Eating well is Jiu-Jitsu: A pre-competition meal by Max Carvalho
March 20, 2014
1st degree black-belt by Zé Radiola and born in Recife, PE, Brazil, Max Carvalho is standing out in the European Jiu-Jitsu scenario. He currently lives in Hungary, where he owns a Gracie Barra school branch. However, day by day, he has been spreading the Jiu-Jitsu vision all around the world. Now he also owns school branches in Croatia, Austria, Russia, Ukraine and Serbia.
But let’s not stop here. Besides being a visionary, Max is also an excellent athlete and champion in important tournaments such as the European and Brazilian championships, London Open, Open France, among other ones. With a busy routine like that, our champion does know something: eating well is Jiu-Jitsu, eating well means health.
So Max chose to share with the GB family his pre-competition favorite dish: Pasta with Tuna.
This is great before a competition, as it is not a heavy meal and it is easy to digest. Professor Max Carvalho
200g (0.44lb) penne pasta
2 tbsp lemon juice
2 cloves of galic, sliced
1 can of low-sodium tuna
2 tbsp chopped parsley
Olive oil, salt and pepper to taste
How to prepare:
Cook the pasta in about 2 quarts (2 liters) of water and 20 grams of salt.
In a pan, brown the garlic in olive oil. Add the tomatoes and tuna and let it cook and reduce a little. Add the lemon juice, salt, pepper, chopped parsley and, if needed, 1/2 cup of water from the boiling pasta.
When the pasta is ready, add the sauce, baste with some olive oil and serve immediately.
This article has only an informative purpose and has no intention to replace a professional guidance. The use of vitamins and supplements can offer you great results. But before using any product, we strongly recommend you to visit a Nutritionist, Doctor or another specialist for an analysis and follow-up.
Note: Illustrative photos.