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April 19, 2019


rabbit Shuts Down Website to Promote Earth Day Stash-That-Trash Challenge

If you’re searching online for running apparel this Earth Day, you won’t be able to purchase gear from us at rabbit. On Monday, April 22nd, to celebrate Earth Day, we are shutting down our website in the hopes of promoting customers to participate in our Stash-That-Trash Earth Day Challenge—a nation-wide community-engaging competition aimed at improving the health of local trail systems.

rabbit stash that trash

Inspired by the trail stewardship of our athletes, we developed the competition to promote the connection between runner and landscape, and to motivate individuals and communities to pick up trash on the trails (and roads) during runs. The competition, presented in partnership with Sufferfest, Sunski, GU Energy Labs, and Miir, is intended to bring awareness to the collective impact that the running community can make by stashing that trash.

The Stash-That-Trash Earth Day Challenge is open to the invited specialty retail stores listed below and individuals (or individual groups) on Earth Day, April 22nd, 2019 during the hours of 7am – 7pm (local time).

rabbit stash that trash

To participate in the competition, stash as much trash as you can during your Earth Day run then send a weigh-in photo indicating total pounds of collected trash to The specialty retail store team and individual (or individual group) with the most collected trash by weight will each win this prize:

rabbit:  $1,000 gift card

Sufferfest:  Sufferfest beer & pizza party/YETI Cooler

Sunski:  10 pairs of sunglasses

GU:  GU Energy Labs Nutrition Pack (valued at $500)

Mirr:  10 camp cups

Additional prize:  5 Annual US Parks Passes


Participating running specialty retail stores include: Healdsburg Running Company, Santa Barbara Running Company, Boulder Running Company, Fleet Feet Pittsburgh, West Stride, San Antonio Running Company, and The Long Run.

rabbit stash that trash


About rabbit: Crafted in California, rabbit is the best running apparel for men and women available anywhere. You can find rabbit at independent specialty running retailers throughout the nation or online at

April 09, 2019


rabbit Readies to Welcome Boston Marathoners at the Fresh Legs Lounge

For the third year in a row, we'll be making a pilgrimage to the East Coast in honor of the Boston Marathon and the thousands of runners who dedicate their lives and training to achieving success in the iconic race. This year, in addition to curating an amazing collection of limited-edition Boston-inspired apparel, we're partnering with recovery experts from Custom Performance and Roll Recovery to present the Fresh Legs Lounge.

The lounge will provide an oasis for runners, who can experience the restorative powers of the R8 deep tissue massage roller or treat themselves to Custom Performance’s signature Fresh Legs service, which combines a leg massage with a session in NormaTec recovery boots for an unforgettably refreshing experience that is a surefire antidote to the travels of cross-country travel and expo exhaustion. NormaTec recovery boots will also be available on a first-come, first-serve basis for any runners in need of a quick boost before hitting the hills on Monday.

The Fresh Legs Lounge will be open for 3 days only—Friday to Sunday, April 12 to 14—at 270 Newbury Street in Boston. All are welcome to join for an opening reception on Friday, April 12 at 6pm. For store hours and a sneak preview of the BOSTONrabbit collection—which will be available for purchase exclusively at the Fresh Legs Lounge—runners and fans can check here.



April 04, 2019


Fueled Friday: Groovy Beet Pizza

Beets boast a very impressive nutritional profile! They are actually quite low in calories, but very high in crucial minerals and vitamins: B6, C, Folate, Magnesium, Potassium, Manganese, and Iron to name a few. We're doubling down on the beets today with this beet pizza that’s made with a gluten free beet dough crust. You can’t really taste the beets too much in the crust, but look at the color. It’s so perfect for spring, we threw on some dairy free cheese and a fried egg to top it off.


