Are you over 18 and want to see adult content?
More Annotations
A complete backup of ibmsystemsmag.com
Are you over 18 and want to see adult content?
A complete backup of babesinhairland.com
Are you over 18 and want to see adult content?
A complete backup of randminternationalcanada.com
Are you over 18 and want to see adult content?
A complete backup of universalviagra.com
Are you over 18 and want to see adult content?
A complete backup of thefullbouquetblog.com
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of p-bds002.blogspot.com
Are you over 18 and want to see adult content?
A complete backup of kidsworldfun.com
Are you over 18 and want to see adult content?
A complete backup of e-kursy-walut.pl
Are you over 18 and want to see adult content?
A complete backup of jmagazinescans.livejournal.com
Are you over 18 and want to see adult content?
A complete backup of tohidshojaei.com
Are you over 18 and want to see adult content?
Text
Posts.
SMALL BATCH GRAIN-FREE BLUEBERRY LEMON POP TARTS Not only are these small batch grain-free blueberry lemon pop tarts gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The blueberry filling is made with real blueberries and naturally sweetened with maple syrup for a MEDITERRANEAN PESTO COLLARD WRAPS Quinoa gets tossed with roasted zucchini and eggplant, kalamata olives, and sun-dried tomatoes, then wrapped in a collard green with hazelnut pesto and dates for a delicious, filling, healthy meal. These Mediterranean Pesto Collard Wraps are gluten-free and vegan. BUTTERNUT SQUASH GNOCCHI Butternut Squash Gnocchi. Heat oven to 425° F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with ½ teaspoon salt and black pepper. Arrange on a baking sheet along with the minced garlic. Place in oven and roast until vegetables are pierced easilywith a
HEALTHY LITTLE VITTLES Cookie Monster Smoothie Bowl. by Gina Fontana April 3, 2021. April 3, 2021. This Cookie Monster Smoothie bowl is a gorgeous combination of banana, avocado, date, and spirulina topped with homemade plant-based, gluten-free chocolate chip cookie dough, chocolate covered chia seeds, and cacao. Lunch & Dinner. LEMON VANILLA BISCOTTI Instructions. Preheat the oven to 350 degrees F. Combine the flaxseed meal and lemon juice in a small bowl and set it aside for about 5 minutes to gel up. Using an electric beater, beat the butter, sugar, and vanilla in a large bowl until smooth and 25 PLANT-BASED, GLUTEN-FREE, VEGAN RECIPE ROUNDUP With the recent pandemic events from the Coronavirus Disease outbreak, I put together a 25 Plant-Based, Gluten-Free, Vegan Recipe Roundup that includes comfort food recipes from the Healthy Little Vittles blog that are super easy to make, healthy, boost immunity, and are family-friendly. If you like the recipes you see in this recipe roundup blog post, there's an option to subscribe to my CREAMY DIRTY MASHED POTATOES These Creamy Dirty Mashed Potatoes are ready in just 30 minutes and make the perfect side dish to any meal! Yukon gold potatoes, coconut cream, vegan parmesan cheese, garlic salt, pepper. That's it! Gluten-free, vegan, plant-based. GRAIN-FREE LEMON POPPY SEED MUFFINS The grain-free flour mixture includes a combination of cassava, coconut, and almond flours. To replace the eggs I’ve added flax eggs to this recipe, which is a combination of flaxseed meal and water that “gels” up to an egg-like consistency to keep these muffins moist while adding beneficial fiber- something I’m also trying to incorporate more in my recipes. ONE-POT SMOKED PAPRIKA CORN CHOWDER In a large stockpot, add about 3 tablespoons of olive oil and sautee the onions, celery, carrots, and garlic over medium-high heat, stirring occasionally. Once the vegetables are soft, add the potatoes, corn, vegetable broth, plant milk, salt, pepper. Stir in the smoked paprika, and nutritional yeast and bring to a boil. CUSTOM FOOD PHOTOGRAPHY, RECIPE DEVELOPMENT, PRODUCT PROMOTION In fact, most sponsors I work with are products that I personally use and include in my everyday life. These collaborations allow me to continue offering fresh, new content on this blog for my followers, while helping others connect with brands that offer allergy-friendly, healthier alternative products. SERVICES OFFERED: ☆ Sponsored BlogPosts.
