Skinny Girl Snack Swap 2.0 Review and Giveaway!

Y’all…I apologize for the lack of posting over the past couple of weeks.

I have been staying in tip top shape running around like a chicken with my head cut off.

My days usually look something like this: eat breakfast, workout, eat lunch, school, internship, eat dinner, sleep.

Pretty much.

Let’s just say I am glad I even have time to eat.

Eating is super important to me and when I’m on the go, it can be extremely stressful and difficult to eat a good meal.

I am a three meals a day kind of person, but I still have hunger pangs mid-afternoon.

That’s where my healthy snacks come in handy.

Because I have a sweet tooth, it is often hard to turn down anything dessert-like. However, I can usually satisfy most of my cravings with healthier options.

This usually involves a banana w/ smear of peanut butter or cashew butter, or Greek yogurt, with fresh fruit, cinnamon, and a bit of stevia mixed in.

Or, I go for my ultimate snack: toasted coconut over a sliced banana with a bit of cocoa powder.

Guess what? My snacking woes just got sooooooo much easier.

Last year I posted about the Skinnygirl Snack Swap.

Basically, Skinnygirl encourages women to swap out their snacks for healthier options with the Skinnygirl Snack Swap Campaign.

Yes, you just have to swap one of your snacks for a healthier snack…it’s that easy.

But wait…Skinnygirl has it’s own Skinnygirl Snack Swap website which features playful tools that ask users to choose their favorite snack, and then personally picks healthier options  to match that craving.

Oh, yes, that is awesome technology.

Well, that was version 1.0.

Allow me to introduce you to the even bigger and better Skinnygirl Snack Swap version 2.0.

Everything is the same with the interactive tools.

The main difference between the previous and new version is that Skinnygirl has added 27 new recipes
that match the flavor profiles of their Skinnygirl Tasty Nutrition Bars!

This means that you can find flavor profiles that match the Banana Oatmeal Dark Chocolate Bar, the Dark Chocolate Multigrain Pretzel Bar, the Chocolate Peanut Butter with Sea Salt Bar, the Lemon Swirl Bar, the Dark Chocolate Almond with Coconut Bar, and the Chocolate Chip Cookie Dough Protein Bar.

I know…it’s pretty amazing.

The site has a variety of nutritionist-approved healthy snack swap recipes.

Plus, you can join in on the fun by participating in the snack swap through social media.

Just use the #sgsnackswap hashtag on FacebookTwitter, and Instagram to let us know that you have chosen to snack healthier.

Here’s the best part.

There is a giveaway.

Yes, I know…Skinnygirl is pretty awesome.

Y’all this Skinnygirl Snack Swap is legit.

I chose a recipe to try from the snack swap and it was crazy good.

I had to stick to my coconut + dark chocolate guns and go with this flavor profile.


I mean, just look at that chocolate goodness.


Yes, that is a brownie.


That chocolate frosting is seriously the icing on the cake.


It’s made with avocado.

Don’t be scared.


It’s a genius idea + it adds a healthy dose of good fat.

Did I mention these things are paleo, gluten-free, and grain-free?


To enter the GIVEAWAY  to win an assortment of Skinnygirl Tasty Nutrition Bars:

1). Follow Skinnygirl Daily on Facebook.

2). Try your own Snack Swap and share the swap on Skinnygirl’s Facebook page , Twitter, or Instagram and use the #SGsnackswap.

3). Follow Mangia on Facebook or Twitter.

4). Post about the giveaway on Twitter: “I just entered to win a box of @SkinnygirlDaily Tasty Nutrition Bars on Mangia @misschelsmangia, enter now !”


Happy Entering!

This giveaway is now over, the winner was Jordan Dunne!

I will contact the winner shortly to claim his/her prize!

