"Run Fast, Eat Slow" a Cookbook for Runners from Shalane Flanagan and Elyse Kopecky

It’s no secret that "Run Fast, Eat Slow" written by elite athletes Shalane Flanagan and Elyse Kopecky is one of the best selling cookbooks for runners and athletes out there. The simple, fresh recipes are specifically designed to nourish athletes from pre-workout to post-workout and everything in between. More than 100 whole foods recipes span the pages of this cookbook featuring meals, snacks, drinks, and treats.

A few of our employees have cracked open the book this summer and they chose one of their favorite recipes to eat for a workout day and one recipe for summer entertaining using the recipes from the cookbook. This book is available at all locations for $25.


Can’t Beet Me Smoothie

  • Serves 2
  • For speed-workout days

Beets are rich in antioxidants and minerals, all good things for your cardio vascular health. Coconut water gives a boost of electrolytes, and the almond butter helps the body absorb the fat-soluble vitamins in the beets and blueberries.


  • 1 cooked beet, peeled and quartered
  • 1 cup frozen blueberries
  • 1 small frozen banana
  • 1 cup unsweetened almond milk or other milk of choice
  • 1 cup coconut water
  • 1-inch knob fresh ginger
  • 1 tablespoon almond butter
  1. In a blender, place the beet, blueberries, banana, milk, coconut water, ginger, and almond butter. Blend on high speed for several minutes until smooth.

  2. For rushed mornings, this smoothie can be made the night before. Simply stir in the a.m. and sip while you lace up.


Fish Tacos with Mango-Avocado Salsa

  • For summer entertaining and post-workout
  • Serves 2



  • 1 ripe mango, chopped
  • 1 ripe avocado, chopped
  • 1 jalapeño chile pepper, stem removed, finely chopped
  • 1 clove garlic, minced
  • 1/3 cup chopped cilantro
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 to 2 tablespoons lime juice


  • 1 pound Pacific cod, halibut, rockfish, or wild salmon
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon coarse sea salt
  • ¼ teaspoon freshly ground black pepper
  • 8 stone-ground corn tortillas (6-inch diameter)
  • 1 lime, cut into wedges
  • 8 sprigs cilantro (optional)
  1. To make the salsa: In a medium bowl, combine the mango, avocado, chile pepper, garlic, cilantro, salt, pepper, and 1 tablespoon of the lime juice. Taste and add another tablespoon of lime juice if needed

  2. To make the tacos: season the fish with the oil, salt, and pepper, and allow it to come up to room temperature by leaving it out for 15 minutes. Preheat the grill to medium-high.

  3. Place the fish on the grill skin side down and grill for 2 to 3 minutes, depending on the thickness of the fish. Use a metal spatula to carefully flip the fish. Grill on the second side until the fish is cooked through and no longer translucent in the middle 2 to 3 minutes.

  4. Alternatively, the fish can be cooked in the oven. Preheat the broiler. Place the fish on a foil-lined baking sheet and set it on the top rack of the oven. Broil the fish until lightly charred and no longer translucent in the middle, 3 to 5 minutes per side.

  5. Transfer the fish to a clean plate, remove the skin, and use a fork to flake into bite-size pieces.

  6. Fill each tortilla with the fish and a generous spoonful of the salsa. Garnish each plate with a lime wedge and the cilantro sprigs (if using).

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