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14 || FITNESS MAGAZINE || JANUARY 2016 MFM: Which team is your favorite football team? SC: Although I enjoyed playing football, I really don%u2019t keep up with teams like I used to. However, if I had to pick a team, it would be the Denver Broncos. MFM: How did you transition from football to bodybuilding? Is this where you envisioned you%u2019d be when you started? SC: I didn%u2019t consciously make the transition from football to bodybuilding. I always enjoyed doing bodybuilding movements on top of the heavy compound exercises. It wasn%u2019t until I was done playing football that I started picking up on how to diet and tone, but I think it was a pretty seamless transition because I was always interested in bodybuilding. I contacted a local bodybuilder in my hometown of Boise, Idaho. He was somewhat successful, and I remember him having the biggest arms of any person I%u2019ve ever seen. I picked his brain, and he helped me prepare for my first competition. After that I was hooked on competing.MFM: You mentioned %u201cArnold%u2019s Bodybuilding Encyclopedia%u201d was one of your guides to bodybuilding, do have any other titles you recommend?SC: I always enjoy reading bodybuilding articles. From different magazines, to books like Flawless, by Bob Paris. I also read a lot of articles on Bodybuilding.com. It%u2019s fun for me to soak up as much knowledge as I can. I%u2019m passionate about my new sport of choice, and want to know everything about it.MFM: You have listed over 40+ recipes in your Cook Effect nutrition guide, how long did it take you to come up with this list? How often do you cook and try different recipes? SC: It was a long, extensive process. I worked on the book with a chef that introduced me to a lot of different spices and showed me how to combine them in ways to create healthier and flavorful recipes: like Chia seed pudding and turkey meatloaf. I also had my Optimum Nutrition teammate Kelechi Opara share his knowledge of flexible dieting and nutrition in the book. He is one of the smartest guys I know, and he contributed a lot to the book as well.MFM: What are some of the contents you keep in your refrigerator? SC: Because I travel so much I have a pretty empty fridge these days. However, eggs, egg whites, spinach, kale, blueberries, raspberries and lean cuts of meat, are what you typically find in my refrigerator, if I%u2019m home for an extended period of time. That said, what%u2019s on the countertop beside my refrigerator is also important too. I always have Optimum Nutrition Gold Standard 100% Whey on hand, so I can make a quick protein shake on my way out the door, or have as a pre-workout snack at the gym. I love grabbing ON Gold Standard 100% Whey for my post workout, because it has 24 grams of protein per serving, to help with muscle recovery. And, because I frequently travel, I also use a meal prep service company when I am strapped for time. Products and services like these are really convenient for my lifestyle.MFM: Any tips for our readers on how to order healthy foods from restaurant menus? SC: If I know the type of restaurant I%u2019m eating at I typically tell them what I want. Most restaurants will gladly accommodate dietary restrictions. You may get some odd looks from servers as you order plain dishes, but you can%u2019t let the fear of looking different stop you from being healthy. MFM: In your guide book you also talked about macro-nutrients, what exactly are macronutrients?SC: Macro nutrients are simply carbs, fats, and proteins. This is important because without knowing where you are in regards to your nutrient levels, it%u2019s hard to get to where you need to be.