Tag:Gary Roberts
Posted on: September 1, 2011 12:41 pm

Gary Roberts's Molten Chocolate Mousse

ChocolateBy: Adam Gretz

How can you tell we're looking forward to the start of a new hockey season? We're reviewing items off of the Gary Roberts menu featured in Sunday's Globe and Mail to help pass the time and count down the days.

If nothing else, I wanted to taste some new dishes, and the hockey connection just adds even more incentive to try them.

On Tuesday I cooked up a batch of Roasted Red Pepper Mayonnaise and came away very impressed. On Wednesday I decided to go with Gary Roberts's Molten Chocolate Mousse (pictured), which is mainly bananas and cacao powder. I figure I like chocolate, I like bananas, so it has to be good, right?

Let's find out.

What You Will Need:
Four bananas, 1/4 cup cacao powder, water.

With four bananas you're definitely going to get your fix of potassium for the day. As for the cacao powder, I picked up a box from the local natural food store; it'll run you about $8.

Recipe And Prep Time: It's pretty simple, if you can peel bananas, use a measuring cup and add everything to a blender until it's mixed together. The entire thing from start to finish takes no more than five minutes.

Overall Review: The first thing you notice about this shake is that it is thick, so thick that it could probably be consumed with a spoon with no problem. After taking the first sip my initial reaction was to throw the rest of the pitcher away and burn the blender it was prepared in. It was strong, and didn't have the taste I imagined it would have (which is odd, seeing as how there's only three ingredients). I gave it another shot and with each sip the taste started to come around a little, to the point I was able to finish most of it. I can't say it's something I would want to drink regularly, but it ended up finishing much better than it started.

If It Were A Hockey Player: It would be Ryane Clowe of the San Jose Sharks. Great size, tends to start off a little slow but ends up rebounding quite well to be very useful.

Photo from: My kitchen

For more hockey news, rumors and analysis, follow @EyeOnHockey and @agretz on Twitter.

Posted on: August 30, 2011 4:20 pm

Taste testing the Gary Roberts diet

ingredientsBy: Adam Gretz

On Monday we directed you to an article in the Globe and Mail by James Mirtle that talked about the diet Gary Roberts has several of the NHL's best young players eating to stay in top physical shape. It's different, requires a great deal of dedication and is definitely a little on the extreme side.

I like to think I have decent eating habits, but they obviously don't compare -- or come close -- to what Roberts has players like Brayden Schenn and Jeff Skinner sticking to in preperation for the upcoming season. I enjoy my fruits and vegetables, I don't eat a lot of red meat and I try to stay away from junk food as much as possible. But, like most people, I have my guilty pleasures and usually find myself grabbing lunch at Chick Fil-A once a week, and I enjoy Pepsi Throwback more than I probably should.

Still, I'm always looking to try new things, and included in Mirtle's article were a number of sample recipes that Roberts supplies his players with. Because it's still the dog days of the offseason -- and, most importantly, since I wanted to try some of them myself -- I wanted to combine the fun hockey and food and review a couple of the selections.

For Today I decided to whip up a small batch of the roasted red pepper mayonnaise, mainly because I already had most of the ingredients in my kitchen.

And away we go…

What You Will Need: Four Red peppers, four tablespoons of olive oil, one clove of garlic, sea salt (all of these are pictured above).

The Recipe: "Bake peppers in half the olive oil at 400F until soft. Remove burnt skin. Place all ingredients in blender or food processor and blend until chunky or smooth (depending on preference). Use to marinate meats, as a vegetable dip, with pasta or as mayonnaise for sandwiches and wraps."

Prep time: The most time consuming part of this is simply baking the peppers. I kept them in the oven (at 400 degrees) for a little over 10 minutes and, in hindsight, probably could have (or should have) left them in a little bit longer, as it took longer than I expected for them to break apart in the food processor (I was going for the smooth texture). Still, from start to finish, from the time I started slicing peppers and preparing all of the ingredients, until it was in a bowl and finished, was no more than 20 minutes. Fast and very simple.

I ended up making half of the recipe (two peppers, two tablespoons of olive oil and only half of a garlic clove and only a small pinch of sea salt) since I wasn't sure how much the full batch was going to make, or how it would taste.

Here is the end result…


Overall Review: It's actually quite delicious -- if you like red peppers. Obviously the red pepper is the main ingredient and ends up dominating the flavor, but you also pick up a nice hint of garlic, which is fine with me. I decided to use it as a mayonnaise on a chicken sandwich with lettuce, home grown tomato and onion, and it was a wonderful finishing touch to the sandwich.

If It Were A Hockey Player: It would be Pavel Datsyuk. Smooth, very versatile, can be used in a lot of different ways and is a great finisher.

Tomorrow we'll tackle "Gary Roberts’s Molten Chocolate Mousse", which is mainly cacao powder and bananas.

Photos from: My kitchen

For more hockey news, rumors and analysis, follow @EyeOnHockey and @agretz on Twitter.

Posted on: August 29, 2011 5:58 pm
Edited on: August 29, 2011 7:24 pm

Eating healthy with Gary Roberts

RobertsBy: Adam Gretz

Even at 45 years of age and two years into his retirement former NHL player Gary Roberts is probably in better physical shape than most of the players that are still active..

He's a health food freak and workout junkie (and whatever other cliche you can think of) and has spent the past couple of years working with young NHL players -- perhaps most famously Steven Stamkos of the Tampa Bay Lightning -- to whip them into shape and improve their overall conditioning.

A large portion of that program is dietary, and James Mirtle of the Globe and Mail has an excellent piece highlighing the strict -- and limited -- diet Roberts instructs young players to follow.

Writes Mirtle:
Players are assigned a diet that has no wheat, no sugar, no soy and no processed or packaged foods. Everything must be organic, from deli meats on up, and the 26-item list of what players should eat includes goat’s milk, sunflower sprouts, mung beans, salba, chia and hemp.

While their workouts at Mr. Roberts’s High Performance Centre gym north of Toronto get most of the outside attention, players find that it’s what they eat that’s the most important part of the program.

“It’s nutrition, then body maintenance – treatment or yoga – and then it’s the training. If you don’t do the first two, the third one’s not going to work out that well,” says Mr. Roberts.
In other words: No late-night stops (or any stops) at the drive-thru window. I can honestly say I've never tasted a mung bean, and the only thing I know about them is that Creed Bratton once mentioned them on an episode of The Office and described them as, "very nutritious, but they smell like death."

You can check out the complete menu over at the Globe and Mail, as well as a couple of sample recipes that Roberts has players like Brayden Schenn, Jeff Skinner, James Neal, Jordan Staal and Cody Hodgson chowing down on to stay in top physical shape. I have to admit, I think I'm going to try some of them, especailly the shakes, including "Gary Roberts's Molten Chocolate Mousse" and "Steven Stamkos's Mango Mousse."

Photo: Getty Images

For more hockey news, rumors and analysis, follow @cbssportsnhl and @agretz on Twitter.

The views expressed in this blog are solely those of the author and do not reflect the views of CBS Sports or CBSSports.com