Today, Kelly has an engaging sit-down with Olympic gold medalist and professional beach volleyball player, Alix Klineman. Known for her prowess on the sand, Klineman dives into her culinary journey, which has been as dynamic as her sports career.
Alix’s passion for cooking ignited in Italy when a teammate introduced her to butternut squash risotto, a dish that has since become her signature. She accentuates the simplicity and joy of cooking this Italian staple for friends and family, while Kelly playfully proposes sending her a unique kitchen gadget to make stirring risotto easier.
The conversation serves up a mix of personal insights and practical advice, covering Alix’s postpartum return to volleyball, her nutritional strategies for maintaining energy levels while nursing her son Theo, and how her diet supports her rigorous athletic needs, especially the importance of protein intake.
Finally, the episode digs into Alix’s approach to beach volleyball strategies, missing the Paris Olympics due to her pregnancy, and the Sports & Forks Quick Fire Challenge where we learn her food quirks and dream dinner guest. This episode is a delightful blend of sports insights and gastronomic revelations, seasoned with personal stories that will resonate with athletes and foodies alike.
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Timestamped Overview:
03:30 Eating abroad during Olympics
07:36 The demands of Beach Volleyball
14:58 Alix’s current dining lifestyle
19:55 Learned to cook from friends, loves risotto.
22:29 Gradual recovery post-partum process before returning to competition.
24:43 Maintaining high protein intake while nursing.
28:31 Sports & Forks Quick Fire Challenge
I never was a huge Italian food fan before going to Italy I always just thought of like overcooked pastas and like average pizza and I was like eh but let me tell you like when you go there just the quality of their food you can just really tell that it’s like a lifestyle for them and they take a lot of pride in the quality of their ingredients and a lot of things are local I’d go to my teammate’s apartment she’d be teaching me a recipe and she has like a huge thing of olive oil from her boyfriend’s family’s Farm like that just doesn’t happen here you know I’m Kelly SE a professionally trained Chef team podcast host and sports Enthusiast I’m back behind the mic in my new podcast Sports and forks where the worlds of Athletics and appetites Collide ready to get in on the action the five [Applause] touchdown new episodes air every Wednesday in today’s episode of the sports and forks podcast I chatted with professional beach volleyball player and Olympic gold medalist Alex Kleinman a about how she’s found success both on the sand and in the kitchen and how she’s balanced the worlds of Athletics with motherhood I hope you enjoy welcome to the sports and forks podcast Alex thanks so much for joining us of course thanks for having me I’m excited to talk food with you and I got questions because you are obviously a professional on the sand you know what you’re doing by the way of your Instagram stories you look like a professional in the kitchen do you have any sort of formal training no I have no formal training and I’m definitely just a wannabe professional in the kitchen but I love cooking and I love eating so I just like I’m pretty Fearless in the kitchen I’m just not worried about making mistakes or not being perfect I’m always trying to try new recipes or just make something that sounds good I love it and you can tell that you have such a range of Cuisines that you cook I mean I’m like glued to your Instagram stories because everything looks so delicious the tacos the breakfast bowls uh what did you do the other night the pastas I mean everything looks so well thought out so despite you saying you’re fearless and not not willing or willing to uh take some chances um so I know you’re a Capricorn I am a fellow Capricorn which means we are rural followers yeah in the kitchen are you following the recipe all the way through or are you a pinch of this a pinch of that go with the flow I would say I’m pretty go with the flow now like as I’ve gotten more comfortable in the kitchen and I cook a lot more like I feel the freedom to take certain Liberties but like if I’m chopping something like I want it to be chopped perfectly so that’s very Capricorn esque and like if my fiance is helping me and he’s cutting the mushrooms too thick like he makes fun of me because he’s like it’s okay if the mushrooms are a little thicker but I want everything perfect all the time so I definitely have a little bit of Capricorn tendencies in the kitchen but I also like that cooking as opposed to baking is a little bit more free flowing you can improvise you can change things you can substitute things so I’m trying to just really lean into that that whole mentality I love it I know I think I always consider recipes like a template I mean you can kind of to your point when you’re doing Savory and not baking and following to a science you can kind of stray and not really