New York Times bestselling author Elyse Kopecky has combined her previous career at Nike with her love of food to write Run Fast. Cook Fast. Eat Slow., a cookbook for "hangry" athletes she created with Shalane Flanagan from Penguin Random House. Want a preview? She shared her recipe for Superhero Muffins with us as part of our Bob's by the Book interview series! Make sure to check out her video, below, and enter to win a copy of Run Fast. Cook Fast. Eat Slow.
Bob's Red Mill: What’s the first thing you ever learned to cook on your own, and how has that dish impacted your life in the kitchen?
Elyse Kopecky: When I met my husband I told him, “Just so you know, I don’t cook.” At the time I was focused on my fast-tracked marketing career at Nike. The only thing I knew how to cook was chicken parmesan and it used a lot of store-bought short-cut ingredients, which looking back I realize was more food preparation versus true cooking. Now I’m inspired to make everything from scratch.
BRM: What’s your favorite food memory?
EK: During my time working abroad in Switzerland we had the chance to travel all over Europe, and we took cooking classes in every new city. My most memorable and influential meal is the lunch we prepared during a cooking class in Beaune France with Marjorie from Cook’s Atelier. It had a lasting impact on me and might even be the moment that I decided I wanted to quit the corporate world and go to culinary school.
EK: Homemade soups, so nourishing and comforting, and easy enough to customize for the whole family.
BRM: If you could only take one dish to every social event for the rest of your life, what would it be and why?
EK: Right now I bring Run Fast Eat Slow Beet Hummus to every single social event with a beautiful crudite spread and tortilla chips. It’s colorful and eye-catching and even kids who don’t normally like hummus love it.
BRM: What’s the one kitchen rule you swear by?
EK: Set a timer. I’m always multi-tasking in the kitchen, and if I don’t set a timer I’ll forget something in the oven. I’m notorious for burning nuts.
BRM: If you could only grab for one Bob’s Red Mill product, what would it be and why.
EK: I’m obsessed with so many Bob’s Red Mill products, but I especially couldn’t live without Bob’s Almond Flour because I use it all my baked goods, from Superhero Muffins to cookies to pancakes and more! I also use it in savory dishes like breading for chicken and fish, and I love to sprinkle it on top of a frittata with parmesan.
Thank you to Elyse for the fascinating interview! See her in action in the video below, and enter to win a copy of Run Fast. Cook Fast. Eat Slow. by October 21, 2019!