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Rocco DiSpirito’s Instant Italian Ice

Rocco DiSpirito’s Instant Italian Ice


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Ingredients

  • 6 packets stevia, such as Stevia in the Raw
  • 1/2 Teaspoon xanthan gum
  • 2 Tablespoons raw agave nectar
  • 1 1/2 Tablespoon lemon juice
  • 1 Tablespoon water
  • 2 Cups still-frozen unsweetened strawberries

Directions

In a small bowl, mix the stevia and xanthan gum together and set aside.

Pour the agave, lemon juice, and water into a high-powered blender. Cover the blender and blend until the ingredients are well combined. Add the stevia and xanthan mixture to the blender. Cover the blender again and blend the ingredients on low until the mixture is well combined, about 10 seconds. Turn off the blender.

Add the still-frozen strawberries to the blender. Cover and blend on high while pushing the strawberries down into the blade with the wand until the mixture is smooth but still frozen, about 5 to 10 seconds.

Spoon the strawberry ice into paper cups or chilled bowls and serve it immediately. This ice will stay fresh and tasty, tightly covered, in the freezer for up to a month. If it is too hard after freezing, simply temper in the refrigerator for 30 minutes before serving or put in the microwave on high for 5 to 10 seconds until just soft enough to scoop.

Nutritional Facts

Servings4

Calories Per Serving56

Folate equivalent (total)19µg5%


Dr Oz Italian Ice Recipe: Rocco DiSpirito

For the last segment of the show, Dr Oz welcomed back Rocco DiSpirito, who had spoken earlier about the benefits of following a Mediterranean diet and shared a delicious Meze Bowl Recipe. DiSpirito told Dr. Oz that it just takes 30 seconds to make the perfect Mediterranean Diet Dessert, for those looking to satisfy their sweet tooth. His Sugar-Free Italian Ice, or Granita, is a great dessert that follows the Mediterranean diet and thanks to Rocco, you can make and enjoy it at home. It’s just 56 calories for four ounces as opposed to more than 400 for the traditional version.

For the deliciously addicting recipe, continue on to the next page…


Dr. Lisa Masterson has a warning for folks who love Pineapple Ice Cream. It can contain a sweetening agent that might make you feel sick. Ethyl Acetate, which is sometimes used to create that tangy sensation, is a chemical also found in Nail Polish Remover, Cigarettes, and Leather Cleaner.

“We’re not suggesting Pineapple Ice Cream or Vanilla Ice Cream’s going to cause cancer, like smoking cigarettes, or that you’re eating Lice Killer. That’s not it at all,” Dr. Travis said.

The point is to expose the truth behind the artificial flavorings in our food. “We should know what our food’s going to do to us,” Chef Rocco DiSpirito said.


Rocco’s Soft Serve Ice Cream

Okay guys, let’s be completely honest…how many times have you turned on EWL, grabbed a heaping bowl of ice cream, and plopped yourself on the couch to guiltily enjoy your tasty treat while watching someone ELSE lose weight? A show of hands please?? That’s what I thought! Tonight, let’s swap out that high calorie, high fat ice cream for something just as delicious but without all those unnecessary calories!

On last week’s episode, Chef Rocco DiSpirito taught EWL contestant Georgeanna how to make a quick, easy, delicious alternative to regular ice cream. The recipe is so simple and so amazing, that I just had to share it with everyone!

Rocco’s Instant Vanilla Soft Serve Ice Cream

What you’ll need:

2 sugar free, low fat vanilla pudding snack packs (Jell-O?)

6 ounces 2% Greek yogurt (Fage 2%?)

8 packets 100% natural stevia powder (Stevia in the Raw?)

1 cup unsweetened vanilla almond milk (Almond Breeze?)

1 vanilla bean, split in half lengthwise

2 teaspoons vanilla extract

First, freeze the pudding and yogurt in their containers until hard, at least 6 hours.

Mix the Stevia and xanthan gum together in a small mixing bowl and set aside. Pour the almond milk into a blender and scrape the insides of the vanilla bean into the milk. Cover and blend on medium speed for 30 seconds. Add the vanilla extract and turn on the lowest setting. Sprinkle the Stevia and xanthan mixture slowly and evenly directly into the vortex in the blender and blend until thickened, about 30 seconds. Turn off the blender. Add the frozen pudding and yogurt and blend on high until smooth. Serve immediately.