SMALL BATCH GRAIN-FREE BLUEBERRY LEMON POP TARTS Not only are these small batch grain-free blueberry lemon pop tarts gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The blueberry filling is made with real blueberries and naturally sweetened with maple syrup for a MEDITERRANEAN PESTO COLLARD WRAPS Quinoa gets tossed with roasted zucchini and eggplant, kalamata olives, and sun-dried tomatoes, then wrapped in a collard green with hazelnut pesto and dates for a delicious, filling, healthy meal. These Mediterranean Pesto Collard Wraps are gluten-free and vegan. BUTTERNUT SQUASH GNOCCHI Butternut Squash Gnocchi. Heat oven to 425° F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with ½ teaspoon salt and black pepper. Arrange on a baking sheet along with the minced garlic. Place in oven and roast until vegetables are pierced easilywith a
APPLE PIE TACOS
Preheat the oven to 400 degrees F. Peel and dice the apples then place them into a medium saucepan along with the lemon juice, maple syrup, cinnamon, allspice, tapioca/arrowroot flour, and water. Stir to combine and heat over medium heat stirring frequently until the apples soften, about 15 minutes. Meanwhile, combine the granola, cinnamon,and
GRAIN-FREE LEMON POPPY SEED MUFFINS The grain-free flour mixture includes a combination of cassava, coconut, and almond flours. To replace the eggs I’ve added flax eggs to this recipe, which is a combination of flaxseed meal and water that “gels” up to an egg-like consistency to keep these muffins moist while adding beneficial fiber- something I’m also trying to incorporate more in my recipes. COCOA KRISPIE CRUNCH POPS Instructions. Place the crisp cereal into a large bowl and set aside. In a glass measuring cup or bowl, combine the tapioca syrup, coconut oil, vanilla, and peanut butter and melt in the microwave for about 45 seconds-1 minute and stir until completely melted and smooth. Pour the mixture into the bowl with the cereal and gently stir the cereal SPRING VEGETABLE SKILLET PAELLA Wash and chop all of the vegetables. In a small bowl, mix together the garlic, paprika, parsley, salt and pepper. Set aside. Heat your Calphalon Premier™ Hard-Anodized Nonstick Cookware over medium-high heat. Add 2 tablespoons of oil and add all of the vegetables. Saute the vegetables for about 5 minutes. ROASTED STRAWBERRY RICOTTA TOAST Preheat oven to 350 degrees. Add all strawberries, maple syrup, vanilla, and salt in a large bowl and stir. Pour onto a sprayed baking sheet and roast for 20 minutes. Toast. Toast your favorite bread. Spread vegan ricotta cheese over top. Add roasted straweberries. Garnish with fresh basil leaves. Drizzle with honey, agave, or maplesyrup.
CARROT CAKE GRANOLA BITES 2. Add the Noble Oat Toasted Coconut Granola along with the chia seeds, flaxseed meal, cinnamon, nutmeg, and pure vanilla extract. 3. Add almond butter and maple syrup and pulse until well combined. 4. Spoon the mixture into a medium bowl and fold BLACKBERRY CREAM OATMEAL SANDWICH COOKIES Instructions. Preheat the oven to 350 degrees F. Heat the canned or frozen blackberries in a small saucepan over medium high heat, stirring occasionally until they soften reduce, about 15-20 minutes. Cool them completely. You can place them into the fridge to speed upthe process.
CARAMEL APPLE CHIA PUDDING The next day, melt the coconut oil and maple syrup together in a small saucepan over medium heat, then whisk in the almond butter, vanilla, and salt. Whisk constantly until it starts to thicken, then remove from heat. Place your chia pudding in bowls/cups, top with caramel and apple chips/fresh apple and whipped topping! MEDITERRANEAN PASTA WITH SPINACH + ARTICHOKES + KALAMATA Instructions. Cook your pasta according to package directions. Mix hummus, artichokes, garlic, olives, italian seasoning, salt + pepper together in a large bowl. Drain your pasta and add back to the same pot, add the spinach and hummus mixture and cook over low heat until the spinach starts to wilt (about 5 minutes)BLUEBERRY MUFFINS
