Healthy Little Vittles
  • Recipes
    • All Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
      Dessert

      Vegan Cotton Candy Ice Cream

      July 10, 2020

      Breakfast

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Dessert

      Vegan Abstract Yogurt Popsicles

      July 2, 2020

      Dessert

      Vegan Marshmallows

      June 29, 2020

      Lunch & Dinner

      Asparagus Shallot Tart

      June 23, 2020

      Breakfast

      Roasted Strawberry Ricotta Toast

      June 18, 2020

      Breakfast

      Mini Everything Bagels

      June 15, 2020

      Make Your Own…

      Homemade Vegan Ricotta Cheese

      June 11, 2020

      Breakfast

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Breakfast

      Roasted Strawberry Ricotta Toast

      June 18, 2020

      Breakfast

      Mini Everything Bagels

      June 15, 2020

      Breakfast

      Purple Passion Blender Juice

      June 8, 2020

      Breakfast

      “Cookie Crisp” Cereal

      May 28, 2020

      Breakfast

      Blueberry Bundt Bread

      May 14, 2020

      Breakfast

      Orange Sunrise Blender Juice

      May 3, 2020

      Breakfast

      Blueberry Donut Holes

      April 25, 2020

      Dessert

      Vegan Cotton Candy Ice Cream

      July 10, 2020

      Dessert

      Vegan Abstract Yogurt Popsicles

      July 2, 2020

      Dessert

      Vegan Marshmallows

      June 29, 2020

      Dessert

      Triple Berry Tahini Crumb Bars

      June 4, 2020

      Dessert

      “Cookie Crisp” Cereal

      May 28, 2020

      Dessert

      No-Bake Peanut Butter Cup Bars

      May 26, 2020

      Dessert

      Berry Crumb Bars

      May 20, 2020

      Dessert

      Blueberry Bundt Bread

      May 14, 2020

      Drinks

      Purple Passion Blender Juice

      June 8, 2020

      Drinks

      Orange Sunrise Blender Juice

      May 3, 2020

      Drinks

      Blender Beet Juice

      April 21, 2020

      Drinks

      Peanut Butter Banana Dalgona Smoothie

      April 15, 2020

      Drinks

      Blender Green Juice

      April 5, 2020

      Drinks

      Iced Matcha Dalgona Latte

      April 3, 2020

      Drinks

      Matcha Latte

      February 26, 2020

      Drinks

      Vegan Italian Cream Sodas

      February 16, 2019

      Lunch & Dinner

      Asparagus Shallot Tart

      June 23, 2020

      Lunch & Dinner

      Sweet & Sour Cauliflower

      May 18, 2020

      Lunch & Dinner

      Strawberry Blackberry Basil Naan Pizza

      May 15, 2020

      Lunch & Dinner

      Crispy Cauliflower Gnocchi with Parmesan Pea Purée

      May 13, 2020

      Lunch & Dinner

      Cheesy Buttered Noodles

      May 1, 2020

      Lunch & Dinner

      Creamy Mushroom and Pea Skillet Rice

      April 13, 2020

      Lunch & Dinner

      Swedish Meatballs

      April 2, 2020

      Lunch & Dinner

      Easy Vegan Alfredo Sauce

      April 1, 2020

      Make Your Own…

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Make Your Own…

      Vegan Marshmallows

      June 29, 2020

      Make Your Own…

      Mini Everything Bagels

      June 15, 2020

      Make Your Own…

      Homemade Vegan Ricotta Cheese

      June 11, 2020

      Make Your Own…

      Purple Passion Blender Juice

      June 8, 2020

      Make Your Own…

      Gluten-Free Vegan Naan

      June 2, 2020

      Make Your Own…

      Vegan Hollandaise Sauce

      May 29, 2020

      Make Your Own…

      “Cookie Crisp” Cereal

      May 28, 2020

      Recipe Roundups

      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Salads

      Brussels + Roasted Cauliflower Grapefruit Salad

      November 1, 2018

      Salads

      Roasted Acorn Squash + Pear Arugula Salad

      October 15, 2018

      Salads

      3-Leaf Curried Kale Salad

      April 9, 2018

      Salads

      Shredded Brussels + Kale Salad with Rhubarb +…

      January 26, 2018

      Side Dishes

      Ginger Dill Spring Peas

      April 9, 2020

      Side Dishes

      Creamy Dirty Mashed Potatoes

      March 29, 2020

      Side Dishes

      Creamy Grilled Romaine Salad

      March 19, 2020

      Side Dishes

      Cornbread Stuffing

      November 23, 2019

      Side Dishes

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Side Dishes

      BBQ Tofu Skewers

      March 15, 2019

      Side Dishes

      Savory Shortbread Herb Biscuits

      November 30, 2018

      Side Dishes

      Roasted Carrot Hummus

      November 19, 2018

      Snacks & Appetizers

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Snacks & Appetizers

      Vegan Abstract Yogurt Popsicles

      July 2, 2020

      Snacks & Appetizers

      Blueberry Guacamole

      May 4, 2020

      Snacks & Appetizers

      Salted Cacao Caramel

      April 17, 2020

      Snacks & Appetizers

      Matcha Manuka Chia Popsicles

      March 17, 2020

      Snacks & Appetizers

      Vegan Italian Meatballs

      March 1, 2020

      Snacks & Appetizers

      Superfood Puppy Chow

      December 13, 2019

      Snacks & Appetizers

      Dessert Charcuterie Board

      November 29, 2019

      Soups

      Spinach Artichoke Gnocchi Soup

      January 17, 2019

      Soups

      Curried Butternut Squash + Lentil Soup

      November 26, 2018

      Soups

      Slow Cooker Broccoli “Cheese” Soup

      October 3, 2018

      Soups

      Slow Cooker Lasagna Soup

      September 12, 2018

      Soups

      Baby Bok Choy + Shiitake Red Curry Soup

      May 4, 2018

      Soups

      Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate…

      October 7, 2017

      Soups

      Miso Tahini Ramen Noodle Bowls

      September 30, 2017

      Soups

      Wild Rice + Mushroom + Tarragon Soup with…

      September 6, 2017

  • Healthy Living
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Healthy Little Vittles

Gluten-Free, Vegan, Plant-Based Recipes

  • Recipes
    • All Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
      Dessert

