Health

Fast Foodies

From developing healthy snacks to heading restaurants, these runners use healthy foods to fuel their training.


From developing healthy snacks to heading restaurants, these runners are spreading the idea of putting good stuff in your body. So what do they put in theirs? 

Jerri Graham
Nothin’ But Foods
Westport, CT

As the founder and chief visionary officer, Graham develops healthy snack bars and granola cookies. “When I was a teen I weighed in at 325 pounds, and in my 20s I was an active bulimic. I woke up at the age of 42 and realized that this was it—I wasn’t going to magically wake up in another body,” she says. “It was only when I started making physical fitness a part of my story did it all start to click.” A walker/runner, she’s working toward her first 5K.

A Day In The Life…

  • Breakfast: Egg, avocado and an apple
  • Snack: Granola cookies (of course, I eat my own)
  • Workout: Run/walk a 3-mile hilly loop in my neighborhood
  • Lunch: Salad with a combo of greens, cucumber, red onion, tomatoes and goat cheese, along with crispy oven-roasted green beans
  • Snack: Banana
  • Dinner: Another salad like lunchtime’s, plus edamame, tofu and cooked spinach

Related: 6 Post-Run Snacks


Hillary Lewis
Lumi Juice
Charlottesville, VA

Her line of organic, cold-pressed beverages—the name of which derives from “Love you. Mean it.”—is available nationally. Lewis ran competitively on her high school track team and now runs for fitness about 30 minutes a day either on the treadmill or in the foothills of the Blue Ridge Mountains.

A Day In The Life…

  • Workout: 90-minute yoga class followed by 30 minutes on the treadmill
  • Breakfast: Lumi Minted Greens and instant oatmeal
  • Lunch: Salad with avocado (I know I am going out to dinner tonight so I wanted to keep it light mid-day.)
  • Snacks: You will always find me with almonds or a juice in my bag. It is important to snack throughout the day to keep the metabolism running efficiently.
  • Dinner: Bibb salad with mustard dressing, a roll and lamb gnocchi—I also drank an Old Fashioned and a beer.

Related: Three Super Spring Salads


Christina Tosi
Milk Bar
New York City

The chef, founder and owner of the popular NYC-based bakery chain, known for its inventive sweets like Cereal Milk Soft Serve and Candy Bar Pie, used to race competitively. But with her busy business, now she focuses on 5- to 10-mile runs after a long day at the Bar. Tosi loves running over the bridges of Brooklyn.

A Day In The Life…

  • Breakfast: Strong cup of coffee and a Compost Cookie from the Milk Bar kitchen
  • Morning bite: Spoonful of batter from recipe testing the Cornbake from my new cookbook, Milk Bar Life, out in April
  • Late morning snack: Tasting menu development samples like peanut butter, banana, and rosemary and salted caramel soft serve. A bite of our chocolate malt truffles too.
  • Lunch: Green juice and small salad
  • Afternoon snack: Bite of our Volcano (potato gratin, caramelized onions, pancetta, Benton’s bacon, Gruyere cheese) and sparkling water
  • Workout: Run 6 miles, then eat a banana and have a huge glass of water with an Emergen-C pack
  • Dinner: Cheesy egg omelet with roasted vegetables and pan-seared sandwich meat. Cacao nib brittle for dessert with sparkling water.

Related: Four Amazing Dessert Recipes


Devon Yanko
M.H. Bread and Butter
San Anselmo, CA

A competitive runner sponsored by Oiselle, Yanko has run more than 20 marathons and 30 ultras since 2006, winning many, including the 2014 Rock ‘n’ Roll Seattle Marathon. Her day job is at the small bakery and café she runs with her husband, Nathan. She’s been gluten intolerant her whole life and also can’t eat dairy products or most nuts.

A Day In The Life…

  • Morning beverage: Coffee with a little almond milk
  • Workout: Run 12.8 miles with a friend
  • Breakfast: Lots of water; shredded sweet potato topped with two eggs, 1/2 avocado and hot sauce
  • Lunch: I raid our kitchen to make a salad between meetings: Arugula with pickled-mustard-seed vinaigrette, roasted trumpet mushrooms, pickled cauliflower and house-made pastrami. I drink kombucha (I used to make my own, but we have Lev’s on tap).
  • Afternoon beverage: We did a coffee tasting this afternoon, so I spent a few hours sipping on coffee and espresso. Needless to say, I had boundless energy for my evening shift.
  • Dinner: While doing the evening bakery work, I put two plantains sliced (like chips) into one of our ovens to get golden and crispy. I enjoy that topped with hot sauce and a big salad with mixed organic greens, lemon roasted-garlic dressing that I whipped up, roasted adobo chicken, pickled red onions and sliced avocado.
  • Late-night snack: Lots more water, after being in front of the hot oven, and a handful of mixed seeds

Related: 9 Foods For The Gluten-Free Runner