Instructions. Preheat your oven to 375 degrees. In a glass measuring cup, pour 3/4 cup almond milk and add the teaspoon of cider vinegar and stir. You'll allow this to sit for about 5 minutes while you prepare the rest of the batter. In a large bowl, whisk together all the dry ingredients. HEALTHY LITTLE VITTLES Cookie Monster Smoothie Bowl. by Gina Fontana April 3, 2021. April 3, 2021. This Cookie Monster Smoothie bowl is a gorgeous combination of banana, avocado, date, and spirulina topped with homemade plant-based, gluten-free chocolate chip cookie dough, chocolate covered chia seeds, and cacao. Lunch & Dinner. LEMON VANILLA BISCOTTI Instructions. Preheat the oven to 350 degrees F. Combine the flaxseed meal and lemon juice in a small bowl and set it aside for about 5 minutes to gel up. Using an electric beater, beat the butter, sugar, and vanilla in a large bowl until smooth and 25 PLANT-BASED, GLUTEN-FREE, VEGAN RECIPE ROUNDUP With the recent pandemic events from the Coronavirus Disease outbreak, I put together a 25 Plant-Based, Gluten-Free, Vegan Recipe Roundup that includes comfort food recipes from the Healthy Little Vittles blog that are super easy to make, healthy, boost immunity, and are family-friendly. If you like the recipes you see in this recipe roundup blog post, there's an option to subscribe to my CREAMY DIRTY MASHED POTATOES These Creamy Dirty Mashed Potatoes are ready in just 30 minutes and make the perfect side dish to any meal! Yukon gold potatoes, coconut cream, vegan parmesan cheese, garlic salt, pepper. That's it! Gluten-free, vegan, plant-based. GRAIN-FREE LEMON POPPY SEED MUFFINS The grain-free flour mixture includes a combination of cassava, coconut, and almond flours. To replace the eggs I’ve added flax eggs to this recipe, which is a combination of flaxseed meal and water that “gels” up to an egg-like consistency to keep these muffins moist while adding beneficial fiber- something I’m also trying to incorporate more in my recipes. SMALL BATCH GRAIN-FREE BLUEBERRY LEMON POP TARTS Not only are these small batch grain-free blueberry lemon pop tarts gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The blueberry filling is made with real blueberries and naturally sweetened with maple syrup for a ONE-POT SMOKED PAPRIKA CORN CHOWDER In a large stockpot, add about 3 tablespoons of olive oil and sautee the onions, celery, carrots, and garlic over medium-high heat, stirring occasionally. Once the vegetables are soft, add the potatoes, corn, vegetable broth, plant milk, salt, pepper. Stir in the smoked paprika, and nutritional yeast and bring to a boil. MEDITERRANEAN PESTO COLLARD WRAPS Quinoa gets tossed with roasted zucchini and eggplant, kalamata olives, and sun-dried tomatoes, then wrapped in a collard green with hazelnut pesto and dates for a delicious, filling, healthy meal. These Mediterranean Pesto Collard Wraps are gluten-free and vegan. BUTTERNUT SQUASH GNOCCHI Butternut Squash Gnocchi. Heat oven to 425° F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with ½ teaspoon salt and black pepper. Arrange on a baking sheet along with the minced garlic. Place in oven and roast until vegetables are pierced easilywith a
DESSERT CHARCUTERIE BOARD The perfect gluten-free, vegan, healthy dessert charcuterie board for entertaining over the holidays. Offer a variety of healthy sweet treats and impress your guests with this gorgeous, yet simple dessert platter! Perfect for parties, showers, girl nights, game nights, bible studies, or a fun date night in! HEALTHY LITTLE VITTLES Cookie Monster Smoothie Bowl. by Gina Fontana April 3, 2021. April 3, 2021. This Cookie Monster Smoothie bowl is a gorgeous combination of banana, avocado, date, and spirulina topped with homemade plant-based, gluten-free chocolate chip cookie dough, chocolate covered chia seeds, and cacao. Lunch & Dinner. LEMON VANILLA BISCOTTI Instructions. Preheat the oven to 350 degrees F. Combine the flaxseed meal and lemon juice in a small bowl and set it aside for about 5 minutes to gel up. Using an electric beater, beat the butter, sugar, and vanilla in a large bowl until smooth and 25 PLANT-BASED, GLUTEN-FREE, VEGAN RECIPE ROUNDUP With the recent pandemic events from the Coronavirus Disease outbreak, I put together a 25 Plant-Based, Gluten-Free, Vegan Recipe Roundup that includes comfort food recipes from the Healthy Little Vittles blog that are super easy to make, healthy, boost immunity, and are family-friendly. If you like the recipes you see in this recipe roundup blog post, there's an option to subscribe to my CREAMY DIRTY MASHED POTATOES These Creamy Dirty Mashed Potatoes are ready in just 30 minutes and make the perfect side