      Vegan Cotton Candy Ice Cream

      July 10, 2020

      Breakfast

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Dessert

      Vegan Abstract Yogurt Popsicles

      July 2, 2020

      Dessert

      Vegan Marshmallows

      June 29, 2020

      Lunch & Dinner

      Asparagus Shallot Tart

      June 23, 2020

      Breakfast

      Roasted Strawberry Ricotta Toast

      June 18, 2020

      Breakfast

      Mini Everything Bagels

      June 15, 2020

      Make Your Own…

      Homemade Vegan Ricotta Cheese

      June 11, 2020

      Breakfast

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Breakfast

      Roasted Strawberry Ricotta Toast

      June 18, 2020

      Breakfast

      Mini Everything Bagels

      June 15, 2020

      Breakfast

      Purple Passion Blender Juice

      June 8, 2020

      Breakfast

      “Cookie Crisp” Cereal

      May 28, 2020

      Breakfast

      Blueberry Bundt Bread

      May 14, 2020

      Breakfast

      Orange Sunrise Blender Juice

      May 3, 2020

      Breakfast

      Blueberry Donut Holes

      April 25, 2020

      Dessert

      Vegan Cotton Candy Ice Cream

      July 10, 2020

      Dessert

      Vegan Abstract Yogurt Popsicles

      July 2, 2020

      Dessert

      Vegan Marshmallows

      June 29, 2020

      Dessert

      Triple Berry Tahini Crumb Bars

      June 4, 2020

      Dessert

      “Cookie Crisp” Cereal

      May 28, 2020

      Dessert

      No-Bake Peanut Butter Cup Bars

      May 26, 2020

      Dessert

      Berry Crumb Bars

      May 20, 2020

      Dessert

      Blueberry Bundt Bread

      May 14, 2020

      Drinks

      Purple Passion Blender Juice

      June 8, 2020

      Drinks

      Orange Sunrise Blender Juice

      May 3, 2020

      Drinks

      Blender Beet Juice

      April 21, 2020

      Drinks

      Peanut Butter Banana Dalgona Smoothie

      April 15, 2020

      Drinks

      Blender Green Juice

      April 5, 2020

      Drinks

      Iced Matcha Dalgona Latte

      April 3, 2020

      Drinks

      Matcha Latte

      February 26, 2020

      Drinks

      Vegan Italian Cream Sodas

      February 16, 2019

      Lunch & Dinner

      Asparagus Shallot Tart

      June 23, 2020

      Lunch & Dinner

      Sweet & Sour Cauliflower

      May 18, 2020

      Lunch & Dinner

      Strawberry Blackberry Basil Naan Pizza

      May 15, 2020

      Lunch & Dinner

      Crispy Cauliflower Gnocchi with Parmesan Pea Purée

      May 13, 2020

      Lunch & Dinner

      Cheesy Buttered Noodles

      May 1, 2020

      Lunch & Dinner

      Creamy Mushroom and Pea Skillet Rice

      April 13, 2020

      Lunch & Dinner

      Swedish Meatballs

      April 2, 2020

      Lunch & Dinner

      Easy Vegan Alfredo Sauce

      April 1, 2020

      Make Your Own…

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Make Your Own…

      Vegan Marshmallows

