Tiffany Haddish‘s Flo-Jo body is in progress, and the closer she gets to her desired physique, the more her self-esteem continues to grow.
The 41-year-old actress and comedian is set to star in a biopic about track and field record-breaker Florence “Flo-Jo” Griffith Joyner and has been focusing on getting into tip-top shape to prepare for the titular role. After losing 50 pounds over the past year, the “Tuca & Bertie” actress is excited about portraying the “amazing human being” and showing off her toned legs.
“This is going to be huge — and my legs are going to be amazing!” she told People last week. “Florence Griffith Joyner was an amazing human being and the more I’m learning about her, the more I’m like ‘Wow!'”
Haddish will star as the fastest woman of all time in the upcoming biopic that “tells the story of the Olympian’s remarkable life and untimely death, showcasing her historic feats, but also her enduring impact on the entire world of sports and in the communities that needed her help and inspiration the most.”
The Grammy-winning performer has always been confident but admitted she’s found a new level of self-love in her healthier form. “First of all, it feels good to be able to wear a two-piece and not feel like, ‘Oh, I got to put a whole sarong on and a very large coverup’ coverall situation. It feels good to be able to be free,” she said. “And the main thing about the whole transformation is my knees feel like they’re happy. And when my legs is happy, Tiffany’s happy.”
In June, the “Girls Trip” actress told “Extra” that she’s trying “to get my high school body back” and dished about how her boyfriend Common made fun of one of her favorite workouts, playing a game called “Supernatural” which she plays on her Oculus VR glasses.
Haddish also switched to a vegan diet for the first 30 days to kickstart her transformation in 2020.
“[The 30 Day Transformation Team] gave me this whole vegan menu, meals, and stuff, and so I’m cooking for myself,” she said. “For a gift, [Common] got me a chef to make me these juices, and to make the food in alignment with the program.”