

Chocolate Chocolate Donuts
1/6th of recipe (1 donut): 155 calories, 4g total fat (2g sat fat), 198mg sodium, 30g carbs, 4.5g fiber, 6.5g sugars, 7g protein
Ingredients
Donuts:
- 1 cup whole-wheat flour
- 1/3 cup unsweetened dark cocoa powder
- 2 1/2 tablespoons natural sweetener about twice as sweet as sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup fat-free plain Greek yogurt
- 1/4 cup egg whites (about 2 large eggs’ worth)
- 1/4 cup canned pure pumpkin
- 1/2 teaspoon vanilla extract
- 21/2 tablespoons mini (or chopped) semi-sweet chocolate chips
Topping:
- 11/2 tablespoons mini (or chopped) semi-sweet chocolate chips
- 2 teaspoons unsweetened vanilla almond milk
Instructions
- Preheat oven to 375 degrees. Spray a standard 6-cavity donut pan with nonstick spray.
- In a large bowl, combine flour, cocoa powder, sweetener, baking powder, baking soda, and salt. Mix well.
- In a medium bowl, combine all remaining donut ingredients except chocolate chips. Whisk until uniform.
- Add contents of the medium bowl to the large bowl, and stir until smooth and uniform. (Batter will be thick.)
- Fold in chocolate chips. Evenly fill donut pan with batter, and smooth out the tops.
- Bake until a toothpick inserted into a donut comes out mostly clean, about 10 minutes.
- Let donuts cool completely, about 10 minutes in the pan and 15 minutes out of the pan.
- In a very small microwave-safe bowl, combine topping ingredients. Microwave at 50 percent power for 25 seconds.
- Stir topping until smooth and uniform. Drizzle or spread over donuts.
MAKES 6 SERVINGS
HG Donut Tip! For extra-beautiful donuts, fill the donut cavities using a DIY piping bag. Just transfer the batter to a plastic bag, and squeeze it down toward a bottom corner. Snip off the corner with scissors, creating a small hole for piping.

Tater Tot-Chos
1/2 of recipe (14 tots): 210 calories, 9g total fat (5g sat fat), 768mg sodium, 317.5g carbs, 4g fiber, 6g sugars, 16.5g protein
Ingredients
- 2 cups roughly chopped cauliflower
- 1/4 cup egg whites (about 2 large eggs’ worth)
- 1/4 cup whole-wheat panko breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon chili powder
- 1/2 cup shredded reduced-fat Mexican-blend cheese
- 2 tablespoons seeded and chopped jalapeno peppers
- 1/4 cup Clean & Hungry Salas (see other recipe)
- 2 tablespoons light sour cream
- 2 tablespoons chopped scallions
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs.
- Place cauliflower crumbs in a large microwave-safe bowl; cover and microwave for 2 minutes.
- Uncover and stir. Re-cover and microwave for another 2 minutes, or until hot and soft.
- Transfer to a fine-mesh strainer to drain. Let cool for 10 minutes or until cool enough to handle.
- Using a clean dish towel (or paper towels), firmly press out as much liquid as possible – there will be a lot.
- Return cauliflower crumbs to the large bowl. Add egg whites, breadcrumbs, Parm, and seasonings. Add 2 tablespoons Mexican-blend cheese, and mix thoroughly.
- Firmly and evenly form mixture into 28 tots, each about 1 inch long, ½ inch-wide, and ½ inch thick.
- Evenly lay tots on the baking sheet. Bake for 10 minutes.
- Carefully flip. Bake until golden brown and crispy, 10 to 12 minutes.
- Arrange tots on the center of the sheet, so they are touching.
- Sprinkle with remaining 6 tablespoons Mexican-blend cheese, and top with jalapeno peppers.
- Bake until cheese has melted, about 3 minutes.
- Serve topped with salsa, sour cream, and scallions.
Clean and Hungry Salsa
1/18 of recipe (about 2 tablespoons): 7 calories, 0g total fat (0g sat fat), 66mg sodium, 1.5g carbs, 0.5g fiber, 1g sugars, <0.5g protein
Ingredients
- 2 cups chopped tomatoes
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons seeded and finely chopped jalapeno pepper
- 1 1/2 tablespoon s lime juice
- 1/2 teaspoon each salt and black pepper
- 1/2 teaspoon chopped garlic
- 1/4 teaspoon ground cumin
Instructions
- In a medium-large sealable container, combine all ingredients. Mix until uniform.
- Transfer half of the mixture to a blender or food processor. Pulse until just pureed.
- Return pureed mixture to the container. Mix well.
- Seal, and refrigerate until ready to use.

Squash-Crust Cheese Pizza
1/2 of recipe (1 pizza): 277 calories, 11.5g total fat (7g sat fat), 755mg sodium, 22.5g carbs, 5.5g fiber, 14.5g sugars, 23.5g protein
Ingredients
Crust:
- 1 3/4 pounds (about 4 medium) yellow squash
- 1/4 cup egg whites (about 2 large eggs’ worth)
- 1/4 cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/8 teaspoons each salt and black pepper
Topping:
- 1/2 cup canned crush tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 cup shredded part-skim mozzarella cheese
- 2 tablespoons finely chopped fresh basil
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Using the shredder side of a box or hand grater (the one with large holes) shred squash into a large microwave-safe bowl. Cover and microwave for 3 minutes.
- Uncover and stir. Re-cover and microwave for another 3 minutes, or until hot and soft.
- Transfer squash to a fine-mesh strainer to drain. Let cool for 10 minutes or until cool enough to handle.
- Using a clean dish towel (or paper towels), firmly press out as much liquid as possible – there will be a lot.
- Return squash to the large bowl, and add remaining crust ingredients. Mix thoroughly.
- Divide crust mixture into two circles on the baking sheet, each about ¼ inch think and 7 inches in diameter.
- Bake until the tops have browned, about 30 minutes.
- Meanwhile, in a medium bowl, stir seasonings into crushed tomatoes.
- Spread seasoned tomatoes over crusts, leaving ½-inch borders. Top
- Bake until cheese has melted and crust is crispy, 5 to 7 minutes.
Recipes from "Hungry Girl: Clean and Hungry Obsessed" by Lisa Lillien
