She Runs Far – Providing recipes and inspiration to fuel your outdoor adventure.
Welcome! My name is Ami and I am the creator behind She Runs Far. I live near Whistler, British Columbia, Canada, in the beautiful Coast Mountain Range. Writing for She Runs Far is where I merge my passion for nourishing meals, adventuring with my family, and the beautiful outdoors. The recipes recorded here have fueled a lifetime of running, hiking, paddling, skiing, and climbing. Enjoy!
What to Expect from She Runs Far
This blog is designed for outdoor adventurers and athletes, or just active families on the go, who understand that great food and optimal nutrition is an integral part of enjoying your time outdoors—before, during, and after your activities.
Here, you’ll find:
🌿Nutrient Dense Meals – Breakfast, lunch, and dinner recipes that emphasize healthy fats, plenty of protein, and less reliance on grains to provide the energy you need. My recipes focus on seasonal eating and whole foods that will prepare you for your adventures.
🌿Trail-Optimized Snack Recipes – Nutritious snack recipes for sustained energy.
🌿Backcountry Cooking – Recipes and techniques for preparing high-quality meals in remote environments, with an emphasis on lightweight, high-impact foods, and minimalist cooking techniques.
🌿The Science of Eating Well – Research-backed insights on macronutrients, hydration, recovery, and superfoods for backcountry trips and front country training.
🌿Meal Planning – Thoroughly researched and field tested meal plans for backcountry trips.
🌿Recommendations on Books, Tools, and Gear – Interesting reads and the best tools and gear for keeping you comfortable and well fed on your outdoor adventures.
How It All Began
One of the conversations that sent me on my way to recipe development and food writing was with my daughter, who is following in my footsteps to become her own kind of outdoor athlete. This website is named for her. My daughter commented that I need to write down some of our favorite recipes for her before she goes to college. I thought that was a great idea – many of our favorite recipes are now recorded here.
My Food Philosophy
I grew up eating traditional European style foods, influenced by my French and Italian heritage. My family ate a diet rich in meat, soups and stews, and vegetables, with many of the ingredients produced on our own small family farm. It was generally a healthy diet, but layered on top of the healthier foods was a little too much sugar. Bread, pasta, crackers, and sugary snacks were on the menu a few too many times per week. Then, like many others following the conventional diet advice of the time, I embraced low-fat eating. As I became more active and pushed myself adventuring in the outdoors, I suffered tremendously from hypoglycemia (low blood sugar) – for years – and it made my outdoor pursuits just that much more difficult.
After my daughter was born, I visited a naturopathic doctor and she suggested that I stop eating wheat, or at least cut back. At first I thought, I can’t do that, and then, I don’t eat that much wheat, anyhow. However, when I stopped to think about it, wheat products actually made up a significant portion of my diet: toast at breakfast, a sandwich at lunch, pasta for dinner, and small piece of cake for dessert. It was the first time in my life that I considered that maybe I didn’t eat as well as I thought I did.
From there, I followed my curiosity and found that reducing grains (wheat and oats in particular), reducing sugar, and increasing vegetables, protein, and healthy fats made a world of difference in stabilizing my blood sugar, stabilizing my appetite, moderating my mood, increasing overall energy, and increasing my athletic endurance. The difference was profound. You can read more about my food philosophy here.
Join the Journey
Follow along for new recipes, tips, and stories from the trail. Have a favorite outdoor meal or cooking hack? Share it in the comments—we’d love to hear from you!