Running From Diabetes Podcast Episode 38

Today I talk about:

Stopping the negative self talk.
The art of foregiving yourself.
Using social media for motivation.

Listen to Episode 38

Running From Diabetes Podcast Episode 37

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

 

 
Listen to Episode 37

Running From Diabetes Podcast Episode 36

 

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

Running From Diabetes Podcast Episode 35

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

• 3 cups vegetable broth
• 5 kaffir lime leaves
• 3 slices unpeeled galangal, about 2 inches long (ginger will work)
• 3 slices lemongrass, about 2 inches long
• 1 cup sliced button mushrooms
• 2 tablespoons thin soy sauce
• 10 Thai chile peppers, pounded with the edge of a knife or cooking mallet to release the flavor
• 1 lime, juiced
• 1 medium tomato, sliced (optional)
• 1/2 onion, sliced
• 8 medium-size cubes tofu, optional (your favorite brand)
• Dash chopped cilantro
• Dash chopped green onions

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

Running From Diabetes Podcast Episode 34

I talk about running podcasts and give my weekly update.

http://www.runningpodcasts.org/

Listen to Episode 34

Running From Diabetes Podcast Episode 33

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

Listen to Episode 33

Running From Diabetes Podcast Episode 32

 

Happy New Year I discuss my 2012 race plans and training plan. My weekly update regarding my diabetic vacation.

 

Listen to Episode 32