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?


Run Fast, Eat Slow Post #1 – Long Run Mineral Broth + Lemon Miso Dressing

Hello there!

Today’s post will be the first in the feature of installments my mom and I will be writing as we cook our way through Run Fast, Eat Slow. I’ll be the first to say I’m not a food blogger, but I do love to cook. I think it will be a fun project for 2017 and a good way to get back to a focus on nutrition and fueling my body for all the PRs I’m hoping to run this year. Today’s first post comes from my mom! Enjoy!


As Nora announced in her last post on Run Fast, Eat Slow we are pretty darn excited about this cookbook! And I wanted to jump right in to cooking all the things. So on New Year’s Day, when Nora and her brother, Mark, were out running the 1st Run in Lowell, I headed over to our local Whole Foods to pick up a few things to make the Long Run Mineral Broth (page 111 in the cookbook if you have it).

Run Fast Eat Slow Review | 2 Generations RunningNora and her brother at the race on New Year’s Day.

With my injury, this broth’s healing properties seemed just right. I returned from my expedition with a package of Kombu (dried seaweed) and a container of white miso paste. I had never used either of these items before and was excited to try these new and exotic ingredients.

Then I gathered my vegetables. I even found that some of the parsley in my garden had survived under the snow! I was ready to cook. Basically this recipe is super easy: wash and scrub the veggies (no peeling), simmer 1 1/2 hours, then strain.

Run Fast, Eat Slow | 2 Generations RunningThat afternoon, as I sat with my family watching football, I sipped the delicious broth. It had a mild sweetness, probably from the beet, and it didn’t take us long to finish the entire pot! I drank some the next morning, after my coffee, and even in the afternoon as a little “vitamin pick me up” before my afternoon tea. I can even picture having this broth chilled in the hot summer months, when you need a healthy tasty way to get your vitamins.

I also made the Lemon Miso Dressing (pg. 168). I’ve had dressing with lemon juice before so I didn’t think I would go so crazy for this one. But I did!

Lemon Miso Dressing | Run Fast, Eat Slow The miso paste gives it a wonderful creamy texture. Packed with the anti-inflammatory properties of olive oil and great garlic flavor, this creamy dressing is to die for! So all and all, a good start as we begin our project of trying all the recipes in this cookbook.


So there you go! 2 recipes down, a whole bunch to go. I’ve also made the lemon miso dressing for myself and it really is delish, but then again, I’ve always been a big fan of lemony dressings. 🙂

Do you like to cook? What’s your go-to salad dressing? 


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?