When you start a corporate wellness program with Fitspot, you’ll get to know our best-in-class FitExperts. They’re certified health pros who lead workouts, yoga classes, workshops, and other activities. And you’ll likely be curious to learn more about these fitness trainers’ meal plan and exercise routines, despite their busy schedules.

We wondered the same thing, so we went out and got some answers. In this new blog series, we’ll chat with FitExperts to find out how they fit it all in a typical day. Today, we’re catching up with Kymmi, a yoga instructor based in Atlanta, GA.

What time do you wake up?

Generally speaking, I’m up by 8am, but it depends on the day and workload. I try to be up as early as I can while being mindful of how much sleep I’m getting. A cranky me is never pleasant (or productive), so 6 to 7 hours is always the goal and I tend to stay up until 2am on most days. But truthfully, I love being up and out by 6am. On those days, 10am feels like a new day. 

Screen Shot 2018-02-19 at 1.31.13 PM.pngWhat’s your morning routine?

After I wake up, I drink a glass of water that I keep by my bed and read a daily devotional and scripture on my phone from an app called Starting Your Day Right. Then I process, reflect, and give myself a few minutes in bed so that I’m not waking up and running around like a mad woman immediately.

After about 10 minutes I get started for the day which usually means working out. Being active before I get to anything else is important because it sets the tone. It gets my endorphins pumping, clears my mind. and provides me with a challenge. It’s a good reminder that each day is a new day.

What do you have for breakfast?

My breakfasts are pretty light. I love smoothies or shakes for breakfast. I use almond milk or water as my base and experiment with frozen fruits like bananas, pineapples, berries, and papayas. Bananas are my go-to (you should see the looks I get in the farmers market for buying so many).

What’s your typical schedule like?

I’m always working on getting better, making my clients and students better, and learning more, so I’m on the clock 24/7. I like to keep my mornings to myself, and I typically don’t take clients before 11am. That’s the time I use to work out, read, cleanse, or do whatever I have to do to get myself right for the day. My workouts and my practice are non-negotiable because they’re a part of what keeps me sane. The rest of the day, I’ll teach clients or teach a Fitspot in-office session like yoga HIIT. 

What do you have for lunch?

It depends on the workload and my appetite. If I’m rippin’ and runnin’ I’ll turn to a shake. Otherwise I’ll have something I prepped for the week which varies, but generally I like to keep everything on the light side up until dinner.

My lunchtime shakes are almost always almond milk with fruit and plant-based protein powder. I really like Isagenix’s plant based protein. It comes in small packets and makes being on the go super easy.

In between meals, I snack on apples, almonds, or cashews in between and drink loads of water—a gallon a day at minimum. 

What do you have for dinner?

This is where things get all sorts of interesting. I love vegetables, so a lot of times I’ll cook some quinoa or barley in the slow cooker, and roast a ton of veggies for the week. I like to mix it up. I roasted celery for the first time the other day and blew my own mind. If you’re into it, try roasting celery with broccoli, a bit of salt pepper, olive oil and thyme. Mmmm.

I’ve been playing a lot with edamame pasta also. It’s way yummier than I expected and fun to experiment with, which is what I’m all about in the kitchen.

I love natural flavors, so when I’m cooking for myself I don’t do too much. Quinoa bowls and kale salads generally do the trick. Occasionally, I’ll experiment with spices like turmeric, curry, and ginger.

I’m really into soups too. Lentil soup, squash soup, and celery soup are my go-to’s. Here’s a vegan recipe that’s to die for:

Screen Shot 2018-02-19 at 1.34.39 PM.png

Vegan Celery Soup Recipe

1 tablespoon olive oil
6 celery stalks, chopped
1 yellow onion, chopped
4 cloves garlic, minced
4 cups vegetable broth
1 cup water
1/3 cup all-purpose flour (or gluten-free if preferred)
1/2 cup raw cashews
1 bay leaf
1/2 teaspoon dried thyme leaves
Salt and pepper to taste

Heat olive oil in a large pot over medium-high heat. Add celery, onion, and garlic and sauté for about 5 minutes until the celery and onion begin to soften and look translucent.

Add in the vegetable broth and water then sprinkle in the flour while whisking to avoid any lumps. Add in the raw cashews, bay leaf, and thyme. Bring to a simmer and cook for about 15 minutes until the cashews are very soft.

Remove the bay leaf, then blend in small batches, being careful not to fill your blender too high so it doesn’t erupt. If you don’t have a high powered blender such as a Blendtec, make sure to blend very well so that the cashews are completely blended. Return to the pot to heat or serve directly from the blender. Season with salt and pepper if desired and garnish with some celery leaves.

How do you stay mentally healthy?

Those 10 minutes to myself in the morning work wonders. That glass of water, them scriptures!? Those are the foundation to my mental health. Some days, I read and I feel nothing and those are the days I know I’m gonna have to work harder. Mentally, on some days, I’m exhausted. Journaling, meditating, and my yoga practice helps. I routinely practice awareness and mindfulness, knowing what makes me happy and what doesn’t.

What’s your favorite fitness advice? 

I always say three steps forward, five steps back. Learn to be okay with that. Use the obstacles as fuel instead of distractions. Be reminded that barriers are only reminders that you’re on the right path.


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