I am a post collegiate runner turned road racer after my first Boston qualifying marathon in May. Lately, I've been running 30-40 miles per weeks and I'm eager to optimize my nutrition for longevity and fitness. I love to cook and run so after hearing about the new cookbook from Olympic marathoner Shalane Flanagan and runner-chef Elyse Kopecky, titled Run Fast. Eat Slow, I knew I had to have it. The flavorful recipes are good for the body and soul. So, here's a list of what I've made with a rating out of 10, how many times I've made it, and if I'll make it again. The book is divided into categories: thirst quenchers, morning fuel, snacks and appetizers, salads, soups, nourishing mains, sides, sauces and dressings, wholesome treats and a runner's remedies with practical advice. My photos of the food are not heavily staged or edited for a healthy dose of realism.