"If you still need evidence that there’s a double standard, there it is. I think what’s happening here is that whatever men do gets defined as being effective, by definition, because they are men. It’s a little bit like how women frequently get describe as “emotional”, but this (often pejorative) label is rarely applied to men who are raging out, because apparently anger isn’t an emotion."
"This next tip is really important, especially for the men. For the love of Peter (and your Pauls), keep your underwear on." My freezer wouldn't hold enough store-bought bags of ice to do this twice a week, but I could maybe try to collect the bins of icemaker ice over the week and use those. Could be a fun experiment.
A tabata is a particular kind of high intensity interval training, in which you work a pair of exercises for 20 seconds at a time, with a 10 second rest between them, for a total of 4 minutes.
One slice of a tabata workout might look like:
00:00 – 00:20: Pushups
00:20 – 00:30: Rest
00:30 – 00:50: Squats
00:50 – 01:00: Rest
You’d repeat that four times, for a total of 8 units of hard work. If you can get the intensity right (which is difficult), it’s one hell of a workout.
The way I’ve done them as part of SexyShred has been three sets of the 4 minute workout, with different pairs of exercises in each set. You’d rest 1 minute between sets. A complete 15 minute workout would look something like:
pushups/squats for 4 minutes
jump rope/bicep curls for 4 minutes
tricep kickbacks/lunges for 4 minutes
In this final week of SexyShred, I’m tasked with designing my own tabata workout. It’s a doozy.
One of my SexyShred food challenges is to take a recipe I might crave, and rework it in a Clean Eating way.
I’m not really up for diving into my old comfort foods. A lot of that is garbage on more levels than just the ingredients, so I struggled to come up with something to convert.
Cranberry sorbet was my first impulse, but not only did I not have cranberries, I’m sick of grocery shopping (been doing it a lot as part of SexyShred) and I knew the honey/water syrup would be pretty hard to get right. Hell, I hadn’t perfected it with sugar in a way that didn’t require almost a full cup of sugar. Which is gross.
Protip: Splenda is also gross in cranberry sorbet. Sugar/splenda mix, too. I’ve tried all sorts of mess.
So I went with watermelon sorbet. It came out alright, although my rendition was too sweet. The recipe below cuts the honey from the 1/2 cup I used.
1 cup water
1/3 cup raw honey
4-5 cups of watermelon, cut into chunks and seeds removed
2-3 tablespoons of lemon juice
Ice cream maker (I don’t like icy sorbets!)
Gently boil the water and honey in a saucepan for about 5 minutes. The honey should be well distributed into the water.
Blitz the watermelon in a blender until it’s smooth, then strain out 2 cups of juice.
Mix the watermelon juice into the syrup, and (if the mixture is still warmer than room temperature) refrigerate for maybe an hour. It doesn’t need to start cold, but you don’t want to defrost the ice cream maker too quickly. Room temp is fine.
Prep your ice cream maker, then follow its directions for the standard process of freezing cold drinks or ice creams.