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.
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
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.