Run Fast Eat Slow Post #7: Giddy-Up Energy Bites

Happy Friday all!

Last weekend I was finally home and able to dive back into some recipe testing of Run Fast Eat Slow. I felt like it had been ages since I had whipped up one of Shalane and Elyse’s recipes (yeah, we’re on a first name basis at this point). Saturday was a gross day where it sleeted and snowed all day – perfect for staying indoors and cooking. 🙂

My parents had very generously gotten me a Cuisinart food processor for my birthday and I wanted to pick a recipe that would allow me to finally use it. The Giddy-Up Energy Bites (pg. 57) were a perfect fit, plus I had most of the ingredients already on hand.

I’m no stranger to the “energy ball” snack genre. I’ve always enjoyed messing around with dates, oats and various other mix-ins to create an easy tasty snack. I never would have thought to combine all the flavors contained in this recipe though! Toasted coconut, chocolate, coffee – it’s kind of a lot going on. Somehow it works though because these are AMAZING.

The preparation was super simple. I toasted my coconut, and while that was in the oven, I combined the dates, cacao powder, dried cranberries (the recipe technically calls for cherries but I made this substitution), chopped walnuts, almond butter, and coffee in my food processor.

giddy up energy bites

Then you just process it until it starts to come together! My “dough” seemed a little dry at first, so I added a tiny little bit of water and then it came together perfectly.

Giddy-Up Energy BitesI may have had a few sample bites. 😉

And the finished product-

Giddy-Up Energy BitesI was going to skip toasting the coconut at first out of laziness, but it’s definitely worth the added step. So yummy! I have been eating these all week as a pre-workout boost and boy are they good.

As a sidenote, I saw that Shalane is going to be in Boston for the marathon (though she isn’t running it anymore after coming down with an injury). I’m hoping to get my copy of Run Fast Eat Slow signed while she is in town! 🙂

Have a wonderful weekend! Hope the weather is Spring-y and warm wherever you are!

Run Fast Eat Slow Post #5: Can’t Beet Me Smoothie

Happy Friday!

Today’s Run Fast Eat Slow blog post is another guest one from my mom. Enjoy!

Nora and I have been making so many of these recipes we can’t keep up with the posts !! This week, I decided to try the Can’t Beet Me Smoothie (pg. 28).

Even though I love beets, I have to say I was not sure what I would think of this recipe . But I decided I would give it a shot. I would love to add “after a great 5 mile run…” but sadly I’m still just walking with a few short jogging bursts here and there. At least, I’m still getting to take in some beautiful views.

Cant Beet Me Smoothie

I gathered the ingredients and put it all together in my blender. Nora had stressed the importance of using frozen bananas so I made sure I had peeled and sliced a banana into a zip lock bag and tossed it into the freezer the night before (Frozen bananas is HUGE for texture in smoothies – it’s almost like adding a scoop of ice cream – they add that much creaminess!). I used regular 1% milk because I don’t usually have almond milk on hand unless Nora is home. I followed the directions and whipped everything up in my blender… and voila!

Cant Beet Me SmoothieA really wonderful, tasty, creamy smoothie! It was surprisingly sweet, probably from the beet and the banana and, though it was a beautiful purple color, did not really taste of beet at all.  And the texture was so smooth and creamy. Much better than I had expected! Nora, the smoothie expert says this is the frozen banana (It is!!). The only thing I would do differently next time would be to cut the ginger up a bit more: my blender did not quite chop it up fine enough. I’m not usually a big “smoothie person” but this one has made a convert out of me and I know Nora will love it when we make it together!

Can't Beet Me SmoothieBeets – yay or nay? I know they’re supposed to be great for runners but I’m not a huge fan…

Run Fast, Eat Slow Post #3: Teff Pancakes

Happy Friday everyone!

Today’s post is another Run Fast Eat Slow recipe recap from my mom! Enjoy 🙂

Despite the fact that I haven’t been able to exercise lately (injuries are the worst) I really had a craving for the Teff Pumpkin Pancakes (pg 44). However, I forgot to read through the recipe ahead of time so I didn’t have the canned pumpkin the recipe calls for. [Nora here – This wasn’t the only snafu we ran into with this recipe. I had been on the lookout for Teff at the grocery store so that I could try this recipe as well, but I mistakenly purchased the grain Teff, not the flour so my efforts were foiled right from the get-go].

Still, I was so eager to try this recipe that when I discovered a jar of pumpkin butter in my fridge, I decided to go for it. I  made this small modification in order to indulge my craving and my curiosity about this new kind of flour. (The only other change I made was to leave out the honey since the  pumpkin butter contained some sugar already.)

Otherwise I followed the recipe, including making the batter the night before and letting it rest overnight in the fridge. The batter was thick and a lovely light brown, a bit like the color of whole wheat dough. When I took it out of the fridge the next morning it seemed a bit thicker and had a nice,  almost chocolate mousse airiness to it.

Teff Pancakes | Run Fast, Eat SlowI heated and greased my non-stick pan and ladled out the batter using a small measuring cup. The little blobs you see in the batter are raisins. I found these pancakes cook up just like regular pancakes, except for looking a bit browner. ( I may also have over cooked a couple of mine in an effort to make sure they were done all the way through.)

