How to Lose A Pound A Day Like Rocco DiSpirito

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Have you heard of the Negative Calorie Diet? Do you what to learn How to Lose A Pound A Day Like Rocco DiSpirito?

CelebNHealth247.com has the latest diet and still eat what you love…

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Do you want to Lose A Pound A Day Like Rocco DiSpirito?

Well we have a new celebrity diet trend that is taking the diet world by storm so you have that bangin bod just in time for spring.

Sounds to good to be true?

Well it’s 100% real and Rocco DiSpirito has the answer with his new book, Rocco DiSpirito’s Negative Calorie Diet! Rocco DiSpirito is known for his delicious meals, but the elebrity chef says you can eat what you love and still lose weight with his “Pound A Day Diet.”

Do you want to know more about The Negative Calorie Diet?

The #1 New York Times bestselling author, chef, and healthy living expert Rocco DiSpirito returns with a revolutionary whole foods-based diet plan and cookbook for those of us who want to live healthy, eat right and diet without starving ourselves.

In The Negative Calorie Diet, Rocco DiSpirito shares how simple it is to eat wholesome, delicious foods that naturally support weight loss. He calls these foods “negative calorie foods”—foods that help you to burn body fat, lose weight, and boost your metabolism. These whole foods are packed with fiber, so not only do you tend to eat smaller portions of them naturally, but you also stay fuller, longer. These nutritious superfoods offer the essential vitamins and minerals the body needs to keep your metabolism running efficiently. Some even offer what is known as a “thermogenic effect”—effectively boosting your metabolism to increase the rate at which your body burns energy. And you can eat as much of them as you want!

Rocco begins with a ten-day cleanse designed to kick-start weight loss and detox the body, preparing it to reap the benefits of a nutrient-rich, whole foods diet. Next comes the twenty-day meal plan, with step-by-step guidance to help you achieve maximum results. To make it easy, Rocco gives you more than seventy-five recipes for meals, snacks, smoothies, and desserts that use his Top 10 Negative Calorie Foods: almonds, apples, berries, celery, citrus fruits, cruciferous vegetables (such as cauliflower and Brussels sprouts), cucumbers, leafy greens (including Swiss chard, spinach, and kale), mushrooms, and nightshade vegetables, including peppers, tomatoes, eggplant, and more.

Here is the best part of the diet!

Complete with grocery shopping lists, troubleshooting FAQs, a guide to dining out, and advice for adapting the plan for kids and families as well as vegetarian, gluten-free, and low-sugar lifestyles, The Negative Calorie Diet helps you build healthy habits to lose weight and achieve better health for a lifetime.

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

Apple and Cinnamon Breakfast “Risotto” with Oat Bran & Almonds

Ingredients:

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

Instructions:

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

Ingredients:

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

Instructions:

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

Ingredients:

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

Instructions:

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

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