Crust (makes two 12 inch crust)
-1 cup of lukewarm water
-2 tsp active dry yeast
-16 ounces organic gluten free flour
-1 1/2 tsp sea salt
-2 tsp organic honey
-3/4 cup puréed beets (roughly about 2 large beets, roasted and peeled)

To make the crust:

1.)Pre-Heat oven to 475 F
2.) Combine and stir water and yeast in a large mixing bowl until mixture resembles a miso soup consistently. Add flour salt, honey and puréed beets to yeast mixture and combine until dough just comes together.
3.) Turn the dough onto a lightly floured surface. Knead the dough until the flour is incorporated, about 5-6 minutes. The dough should be moist and tacky. If it’s too sticky, add in more flour 1 tbsp at a time. Form the dough into a ball. Lightly oil a bowl and place dough in, turning once to coat with olive oil. Cover with plastic wrap and set aside in a warm area to double in size. 2 hours is ideal. 
4.) Once doubled in size, evenly divide dough in half and refrigerate one half for another time to make another day (or make 2 pizzas and invite your friends over!).
5.) Lightly grease a sheet of parchment paper with olive oil. Transfer one ball of dough to parchment and stretch it out by hand as much as possible. Lightly brush olive oil on another piece of parchment paper and place it on top of hand flattened dough. Use a rolling pin and work from the middle of the dough outward to flatten dough to 1/4 inch thickness. Peel off top parchment paper. 
6.) Top with whatever toppings your heart desires. Slide the pizza (with the parchment underneath) in the hot oven. Bake for 6-8 minutes or until pizza crust starts to slightly brown. Rotate the pizza once and remove parchment, continue to bake for another 6-8 minutes. Remove from oven. Enjoy! 

Image and recipe courtesy of Jason Gandzjuk of the Specialized Exercise Coaching. Visit him on Instagram @specialized_exercise_coaching for more recipe ideas or reach out to him for healthy coaching, pantry makeovers, and more online at
March 29, 2019


Fueled Friday: Avocado Veggie Toast

Avocados are one of the best brain-boosting fruits that you can add to your diet and nothing is quite as simple as homemade avo toast. Did you know that avocados actually contain more potassium than bananas? Incredible. They're also loaded with heart-healthy monounsaturated fatty acids, tons of fiber, and eating avocados has been show to lower cholesterol. 


  1. 1 large slice of sourdough or your favorite bread, toasted
  2. 1 medium organic avocado, mashed with salt & pepper
  3. Handful of organic cherry tomatoes, chopped in half
  4. Roasted zucchini, sliced
  5. Handful of goat or your favorite cheese
  6. Optional: sesame seeds & fresh parsley on top


Image and recipe courtesy of Jason Gandzjuk of the Specialized Exercise Coaching. Visit him on Instagram @specialized_exercise_coaching for more recipe ideas or reach out to him for healthy coaching, pantry makeovers, and more online at

March 27, 2019


rabbits Run California With Strong Performances At Santa Barbara Nine Trails and LA Marathon

rabbitPRO Taylor Nowlin on her way to victory at the Santa Barbara Nine Trails 35 Mile Endurance Run on Saturday. Photo credit: Paul Nelson (@trailjunkiephotos)

Perhaps it was a case of home field advantage, or maybe it was the months of meticulous preparation and hard work, but there is no doubt about the fact that athletes representing the California-based running apparel company rabbit turned in two days packed to the brim with stellar performances in the company’s home state.

Kicking off the weekend was the Santa Barbara Nine Trails 35 Mile Endurance Run, a previously low-key event that this year (with a little nudge from hometown race sponsors rabbit and HOKA ONE ONE) exploded into one of the most competitive races in recent memory.

Indeed, the 2019 edition of Nine Trails was the first race field ever to include all five members of the Coconino Cowboys, the Flagstaff-based running posse that includes rabbitPRO Eric Senseman and HOKA athlete Jim Walmsley, who has dominated the sport in recent years, racking up 3 consecutive Ultra Runner of the Year awards along the way.

The women’s field at the race, which is known for its brutally steep climbs that add up to 11,000 feet of elevation gain, was headlined by rabbitPROs Sandi Nypaver and Taylor Nowlin. Fans of the sport may recall that both women put in stellar efforts in the Grand Canyon last year in pursuit of the fastest known time on the fabled Rim to Rim to Rim route, with Nowlin ultimately edging our both Nypaver and Swedish star Ida Nilsson to take the record.

Nypaver took the early lead on Saturday and was the first to reach the midpoint turnaround at the Romero Canyon trailhead, but Nowlin was hot on her heels and eventually passed her teammate to take the lead and, ultimately, the win. Nypaver was not far behind in second place and rounding out the podium was another rabbit athlete, Jade de la Rosa, who is a member of the rabbitELITEtrail team and finished in third place.

