Now that the school year is in full swing here in Charleston and Mount Pleasant, we figured it’s the perfect time to do a little studying of our own.  Here are some recommendations from our favorite sources of the best books of the season:

People Magazine‘s Book Choice: The Endurance Diet: Discover the 5 Core Habits of the World’s Greatest Athletes to Look, Feel, and Perform Better by Matt Fitzgerald

“This book is a compilation of sports nutritionist Matt Fitzgerald’s 20 years of research and experience with the world’s top professional endurance athletes, who are right up there as some of the fittest and healthiest in the world. Fitzgerald outlines five core habits and key strategies for top performance: eat everything, eat quality, eat carbohydrate, eat enough, and eat individually. The book is also backed by Olympic marathoner Shalane Flanagan, who has cookbook of her own called Run Fast, Eat Slow.”

To purchase, click HERE.


Eat This, Not That! Recommends the book: Run Fast, Eat Slow by Elyse Kopecky and Shalane Flanagan

“If you’re looking to boost your metabolism then this cookbook is something you’ll want to get your hands on. Run Fast, Eat Slow is a collection of wholesome recipes that whole-foods chef Elyse Kopecky and Olympic marathoner Shalane Flanagan co-wrote for runners specifically; however, those who strive to live healthy lifestyles will also greatly benefit from these recipes too. With over 100 recipes, Elyse and Shalane show that healthy fats are essential for flavor and should not be feared, or entirely avoided. They also demonstrate that counting calories, obsessing over protein intake, and participating in a restrictive diet do more damage to the body (and mind) than good.

To purchase, click HERE.


Publishers Weekly‘s favorite book: The Sweet Spot by Bill Yosses

“Yosses offers recipes for nontraditional desserts, such as kabocha persimmon pie and lemon kaffir semifreddo, that prioritize other flavors over sweetness. The idea, says Krauss, is that dessert doesn’t necessarily have to be overly saccharine. “The huge takeaway is that you should think about sugar the way savory chefs think about salt,” she says. “It’s a flavor enhancer, but it’s not the flavor.” She adds that most of the recipes in the book have 35%-75% less sugar than conventional desserts.”

To purchase click HERE.