How to Eat Like a Chicago Bulls Player

CHICAGO (WLS) — The Chicago Bulls will return home on Thursday at 7 p.m.

The team will face the Milwaukee Bucks at the United Center. But have you ever thought about what fuels the team? Chicago Bulls chef Christine Blank came by to give us some nuggets. Read below to learn more about the recipe seen on ABC 7 and others provided by Chef Blank. Stay up to date with the team, click here.


Overnight oats


1 cup of oats

1 cup milk (or favorite milk alternative)

1 cup Greek yogurt

1 Tbsp. chia or flax seeds

1 Tbsp. honey (or favorite sweetener)

1 Tbsp. nut butter (optional)


1. Combine all ingredients in a bowl. To cover, and let it rest overnight.

2. Before serving, top with fresh or dried fruit, seeds and/or nuts.

Chef’s Tips:

1. This recipe can be modified for any and all allergies so everyone can enjoy! A well-balanced breakfast with lean proteins, carbohydrates, fruits and healthy fats.

2. Bulls’ Favorite Coverages:

he has. Diced apples seasoned with cinnamon sugar and pumpkin seeds

B. Peach or cherry compote with chopped walnuts

vs. Bananas, peanuts and dark chocolate chips

Turkey Peppers


2 pounds ground turkey

2 tbsp. oil

2 celery stalks, small dice

1 onion, small cubes

2 green peppers, small cubes

2 tbsp. chopped garlic

2 teaspoons. chilli powder

2 teaspoons. cumin

2 teaspoons. coriander

1.28 oz can crushed tomatoes

1/2 gallon of water

1 14-ounce can kidney beans, rinsed and drained

1 14-ounce can black beans, rinsed and drained

1-2 chopped chipotle peppers

1/4 cup chopped cilantro

salt and pepper to taste


1. Cook ground turkey in a medium skillet until browned. Left it aside.

2. In a large pan, over high heat, add the oil. When hot, add the celery, onion and pepper. Cook for 2-3 minutes until translucent. Add garlic and cook for another minute.

3. Season the vegetables with spices, salt and pepper.

4. Add turkey, crushed tomatoes, water, beans and chipotle peppers. Bring to a boil and then reduce to a simmer. The longer it boils, the better the flavor.

5. Before serving, add fresh cilantro.

Chef’s Tips:

1. This recipe can also be vegetarian or vegan by replacing the turkey with a third type of beans. Either way, it’s nutrient-dense, with lean protein, carbs, fiber, vegetables, and lots of flavor! It also makes great leftovers.

2. Bulls’ Favorite Toppings: Fritos, Greek yogurt and cheddar cheese.

Asian Stir-Fry


1 Tbsp. kitchen oil

1 lb. chicken, cut into 1″ pieces

1 onion cut into julienne strips

1 red pepper, julienned

1/2 cup grated carrot

1/2 cup broccoli

1 Tbsp. chopped garlic

1 teaspoon. chopped ginger

2 tbsp. soy sauce

1 Tbsp. Sesame oil

1 Tbsp. honey

1 Tbsp. rice vinegar


1. In a medium frying pan, over high heat, add the oil. When it is very hot, add the chicken, browning on all sides, until cooked. Remove and reserve.

2. In the same pan, add the vegetables. “Stir Fry” means cooking on high heat while stirring quickly.

3. While cooking, make the sauce by combining the remaining ingredients.

4. Add the chicken back to the pan with the vegetables. Pour the sauce over the top and cook for another 1-2 minutes until combined.

5. Serve with rice.

Chef’s Tips:

1. To make vegetarian or vegan, substitute chicken for the tofu. This recipe is well balanced with proteins, carbohydrates and vegetables; more versatile, with interchangeable ingredients. Add red pepper flakes for a special touch.

2. Bulls’ Favorite Vegetables: Mushrooms & broccoli.

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