40, Regional Manager at HOTWORX, Certified Personal Trainer and Yoga instructor

Family: Two boys—Ethan (17) and Eli (14)

Where you can work out with me: HOTWORX locations in Memphis, Germantown, Cordova, Lakeland, and Draper, Utah

My workout schedule: I work in a different HOTWORX studio every day. I do my best to get in a 30-minute sweat session 4–5 days a week. One of the best things about HOTWORX is that I can always catch one or two quick 15 minute HIIT sessions before I leave the studio. I love to book two 45 minute sessions back to back (an hour and a half) when time permits.

Most overlooked body part: I enjoy working the rear deltoids. The importance of the deltoid is they help pull your shoulders back. This aids in reducing the shoulders hunching forward, which helps eliminate excessive shoulder and back stress. Keeping the rear delts strong also helps me sit up straight and watch my posture!

If you could only have 1 piece of equipment what would it be? All I need is my yoga mat. As I have gotten older, I have found that using my own body weight works for me. I love doing yoga flows, headstands, variations of push-ups, bodyweight squats, and crunches—all in the infrared heat of course!

Favorite body part to train: I love working my shoulders and triceps. I think it’s impressive when you see a woman with defined arms.  

My fitness idol: I studied at B.K.S. Iyengar Yoga Institute, which focuses on the structural alignment of the body through the practice of asanas, so of course I highly respect Iyengar. Iyengar became known for incorporating props to help people with disabilities practice yoga as an additional form of rehabilitation.

Go-To snack? I enjoy a rice cake with almond butter or cucumbers.

What in my fridge: Almond milk yogurt, unsweet tea, and water with electrolytes.  

My diet: You name it. I’ve tried it. I have found intermittent fasting works best for me. I try to eat within an 8-hour window. I do not eat dairy and do my best to stay gluten free as well. I love a variety of fruits, veggies, and fish.  

Photo by Tindall Stephens