Chef Rocco DiSpirito: Eat Healthy, Amazing Food and Lose Weight

As we head into the festive July 4th weekend, families across America are thinking about fun and food. Who better to steer us toward both than Rocco DiSpirito? Now 48, he’s a James Beard award-winning chef, health advocate, and author of 11 cookbooks, including five New York Times best sellers.

News flash: Season 2 of NBC’s Food Fighters premieres tonight, July 2 at 8 p.m. ET/PT. Racing against the clock, celebrity chefs like Rocco take on home chefs—including children—for a new twist. Don’t miss Rocco’s episode on July 16 as he shares inspiring details about his transformation into a healthy chef.

He’s also weighing in as the Healthy Food Coach on ABC’s Extreme Weight Loss and its companion series, Extreme Weight Loss: Love Can’t Weight.

Pick up his newest book, Cook Your Butt Off! Lose Up To A Pound A Day With Fat-Burning Foods and Gluten-Free Recipes. Try your hand at scrumptious gluten-free, dairy-free, no-added-sugar recipes and burn calories while you cook. Losing weight quickly keeps you motivated, he says.

Also check out his fresh food meal delivery service and weight loss coaching program called “The Pound A Day Diet.” Rocco is your “private chef,” offering convenient organic, flavorful meals delivered to your doorstep and one-of-a-kind menu customization.

Rocco was People magazine’s “Sexiest Chef” and was Gourmet Magazine’s cover chef as “America’s Most Exciting Young Chef.” The New York Times called his former Union Pacific restaurant in Manhattan “pure genius.” You’ll call his answers to questions about weight loss intriguing and refreshing. Oh, and don’t forget to check out his website for healthy bars and shake flavors that are perfect for summer snacking.

Rocco, my first question is always “How do you Mind Your Body with what you eat?” I mean, what do you really eat for breakfast, lunch, and dinner and in between? You are a chef, after all, so we have great expectations here.

"Yesterday I had my high-protein vanilla shake for breakfast, chili-rubbed chicken with black bean salsa and rice for lunch, lemon pasta with shrimp for dinner, and I have tons of water and healthy snacks throughout the day like organic turkey jerky."

So when you work out, you must really work out. Triathlons? How did you get in shape for that intense competition? What would you say to people who prefer lying on the couch?

"It’s all about creating a balance of eating well and staying active. I changed my diet and started exercising more to prepare for the race. The triathlon ended up being several hours of pure pain but I loved every minute of it. When I crossed the finish line, it was one of the proudest moments of my life. My advice for anyone who thinks they aren’t athletic or are too tired to exercise is to start small. Walk or bike instead of driving when you can. Park a little further from an entrance. Go on a walk after dinner for an extra boost of calorie burning."

How did you feel about exercise before you “got it”?

"I would spend all day in the kitchen and was a complete “butterholic.” Needless to say, exercise was not my top priority. Once I committed to getting healthy, I started walking more, biking around New York City, and tracking my steps with a Fitbit activity tracker that I wear every day."

How was your health before you lost weight and how is it now? Can you tell us about specific conditions and how you manage them—maybe you don’t have to since you lost weight.

"When I was in my early 30s, I was a chubby chef. I went to the doctor one day for my annual physical. My blood pressure and cholesterol were off the charts. I was in such bad shape that the doctor half-jokingly asked me to draw up a will on the spot. This motivated me to start making changes, starting with the food I was cooking. I took the food that was making me heavy and figured out how to fix it so it would make me fit. From that point forward, I dedicated my career to creating delicious, healthy food for people all over. I lost 41 pounds and now follow a healthy diet to give myself the energy to work nearly 24/7 doing what I’m passionate about."

In your opinion, why shouldn’t we eat gluten, Rocco?

"Gluten—which many consider toxic to the body—triggers chronic inflammation throughout the body if you’re sensitive or allergic to it.

It also instigates the production of substances called exorphins that can have addictive effects on your body. Exorphins trigger a desire in your brain that makes you crave gluten-containing foods, which, in turn, could contribute to weight gain, since gluten is found mostly in high-carb foods.

Gluten also triggers leptin resistance, which causes overeating. The hormone leptin sends signals to the brain that you’re full and don’t want any more food. In other words, leptin keeps your hunger in check so you don’t overeat. That’s how things work if you’re healthy and at your ideal weight. It’s different for overweight and obese people. They have leptin resistance in which cells rebel against leptin and do not register the current hunger signals. Grains, especially the gluten-containing ones, are thought to promote leptin resistance and therefore weight gain and obesity."

When people say, “Rocco. You can’t make ‘chef-y’ food and still make it healthy,” what do you say to that? Show and tell is a good response, isn’t it?

"I’ve dedicated my life to proving that healthy and delicious are not mutually exclusive. You can eat healthy, lose weight and still enjoy amazing meals all day long. My recipes prove just that. Try them and you’ll believe for yourself!"

Tell us more about Pound a Day meal service…

"I prepare fresh, organic, delicious meals that are delivered right to my clients wherever they are—at work, home, on their vacations, New York, California, you name it. My clients appreciate the convenience of meals sent right to their door and I support them every step of the way in helping them reach their weight-loss goals. I create a one-of-a-kind menus designed specifically for each client, to reach each goal, while packing every meal with flavor."

And your charities, the ones you support: where is your heart now?

"I serve on the Entertainment Council of Feeding America, which is a network of food banks leading the fight against hunger in communities nationwide. I am also an ambassador for HealthCorps, which is propelling a movement toward a new generation of healthy young people. These organizations are doing phenomenal work, and I am honored to be involved and to be an advocate for those who struggle with food security and obesity."

So kids on Food Fighters. Hmmm. It would be humbling to be beaten by a child. How are you preparing for this formidable competition this season, Rocco?

While there certainly is a competition aspect to Food Fighters, it is all in good fun. I felt my role was also to be a mentor as I received mentorship when I was an aspiring young chef. Gray Kunz, my mentor, created a spoon that is now legendary and a must-have amongst sophisticated cooks. For the 20th anniversary, the Kunz spoon was reissued in gold. I brought this spoon as a token of camaraderie and friendship to my Food Fighters challenger. These young chefs are really top notch.

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Thank you for reading, I hope you enjoyed! I would love to hear your thoughts, please leave them below or at the original interview on PARADE's website here.