5.0 from 1 reviews
Coconut Almond Brownies
Recipe type: Brownies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
A rich, melt in your mouth chocolate brownies topped w/ shaved coconut and sliced almonds. Gluten-free, paleo, grain-free. These “paleo”­inspired brownies use coconut flour, which contains significant amounts of fiber and protein, and are sweetened with maple syrup. The frosting is loaded with healthy fats since its base is an unlikely food – avocado! And to top it all off, the nutrient­ packed almond­ coconut topping gives a satisfying texture contrast to the fudginess of the brownies.
  • Brownies
  • ∙ ½ cup less 1 Tbsp coconut flour (50 g)
  • ∙ ½ cup unsweetened cocoa powder
  • ∙ ½ cup unsweetened applesauce
  • ∙ 2 Tbsp coconut oil
  • ∙ ½ tsp salt
  • ∙ ½ tsp baking soda
  • ∙ 3 eggs, at room temperature
  • ∙ ½ cup plus 2 Tbsp maple syrup
  • ∙ 1 tsp coconut extract
  • Frosting
  • ∙ 1 ripe avocado
  • ∙ ½ cup unsweetened cocoa powder
  • ∙ ½ cup pure maple syrup
  • Topping
  • ∙ ½ cup unsweetened coconut flakes
  • ∙ ¼ cup sliced almonds
  • ∙ Pinch of salt
  1. Preheat the oven to 300ºF and grease an 8x8 or 9x9 glass baking dish (8x8 or 9x9).
  2. Mix together all ingredients either by hand, with an electric mixer or with a high­speed
  3. blender.
  4. Pour into the baking dish and bake for 30-­35 minutes, until a toothpick inserted into the
  5. center comes out clean.
  6. Add all of the frosting ingredients to a food processor and pulse to combine. Continue to pulse until the mixture is smooth and fudgy, scraping down the sides as needed.
  7. In a hot, dry skillet, add the ingredients for the topping. Toast until brown and fragrant.
  8. Be careful; coconut burns quickly.
  9. When the brownies have cooled completely, top them with the frosting and then sprinkle with toasted coconut and almonds.
  10. Slice and serve or store in airtight container in refrigerator.
Nutrition Information
Calories: 170 Fiber: 4g Protein: 4g






Swap Meet.


who wants to give me a foot massage?


My feet are aching.

I love, love, love, my new job.

Sooooo…I guess the foot pain is minor compared to the rewards of my job.

But seriously.

I will pay you good money.

Oh, and chances are I will probably feed you too.

Lots of sweets.

About 2 Sunday’s ago, I took a little trip with my dad to a swap meet.

If you are not sure what a swap meet is…think classic car parts meet the “let’s empty everything out of our house + garage and sell it to people,” type of redneckish convention.

It’s actually one of my favorite past times.

My dad used to haul my seester and I to these things every weekend, mostly, just to look at classic cars and see if there were any car parts he could purchase.

My seester and I went for the beanie babies.

Yes, people, I was a beanie baby fantatic.

Don’t act like you don’t know what I am talking about.

My mom, well, she went for the food…more specifically, the freshly made kettle corn.

My dad and I didn’t find anything this swap meet, however; we did leave with some kettle corn for my mom.

The bag was huge.

Soooo…I got creative.


Let’s trash this up.


Let’s add some toasted coconut.


I mean…how can you go wrong?


I added almonds and tossed it all in a vanilla almond butter caramel-like sauce.


And that people…


is how you make ultimate snack food.




Like the ultimate movie food!


Somebody pass me the milk duds and let’s go to town!


Crunchy-town heaven.


Kettle corn is where it’s at, people.


Don’t worry.


You need not drive to a swap meet to get kettle corn…you can find ready to pop kettle corn at you’re local grocer.


Soooo…I guess you should go buy that stuff…

IMG_4143like now.


Toasted Coconut Almond Kettle Corn
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9-10
Sweet kettle corn with toasted coconut + almonds tossed in a vanilla maple almond glaze and baked until crisp. Perfect for snacking. Gluten-free, vegan, refined sugar-free.
  • 5 c. of kettle corn, popped according to package directions, cooled
  • 1 c. toasted flaky coconut
  • 1 c. dry roasted, unsalted almonds
  • ½ t. salt
  • ½ c. pure maple syrup
  • ⅓ c. coconut sugar
  • ½ c. almond butter
  • ½ t. pure vanilla extract
  1. Preheat the oven to 200 degrees F.
  2. Place the cooled pop corn in a large mixing bowl almond w/ the toasted coconut and almond.
  3. In a small sauce pan, combine the maple syrup and sugar and bring to a boil.
  4. Let the mixture simmer for a few minutes, remove from the heat and stir in the almond butter until smooth.
  5. Then mix in the vanilla.
  6. Pour the glaze immediately over the pop corn mixture and toss until evenly coated.
  7. Place the popcorn in a 9x13 in. baking pan and spread evenly.
  8. Bake for 30 minutes, tossing every 10 minutes to avoid burning.
  9. Once finished baking, pour the popcorn out onto wax paper and allow to cool completely.