dish to any meal! Yukon gold potatoes, coconut cream, vegan parmesan cheese, garlic salt, pepper. That's it! Gluten-free, vegan, plant-based. GRAIN-FREE LEMON POPPY SEED MUFFINS The grain-free flour mixture includes a combination of cassava, coconut, and almond flours. To replace the eggs I’ve added flax eggs to this recipe, which is a combination of flaxseed meal and water that “gels” up to an egg-like consistency to keep these muffins moist while adding beneficial fiber- something I’m also trying to incorporate more in my recipes. SMALL BATCH GRAIN-FREE BLUEBERRY LEMON POP TARTS Not only are these small batch grain-free blueberry lemon pop tarts gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The blueberry filling is made with real blueberries and naturally sweetened with maple syrup for a ONE-POT SMOKED PAPRIKA CORN CHOWDER In a large stockpot, add about 3 tablespoons of olive oil and sautee the onions, celery, carrots, and garlic over medium-high heat, stirring occasionally. Once the vegetables are soft, add the potatoes, corn, vegetable broth, plant milk, salt, pepper. Stir in the smoked paprika, and nutritional yeast and bring to a boil. MEDITERRANEAN PESTO COLLARD WRAPS Quinoa gets tossed with roasted zucchini and eggplant, kalamata olives, and sun-dried tomatoes, then wrapped in a collard green with hazelnut pesto and dates for a delicious, filling, healthy meal. These Mediterranean Pesto Collard Wraps are gluten-free and vegan. BUTTERNUT SQUASH GNOCCHI Butternut Squash Gnocchi. Heat oven to 425° F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with ½ teaspoon salt and black pepper. Arrange on a baking sheet along with the minced garlic. Place in oven and roast until vegetables are pierced easilywith a
DESSERT CHARCUTERIE BOARD The perfect gluten-free, vegan, healthy dessert charcuterie board for entertaining over the holidays. Offer a variety of healthy sweet treats and impress your guests with this gorgeous, yet simple dessert platter! Perfect for parties, showers, girl nights, game nights, bible studies, or a fun date night in! GRAIN-FREE CHERRY POP TARTS These Grain-Free Cherry Pop Tarts are gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The cherry filling is made with real cherries and naturally sweetened with maple syrup for a delicious healthier homemade pop tarttreat!
APPLE PIE TACOS
Preheat the oven to 400 degrees F. Peel and dice the apples then place them into a medium saucepan along with the lemon juice, maple syrup, cinnamon, allspice, tapioca/arrowroot flour, and water. Stir to combine and heat over medium heat stirring frequently until the apples soften, about 15 minutes. Meanwhile, combine the granola, cinnamon,and
OLIVE PESTO PASTA
Elevate your pesto pasta in the New Year by adding olives to your pesto! This Olive Pesto Pasta is an easy and delicious way to add a little oomph to a traditional dish. This easy weeknight dish is so simple and it's sure to be a real crowd pleaser on your next pastanight!
COCOA KRISPIE CRUNCH POPS Instructions. Place the crisp cereal into a large bowl and set aside. In a glass measuring cup or bowl, combine the tapioca syrup, coconut oil, vanilla, and peanut butter and melt in the microwave for about 45 seconds-1 minute and stir until completely melted and smooth. Pour the mixture into the bowl with the cereal and gently stir the cereal ROASTED STRAWBERRY RICOTTA TOAST Preheat oven to 350 degrees. Add all strawberries, maple syrup, vanilla, and salt in a large bowl and stir. Pour onto a sprayed baking sheet and roast for 20 minutes. Toast. Toast your favorite bread. Spread vegan ricotta cheese over top. Add roasted straweberries. Garnish with fresh basil leaves. Drizzle with honey, agave, or maplesyrup.
BLUEBERRY MUFFINS
Instructions. Preheat your oven to 375 degrees. In a glass measuring cup, pour 3/4 cup almond milk and add the teaspoon of cider vinegar and stir. You'll allow this to sit for about 5 minutes while you prepare the rest of the batter. In a large bowl, whisk together all the dry ingredients. BLACKBERRY CREAM OATMEAL SANDWICH COOKIES Instructions. Preheat the oven to 350 degrees F. Heat the canned or frozen blackberries in a small saucepan over medium high heat, stirring occasionally until they soften reduce, about 15-20 minutes. Cool them completely. You can place them into the fridge to speed upthe process.
