Running from Diabetes

Kevin Killrgrams

Dealing with and treating my diabetes with endurance sports.

  1. 10/10/2012

    Running From Diabetes Podcast Episode 42

    Today I run my errands on my bike. I talk about heart rate monitor training. Listen to episode 42

  2. 05/20/2012

    Running From Diabetes Podcast Episode 41

    I ramble on about my week. I talk about insulin resistance and neuropathy. Should you go on insulin therapy. Listen to Episode 41

  3. 05/04/2012

    Running From Diabetes Podcast Episode 40

    I talk today about the poison called High Fructose Corn Syrup.   Listen to Episode 40

  4. 04/11/2012

    Running From Diabetes Podcast Episode 39

    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

  5. 04/02/2012

    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

  6. 03/24/2012

    Running From Diabetes Podcast Episode 37

    Sorry about not posting for a while. The Catch-22 of diabetes.     Listen to Episode 37

  7. 01/30/2012

    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) 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. Add the split peas and stock to the pot. Cook for about 20 minutes. 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. Taste and adjust the seasoning. You can leave the soup chunk or blend some if it if you like. 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

  8. 01/25/2012

    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

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Dealing with and treating my diabetes with endurance sports.

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