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If you’re anything like me, one of the biggest reasons I sign up for half marathons or do long runs on the weekend is because omgFOOD afterwards. But let’s face it- I often “refuel” with half a Homeslice pizza, an unreasonable amount of peanut butter, or the entire Iron Man 5-Egg Omelet plus fruit and toast at Yolk. There’s probably a better way to build up the muscle and protein I just used than binge-eating whatever’s around, right?

Luckily, my oh-so-considerate dietitian mother passed along an article that I found REALLY helpful- and you guys should check it out too! This post by Gretchen McKay on Macon.com offers EIGHT- yes, that’s right, eight- post-run recipes that are ideal for those of us who have been training through the winter. Another interesting part of this post? McKay integrates the social aspect of eating with your run club as a reward after you’ve accomplished a long, cold run.

Gathering with your fellow trainees around the kitchen table or in a local coffee shop to refuel after a hard run creates fellowship in a sport that can have separate training regimens for differing skill levels and, when all is said and done, is defined by individual achievement. “And for me, those relationships are everything,” writes Kastor. “Yes, training makes us better athletes, but not also without eating good food that strengthens our bodies and the bonds with those around us.”