Celebrity chef Guy Fieri takes home with him and shows around his ranch, barn and outside kitchen. He explains why getting a workout in first thing in the morning is so important to him. He also cooks a couple of his favorite at-home meals that are great post workout. He finishes in his home sauna.
Category
🥇
SportsTranscript
00:00 Is it challenging to stay healthy and fit as a chef?
00:03 I think it's challenging to stay healthy and fit as a person,
00:06 regardless of being a chef.
00:08 Lifestyle is a big part of it.
00:09 I travel a lot, doing diners, drive-ins, and dives,
00:11 and have kind of an erratic schedule when we're in studio,
00:14 doing guys' grocery games, Tournament of Champions.
00:16 So I can get out of sync.
00:18 I make it a point every morning to get up and do
00:21 my 2 and 1/2 mile hike, regardless of what
00:23 the night before was like and regardless of what I'm
00:25 feeling like in the morning.
00:26 This is going to be a wild ride.
00:28 [MUSIC PLAYING]
00:32 Food has always been my epicenter.
00:47 I wake up in the morning thinking
00:48 about what I'm going to eat, like what's lunch going to be
00:51 and what's dinner going to be.
00:52 And it's been that way since I was a kid.
00:54 Matter of fact, my mom had a rule.
00:55 I was not allowed to ask what was for dinner
00:58 until we at least had lunch.
01:01 Let's see, I'm a chef.
01:02 I'm a dad, entrepreneur, TV personality.
01:04 I wear a few hats.
01:06 But the one thing that is the most important to me
01:08 is to stay healthy and balanced.
01:10 I do that between a regimen of working out, hot sauna,
01:13 cold plunge, eating really good food,
01:15 and trying to keep it all going in the same direction.
01:18 So I don't like to look at it as a diet.
01:19 I look at it as responsibility.
01:21 I know what works for me and what doesn't.
01:22 I know what's good for me and what's not.
01:24 And I know when to eat it and when not to.
01:27 I like to stack pizza and donuts on top of one another
01:29 and then hit it with hot fudge
01:31 and then make sure that I get a greasy cheeseburger
01:33 to chase it down.
01:34 No, I'm a big vegetable fan.
01:36 As much as I was not a vegetable fan when I was a kid,
01:39 'cause my parents were into macrobiotic cooking
01:41 and they were vegetarian for a lot of years.
01:43 And I fought it as much as I could.
01:45 I mean, I went to a friend's house and they had meatloaf.
01:47 And I'm like, what?
01:47 Who makes a loaf out of meat?
01:49 I was definitely in the carnivore attitude,
01:51 but now vegetables like spaghetti squash
01:53 is one of my all-time favorite things.
01:54 I gotta be honest, 20s and 30s,
01:56 yeah, there's probably too many late night pizza
01:58 and Chinese food and eating whenever I wanted,
02:01 whatever I wanted, but that was fine.
02:02 Well, when my metabolism changed,
02:04 I realized that if I wanna do this for a long time,
02:06 if I wanna be a grandparent,
02:08 if I wanna be running shows and businesses and all that,
02:10 then I'm gonna have to be responsible.
02:12 So I've surrounded myself with the people
02:14 that I see going in the right direction.
02:16 Rocco Dispirito, a really good friend of mine,
02:17 Robert Irvine.
02:18 I got a great trainer, my buddy Scott.
02:20 And it's just being conscious and being aware.
02:22 Education's a big part of it.
02:24 Education, awareness, technique,
02:26 and then the discipline of following it.
02:28 All right, so this is not necessarily intended
02:31 to be the healthy dish, but it is actually healthy
02:34 and it's one of my all-time favorite.
02:36 Roasted vegetable turkey bolognese.
02:39 I am a spaghetti squash chunky.
02:41 It can play into any style of food.
02:43 Italian, American, Asian, Mexican, you name it,
02:46 this is the go-to.
02:47 I've been doing this for just about 17 years.
