Life Food
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email

For many of us, the holidays are all about indulging—but what happens when you’re a professional athlete in the middle of your season? You call Chef Richard Ingraham to help.

Chef Richard has been the personal chef of NBA star Dwyane Wade for more than a decade. His new cookbook is called Eating Well to Win: Inspired Living Through Inspired Cooking, and he recently stopped by The Social to share some healthier options this holiday season.

smore-pancakes-624x351.jpg

S’mores Pancakes 

WHAT YOU NEED:

For the pancakes

  • 2 cups white, whole-wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 tbsp cacao powder (this is a healthier option than cocoa)
  • 1 tsp salt
  • 1 ½ tsp bourbon vanilla extract
  • 2 tbsp maple syrup
  • 2 cups buttermilk
  • 2/3 cup mini chocolate chips
  • 1 cup medium marshmallows
  • 1 sheet graham crackers, crushed

Special Equipment: kitchen torch for marshmallows

For the chocolate syrup

  • 2 cups honey
  • 1 cup cacao powder
  • 2 cups water
  • 1 tsp bourbon vanilla extract
  • ¼ tsp salt

WHAT YOU DO:

For the chocolate syrup

  1. Pour honey, cacao, water and salt into medium saucepan, and cook over high heat stirring until dissolved.
  2. Bring mixture to a boil.
  3. Lower heat to medium, and simmer, stirring constantly.
  4. When the syrup reaches the desired thickness, remove from heat, and stir in vanilla.
  5. Allow syrup to cool before use

For the pancakes

  1. Place marshmallows on parchment paper lined baking sheet. Ignite the torch and move steadily back and forth over the surface of the marshmallow topping until it’s toasted to you satisfaction. If your parchment paper flames up, move the torch and blow out the fire. Reserve until ready to use.
  2. Combine all dry ingredients in a medium bowl, and mix well.
  3. In a separate bowl combine all wet ingredients.
  4. Make a well in the dry ingredients and pour in the liquid ingredients. Mix just until combined.
  5. Fold in chocolate chips.
  6. Pour ¼ cup of the pancake batter onto a hot, lightly oiled griddle.
  7. Cook for one to two minutes then flip pancakes once air bubbles begin to rise to the surface.
  8. Plate hot pancakes, and garnish, with graham crackers, toasted marshmallows and chocolate sauce.
collards-and-blood-orange-624x351.jpg

Collard Green and Blood Orange Salas with Candied Pecans and Creamy Blood Orange Mustard Dressing

WHAT YOU NEED:

For the salad

  • 2 bunches fresh collard greens
  • 4 blood oranges peeled, cut into ½ inch rounds
  • 1 cup candied pecans

For the blood orange dressing

  • 3 Blood oranges, juiced
  • 2 tbsp red wine vinegar
  • 2 tbsp maple syrup
  • 1 clove garlic, crushed
  • 2 tsp Dijon mustard
  • Kosher salt and fresh ground pepper
  • ¾ cup grape seed oil

WHAT YOU DO:

For the dressing

  1. In a blender, combine the blood orange juice, red wine vinegar, maple syrup, garlic and Dijon mustard.
  2. Blend until smooth.
  3. With the running, add the grape seed oil in a steady stream until combined.
  4. Taste, and season with salt and pepper.

For the salad

  1. Trim leaves from the tough stalks of collards.
  2. Stack leaves, and roll up, starting at the long end.
  3. Cut into thin slices.
  4. Toss collards with ¼ cup of the dressing in a large bowl.
  5. Cover and chill for 30 minutes
  6. Toss together blood orange slices and pecans with collard mixture.
  7. Serve immediately.
personal-chef-624x351.jpg

Gilled Bison Skirt Steak with Black Beans, Yellow Rice and Plantain Salsa

WHAT YOU NEED:

For the skirt steak

  • 2 ponds bison skirt steak
  • Kosher sale and fresh ground pepper

For the black beans

  • 1 tbsp grape seed oil
  • ½ medium red onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 large jalapeno, seeded and chopped
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 bay leaves
  • 2 cans black beans, rinsed and drained
  • 1 ½ cups low-sodium chicken broth
  • 1 tsp balsamic vinegar
  • Kosher salt and freshly ground pepper
  • For Yellow Rice
  • 1 tbsp unsalted butter
  • 1 tsp ground turmeric
  • ¼ tsp ground cumin
  • ¼ tsp cinnamon
  • 1 cup long grain brown rice
  • 3 ¼ cups low-sodium chicken broth
  • Kosher salt and freshly ground pepper