Teff Pancakes | Run Fast, Eat SlowAnd the verdict? They were delicious! They have a great texture, not grainy but more satisfying than regular pancakes and my son thought they had a chocolaty taste. ( Even with the raisins, he pronounced them “really good”. We ate them with butter and a good Vermont maple syrup and they really hit the spot after coming in from shoveling after the latest snowstorm.

Teff Pancakes | Run Fast Eat SlowWhen I can get back to running, I know I will be making these often!

Pancakes or Waffles? I will pick pancakes every time personally.

Run Fast, Eat Slow Post #2: Superhero Muffins

Hello and happy Friday all!

That week sure seemed to zip by with the whole Monday holiday thing. No complaints over here! My training has been starting to ramp up lately – 2 workouts a week, longer long runs, and speedy intervals! Woof. But somehow, I have been finding the time to continue to cook my way through Run Fast, Eat Slow (and my mom has too!).

So for today’s recipe, I want to tell you about the Superhero Muffins (pg. 42)!

They’re deliciously dense, moist, and packed with VEGETABLES. Grated carrots and zucchini to be exact. Honestly, the thing about this recipe that takes the longest is grating down all the carrots and zucchini to get the quantities needed.

Superhero Muffins | 2 Generations Running

It all gets mixed together-

Superhero Muffins | 2 Generations RunningYou can get a little crazy with the add-ins at this point. The recipe recommends chocolate chips, walnuts, or chopped dates. I happened to have all 3 on hand so they all went in! Ordinarily, I think I would skip the chocolate chips though since the dates do a great job adding a little sweetness.

I only had 1 muffin tin on hand, so the extra batter I lumped into cookie-like blobs. Not as pretty, but just as delicious!

Superhero Muffins | 2 Generations RunningI ate these all week before my early morning runs, sometimes splitting them in half and boy are they good!

Superhero Muffins | 2 Generations RunningThe only note I have about these is that you should probably refrigerate them to extend their shelf life. I left them in a tupperware out on the counter top and some of them got a little moldy before I could eat them. Whoops. Otherwise, so yummy!

What have you been cooking up lately?

Blogging Our Way through Run Fast, Eat Slow

Did you ever see the movie, Julie and Julia?

In it, food blogger Julie Powell (played by one of my faves, Amy Adams) challenges herself to cook every recipe from Julia Child’s first cookbook and then documents the challenge on her blog.

Run Fast, Eat Slow Blog ChallengeI bet you know where this is going…

For Christmas, my mom and I both received copies of Shalane Flanagan and Elyse Kopecky’s cookbook, Run Fast, Eat Slow. I’d been itching to get my hands on this cookbook ever since it came out, especially after listening to this really great interview with Shalane and Elyse on the I’ll Have Another podcast (link to show here).

I used to not really enjoy cooking, but since I’ve gotten become more focused on running, I have started paying more attention to nutrition/healthy eating as well. And I went into this whole running thing with the idea that I could eat more ice cream/cheesecake/pancakes because of all the exercise… sigh.

run-fast-eat-slowSince I tore into my packages on Christmas morning, I’ve been poring over this cookbook. I might be in love. Each recipe has an interesting little introduction and there are some very practical sections on what types of foods a runner should stock in their pantry. More importantly, this cookbook shares Shalane and Elyse’s food philosophy: that good food should be nourishing and delicious and is meant to be savored. And *drumroll please*, foods can be healthy AND contain fat.

My mom is currently on the injured list because of her hamstring/glute, so she’s not doing much running, but that makes it the perfect time to focus on healing with nourishing, wholesome foods. And with the New Year, I’m looking to renew my focus on eating like an athlete to help me reach those big 2017 goals.

So here’s our plan: My mom and I are each going to cook 1 recipe a week from Run Fast, Eat Slow (we’ve already made a few so we’re ahead of the game!) We’ll take pictures, make notes, and write up a little review of the individual recipe that we’ll then share with all of you! Haha, we’re definitely not food bloggers, but we’ll do our best. Somehow I doubt they’ll turn this little challenge into a major motion picture, but I think it will still be fun. 🙂

Do you like to cook? Anyone else a fan of Run Fast, Eat Slow? Anyone have a fun New Years resolutions/challenge?

Chocolate Granola Goodness

Hey there!

I hope you guys are all having a good week so far! Today, I figured I would get out of my comfort zone and share a recipe with you all! I usually don’t post a lot of food recipes, mainly because my food photography skills leave a little to be desired. I don’t know how food bloggers manage to spend so much time cooking, perfecting a recipe, and then instead of immediately eating it (the way I always want to), they’ll photograph it for an hour or so. It’s a pretty impressive act of self-restraint. 😉 For once, I decided to put in the effort (although I may have had a few bites here and there during the photoshoot.)

