Dive in the story of the two twin brothers who used to train in a makeshift academy and made it all the way to the top of the Jiu-Jitsu rankings. João and Paulo Miyao are the epitome of focus, hard work and barely no talking. They love what they do and they do it everyday. You will also learn four attacks they set up using the berimbolo.

Read an exclusive interview with UFC bantamweight champion Holly Holm, as she reflects on the fight that changed her life and projects her future. And also: the 2016 European, nutrition facts, healthy recipes, judo lessons, Martin Rooney, the story of the 1996 Pan and our GMA members in action at the Pan Kids.

Subscribe now or get your copy at GRACIEMAGSHOP.COM.

Rafael Mendes is one of the finest examples of how high you can get in life, on and off the mat, when you apply focus, discipline and hard work to your natural talent. The only five-time featherweight world champion as a black belt shares his views on the ideal mindset for a successful career and a fruitful life. Other than that, you will also learn all the secrets of one of Rafa’s favorite techniques, the leg drag. We also have Demian Maia, the return of MMA to Japan, 10 years without Carlson Gracie, 10 reasons why you should stick to training and much more. Subscribe now or secure your copy!

Our columnist Angela Gracie prepared this easy and healthy recipe to inspire you in her amazing competition.

The winner recipes will be published on GRACIEMAG and their authors will win Exclusive Giveaways like Helio Gracie Gi, Royce Gracie T-Shirt and a GRACIEMAG subscription.

Don’t waste time and let’s go to create your recipe based on Gracie Diet!

Open Face Baked Egg Sandwich

INGREDIENTS:

2 slices Whole wheat bread

1/2 tbsp Softened butter

2 Eggs

12 Spinach leaves

2 slices Gouda cheese

1 medium Portobello mushroom

2 pinches Himalayan salt

HOW TO PREPARE:

1. Preheat oven 325°f (165°C/140°C fan forced)

2. Using the softened butter, spread on both slices of bread.

3. Without breaking the bread, gently use the back of a spoon to

press the center of each of the bread slices to create a bowl,

careful not to touch the crust.

4. Crack an egg onto the middle of each slice of bread.

5. Add a pinch of salt to the top of each egg.

6. Cover each egg with 6 spinach leaves.

7. Add cheese to the top.

8. Slice the mushroom and lay on the top of the cheese.

9. Place on a baking dish and bake for 15 minutes.

ANGELA’S TIP:

Mash 1/2 an Avocado and spread on top.

You can also replace the Gouda cheese for Monterey Jack.

Two eggs contain about 12.6 grams of protein 6.3 grams in one egg along with 13 other vitamins and minerals.

Portobello mushrooms also have about 2 grams of protein in the cap of the mushroom.

This open face baked egg sandwich is great for breakfast, lunch or dinner.

If you don’t have yet the Angela Gracie cookbook, click in this image ⇒