      June 29, 2020

      Make Your Own…

      Mini Everything Bagels

      June 15, 2020

      Make Your Own…

      Homemade Vegan Ricotta Cheese

      June 11, 2020

      Make Your Own…

      Purple Passion Blender Juice

      June 8, 2020

      Make Your Own…

      Gluten-Free Vegan Naan

      June 2, 2020

      Make Your Own…

      Vegan Hollandaise Sauce

      May 29, 2020

      Make Your Own…

      “Cookie Crisp” Cereal

      May 28, 2020

      Recipe Roundups

      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Salads

      Brussels + Roasted Cauliflower Grapefruit Salad

      November 1, 2018

      Salads

      Roasted Acorn Squash + Pear Arugula Salad

      October 15, 2018

      Salads

      3-Leaf Curried Kale Salad

      April 9, 2018

      Salads

      Shredded Brussels + Kale Salad with Rhubarb +…

      January 26, 2018

      Side Dishes

      Ginger Dill Spring Peas

      April 9, 2020

      Side Dishes

      Creamy Dirty Mashed Potatoes

      March 29, 2020

      Side Dishes

      Creamy Grilled Romaine Salad

      March 19, 2020

      Side Dishes

      Cornbread Stuffing

      November 23, 2019

      Side Dishes

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Side Dishes

      BBQ Tofu Skewers

      March 15, 2019

      Side Dishes

      Savory Shortbread Herb Biscuits

      November 30, 2018

      Side Dishes

      Roasted Carrot Hummus

      November 19, 2018

      Snacks & Appetizers

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Snacks & Appetizers

      Vegan Abstract Yogurt Popsicles

      July 2, 2020

      Snacks & Appetizers

      Blueberry Guacamole

      May 4, 2020

      Snacks & Appetizers

      Salted Cacao Caramel

      April 17, 2020

      Snacks & Appetizers

      Matcha Manuka Chia Popsicles

      March 17, 2020

      Snacks & Appetizers

      Vegan Italian Meatballs

      March 1, 2020

      Snacks & Appetizers

      Superfood Puppy Chow

      December 13, 2019

      Snacks & Appetizers

      Dessert Charcuterie Board

      November 29, 2019

      Soups

      Spinach Artichoke Gnocchi Soup

      January 17, 2019

      Soups

      Curried Butternut Squash + Lentil Soup

      November 26, 2018

      Soups

      Slow Cooker Broccoli “Cheese” Soup

      October 3, 2018

      Soups

      Slow Cooker Lasagna Soup

      September 12, 2018

      Soups

      Baby Bok Choy + Shiitake Red Curry Soup

      May 4, 2018

      Soups

      Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate…

      October 7, 2017

      Soups

      Miso Tahini Ramen Noodle Bowls

      September 30, 2017

      Soups

      Wild Rice + Mushroom + Tarragon Soup with…

      September 6, 2017

  • Healthy Living
    • My Health Story
    • Become A Health Coach
    • Welcome Eliana Mae Sears!
  • Recipe Books
    • Moon Milk
    • Comfort Food Recipe ebook
  • Work With Me
  • Shop

