Run Fast. Cook Fast. Eat Slow. made the NY Times Bestseller list! Run Fast. Cook Fast. Eat Slow. made the NY Times Bestseller list!
Best Recipes to Cook Right Now

Best Recipes to Cook Right Now

Shalane and Elyse’s Top Picks for Thriving During Quarantine 

Power Bowl Recipe 

By Elyse Kopecky 

When you get a new cookbook or dust off an old cookbook, it can be really difficult to decide which recipe to cook first. Shalane and I were just catching up (via Zoom of course!) and we shared with each other which recipes from Run Fast. Eat Slow. and Run Fast. Cook Fast. Eat Slow. we are currently making on repeat. We hope our go-to recipes will help you dig deep and survive the challenges of dreary weather and this endless quarantine.

Our list of favorite RFES recipes is always changing depending on the season, our training and cravings, our kids, and work life. The foods we are cooking right now definitely tell a story about what’s going on in our lives. For both of us meals need to be fast, flavorful and filling since we are running, working, chasing kids, and finishing our next book (Rise and Run launches October 2021). 

If you’re new to cooking or new to running, we highly recommend you start with, Run Fast. Cook Fast. Eat Slow. Time and again we hear from people that they cook from this book nearly every night. The recipes are fast and fresh with minimal ingredients. They’re dependable and non-fussy and result in meals the whole family will enjoy, even picky kiddos.

  

What is Shalane currently cooking on repeat?

RFES = Run Fast. Eat Slow.

RFCFES = Run Fast. Cook Fast. Eat Slow. 

  • Slow Cooker Pulled Chicken – RFCFES p. 137
  • Power Bowls – RFCFES p. 122
  • Quick-Pickle Red Onions – RFCFES p. 187
  • Purple Cabbage Slaw – RFCFES p. 165
  • Bison Chili – RFCFES p. 120
  • Coconut Curry Sauce – RFCFES p. 181
  • Pumpkin Spice Superhero Muffins (fastest muffin recipe!) – RFCFES p. 62

 *Clearly Shalane is on a Cook Fast kick. 

What is Elyse currently cooking on repeat?

  • Power Bowls –all the variations, RFCFES p. 122
  • Turkey Trot Meatballs with spaghetti and marinara RFCFES p. 147
  • Flu-Fighter Chicken and Rice Stew – RFES p. 108
  • Chili Bowls 
  • Whole Roasted Chicken – RFES p. 130
  • Oatmeal Chocolate Chip Cookies – RFCFES p. 207
  • Oatmeal Banana Pancakes – RFCFES p. 80
  • Lemon Miso Dressing with any seasonal salad – RFCFES p. 184
  • Bonk Burgers – RFCFES p. 139
  • Green Goddess Tahini Sauce – RFCFES p. 178
  • Lemon Gingerade – RFCFES p. 230
  • Immune-Boost Smoothie – RFCFES p. 55
  • Nori Popcorn (lots of movie nights!) – RFCFES p. 198
  • Ginger Molasses Granola – RFES p. 54
  • Iron-Rich No-Bake Granola Bars 

  

Recipe: Make the Power Bowl in this photo.

 

Step 1 (Day Before): Marinate skinless, boneless chicken in Mighty Marinade (RFES p. 176). Make Quick-Pickle Red Onions (RFCFES p. 122) and stash both in the fridge.

Step 2: Cook 1 cup of quinoa (rinsed and drained) in 1 1/2 cups of water, cover and simmer over low heat for 15 minutes. Fluff with a fork.

Step 3: Make Shalane’s fave Coconut Curry Sauce (RFCFES p. 181). This recipe is easy to double and freeze into individual portions.

Step 4: Grill the chicken, sauté some greens in a little olive oil, and build your bowl.

This bowl includes a generous scoop of warm quinoa topped with grilled chicken and sautéed kale, drizzled with coconut curry sauce, and topped with sliced avocado and pickled red onions.

The above might sound like a lot to pull off in one evening. Any of these components can be meal prepped in advance. To save time, cook enough components for multiple meals.