If, like me, you suffer from a lifetime overload of dietary (mis)information, but love to read about running and food and science, then Matt Fitzgerald’s latest book The Endurance Diet will be a refreshing read. Fitzgerald travels the world, examining the diets of elite endurance athletes, and concludes — perhaps unsurprisingly — that carbs are the basis of virtually all elite endurance athletes’ diets. Furthermore, elite athletes don’t restrict calories, food groups, or macronutrients; they eat what they need to perform. Read more >>
This week the Salty gals got going on whether it’s best to think of food as fuel or more holistically as food. So often we hear things like, “I can’t have that, it’s all carbs,” or we hear people refer to a post-run snack as ‘fuel’. Gotta have that protein ratio down! That’s my fat quota for the day. Bread and pasta is just carbs on carbs.
Do you prefer to think of food as “carbs”, “fat” and “protein,” or do you prefer to think of it as … well … food? Read on for an unedited backstage convo between some of the Saltines!
CATNIP: It’s not fuel, it’s food. I work with so many people who have feeding tubes and miss the pleasure of eating. You should enjoy your food, not just ingest stuff out of some obligation. Saying your snack or breakfast is fuel ignores the other purposes of food – social, pleasure, variety, texture.
BARLEY: Yes and no … when I started looking at food as fuel for my runs it got me to really look at what I was eating and be smarter about it which in turn helped my health and my running. That doesn’t mean I always look at it that way (I mean I still eat junk food, and drink alcohol). I can see how calling it fuel makes it seem like an obligation … but for some people, myself included, it wasn’t about forcing myself to eat, it just made me look at WHAT I was eating. Hey, I can’t expect that run to be fantastic if I ate shit before it.
CATNIP: But then how does that vary at a time when you’re not running? Is it food or fuel then? Does it affect the attitude toward eating?
Read more >>
Inspired by Pimento’s recent series on Run Fast. Eat Slow, I finally cracked open Shalane Flanagan’s cookbook I received for Christmas. Flipping through it, I instantly liked how the book detailed how each recipe fueled Shalane’s running, whether it be a good pre-workout snack or a post-run recovery meal. It made me think of my go-to recipes for fueling my training.
Just in time for St. Patrick’s Day, here’s one of my favorite recipes to share: Green Muffins. They can also be called Popeye, Hulk, or John Deere muffins, if that gets your kids to eat them! Mine love them, and the best part? It’s an easy way to get them, and you, to eat more spinach.
While kale currently tops the leafy green popularity chart, let’s not forget about good old spinach, one of the most nutrient-dense foods in existence. One cup contains far more than your daily requirements of vitamin K and vitamin A, almost all the manganese and folate your body needs, and almost 40 percent of your magnesium requirement! It’s low in calories and high in more than 20 nutrients including dietary fiber, calcium and protein.
How ever you work these into your running schedule, be it before or after, you can’t go wrong with these power packed muffins!
Namaste, dear Reader. I am writing to you from the comfort of my organic, free-range and shade-grown yoga mat, wearing my cruelty-free bamboo clothing, having just dabbed essential oils on my blocked chakras as I sip on my fermented fungal brew. That concoction also known as kombucha.
Hold the phone. None of this sounds like me. At all.
Except, I freaking love kombucha.
Yes. It’s true. I drank the kombucha Kool-Aid, as it were, and you should too.
My full month of using recipes from Shalane Flanagan’s cookbook Run Fast. Eat Slow. has come to an end, and the book itself shows signs of heavy usage over the past five weeks. I tried 30 recipes this month and enjoyed the majority. A few really stood out, however, and have gone into my normal cooking rotation.
This final week, I’ll review four last recipes, share those that I make on the regular now, offer some money-saving tips for the more expensive ingredients, and answer the burning question: did eating like Shalane for five weeks affect my running at all?
*spoiler alert: I’m still waiting for that Nike sponsorship.
My month of making recipes from Shalane Flanagan’s cookbook Run Fast. Eat Slow. is nearing the end. This week, I attempted to really diversify and tried everything from desserts to main dishes to salads and smoothies. In addition to the new recipes featured this week, I made several recipes from prior weeks as well, including the Sweet Potato Breakfast Cookies, Make-Ahead Breakfast Burritos, the Lemon-Miso Salad Dressing, and a hybrid kale salad.
This week’s recipes were not all loved, even by me. But the shared experience of trying something new, and watching each family member’s facial expression, has been incredibly fun. Read on for seven more recipe reviews!
For the last two weeks, I’ve been preparing and planning my meals using Shalane Flanagan’s cookbook Run Fast. Eat Slow. In general, it has not been a difficult transition from how I normally cook, and my family has been enjoying the new recipes.
We’ve talked about meal-planning here on Salty Running before, and I have to say that one of the easiest ways to meal plan is to make recipes that either leave behind leftovers for easy lunches or that can be the base of a new meal with just a couple of additions the next day.
The great thing with all the recipes I made this week is that they produced perfect leftovers, which actually allowed me to cook less than normal. The breakfast cookies were breakfast for several days, dinner one night was lunch for the three following days, and one salad was big enough to be the salad we ate the next night too.
Oh, and per your suggestions, I’m adding the total Prep & Cook time to each recipe!
In case you missed it, I’m embarking on a month of preparing and eating the recipes from Shalane Flanagan’s book Run Fast. Eat Slow. This is week two of my experiment.
One recipe I prepared last week, the mashed yams with sage brown butter, tasted great but the texture was not a favorite with any of my family, leaving me with a big pan of leftovers and no one to eat them. Additionally, we loved the roasted chicken and ended up with a carcass begging to be used for something.
