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Is it challenging to stay healthy and fit as *** chef? I think it's challenging to stay healthy and fit as *** person. Uh Regardless of being *** chef, lifestyle is *** big part of it. You know, I travel *** lot doing diners, drivings and dives and have kind of an erratic schedule when we're in studio doing guys grocery games tournament of champions so I can get out of sync. I make it *** point every morning to get up and do my 2.5 mile hike regardless of what the night before was like. And regardless of what I'm feeling like in the morning, this is gonna be *** wild pride. Food has always been my epicenter. I wake up in the morning thinking about what I'm going to eat like what's lunch gonna be and what's dinner gonna be? And it's been that way since I was *** kid. Matter of fact, my mom had *** rule, I was not allowed to ask what was for dinner until we at least had lunch. Let's see, I'm *** chef. I'm *** dad entrepreneur TV personality. I wear *** few hats. But the one thing that is the most important to me is to stay healthy and balanced. I do that between *** regimen of working out hot. So, *** cold plunge eating really good food and trying to keep it all going in the same direction. So I don't like to look at it as *** diet. I look at it as responsibility. I know what works for me and what doesn't, I know what's good for me and what's not. And I know when to eat it and when not to, I like to stack pizza and doughnuts on top of one another and then hit it with hot fudge and then make sure that I get *** greasy cheeseburger to chase it down. No, I'm *** big vegetable fan as much as I was not *** vegetable fan and when I was *** kid because my parents were into macrobiotic cooking and they were vegetarian for *** lot of years and I fought it as much as I could. I mean, I went to *** friend's house and they had meat loaf and I'm like, what, who makes *** loaf out of meat? I was definitely in the carnivore attitude. But now vegetables, like spaghetti squash is one of my all time favorite things. Gotta be honest. Twenties and thirties. Yeah. There's probably too many late night pizza and Chinese food and, and eating whenever I wanted whatever I wanted. But that was fine. Well, when my metabolism changed, I realized that if I want to do this for *** long time. If I wanna be *** grandparent, you know, if I wanna be running shows and businesses and all that, then I'm gonna have to be responsible. So I've surrounded myself with the people that I see going in the right direction. Rocco Despirito, really good friend of mine, Robert Irvine. I got *** great trainer, my buddy Scott and it's just being conscious and being aware. Education is *** big part of it, education awareness technique and then the discipline of following it. All right. So this is not necessarily intended to be the healthy dish, but it is actually healthy. And it's one of my all time favorite. Roasted vegetable, turkey bolognese. I am *** spaghetti squash junkie. It can play into any style of food. Italian American, Asian Mexican, you name it. This is the go to. I've been doing this for just about 17 years. Produced *** lot of shows, *** lot of great opportunities to highlight the mom and pop joints on diners, drive ins and dives, celebrate all the super chefs to come and compete on guys, grocery games and tournament champions and then all kinds of fun projects with my family. This can take on any kind of flavor. We'll drizzle in *** little bit of extra virgin olive oil. I don't eat diet foods and I don't. Yes, I'll watch my carb intake. Uh Yes, I, I intermittent fast. So I won't eat until you know, until noon I try to cut off my eating, you know, early in the evening I know certain foods work for me and certain foods don't. So, I don't like to look at it as *** diet. I look at it as responsibility. I know what works for me and what doesn't. I know what's good for me and what's not. And I know when to eat it and when not to, now when I'm making this at home, even if I'm only gonna eat half of it, I'll cook both of them. This holds really well for like *** week. This goes great in salads. You can heat this back up. It's great as *** burrito filling, it'll take on barbecue sauce, soy sauce, teriyaki sauce, bolognese. You name it. This is how it works. I'll go to the wood fired oven, but if not go into *** preheated oven, 3 53 75 until it's fork tender. And there's two different ways that people like to cook this up or down because I'm gonna be adding so much flavor to it. I'm gonna cook this up. Ok. So the spaghetti squash is in the oven roasting right now and that'll take about uh, 25 to 30 minutes. Uh broken down some celery onions and carrots *** little bit of garlic and hit that salt pepper and olive oil onto the parchment paper, gonna go into the oven and roast that off. What happens when you combine fitness and nutrition. I think that they go hand in hand. I think that they support one another if you do all of this fitness, but you don't participate in the nutrition. I really don't think that you get to win. And the same thing goes if you don't have the fitness going on in your life and all you're doing is the nutrition you don't build the muscle. It always just parlay. If I work out in the morning, it kind of mellows me out, gets the endorphins flowing. And then on top of that, I'm 56. I mean, I gotta stay on top of my game. I got two boys hunters, 27 rider who's 18 and these guys are going full speed and if I'm gonna be the dad that keeps up with them, I gotta stay fit. So we're here at the barn at my house. It was built in 1891 by Adolf Weske. And he raised and raced Silky racing horses. So we've taken the barn, I converted into *** basketball court for my son rider. And it's also where we do our I training and yoga and it's also the offices for the team and knuckle sandwich throughout my life. I've been into exercise. There's been, you know, periodic, uh, stoppages for different reasons, but I've always been very interested in being physically fit. I think the older you get, the more you appreciate the life you have. You know, you're invincible when you're in your, you know, teens and twenties and thirties. Me, I think I went into my forties but the more you start