Run Fast Eat Slow Review + Can’t Beet Me Smoothie

When Run Fast Eat Slow by Shalane Flanagan & Elyse Kopecky first came out, I was hesitant to put it on my cookbook wish list. What I didn’t need was another cookbook on my shelf that I rarely used because it was full of recipes containing meat.

After the book was released and more and more running bloggers began talking about the book, and posting pictures of recipes, my interest in the book went up again.  Some of those recipes looked really good – and not all of them had meat.

Curiosity got the best of me and I purchased the book.  I have got to tell you, I’m not disappointed in it either.  As I was paging through the book, and later sitting down to read it (yes, cookbook geek), I was pleasantly surprised at how many vegetarian and vegan recipes there were in the book, as well as plenty that could be veganized with little effort.

The recipes in this book are all whole food goodness and just bursting with nutrition.

I have several recipes earmarked that I will be making soon!  Curry Lentil Soup with Charred Cauliflower, Moroccan Lentil Salad with Cauliflower Couscous, Pasta Primavera with Tempeh “Sausage”, and Cocoa-Coconut Macaroons top my list.

There are several smoothies in the book too.  One that I tried was the Can’t Beet Me Smoothie… it’s really good and a great way to get some beets in your diet.

Can’t Beet Me Smoothie


1 cooked beet

1 cup frozen blueberries

1 frozen banana

1 cup unsweetened almond milk

1 cup coconut water

1-inch knob fresh ginger, peeled

1 TBS almond butter


In a blender, place all ingredients and blend on high speed for several minutes until smooth.

This makes two servings. You can share, or store the leftover portion in the fridge for up to 3 days.

I’m linking up with Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!

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