healthy dessert recipes

vegan dessert recipes

easy vegan recipes

easy vegan desserts

unicorn superfood cheesecake

caramel apple chia pudding

pink dragonfruit chocolate chip waffles

vegan recipes

gluten-free wraps

Spring Detox Salad Mason Jars

gluten free recipes

curried kale salad

vegan desserts

healthy dessert recipes

gluten free recipes

gluten free dinner recipes

gluten free recipes

vegan desserts

chickpea cauliflower arugula yogurt bowls

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by Gina Fontana May 25, 2017

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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healthylittlevittles

Gina | Healthy Little Vittles
We’re goin’ wayyy back to your ice cream truck We’re goin’ wayyy back to your ice cream truck childhood summers today! Now in my mid-thirties, *gulp, I’m embracing the inner kid in me with this VEGAN COTTON CANDY ICE CREAM 🍨💗💙 also dye-free! . Recipe on the blog, clickable link in bio! @healthylittlevittles . Also, how adorable and perfect are these little cups from @anthropologie ?! 💖 https://www.healthylittlevittles.com/vegan-cotton-candy-ice-cream/
Simple summer salads on repeat 🌱🌸☀️ Simple summer salads on repeat 🌱🌸☀️
A couple things here: 1. Yes, I already posted tod A couple things here: 1. Yes, I already posted today but I couldn’t let #worldchocolateday go by without joining the party because... well #chocolate definitely deserves all the love 🤎 2. I realized that I don’t have very many recipes on my blog where chocolate is the star... lots of things with chocolate in them but not a whole lot with chocolate as the main ingredient. REALLY embarrassing for a #chocolatelover lol 🙈 I’m going to be changing that hopefully this year 3. This SALTED CARAMEL BROWNIE CAKE has been getting lots of love lately so I thought it was a good opportunity to remind you about it 😉 . Recipe on the blog! Clickable link in bio @healthylittlevittles . https://www.healthylittlevittles.com/salted-caramel-brownie-cake/
Now that I’ve mastered making vegan ricotta chee Now that I’ve mastered making vegan ricotta cheese at home, I’m diving into all the fancy savory eats! Not only does this ASPARAGUS SHALLOT TART look the part, I think you’ll be adding it to your menu all summer long because it’s just that easy to make! 💚 #healthylittlevittles . INGREDIENTS Tart Crust 1/4 cup coconut flour 3/4 cup cassava flour 1/2 cup almond flour 1/2 teaspoon salt 2 flax eggs (2 tablespoons flaxseed meal + 3 tablespoons water) 1.4 cup coconut oil, softened water Vegan Ricotta Cheese 2.5 cups blanched almonds 2.5 tablespoons nutritional yeast 1 can coconut milk (solid part only) 1/2 teaspoon salt 1 lemon, juiced 1/2 tablespoon apple cider vinegar Toppings 2 bunches asparagus 3 large shallots olive oil, for drizzling microgreens (optional) chives salt + pepper, to taste . Full recipe on the blog! Clickable link in bio @healthylittlevittles . https://www.healthylittlevittles.com/asparagus-shallot-tart/
It’s a Monday, and all I want is a big jar of th It’s a Monday, and all I want is a big jar of this (healthy) CINNAMON SUGAR COOKIE CEREAL 🤗 Ok, maybe my eyes are bigger than my belly, so I guess I’ll settle for a bowl 🥣, but I think you’ll know what I mean when you make it 😉 It’s definitely a get-you-outta-bed type breakfast ☀️ Hope everyone had a great weekend! . CINNAMON SUGAR COOKIE CEREAL @healthylittlevittles Ingredients 2 cups blanched almond flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 tablespoon ground cinnamon 1 teaspoon pure vanilla extract 1/3 cup maple syrup 1/3 cup peanut butter Instructions Preheat your oven to 350 degrees F. In a large bowl, whisk all the dry ingredients together, then stir in the vanilla, peanut butter, and maple syrup until a dough forms. Place the cookie dough on a piece of parchment paper and then place another piece of parchment paper over top. Roll the dough out until it’s only about 1/2 inch thick. With a small circular cookie cutter (mine was a small 1-inch circular cutter) cut out your mini cookies and place them on a parchment-lined baking sheet. Repeat the process until all the cookie dough is gone. Bake for 8-10 minutes. Snack on them right from the oven or you can actually eat them as cereal with milk! Makes 5 cups of mini cookies (depending on the size of your cookie cutter). #healthylittlevittles . https://www.healthylittlevittles.com/cinnamon-sugar-cookie-cereal/
