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Super Bowl, UFC & More Cheat Meals
February 8, 2010
First of all, congratulations are due to the new Super Bowl Champs, the New Orleans Saints. It was definitely deserved and it’s obviously a great thing for that city.
Although I am incredibly happy for the city of New Orleans I am also a big Brett Favre fan. I thought it would have been a cool story to see Brett come back and lead his team to the Super Bowl after having the greatest season of his long career.
I particularly liked the post game press conference when Brett said that no matter what anyone else thinks he’s going out on top. To dominate like he did at forty years old is very impressive. Think about that for a second… The guy is forty…and a professional athlete… in one of the most brutal, physically demanding sports on the planet… and dominates. It’s amazing when you put it in perspective. Especially since most average guys in their forties are fat, lazy, weak and out of shape. Hell, most average guys in their thirties fit that description.
I often run into former high school or college athletes who are in their thirties now and have long since stopped doing any sort of physical activity. Their reasoning is that they are “too old, “over the hill,” or “washed up.”
“Dude, I can’t do heavy squats or deads anymore. I haven’t done that since college. I don’t need to be doing that stuff at my age.”
I point them in the direction of Brett Favre, Randy Couture or Louie Simmons and tell them to listen to some old Ice Cube; particularly “Check Yo Self.”
Speaking of which, a forty five and forty six year old guy main evented a UFC pay per view Saturday night. If that’s not motivation to get off your ass and train harder I don’t know what is. It definitely got me thinking about where I want to be in ten years.
As usual, we did a good twelve hours of cooking yesterday and my friend, the master chef, Mike DeSanti was at it again. Mike’s family has a history of recipes that go back several generations and he has taken cooking classes and worked as a chef in restaurants around the world. Red quinoa salad with string beans, chick peas, and peppers. Green pea salad with artichokes. Some kind of wacky mushrooms on toasted French bread. I’ve been twisting Mike’s arm to get these recipes together in some kind of format that will allow me to share them with all of you guys in the near future. Hopefully he complies. You wouldn’t believe the creations he comes up with.
We found a new vegan cheese that they sell at the deli counter at Whole Foods which really stepped the pizzas up a notch. One plain pie, one with “meat,” and one with roasted garlic. Jen made the world’s greatest escarole and beans with some vegan pesto and a few incredible desserts like pumpkin pie, brownies and coconut quinoa cookies. I didn’t realize until recently that you can replace eggs in a dessert recipe with tapioca starch. Good to know. But then again, I’m usually on the couch while Jen and Mike man the kitchen. Every so often I wonder over to spill something, break a glass or suggest that the first pizza could have been cooked a few minutes longer or used more cheese. I like to think of myself as more of an idea guy. I think…
It’s been a while since I have posted anything about music and there have been lot’s of requests so stay tuned for that one day this week. Until then…
Please leave your comments below.
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6 Responses to “Super Bowl, UFC & More Cheat Meals”
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Renegade Approved
What was the cheese?? Please.
Why do you eat all Vegan Jay?
Somewhat related article:
http://www.businessweek.com/news/2010-02-03/bankers-enter-dungeon-of-pain-to-cut-stress-in-ultimate-fight.html
Another goodie!
some great recipe ideas….keep sharing. Would also love to get a glance of your clean eating during the week and your pre/post workout meals or shakes.
As for Brett…definitely pretty impressive what he did. One of his best years and at his age. No matter what he went out on top and showed he still has/had what it takes. Just a shame about his interest in bear hunting.
Anyways, keep the info sharing….and a post about music is long overdue indeed.
Greg,
the name of the cheese that we use over at Jay’s is called Daiya, from Whole Foods. it is made from a South American root and contains no soy. it is normally not in the soy cheese section of the store so you may have to ask someone behind the counter to help you. its worth it, trust me. they have an italian mozzarella for pizzas and parms and they have a yellow american for chillies and quesadillas and things like that. give it a try and let me know what you think about it.
enjoy
Michael
Some kind of cookbook would be much appreciated…I’m always jealous after reading what you’ve been eating.