to recognize this is the one vessel you got, you gotta take care of it, you gotta treat it with respect. It's not that you're gonna drop over today. But what are you gonna live like when you're in your seventies and your eighties? Uh, or in my case, nineties. And I think that it's just been one of those things I've been focusing on more and more is just being, being real, being respectful, making the most out of the opportunity. So being *** cook, being *** dad, being *** husband, being *** TV guy, you know, having all these different facets that I have, I've got *** lot of opportunity to go the right way or the wrong way and I'm trying to choose to go the right way. I think the toughest thing about working and doing all this is the consistency, consistency, continuity. And on the days you don't wanna do it maybe after *** long weekend, getting up and doing it, Monday isn't usually my, my finest day, but usually there's *** yoga in there, at least two crossfit trainings and definitely two hikes. So sometimes it's weights, sometimes it's cardio, sometimes it's *** cross between the two and I find that those exercises that I hate the most are the ones I probably need the most. You name it. I think I've torn it or bruised it or heard it. Plantar fasciitis, lower back, shoulders, elbows, you know, everybody's got the ones they like. But I remember just last year popping *** rib out, doing some rows. And what killed me. The worst is, wasn't the pain. It was the fact that I couldn't do all the exercise I wanted to and I lost momentum. There really wasn't like some quest. It just, I knew it was something I needed to do and get better at. And on top of that, when you start to make that investment in time and energy to do the exercise, why not back it up with proper nutrition? All right, after great workout it, time for *** dynamite meal. All right, we got the roasted Mir Poi with *** little bit of the smashed garlic dutch oven is getting hot. *** little bit of olive oil, ground turkey. Let that brown up for 5 to 10 minutes. Cinnamon red chili flake tomato paste, oregano, roasted veg, nice. He glazes some chicken stock, bay leaf torn basil last but not least San Marzano tomatoes. Break those tomatoes up *** little bit and while it finishes cooking down here, we're gonna add the brine of some Parmesan or Reggiano. You always wonder what to do with that last little bit of cheese that you can't grate down any further. You throw it in one of these stalks like this or one of these bolognese and let it just melt inside of there. Nice and creamy delicious. Look at that. All right. Give it *** quick little fork test. That's why it's called spaghetti squash. Take all that flavor that we build in there with the oregano, the salt, the pepper, the red chili flake, the fresh garlic. And I like mine to be *** little bit more al dente. So now the roasted turkey four years fresh basil Parmigiano Reggiano. That's the real deal right there. That's your roasted spaghetti squash with the turkey bolognese. All right. So when you have *** big flavorful dish, like the turkey bolognese with the roasted spaghetti squash, you gotta have *** really nice refreshing salad to cut that some great acidity to it. *** little Fresno chili, really nice thin slice. This is also something you can do on the mandolin and at the fetti House we are big fans of the fennel. Now, the one thing about fennel, I will say really slicing it thin is the key, getting it nice and thin, soaking *** little bit of ice water for about five minutes to crisp it up and then wait till you see the citrus and all the great flavors we're gonna put together. Look at that. So much, great flavor, great texture. We'll finish those, let them soak in the water for five minutes. We'll be good to go the fennel fronds. Everybody just looks at them and just the same thing with celery leaves throws them away and these right here just make the perfect little garnish for this salad. Now, we're gonna make *** quick vinaigrette. Little Dijon mustard. That's for the flavor. Also to help bring that olive oil and vinegar together. *** little champagne vinegar. Fresh cracked black pepper kosher salt. Oh, good vinegar. Good olive oil. Makes *** great dressing. Now, I'm gonna throw in my herbs. My basil, my mint uh cilantro in with the Fresno chilies in with some of these Majel dates that we chopped up. So you got the sweet, you got the heat. You got the salty, the herbaceous, some roasted pistachios for *** nice little bit of crunch. Let all these flavors marry and there's gonna be so much flavor coming out of the citrus from the orange and from the pink grapefruit. You might look at this and think there's not enough dressing but there's gonna be plenty. Drain the water off the fennel, little rough chop on the citrus into the fennel. Now on with the dressing, give it *** little toss. How beautiful that is. All the colors, all the flavors, all the textures. So these are two of the Fiati family favorites. I mean, love spaghetti squash and like I said, at the beginning of this, you can do so much with it and it's delicious now and it's delicious tomorrow for leftovers. You've got all that big flavor. What do you do? How do you cleanse the palate to make sure that you enjoy the next bite. As you come over here to this fennel citrus salad, it just even tastes, tastes better. *** little fennel front on top. Awesome crunch, nice, sweet, *** little touch of heat and the beautiful thing is cleanses. The palate makes *** second bite as good as the first one. How can something that's so good for you? Taste so great. Damn, that's good. So, after the routine of working out hiking, cooking great food, usually end up in the hot sauna and then in the cold plunge, this is something I really look forward to. I mean, that hot sauna, 100 and 80 degrees as hot as I can get. It, hit it with *** little bit of steam 2025 minutes and then out of there into the cold plunge anywhere from 39 to 40 degrees. Uh, no, it's not easy. Yes, I have to push myself every day. But the reality of it is it's *** perfect reset for me. I don't know about you but time for you to go punch time for you to roll adios.

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.

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