Thank you so much for all the love on my ROASTED S Thank you so much for all the love on my ROASTED STRAWBERRY RICOTTA TOAST 🍓❤️💗 Seems like you’re all enjoying it! 😊 If you haven’t tried it, it’s a great summer brekkie! Recipe below!👇🏻 Wishing you a fabulous Sunday! ☀️ . Ingredients Gluten-free bread, toasted Vegan Ricotta Cheese (below) Roasted strawberries (below) fresh basil leaves agave, maple syrup, or honey (if you consume it) Vegan Ricotta Cheese 2.5 cups blanched almonds 2.5 tablespoons nutritional yeast 1 can coconut milk (solid part only) 1/2 teaspoon salt 1 lemon, juiced 1/2 tablespoon apple cider vinegar Roasted Strawberries 32 ounces fresh strawberries, washed and trimmed (some I left whole, some I cut in half and some in 4ths) 1 tablespoon maple syrup 1/2 teaspoon pure vanilla bean paste/extract pinch salt . @healthylittlevittles . https://www.healthylittlevittles.com/roasted-strawberry-ricotta-toast/
Happy 4th of July my fellow Americans! ❤️💙🇺🇸 Have fun, stay safe, social distance but enjoy the company ☆ TRIPLE BERRY TAHINI CRUMB BARS @healthylittlevittles Crumble 1 cup cassava flour 1 cup banana flour 1/4 cup coconut flour 2/3 cup coconut/date sugar 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon salt 1/2 cup tahini 1/2 cup coconut oil 1 tsp vanilla extract 1 tablespoon lemon juice Filling 5 cups berries (a mixture of strawberries, blackberries, and blueberries) 3 tablespoons coconut/date sugar 2 tablespoons arrowroot 1 tablespoon lemon juice Instructions Preheat your oven to 350 degrees. In a medium-large saucepan, add all of the filling ingredients and heat over medium heat until the berries start to reduce and your filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. Set aside. In a large bowl, whisk together all the dry crumble ingredients. Add the coconut oil, tahini, vanilla and lemon juice to a glass measuring cup and melt it in the microwave for about 30-45 seconds, stir to combine. Add the coconut oil mixture to the dry crumble ingredients and stir to combine. Press half of the crumble mixture into an 8x8 parchment-lined baking pan. Pour in the berry filling. Sprinkle the rest of the crumble on top. Bake for 25-30 minutes. Cool before slicing. Keep stored in your fridge or freeze some for later! #healthylittlevittles . https://www.healthylittlevittles.com/triple-berry-tahini-crumb-bars/
Holiday weekend musts: ICE CREAM BOMBS! A pop-in-y Holiday weekend musts: ICE CREAM BOMBS! A pop-in-your-mouth sweet treat cool down 😅❤️🤍💙🇺🇸 #4thofjuly #holidayweekend #independenceday
This weekend put blueberries in your guacamole and This weekend put blueberries in your guacamole and thank me later 😉 Might sound weird but I promise it’s so so good! Guac on people! 🥑😝🤘🏻 . INGREDIENTS 3 extra large avocados (or 5 regular) 1.5 tablespoons lemon juice 1 large lime, juiced 1.5 teaspoons garlic salt (more to taste) 1/2-1 teaspoon ground cumin 6 oz organic blueberries INSTRUCTIONS Wash your blueberries. Spoon all of the avocado flesh into a medium-large bowl. Add the lemon juice, lime, juice, garlic salt, and cumin. Mash all of the avocado to the desired texture (I like my guacamole a little chunky). Adjust the seasonings to taste if desired. Stir in the blueberries and serve with tortilla chips or fresh veggies! Enjoy immediately. Store leftover guacamole in the fridge for a day.
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healthylittlevittles View On Instagram
A couple things here:
1. Yes, I already posted today but I couldn’t let #worldchocolateday go by without joining the party because... well #chocolate definitely deserves all the love 🤎
2. I realized that I don’t have very many recipes on my blog where chocolate is the star... lots of things with chocolate in them but not a whole lot with chocolate as the main ingredient. REALLY embarrassing for a #chocolatelover lol 🙈 I’m going to be changing that hopefully this year
3. This SALTED CARAMEL BROWNIE CAKE has been getting lots of love lately so I thought it was a good opportunity to remind you about it 😉
.
Recipe on the blog! Clickable link in bio @healthylittlevittles
.
https://www.healthylittlevittles.com/salted-caramel-brownie-cake/
healthylittlevittles View On Instagram
Thank you so much for all the love on my ROASTED STRAWBERRY RICOTTA TOAST 🍓❤️💗 Seems like you’re all enjoying it! 😊 If you haven’t tried it, it’s a great summer brekkie! Recipe below!👇🏻 Wishing you a fabulous Sunday! ☀️
.
Ingredients
Gluten-free bread, toasted
Vegan Ricotta Cheese (below)
Roasted strawberries (below)
fresh basil leaves
agave, maple syrup, or honey (if you consume it)

