Hungry Girl: Clean & Hungry Obsessed Recipes

Nutrition By The Doctors Staff on 12:00 AM PDT, March 30, 2018
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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

  1. Preheat oven to 375 degrees. Spray a standard 6-cavity donut pan with nonstick spray. 
  2. In a large bowl, combine flour, cocoa powder, sweetener, baking powder, baking soda, and salt. Mix well. 
  3. In a medium bowl, combine all remaining donut ingredients except chocolate chips. Whisk until uniform. 
  4. Add contents of the medium bowl to the large bowl, and stir until smooth and uniform. (Batter will be thick.) 
  5. Fold in chocolate chips. Evenly fill donut pan with batter, and smooth out the tops. 
  6. Bake until a toothpick inserted into a donut comes out mostly clean, about 10 minutes. 
  7. Let donuts cool completely, about 10 minutes in the pan and 15 minutes out of the pan. 
  8. In a very small microwave-safe bowl, combine topping ingredients. Microwave at 50 percent power for 25 seconds. 
  9. 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

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs.
  3. Place cauliflower crumbs in a large microwave-safe bowl; cover and microwave for 2 minutes.
  4. Uncover and stir. Re-cover and microwave for another 2 minutes, or until hot and soft.
  5. Transfer to a fine-mesh strainer to drain. Let cool for 10 minutes or until cool enough to handle.
  6. Using a clean dish towel (or paper towels), firmly press out as much liquid as possible – there will be a lot.
  7. Return cauliflower crumbs to the large bowl. Add egg whites, breadcrumbs, Parm, and seasonings. Add 2 tablespoons Mexican-blend cheese, and mix thoroughly.
  8. Firmly and evenly form mixture into 28 tots, each about 1 inch long, ½ inch-wide, and ½ inch thick.
  9. Evenly lay tots on the baking sheet. Bake for 10 minutes.
  10. Carefully flip. Bake until golden brown and crispy, 10 to 12 minutes.
  11. Arrange tots on the center of the sheet, so they are touching. 
  12. Sprinkle with remaining 6 tablespoons Mexican-blend cheese, and top with jalapeno peppers.
  13. Bake until cheese has melted, about 3 minutes.
  14. 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

  1. In a medium-large sealable container, combine all ingredients. Mix until uniform.
  2. Transfer half of the mixture to a blender or food processor. Pulse until just pureed.
  3. Return pureed mixture to the container. Mix well.
  4. 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

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. 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.
  3. Uncover and stir. Re-cover and microwave for another 3 minutes, or until hot and soft.
  4. Transfer squash to a fine-mesh strainer to drain. Let cool for 10 minutes or until cool enough to handle.
  5. Using a clean dish towel (or paper towels), firmly press out as much liquid as possible – there will be a lot.
  6. Return squash to the large bowl, and add remaining crust ingredients. Mix thoroughly.
  7. Divide crust mixture into two circles on the baking sheet, each about ¼ inch think and 7 inches in diameter.
  8. Bake until the tops have browned, about 30 minutes.
  9. Meanwhile, in a medium bowl, stir seasonings into crushed tomatoes.
  10. Spread seasoned tomatoes over crusts, leaving ½-inch borders. Top
  11. Bake until cheese has melted and crust is crispy, 5 to 7 minutes.

Recipes from "Hungry Girl: Clean and Hungry Obsessed" by Lisa Lillien