BLENDER BEET JUICE
No juicer needed to make this gorgeous fuschia red juice! All you need is a blender, a nut milk bag (cheesecloth or kitchen towel), and fresh produce! This Blender Beet Juice is made with beets, strawberries, carrots, green apple, clementine, lemon, and ginger for a healthy homemade juice the whole family will enjoy with no added sugar! DESSERT CHARCUTERIE BOARD The perfect gluten-free, vegan, healthy dessert charcuterie board for entertaining over the holidays. Offer a variety of healthy sweet treats and impress your guests with this gorgeous, yet simple dessert platter! Perfect for parties, showers, girl nights, game nights, bible studies, or a fun date night in! CARAMEL APPLE CHIA PUDDING The next day, melt the coconut oil and maple syrup together in a small saucepan over medium heat, then whisk in the almond butter, vanilla, and salt. Whisk constantly until it starts to thicken, then remove from heat. Place your chia pudding in bowls/cups, top with caramel and apple chips/fresh apple and whipped topping! HEALTHY LITTLE VITTLES Cookie Monster Smoothie Bowl. by Gina Fontana April 3, 2021. April 3, 2021. This Cookie Monster Smoothie bowl is a gorgeous combination of banana, avocado, date, and spirulina topped with homemade plant-based, gluten-free chocolate chip cookie dough, chocolate covered chia seeds, and cacao. Lunch & Dinner. 25 PLANT-BASED, GLUTEN-FREE, VEGAN RECIPE ROUNDUP With the recent pandemic events from the Coronavirus Disease outbreak, I put together a 25 Plant-Based, Gluten-Free, Vegan Recipe Roundup that includes comfort food recipes from the Healthy Little Vittles blog that are super easy to make, healthy, boost immunity, and are family-friendly. If you like the recipes you see in this recipe roundup blog post, there's an option to subscribe to my LEMON VANILLA BISCOTTI Instructions. Preheat the oven to 350 degrees F. Combine the flaxseed meal and lemon juice in a small bowl and set it aside for about 5 minutes to gel up. Using an electric beater, beat the butter, sugar, and vanilla in a large bowl until smooth and CREAMY DIRTY MASHED POTATOES These Creamy Dirty Mashed Potatoes are ready in just 30 minutes and make the perfect side dish to any meal! Yukon gold potatoes, coconut cream, vegan parmesan cheese, garlic salt, pepper. That's it! Gluten-free, vegan, plant-based. ONE-POT SMOKED PAPRIKA CORN CHOWDER In a large stockpot, add about 3 tablespoons of olive oil and sautee the onions, celery, carrots, and garlic over medium-high heat, stirring occasionally. Once the vegetables are soft, add the potatoes, corn, vegetable broth, plant milk, salt, pepper. Stir in the smoked paprika, and nutritional yeast and bring to a boil. SMALL BATCH GRAIN-FREE BLUEBERRY LEMON POP TARTS Not only are these small batch grain-free blueberry lemon pop tarts gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The blueberry filling is made with real blueberries and naturally sweetened with maple syrup for a CARAMEL APPLE CHIA PUDDING The next day, melt the coconut oil and maple syrup together in a small saucepan over medium heat, then whisk in the almond butter, vanilla, and salt. Whisk constantly until it starts to thicken, then remove from heat. Place your chia pudding in bowls/cups, top with caramel and apple chips/fresh apple and whipped topping! MEDITERRANEAN PESTO COLLARD WRAPS Quinoa gets tossed with roasted zucchini and eggplant, kalamata olives, and sun-dried tomatoes, then wrapped in a collard green with hazelnut pesto and dates for a delicious, filling, healthy meal. These Mediterranean Pesto Collard Wraps are gluten-free and vegan. MEDITERRANEAN PASTA WITH SPINACH + ARTICHOKES + KALAMATA Instructions. Cook your pasta according to package directions. Mix hummus, artichokes, garlic, olives, italian seasoning, salt + pepper together in a large bowl. Drain your pasta and add back to the same pot, add the spinach and hummus mixture and cook over low heat until the spinach starts to wilt (about 5 minutes) BUTTERNUT SQUASH GNOCCHI Butternut Squash Gnocchi. Heat oven to 425° F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with ½ teaspoon salt and black pepper. Arrange on a baking sheet along with the minced garlic. Place in oven and roast until vegetables are pierced easilywith a
