In addition to placing sixth in the marathon at the Rio Olympics this year, Shalane Flanagan also published her first cookbook, The New York Times’ Bestseller Run Fast. Eat Slow. The four-time Olympian collaborated with chef, longtime friend and former college teammate Elyse Kopecky to share their knowledge of simple, healthy meals that have worked best for them and other athletes over the years. From more than 100 recipes in the book, we selected a nutritious soup and salad combo that’s perfect for winter.

Reprinted with permission from Run Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky. (2016, Rodale Books)


Broccoli Chèvre Soup

(Serves 4)

This soup recipe is inspired by Flanagan’s and Kopecky’s backpacking trip through Switzerland during college, where they fell in love with goat cheese, also known as chèvre. Traditional broccoli cheddar soup is replaced with fresh chèvre, which is easier for dairy-sensitive stomachs to digest, and is also higher in protein, calcium and potassium than American cheese made from cow’s milk.

  • 2 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 1 teaspoon fine sea salt (leave out if broth is not low-sodium)
  • 3 cloves garlic, roughly chopped
  • 4 cups low-sodium vegetable broth
  • 1 large head broccoli, cut into florets
  • 1 bay leaf
  • ½  teaspoon freshly ground black pepper
  • 2 tablespoons tahini
  • 4 ounces soft plain chèvre

1. In a large pot over medium-high heat, melt the butter. Add the onion, carrots, and salt and cook, stirring occasionally, until the onions soften but do not brown, about 5 minutes. Add the garlic and stir continuously for 1 minute longer.

2. Add the broth, broccoli, bay leaf, and pepper to the pot. Bring to a boil, then reduce the heat to low. Simmer, covered, until the broccoli and carrots are tender, 15 to 20 minutes.

3. Remove the bay leaf and turn off the heat. Allow the soup to cool slightly, then transfer it to a blender and process until smooth. Add in the tahini and chèvre and blend again until combined.

4. Taste and season with additional salt and pepper if needed. Keep warm on the stovetop until ready to serve. If the soup is too thick, thin with a little broth or water.

5. Ladle the soup into warmed bowls and top with crostini.

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Kale Raddichio Salad with Farro

(Serves 8)

One of the first recipes to make it into the book, this salad strengthens bones—very important for the recovery of any high-impact sport, but especially for runners. Flanagan says the texture of the farro combined with the lemon and garlic flavors in the dressing make this salad reminiscent of a bowl of pasta.

  • 1 cup farro, rinsed and drained
  • 1 recipe Lemon Miso Dressing (see step 2)
  • 1 large bunch kale, finely chopped, stems removed
  • 1 small head radicchio, quartered, cored, and cut crosswise into thin strips
  • 1 cup grated Parmesan cheese
  • 1 cup chopped toasted walnuts

1. In a large pot, place the farro with enough water to cover by a couple of inches and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the farro is tender but still chewy, about 30 minutes. Drain the farro and set aside to cool.

2. For Lemon Miso Dressing: Combine 1/2 cup extra-virgin olive oil, 1/3 cup lemon juice, 2 or 3 cloves of garlic minced, 2 teaspoons miso paste, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper in a glass jar with a lid. Use a fork to stir in the miso, then shake vigorously to emulsify.

3. To assemble the salad, toss the kale with three-quarters of the dressing in a large salad bowl. With clean hands, gently massage the kale with the dressing to soften the leaves. Add the radicchio, Parmesan, walnuts, and farro to the kale and toss again. Taste and add the remaining dressing, if needed.

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