How old are you and where are you from?
I’m 25, Stevens Point, WI
How long have you lived in San Diego and what brought you here?
I moved to San Diego in August, 2015. I relocated after graduation for work and my now husband had just made the move from Pensacola to San Diego for his job in the Navy.
When did you start coaching at the gym?
After completing the Coaches Academy course work, I was hired as an Assistant Coach this past July.
What do you hope to accomplish with someone when coaching?
As an endurance athlete, my main goal is to help bridge the gap between the two communities. A person does not have to choose to be successful in the gym or on the road. In reality, the two are perfect pairs and when done correctly can produce incredible results and avoid injury.
Describe your own personal philosophies with fitness and nutrition?
Have a goal. Whether that goal is to do a single pull up, PR a deadlift, or complete an ultra marathon without a goal a person wanders aimlessly and the ability to see progress and create physical and personal connections in the gym is almost impossible.
Learn to listen to your body. I’s pretty incredible the signs it shows when it comes to both training and nutrition. I’ve bounced back and forth from calorie counting and number based training (both times on my watch and weight numbers in the gym) to an effort based training cycle. I think there is a time and place for both, but ultimately everyone’s body is set up to provide signals. Learning to be able to tap into that second gear without having to glance at a watch or following an intuitive eating mindset can go along way to avoid burnout and seeing continued progress over a long period of time.
Are there any personal results or transformations you’ve achieved through fitness that you’d like to share?
Since joining the gym and implementing a strength component into my running training cycles, I saw a 30+ min PR to my marathon. I was hooked as soon as I saw how the coaching and fitness in the gym translated to my success outside of it.
Where are you going locally to destroy food, and what are you ordering?
Tajima Ramen. Lunch, dinner, or after bar, 90 degrees in August, or 40 degrees in December. Spicy Ramen.