HEALTHY LITTLE VITTLES Cookie Monster Smoothie Bowl. by Gina Fontana April 3, 2021. April 3, 2021. This Cookie Monster Smoothie bowl is a gorgeous combination of banana, avocado, date, and spirulina topped with homemade plant-based, gluten-free chocolate chip cookie dough, chocolate covered chia seeds, and cacao. Lunch & Dinner. 25 PLANT-BASED, GLUTEN-FREE, VEGAN RECIPE ROUNDUP With the recent pandemic events from the Coronavirus Disease outbreak, I put together a 25 Plant-Based, Gluten-Free, Vegan Recipe Roundup that includes comfort food recipes from the Healthy Little Vittles blog that are super easy to make, healthy, boost immunity, and are family-friendly. If you like the recipes you see in this recipe roundup blog post, there's an option to subscribe to my LEMON VANILLA BISCOTTI Instructions. Preheat the oven to 350 degrees F. Combine the flaxseed meal and lemon juice in a small bowl and set it aside for about 5 minutes to gel up. Using an electric beater, beat the butter, sugar, and vanilla in a large bowl until smooth and CREAMY DIRTY MASHED POTATOES These Creamy Dirty Mashed Potatoes are ready in just 30 minutes and make the perfect side dish to any meal! Yukon gold potatoes, coconut cream, vegan parmesan cheese, garlic salt, pepper. That's it! Gluten-free, vegan, plant-based. ONE-POT SMOKED PAPRIKA CORN CHOWDER In a large stockpot, add about 3 tablespoons of olive oil and sautee the onions, celery, carrots, and garlic over medium-high heat, stirring occasionally. Once the vegetables are soft, add the potatoes, corn, vegetable broth, plant milk, salt, pepper. Stir in the smoked paprika, and nutritional yeast and bring to a boil. SMALL BATCH GRAIN-FREE BLUEBERRY LEMON POP TARTS Not only are these small batch grain-free blueberry lemon pop tarts gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The blueberry filling is made with real blueberries and naturally sweetened with maple syrup for a CARAMEL APPLE CHIA PUDDING The next day, melt the coconut oil and maple syrup together in a small saucepan over medium heat, then whisk in the almond butter, vanilla, and salt. Whisk constantly until it starts to thicken, then remove from heat. Place your chia pudding in bowls/cups, top with caramel and apple chips/fresh apple and whipped topping! MEDITERRANEAN PESTO COLLARD WRAPS Quinoa gets tossed with roasted zucchini and eggplant, kalamata olives, and sun-dried tomatoes, then wrapped in a collard green with hazelnut pesto and dates for a delicious, filling, healthy meal. These Mediterranean Pesto Collard Wraps are gluten-free and vegan. MEDITERRANEAN PASTA WITH SPINACH + ARTICHOKES + KALAMATA Instructions. Cook your pasta according to package directions. Mix hummus, artichokes, garlic, olives, italian seasoning, salt + pepper together in a large bowl. Drain your pasta and add back to the same pot, add the spinach and hummus mixture and cook over low heat until the spinach starts to wilt (about 5 minutes) BUTTERNUT SQUASH GNOCCHI Butternut Squash Gnocchi. Heat oven to 425° F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with ½ teaspoon salt and black pepper. Arrange on a baking sheet along with the minced garlic. Place in oven and roast until vegetables are pierced easilywith a
GRAIN-FREE CHERRY POP TARTS These Grain-Free Cherry Pop Tarts are gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The cherry filling is made with real cherries and naturally sweetened with maple syrup for a delicious healthier homemade pop tarttreat!
BUTTERNUT SQUASH SPINACH PASTA Instructions. Preheat the oven to 400 degrees. Arrange the cubed butternut squash pieces on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 15-20 minutes. Meanwhile, cook the pastaaccording to
THE ULTIMATE GLUTEN-FREE VEGGIE SANDWICH Up your sandwich game with this scrumptious green veggie goodness! Made with gluten-free bread of your choice, layered with vegan cream "cheese", kale pesto, avocado, lettuce, sprouts, cucumber, and tomato, you won't even miss the meat and you'll feel great eating it! CINNAMON SUGAR PIZZELLES Instructions. Heat your pizzelle maker. Blend all ingredients until you achieve a pancake-like batter, adding more almond milk as needed. Add a heaping teaspoon of batter for each pizzelle, close, and cook for about 30 seconds. ** NOTE: cooking time will vary depending on your pizzelle maker.BLENDER BEET JUICE
No juicer needed to make this gorgeous fuschia red juice! All you need is a blender, a nut milk bag (cheesecloth or kitchen towel), and fresh produce! This Blender Beet Juice is made with beets, strawberries, carrots, green apple, clementine, lemon, and ginger for a healthy homemade juice the whole family will enjoy with no added sugar! MEDITERRANEAN PASTA WITH SPINACH + ARTICHOKES + KALAMATA Instructions. Cook your pasta according to package directions. Mix hummus, artichokes, garlic, olives, italian seasoning, salt + pepper together in a large bowl. Drain your pasta and add back to the same pot, add the spinach and hummus mixture and cook over low heat until the spinach starts to wilt (about 5 minutes) ROASTED STRAWBERRY RICOTTA TOAST Preheat oven to 350 degrees. Add all strawberries, maple syrup, vanilla, and salt in a large bowl and stir. Pour onto a sprayed baking sheet and roast for 20 minutes. Toast. Toast your favorite bread. Spread vegan ricotta cheese over top. Add roasted straweberries. Garnish with fresh basil leaves. Drizzle with honey, agave, or maplesyrup.