Helpful hints:

Put the canister of the blender in the freezer before you make this recipe to help combat the heat generated during blending. This will help keep your ice cream nice and frozen.

The Breakdown:

This recipe yields four 4-oz servings at 79 calories, 2.2g fat (1g sat, 0g mono, 0g poly), 3mg cholesterol, 163 mg sodium, 11g carbohydrate, 2g fiber, 5g protein each serving.


Italian Ice Recipe, by Rocco Dispirito

I always have a hard time passing the ice cream section in the grocery store. I am usually successful, but my temptations always seem to push me to the edge. I will most definitely try this Italian Ice recipe because it contains only 70 calories per serving, and it just may satisfy my ice cream cravings that I often have during the summer months.

The great thing about this Italian Ice recipe is that you can freeze it and enjoy it all month long. Dr. Oz and Rocco suggest letting the frozen dessert frozen in the fridge for 30 minutes to let it temper if you find that your having a hard time scooping it out.

Ingredients

  • 2 teaspoons of stevia
  • 1/2 tsp xanthan gum
  • 2 tbsp raw agave nectar
  • 1 1/2 teaspoons of lemon juice
  • 1 tablespoons of water
  • 2 cups frozen unsweetened strawberries
  1. Mix together the stevia and xanthan gum in a small bowl and then set to the side.
  2. Pour the lemon juice, agave nectar and water into a blender. Blend (don’t forget to put the cover on!) until they are mixed together well. It should only take about 10 seconds if your using a high powered blender.
  3. Add the frozen strawberries to the blender. Blend on high and mix until smooth. You may have to stop the blender and push the strawberries down into the blade a time or two, depending on the quality of your blender.
  4. Spoon out the strawberry ice into paper cups and serve. What you don’t use you can store in the freezer and enjoy later.
  5. I hope you enjoyed Rocco Dispirito’s Italian Ice Recipe that he shared on Dr. Oz

22 rocco dispirito Recipes

Rocco Dispirito's Grilled Turkey a La King

Rocco Dispirito's Grilled Turkey a La King

Wine Soup (Rocco DiSpirito)

Wine Soup (Rocco DiSpirito)

Grilled Seppioline (Rocco DiSpirito)

Grilled Seppioline (Rocco DiSpirito)

Marinated Anchovies (Rocco DiSpirito)

Marinated Anchovies (Rocco DiSpirito)

Chicken in a Hay Pot (Rocco DiSpirito)

Chicken in a Hay Pot (Rocco DiSpirito)

Steak alla Pizziaola (Rocco DiSpirito)

Steak alla Pizziaola (Rocco DiSpirito)

Potato with Mozzarella (Rocco DiSpirito)

Potato with Mozzarella (Rocco DiSpirito)

Black Bean Brownies from Rocco DiSpirito

Black Bean Brownies from Rocco DiSpirito

Saute of Frutti di Mare (Rocco DiSpirito)

Saute of Frutti di Mare (Rocco DiSpirito)

Marinara Basil with Sweet Sausages (Rocco DiSpirito)

Marinara Basil with Sweet Sausages (Rocco DiSpirito)

Bruschetta with Eggplant and Peppers (Rocco DiSpirito)

Bruschetta with Eggplant and Peppers (Rocco DiSpirito)

Primavera Pasta with Red Fish (Triglia) (Rocco DiSpirito)

Primavera Pasta with Red Fish (Triglia) (Rocco DiSpirito)

Cold Sliced Sirloin with Tomatoes and Garlic (Rocco DiSpirito)

Cold Sliced Sirloin with Tomatoes and Garlic (Rocco DiSpirito)

Taylor Bay Scallops with Uni and Mustard Oil (Rocco DiSpirito)

Taylor Bay Scallops with Uni and Mustard Oil (Rocco DiSpirito)

Wild Morel, Fresh Pecorino and Summer Truffles (Rocco DiSpirito)

Wild Morel, Fresh Pecorino and Summer Truffles (Rocco DiSpirito)

Duck Breast and Fig Salad with a Red Wine Vinaigrette (Rocco DiSpirito)

Good Morning America: Strawberry Italian Ice Recipe

Ingredients

  • 6 packets Stevia, such as Stevia In The Raw (2 teaspoons)
  • ½ teaspoon xanthan gum
  • 2 tablespoons raw agave nectar
  • 1½ tablespoons lemon juice
  • 1 tablespoon water
  • 2 cups frozen unsweetened
  • strawberries—Do Not Thaw!