In the men’s race, the outcome was thrilling but not surprising, with Jim Walmsley romping to the win in a course record time of 5 hours and 12 minutes. Not far behind was Walmsley’s HOKA teammate and training partner Jared Hazen, who also broke the previous course record with his time of 5:23.

Leading the contingent of fiercely motivated and proud locals, and racing on his 30th birthday, rabbitPRO Kris Brown finished in 5:29, good for third place and also an improvement over the previous course record. It was Brown’s performance at this race in 2017 that initially attracted the attention of his sponsor, rabbit, and his results since prove the point that a strong performance on this challenging course is a sign of good things to come for those looking to run fast in the mountains.

On Sunday, Brown’s rabbitPRO teammate Tyler McCandless was interested in a very different kind of fast running when he lined up with the elite field at the Los Angeles Marathon. Running in near-ideal conditions, the lead pack went out at a conservative pace that did not play to McCandless’ strengths. “Right when I was strategizing when to increase the pace, the guys threw down a 4:38 mile 19, and I simply couldn’t quite match the move.” Nonetheless, McCandless finished in 11th place and as the first American. He also ran his second best marathon time ever, on a challenging course, concluding that, “it was a great learning experience for the Olympic Trials next year.”

March 21, 2019


Fueled Friday: Crispy Parsnip Fries

Parsnips, one of my favorite vegetables. I used to only know of them as a beige, carrot-like root vegetable. Before I tried them, I had no idea how versatile they could be. Often overlooked, parsnips take on other flavors really well, such as in this recipe with truffle oil. They also make a wonderful substitute for French fries. These crispy parsnip fries will make you forget about fast food. Give them a try!

  • 4 medium parsnips, peeled
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground pepper
  • 2 tsp truffle oil
  • 2 tbsp parsley, chopped
    1. Preheat the oven to 400 degrees F. Slice the peeled parsnips into thin fries. Toss in a bowl with the olive oil, salt, and pepper. Spread out in an even layer on a rimmed baking sheet and bake for 20 minutes.
    2. Turn the fries over and place back in the oven. Turn up the heat to 450 degrees F. Bake for an additional 5-10 minutes until crispy, watching closely to make sure that the fries do not burn.
    3. Place the fries in a large bowl and toss with the parsley and truffle oil. Serve warm, topped with additional sea salt if desired. Enjoy!

    Recipe courtesy of Jason Gandzjuk of the Specialized Exercise Coaching. Visit him on Instagram @specialized_exercise_coaching for more recipe ideas or reach out to him for healthy coaching, pantry makeovers, and more online at

    March 19, 2019


    Winter Jamming in the Wasatch

    Photo: Jana Herzog

    Based in the mountains high above Salt Lake City, Utah, rabbitPRO Jimmy Elam doesn't let the elements stop him from training year around: he just adapts. With the über competitive Nine Trails looming, as well as The Canyons 100k later in the spring, he has no time to waste. Since Speedgoat and a trip to the UTMB festival fill out the rest of his 2019 calendar, the past few months have been even more vital for fitness gains required for big efforts later in the year. How does one of the most competitive ultrarunners in the country get the work done in less than ideal temperatures and weather conditions? We'll let him explain.

    The planned meeting time is 8:30am. I’m standing at the trailhead and look down at my Suunto, reading 8:15. While I’m certain I feel more confident running in the mountains and snow than my friend who’s about to join me, when you’re about to do a brutal long run with a 2:13 marathoner you make sure you’re ready when they get there. The longer I’ve been a runner the more I’ve realized how important self care is. I’ve come to accept that you never know exactly how your body will feel on any given day, until you start running. You can plan perfectly, be on a rest week, and still feel the lead in the legs as if you’re on your third triple digit week in a row. For long runs like this I don’t roll out of bed and start running all within 30 minutes like I did when I was racing ten years ago.

