Über die Autorinnen und Autoren

Chef Richard Ingraham is a Miami native who became a culinary enthusiast at an early age. He trained at the Art Institute of Atlanta, and within a few years he was offered the position of Private Chef for Dwyane and Gabrielle Wade. He has been responsible for the nutritional diet that keeps the celebrity couple fit, toned, and healthy.

In 2010, Chef Rich leveraged his world-class training and passion for fine cuisine into a culinary-business partnership and created a network of private chefs called ChefRLI. The company has served dozens of NBA, NFL, MLB, and Entertainment clients across the country. Some notable current and past clients include: BET, Sean Combs, Yonder Alonso, Manny Machado, Olivier Vernon, John Wall, Gregor Blanco, Chris Bosh, Novack Djokovic, Kelly Rowland, GOYA Foods, POMI Italia, National Pork Board and Demarcus Cousins.

Ingraham joined Michelle Bernstein and Michael Schwartz in former First Lady Michelle Obama’s Chefs Move 2 Schools White House Initiative to encourage healthier eating habits. As GOYA Foods’ My Plate Ambassador and Partner Chef he is tasked with promoting alternative cooking methods to parents of school-aged children. ChefRLI combined its charitable efforts with Beyond the Boroughs Scholarship Fund Founder and NFL Vet Tutan Reyes, to provide healthier eating options to kids in New York City. The Ben and Sarah Gibson Culinary Scholarship was created as a result of the partnership to help high school graduates attend culinary school.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

Eating Well to Win

Inspired Living Through Inspired Cooking

Mango Media, Inc.

Contents

Acknowledgements, 
Introduction, 
Breakfast, 
Caribbean Salmon Croquettes with Cilantro Aioli, 
Crab and Mushroom Frittata, 
Spicy Lobster and Sweet Potato Grits, 
Crab and Vegetable Scramble Avocado Toast, 
Smoked Salmon and Avocado Toast, 
Collard Green and Mushroom Toast with Eggplant Puree, 
Collard Green Ham and Smoked Gouda Strata, 
Pear Dutch Baby with Blackberry St. Germain Syrup, 
Cheddar and Chive Cornbread Waffles with Curry Fried Chicken, 
Sweet Potato Waffles with Caramelized Bananas, 
S'mores Pancakes, 
Blueberry Poppy Seed Pancakes with Lemon Crème Fraîche, 
Buckwheat Pancakes with Maple Apples, 
Toasted Walnut and Quinoa Pancakes with Berry Compote, 
Chocolate Smoothie Bowl, 
Green Smoothie Bowl, 
Oatmeal Blueberry Muffins, 
Blueberry Oatmeal with Granny Smith Apples and Candied Pecans, 
German Chocolate Cake Oatmeal, 
Peanut Butter and Banana Oatmeal with Peanut Granola, 
Lunch, 
Twice Baked Seafood Spaghetti Squash, 
Curry Sweet Potato Leek Soup, 
Roasted Portobello Butter Lettuce "Tacos" with Pineapple Corn Relish, 
Romaine Turkey "Tacos" with Avocado Cilantro Salad, 
Black Lentil and Kale Soup with Turkey Andouille Sausage, 
Lentil Penne Pasta with Turkey Meat Sauce, 
Grilled Red Snapper with Citrus Avocado Vinaigrette, 
Asian Vegetable and Noodle Soup, 
Lobster Masala, 
Conch Salad, 
Stewed Conch, 
Asian Watermelon Blueberry Salad, 
Chicken Chili with Smoked Chicken Sausage, 
Grilled Portobello with Lobster and Shrimp Salad, 
Roasted Sea Bass and Mushroom Broth with Quinoa, Sweet Potatoes and Kale, 
Collard Green and Blood Orange Salad with Candied Pecans and Creamy, Blood Orange Mustard Dressing, 
Grilled Peach and Bacon Salad with Buttermilk Vinaigrette, 
Shrimp and Noodle Bowl in Red Curry Broth, 
Prawns with Mandarin Slaw and Carrot Red Curry Dressing, 
Mixed Field Greens with Granny Smith Apples, Mangos, Avocado, Toasted Almonds, 
and Sesame Ginger Vinaigrette, 
Heirloom Tomato and Watermelon Salad, 
Grilled Jerk Lobster with Rum Raisin Mandarin Salsa, 
Shrimp with Spinach and Balsamic-Roasted Mushrooms, 
Coffee-Rubbed Bison Ribeye and Moros y Cristianos Tacos, 
Roasted Salmon with Sriracha Honey Glaze and Baby Kale Salad, 
Crab and Shrimp Cake with Southern Style Succotash and Curry Ponzu Emulsion, 
Dinner, 
Miso Roasted Sea Bass with Ginger Garlic Broccoli Rabe, 
Eggplant Cannoli, 
Lobster and Shrimp Cobb Salad with Dijon Vinaigrette, 
Garlic Shrimp in a White Bean Ragu, 
Chicken Quinoa and Roasted Sweet Potato Lasagna with Smoked Gouda and Cheddar, 
Zucchini Pasta with Clams and Scallops, 
Grilled Bison Skirt Steak with Black Beans, Yellow Rice and Plaintain Salsa, 
Chicken Parmesan with Cumin-Scented Quinoa, 
Herb-Roasted Veal Chop with Farro-Roasted Broccoli and Herb Garlic Butter, 
Grilled Bison Filet with Asparagus Fries and Port Jus, 
Mutton Snapper Provençal with Roasted Garlic Cauliflower Puree, 
Turkey and Spinach Meatballs, 
Kale and Peach Caesar Salad with Roasted Salmon Nuggets and Cilantro Caesar Dressing, 
Rosemary and Balsamic-Roasted Yard Bird with Truffled Fingerling Potatoes, 
Stewed Okra and Tomatoes with Shrimp, 
Jumbo Lump Crab Cakes over Heirloom Tomato and Quinoa Salad with Lemon Honey Vinaigrette, 
Jumbo Lump Crab Coleslaw, 
Stewed Chicken Thighs with Garbanzo Beans, 
Shepherd's Pie with Creamy Golden Cauliflower and Smoked Gouda Crust, 
Roasted Mussels in Spicy Coconut Broth, 
Dessert, 
Flourless Chocolate Cake with Raspberry Sauce, 
Burnt Orange and Butternut Squash Crème Brûlée, 
Farrow Pudding with Beet Chips and Rum Raisins, 
Toffee Black Bean Brownies, 
Carrot Cake Trifle with Walnut Quinoa Brittle, 
Chocolate Chip Cookie and Bacon Red Velvet Waffles with Milk Chocolate Ice Cream, 
Chef Richard Ingraham's Bio,