Vegan Ricotta Cheese
2.5 cups blanched almonds
2.5 tablespoons nutritional yeast
1 can coconut milk (solid part only)
1/2 teaspoon salt
1 lemon, juiced
1/2 tablespoon apple cider vinegar

Roasted Strawberries
32 ounces fresh strawberries, washed and trimmed (some I left whole, some I cut in half and some in 4ths)
1 tablespoon maple syrup
1/2 teaspoon pure vanilla bean paste/extract
pinch salt
.
@healthylittlevittles
.
https://www.healthylittlevittles.com/roasted-strawberry-ricotta-toast/
healthylittlevittles View On Instagram
Happy 4th of July my fellow Americans! ❤️💙🇺🇸 Have fun, stay safe, social distance but enjoy the company
☆
TRIPLE BERRY TAHINI CRUMB BARS
@healthylittlevittles
Crumble
1 cup cassava flour
1 cup banana flour
1/4 cup coconut flour
2/3 cup coconut/date sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup tahini
1/2 cup coconut oil
1 tsp vanilla extract
1 tablespoon lemon juice
Filling
5 cups berries (a mixture of strawberries, blackberries, and blueberries)
3 tablespoons coconut/date sugar
2 tablespoons arrowroot
1 tablespoon lemon juice

Instructions
Preheat your oven to 350 degrees.
In a medium-large saucepan, add all of the filling ingredients and heat over medium heat until the berries start to reduce and your filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. Set aside.
In a large bowl, whisk together all the dry crumble ingredients. Add the coconut oil, tahini, vanilla and lemon juice to a glass measuring cup and melt it in the microwave for about 30-45 seconds, stir to combine.
Add the coconut oil mixture to the dry crumble ingredients and stir to combine. Press half of the crumble mixture into an 8x8 parchment-lined baking pan. Pour in the berry filling. Sprinkle the rest of the crumble on top. Bake for 25-30 minutes. Cool before slicing. Keep stored in your fridge or freeze some for later! #healthylittlevittles
.
https://www.healthylittlevittles.com/triple-berry-tahini-crumb-bars/
healthylittlevittles View On Instagram
Holiday weekend musts: ICE CREAM BOMBS! A pop-in-your-mouth sweet treat cool down 😅❤️🤍💙🇺🇸 #4thofjuly #holidayweekend #independenceday