Cooking Directions

  1. Mix the Stevia and xanthan gum together in a small mixing bowl and set aside.
  2. Pour the agave, lemon juice, and water into a high-powered blender. Cover and blend until well combined.
  3. Add the Stevia and xanthan mixture to the blender. Cover and blend on low until the mixture is well combined, about 10 seconds. Turn off the blender.
  4. Add the still-frozen strawberries to the blender. Cover and blend on high for 15 seconds.
  5. This ice will stay fresh and tasty, tightly covered, in the freezer up to a month.

About Corey Gibson

After graduating from the University of Cincinnati with a degree in Journalism and Anthropology, I managed a pizza place for a year, while freelancing for various newspapers in the area. Working every weekend in sauna like conditions, never being able to take a day off and being covered in flour is something I will not miss. I hope Recapo has air conditioning.


Rocco DiSpirito's 'Pound A Day' Diet Claims Quick Weight-Loss

Rocco DiSpirito is known for his delicious meals and now the celebrity chef says you can eat what you love and still lose weight with his "Pound A Day Diet." The goal of his new diet book: to help dieters lose up to five pounds in five days.

Part of the appeal is quick weight loss, so dieters feel motivated immediately, and DiSpirito says the fact that it's from a chef's perspective distinguishes the plan from others.

"It's a chef's point of view that's been missing in the world of health," DiSpirito said. "These recipes are easy to make and they taste great."

DiSpirito says the diet turns your body into a fat burning machine. In phase one, you consume lots of water - half your weight in ounces every day - and six small protein-packed meals, totaling 850 calories a day. More calories are permitted on the weekends for a month. In phase two, you get to eat more, but learn to keep the weight off for life, he says.

One of the staples of his plan is a morning chocolate shake made up of just six ingredients. (Scroll down to get the recipe.)

"It's got 30 grams of protein. The reason I put so much protein in this chocolate smoothie is because it is breakfast and protein is sustainable fuel. It'll last throughout the whole day," he said.

Don't have time to cook? No problem, DiSpirito says. "If you still don't think you can do a five-ingredient, ten-minute recipe…. You can do my 28-day Phase One with store-bought food if you really want to."

While a diet designed for quick weight loss can help keep dieters on track, experts say in some cases that can actually be associated with real risks, including electrolyte abnormalities, cardiac consequences, and multiple other medical issues, according to ABC News' Dr. Jennifer Ashton.

DiSpirito maintains his diet is safe and was created with the help of a doctor and filled with micronutrients that other aggressive diets may lack.

Courtesy Grand Central Publishing

Below is the Day One meal plan from "The Pound A Day Diet." The recipes for breakfast, lunch and dinner dishes are listed below with the calorie counts for each in parenthesis. Continue reading below to find his recipes for all of the dishes, including the chocolate smoothie.

High-Protein Chocolate Breakfast Smoothie (198 calories)

Grapefruit with Zero-Calorie Spiced "Sugar" (28 calories)

Super Popcorn-Kale Crumble (40 calories)

Salmon and Cucumber Salad with Creamy Dill Dressing (171 calories)

The Green Monkey (77 calories)

Beef and Broccoli Stir-Fry (193 calories)

DINNER SIDE

1 cup iceberg lettuce, 5 cherry tomatoes, 1 teaspoon red wine vinegar (29 calories)

Green Tea with Lemon and Basil (4 calories)

Fresh Raspberries with Sugar-Free Vanilla Cream (83 calories)

TOTAL CALORIES: 823 calories

High-Protein Chocolate Breakfast Smoothie

Yield : Four 16-ounce servings

2 tablespoons psyllium husk powder

2 scoops fiber powder (such as ReNew Life Triple Fiber)

2 scoops protein powder (such as Daily Benefit)

1/4 cup plus 2 tablespoons dark unsweetened cocoa powder (such as Hershey's

24 packets monk fruit extract (such as Monk Fruit In the Raw optional)

4 scoops unflavored egg-white powder (such as Jay Robb)

2 cups crushed ice or small ice cubes

1. Put the water, psyllium husk powder, and fiber powder in a blender and blend on high until smooth and slightly thickened, about 1 1/2 minutes.