02:53 Produced a lot of shows, a lot of great opportunities
02:55 to highlight the mom and pop joints
02:57 on Diners, Drive-Ins, and Dives,
02:58 celebrate all the super chefs that come and compete
03:01 on guys' grocery games and turn them into champions,
03:03 and then all kinds of fun projects with my family.
03:06 This can take on any kind of flavor.
03:08 We'll drizzle in a little bit of extra virgin olive oil.
03:11 I don't eat diet foods and I don't,
03:15 yes, I'll watch my carb intake.
03:17 Yes, I intermittent fast, so I won't eat until noon.
03:21 I try to cut off my eating early in the evening.
03:24 I know certain foods work for me and certain foods don't.
03:26 So I don't like to look at it as a diet.
03:28 I look at it as responsibility.
03:30 I know what works for me and what doesn't.
03:31 I know what's good for me and what's not,
03:33 and I know when to eat it and when not to.
03:36 Now, when I'm making this at home,
03:37 even if I'm only gonna eat half of it,
03:39 I'll cook both of them.
03:40 This holds really well for like a week.
03:42 This goes great in salads.
03:43 You can heat this back up.
03:44 It's great as a burrito filling.
03:46 It'll take on barbecue sauce, soy sauce, teriyaki sauce,
03:49 bolognese, you name it.
03:50 This is how it works.
03:51 I'll go to the wood fired oven,
03:52 but if not, go into a preheated oven, 350, 375,
03:57 until it's fork tender.
03:59 And there's two different ways
04:04 that people like to cook this, up or down.
04:06 Because I'm gonna be adding so much flavor to it,
04:07 I'm gonna cook this up.
04:09 Okay, so the spaghetti squash
04:11 is in the oven roasting right now,
04:13 and that'll take about 25 to 30 minutes.
04:17 Broken down some celery, onions, and carrots,
04:19 a little bit of garlic.
04:19 I'm gonna hit that salt, pepper, and olive oil
04:22 onto the parchment paper.
04:23 Gonna go into the oven and roast that off.
04:26 What happens when you combine fitness and nutrition?
04:28 I think that they go hand in hand.
04:30 I think that they support one another.
04:32 If you do all of this fitness,
04:34 but you don't participate in the nutrition,
04:36 I really don't think that you get the win.
04:38 And the same thing goes.
04:39 If you don't have the fitness going on in your life,
04:42 and all you're doing is the nutrition,
04:43 you don't build the muscle.
04:44 I mean, it all is this parlay.
04:46 If I work out in the morning, it kind of mellows me out,
04:49 gets the endorphins flowing.
04:51 And then on top of that, I'm 56.
04:53 I mean, I gotta stay on top of my game.
04:54 I got two boys, hunters, 27, Ryder, who's 18,
04:58 and these guys are going full speed.
05:00 And if I'm gonna be the dad that keeps up with them,
05:02 I gotta stay fit.
05:02 So we're here at the barn at my house.
05:06 It was built in 1891 by Adolph Weske,
05:08 and he raised and raced silky racing horses.
05:11 So we've taken the barn,
05:13 converted it into a basketball court for my son, Ryder.
05:16 And it's also where we do our HIIT training and yoga.
05:19 And it's also the offices for the team in Knuckle Sandwich.
05:21 Throughout my life, I've been into exercise.
05:24 There's been periodic stoppages for different reasons,
05:28 but I've always been very interested
05:30 in being physically fit.
05:31 Well, I think the older you get,
05:32 the more you appreciate the life you have.
05:34 You know, you're invincible when you're in your teens
05:37 and 20s and 30s.
05:38 Me, I think I went into my 40s.
05:40 But the more you start to recognize
05:42 this is the one vessel you got,
05:43 you gotta take care of it,
05:44 you gotta treat it with respect.
05:46 It's not that you're gonna drop over today,
05:48 but what are you gonna live like
05:49 when you're in your 70s and your 80s?
05:51 Or in my case, 90s.
