MMA Hot Stuff

MMA in 1968

All of this jibber jabber about ESPN's OTL show breaking down the salaries of UFC fighters and how it compares to the NFL, got me to thinking. 

 

1968 was an important year in NFL history because it was the year the CBA (collective bargaining act) was established, or at least recognized by the NFL. It was the year of the lock out and the year the minimum salary was established for rookies and veterans. The minimum salary was agreed to at $9,000 for rookies and $10,000 for veterans. 

Then in 1970 the merger between the AFL and NFL was official. Another lockout and strike later a renegotiation was done and the minimums were increased to $12,500/yr for rookies and $13,000 for veterans. That $12,500 in today's terms is roughly $80,000.00.

In 1968, the NFL saw revenues of $92,000,000. What does that equate to in today's value? $1,470,000,000.00

They were seeing revenues of over $29,000,000 in just tv/radio. Again that $29,000,000 equates to $183,000,000. Never mind tickets and licensing revenue. 

But also worth noting, 1968 was something like 48 years after the NFL was established. 48 years for the sport to see growth. Make the necessary investments.

 

My point. As much as I want to believe MMA is mainstream, it's not. It's on it's way but its not there. Deals like the Fox deal are a HUGE step towards that. But we still need to keep things in perspective. The sport is still being established. There's a huge investment that needs to be made to educate the masses of people that don't fully grasp what the sport is about. While people will argue, I view the sport as a start up at this point. Yes, the UFC has done well and is doing well for themselves but they are still making a major investment in growing the sport. Don't forget UFC 1 was just 18 years ago. You can't only look at total revenue vs salary paid out without also looking at the overall operational/marketing costs associated to that revenue. MMA is still not seeing the same type of licensing or sponsorship revenue as the NFL so how can that be paid out to it's athletes? 

Comparing MMA/UFC to NFL in any fashion other than maybe the fan demographic is a bit silly at this point.

 

Big Nog Makes Prediction On Shields vs Ellenberger Fight

Guess who Big Nog picked as the winner for this Saturday's fight between Jake Shields vs Jake Ellenberger?

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Junior Dos Santos Makes Prediction for Shields vs Ellenberger

Who did JDS pick as his predicted winner for the Shields vs Ellenberger fight this Saturday night?

 

 

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What One Fighter Eats To Trim Weight

During any given week, I have on average 10 people ask me what Phil and I cook while he's training for a fight. He walks around at 163lbs and fights at 145lbs. At this point we're around 4.5 weeks out from fight day! So here are a few recipes we follow during training camp. Neither of us are nutritionists and don't pretend to be. Phil has been wrestling since he was a kid and is in tune with is body. His body and nutritional needs are different than mine or yours. His work out routine is also specific to his personal needs.

It's just easier for us to eat the same thing (when we have time to eat meals together, which is usually just dinner). I find the recipes tasty and fulfilling! 

Feel free to ask questions and we're happy to answer them.

 

I'm NOT a professional cook. I don't care how it looks but rather how it tastes so please don't bug me about my presentation skills.

 

Turkey Chiles Rellenos

This is one of our favorites!

Calories: 209   |   Makes 4 Servings    |   Total time: 30 minutes  

Ingredients:

• 4 large poblano chiles
• 3/4 cup 2%-fat cottage cheese
• 2 tsp. olive oil
• 1/2 lb. ground turkey breast
• 1/4 tsp. ground cumin
• 1/4 tsp. chili powder
• 1/8 tsp. cayenne pepper
• 1/4 cup thinly sliced scallions
• 1/4 cup diced jicama
• 1/2 cup seeded diced tomato
• 1/4 cup diced cucumber (seeded)
• 1 Tbsp. chopped fresh cilantro
• 1/2 cup shredded Monterey jack cheese
• 1/2 cup salsa

Preheat: broiler with over rack 4 inches from heating elebment. Place chiles on a baking sheet; broil, turning every few minutes, until skin of chiles is evenly charred. 8-10 minutes total. Place chiles in a bowel, cover tightly with plastic wrap. and let chiles steam about 10 minutes to loosen their skins.

Puree: cottage cheese in a blender or food processor until smooth.

Heat: oil in a nonstick skillet until shimmering' add turkey, cumin, chili poder, salt, & cayenne. Cook until turkey is brownded, then add scallions and jicama, cooking just until softened, 1-2 minutes.

Remove: skillet from heat, stir in pureed cottage cheese, tomato, cucumber & cilantro.

Peel: chiles, cut a slit in one side, and remove seeds, Stuff each chile with 1/2 cup turkey mixture'; sprinkle tops with cheese. Return chiles to baking sheet; broil until cheese melts and browns, 3-4 minutes. Serve with Salsa.