2. Turn the blender off and add the protein powder, cocoa, and monk fruit powder, if using blend until smooth, about 30 seconds, and turn off the blender.

3. Add the egg-white powder and blend until smooth, about 10 seconds, then add the ice and blend until smooth, about 30 seconds.

4. Pour the smoothie into 4 pint-sized glasses.

Tip: Add a pinch of salt if your diet can afford the sodium-it will really draw out the full flavor of the cocoa.

Per serving: 198 calories, 2g fat (.25g sat), 0mg cholesterol, 488mg sodium, 15g carbohydrate, 8g fiber, 30.75g protein

Nutrient content claims: Reduced calorie / Low fat / Low saturated fat / Cholesterol free / No added sugar / High fiber / High protein / Gluten free / Trans fat free

Calories Before: 499 /Calories After: 198

Fat Grams Before: 12/Fat Grams After: 2

GRAPEFRUIT WITH ZEROCALORIE SPICED "SUGAR"

2 large Ruby Red grapefruits, cut in half crosswise and flesh separated from membrane

11/2 tablespoons large-crystal sugar replacement (such as Lakanto)

1/8 teaspoon ginger powder

1/2 teaspoon cinnamon powder

1. Place each grapefruit half cut side up in a serving bowl.

2. Mix the sugar replacement well with the ginger and cinnamon and sprinkle the spiced "sugar" evenly over each grapefruit half. Serve chilled.

Per serving: 28 calories, 0g fat (0g sat), 0mg cholesterol, 0mg sodium, 11g carbohydrate, 2g fiber, 0.5g protein

Nutrient content claims: Low calorie / Fat free / Saturated fat free / Cholesterol free / Sodium free / No added sugar / Trans fat free / Gluten free

Calories Before: 392/Calories After: 28

Fat grams Before: 0.5/Fat grams After: 0

SALMON AND CUCUMBER SALAD WITH CREAMY DILL DRESSING

1/2 cup fat-free Greek yogurt (such as Fage Total 0%)

3 tablespoons fresh lemon juice

1/4 cup fresh dill, chopped

6 cups store-prepared plain cucumber, onion, and cherry tomato salad (find it in the salad bar section or deli counter at the supermarket)

8 ounces canned no-added-salt sockeye salmon, drained

1. Mix the yogurt, lemon juice, and dill in a large mixing bowl until smooth. Add the cucumber salad, toss to coat the vegetables evenly, and season with salt and cayenne pepper to taste.

2. Divide the salad among four plates and top each with an equal amount of salmon.

Tip: Try using green or red hot sauce in place of the cayenne pepper for a little added zing.

Per serving: 171 calories, 4g fat (1 g sat), 25mg cholesterol, 104mg sodium, 17.5g carbohydrate, 1.5g fiber, 16g protein

Nutrient content claims: Reduced calories / Reduced fat / Low saturated fat / No added sugar / Low sodium / Trans fat free / Gluten free / High protein

Calories Before: 1105/ Calories After: 171

Fat Grams Before: 94/ Fat Grams After: 4

BEEF AND BROCCOLI STIR-FRY

Olive oil cooking spray (such as Pam)

12 ounces grass-fed beef tenderloin, sliced into 1/4-inch strips

Salt and freshly ground black pepper

6 cups frozen broccoli florets, defrosted

2 cups shirataki rice, rinsed and drained (such as Miracle Noodle - substitute a different shirataki product and chop it up if the rice cut is unavailable)

2 tablespoons plus 2 teaspoons instant brown gravy (such as Knorr) mixed with

6 tablespoons reduced-sodium sugar-free teriyaki sauce (such as Seal Sama)

1. Spray a large nonstick skillet with 2 seconds of cooking spray and place over high heat. Season the beef with salt and pepper. Place half the meat in the skillet and brown one side evenly, about 1 minute. Remove the browned beef and set aside. Spray the skillet with 2 seconds of cooking spray and repeat with the remaining beef.

2. Spray the skillet with 2 seconds of cooking spray, then add the broccoli and rice and cook until all the water has evaporated, about 1 minute. Add the water-gravy mixture and teriyaki sauce to the pan and simmer until thickened to a sauce-like texture, about 10 seconds.

3. Season with salt and pepper, then divide the stir-fry among four bowls and serve.

Tip: Add some crushed red pepper flakes if you want to spice things up a bit.