Follow me on Instagram

healthylittlevittles

Gina | Healthy Little Vittles
We’re goin’ wayyy back to your ice cream truck We’re goin’ wayyy back to your ice cream truck childhood summers today! Now in my mid-thirties, *gulp, I’m embracing the inner kid in me with this VEGAN COTTON CANDY ICE CREAM 🍨💗💙 also dye-free! . Recipe on the blog, clickable link in bio! @healthylittlevittles . Also, how adorable and perfect are these little cups from @anthropologie ?! 💖 https://www.healthylittlevittles.com/vegan-cotton-candy-ice-cream/
Simple summer salads on repeat 🌱🌸☀️ Simple summer salads on repeat 🌱🌸☀️
A couple things here: 1. Yes, I already posted tod A couple things here: 1. Yes, I already posted today but I couldn’t let #worldchocolateday go by without joining the party because... well #chocolate definitely deserves all the love 🤎 2. I realized that I don’t have very many recipes on my blog where chocolate is the star... lots of things with chocolate in them but not a whole lot with chocolate as the main ingredient. REALLY embarrassing for a #chocolatelover lol 🙈 I’m going to be changing that hopefully this year 3. This SALTED CARAMEL BROWNIE CAKE has been getting lots of love lately so I thought it was a good opportunity to remind you about it 😉 . Recipe on the blog! Clickable link in bio @healthylittlevittles . https://www.healthylittlevittles.com/salted-caramel-brownie-cake/
Now that I’ve mastered making vegan ricotta chee Now that I’ve mastered making vegan ricotta cheese at home, I’m diving into all the fancy savory eats! Not only does this ASPARAGUS SHALLOT TART look the part, I think you’ll be adding it to your menu all summer long because it’s just that easy to make! 💚 #healthylittlevittles . INGREDIENTS Tart Crust 1/4 cup coconut flour 3/4 cup cassava flour 1/2 cup almond flour 1/2 teaspoon salt 2 flax eggs (2 tablespoons flaxseed meal + 3 tablespoons water) 1.4 cup coconut oil, softened water Vegan Ricotta Cheese 2.5 cups blanched almonds 2.5 tablespoons nutritional yeast 1 can coconut milk (solid part only) 1/2 teaspoon salt 1 lemon, juiced 1/2 tablespoon apple cider vinegar Toppings 2 bunches asparagus 3 large shallots olive oil, for drizzling microgreens (optional) chives salt + pepper, to taste . Full recipe on the blog! Clickable link in bio @healthylittlevittles . https://www.healthylittlevittles.com/asparagus-shallot-tart/
It’s a Monday, and all I want is a big jar of th It’s a Monday, and all I want is a big jar of this (healthy) CINNAMON SUGAR COOKIE CEREAL 🤗 Ok, maybe my eyes are bigger than my belly, so I guess I’ll settle for a bowl 🥣, but I think you’ll know what I mean when you make it 😉 It’s definitely a get-you-outta-bed type breakfast ☀️ Hope everyone had a great weekend! . CINNAMON SUGAR COOKIE CEREAL @healthylittlevittles Ingredients 2 cups blanched almond flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 tablespoon ground cinnamon 1 teaspoon pure vanilla extract 1/3 cup maple syrup 1/3 cup peanut butter Instructions Preheat your oven to 350 degrees F. In a large bowl, whisk all the dry ingredients together, then stir in the vanilla, peanut butter, and maple syrup until a dough forms. Place the cookie dough on a piece of parchment paper and then place another piece of parchment paper over top. Roll the dough out until it’s only about 1/2 inch thick. With a small circular cookie cutter (mine was a small 1-inch circular cutter) cut out your mini cookies and place them on a parchment-lined baking sheet. Repeat the process until all the cookie dough is gone. Bake for 8-10 minutes. Snack on them right from the oven or you can actually eat them as cereal with milk! Makes 5 cups of mini cookies (depending on the size of your cookie cutter). #healthylittlevittles . https://www.healthylittlevittles.com/cinnamon-sugar-cookie-cereal/
