Pot Chicken by John Parrillo

Parrillo Spiced Chicken Recipe

Parrillo Athlete Spotlight: Jared Haggitt

“My name is Jared Haggit and I am a 19 year old college student. I currently attend the University of Cincinnati where I play club soccer. My story begins about 3 years ago. I was a sophomore in high school and was skinny and short. I have played soccer my entire life so I was always in pretty good shape aerobically. I lacked any muscular size that would even closely resemble a bodybuilder. At that time, I would eat huge meals full of refined foods, pizza, etc. Just about everything that was bad for you, I would eat in huge quantities. It would not be a stretch for me to have two big meals a day, and that’s it! And when I felt I was gaining any weight, my weight loss solution was to not eat that much for a couple of days.

The turning point of my story came when my father, who was an amateur bodybuilder in the 80’s and long time user, believer of Parrillo advice and products, introduced me to weight training. At the time that my weight training began, I was 5’ 9” weighing about 145lbs. My father, Greg Haggit, taught me the correct techniques of almost every exercise that ranged from lateral raises to barbell rows. This was very good for me because without him, I would have never gotten to where I am today. After about a month of training under his supervision, I saw results and I was hooked. The good thing was that when I went searching for more advice my dad had all his old Parrillo Performance Press issues. So as soon as I started lifting, I had Parrillo as guidance, which helped me tremendously. In 2.5 years, I went from 145lbs to 180lbs. The great thing is that I never exceeded 9% body fat percentile due to Parrillo techniques in which you can gain muscle and stay lean simultaneously.”

Stuffed Peppers by Parrillo Performance

Turkey Chili by Parrillo Performance

How to use the belt squat as a diagnostic tool

Parrillo Ice Kreem

Lunge-a-holic…Parrillo “Food” for sweet tooth satiation…Why beef liver still rocks…Morning cardio…Flye technique…Parrillo Portability

Vic Steele,

You seem to have a real problem with lunges. What’s up with that! I love lunges and do them all the time. I get a lot more out of lunges, in terms of thigh burn, than I get from squats. Squats strike me as dangerous. Lunges are safe by comparison. Anyway no doubt this letter will set you off on some sort of squat tirade. I may never become a bodybuilder or a great athlete, but I sure like my walking dumbbell lunges and would rather keep them and toss squats (which I pretty much have done anyway!) Hope this letter makes your lunge-hating head explode. 

Jason, Chapel Hill

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New Therapeutic Use for MCTs

By JOHN PARRILLO

I have vowed in my columns to bring you the latest cutting-edge information on nutrition, supplements, and exercise, and so this month, I want to bring to your attention some recently published information on medium chain triglycerides available in our CapTri®.

A new study, “Medium-chain fatty acids: functional lipids for the prevention and treatment of the metabolic syndrome,” has been published in the journal Pharmacological Research. (1) This review explores the physiological functions and molecular actions of medium-chain triglycerides (MCTs) in helping prevent metabolic syndrome, a cluster of metabolic disorders, such as abdominal obesity, dyslipidemia, hypertension and impaired fasting glucose that contribute to the increased risk of heart disease.

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January 2012 Tips and Tidbits

RECIPE Spotlight

Egg White Quiche

Created by Parrillo customer Nick Barela

Preheat oven to 400º. Prepare 2 cups of instant brown rice and cook per directions with four tablespoons of

CapTri®. In a large mixing bowl thoroughly mix the following:

• 2 cans of green beans or
• 2 cups of fresh green beans
• 12 egg whites
• Handful of fresh spinach
• Handful of fresh broccoli
• 4 to 8 diced jalapeno peppers
• 2 cups of cooked instant brown rice

Spray nonfat cooking spray in a large casserole dish. Pour mixed ingredients into the casserole dish. Bake for

35 to 40 minutes until visible rice browns. This will make for 2 very large servings or 3 average size servings.

 

Training Tip of the month:

Wide Grip Skin-the-Cat

Start: Wide grip skin-the-cats are excellent for stretching the biceps. Begin by taking an overhand grip on the

pull-up bar. Bend your knees and pull yourself up.

Stretch: As you did with the previous skin-the-cat stretches, invert your body, pulling your feet in through the

opening created by your hands. Then rotate around to a hanging position, as illustrated. On your way down,

tuck your knees into your chest. At the completion of the movement, point your toes and try to touch the

floor. Get help from your partner if necessary. Use total muscular control when

performing the stretch.

Nutrition Tip of the month:

Remember: Pre-Contest Dieting is Different for Everyone!

If you are preparing for a physique competition and going through the three stages of pre-contest dieting as

outlined in the Parrillo Nutrition Program, always keep one fact in mind: Everyone is different! It is impossible

for anyone to tell you exactly how to diet for a contest. Our guidelines should serve as a starting point as you

discover how your body responds to various pre-contest dieting techniques.

Our guidelines are based on what we have seen work for many competitors, but remember, everyone is

different! Write down everything you do, check your body composition at least once a week and learn from

experience. After several contests, you will know precisely what does and does not work for you.

Question of the month:

Question: Right now I’m adding CapTri® to my protein shakes because it’s a quick way to work it into my diet,

but I want to start using it as an oil for cooking. Is it OK to cook with CapTri® and if so, any guidelines?

Answer: Yes, you can cook with CapTri® MCT Oil! We have a whole CapTri® Cookbook full of great recipes for

cooking with CapTri®. Just be aware that CapTri® smokes at about 375 degrees so you should keep your heat

to 350 degrees at most when frying. If CapTri® should start to smoke, reduce heat quickly. Be sure to also try

cooking with our Butter Flavor CapTri®!

 

News & Discoveries In Fitness & Nutrition

Pumping Iron…Pumping Arnold!

“Muscle, Smoke & Mirrors Vol. 2” by Randy Roach

If you are a bodybuilding or fitness enthusiast, you may want to check out Randy Roach’s latest book, Muscle,

Smoke & Mirrors Volume 2. It is part of a 3-volume series serving as a comprehensive history of bodybuilding

and all its related issues such as diet, weightlifting, fitness, drugs, and even global politics. According to

Mr. Roach, Volume 2 “puts a laser focus on the decade that launched the sport of bodybuilding into the

mainstream public eye: the advancing yet politically fraught 1970s. This was the era that saw the rise of the

fitness boom, Arnold Schwarzenegger, Arthur Jones and his Nautilus machines. Bodybuilding was cast in a

whole new light thanks to the efforts of George Butler and Charles Gaines who brought the phrase ‘Pumping

Iron’ into the Western lexicon. Volume 2 of ‘Muscle, Smoke & Mirrors’ drew upon a quarter million words in

order to contextualize the plight of muscle into a more favorable media spotlight and a place in an evolving

culture.“

More information can be found on Randy’s website: www.randyroach.ca or at the publisher’s website:

www.authorhouse.com

Quick Tip of the month:

All-Protein™ Coffee Creamer

Instead of using traditional coffee creamer, make a serving of Parrillo All-Protein™ (2 scoops mixed with 8 oz.

water) and keep it in the refrigerator to use in your coffee. You can also add 1 tsp. of cinnamon and a dash of

vanilla to your All-Protein creamer to make your coffee even more delicious.

Dominique’s Time Cruncher

To save time on weeknights, you can make up a big veggie medley on Sunday, by steaming or sauteing a large batch of vegetables that go well together. This way, you’ll have the veggie portion of your meals at the ready for the week. You can even add cooked beans to your medley, like chickpeas, Great Northern beans, or black beans.

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