The 700 Club with Pat Robertson

George Foreman showcases his Champion Grilled Tuna recipe with Pat Robertson and Kristi Watts

Best-selling author

Sports commentator for HBO; spokesman for Salton products

A Christian minister

Former Int’l Boxing Federation (IBF) and World Boxing Assoc. (WBA) Heavyweight Champion

Knocked out Michael Moorer in 10th round on Nov 5, 1994; First gained boxing title from Joe Frazier on Jan 22, 1973, in Kingston, Jamaica; lost title to Muhammad Ali using "rope-a-dope" in Zaire, October 30, 1974

1968 Gold Medalist, Mexico City, turned pro in 1969

Married to Joan, 10 kids, five sons named George

George Foreman's Grilling Made Easy
(Simon & Schuster, 2004)
Free Recipe

George Foreman and His Sizzling Sensations

By The 700 Club

CBN.comFamily Eating Fun

Between kids, schools, careers, and a heavyweight training schedule, the Foremans are a big, fast-moving family. Getting dinner on the table could be an endurance contest, but instead of going 10 rounds in the kitchen, George says he’s got a 1-2 punch for fast and easy. His daughter calls him the "Ultimate Mr. Mom."

With 10 children ranging in age from 4 to 30, it takes fancy footwork to keep a fast-moving family happy and well-fed. For example, his toddler can be finicky. He’s got meals and snacks for his teenagers and their friends, who are just getting in from school or needing high-energy fuel before heading off to practice. “As for my wife, my older children, and myself, we’re looking for grown-up, good food that not only tastes great, but is in line with our commitment to healthy choices,” he says.

George is able to keep to the healthy choices because of the way the Lean Mean Grilling Machine cooks food. Its sloped design allows fats to drain away from the food as it cooks.

George says his family is no different than any other – although it’s probably bigger than most. Fast-paced schedules make putting nutritious, simple food on the table a gold-medal challenge. For his large family, cooking is a team sport, and they use time in the kitchen as time to be together, work together, and make plans. “Sundays are what we look forward to most, when a big family dinner immediately follows church,” George says. They are committed to these times together – it’s that important to them.

Healthy is Best

Besides fast and easy, George says his long years as an athlete have greatly influenced his food choices. From his first Olympic Gold Medal in Mexico City in 1968 to his second heavyweight title at the age of 45, George has had a bird’s eye view of diets that promised everything from peak performance to miracle weight loss. He’s tried some of them – egg yolks, egg whites, no fat, high fat, high carbs, and low carbs. He’s seen his weight rise and fall along the way.

When he wasn’t training, junk food was a problem. Growing up poor, he never thought losing weight would be a problem he would have. Come fight time, he lost the pounds the same way every time: dieting and intense training in the gym.

“I know now that the best way to eat is also the simplest – plenty of fresh fruits and vegetables, lean meats, and moderate portions,” he says.

His no-fad, three-meals-a-day approach keeps him and his family in top shape with little time spent in the kitchen. George finished building his family’s dream home, and one of the best things he loves about it is there’s a kitchen attached to the home gym. He can now integrate a quick meal into a lengthy workout.

George’s recipes are designed to get anyone into the kitchen. Each recipe has a breakdown of the nutritional properties of each dish.

His Big 5 Keep-it-Simple Grilling Rules are:

1. Food comes first. Train to win by developing a food-shopping strategy. Indoor grilling helps you get dinner on the table with a few simple ingredients, so plan to keep those ingredients on hand.

2. Boneless is best. Boneless cooks faster, it cooks evenly, and it is juicy throughout.

3. Thin is better than thick. When you buy meat or fish for the grill, leave the double-cut portions for the outdoor grill. For meat that’s juicy on the inside and crisp on the outside, use the recommended cuts.

4. Add flavor first. Marinate, rub with spices, or simply season with salt and pepper, but do it before the food hits the grill for the best cooked-in flavor.

5. Keep it neat. George sets out his ingredients ahead of time, next to the grill. He uses a tray to park things until he needs them, and then keeps a platter on the other side of the grill for the finished food. A mini assembly line keeps things moving fast and easy.

On The 700 Club, George will be cooking Tuna with Fresh Tomato-Basil Sauce.

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