Running from Diabetes

Today I run my errands on my bike.

I talk about heart rate monitor training.

Listen to episode 42

I ramble on about my week.

I talk about insulin resistance and neuropathy. Should you go on insulin therapy.

Listen to Episode 41

I talk today about the poison called High Fructose Corn Syrup.

 

Listen to Episode 40

 

Today I'm out for a very long walk to get my blood sugar down and kick start my exercise program. Change my body at rest to a body in motion to stay in motion. Using the long run principle I grow my distance, working on my mental training to go long.

I talk about my first time running a race and how I got to it.

 

Listen to Episode 39

Today I talk about:

Stopping the negative self talk.

The art of foregiving yourself.

Using social media for motivation.

Listen to Episode 38

 Sorry about not posting for a while. The Catch-22 of diabetes.

 

 

Listen to Episode 37

 

I give my weekly update and the recipe of the week on a very warm and difficult 5 miler.

Yellow Split Pea Soup

2 Tbsp olive or vegetable oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
salt and pepper
2 cups yellow split peas
6 cups vegetable stock or water
2 cups peeled and chopped sweet potato, yam, plantains, pumpkin, taro root or any combination of the above
cayenne pepper (optional)
lime (optional)

1. Heat up the oil in a soup pot over medium-high heat. When hot, add the vegetables and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle with salt and pepper.
2. Add the split peas and stock to the pot. Cook for about 20 minutes.
3. Add the potato, pumpkin, or whichever root vegetable you are using. Continue cooking until all the vegetables and peas are soft, about 25-40 minutes.
4. Taste and adjust the seasoning. You can leave the soup chunk or blend some if it if you like.
5. Serve with a sprinkle of cayenne pepper and a squeeze of lime.

Makes 6 servings. Per serving (using sweet potato): 336 Calories; 18g Protein; 5.4g Total Fat; 56g Total Carbohydrates; 0mg Cholesterol; 51mg Sodium; 19.6g Fiber.

Recipe for Mark Bittman: How To Cook Everything Vegetarian

Listen to Episode 36

I give my weekly update. I talk about my ladder/steep roof exercise plan.

I also introduce my plant based recipe of the week.

Tom Yum (Hot & Sour Thai) Soup:

 Ingredients

Directions

In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves, galangal and lemongrass and boil for 5 minutes. Add the mushrooms, thin soy sauce, Thai chiles, lime juice, tomatoes, onions and tofu, if desired, and boil for another 5 minutes. Garnish with cilantro and green onions.

Note: For extra spice, add more Thai chile peppers

From The Food Network Website.

Listen to Episode 35

I talk about running podcasts and give my weekly update.

http://www.runningpodcasts.org/

Listen to Episode 34

I give the usual update. I talk about how I wire up for my runs.

Listen to Episode 33