Why I started The Running Kitchen

Are you running a marathon too?

Today is Global Running Day 2025, a perfect time to lace up your shoes and reflect on how you fuel your runs—not just with training plans and new gear, but with food.

As a professional chef and certified nutrition coach, I’ve seen firsthand how transformative whole food nutrition can be for runners. It’s not just about carbs, fat and protein; it’s about the quality, balance, and timing of those nutrients. And here, all you thought you had to do was show up to the next Pasta Party!

What you eat before, during, and after your run can elevate your performance, improve recovery, and even help reduce anxiety and fatigue—not to mention, stave off pesky injuries.

While you might turn to running-specific (and yes, highly-processed) products during training or racing (I know I do!), whole foods are what build the foundation for us to run healthy in the first place. A whole-foods mix of Macronutrients (carbs, fats and proteins); Micronutrients (vitamins and minerals); and Phytonutrients (nutrients from plants) provides sustained energy, reduces inflammation, and helps stabilize mood.

When I run, I often have my eye on my next PR. And I’m also dreaming of my first BQ (ALL THEIR GEAR HAS UNICORNS ON IT.) However, this blog is for any athlete who wants to feel stronger, burn cleaner fuel, and feel more energized from the inside out — whether it’s a training day or not.

In The Running Kitchen, I’ll share weekly tips, recipes, and coaching insights that will help you simplify food, eat with intention, and fuel your body like the athlete you are.

Thanks for being here. Let’s run—and eat—smarter together.