When we see the label ‘Skinny girl’ our minds immediately take us to television personality, author and reality star, Bethenny Frankel. Her Skinnygirl brand was founded on her practical, healthy lifestyle expertise; and her products are created with distinctly high standards with quality ingredients, nutritional content and taste.
Skinnygirl is encouraging women to swap out their snacks for more healthful options with the Skinnygirl Snack Swap campaign. The website features a playful tool that asks users to choose their favorite snack and then personally picks healthier options to match that craving. There are plenty of nutritionist-approved healthy snack recipes, and a social media component to share the snack swap on Facebook, Twitter and Instagram.
We were excited to partner with this powerful campaign, and even more thrilled to chat with the brand manager Jessica Lau, and the Skinnygirl Daily registered dietician/nutritionist, Meghan Flynn, about not only preventing snack sabotage or “shotgun” snacking, but what the Skinnygirl brand is really about.
“Skinnygirl is all about helping women have it all by helping to bring straightforward solutions that add ease and flair to their lives each and every day.” Lau shares with Tinseltown Mom. “Skinnygirl is more than just a brand – it is a lifestyle. It is all about treating yourself healthy, and empowering women to lead balanced lives by making healthy choices easy.”
The Snack Swaps campaign offers a variety of healthy selections to satisfy those unavoidable snack cravings. We were curious to know what prompted the focus on “shotgun” snacking and Flynn added some insight. “Snacks are sneaking into our diets more than ever before: the average American consumes a quarter of their daily calories from snacks, so it is important to make smart choices. The purpose of the Skinnygirl Snack Swap campaign is to provide smart snack options and easy recipes. All the snacks are under 200 calories, and most contain a good source of protein and fiber – both of which can help tame hunger and prevent you from overeating at your next meal.”
One of their founding principles is “don’t be a slave to the idea of snacking,” meaning give yourself permission to skip that mid-morning, afternoon or evening snack. If you are not hungry, you don’t need it. If you are hungry, it is important to have some go-to healthy choices ready, so you don’t fall in love with the first snack you see, such as the donuts your co-worker brought into the office. And, as Lau points out, “You don’t have to worry about shotgun snacking when you always keep a Skinnygirl Tasty Nutrition Bar on hand in your desk, purse, or gym bag.”
And, for those women who like to spurge every once in a while, Flynn offers some good news. “Pick your spots on when to splurge. It is OK to enjoy a small portion of a decadent dessert once in a while, as long as you balance out the rest of your day with healthier options. If you have plans to go to a party, fill a small plate with a bite of two of the richest dishes, and balance it out with healthier vegetable options – what Skinnygirl likes to call, “taste everything, eat nothing!”
If you answered yes, then check out some healthy dessert recipes to choose over those unhealthy choices!
Instead of Chocolate Sugar Cookies, try: Whole Wheat Pumpkin Chocolate Chip Cookie
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup whole wheat pastry flour
- 1 + 1/2 cup old fashioned rolled oats
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 cup semi-sweet or dark chocolate chips
Yield: ~12 cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a mixing bowl whisk together pumpkin, egg, and vanilla until well-combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices and chocolate chips. Fold together the wet and dry ingredients until just combined – do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed.
- Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Store at room temperature for up to 3 days in an airtight container.
Nutrition Analysis (per cookie):
Calories: 140, Protein 3g, Dietary Fiber 3g
Adapted from: Sally’s Baking Addiction
Instead of Traditional Brownies Try: Dark Fudgy Avocado Brownies
- Flesh from 1 average-sized ripe to very ripe Hass avocado, very well mashed
- 1/4 cup unsalted butter or vegan margarine (half of one stick), melted
- 1 large egg
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 Tbsp coffee
- 2 tsp vanilla extract
- 3/4 cup unsweetened natural cocoa powder
- 1 tsp instant espresso granules
- 1/4 cup all-purpose flour
Yield: ~9 brownie squares
- Preheat oven to 350°F. Use aluminum foil to line a 8×8 inch baking pan leaving overhang, spray with cooking spray.
- In a large bowl, add the avocado and mash very well with a fork.
- Add the melted butter or vegan margarine, egg, sugars, coffee, vanilla, and whisk to combine. Continue to whisk out any green streaks or lumps.
- Add the cocoa powder, instant espresso, and whisk until incorporated and free from lumps.
- Add the flour and stir until it’s just incorporated; don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 minutes, or until top has just set, isn’t jiggly in the center, and the edges have firmed up and are set. Don’t overbake. Allow brownies to cool completely in pan on top of wire rack, at least one hour. Lift out with foil overhang and slice. Storing in refrigerator will make slicing easier.
Nutrition Analysis (per brownie):
Calories: 240, Protein 3g, Dietary Fiber 4g
Adapted from: Averie Cooks