05:52 And I think that it's just been one of those things
05:54 I've been focusing on more and more,
05:56 is just being realistic, being respectful,
05:59 making the most out of the opportunity.
06:01 So being a cook, being a dad, being a husband,
06:04 being a TV guy, you know,
06:04 having all these different facets that I have,
06:07 I've got a lot of opportunity to go the right way
06:10 or the wrong way.
06:10 And I'm trying to choose to go the right way.
06:13 I think the toughest thing about working
06:14 and doing all this is the consistency.
06:17 Consistency, continuity,
06:19 and on the days you don't wanna do it,
06:22 maybe after a long weekend, getting up and doing it.
06:24 Monday isn't usually my finest day,
06:29 but usually there's a yoga in there,
06:31 at least two CrossFit trainings,
06:33 and definitely two hikes.
06:34 So sometimes it's weights, sometimes it's cardio,
06:36 sometimes it's a cross between the two.
06:38 And I find that those exercises that I hate the most
06:42 are the ones I probably need the most.
06:45 You name it, I think I've torn it or bruised it
06:48 or hurt it.
06:48 Plantar fasciitis, lower back, shoulders, elbows,
06:52 you know, everybody's got the ones they like.
06:54 But I remember just last year,
06:56 popping a rib out, doing some rows.
06:58 And what killed me the worst is, wasn't the pain,
07:01 it was the fact that I couldn't do all the exercises
07:03 I wanted to, and I lost momentum.
07:05 There really wasn't like some quest.
07:09 It just, I knew it was something I needed to do
07:11 and get better at.
07:12 And on top of that,
07:14 when you start to make that investment in time and energy
07:16 to do the exercise,
07:17 why not back it up with proper nutrition?
07:19 All right, after great workouts,
07:24 time for a dynamite meal.
07:26 All right.
07:27 We've got the roasted mirepoix
07:29 with a little bit of the smashed garlic.
07:31 Dutch oven is getting hot.
07:34 Little bit of olive oil.
07:36 Ground turkey.
07:39 [sizzling]
07:44 Let that brown up for five to 10 minutes.
07:48 Cinnamon, red chili flake.
07:51 Tomato paste.
07:54 Oregano.
07:56 Roasted veg.
08:00 De-glaze with some chicken stock.
08:12 Bay leaf.
08:12 Torn basil.
08:15 Last but not least,
08:18 San Marzano tomatoes.
08:19 Break those tomatoes up a little bit.
08:26 And while it finishes cooking down here,
08:30 we're gonna add the rind of some Parmigiano-Reggiano.
08:34 You always wonder what to do
08:35 with that last little bit of cheese
08:36 that you can't grate down any further.
08:37 You throw it in one of these little jars.
08:39 You can't grate it down any further.
08:41 You throw it in one of these stocks like this
08:43 or one of these beignets
08:44 and let it just melt inside of there.
08:46 Nice and creamy, delicious.
08:47 Look at that.
08:50 All right.
08:53 Give it a quick little fork test.
08:55 That's why it's called spaghetti squash.
08:58 Take all that flavor that we built in there
09:01 with the oregano, the salt, the pepper,
09:03 the red chili flake, the fresh garlic.
09:06 And I like mine to be a little bit more al dente.
09:08 (upbeat music)
09:11 So now the roasted turkey.
09:14 Bolognese.
09:18 Fresh basil.
09:26 Parmigiano-Reggiano.
09:31 (upbeat music)
09:33 That's a real deal right there.
09:42 That's your roasted spaghetti squash
09:43 with the turkey bolognese.
09:45 All right, so when you have a big flavorful dish
09:46 like the turkey bolognese
09:47 with the roasted spaghetti squash,
09:49 you gotta have a really nice refreshing salad
09:51 to cut that, some great acidity to it.
09:53 Little Fresno chili, really nice thin slice.
09:55 This is also something you can do on the mandolin.
09:58 (knife chopping)
10:01 And at the Fieri house, we are big fans of the fennel.
