Bodies: Bobby Jones

By TAMARA WIEDER  |  January 16, 2007

How much do you work out?
I usually work out four to five days a week, although sometimes I get on a roll and keep going everyday until something comes up and I have to take a day off.
Do you watch what you eat, or does this body just come naturally?
I pay really close attention to what I eat. I try to stick to five to six small meals a day, consisting of lean meats, veggies, fruit, whole grains, and protein shakes.
What’s your favorite guilty-pleasure food?
Where to begin? Anything from Spike’s Junkyard Dogs, Burger King, or Coldstone Creamery.
You’ve got a great body now, but did you ever go through that awkward stage?
I was  pretty skinny early on in high school. I wasn’t happy with my physique, so I started weight training and went from 155 pounds to 185 pounds in one year. The awkward stage dissipated pretty quickly.
If you could have anyone else’s body, whose would it be?
I think I’ll keep mine.
Favorite exercise? 
Lat pull-downs.
Least favorite exercise?
Any cardio restricted to machines; I do it, but hate it. I would rather be out playing sports.
What’s the best body compliment you’ve ever received?
I’ve heard just about everything working in night clubs — all very flattering.
What do you consider your best body part?





Related: Another taste of Redbones, Brown Cow yogurt, No fat? No way, More more >
  Topics: Lifestyle Features , Health and Fitness, Diet and Nutrition, Healthy Eating
| More

Most Popular
Share this entry with Delicious
  •   A TASTE OF TAPEO  |  November 20, 2007
    Think you can’t squeeze in another bite after Thanksgiving?
  •   A TASTE OF BRASSERIE JO  |  November 07, 2007
    Do you know the way to Beaujolais?
  •   A TASTE OF FLAVORS OF FALL  |  November 07, 2007
    Now that it’s November, we’re finally coming to grips with the fact that autumn has really arrived.
  •   A TASTE OF CHEZ HENRI  |  October 31, 2007
    We’ll drink to this.
  •   A TAST OF OLEANA  |  October 24, 2007
    Forget ghosts and goblins; think sustainable farming.

 See all articles by: TAMARA WIEDER