For the plantain salsa

  • 2 very ripe plantains (it’s okay if they’re black as long as the inside isn’t moldy or super mushy.)
  • 1 tbsp of coconut oil
  • 1 small red onion diced
  • 1 cup tomatoes, diced
  • 2 green onions, chopped
  • ¼ cup chopped fresh cilantro
  • 1 jalapeno, minced
  • 3 tbsp fresh lime juice
  • 1 tbsp honey
  • Kosher salt

WHAT YOU DO:

For the black beans

  1. In a large saucepan, warm oil over medium-high heat.
  2. Add onion, garlic, jalapeno, cumin smoked paprika and bay leaves, and sauté until onions soften.
  3. Add beans and chicken broth, and stir occasionally.
  4. Continue cooking until thick, stirring frequently for about 10 minutes.
  5. Stir in balsamic vinegar and season with salt and pepper, and keep warm.

For the yellow rice

  1. Melt butter in medium saucepan over medium heat.
  2. Stir in the turmeric, cumin and cinnamon, and heat until fragrant.
  3. Add in brown rice, and stir to make sure every grain is coated with the butter and spices
  4. Pour the broth over the rice, season with salt and pepper and bring to boil.
  5. Reduce heat to a simmer, and cover.
  6. Cook rice until the broth is absorbed, and the rice is tender.
  7. Fluff with a fork, and reserve until ready for use.

For the plantain salsa

  1. Preheat your oven to 400 degrees.
  2. Cut ripe plantains on the diagonal into ½ – inch thick slices.
  3. Place the plantain slices in a medium bowl with the coconut oil and toss to coat
  4. Arrant the plantain slices on a baking sheet, and bake.
  5. Turn plantains after the first 15 minutes.
  6. Cook for an additional 10 minutes, or until well caramelized on both sides.
  7. In a large bowl, combine red onion, tomatoes, green onions, cilantro, jalapeno, lime juice and honey.
  8. Gently toss, and adjust seasonings.
  9. Gently fold in plantains

For the skirt steak

  1. Season skirt steak with salt and ground pepper.
  2. Heat grill to high.
  3. Cook skirt steak until medium rare, or until an instant-read thermometer shows 130 degrees.
  4. Remove from the grill, and let rest for 10 minutes,
  5. Spoon yellow rice in the center of a plate, and top with black beans.
  6. Slice skirt steak and layer slices on top of the black beans,
  7. Spoon the plantain salsa around the plate and on top of the steak.

bean-brownies-624x351.jpg

Toffee Black Bean Brownies 

WHAT YOU NEED:

  • Non-stick cooking spray
  • 1 cup canned black beans
  • ½ cup canola oil
  • 2 eggs
  • ½ cup Hershey’s special dark unsweetened cocoa powder
  • 2/3 cup maple syrup
  • 1 tsp instant espresso
  • 1 ½ tsp vanilla extract
  • ¼ cup chocolate chips
  • ¼ cup bitter sweet chocolate bar pieces
  • 1/3 cup whole wheat flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ toffee pieces

WHAT YOU DO

  1. Preheat your oven to 350 degrees.
  2. Grease a 9-by-9 inch square, baking pan.
  3. Using blender or food processor puree the beans with the canola oil.
  4. Add the eggs, special dark cocoa, maple syrup, espresso and vanilla.
  5. Melt the chocolate chips, and add to the blender or food processor.
  6. Blend on medium high until smooth.
  7. In a small bowl, whisk together the flour, baking powder and salt.
  8. Add the flour mixture to the blender/food processor and pulse until just incorporated.
  9. Stir in the chocolate pieces, and pour the brownie mixture into your prepared pan.
  10. Top the brownie mixture with the toffee. You can take a toothpick and swirl the toffee into brownies if you like.
  11. Bake for 20 minutes, or until the surface looks dull around the edges and a toothpick inserted in the middle comes out with just a few crumbs.
  12. Let brownies cool for at least 10 minutes before cutting and removing from the pan. I know it’s going to be hard to wait, but trust me it’s worth it.