Eating Well to Win: Inspired Living Through Inspired Cooking

Eating Well to Win: Inspired Living Through Inspired Cooking

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Overview

Eating Well to Win: Inspired Living Through Inspired Cooking by Richard Ingraham

#1 Amazon New Release! ─ The best cookbook for peak performance living

Peak performance eating from Chef Richard ─ chef to the stars: Chef Richard Ingraham has been personal chef for NBA star Dwyane Wade for more than a decade. The Miami native is also a Chopped contender and the founder of the private chef network, ChefRLI, which caters to professional athletes. Now this chef to star athletes is ready to share the secrets of cooking for a peak performance lifestyle. He’s worked with top tier athletes in all the major sports including Asante Samuels, Santana Moss, Antrel Rolle and Michael Oher from the National Football League, Manny Machado and Jon Jay from Major League Baseball and NBA stars Patrick Ewing, John Wall and of course, Dwyane Wade. Chef RLI has also worked with top entertainers such as Gabrielle Union and Kelly Rowland. The company’s corporate clients include the Food Network and Walmart.

How you can have a peak performance diet and learn the benefits of eating well to win: Chef Richard’s book is designed for those who want to change their diet to achieve peak performance, whether that be at the gym or the office. This is an insider’s guide to how it really happens. Step-by-step in 90 recipes he will show the CrossFit enthusiast, the working mom and the weekend golfer how to eat for optimum performance because he knows all of the secrets, and it’s not all kale smoothies and grilled chicken. In addition to his recipes, Chef Richard will share what he’s learned about eating well to live well throughout his career from his parents and grandparents, who were his first culinary instructors, to his celebrity clients. Readers will get advice on how changing what you put in your body will change what you put out into the universe and make you feel better physically and emotionally. It’s not just about making sure you get the right mix of veggies and carbs. This is about feeding your spirit as well. Chef Richard is serving up recipes for inspired living.

Product Details

ISBN-13: 9781633535862
Publisher: Mango Media
Publication date: 09/26/2017
Pages: 208
Sales rank: 465,262
Product dimensions: 7.00(w) x 9.10(h) x 0.60(d)

About the Author

Chef Richard Ingraham was born and raised in Miami, Florida and became a culinary enthusiast at an early age. His culinary training took place at the Art Institute of Atlanta. A few years later, he was offered what is now his current position as private chef for the NBA’s Dwyane Wade. He has been responsible for the diet that keeps the star fit, toned, and healthy on and off the court for the past thirteen years.

In 2010, he leveraged his world-class training and passion for fine cuisine into a culinary-business partnership with Soley Gonzalez 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, Manny Machado, John Wall, Chris Bosh, Novack Djokovic, Kelly Rowland, GOYA Foods, POMI Italia, and Blake Griffin.

In 2014, the company worked with celebrity-loved clothing line Peace Love World to create a line dedicated to foodies called Peace Love Cook.



As GOYA Foods’ My Plate Ambassador and Partner, Ingraham is also tasked with promoting alternative cooking methods to parents of school-aged children.

Chef RLI also 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.

Ingraham is also as advisory board member of the Miami Culinary Institute and Chef Start. And, he was selected for South Beach Food and Wine Festival’s “The Best Thing I Ever Ate at the Beach.”

Dwyane Wade is a guard for the NBA's Chicago Bulls. He began his career with the Miami Heat where he won three NBA championships. He’s also a 12-time NBA All Star and led Team USA to a gold medal in the 2008 Olympics.

