Celebrity chef and author Rocco DiSpirito joins The Doctors to show us how to cut calories and boost nutrition without sacrificing flavor. For more, check out Rocco's book, The Negative Calorie Diet.
Curry in a Hurry Burger
- 8 portobello mushrooms
- 5 ounces shiitake mushrooms, sliced
- 3/4 cups canned chickpeas, rinsed and drained
- 2 teaspoons curry powder
- 1/2 teaspoons cumin
- 1/2 cup egg white powder
- 1/2 tomato, sliced into rounds
- 1/4 red onion, sliced into rounds
- 3/4 cups carrots, grated on large holes of box grater
- Preheat oven to 400 degrees Fahrenheit.
- Remove the stems from the Portobello mushrooms, and place them gill side up on a sheet tray. Roast in the oven until they are brown and just tender, about ten minutes.
- Heat a large nonstick sauté pan on high, and add the shiitake mushrooms. Cook until brown and tender, about five minutes. Move to a cutting board.
- Roughly chop the shiitake mushrooms and chickpeas, and place in a large bowl. Add the curry powder, cumin, and egg white powder, and mix well. Divide evenly into patties.
- Cook immediately by baking in the oven for ten minutes to set the proteins in the patties. Grill them afterward if you would like, or eat as is. Garnish with tomato, red onion, carrots, and the Portobello buns.
- 1/2 cup unsweetened apple sauce
- 2 eggs
- 1 teaspoon baking powder
- 1 scoop Rocco’s Protein Powder
- Mix all ingredients together in a small bowl with a whisk until just combined.
- Heat a 6-inch nonstick pan over medium heat. Spray with nonstick cooking spray and pour three ounces of batter into the pan.
- Cook until the edges of the pancake are set, about 45 seconds, and flip. Cook another 15-30 seconds.
Shiitake and Bok Choy Stir Fry
- 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 peppers
- 20 shiitake mushrooms, stems removed, cups thinly sliced
- 2 teaspoons chopped garlic
- 2 teaspoons chopped peeled fresh ginger
- Crushed red pepper flakes
- 1/4 cup chopped scallions
- 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.
- 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.
- 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