Word is out. I’m co-authoring a cookbook for runners with Shalane Flanagan, Olympic medalist, world-class marathoner and world-class friend.
I could not have envisioned a better partner in crime for my first book. Shalane has been an inspiration to me since I met her 14 years ago at our first day of cross-country practice at UNC. She’s one of the toughest women I know and also happens to have an incredible approach to eating for nourishment and enjoyment.
The ironic thing about writing a cookbook is that I too have days when I just don’t have time to cook. You’d think I’d be swimming in amazing meals, but the truth is I have weeks where I’m testing five variations of the same energy bar day after day.
On those days, I revert to dinners that can be prepped in 15 minutes max.
A frittata packed with seasonal veggies is one of my quick go-to’s. This hearty frittata, loaded with sweet potatoes and spinach, has saved me on many late nights.
I’ll admit, last week I ate it for lunch and dinner followed by polishing off the remaining slice for breakfast the next day. Hence the name Anytime Frittata. Enjoy!