end up in a total train wck but um that’s fantastic all right so you obviously have performed at the highest level athletically um you’ve won a gold medal in Tokyo when you traveled internationally whether you’re in competition or um you know training whether it was the Olympics did you ever find it difficult to find the foods that you needed to really fuel your body yeah I mean it was definitely challenging staying at certain hotels maybe in Asia for example where there’s just not the same food options or protein options maybe that you’re used to and whenever we would you know kind of go to the buffet we’re like looking for the plainest options but I’m actually a very adventurous eater so as long as I didn’t think it was going to make me sick I was usually kind of willing to try it um and then I also really loved traveling because I felt like I could explore different restaurants they got to New City uh maybe not right before a game but we’d have a couple days built into the beginning of the trip and so I’d land and I was like immediately Googling best restaurants in the area and um grabbing my coach to come with me so I really kind of enjoyed trying the new foods when I was traveling abroad and so when you’re performing at the highest level like that does your diet change at all are you more on like a higher protein intake versus when you’re not in competition or or how do you kind of eat on a day-to-day basis yeah you definitely started to just think more about the nutrients and less about like what’s sounds really good or what’s exciting and I would say it’s high protein but also high carb um especially before matches and practice like you really need a lot of carbs for energy and so like it wouldn’t be unusual to have a big bowl of pasta before a game or something because I knew that that was going to translate to energy but then you know as soon as we’re done it was always like okay we have to eat we have to refuel if we didn’t have some sort of protein Source we would have a protein powder we mix it into a water bottle so um we really kind of approached nutrition like a job a lot of times in tournament which is um not really how I am in in normal life but you know it’s such a grueling Sport and like just the energy demands for beef volleyball is it’s pretty insane so making sure that you have enough of everything is really really important and I think grueling would be the understatement because I can barely walk on sand so I don’t know how you do the things you do with the the jumping the lunging it’s hard for me too honestly I mean and you made that transition from being with indoor volleyball when you’re obviously on a very sturdy firm surface to beach volleyball what caused that shift what made you want to make that change kind of permanently and just pursue beach volleyball right well I actually so I grew up in Manhattan Beach and I grew up playing a lot of beach volleyball I mean at a low level I was probably eight or nine or 10 playing in these local tournaments and I always really enjoyed it but then at a certain point when I got pretty good at volleyball I had to choose a path and I chose indoor because it was just a much more established sport at the time like you could get a college scholarship or um there’s more Pro opportunities afterwards so I chose indoor volleyball I went to college for indoor I played abroad for Five Seasons indor and then I missed out on three different Olympic rosters like I was on the national team but didn’t get chosen for the final roster and that was really heartbreaking and I think I just I hit a point where I was like okay I need to reevaluate everything and I knew I always wanted to try beach volleyball so I just kind of got to a point where I said you know what I think it’s the right time I need a fresh start I want to move back home I was I think 27 at the time and I was just like you know I at some point I want to think about meeting someone and having a family so kind of the balance of life and having a new shot a new chance at the Olympics and then also the beach is actually a lot easier on your joints um just because of the soft surface so my body was pretty banged up and I was um excited to play on a soft surface well I was just about to ask is what was the biggest shift other than the platform on which you’re playing was there a change in your Technique was there a change in the way you prepared or did your kind of diet and nutrition stay the same and you just kind of worked on technique well diet and nutrition definitely did not stay the same I mean I always felt like inor volleyball was physically demanding but once I played Beach it was just like it blew it out of the water like I got to a point where it wasn’t I never once had to worry about eating too much like if anything it was like keeping up with the calorie demands on beach volleyball because I mean you’re playing in extreme heat you’re playing kind of in a like resistant quick sand type surface so that’s just like really grueling and then there’s no subs there’s no rap like I’m always