, and major courses. Recipes rely on veggies, whole grains, premium meats, and natural sweeteners instead of processed flour and sugar. Superhero Muffins, Can’t Beet Me Smoothie, High-Altitude Bison Meatballs, Kale Radicchio Salad with Farro and Double Chocolate Teff Cookies are often mentioned favorites.
Impact and follow-ups
Running communities and clubs frequently use the cookbook as a go-to nutrition resource since it struck a chord with both recreational and competitive runners. Run Fast is one of the sequels that resulted from its success. Run Fast. Cook Fast. Eat Slow. (fast recipes) and an accompanying meal planner, growing the brand into a small line centered on approachable, functional home cooking.