Runner & Chef: Kelly Newlon of RAD (“Real Athlete Diets”) (Ep.28)


  • The story behind Real Athlete Diets (RAD) (2:00)
  • The pressure of fueling performance (6:10)
  • Growing the company (10:32)
  • Runners’ relationships to food (18:55)
  • Kelly’s background in running & cooking (20:41)
  • Training with Jason Koop (40:25)
  • Gourmet vs. utilitarian cooking? (44:33)
  • Thoughts on nutrition & dieting (48:04)
  • Favorite event to work with? (57:43)
  • Reducing catering’s environmental impact (1:01:18)

By the time she was 5 years old, Kelly Newlon had already identified two of her biggest passions: running and cooking. Those passions led her to running longer and longer races and becoming a classically trained chef.

And these days, Kelly and her husband Morgan operate RAD (“Real Athlete Diets”) out of Boulder, Colorado, where they are — quite literally — feeding and fueling the ultrarunning community, including a high number of its elite performers.

So in this episode, Maddie Hart and I talk to Kelly about eating well and performing well; the entrepreneurial story of how she went from training at the Culinary Institute of America, to working on a food truck, to starting Real Athletes Diets; dealing with the huge range of the dietary restrictions of runners; and more. This is a fun conversation and a really interesting window into the world of an important member of the running community, and Maddie and I are happy to share it with you.

Kelly Newlon goes on Blister's Off The Couch Podcast to discuss her business, Real Athlete Diets, her work as a chef, her work with the ultra running community, and more
Kelly Newlon (photo by Allison Dobbs)

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