involved in every single play because there’s just two of us out there and so I just always found it to be really really demanding and from a nutrition standpoint I definitely had to fuel more and like take it really serious and be really methodical especially with hydration too um but then like tactically beach volleyball is way different than indoor and a lot of people don’t realize that but since there’s only two people on the court as opposed to six it’s more of like a chess game and indoor volum is really like how hard can you hit and how fast can you set the ball and for Beach it’s much more of like okay where is that Defender what am I going to make the defender think that I’m doing and then what can I do to beat them and so I really enjoyed that aspect of beach volleyball just kind of like the strategy and the chess theme and trying to like outsmart the other team I love that and you mentioned that you played abroad professionally for I think it was like five years about five or six years abroad um and you were in Italy um obviously homeland of all things carbs pasta pizza yeah yeah what was your biggest surprise living abroad with how Italians treated nutrition versus Americans living in Italy treated nutrition I guess for starters like I never was a huge Italian food fan before going to Italy I always just thought of like you know there really like overcooked pastas and like average pizza and I was like eh like Italian food’s fine but let me tell you like when you go there just the quality of their food is on a completely different level and I really enjoyed seeing the way that they’ve shopped for like their meals like they go to the market every single day it’s not like they’re shopping for the whole week the way that we do here and there was there was always outdoor markets that you could go to people are walking every day to them they’re not driving to them like you could just really tell that it’s like a lifestyle for them and they take a lot of pride in the quality of their ingredients and a lot of things are local I’d go to my teammate’s apartment she’d be teaching me a recipe and she has like a huge thing of olive oil from her like boyfriend’s family’s Farm like that just doesn’t happen here you know and so I just like I really fell in love with how seriously like they took their food and how much they loved their food and how much they cared about it and it wasn’t just oh does it taste good it was really like the whole process of sourcing things and and that does ultimately affect how it tastes and things taste better because the quality of their ingredients are just insane there I agree I think the the freshness factor to you point to your point you mentioned about not shopping for the whole week Americans very big on meal prepping stocking the fridge stocking the freezer like efficiency yeah exactly exactly did did the pace of Life there I know it’s kind of European like slower pace of Life did that play a role at all um in terms of like how you ate how you trained or were you still kind of regimented with with our like you know American go go go go go mentality right I mean there’s definitely a certain structure to my day because I would have you know multiple workouts and then I’d be tired and I’d need make a time for a nap or whatever but then when our team would go out for dinners is I remember our dinners were insanely long and at first I was like okay we’re like we’ve been here for like 3 hours like but it became my favorite thing like when we’d go out to dinner after a game and he’d make literally like a 10 or 10:30 p.m. reservation and we’d stay there till 1: or 2 and we’re literally just eating amazing food drinking wine telling stories like like and that is my ideal night and just to be able to do that every week with our teammates at amazing restaurants with the best food like honestly even the cost of food is more affordable there it’s just like such a dream to eat there and eat in that culture and like learn about the way that they approach Meal Time and so different and and I think to your point the kind of like slow and steady pace of the meals versus maybe this is just the mom in me because I know you have a little one now when we down at a restaurant my God the timer starts I like tell them I’m like we have a ticking Time Bomb I have four so we have four ticket time bombs we basically order and ask for the check at the exact same time so polar opposite of what you you explain but I also feel like Europe is like much more baby friendly like since being pregnant and having a kid and traveling I realize they just take their babies every everywhere people are really welcoming of the babies and here I feel like it’s like oh you have a baby with you like I don’t know like I don’t know if you can come to this place or it’s not appropriate and so I don’t know I really appreciate how they just kind of embrace you know like that family lifestyle and it’s it’s a positive thing it’s not a negative thing there I could not agree more so did you find that you are you still now sticking