10:04 Now the one thing about fennel I will say,
10:06 really slicing it thin is the key.
10:08 Getting it nice and thin, soaking it in a little bit
10:10 of ice water for about five minutes to crisp it up.
10:12 And then wait till you see the citrus
10:15 and all the great flavors we're gonna put together.
10:17 Look at that.
10:18 So much great flavor, great texture.
10:21 We'll finish those, let them soak in the water
10:23 for five minutes, we'll be good to go.
10:25 The fennel fronds, everybody just looks at 'em
10:27 and just, it's the same thing with celery leaves.
10:29 Throws 'em away, and these right here
10:30 just make the perfect little garnish to this salad.
10:33 Now we're gonna make a quick vinaigrette.
10:35 (upbeat music)
10:36 Little Dijon mustard, that's for the flavor,
10:39 also to help bring that olive oil and vinegar together.
10:44 Little champagne vinegar.
10:45 (upbeat music)
10:48 Fresh cracked black pepper, kosher salt,
10:52 (upbeat music)
10:55 olive oil.
10:56 (upbeat music)
10:59 (grinding)
11:01 Good vinegar, good olive oil, makes a great dressing.
11:09 (grinding)
11:11 Now I'm gonna throw in my herbs, my basil,
11:14 my mint, cilantro, in with the Fresno chilies,
11:18 in with some of these medjool dates that we chopped up.
11:22 (upbeat music)
11:25 So you got the sweet, you got the heat,
11:27 you got the salty, the herbaceousness,
11:29 some roasted pistachios for a nice little bit of crunch.
11:32 Let all these flavors marry.
11:35 (upbeat music)
11:37 There's gonna be so much flavor coming out of the citrus
11:49 from the orange and from the pink grapefruit.
11:51 You might look at this and think
11:52 there's not enough dressing, but there's gonna be plenty.
11:54 (upbeat music)
11:56 Strain the water off the fennel.
11:58 (upbeat music)
12:00 Rough chop on the citrus.
12:11 (upbeat music)
12:14 Into the fennel.
12:18 (upbeat music)
12:25 Now on with the dressing.
12:26 (upbeat music)
12:29 Give it a little toss.
12:32 (upbeat music)
12:35 Look how beautiful that is.
12:37 All the colors, all the flavors, all the textures.
12:40 (upbeat music)
12:42 (upbeat music)
12:45 So these are two of the Fieri family favorites.
12:58 I mean, love spaghetti squash.
12:59 And like I said at the beginning of this,
13:01 you can do so much with it.
13:02 And it's delicious now,
13:04 and it's delicious tomorrow for leftovers.
13:06 (upbeat music)
13:08 You've got all that big flavor.
13:12 What do you do?
13:13 How do you cleanse the palate
13:14 to make sure that you enjoy the next bite
13:15 as you come over here to this fennel citrus salad?
13:17 It just even tastes better with a little fennel frond on top.
13:21 Awesome crunch.
13:24 Nice, sweet, a little touch of heat.
13:27 And the beautiful thing is, cleanses the palate,
13:32 makes the second bite as good as the first.
13:35 How can something that's so good for you taste so great?
13:38 Damn, that's good.
13:40 (upbeat music)
13:42 So after the routine of working out,
13:44 hiking, cooking great food,
13:46 usually end up in the hot sauna
13:47 and then in the cold plunge.
13:49 This is something I really look forward to.
13:50 I mean, that hot sauna, 180 degrees,
13:52 as hot as I can get it,
13:53 hit it with a little bit of steam, 20, 25 minutes,
13:56 and then out of there into the cold plunge,
13:58 anywhere from 39 to 40 degrees.
14:00 No, it's not easy.
14:02 Yes, I have to push myself every day,
14:04 but the reality of it is it's a perfect reset for me.
14:06 I don't know about you, but time to hit the cold plunge.
14:10 Time for you to roll.
14:11 Adios.
14:12 (upbeat music)
14:14 (upbeat music)