Carrie Underwood’s Ultra Toned Legs Just Swept The Grammys’ Red Carpet
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Carrie Underwood, 39, just won her eighth Grammy for My Savior, her first-ever gospel album.
At the awards show, Carrie wowed the crowd in two dresses that totally showed off her long, lean legs.
Early morning workouts help the singer stay fit and set the tone for the rest of her day.
Carrie Underwood left it all on the Grammys stage. The singer, 39, brought her A-game while performing onstage—and powered through plenty of stunning looks. First, Carrie took the stage in a purple dress with a long, flowy train.
Later, she posed with her eighth Grammy in a short, black dress studded with silver. And, while both looks are definitely iconic, what I *really* can't stop staring at are her super toned legs.
Luckily, Carrie has been more than open in the past about the workout routine that has her lower bod looking like this:
And this:
First, Carrie is an early riser. She likes to sweat it out first thing in the a.m.
“To me, working out—my husband has said it—he was like: ‘You’re, like, a more pleasant person to be about when you have a workout in the morning.’ And I was like, ‘I know! I feel better,’” she told Women's Health.
And, when she's on tour, Carrie has (wait for it) an entire mobile gym that follows her bus. That way, she never has to skip leg day. In sneak peeks on her IG, Carrie has shared snaps of the mobile gym, which includes an elliptical, a treadmill, barbells, dumbbells, kettlebells, a cable machine, leg press, and bench.
Other days, Carrie turns to her go-tos: jumping rope, Tabata workouts, and running. She likes to either run on the treadmill or follow a three-mile path that's near her house.
“I feel like by the time I warm up, and do weight stuff or whatever, it’s time to go,” she told Women's Health, “so I take off [running] and just keep going.”
As for her diet, Carrie says she eats mostly plant-based meals.
“I never eat meat and try to eat totally vegan, which is easiest when I cook for myself,” she shared with Cosmopolitan. In the morning, she whips up some vegan chorizo breakfast burritos, fresh fruit and granola, or a tofu scramble.
Lunch is usually a tofurky sandwich with plenty of sprouts and greens. “It's not that I'm an amazing chef—I stick to the basics, like roasted veggies and stir-fries," Carrie added.
Either way, it's clearly working for her. Killing it, Carrie!
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