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.