Who: Gina, Sunset.com managing editor
This year, I’m determined to: Reclaim my gym-rat status. Or, more accurately, simply start getting some exercise–any exercise–again. I’m also committing to keeping up the low-carb, sugar-free lifestyle that I began last fall. I miraculously made it through the holidays without falling off the wagon, and I refuse to crack now!
I chose this because: After several months of sticking to my diet, my weight-loss results are nowhere near what I’d hoped. And, oh yeah, I have to wear a strapless wedding dress in just under six months–a dress that is currently about half a size too small.
So far, the challenge is going: So-so. I’ve managed to get some exercise in every day so far, but my workouts have admittedly been a little wimpy for someone who has accepted an exercise challenge. Carol, our digital assistant editor, prodded me with a T25 Workout video earlier this week, but I made the mistake of watching a few minutes of it from my desk and was scared off immediately. I’ve met my quota with pre-dinner walks around my hilly San Francisco neighborhood and a few sessions with some iPhone apps: the 7 Minute Workout Challenge is surprisingly intense, and the Daily Arm Workout app is putting my dusty six-pound dumbbells to use. This weekend I’ve promised myself to tackle T25. I can’t take Carol’s I’m-so-disappointed-in-you eyes for another workweek.
My biggest temptation to cheat: My cozy bed, staring me down when I walk through the door of my apartment after work. It would be so much easier to just put on my PJs and flip on a Big Bang Theory rerun.
Coping mechanism(s): Well, I just finished the Serial podcast, so I’m in the market for a new coping mechanism. Any suggestions?
A recipe I’m really digging: This Asparagus Shrimp Stir-Fry (pictured above) that was featured in our March 2013 issue, from Chefs Sophie and Eric Banh of Monsoon and Ba Bar in Seattle. When you’re on a low-carb diet, it’s tempting to go crazy with the red meat just because you “can.” But this shrimp dish is so flavorful, I actually prefer it to a juicy steak.