to meal prepping have you gone back to the American way of life of shopping once for the week and are you doing three meals a day walk us through kind of what leads up to it’s Monday morning I’m sure you train way more than Monday through Friday but you know what does your average day look like from a food prep standpoint and the meals that you’re having yeah well I mean I always keep my my fridge stocked with just like some basic so like I’ll always have eggs in the fridge right or I’ll always have yogurt and some fruit and some granola and things like that so for breakfast I’m not always Super Creative like it’s more about just like making some eggs Tak some avocado some toast a coffee and like just getting the nutrients in me before practice cuz usually I’m headed out the door around like 7:30 or 8:00 or 8 :30 and then lunch I’ll maybe either hog some leftovers or I’ll make something out of what I have in the fridge but literally I shop for dinner every single day because I don’t like to be like forced into eating something I’m always like okay what what am I in the mood for and then I’m like okay I really want like Burger bowls so then I’ll go to the store and I’ll buy everything I need for that but I feel like to shop for the whole week and then get to maybe Wednesday and you’re supposed to have tacos let’s say but I don’t want to have tacos like so I like the freedom of waiting to see what I’m in the mood for see what we’re craving then go shop get fresh ingredients and um hopefully you know high quality ingredients too and so and I actually I enjoy going to the grocery store too that’s the other part of it like I love like just kind of perusing the aisles like I could get lost in there and spend an hour in there so I mean now I don’t really have an hour to spend it but before like I I don’t know it’s a little bit like a playground to me I could not agree more I once a month I go to the grocery store and I do spend an hour I bring my daughter with me she’s the youngest she’s 19 months we are an absolute dumpster fire going through all the aisles however it’s my best way to find recipe inspiration and to see the new products and what looks good and that’s why as much as I love like shipped or instacart for the convenience of it I want to be there I want to pick the app so I can feel them and smell them like all the sensory experiences so I am right there with you like I love the grocery not trust people to pick my produce like no I don’t even trust my fiance to pick him I’m like okay the avocado should be like a little soft but not too like I want to pick that yes I knew I had control issues and I started writing notes in the instacart thing where it says you know like add a note with the avocad so I was like firm but not too firm please look for one that doesn’t the tab REM I’m like oh my God I need to just I’m the exact same way um so you mentioned about dining out when you were in Italy you have a little one now do you guys go out to dinner a lot I know obviously you’re a great home cook but when you do go out what kind of places do you favor so I would say on average like maybe we go out once a week not very much I cook I would say five or six nights a week maybe we’ll order in one night and then if we make plans with friends we’ll try to go somewhere kind of fun and exciting and then I would say if we’re going to like a really nice restaurant then we probably you know have my mom watch our s Theo where we get babysitter um but we’ve taken him a couple times out to different restaurants and he’s still kind of in a stroller so it’s like as long as there’s space or some we’re dining it works okay but his schedule he’s going to bed at 7:30 so a lot of times we’re putting him to bed then we come upstairs and then we cook dinner and we eat kind of a later dinner now and we have a glass of wine we watch a show so it’s like kind of a nice routine but it is a little hard to bring him with us to meals unless we’re going pretty early I could not agree more I just as much as I love bringing my kids out and like exposing them to you know what it’s like to sit at a table and have nice manners and like make eye cont with with the waiter or the waitress in order yeah stress just is too much I think it’s my anxiety I’m worried we where like everybody around us is staring you know and you can just like feel the eyes coming at you yeah which is also like it’s sad that we feel that way because we should feel like we can take them but I I totally agree like it does sound stressful when I think about going to a really nice restaurant and bringing a baby and then it’s like what if he cries and then people are going to be annoyed and their their experience is going to be ruined so we try to be really respectful and thoughtful of like okay how is bringing your baby maybe how does that affect other people but in a perfect world I’d love for everyone to be a little bit more accepting and just flexible I could not agree more I am right there with you um so you mentioned Theo your son um is he on solids and are you cooking