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Tim McGraw Includes Wife Faith Hill and His Band in His Cross Fit Workouts While on Tour

Tim McGraw and crew
Tim McGraw Facebook photo

If you’ve seen Tim Mcgraw lately I’m sure you’ve noticed that he is, well, ripped! Tim’s so fit, that several “shirtless Tim McGraw” pictures are showing up on the internet and television. Tim’s become so obsessed with his “Cross Fit” workout routine that he’s got his entire band and crew joining in his daily ritual. Wife, Faith Hill is not immune to McGraw’s workout obsession either, they play one-on-one basketball daily, just to get in family time and exercise.

This is how Tim McGraw  balances and combines his hectic tour schedule, family life and workout regimen. But McGraw doesn’t stop at the workout, he’s changed his diet as well, as he shared a daily schedule and menu with ‘People Magazine’.

Tim’s Routine

7 a.m. Wake up drink 8 oz. Hot water, cayenne pepper, lemon juice, manuka honey UMF10+

 

Breakfast Fresh berries (blue, black, straw), muesli, natural yogurt, mixed in a regular cereal bowl or Organic oats/bran porridge with raisins, sliced banana, maple syrup

 

8-9 a.m. Morning training session

 

10 a.m. protein break fresh made Spelt flour pancakes made with soy milk, egg whites, powdered linseed/goji berries/flax seed Optional toppings: fresh fruit compote or almond butter, or natural yogurt, and maple syrup

 

12-1 p.m. Midday training session

 

1:15 p.m. Lunch tuna mixed with chopped onions, celery, lemon juice and zest, Bragg’s Aminos (soy sauce), chopped pickled sushi ginger, natural yogurt, and 1 teaspoon maple syrup served on halved avocado with side of alfalfa sprout/beetroot/spinach and rocket salad seasoned with rock salt, ground pepper, balsamic and olive oil

 

3 p.m. snack a handful of nuts almonds, pecans, or walnuts with a fruit smoothie

 

4:15-5:30 p.m. afternoon training session specificity training, including stretch, warm down and 10-minute physio-massage after training snack: apple or handful of grapes

 

7:30 p.m. dinner grilled salmon marinated with lime juice, ginger, Vietnamese fish sauce, paprika, brown sugar and sprinkled with toasted sesame seeds, chopped coriander and basil mix serve with blanched or stir fry green beans, or asparagus (olive oil and balsamic dressing) and sliced lightly fried polenta slices

Source: People Magazine online

 

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