Feeding The Fire

Parrish doesn't stick to a strict schedule, but he does eat every three to four hours--and he has a definite sweet tooth. Here's a sample of his typical meals.

BREAKFAST One bowl of hot cinnamon oatmeal or one bowl of cold Quaker Oats cereal but with water instead of milk. "I don't really like dairy," says Parrish, "except for cheese."

LATE BREAKFAST Six to eight egg whites. A handful of grapes or slices of pineapple.

LUNCH Green salad with Italian vinaigrette. Either chicken or turkey breast, salmon, sea bass or mahimahi off the grill. "I'm a huge barbecue guy," says Parrish. "Whatever you take straight off the grill, I'll eat."

DINNER Penne with pesto sauce and parmesan cheese. Or a 10-ounce New York strip steak with either white or brown rice or a baked sweet potato. Sometimes a green salad as well.

Sweet Sensations

DRINKS Raspberry iced tea or pineapple, guava or apple juice. "I'm a juice guy--no soda," says Parrish. "Since preschool when I would get apple juice and graham crackers for a snack, I have been hooked."

SNACKS Red Vines licorice, Smoothie Mix Skittles, tropical Starburst or raspberry sorbet.

DESSERTS Apple pie or bread pudding. "If I have dessert, I always eat it before my meal," says Parrish, who doesn't eat chocolate. "Otherwise it usually feels too rich to me. I'll feel sick for the rest of the night."

Next Week, Part 2 Rookie tight end Vernon Davis's core regimen, which relies on resistance training, paid off on draft day.