SAVORY SHORTBREAD HERB BISCUITS Let sit for 5 minutes to bind together. In your food processor/mixer (or by hand), whisk together the flour, salt, baking powder, and minced herbs. Add the butter, flax egg, parmesan cheese, and water until a dough forms. Transfer the dough to plastic/cling wrap and form into a ball/log and place in the freezer for about 15 minutes. PRETTY PINK MACARONS (VEGAN + GLUTEN-FREE) Place the chickpea brine into a small saucepan and bring to an almost boil medium heat. Simmer for about 10-15 minutes (the liquid will reduce by about 1/3). Once reduced, set aside to cool for about 5-10 minutes. Place the chickpea brine into a mixing bowl and AVOCADO + PEANUT SUSHI WITH MAPLE PEANUT SAUCE Place 2-3 strips of avocado on top of the rice, then add a line of peanuts (again not too many or it will be hard to roll) Roll your rolls and place in the fridge for about 10-15 minutes (makes it easier to cut. Slice into 1-inch pieces, making sure you use a sharp knife. Serve with peanut maple dipping sauce and garnish with sesame seeds if HEALTHY LITTLE VITTLES Cookie Monster Smoothie Bowl. by Gina Fontana April 3, 2021. April 3, 2021. This Cookie Monster Smoothie bowl is a gorgeous combination of banana, avocado, date, and spirulina topped with homemade plant-based, gluten-free chocolate chip cookie dough, chocolate covered chia seeds, and cacao. Lunch & Dinner. 25 PLANT-BASED, GLUTEN-FREE, VEGAN RECIPE ROUNDUP With the recent pandemic events from the Coronavirus Disease outbreak, I put together a 25 Plant-Based, Gluten-Free, Vegan Recipe Roundup that includes comfort food recipes from the Healthy Little Vittles blog that are super easy to make, healthy, boost immunity, and are family-friendly. If you like the recipes you see in this recipe roundup blog post, there's an option to subscribe to my LEMON VANILLA BISCOTTI Instructions. Preheat the oven to 350 degrees F. Combine the flaxseed meal and lemon juice in a small bowl and set it aside for about 5 minutes to gel up. Using an electric beater, beat the butter, sugar, and vanilla in a large bowl until smooth and CREAMY DIRTY MASHED POTATOES These Creamy Dirty Mashed Potatoes are ready in just 30 minutes and make the perfect side dish to any meal! Yukon gold potatoes, coconut cream, vegan parmesan cheese, garlic salt, pepper. That's it! Gluten-free, vegan, plant-based. ONE-POT SMOKED PAPRIKA CORN CHOWDER In a large stockpot, add about 3 tablespoons of olive oil and sautee the onions, celery, carrots, and garlic over medium-high heat, stirring occasionally. Once the vegetables are soft, add the potatoes, corn, vegetable broth, plant milk, salt, pepper. Stir in the smoked paprika, and nutritional yeast and bring to a boil. SMALL BATCH GRAIN-FREE BLUEBERRY LEMON POP TARTS Not only are these small batch grain-free blueberry lemon pop tarts gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The blueberry filling is made with real blueberries and naturally sweetened with maple syrup for a CARAMEL APPLE CHIA PUDDING The next day, melt the coconut oil and maple syrup together in a small saucepan over medium heat, then whisk in the almond butter, vanilla, and salt. Whisk constantly until it starts to thicken, then remove from heat. Place your chia pudding in bowls/cups, top with caramel and apple chips/fresh apple and whipped topping! MEDITERRANEAN PESTO COLLARD WRAPS Quinoa gets tossed with roasted zucchini and eggplant, kalamata olives, and sun-dried tomatoes, then wrapped in a collard green with hazelnut pesto and dates for a delicious, filling, healthy meal. These Mediterranean Pesto Collard Wraps are gluten-free and vegan. MEDITERRANEAN PASTA WITH SPINACH + ARTICHOKES + KALAMATA Instructions. Cook your pasta according to package directions. Mix hummus, artichokes, garlic, olives, italian seasoning, salt + pepper together in a large bowl. Drain your pasta and add back to the same pot, add the spinach and hummus mixture and cook over low heat until the spinach starts to wilt (about 5 minutes) BUTTERNUT SQUASH GNOCCHI Butternut Squash Gnocchi. Heat oven to 425° F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with ½ teaspoon salt and black pepper. Arrange on a baking sheet along with the minced garlic. Place in oven and roast until vegetables are pierced easilywith a