With many of the ingredients new to me and more expensive than what I normally buy, and using those two recipes as inspiration, this week I set out to avoid wastefulness and overspending as I planned out the next set of recipes.
My husband got me Shalane Flanagan and Elyse Kopecky’s cookbook, Run Fast. Eat Slow. for Christmas. It had been on my radar for several months. We’d talked about it behind the scenes here at Salty Running, and several recipes had come up in conversation on runs with some of my running buddies. “Beets?! Why are there beets in everything?!” moaned one friend as we ran along together discussing it.
My husband smiled sheepishly when I opened my present and said, “The recipes reminded me of how you already cook, so I thought you’d like some new ideas.” As I looked through the recipes, the more my excitement and interest grew and I saw he was spot-on. Many of the recipes did remind me of our meals. I decided that I’d do more than just try a few recipes; I committed to trying five recipes per week for one month.
So for the next four weeks, I’ll make at least five recipes from Run Fast. Eat Slow. and share with you how they go down: how expensive and time-consuming they are, my opinion, my husband and kids’ opinions, suggestions for making them better, and whether or not I feel better on my runs.
Who knows? Maybe after all this I’ll run an OTQ. Or get a Nike sponsorship. Or, maybe it’ll just be a fun project to focus on during the dark middle of winter.
It’s that time of year. Many of us have celebrated the holidays for well over a month now. Our holiday diets may have deteriorated into cookies for breakfast, leftover cheesy casseroles for lunch, and dinners out with some beers or eggnog on the side. To make matters worse, we may have slacked on our running plans. The carefree attitudes of yesteryear may have us starting the month of January with bloated bellies and heads full of regrets. Don’t fret! Getting back on track can be easy and enjoyable.
Read on for dos and don’ts of getting over your holiday splurging and getting back to eating for optimal performance.
Running gave me an interest in food but not in the form of a trendy t-shirt that says something like, “I run to eat cake.” Sure, cake is good and I’ll never pass up a piece, especially if it’s chocolate, but I don’t run to eat it. I’d much rather eat to run.
My eating habits weren’t always this refined. I grew up on Spaghettios and Doritos and the weekly Sunday dinner at Grandma’s. Like many busy households, we sacrificed quality for convenience. But if I had not started out with such eating habits, I may not have known just how good some whole foods taste and how good they can make one feel.
I have running to thank for that enlightenment!
In high school during the late 90s, low-fat living was all the rage. As soon as I started running, I took an interest in weekly carbo loads via pasta dinners with a salad thrown in there for good measure. Sure, it was a simple recipe, but following the instructions on the box and producing something via the stove versus the microwave was energizing. Read more >>
I’ll start off by saying, This one is for the carnivores! I’ve previously shared my kale salad and my minestrone soup recipes, both of which can be made vegan, vegetarian, gluten-free, clean, dirty, paleo, or other fill-in-the-blank diet fad.
This recipe? Full of meat, cheese, gluten, and soul. Scrumptious. Perfect for those times during high-mileage training when your muscles are craving protein.
I’ve been known to pop a left-over meatball, or three, into my my mouth straight out of the fridge after a tempo run. They’re that good and so very hard to resist. You’ll definitely want your mouth all over these balls. And so will your friends and family.
Whether you’re a fighter jet or a long-haul Dreamliner, a sprinter or an ultrarunner, no one wants to run out of gas mid-air. But taking enough fuel on board, and making sure it’s the right kind, can be challenging.
Some time ago, I ran into this very problem. Between running, breastfeeding, and just having a busy life in general (like the rest of us!), I found myself hungry all the time. Worse, despite feeling like I was eating more and constantly, I was dropping off the wrong end of the BMI scale and at risk for secondary amenorrhea. Baffled, I kept a food diary for a couple of weeks to try and figure out what I was missing. Still no dice.
Finally I met with a nutritionist, Kelsea Gusk, who works with members of my gym, to talk about getting enough food and how to properly fuel endurance running. Here’s what I learned.
Listen up, parents of Salty Running. Oh, we know you make your children’s snacks from scratch each day from fresh, all-organic, hand-selected fruits and vegetables. Of course you’d never countenance giving Junior any of those packaged, pre-processed packets or pouches. White sugar and refined flour? Will never cross her lips.
As for yours, dear runner, gels, bars, and beans are expensive and often only available at stores not along your regular path. Also, they’re basically expensive candy with a couple of electrolytes. Aha! Here’s what to do with those five kid items you absolutely, definitely don’t have somewhere in the back of your kitchen cabinet.
“I used to have an eating disorder.” If you’re a woman runner, chances are you’ve heard or even uttered this phrase more than once. In fact, I’ve said it. My story isn’t unique or all that remarkable. It’s a familiar story. Girl wants to lose a few pounds, likes the way she looks so tries to lose a few more, then a few more, then suddenly one day can count her ribs, can’t stay awake past 8:00 p.m., and doesn’t get a period for six years. Luckily, I came out relatively unscathed, save for a few less friends, some fertility treatments, and lots of emotional issues surrounding food.
A few weeks ago, some of the Saltines and I were talking about our backgrounds, and we realized that more than a few of us had a history of eating disorders. Today, I’d like to talk to those of us who have been through one and emerged on the other side, which, statistically speaking, is a lot of us. We address the gamut of running and ED recovery questions: Did running help or hurt our eating disorder recovery? Are there any special considerations we should take as we train? What are some tips and tricks to stay in recovery? Read more >>
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