Book Review: ‘The Runner’s World Cookbook’ helps enhance healthy eating goals

We are three months into the new year. How is everybody doing on their New Year’s Resolution?

You know, the one where you were going to start eating “healthier,” maybe cutting out some sugar or increasing your daily intake of fruits and vegetables.

To help me enhance my own healthy eating goals, Rodale Press had sent me one of their newest cookbooks to review, “The Runner’s World Cookbook.”

Having taught several food and nutrition classes and being a runner myself, this was right down my alley and I couldn’t wait to take a look at this book.

I admit, I am one that does, in fact, judge a book by its cover, and this one did not disappoint. I appreciate that this is a very sturdy hardcover book.

Even with modern conveniences and the ever so popular Pinterest, I still use cookbooks, and I use them hard. So I was happy to see that this one will be able to withstand my use.

Another thing I will admit about cookbooks is that if it doesn’t have a picture of the final product, then I probably won’t attempt to make that recipe. I like pictures.

This book had a good balance of content and pictures. I love how colorful it is.

“The Runner’s World Cookbook” actually is more than a cookbook.

It’s a resource for runners, athletes and anyone who wants to adapt to a healthy eating style.

The book suggests meals that contain vital nutrients to fuel a workout in addition to post workout recovery meals that have the protein your tired body needs.

There is a guide on how to buy bread and pasta, using the right oils, and how to pick the best meats and seafood.

Other guides include which fruits and vegetables supply the most nutrients and antioxidants, how to choose the right carbohydrates and how to include more whole grains in your diet.

If you like pancakes, you’ll love the section on pancake batter and topping ideas. There are more than 50 unique pancake flavors including Hawaiian, pancake s’more, cafe’ hotcakes and caramel apple, just to name a few.

The cookbook is very easy to use too.

At the top of every recipe is a color coded tab. The tab will tell you if the recipe is for “pre-run” or “recovery.” Other tabs will tell you if it is gluten free, low calorie (400 or less), vegan or vegetarian.

There also are recipes that are labeled as fast, which can be prepared in 30 minutes or less.

I not only made a few of these recipes myself (like the blueberry oatmeal smoothie and the Thai avocado soup), but I also got to test these recipes out at a recent Runner’s World event that I was invited to.

The entree was spicy fish tacos with pineapple slaw and the dessert was banana oat energy bars.

It was my first time eating a fish taco and I have to say, I was impressed.

The pineapple slaw on top was definitely a nice addition. You can find both of these recipes in the “The Runner’s World Cookbook.”

Whether you are a cookbook connoisseur, an athlete or on a quest for cooking healthier, you won’t be disappointed in the book.

Runner’s World has collected 150 of their best recipes and paired them with more than 75 color illustrations in an effort to bring you the most delectable and healthy meals, snacks and drinks.