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Tag: Dolce Diet

MMA Diet Guru Mike Dolce Says Rampage Jackson Was a Candy-Cheatin’ Nightmare, And He Could Get Cormier Down to 205 ‘This Friday’


(If this is a bad time, Mike, we can come back later | Photo via CombatLifestyle)

We just read a Q&A between the Las Vegas Sun and strength, conditioning, and diet specialist Mike Dolce — he prefers the term “performance coach” — and you should too. Dolce has worked with some of the biggest names in MMA in recent years, helping them get healthy and, notably, drop tons of weight before fights.

In the interview, Dolce discusses up-and-coming clients of his, who he thinks will become world champions next, his toughest projects ever, what his plan for Daniel Cormier is, and more. Check out some highlights below and then head over to the Sun to read the rest.

On Chael Sonnen, Quinton ‘Rampage’ Jackson and the toughest weight cut Dolce has ever overseen:

Chael was 233 pounds six weeks before the Michael Bisping fight. To go from 233 to 185 in six weeks is insane. The hardest issue — I would have to say Rampage is the hardest I’ve ever had to deal with. Not because he was the biggest or heaviest because he wasn’t. I helped Duane Ludwig lose 42 pounds in 13 days to fight Jim Miller on short notice here in Las Vegas. He went from 198 to 156 in 13 days with my coaching. It took eight weeks to do the same with Quinton.

Now it was so much easier with Duane because Duane is a professional; he’s a good guy with a big heart. He just got down to the business of working with no complaints, no objections, no obstacles. Some of these other guys, Rampage being one of them, everything was a challenge. He’s shown that not just with myself but with every business deal he’s ever been in.

On what made Jackson such a “challenging” client before his 2010 fight against Rashad Evans:

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Hector Lombard Enlists Mike Dolce to Make Welterweight Test Cut Following Upcoming Nose Surgery


(Alas, it appears that the joyous age of ice cream cake and tomato cans has come and gone.)

Since entering the UFC almost a year ago to the day and bringing with him an unprecedented amount of hype (and one hefty price tag to boot), former Bellator middleweight kingpin Hector Lombard has been through some pretty tough times. After seeing his 25-fight win streak snapped via boredom in his UFC debut, Lombard scored a rebound TKO victory over Rousimar Palhares before succumbing to the patented grapplefuckery of Yushin Okami at UFC on FUEL 8. 

And although Dana White is not ready to label Lombard a bust just yet — and rightfully so, for Okami can and has grapplefucked the best of ‘em — it’s become quite apparent that Lombard isn’t quite the eater of worlds that he was made out to be in Bellator. Then again, when you’re paired up against guys like Trevor Prangley and “Whisper” Goodman, it’s hard not to build such a reputation. In either case, it appears that Lombard has realized that at just 5’8″, perhaps the middleweight division isn’t where he belongs anymore.

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Introducing The CagePotato Culinary Corner!


(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. Join us after the jump to learn how to make Vitor Belfort and Mike Dolce’s infamous “East Coast Breakfast Toast.”

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