Kelly Ripa is a fitness fanatic and an inspiration to anyone who’s ever dreamed of donning a six pack. The 43-year-old mother of three and host of LIVE with Kelly and Michael has arguably one of the most-toned bodies in the business. Her secret? It turns out there’s no real secret to her fab figure. Ripa’s trainer, Anna Kaiser, credits her physique to her amazing work ethic and discipline. Don’t worry; they’re both willing to spill details on exactly what Ripa does to stay in shape. Here’s a breakdown of her fitness and diet routine.
Kaiser told Shape that she’s been working with Ripa for three years now. She makes time to work out four to five days per week for 90 minutes per session. “Her work ethic is more insane than anyone I’ve ever met! She’s so driven, present, excited, and focused. She is just a wonderful person. It’s such a joy to work with someone that’s always present with you. It’s really every trainer’s dream for their client to want it as badly as you want it for them, and she really puts in the work. She doesn’t expect instant results yet still is so focused, committed, and intense about her fitness,” Kaiser says. Apparently a good attitude goes a long way.
Ripa typically spends two days a week doing high reps with low weight, and switches it up on the other two days by doing high weight and low reps. All of her workouts days include both cardio and flexibility, but the trick is to switch up the body parts she focuses on, Kaiser revealed.
Ripa is also a fan of a sculpting class, which works her glutes, abs, and obliques. It emphasizes building muscle and stretching out, she revealed to Fitness. “I am totally hooked on this sculpting class I discovered at [New York City gym] Physique 57. It’s transformed my body in ways I never thought possible. Women are instant-gratification junkies, and I could see a difference physically within five classes,” Ripa said.
Looking for a specific move that Ripa swears by? Get into a deep plié, rise up on the ball of one foot, then switch to the ball of the other foot and back. Eventually, you’ll rise up on the balls of both feet while staying in plié. You then go down an inch, up an inch, until your legs are shaking. “The burn is significant. But boy, it really sculpts my legs,” she told Fitness.
Ready to try a few other Ripa-inspired routines? Try these moves, as shown in Us Weekly.
Tuck-and-twist ab exercise
- Begin by lying flat on your back on an exercise mat with your arms overhead and toes pointed. Tuck your chin to your chest and roll up into a near-sitting position one vertebrae at a time while pulling one knee to your chest. While coming off the ground, extend your arms out wide to either side.
- Perform the same exercise while twisting toward the side of the knee that is raised.
- Repeat to twist to the other knee. To expand on the beginner routine, lift feet off the floor for the duration of the tucking and twisting for deeper abdominal engagement.
Puzzle push-up exercise
- Start in a half plank position with your knees against your exercise mat.
- With your palms pressed into the mat, bring your arms down to a 45-degree angle and lift your knees up off the floor into a push-up position. Lower your knees down to the floor and bring your arms down to a 45-degree angle to complete the exercise. To expand on the beginner routine, start the exercise in full plank position.
Want to incorporate a few other Ripa moves into your workout schedule? Try a few of these moves, as shown in Shape.
Triceps can-can home workout: Aim for eight to 10 dips, switch legs and repeat. Sit with your hands behind you and feet shoulder-width apart. Lift your hips and raise your right leg straight up, with your toes pointed. Bend your elbows to lower your hips toward the floor. Press up then lower again, this time bending your right knee about 90 degrees. Continue, alternating straight and bent legs with each dip.
Leg Raise Workout: Stand next to a tall chair or counter, balance on your right leg (toes turned toward the chair), lean over, and place your right forearm on the chair seat or counter for balance. Place your left hand on your hip and raise your left leg until it’s parallel to the floor, with your knees slightly bent and toes pointed. Do two small pulses as you bring your leg forward until it’s directly in front of you, then do two pulses back to the starting position. Repeat, pulsing your leg behind you slightly, then return to the start. Continue pulsing your leg forward and back for one to two minutes, then switch legs and repeat.
And remember, always listen to your body. If you’re really tired, it may be time for a break. “If I’m exhausted and I just don’t feel like it, then I don’t do it. I am a human being, after all. But I also know I’m the kind of person who, if I take one day off, well, it’s very easy for me to take the next day off and then quit exercising. If I don’t do it every day, I won’t do it at all,” Ripa told Good Housekeeping.
Ripa makes it clear that she is more focused on exercise, rather than dieting. However, the star still believes in eating healthy and in moderation. During a Daily News interview, Ripa says one of her favorite summertime recipes is the American Flag Salad. It’s red, white and blue and uses watermelon, blueberries and feta cheese. Simply mix it together and then cut up some fresh mint to sprinkle on top. “It’s light and effervescent and delicious and nutritious,” she said.
While she’s not a dieter, Ripa says that she tries to avoid candy. Why? It’s bad for your teeth and addictive, she says. Instead, she focuses on healthy sugars, such as those from fruit and yogurt. One of her favorite treats? Adding fresh blueberries and pistachios to her favorite Fage Greek yogurt. “I also like to make my own lavender honey. Just get dried lavender, put it in honey and let it sit. It becomes lavender infused. So you get salty, sweet, and a little tang. It’s very good. It’s my dessert, my breakfast, everything,” Ripa told Shape.
It’s also important for Ripa to keep those foods in the house for her kids. Ripa said she doesn’t keep a lot of junk in the kitchen. Instead, she encourages her children to reach for healthy snacks, such as fruit.
But this celebrity also has her guilty pleasures. A few things Ripa can’t give up include Pepperidge Farm goldfish crackers and surprisingly, cheese. “I gave it up a couple of years ago for Lent and it was really hard,” she says. “I realized that cheese is the foundation of what I eat when I gave it up and went, ‘I can’t eat any of this! Who wants a turkey sandwich without cheese?’” Her other favorite treat? Girl Scout cookies, particularly samoas.
If you’re anxious to start eating like Ripa, try this Brussel sprouts salad for starters.
- 1 cup walnuts, chopped
- ¼ cup olive oil, extra virgin
- 2 pounds uncooked Brussels sprouts, trimmed and thinly sliced
- 4 ounces uncooked shallots, ½ cup finely chopped
- 1 pinch ground nutmeg
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon kosher salt, to taste
- 1 teaspoon black pepper, ground, to taste
- ¾ cup dried cherries
- 15 ounces cooked chickpeas, drained and rinsed
- 1 ½ shredded Pecorino Romano cheese, fresh grated
- In a large, dry skillet toast walnuts over medium heat, tossing for about five minutes. Set aside and reserve the pan. Using the same pan, warm olive oil over medium-high heat until it shimmers. Add Brussels sprouts, shallot, thyme, and salt and pepper to taste.
- Cook, stirring until Brussel sprouts are wilted, two to three minutes. Remove from heat.
- Add dried cherries, chick peas and reserved walnuts.
- Toss and combine, and finish with grated Precorino cheese and transfer to serving bowl.