On Tuesday, August 14, 2018, the running community cheered. Run Fast. Cook Fast. Eat Slow. by Shalene Flanagan and Elyse Kopecky. arrived. If you didn’t pre-order, you can order on Amazon. Run Fast. Cook Fast. Eat Slow. And you SHOULD order this book.
The Introduction is a MUST read. Then, flip to page 240 to review the reader letters. So much is summed up in these two sections.
One of my favorite quotes from the book is from Elyse, “Additionally, people who count calories depend on packaged foods, since these foods make it easy to calculate numbers. But packaged foods are the very foods that cause weight gain. Whole foods, without the pretty packages and fancy numbers, leave us better nourished, more satisfied, and less likely to overeat.”
Here’s what I’ve made so far:
- Minute Mug – Mocha Chocolate – Excellent and super easy. I definitely added the strawberries on top; an additional splurge of homemade whipped cream would be super good. It took 2 minutes from the mixing time to the end of “cooking” time (microwave for 90 seconds). I wanted to make something immediately, and this was a winner. It’s surprisingly filling; I had it for an afternoon snack and ended up eating a later dinner.
- Honey Balsamic Chicken – my husband and I agreed that overall we aren’t grilled
chicken fans, but if we had to eat grilled chicken, this is our choice. 4 ingredients, marinate all day and then throw on the grill. I can’t think of an easier weeknight meal.
- Veggie Lover’s Pasta salad – Love it. Very easy and adaptable to whatever you have on hand. I added cucumbers to mine. The lemon miso dressing is a nice addition, and I think it would be just as good with the citrus dressing also in the book. This could easily be served all year round with seasonal vegetables, but the fresh summer produce makes it appealing to serve now.
- Chocolate Oatmeal cookies – because why not? It was also quick to bake (my husband made them last night). The kitchen smelled cozy and like fall is around the corner. The recipe called for 24 cookies and that’s exactly how many were made (mainly because I didn’t eat all the batter). Everyone will like these; you will have to share.
- Superfoods Soup – I made this during a Runner’s World sneak peak at the recipes. Eh – so so. Maybe because it’s not winter this wasn’t my favorite soup. It is
nourishing and filling; I may come back to this. It just needs a little extra of something. . .maybe an addition of chili powder would be good.
- Thai Quinoa Salad – Karen made this for a dinner party we had a couple weeks ago. It’s good. Most people will really like it. I dislike peanuts and avoid them like the plague. The Recovery Quinoa Salad in the first book is still my favorite. The Thai quinoa salad is very PRETTY. It’s so colorful that you know you’re eating a lot of good food.
- Lemon Gingerade –WINNER WINNER. So easy and delicious. This is why we should always keep fresh ginger in the house. I can see this drink becoming a weekly beverage. (No picture, I drank it before I thought about taking one.)
- Can’t Beet Me Smoothie 2.0. Karen made this smoothie earlier this week. Overall impressions is that the original is a bit better. In this updated version, you can definitely taste the cocoa and peanut butter. Either you’re going to like this or not. I doubt there’s an in between. Read my first review of the original recipe here: A Cookbook We Love: Run Fast, Eat Slow. In other words, if it’s not broke, don’t fix it.
- Coconut Banana Breakfast cookies. Our running coach, Holly, enticed us to come run this hot and humid morning by promising us these cookies after our run. I had one as soon as I hopped in the van and devoured it. It’s a nice married flavor of banana and coconut, just like the name of the recipe. The oatmeal holds it all together, and this is perfect to throw in your kids’ lunch boxes (no nuts).
- Apple Carrot Muffins – Elyse and Shalene took the basic recipe from the Superhero Muffins in the first book, and mixed in different ingredients. These were great, and tasted very similar to the originals. I’m more excited to try the pumpkin spice when the weather gets cooler (if and when that EVER happens).
That’s my quick round-up. Karen and Erica are cooking more this weekend, and we will post more updates.
Today’s lunch is egg curry salad.