Celebrity chef Rocco Dispirito first wrote his Now Eat This! cookbook and now offers his 2-week program designed to help you drop 10 pounds quickly while still eating the foods you love. The Now Eat This! Diet calls for eating 6 meals a day, including revised dishes such as macaroni and cheese, BBQ pork chops, meatloaf and milk shakes. He even offers a protein-packed brownie recipe with a secret ingredient of black beans (recipe below). His recipes have been revised to have no sugar, no bad fats or bad carbs.

Purchase the Now Eat This! Diet Book and Cookbook

Now Eat This! Diet Recipes

ROCCO'S BROWNIES

Nonstick cooking spray
1 1/2 cups canned black beans, rinsed and drained
1/2 cup unsweetened cocoa powder
1 tablespoon espresso powder
3/4 cup egg substitute
2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms
2 tablespoons reduced-fat sour cream, such as Breakstone?s
1 tablespoon unsalted butter, melted
24 packets (84 g) Truvia or 8 tablespoons granulated Splenda
1 teaspoon vanilla extract

Instructions
1.Preheat the oven to 350?F. Spray an 8?8-inch glass baking dish with cooking spray.

2.Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.

3.Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.

4.Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.

5.Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

Per Serving: 53 Calories, 1.6g Fat, 4g Protein, 8g Carbohydrates, 4mg Cholesterol, 3g Fiber, 94mg Sodium

FLASH-FRIED FINGER-LICKIN' CHICKEN

3 cups low-fat, low-sodium chicken broth
Salt
4 skinless, bone-in chicken thighs
2 quarts grapeseed oil
1 1/2 cups whole wheat flour
1 tablespoon sweet paprika
1 1/2 teaspoons celery salt
1 tablespoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups low-fat buttermilk

Instructions
1.Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover, and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter; cover it with foil to keep them warm.

2.While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400?F over high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients.

3.Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double-coat the chicken. Shake off any excess flour.

4.Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately.

Per Serving: 204 Calories, 10.9g Fat, 20g Protein, 7g Carbohydrates, 58mg Cholesterol, 3g Fiber, 1,169mg Sodium

Now Eat This! Diet Links

Rocco on Twitter: www.twitter.com/roccodispirito

Review: www.dietsinreview.com/diets/now-eat-this

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