Summer Shredding. Week 2.

Good morning you all! Today I am halfway into week 2 of summer shredding. It is currently 5:15 am and I am sitting here working on coffee no.1. I have a fairly open morning, so I wanted to share my day (yesterday) with you all before jumping into today’s post.

On Tuesdays, I coach the first three classes of the day at F45, which makes for an extremely early wake-up call! I was up at 3am and out the door by 4. The morning started off great! My classes were loaded, the energy was hyped, and it was a great way to kickstart the day.

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By the time I left the gym, I was beyond hungry! As soon as I got home I whipped myself up some breakfast: riced cauliflower mixed with shredded potatoes and bell peppers, sautéed in olive oil- a side of break free liquid eggs topped with Texas Pete, a nibble of avocado- and (of course) my favorite mug filled with black coffee.

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Most of my day was spent online getting work done. I added a couple of new clients (which is always great), and caught up on some reading.

Mid-morning I had myself a big bowl of proats (protein and oatmeal) topped with apples, blueberries, almonds, and cinnamon.

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Jack and I spent lunch in the backyard so we could soak up some sun. I had zoodles topped with organic pasta sauce, chickpeas and a sprinkle of parmesan cheese- a side of mini bell peppers grilled in olive oil- and I had a protein shake as well, but that would have ruined my Instagram worthy food photo!(ig:tiffanymitchellmull/tiffanydietetics)Screen Shot 2019-04-03 at 6.53.38 AM.png

I took the day off from training yesterday due to such an early wakeup call, so the remainder of the evening I piled up and watched Shark Tank. Due to taking the day off, I had a fairly light afternoon snack: Lettuce wraps made filled with zucchini noodles, chickpeas, yogurt-based ranch dressing, hummus, and crushed red pepper.

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I ended yesterday with my favorite tacos (hello, taco Tuesday): Yellow corn tortillas topped with hummus, grilled shrimp, sautéed onions and bell peppers, shredded lettuce and topped with freshly squeezed lemon.

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So now, fast forward to the rest of today.
Once I finished up my coffee, I got in a quick 20-minute yoga session. After, I had breakfast which I believe looks almost identical to yesterdays.

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Just after breakfast Jack and I were out for our typical neighborhood stroll.

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A quick 15-minute stroll was a perfect warm-up for today’s upper body workout, which focused mainly on rear delts.

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Following my workout, I had my usual post-workout smoothie made up of coconut water, greek yogurt, almond milk, and banana. Soon after I had lunch: a veggie patty, zucchini noodles, broccoli and carrots with a side of yogurt-based ranch dressing.

 

Just before heading out to the gym to coach my afternoon class I had a bowl of quick oats mixed with protein powder.

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On Wednesday, F45’s training is high-intensity cardio. Although I am not taking the class, I am constantly jumping in with members knocking out sets just to keep them pushing- so my calorie burn can get quite high. Today’s total caloric output was 365 calories! So, since Wesley was off early today, I skipped the cardio and headed straight home after coaching. I scooped up some sushi (raw salmon and tuna rolled with avocado and white rice), and the evening will be spent piled up watching Hulu.

So far, week 2 of summer shredding is off to a great start!

 

 

 

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