    1. I set out my nutrition the night before and load up my belt or pack. Having access to some storage to put a layer if you get too warm is so important. If you get too warm during a long run below freezing, sweating too much can cause some real problems.
    2. I organize the extra gear needed for a winter mountain run that I know will be below freezing. A wind layer, the comfy new rabbit ez tee heather, head band, gloves and strong tinted glasses to help with snow glare are a few key items. I also made my own carbide tipped snow spikes for the days when it’s packed and slick. They’re made to be put on wading boots, but work great on a pair of trail shoes if you have a little patience to install them.  
    3. I give myself plenty of time in the morning to mimic what it will be like on a race day. I always make sure I’m eating and drinking something similar to what I’ll have before a race. It’s so easy to take a few bites of a bar and have a little water then take off, but realize that days like this are the perfect opportunity to practice consistency. Dialing in your ideal long run diet is a great way to prevent stomach issues during a race! Think of it as making something as unpredictable as a race, be a little more predictable. Eating is training too.
    4. I never allow myself to be the guy that’s always late. There’s a lot to be said about stress levels and performance. In short, stress hurts performance. Being on time or extra early if at all possible is a perfect way to avoid unnecessary stress. If you’re early then you can squeeze in a few things like stretches or a warm-up to feel even more prepared than your friends when they arrive. It’s also a way to target any niggles you might be having before the real run begins.

    I finish up a mile of easy shuffling, strides and light stretching as my teammate and fellow rabbitPRO Anthony Costales walks up to the trailhead and chuckles. He can tell I’m primed and ready to jam, but I’m certain he’s not concerned. The route we choose is a quintessential Wasatch peak called Grandeur. It’s all up then all down, hitting 2,600 feet of climbing in 3 the snow. Some days are better than others. One day it will be packed and fast, then the next could be slushy or soft. You never really know until you’re committed. If you’re lucky you’ll have the pleasure of seeing a massive bull moose on the mountain.

    The plan is to do two laps with Costales then finish up a brutal third lap alone considering this is a key training day for me. This day is geared to prepare me for an upcoming race in Santa Barbara called Nine Trails. Nine Trails isn’t your rolling verty race like Lake Sonoma where as soon as you start to feel the burn of a climb you’re already descending. Nine Trails features wildly big climbs that are true torture, most being 1,000 feet of ascent or more. The idea is that days like this will prepare me for a big day at Nine Trails. There are a lot of things outside your control when training for a race. Learning how to direct your energy to control what you can is the best thing you can do, and good self care is in your control. The work is done, now it’s time to jam!  

    Photo: rabbitELITEtrail Gus Gibbs

    March 14, 2019


    Fueled Friday: Squash Breakfast Hash

    Butternut squash noodle hash has been my go-to brunch the last few weeks. I cannot get enough of it, and I knew I had to share! The spiraled noodles add something new and fun to a breakfast egg hash. Plus it’s quicker! You can make this one-pan breakfast in around 20 minutes, and you don’t have to wait for the butternut squash to bake.
    • 1 tablespoon favorite oil
    • 1 small butternut squash, spiraled 
    • 1-2 cups chopped kale or spinach 
    • 1/2 cup broccoli
    • 1/4 cup roasted red bell peppers 
    • 1/2 avocado 
    • ¼ teaspoon ground ginger
    • ½ teaspoon onion powder
    • ⅛-1/4 Teaspoon crushed red pepper
    • Salt and pepper
    • 1 tbsp coconut aminos
    • 1-2 organic eggs
    • Optional garnishes: fresh dill and teriyaki sauce
      1. Heat your oven to 400 degrees, and heat a cast iron pan over medium heat.
      2. Melt the ghee in the pan, and add the squash noodles and kale.
      3. Season the vegetables with the ginger. onion, red pepper. Sprinkle in a dash of salt and pepper and stir.
      4. Cook for about 5 minutes, stirring occasionally.
      5. Toss in the coconut aminos, cover with a lid and cook for an additional 1-2 minutes, until the noodles are softened.
      6. Flatten the noodles into the pan with the back of a spatula and make 4 wells with a spoon. Crack the eggs into the wells and transfer the pan to the oven.
      7. Bake for 6-8 minutes, until the egg whites are set.

      Recipe courtesy of Jason Gandzjuk of the Specialized Exercise Coaching. Visit him on Instagram @specialized_exercise_coaching for more recipe ideas or reach out to him for healthy coaching, pantry makeovers, and more online at

      March 08, 2019


      Fueled Friday: Stuffed Spaghetti Squash

      Did you know that spaghetti squash delivers super antioxidants such as vitamin A and C? Vitamin A is a powerful antioxidant that helps keep you skin radiant and is also essential for healthy eyesight, important for all of us. Spaghetti squash is a great substitute for pasta, so what are you waiting for? Give this simple roasted sweet potato stuffed spaghetti squash a spin!