for him at this point how have you kind of started to dip the toe in the water there so I was so excited when we got the green light to give them solids and I like steamed it myself and pued it and everything and I think I did I tried he first which is maybe my fault but like he was just not into it and he looked to me like what are you doing to me so then I tried like a little kind of avocado like I was still nursing at the time like avocado breast milk P I was like okay I’m going to sweeten it up a little bit hated it and he just took a while honestly to be interested in food and which was a little bit Soul crushing for me so then for a while I was just like okay I’m going to just buy the purees because I don’t know if he’s actually going to eat and so why am I going to spend you know 30 minutes prepping a puree for him but he’s finally getting really into it and I’m able to give him little bits of my meal like I was just feeding him some chia seed pudding that he loves um so it’s fun to see like the things that he likes and I mean Teddy my fiance always gives me crap because he’s like yeah like I know you’re disappointed that Theo doesn’t like food more but I think he’s just taking his time he has made a lot of uh progress over the last month or so and when he does like something new it gets me really excited for sure I was going to say that’s such a fun phase when they like first discover food and foods that they like because we did e the breast milk avocado I mean all this stuff that you’re like oh my God they’re going to love this and then it goes right back in your face but it’s it is so much fun so has your cooking style changed now that Theo’s kind of getting more involved I know you said you don’t want to take the time to do the purees I never did I was all about to remember the brands oh the serenity kids that was like I really good ones out there fantastic ones that are organic you know the grass-fed beef I all these are like they have elevated so much so even in the you know three or four years since they’ve been out so um do you find that your cooking style has changed at all or are you guys not quite there yet with cooking for him I don’t think we’re quite there like I was saying like a lot of times I give him his puree or little bites of foods or whatever and then I put him down and then I cook dinner so I feel like I mean I guess the main thing is just that we really are eating home almost every night and we’re eating a little bit later but I still try to cook you know like normal meal for us and I don’t try to make like mac and cheese cuz what I think he wants to eat so you know I give him what I want to give him and then I make us a meal sometimes it’s a little bit more simple now because we’re just juggling a lot of things and we’re trying to fit in like bath time and meal time and then cook dinner and all the things and so you know every once in a while I have a not very inspired meal but for the most part like I like to make the time and it’s fun for me so I just do it a little later now and what would you say if you had a signature dish like you’re G to make one thing nobody’s coming over it’s just you your fiance Theo if he’s going to eat it maybe not what would you make I would say most people would say my signature dish is risotto and I almost feel weird calling it my dish but when I played in Italy one of my teammates taught me how to make Roto she showed up one day like in the locker room and she had this butternut squash risotto left over and I’d never even I don’t even know if I’d had risotto or I hadn’t had that flavor and so she gave me a bite and I was like oh my God this is so good and she’s like come over one day like I’ll show you how to make it and so I came over and then it became this whole thing of like every time I tried a food there that I really liked I would make the person who introduced me to it like I would make them teach me how to make it because I wanted to come home and I wanted to know how to cook the things that I fell in love with and so that’s one of the oldest and first recipes I ever learned and I’ve made it for all of my friends all of my family and it’s risoto is really like once you learn how to make it it’s really quite simple I mean you have to stir and stand over the stove but it’s kind of mindless and so I feel like that’s something that people request a lot that I make and it feels easy to whip up I usually have some you know arboro rice in my pantry and some shallot and white wine and then I can just kind of make whatever uh like vegetable in it but um yeah it’s I would say the butternut squash risoto is what people kind of like know me for and I feel like that’s a testament to your actual cooking abilities because most people would hear risoto and say Rizo like not even have the ability because it is such a laborious thing to make and you are standing there and I know you said it’s mindless but there’s a skill because you need the rice to be tender but not crunchy and you know the cleaniness factor and do you want to use a lot of dairy