Per serving: 193 calories, 4g fat (1.5g sat), 60mg cholesterol, 763mg sodium, 11g carbohydrate, 3g fiber, 26g protein

Nutrient content claims: Reduced calorie / Reduced fat / Good source of fi ber / High protein

Calories Before: 720/Calories After: 193

Fat grams Before: 24/Fat grams After: 4

Recipes from THE POUND A DAY DIET by Rocco DiSpirito. Copyright © 2014 by Flavorworks, Inc. Used with permission by Grand Central Publishing. All rights reserved.


Rocco DiSpirito’s Frozen Keto Margarita

Ingredients

  • 1/2 cup blanco tequila
  • 1/2 cup fresh lime juice, plus more for rimming the glass
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 2 1/2 cups crushed ice
  • 2 tbsp granulated erythritol Can also use granulated Stevia or granulated monk fruit sugar
  • Celtic sea salt, for rimming
  • 2 lime wheels, for garnish

Instructions

Also, don’t miss out on Rocco’s Nut & Seed Bread (vegan and gluten free) — The Rocco Nut & Seed Bread (gluten free & vegan) is one of the most nutrient-dense and healthy breads on the market. Comes fully baked ready to eat. You can purchase it here.

In his new book, Rocco tackles the ketogenic diet with the most effective and delicious version of the diet to date. Using a four-tier program that can deliver up to a pound a day of weight loss, the diet incorporates meal plans and more than eighty of America’s favorite comfort food recipes made over to adhere to keto diet guidelines. You can lose the weight eating the foods you love.

About Rocco DiSpirito:

Most recently, DiSpirito brought his creative vision and culinary talents to the iconic Standard Grill restaurant at The Standard, High Line. As Chef, he reimagined a menu of healthful and indulgent options, led a visual redesign of the dining room and elevated the kitchen with an expanded raw bar and new Binchotan-fired Josper grill from Spain. Offering exquisite, fresh, organic, locally sourced and gluten-free meals, his celebrated return to a restaurant kitchen earned high praise, including a notable 2-star New York Times review. Rocco also delighted customers by featuring his signature Peconic Bay Scallops & Uni dish first served at his critically acclaimed 3-star restaurant, Union Pacific, which was a culinary landmark in NYC for many years.

Growing up in Queens, New York, DiSpirito’s love of food began at a young age, where his mother taught him how to make simple, magnificent meals using only a handful of real foods. His passion for cooking led him to study at the Culinary Institute of America and Boston University, where he graduated early to embark on his culinary career. By the time he turned 20, he was working in the kitchens of legendary chefs around the globe. He was named Food & Wine magazine’s “Best New Chef,” People magazine’s “Sexiest Chef” and was the first chef to appear on Gourmet magazine’s cover as “America’s Most Exciting Young Chef.”

He is the author of thirteen books, which have been translated into multiple languages and sold all over the world. His first book, Flavor, earned DiSpirito a James Beard award and showed readers how to create bold, sophisticated yet surprisingly easy meals. His bestselling cookbook series, Now Eat This, inspired DiSpirito’s syndicated television show, Now Eat This! With Rocco DiSpirito, which he also executive produced. Additionally in 2012, DiSpirito founded his production house, Savory Place Media, whose first project for AOL Originals, Now Eat This! Italy, became an instant Top 10 series and received millions of views.

He frequently appears as a special guest judge on Guy’s Grocery Games. He has guided life-changing transformations as the Healthy Food Coach on ABC’s Extreme Weight Loss, hosted the cooking competition show Restaurant Divided on Food Network and has starred in Rocco’s Dinner Party on Bravo.

Advocating on behalf of food issues has been one of the most rewarding experiences of DiSpirito’s life. He is an Entertainment Council member for Feeding America, advisor with Wellness in the Schools (WITS), and frequent volunteer at food banks throughout NYC. In the aftermath of Hurricane Katrina, DiSpirito donated 500 warm meals a day for two months from his Now Eat This food truck.

He is hailed as a leading health expert and is often called upon to speak at events, including the Partnership for a Healthier America summit in Washington, D.C.

In Rocco’s free time, he enjoys bicycling and participating in triathlons.

You can follow Rocco on Instagram here, visit his website here, follow him on Facebook here, follow him on Twitter here, and purchase his new book here.

And don’t forget to check out the rest of our WOT Sugar Talk series.



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