      • 1 medium spaghetti squash
      • 1 tbsp unrefined coconut oil
      • 1/2 cup roasted sweet potatoes, finely chopped
      • 1/2 red onion, sliced and roasted
      • 1/4 cup organic mozzarella cheese
      • Basil
      • Sea salt to taste 
      1. Preheat oven to 350 F.
      2. Cut squash in half, scoop out and discard seeds. Brush with coconut oil and place flesh-side down in large baking dish. Bake for 45 minutes, or until softened.
      3. Meanwhile, heat a skillet over medium heat and add chopped sweet potatoes, basil and sea salt. Cook for 8-10 minutes, or until potatoes are well done.
      4. Lay sliced onions on a baking sheet, brush with coconut oil and sea salt. Bake for 15 minutes, or until edges are nice and crisp.
      5. Remove squash from oven and shred with fork. Mix in mozzarella cheese and add sweet potatoes. Top with onions and basil. Enjoy.
      Recipe courtesy of Jason Gandzjuk of the Specialized Exercise Coaching. Visit him on Instagram @specialized_exercise_coaching for more recipe ideas or reach out to him for healthy coaching, pantry makeovers, and more online at
      March 05, 2019

      1 comment

      rabbit's Winning Ways Continue With Austin and Costales Snagging Significant Victories

      Road To Gold Champion Brogan Austin with rabbitPRO

      teammates Tyler McCandless (4th) and Jarrett LeBlanc (14th)

      Last December, rabbitPRO teammates Brogan Austin and Anthony Costales each toed the line at the California International Marathon on a chilly morning in Sacramento. Austin was victorious on that day, capturing the victory, a USATF National Championship and a personal best time of 2:12:39. Costales also had a strong performance but had to settle for a seventh place finish in the race. Last Saturday, Austin and Costales both lined up to compete again, although the two chose different races which meant that, this time, both of them could run to victory.

      For Austin, the win came in Atlanta, where he surged away from an elite lead group to capture the title in the Road to Gold 8-mile race. Hosted by the Atlanta Track Club, the one-time event served as a chance for Olympic hopefuls to preview the challenging Olympic Marathon Trials course that runners will face in February 2020. Austin’s time of 38:06 put him more than ten seconds ahead of the second place runner, 2016 Olympian Jared Ward. Reflecting on the race, Austin observed that “It was a great experience to get a feel for the course, temps and overall setting for the 2020 trials…It was a great tune up race for the New York City Half Marathon, where I can hopefully snag a new PR against a great field.”

      For Costales, who was racing at the Way Too Cool 50k in Cool, California, winning took a little longer, with a final time of 3:17:19, but was no less sweet. With over 600 finishers, the 2019 edition of the race was the 30th running of Way Too Cool, which long ago cemented its status as one of the most competitive 50ks around. Running in what can only be described as brutally cold and wet conditions, it was Costales’ preparation and gear selection that helped him to survive to the finish. Soaked to the bone from an early river crossing, Costales recalls approaching the 8 mile mark of the race thinking “I knew I needed to change some gear. Frantically, I tried to rip off wet gloves and arm warmers. Luckily, I had an extra pair of arm warmers in my FKT shorts saran-wrapped to stay dry.”

      Fresh off his wardrobe change, and encouraged by a conversation with his former college teammate and current rabbitELITEtrail athlete, Gus Gibbs, Costales took control of the race around the 11 mile mark and never looked back. Trailing not too far behind him to finish in second place was Gibbs, followed by another rabbitELITEtrail runner, Jeff Mogavero in third. The trio made for a rabbit sweep of the men’s podium, an achievement that delighted Jill Deering and Monica DeVreese, the co-founders of this California apparel upstart. “Our rabbitPRO team is just something else. Every weekend it seems as though they’ve won another huge race, set a gnarly course record, or performed some other beyond-impressive feat. We just love being a part of each of their inspirational journeys and getting to know them all a little more. This past weekend was another magical one. And watch out, Brogan and Anthony are just getting started!”

      2019 Way Too Cool 50k podium sweep

      L to R: Gus Gibbs, Anthony Costales, Jeff Mogavero