I mean there’s so many factors that go into it yeah it’s like it feels special but I would also say that like after having made it a million times it feels like something I can just like whip out yeah which is a great recipe to have in your back pocket my gosh totally I certainly don’t have risotto in my back pocket but maybe we’re gonna have to get better at it you said it’s that 20 minutes stirring you know they have that like that automatic stirring thing now have you seen that Gadget now I hav I’m very into kitchen gadgets so they have this stirring thing and I think it was specifically made for risoto I’m gonna I’ll send you one yeah literally stick it in the pan and it’s like a little robot and it just does this it’s like a a Roomba but like it’s like a perect cleaner but like just constantly moving the rice around so you don’t have to stand there it’s like weighted on top I digress I’m basically 95 when it comes to kitchen gadgets I have them all I try them all I think so funny so much fun all right you’re we’re gonna send you one of these things because I now I’m as the Roto Queen does the gadget work I’ll be the final say there you go you’re gonna have the final say all right so one of the most shocking facts that I read about you and we want to get the record straight here is you made a return to the sand six weeks after having Theo I started practicing six weeks I I did not start playing but yes how how is that physically I couldn’t even take a shower so teach me how I mean I had to start very slow it’s not like I just like jumped back on the sand and was scrimmaging people like the first couple weeks it was such small movements like literally I would like Shuffle take like one or two steps and then pass the ball and even then my lungs were burning so it was very slow and steady but I had set my eyes on um playing in World chance which was four months postp paron so I knew that I had to kind of start practicing early and I also I didn’t want to pursue finding a partner until I knew I for sure wanted to play so I wanted to like get back on the sand see how it felt see if it felt good to the out there or if I was just like no I want to be at home with my baby all day and so I started training and I kind of got the bug again and I was like okay I think I can do it and I want to prove that I can do it so I picked up a partner I played my first tournament I think three and a half months postpartum which it was not pretty honestly like it was not my best volleyball and but it’s one thing that I’m like really proud of doing and I got to bring Theo to World Championships with me and so we have a picture you know outside the stadium which is just like such a special picture and such such a special moment to have him there and hopefully one day he’ll be like oh my God I can’t believe that you played in that tournament you know a few months after having me so well more props to you I mean that when I read that I thought it I was mistaken I thought it said six months and I was like oh dang she’s you know really got her act together yeah but then I took a little like Hiatus and I took a few months off around the holidays so I was like okay I think I deserve a little break again now you did consult with a nutritionist I think it was after you had Theo to kind of like tweak your diet or what sort of changes did you make after having had a baby and gone through a pregnancy to kind of get back into top shape yeah I actually um consulted a woman named Alisa vidy I don’t know if you’ve ever heard of the book The Woman code but I read her book and it like changed my life and it’s a lot about women’s health and hormonal health and I just felt so depleted training and I was still nursing at the time and I did not feel like myself on the court I felt so tired I felt like I couldn’t get in shape and I just I was like what am I doing wrong and one thing that she suggested was eating a gram of protein per pound that I weighed so I think I was 170 something so 170 something grams of protein a day is a lot like it’s a full-time job and it really became a full-time job like finding the protein sources to get that kind of you know amount in every day and I was adding you know protein powders and Bone brush and all the things cuz it’s just like even to get 100 I feel like is hard sometimes but like to get 170 and so that really helped hydrating like it was my job really helped because I think nursing was really dehydrating me so going out there and then feeling you know just not fully fueled that was really hard um but I just like while I was nursing especially in playing eating was like an actual job like I made sure I had snacks and like nutritious snacks and I had water with me at all times it’s funny cuz now that I’ve stopped nursing I’m like oh I don’t need water anymore I don’t need cooking I do but I’m a little bit less rigid about it but I know it’s insane what your body goes through even just in the nursing alone I was never a fan of it I’m G to be honest I was like one of those with every kid it got shorter and