Run Fast Eat Slow: Nourishing Recipes for Athletes: A Cookbook

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What’s in season and available to you will depend on where you live, but below is a list of our favorite Spring and Summer produce: We hope you love this meal plan and that it gets you inspired to hit refresh and get inspired for Spring and Summer cooking! Heat the oil in a large saucepan over medium heat. Add the carrots, onion, garlic, and salt and cook, stirring frequently, until the onions are soft but not brown, about 8 minutes. In a large bowl, stir together the egg, Parmesan, kale, almond meal, garlic, oregano, fennel seeds, salt, and pepper flakes. Add the bison (or beef) and use your hands to combine the meat. Form the mixture into 12 2-inch meatballs, rolling each meatball firmly in your hands.

I’m obsessed with all the recipes in Rise & Run but these are the ones that my family makes most frequently. This is the food that kept me fueled while training for my first marathon (NYC Marathon on Nov 7th!). Nonetheless, the book is up my alley because it’s full of energizing, whole foods-based recipes. I haven’t been able to get this hybrid apple-carrot muffin recipe out of my mind. They didn’t disappoint! As the only true vegan recipe, the red velvet muffins topped my list of favorites. Though a bit dense, they were truly filling for their size. And despite the earthiness of the beets—the source of the red color—occasionally coming through, the warmth of chocolate overwhelms all else. —Malissa Another favorite—though it feels almost too obvious—because you literally cannot fail when chocolate is involved. —Malissa Grain-Free Pineapple-Coconut Superhero Muffins

We devour bowls of whole milk yogurt topped with granola and berries. They also happen to be one of our favorite frozen fruits for smoothies!

Place the carrots, kale, nuts, apricots, olives, and Ras el Hanout in a large salad bowl. Add the couscous and lentils and toss until evenly combined. Add two-thirds of the dressing (recipe below), toss, and taste. Add more dressing to taste, if needed.I was horribly distracted when I was making these (college football had more of my attention than the recipe did) and I think I may have either forgotten an ingredient or left them in the oven a touch too long. I want a re-do because they were delicious anyway, just a little dry. I also served these up to our 5K race volunteers and they were a crowd-pleaser. Seems like kids would like these a lot for breakfast. I actually used them as a dessert—admittedly a wholesome, healthy dessert, but I’m generally sold on anything with chocolate chips. —Erin Erin’s Favorite: Race Day Superhero Muffins