60 to Sexy

Greetings from a place called The Pork Store in San Francisco. Let’s talk about nutrition. 

My name’s Dave, and this will be my third (I think) season of 60ToSexy. Those who’ve done it before know it’s a great way to keep yourself motivated and honest, and the experience has made me stronger and leaner and healthier. If you’re new: welcome!

I’ve always been an active guy, but up until just a couple of years ago, my diet was atrocious. Lots of fast food, lots of processed food, lots of beer. I don’t think I had an actual fresh vegetable until well after my thirtieth birthday.  So although I could outrun most of my absier friends, I was until pretty recently a great big fat guy. And I had the nerve to wonder why. 

In the last couple of years, I’ve schooled myself on good nutrition and taught myself how to cook. (Michael Pollan’s Food Rules and all of Rocco DiSpirito’s Now Eat This cookbooks are a big help, as is Cook’s Illustrated magazine.) I’m making healthy choices more and more of the time, and they’re usually pretty fucking yummy. And the weight is coming off. I’m getting compliments! I’m within 20 pounds of my ideal weight. 

But to get there, I need to spend these two months focusing like an Army sniper on those eating habits. Making good choices not most of the time, but all of the time. To help you do the same, I’ll be sharing some of my favorite recipes and tips. 

Also, if you’re in Los Angeles, I’m doing races galore this spring. A 10k, a half-marathon, a reverse sprint triathlon and an Olympic-length triathlon between now and May. I have a nice big group of friends doing them with me, and we’re always happy to add more. 

In the meantime: farewell, fried eggs and pork sausage. I will see you in two months. Maybe.