The negative calorie diet : 10 all you can eat foods, 10 hard to lose pounds, 10 life-changing days

314 Pages·2016·8.9 MB·English

by  DiSpirito

CONTENTS
Negative Calorie Diet Recipe Index
Introduction
PART I
THE NEGATIVE CALORIE DIET
CHAPTER ONE It’s Not About the Calories
CHAPTER TWO Meet the 10 Negative Calorie Foods
CHAPTER THREE Eat Real, Feel Great, Lose Weight
CHAPTER FOUR The 10-Day Negative Calorie Cleanse
CHAPTER FIVE The 20-Day All You Can Eat Plan
PART II
THE NEGATIVE CALORIE RECIPES
CHAPTER SIX Smoothies
CHAPTER SEVEN Breakfast
CHAPTER EIGHT Soups and Salads
CHAPTER NINE Mains
CHAPTER TEN Snacks
CHAPTER ELEVEN Desserts
PART III
THE NEGATIVE CALORIE LIFESTYLE
CHAPTER TWELVE Going Meatless
CHAPTER THIRTEEN The Family Plan
CHAPTER FOURTEEN Eating Out and On the Go
CHAPTER FIFTEEN Maintain—The Negative Calorie
Way
Index
About the Author
Also by Rocco DiSpirito
Credits
Copyright
About the Publisher
NEGATIVE CALORIE DIET RECIPE INDEX
SMOOTHIES
Cucumber-Strawberry Green Smoothie
Spinach, Pineapple, Lime, and Mint Smoothie
Apple-Lime-Cilantro Protein Smoothie
Green Goddess Smoothie
Tropical Sunrise Smoothie
“Dillicious” Green Smoothie
Lemon-Ginger Smoothie
Orange Greensicle Smoothie
Sangrita Tomato, Orange, and Red Pepper Smoothie
The Virgin Mary Smoothie
Strawberry Shortcake Smoothie
Almond Vanilla Protein Smoothie
Spiced Apple Pie Smoothie
Blueberry-Basil Smoothie
Citrus-Berry Smash Smoothie
BREAKFAST
Apple and Cinnamon Breakfast “Risotto” with Oat Bran and Almonds
Blueberry and Quinoa Porridge with Mint
Breakfast Citrus Salad with Cucumbers and Basil
Breakfast Pizza with Mushrooms and Broccoli
Kale, Red Onion, and Tomato Frittata
Avocado Toast with Spinach and Tomatoes
Mexican Cauliflower Chili Scramble
Breakfast Bowl with Quinoa and Berries
Spinach and Mushroom Omelet
SOUPS AND SALADS
Charred Thai-Style Broccoli Salad with Almonds and Lime
Crabmeat Salad with Apple, Celery, and Leafy Greens
Chicken Soup with Escarole and Leeks
Shrimp and Cucumber Salad with Red Onion and Poblanos
Flank Steak Salad with Horseradish and Apple
Mixed Leafy Green Soup “Caldo Verde” with Chickpeas
Rocco’s Chef Salad
Seared Tuna Tataki Salad with Citrus, Tofu, and Watercress
Asian Curry Mussel Soup
Shaved Brussels Sprouts with Warm Toasted Garlic, Almond, and Lemon
Dressing
Strawberry and Spinach Salad with Almonds and Basil
Swiss Chard Turkey Salad with Golden Raisins and Capers
The Grate Salad Bowl with Chia Seed Dressing
Mushroom Bouillon with Leeks, Tofu, and Wasabi
Leafy Green Salad with Creamy Almond Dressing and Radishes
MAINS
Almond-Encrusted Flounder with Chopped Spinach and Clam Broth
Baked Chicken with Sweet-and-Sour Red Cabbage
Vegetable Pot-au-Feu
Beef-Stuffed Cabbage with Pepper and Tomato Goulash
Chicken with Mustard Greens, Quinoa, and Oranges
Eggplant Roll-Ups
Filet of Beef with Braised Kale and Black Olives
Flounder “a la Plancha” with Catalonian Eggplant Relish
Grilled Shrimp with Marinated Cucumbers, Kale, and Cauliflower
Meatballs with Mushroom and Spinach Gravy
“Pappardelle” of Chicken with Winter Pesto
Roasted Cauliflower with Green Peppers, Almond Curry, and Lime
Shiitake and Bok Choy Stir-Fry
Shrimp and Cabbage Hot Pot with Chile Peppers
Shrimp with Mustard Greens, Mushrooms, and Miso
Sliced Pepper Steak with Swiss Chard and Mushrooms
Spinach Pesto Pasta with Tomatoes
SNACKS
Cucumber and Almond Rice Sushi
No-Sugar-Added Organic Cranberry Sauce
Cauliflower and Apples with Thai Almond Butter Sauce
Eggplant and Almond Dip with Celery
Peanutty Apple Slices
Red Ants on a Log
Apple, Cranberry, and Almond Bars
Rocco’s Raw Applesauce
DESSERTS
Chocolate and Almond Butter Truffles
Chocolate-Dipped Strawberries with Crushed Almonds
Cocoa-Dusted Almonds
Instant Almond Cake with Mixed Berries
Crepes Suzette with Oranges and Vanilla Cream
Citrus and Mixed Berry Bowl with Whipped Topping
INTRODUCTION
Many years ago, I made a kerplunk in the cooking world by re-creating “comfort
foods” like fried chicken, cheeseburgers, mac and cheese, and ice cream,
devising recipes that were still delicious but lower-calorie, lower-fat versions of
the originals. I didn’t think anything of using processed cheese, artificial
sweeteners, packaged pudding mixes, and zero-calorie additives to do so. The
results tasted fantastic.
Then I was hit with some major backlash from my readers and clients: “It’s
not okay to cook with fake sweeteners, fake fat, or fake anything!” they
protested. I heard everyone loud and clear. I educated myself about what goes
into processed foods and began to dismantle my nutritional orthodoxies faster
than a car thief stripping a Porsche on a New York City side street at three a.m. I
realized that I needed more than my longtime strategy of downsizing calories
and fat in order to stabilize my own weight and achieve excellent health. So I
started to incorporate more organic, whole foods into my diet, namely in the
form of fresh veggies and fruit and lean, clean sources of protein.
The arrival point of my adventure turned out to be a whole new way of
cooking that is even more delicious and satisfying than the “fake food” methods
I had relied on in the past. Not only did I finally lose the extra 10 pounds I’d
been carrying around, but I’ve found that eating whole foods actually makes me
feel better than ever.
With every book I write, my food philosophy continues to evolve. My
nutritional recommendations have become a bit purer. I’ve become a stronger
proponent of eating organic foods rather than mass-produced stuff grown in
toxic soils, adulterated with chemicals, and concocted mostly for profit by our
nation’s big food manufacturers. In many ways, I’ve come full circle: The way I
cook now is a total throwback to how I watched my mother and grandmother
cook when I was a kid, using home-grown foods picked from our family’s
garden.
Soon after I started eating this way, people I met through television