shorter like my first kid six months nailed it second kid we were like a four months third I think I made it three months my fourth my daughter like I would think I made it three weeks I was like the logistics my body the timing was just the dep the energy depletion you feel like you’re literally being sucked dry of all the energy it’s insane it really shocked me how much of a commitment it really is like the amount of time it takes and then if you do want to leave the house and you have to pump and that takes planning and that takes time and then you clean them pumping like it’s just the whole thing and it is towards the end I started to appreciate it because I knew that the time was you know coming to an end and I wasn’t going to nurse that much longer but I have friends doing the same thing they’re on their second kid and they’re like I don’t know how much longer I’m going to last like I feel like it’s just once you know how hard it is and how timec consuming it is it’s just I don’t know hard and stick with it it’s so true I mean it’s a job in and of itself and that’s what I always tell new moms I’m like it is a job prepare to do nothing but that like you full time 40 hours a week like it is a especially in the beginning when you’re supposed to nurse like every two to three hours it’s like from the TR that you finished so sometimes you’d only have like an hour off and you’re like I am already going to have to nurse in another hour I know it’s one of the things it was one of my least favorite part parts about all of it but yeah you know teach their own all right so I’ve got to know what you have coming up next do you have your sites on another Olympic Games I know you’re back in hardcore training mode what can we look to next coming up for you yeah so unfortunately because of the timing that I gave birth I will not be in at Paris competing because it’s a 2-year qualification window and so that window started while I was still pregnant so I came back my first tournament was nine months into the qualification window like there was like maybe a 0.1% chance and I was like I want to try and then unfortunately there’s just like there’s two American teams that are doing incredible and that’s one of the things about the us only two teams can qualify from each country and because we had so much depth like it’s not a shoe in it’s not just like oh get back in shape and you’ll make it you know like you really have to beat out great teams but it’s been fun training again I’m actually going to compete this summer I’m going to play on our domestic tour I’m going to play a couple APS and trying to figure out internationally if I want to get back out there it’s internationally is definitely a huge time commitment and having a baby like leaving home for a week at a time to go across the globe and they don’t pay for you know it’s not enough money to be like oh Tire family come with me so um there’s definitely some trade-offs there and I’m figuring it out but I think I’ll probably play a couple international events as well but we can’t wait to see what you do next next and obviously I’ll be tuned in Instagram stories but we like to end every Sports and porks interview with something we call the quickfire challenge so it’s a couple of quick questions whatever comes to your mind just let it out all right here we go on a scale of one to 10 how spicy do you like your food nine you’ve got 20 minutes to work out what are you doing probably a quick circuit with some uh free weights and some I don’t know just full body stuff one food I will never ever eat is honestly nothing really I’m very open-minded like I will eat pretty much everything amazing Theo’s gonna pick up on that see he’s gonna see what Mom I hope so say I’m gonna be like her it would you rather run on Sand asphalt or a treadmill uh definitely sand I don’t think my knes can handle hard surfaces anymore and last one if you could have dinner with anybody in the world alive or dead who would you choose a tough one I don’t know I mean could be I could say somebody like Gordon Ramsay I met him in person once and I actually got to be a guest judge on Hell’s Kitchen but I think he just has like such an intensity I feel like that’d be really fun to like cook with him in the kitchen but I know I’m probably forgetting some really fun people that would be awesome to cook with that’s amazing that’s an experience in and of itself meeting him other let alone dining with him he was I actually met him twice and he was very nice both times I have heard that I have definitely heard that well thank you so much for your time today Alex we really appreciate it we’re going to keep an eye on the sand we’re going to keep an eye on your kitchen keep cranking out all those incredible dishes you are an inspiration in so many ways so congrats on being a new mother and all the success ahead of course thank you so much for having me this is so fun thanks so much for tuning in if you liked what you heard make sure to subscribe to keep up with the latest episodes
1 Comment
Kelly you are so beautiful ❤