(Man, Rampage is looking ROUGH these days.)
A fighter’s lifestyle is all about two things: discipline and sacrifice, especially when it comes to the food one eats. Those cookies ‘n cream Oreo fudge brownies your grandma used to make? Now a distant memory. That chili cheese Frito pie you used to eat right out of the bag? A thing of the past. And don’t even get us started on that fast food lasagna you and your buddies got drunk and made last weekend. But fret not, Potato Nation, for newly re-signed UFC bantamweight Miguel Torres is here to show you how to make a meal that will satisfy your inner beast without making you look like Paul Daley at the weigh-ins.
Today’s dish, “Pork Spare Ribs with Tomatillo Chile Sauce.”
We gotta say, if Miguel feels the need to quote Workaholics again in the near future, he could easily grab a spot on the next season of Celebrity Cook Off. Below, Vitor Belfort and world renowned dietitian Mike Dolce show us how to make “East Coast Breakfast Toast.”
Just a few days out from his middleweight clash with Anthony “Rumble” Johnson, it seems that former title contender Vitor Belfort has become on of the many fighters to partake in the Dolce Diet. The difference between him and most of those fighters however, is that he can afford to bring in the man himself to personally prepare all of his meals. Today, Dolce demonstrates his take on French toast. For the culinary challenged, we’ve provided a brief how-to for this simple, yet delicious breakfast dish.
East Coast Breakfast Toast
What you’ll need: A loaf of Ezekiel 4×9 bread, a few free range eggs, cinnamon, pure coconut oil, and some fresh berries of your choice.
Step 1: Dip bread into the egg yolks
Step 2: Brown the bread in a pan, using the coconut oil to keep it from sticking
Step 3: Remove bread from pan, add cinnamon
Step 4: Blend/mix the berries and add to toast
Step 5: Consume, win next fight, then return home to this
Next week, Miguel Torres swings by to show us his secret family recipe for “Caldo de Res.”