Celeb Chef Rocco DiSpirito’s Weight Loss Recipes

Weight loss is a top resolution for many folks in the New Year. Celebrity chef Rocco DiSpirito claims to have unlocked the secret to losing 10 pounds in 10 days. Rocco believes eating high quality calories is key. Forget deprivation, in his new book, “The Negative Calorie Diet,” it is all about the foods you eat not the amount. He shared a few of his yummy recipes on Access Hollywood Live.
 
Meatballs with Spinach & Mushroom Gravy
(4 servings)

 INGREDIENTS
12 ounces 96% lean ground beef
1 cup finely chopped puffed brown rice
 4 cups unsalted beef stock
Salt
Freshly ground black pepper
Olive oil cooking spray
4 cups sliced cremini mushrooms
1 cup thinly sliced onion
8 cups washed spinach
2 tablespoons arrowroot, dissolved in 2 teaspoons of the stock
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater
 
METHOD
1. Place the beef in a large mixing bowl, pushing it to one side. Add the rice and 1½ cups of the stock to the other side of the bowl. Season with salt and pepper and let the rice absorb the stock, about 1 minute. Using an electric hand mixer, mix the beef into the rice until homogeneous, about 1 minute. Adjust seasoning with salt and pepper. Form the mixture into 16 equal- size meatballs.

2. Coat a large nonstick skillet with olive oil cooking spray and place over medium-high heat. Once the skillet is hot, add the meatballs and brown on one side, about 1 minute. Turn the meatballs over and brown the opposite sides, about
30 seconds. Transfer the meatballs to a holding plate.
 
3. Spray the skillet again with cooking spray, and place back on the heat. Add the mushrooms and onion and cook until browned and softened, 3 to  4 minutes. Add the spinach and cook just to wilt; then add remaining stock and the arrowroot slurry and bring to simmer while whisking until thickened. Add the meatballs and simmer until cooked through, 6 to 8 minutes. Spoon meatballs and mushroom mixture into four bowls, sprinkle with cheese and serve.
 
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Shiitake & Bok Choy Stir-Fry
(serves 4)
 
 
INGREDIENTS
2 tablespoons plus 2 teaspoons coconut aminos
1 tablespoon chia seeds soaked in 2 tablespoons water
Olive oil cooking spray
2 cups bean sprouts, cut into rice-size pieces
6 cups bok choy, cut into bite-size pieces
1 cup thinly sliced red bell peppers
20 shiitake mushrooms, stems removed, caps thinly sliced
2 teaspoons chopped garlic
2 teaspoons chopped peeled fresh ginger
Salt
Crushed red pepper flakes
¼ cup chopped scallions
 
METHOD
1. In a large mixing bowl, combine the coconut aminos and the chia seeds. Set aside. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the bean sprouts and cook, stirring, about 1 minute. Spoon the bean sprouts equally into four serving bowls.
2. Spray the skillet again with cooking spray and return it to the stovetop. Add the bok choy and bell peppers and cook until tender. Add the mushrooms and cook just until tender. Add the garlic and ginger and cook until aromatic, about 20 seconds. Toss everything together and add to the bowl with the chia seed sauce.
3.  Toss the vegetables with the sauce to coat. Season with salt and red pepper flakes. Spoon the veggies on the top of the bean sprouts “rice,” and top with the chopped scallions.
 
 
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Shrimp w/ Mustard Greens, Mushrooms, and Miso
(serves 4)
 
INGREDIENTS
4 cups mushrooms
2 cups unsalted chicken stock
Olive oil cooking spray
1 tablespoon chopped garlic
8 cups chopped mustard greens, tough stems removed
2 tablespoons miso paste
1 pound cleaned, shelled, and deveined shrimp
Crab boil spice
Crushed red pepper flakes
¼ cup chopped scallions
4 lemon wedges, for serving
 
M E T HOD
1. Put half of the mushrooms and all of the stock in a blender and blend to a chunky puree.
2. Lightly coat a large pot with cooking spray. Place the pot over medium-high heat, add the garlic, and sauté until a deep golden brown, about 2 minutes. Add the mustard greens and cook  until softened, about 5 minutes. Add the mushroom puree, the remaining mushrooms, and the miso to the pot and bring to a simmer. Continue to cook until the mixture is thick like a stew and the mustard greens are tender, about 5 minutes.

3. Add the shrimp to the mixture and cook through, about 2 minutes. Season with crab boil spice and red pepper flakes. Spoon the mixture into four soup plates, dividing it equally. Top with scallions and serve with the lemon wedges.