UFC Fighter Jake Ellenberger's biggest inspiration


by New Day Producers


Posted on June 20, 2013 at 12:20 PM

Updated Thursday, Jun 20 at 12:39 PM

Next month, Seattle's KeyArena will turn into the "Octagon", as UFC on FOX 8 comes to town. A number of bouts are on the card, featuring national and local favorites, including Tacoma's own (and former New Day guest) Demetrious "Mighty Mouse" Johnson, who will defend his Flyweight title against challenger John Moraga.

UFC fan favorite and former US Marine Jake Ellenberger will face Canadian Rory MacDonald in a fight that will have title implications in the Welterweight Division. Jake has a 29-6 record and strong family ties in his corner, including his twin brother Joe. Joe's not only a fighter himself, but is waging an even bigger battle right now.

Jake joined Suzie and Jim to share more about his career, some of his favorite "go to" foods to fuel his workouts and fights, and the man he calls his biggest inspiration in and out of the ring.

UFC on FOX 8 takes place Saturday, July 27 at KeyArena. Please click here for more information about the event, the fight card and tickets.

To keep up with Jake and Joe Ellenberger, visit their website:  www.ellenbergermma.com

Find Jake and Joe on Facebook:  Jake Ellenberger      Joe Ellenberger 

Follow Jake and Joe on Twitter: Jake -


      Joe -


Jake shared a simple but healthy (and tasty) chicken and asparagus stir fry recipe from UFC fitness guru Mike Dolce. The recipe is included in the UFC FIT - a twelve week fitness, nutrition and lifestyle program based on training regimen of UFC athletes. For more information about the UFC FIT program, visit the website: www.ufcfit.com

Here's the recipe for Chicken & Asparagus Stir Fry:

Serves 2-4


2 chicken breasts cut into bit-sized pieces

1 bunch thin asparagus (about 20 stalks)

2 cloves garlic, chopped

1 medium shallot, minced

2 Tbsp. low-sodium soy sauce or teriyaki sauce


·         Cut off thick ends of asparagus. Wash what remains and cut into bite-sized pieces

·         Steam for about 7-10 minutes, or until bright green, and then set aside

·         In a large pan, sauté shallot and garlic in peanut oil for 2 minutes

·         Add chicken and continue to sauté for 6 minutes or until pink disappears

·         Pour into heat-safe serving bowl and mix in asparagus

·         Add 2 Tbsp. low-sodium soy sauce or teriyaki sauce and serve