Thank you so much for all the love on my ROASTED S Thank you so much for all the love on my ROASTED STRAWBERRY RICOTTA TOAST 🍓❤️💗 Seems like you’re all enjoying it! 😊 If you haven’t tried it, it’s a great summer brekkie! Recipe below!👇🏻 Wishing you a fabulous Sunday! ☀️ . Ingredients Gluten-free bread, toasted Vegan Ricotta Cheese (below) Roasted strawberries (below) fresh basil leaves agave, maple syrup, or honey (if you consume it) Vegan Ricotta Cheese 2.5 cups blanched almonds 2.5 tablespoons nutritional yeast 1 can coconut milk (solid part only) 1/2 teaspoon salt 1 lemon, juiced 1/2 tablespoon apple cider vinegar Roasted Strawberries 32 ounces fresh strawberries, washed and trimmed (some I left whole, some I cut in half and some in 4ths) 1 tablespoon maple syrup 1/2 teaspoon pure vanilla bean paste/extract pinch salt . @healthylittlevittles . https://www.healthylittlevittles.com/roasted-strawberry-ricotta-toast/
Happy 4th of July my fellow Americans! ❤️💙🇺🇸 Have fun, stay safe, social distance but enjoy the company ☆ TRIPLE BERRY TAHINI CRUMB BARS @healthylittlevittles Crumble 1 cup cassava flour 1 cup banana flour 1/4 cup coconut flour 2/3 cup coconut/date sugar 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon salt 1/2 cup tahini 1/2 cup coconut oil 1 tsp vanilla extract 1 tablespoon lemon juice Filling 5 cups berries (a mixture of strawberries, blackberries, and blueberries) 3 tablespoons coconut/date sugar 2 tablespoons arrowroot 1 tablespoon lemon juice Instructions Preheat your oven to 350 degrees. In a medium-large saucepan, add all of the filling ingredients and heat over medium heat until the berries start to reduce and your filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. Set aside. In a large bowl, whisk together all the dry crumble ingredients. Add the coconut oil, tahini, vanilla and lemon juice to a glass measuring cup and melt it in the microwave for about 30-45 seconds, stir to combine. Add the coconut oil mixture to the dry crumble ingredients and stir to combine. Press half of the crumble mixture into an 8x8 parchment-lined baking pan. Pour in the berry filling. Sprinkle the rest of the crumble on top. Bake for 25-30 minutes. Cool before slicing. Keep stored in your fridge or freeze some for later! #healthylittlevittles . https://www.healthylittlevittles.com/triple-berry-tahini-crumb-bars/
Holiday weekend musts: ICE CREAM BOMBS! A pop-in-y Holiday weekend musts: ICE CREAM BOMBS! A pop-in-your-mouth sweet treat cool down 😅❤️🤍💙🇺🇸 #4thofjuly #holidayweekend #independenceday
This weekend put blueberries in your guacamole and This weekend put blueberries in your guacamole and thank me later 😉 Might sound weird but I promise it’s so so good! Guac on people! 🥑😝🤘🏻 . INGREDIENTS 3 extra large avocados (or 5 regular) 1.5 tablespoons lemon juice 1 large lime, juiced 1.5 teaspoons garlic salt (more to taste) 1/2-1 teaspoon ground cumin 6 oz organic blueberries INSTRUCTIONS Wash your blueberries. Spoon all of the avocado flesh into a medium-large bowl. Add the lemon juice, lime, juice, garlic salt, and cumin. Mash all of the avocado to the desired texture (I like my guacamole a little chunky). Adjust the seasonings to taste if desired. Stir in the blueberries and serve with tortilla chips or fresh veggies! Enjoy immediately. Store leftover guacamole in the fridge for a day.
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