I made every ‘Run Fast, Cook Fast, Eat Slow’ recipe. Here are my three favorites.

Four-time Olympian Shalane Flanagan and Elyse Kopecky met as cross-country teammates at the University of North Carolina. Years after graduating, the pair released their 2016 cookbook “Run Fast, Eat Slow.” Following the first cookbook’s success came a second cookbook, “Run Fast, Cook Fast, Eat Slow.” In this New York Times bestseller, Flanagan and Kopecky demonstrate how healthy foods can be both nourishing and indulgent.

“Run Fast, Cook Fast, Eat Slow” delivers a collection of recipes centered on real, whole foods that contribute to a healthy diet. While the cookbook provides a runner’s perspective on healthy eating, it can easily serve as a guide for any type of athlete or health-seeking individual.

While the “run fast” and “cook fast” aspects of the book are obvious enough, the “eat slow” portion highlights the importance of sitting down to eat instead of eating on the go. This encourages intentional eating and being present at mealtimes rather than numbing out.

As a runner and food enthusiast, I had to get my hands on a copy of ”Run Fast, Cook Fast, Eat Slow.” To ensure this cookbook would do more than collect dust on a shelf, I promised myself that I would cook each of the recipes inside. Over the course of several months, I planned to make a few recipes each week.

From whisking yogurt and pickling onions to grinding oats and shredding chicken, this book expanded my cooking expertise and flavor palette. After cooking each of the 100+ recipes in the cookbook, here are my top three favorites.

#1: Apple Carrot Superhero Muffins (pg. 60)

When I first glanced at the ingredient list for these muffins, I was skeptical. Carrots in muffins? That’s not the ingredient I would have chosen. Nonetheless, I obediently grated those carrots and added them to the batter. Turns out, carrots are the hidden star of the muffin show. With apples, cinnamon, and walnuts, the end product was a deliciously flavorful, moist muffin that is the perfect grab-and-go option for a quick breakfast or mid-afternoon snack.

#2: Brown Rice Risotto with Mushrooms and Peas (pg. 152)

Every risotto dish I’ve made before had me glued to the stove, stirring continuously and closely monitoring the texture. To my delight, the technique highlighted in this recipe’s directions cuts away this nonsense. I simply mixed some ingredients and boiled them for a bit before adding the remaining ingredients and simmering them uncovered. Basic? Not quite. Easier than the classic method? Absolutely. Savory and creamy, with a slight lemony tang, this dish can be either a main or side dish, depending on your needs.

#3: Turmeric Coconut Curry Sauce (pg. 181)

Condiments have always been a soft spot of mine. Anytime I’m at the grocery store, I find myself browsing through $5 bottles of specialty dressings to top off a salad or veggie bowl. That being said, this turmeric coconut curry sauce is a better alternative to pre-bought options. With curry powder, cayenne, and coconut milk, this sauce is perfect drizzled over roasted vegetables or roast chicken.

Through the months I spent sifting through the “Run Fast, Cook Fast, Eat Slow” recipes, this cookbook taught me how easy it can be to whip up delicious, healthy recipes without cutting corners on flavor. With a wide range of satisfying options for meals and snacks alike, there’s sure to be a recipe that fits exactly the thing you’re craving. There’s no doubt I’ll keep this cookbook as a cooking staple for years to come.