Gluten-Free Chocolate Granola Clusters | 2 Generations Running I’ve gotten pretty good making homemade gluten-free granola lately, so I figured it was time to share the deliciousness. I adapted this recipe and turned it into this chocolately version with no added sugar. You could definitely amp up the chocolate flavor by adding chocolate chips, but I chose to keep mine a little healthier, what with it being a breakfast food. 🙂

Gluten-Free Chocolate Granola Clusters


  • 2 and 1/2 cups old-fashioned gluten-free oats (I used quick-cooking oats when I made the recipe this most recent time because that was all we had and it seemed to work fine too).
  • 1/2 cup almond slivers
  • 1/2 cup pecans
  • 1 cup walnuts (<- you can totally play around with the nuts you put in depending on what you prefer!)
  • 2 tablespoons cinnamon
  • 2 tablespoons raw cacao powder
  • Sprinkle of salt (I like Trader Joe’s pink himalayan salt)
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup honey
  • 1 tablespoon molasses (This really helps the clusters stick together!)
  • 2 teaspoons vanilla


Preheat oven to 325 F. In a bowl, combine oats, nuts, cinnamon, cacao powder, and salt. Stir well.

In a separate bowl, melt the coconut oil. Once it’s melted, stir in the maple syrup, honey, molasses, and vanilla. Pour the mixture over the dry ingredients, stirring well until the oats are thoroughly coated.

Cover a baking sheet with parchment paper and coat it with cooking spray. Next, spread your granola onto the sheet in a thin layer, pressing it together. In order to get yummy granola clusters, you want it to all stick together, so keep the granola in one “piece” – like a giant oat cookie.

Cook for 15-20 minutes. Cooking time may vary depending on the intensity of your oven. I took mine out at 15 minutes because my oven is small and powerful. 🙂 Do not stir the granola! Allow it to cool for 2 hours or overnight, before breaking it up with your fingers into bit-size pieces. Store in a zip-lock bag.

Seriously, this stuff is amazing. And you can customize it a thousand different ways! You can omit the chocolate for a yummy, cinnamon version or add cranberries, dried fruit, or other nuts. Basically, the world is your oyster. 😉

Do you ever make your own granola? Do you LOVE granola as much as my family does?

The Hatches have been Battened.

Hello from inside the storm!

As I’m writing this, it IS STILL SNOWING. Last I heard, my town had gotten 2 and a half feet of snow, but that was several hours ago and it’s snowing pretty hard still, so who knows what the final amount will be! It’s definitely looking like this is going to be a storm for the record books.

When I woke up to this blizzardy winter wonderland this morning, I felt inspired to experiment with a fun breakfast while I drank my morning coffee. I’m a HUGE fan of pancakes, and I loved this healthier single-serving version! It came out pretty darn good, and it smelled amazing too – after I finished cooking mine, my mom requested that I make her one too! It’s simple and quick to make, so I didn’t mind (she repaid me by making a fresh pot of coffee too.) 🙂

Cinnamon Oatmeal pancake. 2 Generations Running.

Cinnamon Oatmeal Pancake. 2 Generations Running.Ingredients:

1/4 cup rolled oats

1/4 coconut flour

1 egg

1 tablespoon almond butter

Large dash of cinnamon

Almond Milk (or milk of your choice)


Combine the first 5 ingredients in a small bowl. It will form a dry dough. Once the ingredients are well-combined, start adding splashes of almond milk and continue stirring. I didn’t measure exactly, but I probably added around 1/2 cup almond milk. The dough will be thicker than regular pancake batter. Spoon all the batter onto a frying pan over medium heat, forming a single pancake. Cook for 3-5 minutes, then carefully flip! It will be a bit crumbly from the oats, so it’s best to do this quickly. Cook another 3-5 minutes until crispy and light brown on both sides. Top with another sprinkle of cinnamon, a dollop of almond butter, and maple syrup! I enjoyed mine with half a banana as well.


It was delicious! After cleaning up, I did a 40 minute beginner yoga video with weights on Gigabody. It was tough, even for a beginner workout, but I was able to get through it. For the most part. My arms were exhausted from one too many downward dog poses at one point, and I just collapsed in a sweaty puddle on my yoga mat. But I rallied, and got through it alright in the end. 🙂

Then, I went outside to check out the blizzard for myself!

Blizzard 2015. 2 Generations RunningThe verdict?

Blizzard 2015. 2 Generations Running.Snowy. And yep, it’s gonna be SO MUCH fun to brush off our cars.

Brady was not too upset about all the snow, he just really wanted someone to play with him in it.

2 Generations Running. BradyPlay with me?

2 Generations RunningCome on, just throw me a ball!

Brady. 2 Generations RunningPLAY WITH ME NOW!!!!!!

He’s demanding. Keeper (our resident old lady dog – she’s 14), was being smart and hiding indoors. She doesn’t like snow very much in the best of circumstances, and snow that’s twice as tall as she is? Nah, not gonna mess with that.

If only I could train Brady and Keeper like these two penguins…

2 Generations Running. Penguin Gif.

Maybe a new goal for winter 2015? 😉

The rest of the day was spent holed up inside under a blanket with some hot cocoa and Game of Thrones (I’m late to the game, just starting the first season now!).

If you experienced the blizzard, how did you spend the snowday?