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  July 10, 2020
  
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  Vegan Abstract Yogurt Popsicles
  
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  June 23, 2020
  
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  June 18, 2020
  
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  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
  
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  June 4, 2020
  
  Dessert
  
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  May 28, 2020
  
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  May 26, 2020
  
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  April 21, 2020
  
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  Peanut Butter Banana Dalgona Smoothie
  
  April 15, 2020
  
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  April 5, 2020
  
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  April 3, 2020
  
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  Matcha Latte
  
  February 26, 2020
  
  Drinks
  
  Vegan Italian Cream Sodas
  
  February 16, 2019
  
  Lunch & Dinner
  
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  June 23, 2020
  
  Lunch & Dinner
  
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  May 18, 2020
  
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  May 1, 2020
  
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  April 13, 2020
  
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  April 2, 2020
  
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  June 8, 2020
  
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  March 19, 2020
  
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  August 9, 2019
  
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  April 6, 2019
  
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  March 10, 2019
  
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  November 1, 2018
  
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  Roasted Acorn Squash + Pear Arugula Salad
  
  October 15, 2018
  
  Salads
  
  3-Leaf Curried Kale Salad
  
  April 9, 2018
  
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  Shredded Brussels + Kale Salad with Rhubarb +…
  
  January 26, 2018
  
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  Ginger Dill Spring Peas
  
  April 9, 2020
  
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  March 29, 2020
  
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  March 19, 2020
  
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  November 23, 2019
  
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  August 9, 2019
  
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  BBQ Tofu Skewers
  
  March 15, 2019
  
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  November 30, 2018
  
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  November 19, 2018
  
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  July 6, 2020
  
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  April 17, 2020
  
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  October 7, 2017
  
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Gluten-Free, Vegan, Plant-Based Recipes

Recipes
- All Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
  
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  Vegan Cotton Candy Ice Cream
  
  July 10, 2020
  
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  Cinnamon Sugar Cookie Cereal
  
  July 6, 2020
  
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  Vegan Abstract Yogurt Popsicles
  
  July 2, 2020
  
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  Vegan Marshmallows
  
  June 29, 2020
  
  Lunch & Dinner
  
  Asparagus Shallot Tart
  
  June 23, 2020
  
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  Roasted Strawberry Ricotta Toast
  
  June 18, 2020
  
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  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
  
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  Vegan Marshmallows
  
  June 29, 2020
  
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  Triple Berry Tahini Crumb Bars
  
  June 4, 2020
  
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  “Cookie Crisp” Cereal
  
  May 28, 2020
  
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  No-Bake Peanut Butter Cup Bars
  
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  Berry Crumb Bars
  
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  April 21, 2020
  
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  Peanut Butter Banana Dalgona Smoothie
  
  April 15, 2020
  
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  Blender Green Juice
  
  April 5, 2020
  
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  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
  
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  Cinnamon Sugar Cookie Cereal
  
  July 6, 2020
  
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  Vegan Abstract Yogurt Popsicles
  
  July 2, 2020
  
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  Blueberry Guacamole
  
  May 4, 2020
  
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  Salted Cacao Caramel
  
  April 17, 2020
  
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  Matcha Manuka Chia Popsicles
  
  March 17, 2020
  
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  Vegan Italian Meatballs
  
  March 1, 2020
  
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  Superfood Puppy Chow
  
  December 13, 2019
  
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  Dessert Charcuterie Board
  
  November 29, 2019
  
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  Spinach Artichoke Gnocchi Soup
  
  January 17, 2019
  
  Soups
  
  Curried Butternut Squash + Lentil Soup
  
  November 26, 2018
  
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  Slow Cooker Broccoli “Cheese” Soup
  
  October 3, 2018
  
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  Slow Cooker Lasagna Soup
  
  September 12, 2018
  
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  Baby Bok Choy + Shiitake Red Curry Soup
  
  May 4, 2018
  
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Vittle Club

by Gina Fontana July 6, 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

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
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https://www.healthylittlevittles.com/triple-berry-tahini-crumb-bars/

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Holiday weekend musts: ICE CREAM BOMBS! A pop-in-your-mouth sweet treat cool down 😅❤️🤍💙🇺🇸 #4thofjuly #holidayweekend #independenceday

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healthylittlevittles

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!
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Recipe on the blog, clickable link in bio!
@healthylittlevittles
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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 😉
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Recipe on the blog! Clickable link in bio @healthylittlevittles
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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
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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
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Full recipe on the blog! Clickable link in bio @healthylittlevittles
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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!
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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
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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! ☀️
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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
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@healthylittlevittles
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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
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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! 🥑😝🤘🏻
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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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