Rocco DiSpirito’s Negative Calorie Diet

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Playing Rocco DiSpirito’s Negative Calorie Diet

Celebrity chef Rocco DiSpirito shares recipes from his new book, The Negative Calorie Diet.





Apple and Cinnamon Breakfast "Risotto" with Oat Bran & Almonds


  • 4 large Gala, Pink Lady, or Empire apples
  • 1 teaspoon unrefined coconut oil
  • 1 teaspoon ground cinnamon
  • 2 cups unsweetened vanilla almond milk
  • 1/4 cup oat bran
  • 2 packets monk fruit extract
  • 10 almonds, toasted and chopped


  • Wash the apples and cut them into small pieces. Melt the coconut oil in a large nonstick skillet over medium-high heat.  Add the apples and cinnamon and cook until softened, 2-3 minutes.
  • Remove the apples from the heat. Add the almond milk and stir in the oat bran and monk fruit extract.  Place the mixture back on medium heat and bring to a simmer, stirring. Cook until the mixture is thick and creamy, about 1 minute.
  • Divide the mixture equally among four small bowls and sprinkle each evenly with toasted almonds.





Shaved Brussels Sprouts with Warm Toasted Garlic, Almond, and Lemon Dressing


  • 3 pints Brussels sprouts, shaved thinly
  • 1-1/2 teaspoons extra-virgin olive oil
  • 5 teaspoons freshly minced garlic
  • 1/4 cup toasted almonds, finely chopped
  • Crushed red pepper flakes
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup freshly squeezed lemon juice
  • Salt
  • 1 ounce Parmigiano-Reggiano cheese, finely grated


  • Place shaved Brussels sprouts in a large mixing bowl and set aside.
  • Place a non-stick skillet over medium-high heat; add the olive oil and the garlic. Cook the garlic until deep golden brown.  Remove from the heat and add the almonds, red pepper flakes, cinnamon, and parsley.  Return to the heat and sauté for 10 seconds.
  • Remove from the heat, add the lemon juice, and season with salt. Add the dressing to the Brussels sprouts and toss well.  Add three-quarters of the cheese. Toss again, taste, and adjust the seasoning. Top with remaining cheese.





"Pappardelle" of Chicken with Winter Pesto


  • Water
  • Olive oil cooking spray
  • 6 garlic cloves, chopped
  • Dash of cinnamon
  • Dash of paprika
  • Crushed red pepper flakes
  • 1 cup fresh basil leaves
  • 1 small onion, thinly sliced
  • 8 cups finely chopped escarole
  • 4 cups unsalted chicken stock
  • Salt
  • 12 ounces skinless, boneless chicken breast. sliced lengthwise into strips 1/8 inch thick
  • 1 ounce Parmigiano-Reggiano cheese, finely grated


  • Bring 2 quarts water to a simmer in a medium pot; you will be using this to poach the chicken strips.
  • Lightly coat a medium skillet with olive oil cooking spray and place over medium-high heat. Add the garlic and cook until golden brown. Add the cinnamon, paprika, red pepper flakes, basil leaves, and onion. Cook until the onion has softened, about 2 minutes. Add the escarole and cook until it has wilted and softened, another 2 minutes. Add the stock, bring to a simmer, cover and cook until tender, about 5 minutes.
  • Add a pinch of salt to the now-simmering water. Turn off the heat and add the chicken and stir so that all the strips are separated. Cook just until the strips have turned white; they will be half-cooked. Using a slotted spoon, transfer the strips to a place to cool.
  • Check the escarole mixture; you want to cook it until most of the stock has evaporated and it looks like thick soup or sauce, then turn off the heat. Stir in half the cheese and season with salt to taste. Add the chicken strips, toss them to coat with the mixture, and continue to cook until the chicken strips have cooked through, about 90 seconds. Top with remaining cheese and serve.

Source: Rocco DiSpirito

Get more tips and recipes in Rocco's book, The Negative Calorie Diet. Click here for more details!