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Hungry Girl Clean & Hungry: Easy All-Natural Recipes for Healthy Eating in the Real World Paperback – April 5, 2016
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"Lillien’s high-energy, accessible thirteenth Hungry Girl cookbook focuses on making her crowd-pleasing low-calorie, big-yield dishes with natural ingredients. As ever, the foods are designed for quick assembly and maximum convenience, exemplified by the make-ahead oatmeal bakes in many flavors and the slow-cooker chicken fajitas. " ―Publishers Weekly
About the Author
LISA LILLIEN is a New York Times bestselling author and the creator of the Hungry Girl brand. The founder of a free daily email service, she is obsessed with food--how wonderful it is, and how much of it she can eat and still fit into her pants. More than 1 million fans eagerly wait for Hungry Girl's recipes and tips & tricks each weekday. Lillien is also the star of Hungry Girl, the top-rated cooking show airing on Food Network and Cooking Channel. She lives in Los Angeles, California.
Top customer reviews
I hesitated about making Hungry Girl recipes for a long time for some of the same reasons that others have rated some of her books poorly. But I got to a point where I just was sick of being overweight and I just don't have a lot time to spend cooking everyday after work. So this past week I made about five of her recipes.
This new book is the best book she ever came out with. Every single recipe comes with a beautiful photo.
From this book, I made the Naked Eggplant Parm, the Clean & Hungry Marinara Sauce, the Shrimp & Avocado Z'paghetti, and the Pumpkin Cranberry Bars.
Everything was easy to make and surprisingly delicious.
I also want to comment on some of the other reviews that I read.
Someone complain that "90% of the recipes are high carb". I don't understand that comment because this book is not being advertised as a low carb book. However most of the recipes are definitely lower in carbs than their high calorie, high carb counterparts.
It's also a misconception to think that you have to eat low carb to lose weight. The bottom line is that it's all based on the number of calories that you consumed by the end of the day, and you need to burn off more calories than you consume. That's the bottom line.
Finally, all the recipes that I chose at random were low in processed carbs. What a coincidence.
The other comment had to do with packaged sweeteners. Stevia is considered to be a natural sweetener, but it's in packets everywhere. And the stevia-based Truvia is what she uses in the recipes.
You are welcome to use sugar instead, but it will up the calorie count. I personally don't like the taste of artificial sweeteners but I really want to lose weight, so I got the kind that is half sugar, half stevia.
When you are modifying recipes so that they will help people to lose weight, something has got to give. If you take out ALL the fat, then taste suffers. If you take out ALL the carbs, well that's not healthy for your body. You have to find a healthy compromise. And no one is going to agree 100% on what that should be. So she does give suggestions on modifications, and I made some of my own.
For instance, in the Pumpkin Cranberry Bars, it calls for peanut butter. But I don't eat nuts, so I subbed sunflower butter instead.
See how easy that was?
Now about the complaints about the artificial sweeteners in the recipes. I was diagnosed with epilepsy and form of MS 3 years ago, and forced into clean eating. I run and have eliminated all the things that may bring on seizures or symptoms. I can have pure Stevia, which Amazon sells right here. Highly concentrated all natural Stevia powder, not cut with maltodextrin, or anything else, just pure Stevia. I have been using it since my diagnosis, and I have pretty much figured out what two teaspoons (packets) measure out to, or how much sweetness I need. Dr. accepted, and will work in any of these recipes.
You will not find a better, easier cookbook than this one. If you follow WW she has the SmartPoints on her website. Thanks again for helping out the noncooks and weight conscious in us all :).