 

Nutritional Information:

• Calories: 209
• Fat: 8 grams
• Protein: 25 grams
• Carbs: 10 grams
• Sodium 370 mg

Seen here with a side of black beans, avocado and sautéed peppers.

**Note: This is a pretty extensive meal. Don't plan to come home from the gym and whip this together. It's easier to prepare by cutting/mixing everything prior and cooking later. We usually skip the salsa (there's more than enough food as is) and we leave most of the seeds in the chiles. Adds a bit of a kick. Also, it makes A LOT of food! You'll have extras for left overs.**

 

Dijon Mustard Roasted Fingerling Potatoes

Calories: 172   |   Makes 4 Servings (1 cup)     |   Total time: 30 minutes  

Ingredients:

• 2 1/2 pounds of fingerling potatoes (cut in half lengthwise)
• 2 Tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. dijon mustard
• 3 Tbsp. chopped fresh parsley

 

Preparation: Preheat oven to 425 degrees

Place: potatoes on baking sheet. Drizzle potatoes with 1 tablespoon of oil; sprink with salt and 1/4 teaspoon pepper. Toss to coat. bake at 245 for 30 minutes or until golden brown. Cool.

Place: the remaining 1 tablespoon oil, 1.4 teaspoon pepper, and mustard in large bowl; stir well with whisk. Add half of roasted potatoes and parsley' toss gently to coat. Serve.

Nutritional Information:

• Calories: 172
• Fat: 5 grams
• Protein: 3 grams
• Carbs: 29 grams
• Sodium 173 mg

 

Seen here with Broiled Tenderloin Steak and broccoli. 

**Note: This makes a lot of potatoes. Probably too many so immediately separate into half once cooked and set aside for tomorrow's dinner**

 

Broiled Tenderloin Steaks w/ Ginger-Hoisin Glaze

Calories: 194   |   Makes 4 Servings     |   Total time: 12 minutes  

Ingredients:

• 1 1/2 Tbsp. hoisin sauce
• 1 1/2 tsp. grated peeled fresh ginger
• 1 1/2 tsp. honey
• 1 1/2 tsp. low-sodium soy sauce
• 1/4 tsp. chili garlic sauce (also substitute with crushed red pepper)
• 4 (4-ounce) beef tenderloin steaks trimmed
• Cooking spray

Preparation: Preheat broiler on high

Combine: hoisin sauce, ginger, honey, soy sauce, and chili garlic sauce (or red peppers) in a small bowl; stir.

Place: the steaks on a foil lined broiler pan coated with cooking spray, sprinkle with salt. Broil steaks 5 inches from heat for 2 minutes. and turn over. Broil 2 minutes. Turn steaks over. Brush steaks with half of hoisin mixture broil for 1 minute. Turn steaks over and brush with remaining hoisin mixture broil 2 minutes or until desired degree of doneness.

Nutritional Information:

• Calories: 194
• Fat: 7 grams
• Protein: 24.5 grams
• Carbs: 4 grams
• Sodium 278 mg

**Notes: I prefer crushed red pepper. I also skip the cooking spray as the meat doesn't stick to the foil at all. Also, it says peel and grate the ginger. I'd recommend dicing the ginger rather than grating.** 

Seen here with dijon mustard fingerling potatoes and broccoli. 

Happy Cooking. 

Spanish Pasta Salad

Calories: 193   |   Makes 4 Servings / 3 cups    |   Total time:20 minutes

 

Ingredients:

FOR THE SALAD-

• 1 cup dry acini di pepe pasta or other tiny pasta
• 1/4 cup slivered almonds
• 1/2 cup sliced red onion
• 3 Tbsp. chopped fresh mint
• 1 Tbsp. capers
• 1 Tbsp. minced orange zest
• 12 orange slices (you can also sub for tomato slices)

FOR THE VINAIGRETTE-

• 1/4 cup fresh orange juice
• 2 tsp. oilive oil
• 1/4 tsp. kosher salt
• 1/8 tsp. black pepper

Bring: a pot of slated water to a boil for pasta. Cook pasta according to package directions. Drain pasta through a sieve and rinse under cool water' transfer (drained) to a bowl.

Toast: almonds in a small nonstick skillet over medium heat, about 5 minutes stirring often.

Add: almonds to bowl with pasta. Sit in onion, mint, capers, and orange zest.

Whisk: together orange juice and oil for the vinaigrette in a small bowl. Drizzle vinaigrette over pasta mixter; toss to combine. Season with salt and papper.