Table of Contents

Acknowledgements 7

Introduction 9

Breakfast

Caribbean Salmon Croquettes with Cilantro Aioli 12

Crab and Mushroom Frittata 14

Spicy Lobster and Sweet Potato Grits 16

Crab and Vegetable Scramble Avocado Toast 18

Smoked Salmon and Avocado Toast 20

Collard Green and Mushroom Toast with Eggplant Puree 22

Collard Green Ham and Smoked Gouda Strata 24

Pear Dutch Baby with Blackberry St. Germain Syrup 26

Cheddar and Chive Cornbread Waffles with Curry Fried Chicken 28

Sweet Potato Waffles with Caramelized Bananas 30

S'mores Pancakes 32

Blueberry Poppy Seed Pancakes with Lemon Crème Fraîche 34

Buckwheat Pancakes with Maple Apples 36

Toasted Walnut and Quinoa Pancakes with Berry Compote 38

Chocolate Smoothie Bowl 40

Green Smoothie Bowl 41

Oatmeal Blueberry Muffins 42

Blueberry Oatmeal with Granny Smith Apples and Candied Pecans 44

German Chocolate Cake Oatmeal 46

Peanut Butter and Banana Oatmeal with Peanut Granola 48

Lunch

Twice Baked Seafood Spaghetti Squash 52

Curry Sweet Potato Leek Soup 54

Roasted Portobello Butter Lettuce "Tacos" with Pineapple Corn Relish 56

Romaine Turkey "Tacos" with Avocado Cilantro Salad 58

Black Lentil and Kale Soup with Turkey Andouille Sausage 60

Lentil Penne Pasta with Turkey Meat Sauce 62

Grilled Red Snapper with Citrus Avocado Vinaigrette 64

Asian Vegetable and Noodle Soup 68

Lobster Masala 70

Conch Salad 72

Stewed Conch 74

Asian Watermelon Blueberry Salad 76

Chicken Chili with Smoked Chicken Sausage 78

Grilled Portobello with Lobster and Shrimp Salad 80

Roasted Sea Bass and Mushroom Broth with Quinoa, Sweet Potatoes and Kale 82

Collard Green and Blood Orange Salad with Candied Pecans and Creamy, Blood Orange Mustard Dressing 86

Grilled Peach and Bacon Salad with Buttermilk Vinaigrette 88

Shrimp and Noodle Bowl in Red Curry Broth 90

Prawns with Mandarin Slaw and Carrot Red Curry Dressing 92

Mixed Field Greens with Granny Smith Apples, Mangos, Avocado, Toasted Almonds and Sesame Ginger Vinaigrette 94

Heirloom Tomato and Watermelon Salad 96

Grilled Jerk Lobster with Rum Raisin Mandarin Salsa 98

Shrimp with Spinach and Balsamic-Roasted Mushrooms 100

Coffee-Rubbed Bison Ribeye and Moros y Cristianos Tacos 102

Roasted Salmon with Sriracha Honey Glaze and Baby Kale Salad 104

Crab and Shrimp Cake with Southern Style Succotash and Curry Ponzu Emulsion 106

Dinner

Miso Roasted Sea Bass with Ginger Garlic Broccoli Rabe 112

Eggplant Cannoli 114

Lobster and Shrimp Cobb Salad with Dijon Vinaigrette 116

Garlic Shrimp in a White Bean Ragu 118

Chicken Quinoa and Roasted Sweet Potato Lasagna with Smoked Gouda and Cheddar 120

Zucchini Pasta with Clams and Scallops 122

Grilled Bison Skirt Steak with Black Beans, Yellow Rice and Plaintain Salsa 124

Chicken Parmesan with Cumin-Scented Quinoa 128

Herb-Roasted Veal Chop with Farro-Roasted Broccoli and Herb Garlic Butter 130

Grilled Bison Filet with Asparagus Fries and Port Jus 134

Mutton Snapper Provencal with Roasted Garlic Cauliflower Puree 136

Turkey and Spinach Meatballs 140

Kale and Peach Caesar Salad with Roasted Salmon Nuggets and Cilantro Caesar Dressing 142

Rosemary and Balsamic-Roasted Yard Bird with Truffled Fingerling Potatoes 144

Stewed Okra and Tomatoes with Shrimp 146

Jumbo Lump Crab Cakes over Heirloom Tomato and Quinoa Salad with Lemon Honey Vinaigrette 148

Jumbo Lump Crab Coleslaw 150

Stewed Chicken Thighs with Garbanzo Beans 152

Shepherd's Pie with Creamy Golden Cauliflower and Smoked Gouda Crust 154

Roasted Mussels in Spicy Coconut Broth 156

Dessert

Flourless Chocolate Cake with Raspberry Sauce 160

Burnt Orange and Butternut Squash Crème Brûlée 162

Farrow Pudding with Beet Chips and Rum Raisins 164

Toffee Black Bean Brownies 166

Carrot Cake Trifle with Walnut Quinoa Brittle 168

Chocolate Chip Cookie and Bacon Red Velvet Waffles with Milk Chocolate Ice Cream 170

Chef Richard Ingraham's Bio 172

What People are Saying About This

From the Publisher

"Chef Ingraham has been my personal chef since 2005. Being a picky eater, Chef knows how to incorporate the healthiest foods that will provide me the strength and energy needed when I hit the basketball court. His personal touch to meals and diversity in cooking has made him by far the best chef - and only chef - that I've had!"

-Dwyane Wade, NBA player



“Richard's dedication to his family, community and craft are like no other. He’s inspirational and motivating just like his cookbook! It has been a privilege to stand alongside Richard in our chef community and observe. I admire his humility. From one chef to another, congratulations! This book is a winner!”



Dena Marino, chef and co-owner of MC Kitchen in Miami’s Design District







“It's easy to understand why the flavors come across so soulful and heartfelt when you spend a minute with Chef Richard. His passion and philosophy for food are addictive, and I'm glad to call him a friend!”



Timon Balloo, executive chef and partner with Sugarcane raw bar grill in Miami and Las Vegas



"This book is a lot like Richard: magnetic, focused, intelligent, artistic, healthy, flavorful, yet simple, and most of all always inspired."



Douglas Rodriguez, godfather of Nuevo Latino cuisine, James Beard award winner and executive chef of mojitobar and plates by Douglas Rodriguez in Miami and Sunrise, FL

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