As a member of the "Showtime" Lakers and one of the hardest working players in NBA history, Kurt used to be able to eat anything. Now an assistant coach, he has to be a bit more conscientious of what food to eat and not eat, sort of. "At least now I think about it. I may not do anything about it, but I'm at least acknowledging that it may be bad for me. I eat what I want closer to game time and don't worry about digesting it by tip-off." Kurt attributes his good conditioning to a zone oriented diet. "It's really quite simple. The zone diet is basically working to achieve balance of proteins, carbohydrates, and fats. "You'll be sitting there and your kids will only eat half a meal. You can't just let it go to waste so you end up eating some of their food, too."

FETTUCINE IN CREAM SAUCE

(serves 4)
1 12-OUNCE PACKAGE OF FETTUCINE NOODLES, PREPARED  AS DIRECTED
3/4 CUP GRANTED PARMESAN CHEESE
1/2 CUBE OF BUTTER  3/4 CUP OF HALF AND HALF
SALT TO TASTE 1/4 TEASPOON OF CRACKED PEPPER __

COOK AND DRAIN NOODLES, RETURN TO POT. OVER LOW HEAT, GENTLY TOSS NOODLES WITH PARMESAN CHEESE, CREAM, BUTTER, AND PEPPER UNTIL THE BUTTER MELTS AND MIXTURE IS HEATED THROUGH. SERVE IMMEDIATELY. 

*36 Littleneck or Cherrystone Clams
*1/2 cup virgin olive oil
*2 large garlic cloves, finely chopped
*4 tablespoons Italian parsley, chopped
*salt to taste
*Fresh black pepper to taste
*1/4 teaspoon of crushed red peper flakes
*1 pound of Linguine

Linguine with Clams à la Rambis
(serves 4)

Wash the clams by scrubbing them with a brush under cold water but do not let them stand in the water or they may open causing sand and flavor to be released. Place half (1/4 cup) of the olive oil in a large frying pan. Make sure it's roomy enough to allow all the clams to open. Cook over high heat for approximately 5 minutes or until they open, shaking the pan occasionally. Remove the pan from the heat, and set it aside, uncovered. Strain the liquid through a sieve to remove any sand and save the liquid. With a slotted spoon remove the clams from the pan and place to the side.   Boil the pasta in salted water as per package directions. Make sure it is al dente not over cooked. Drain the noodles but retain 1/2 cup of water. Put the noodles and the 1/2 cup of water to the side.   Place the remaining olive oil into the empty frying pan and heat up. Add the chopped garlic to the hot oil and stir quickly until golden brown. Add the red pepper, parsley, strained liquid, salt and pepper. Be careful of the steam that is created when you add the liquid. Don't get burned! Add the pasta and the 1/2 cup of liquid and mix until all the noodles are coated. Add the clams, garnish with parsley and serve immediately

VEAL WITH LEMON & MUSHROOMS

LIGHTLY DUST VEAL W/FLOUR IN A 12 INCH SKILLET OVER MEDIUM-HIGH HEAT, SAUTÉ VEAL PIECES IN COOKING OIL FOR APPROXIMATELY 30 SECONDS ON EACH SIDE. REMOVE VEAL AND SET ASIDE.   CUT LEMON IN HALF. SQUEEZE THE JUICE FROM ON HALF AND THINLY SLICE THE HALF. IF YOU LIKE STRONGER LEMON FLAVOR, USE JUICE FROM OTHER HALF. HEAT BUTTER IN SKILLET OVER MEDIUM HEAT. ADD THE LEMON JUICE AND THE WINE A LITTLE AT A TIME. ROTATE SKILLET, PLACE ON HIGH HEAT UNTIL MIXTURE FORMS. ADD MUSHROOMS AND LIGHTLY SAUTÉ. LOWER TO MEDIUM HEAT, ADD VEAL, SALT AND PEPPER. COOK ON ONE SIDE ABOUT 2 MINUTES AND TURN. ADD LEMON SLICES AND PARSLEY. COOK FOR 2 TO 2 1/2 MINUTES. REMOVE FROM HEAT AND SERVE.  DON'T OVERCOOK.

*1 POUND VEAL CUTLETS (POUNDED SLIGHTLY)
*1/2 POUND OF FRESH MUSHROOMS
*1/2 CUBE UNSALTED BUTTER
*1/2 CUP OF DRY WINE
*WHITE PEPPER
*1-2 TABLESPOON OF  COOKING OIL
*1 TO 1.5 FRESH LEMONS
*1/4 CHOPPED PARSLEY
*1/4 CUP OF ALL PURPOSE 
*FLOUR
*SALT
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