Nutritional Information:

• Calories: 193
• Fat: 6 grams
• Protein: 7 grams
• Carbs: 30 grams 
• Fiber: 3 grams
• Sodium 200 mg

Serve: Pasta with fresh orange (or tomato) slices and paprika pork chops.

**Notes: I skip the salt, tastes great without it. Also while making the rest of the meal, put the pasta in the refrigerator to chill.**

Paprika Pork Chops

Calories: 223   |   Makes 4 Servings   |   Total time:15 minutes

 

Ingredients:

• 1/2 tsp. smoked or sweet paprika
• 1/4 tsp. black pepper
• 1/8 tsp. kosher salt
• 4 bone-in pork chops (trimmed) 6-8 oz each
• 2 tsp. vegetable oil
• 1/4 cup dry Marsala or sherry

 

Combine: paprika, pepper, and salt in small bowl, Sprinkle seasoning over both sides of pork chops.

Heat: oil in large nonstick skillet over medium-high. Add chops and sate until browned on one side, about 3 minutes. Flip chops and sate until browned on other side, about 3 more minutes.

Add: wine to skillet; simmer until liquid is almost evaporated. Chops are done when an instat read thermometer inserted registers 145 degrees. Remove from heat. Tent chops with foil and rest for 3 minutes. The sauce reduction from skillet can be used as sauce over chops.

 

Nutritional Information:

• Calories: 223
• Fat: 10 grams
• Protein: 29 grams
• Carbs: 0 grams
• Sodium 119 mg

 

**Notes: I personally prefer to cook without the sherry but rather dry with just the seasoning/rub in a lightly sprayed pan**

 

Seen here with: Spanish Pasta Salad & Orange Slices

A Letter... by Daniel Roberts

To my beautiful daughter

Gabrielle                                                                                 

Words can hardly express how I feel about you but I’ll try. Your daddy loves you so much more then you can   imagine, please know that you will be well taking care of and I promise that I will raise you up right and do everything I possibly can to prepare you for your voyage in life.  You’re my little princess and you’re the exact description of adorable. God has a significant and extraordinary plan for your life and you’re here on this earth to achieve so many incredible things. I love you more them anything and the whole world and I’ll do anything for you. I’m extremely glad that your mother is such a wonderful and caring woman; I know she will raise you up right to be a sweet little lady. You won’t understand your parents all the time and you might even be upset at us occasionally, just know we love you and want what’s best for you.

 My life changed dramatically when I first knew you existed; you come first now and everything else comes second. You’re truly a wonderful and miraculous gift from God. You’re so cute and when I see you it bring me joy and happiness. No matter how down I’m feeling, the very sight of you, makes me smile. Your daddy sunshine, seeing you brightens up my day. It’s such an amazing experience just to gaze into your beautiful eyes. Know that life can be rough from time to time and things aren’t always going to go your way; just know that God has his own special way of preparing us for the journey that lies ahead.

My first instants was to suggest to your mother not to have you, I had a lot of things going on at the time. I was very upset at momma and told her to never contact me again. Sometimes people can make bad decisions when they are unprepared and afraid. Your daddy made some mistakes earlier in his life however I learn from them. I can assure you that I will be in your life from now on. I‘ll be here for you whenever you need me, to hold your hand through the journey of life. And I’ll be the greatest dad in the world. Without hesitation I will risk my life to protect you, always know that you’re safe when you’re around daddy. I will provide for you whatever you need. I know you will make some mistakes in life but I want you to learn from them.

I have a successful career; I’m an inventor and accomplished so many things. Yet still I always felt an empty void in my life. I still would find myself wondering from time to time whats my God given purpose in this world. I now know. My purpose is to be there for you, to teach you, to adore you, to show you right from wrong, to set an example for other men that might go through similar situations. To help them and to let them know that a great deal of men are afraid and think there  not ready to be a fathers, To tell them that it will be alright and let them know they will grow to be  courageous and well  prepared as time goes on, to tell men that children truly  need there daddy’s. And most importantly show them how to be a responsible and loving father. I want to thank you sweetie for helping daddy find his purpose in life. Never let anyone mistreat or disrespect you. Be strong; don’t let people bring you down. Keep good company and positive people around you. Be allergic to failure and addicted to success.  When you set a goal be determined, persistent and focused until you achieve it. Be loving, thoughtful, considerate and helpful to others.  I want you to know that you mean the world to me. Please remember to think before you act and always put God first.

With so much love your daddy

Daniel Roberts

 

**An official interview and story is in the works and will be posted/linked here soon. In the mean time please follow Daniel Roberts at twitter.com/ninjaroberts and read more about his future opponents on his website. Thank you**