Runner Elyse Kopecky shares her nutrition philosophy—and her gingerade recipe.
Running always came naturally to Elyse Kopecky, but learning how to fuel properly as an athlete was more challenging. “I didn’t get my period for many years,” says Kopecky, 38, a Bend, Oregon-based runner, author, and chef. “It wasn’t until I moved to Europe after college and began eating more full-fat foods that it returned.”
Kopecky started running in middle school. In 2000, she went on to compete in track and cross country at the University of North Carolina, where she became close friends with elite runner Shalane Flanagan. A few years post-grad, Kopecky went to culinary school in New York City in an effort to bridge the gap between her training and nutrition.
Since then, she and Flanagan have co-authored two best-selling cookbooks, Run Fast. Eat Slow. and Run Fast. Cook Fast. Eat Slow. The duo is currently celebrating the launch of their latest pursuit: Run Fast. Eat Slow: A Runner’s Meal Planner.
Furthermore caught up with Kopecky to learn about where she loves to run, why organic isn’t her first choice, and her favorite post-run drink.