Rocco DiSpirito’s ‘Cook Your Butt Off’ Recipes

Before we know it, the warmer weather will be here! And, if you’re like some of us, we’ve packed on a few extra pounds during the winter.

Celebrity chef Rocco DiSpirito created a revolutionary diet plan in his new book, “Cook Your Butt Off.” His recipes actually burn more calories to make than they do to eat. Sounds too good to be true!

Rocco shared a few of his negative calorie meals on Access Hollywood Live…

Brussel Sprouts with Chicken

• Olive oil cooking spray
• 6 large Brussels sprouts, trimmed
• Kosher salt
• 1 teaspoon minced garlic
• Pinch of red pepper flakes
• 1/4 cup chopped fresh parsley
• Scant sprinkle of ground cinnamon
• 1/8 teaspoon paprika
• 1/2 cup chicken stock
• 2 1/2 ounces cooked boneless skinless chicken breast, sliced
• 1/4 ounce grated Parmigiano-Reggiano (about 7 grams; optional)

Preheat the oven to 400F.

Spray a large nonstick ovenproof pan with cooking spray and place it over medium-high heat. Cut the Brussels sprouts in half from top to stem and place them cut-side down in the pan. Cook until the edges begin to brown, then season with salt and place in the oven to roast until tender, about 8 minutes. 

Remove the sprouts from the pan and set aside. Add the garlic to the pan and cook, stirring, until golden brown, about 30 seconds. Add the red pepper flakes to the pan, then add the parsley and cook until wilted. Add the spices and the stock and bring to a simmer.

Chop the Brussels sprouts on a cutting board until they’re mostly mashed but with some bite-sized pieces and add to the pan. Add the chicken breast and cook until the stock and Brussels sprouts stick to the chicken as if it were pasta. Spoon the mixture into a bowl and top with the Parmigiano-Reggiano, if desired.

(Per serving: 157 Calories burned making. 147 calories per serving eaten)

APPLE, LIME & BASIL SMASH

• 1 cup cold water
• 1 tablespoon fresh lime juice
• 1 packet stevia extract (such as Stevia in the Raw)
• 1/4 cup fresh basil, plus 1 sprig to garnish
• 1/8 teaspoon grated lime zest
• 1 small Granny Smith apple
• 1 cup ice cubes
• 1 lime slice, to garnish

Pour the water, lime juice, and stevia in a bowl, set aside. Place basil and lime zest into a mortar and smash into a fine paste with the pestle, then add the paste to the water mixture.

Using a Microplane, grate the apple into a puree over a plate. You’ll need ½ cup of grated apple. Add the puree to the water mixture and mix with a spoon.

Place the ice into a large clean kitchen towel, and using a meat mallet or cast-iron pan, smash it into little pieces. Spoon the ice evenly into a pint-sized mason jar, add the apple mixture, screw the lid on tightly, and shake for at least 1 minute. Garnish with a lime wedge and basil sprig.

(Per serving: 65 calories burned making. 37 calories consumed)

Veggie Burger

• 2 tablespoons drained no-salt-added black beans (such as Eden)
• 3 ounces cremini mushrooms, gills removed with a spoon
• 1 3/4 ounces peeled grated raw beet (about 1/3₃ cup)
• Kosher salt and freshly ground black pepper
• Chili powder
• 2 1/2 teaspoons egg white powder (such as Deb El Just Whites)
• Olive oil cooking spray

Preheat the oven to 350F.

Place the black beans in a mortar and use the pestle to mash them, then scrape the mashed beans into a bowl. Chop the mushrooms until they are almost a puree. Add the mushrooms and beets to the bowl with the black beans and mix well with a spoon until you have a loose paste. Season with salt, pepper, and chili powder and add the egg white powder. Mix well with a spoon until smooth.

Form the mixture into a patty about ¾ inch thick on a parchment paper square. Spray a large nonstick ovenproof skillet with cooking spray and place it over medium-high heat. Once the pan is hot, gently slide the patty into the pan. Cook the patty until the bottom is browned and it has started to firm up, 2 to 3 minutes. Spray the top of the patty with cooking spray, flip, and cook until the other side is beginning to brown. Place the pan in the oven and cook until the patty is firm, 2 to 3 minutes.

Remove the pan from the oven and place the cooked patty on a plate. Serve as desired (see Tips, below).

Tips:

• Use only the freshest mushrooms for this recipe or the burger’s flavor could be compromised.
• I like to put this burger between two large romaine leaves and eat it with my hands for a quick lunch.

(Per serving: 110 calories burned making. 80 calories)