HEALTHY LITTLE VITTLES Cookie Monster Smoothie Bowl. by Gina Fontana April 3, 2021. April 3, 2021. This Cookie Monster Smoothie bowl is a gorgeous combination of banana, avocado, date, and spirulina topped with homemade plant-based, gluten-free chocolate chip cookie dough, chocolate covered chia seeds, and cacao. Lunch & Dinner. 25 PLANT-BASED, GLUTEN-FREE, VEGAN RECIPE ROUNDUP With the recent pandemic events from the Coronavirus Disease outbreak, I put together a 25 Plant-Based, Gluten-Free, Vegan Recipe Roundup that includes comfort food recipes from the Healthy Little Vittles blog that are super easy to make, healthy, boost immunity, and are family-friendly. If you like the recipes you see in this recipe roundup blog post, there's an option to subscribe to my LEMON VANILLA BISCOTTI Instructions. Preheat the oven to 350 degrees F. Combine the flaxseed meal and lemon juice in a small bowl and set it aside for about 5 minutes to gel up. Using an electric beater, beat the butter, sugar, and vanilla in a large bowl until smooth and CREAMY DIRTY MASHED POTATOES These Creamy Dirty Mashed Potatoes are ready in just 30 minutes and make the perfect side dish to any meal! Yukon gold potatoes, coconut cream, vegan parmesan cheese, garlic salt, pepper. That's it! Gluten-free, vegan, plant-based. ONE-POT SMOKED PAPRIKA CORN CHOWDER In a large stockpot, add about 3 tablespoons of olive oil and sautee the onions, celery, carrots, and garlic over medium-high heat, stirring occasionally. Once the vegetables are soft, add the potatoes, corn, vegetable broth, plant milk, salt, pepper. Stir in the smoked paprika, and nutritional yeast and bring to a boil. SMALL BATCH GRAIN-FREE BLUEBERRY LEMON POP TARTS Not only are these small batch grain-free blueberry lemon pop tarts gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The blueberry filling is made with real blueberries and naturally sweetened with maple syrup for a CARAMEL APPLE CHIA PUDDING The next day, melt the coconut oil and maple syrup together in a small saucepan over medium heat, then whisk in the almond butter, vanilla, and salt. Whisk constantly until it starts to thicken, then remove from heat. Place your chia pudding in bowls/cups, top with caramel and apple chips/fresh apple and whipped topping! MEDITERRANEAN PESTO COLLARD WRAPS Quinoa gets tossed with roasted zucchini and eggplant, kalamata olives, and sun-dried tomatoes, then wrapped in a collard green with hazelnut pesto and dates for a delicious, filling, healthy meal. These Mediterranean Pesto Collard Wraps are gluten-free and vegan. MEDITERRANEAN PASTA WITH SPINACH + ARTICHOKES + KALAMATA Instructions. Cook your pasta according to package directions. Mix hummus, artichokes, garlic, olives, italian seasoning, salt + pepper together in a large bowl. Drain your pasta and add back to the same pot, add the spinach and hummus mixture and cook over low heat until the spinach starts to wilt (about 5 minutes) BUTTERNUT SQUASH GNOCCHI Butternut Squash Gnocchi. Heat oven to 425° F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with ½ teaspoon salt and black pepper. Arrange on a baking sheet along with the minced garlic. Place in oven and roast until vegetables are pierced easilywith a
GRAIN-FREE CHERRY POP TARTS These Grain-Free Cherry Pop Tarts are gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The cherry filling is made with real cherries and naturally sweetened with maple syrup for a delicious healthier homemade pop tarttreat!
BUTTERNUT SQUASH SPINACH PASTA Instructions. Preheat the oven to 400 degrees. Arrange the cubed butternut squash pieces on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 15-20 minutes. Meanwhile, cook the pastaaccording to
THE ULTIMATE GLUTEN-FREE VEGGIE SANDWICH Up your sandwich game with this scrumptious green veggie goodness! Made with gluten-free bread of your choice, layered with vegan cream "cheese", kale pesto, avocado, lettuce, sprouts, cucumber, and tomato, you won't even miss the meat and you'll feel great eating it! CINNAMON SUGAR PIZZELLES Instructions. Heat your pizzelle maker. Blend all ingredients until you achieve a pancake-like batter, adding more almond milk as needed. Add a heaping teaspoon of batter for each pizzelle, close, and cook for about 30 seconds. ** NOTE: cooking time will vary depending on your pizzelle maker. MEDITERRANEAN PASTA WITH SPINACH + ARTICHOKES + KALAMATA Instructions. Cook your pasta according to package directions. Mix hummus, artichokes, garlic, olives, italian seasoning, salt + pepper together in a large bowl. Drain your pasta and add back to the same pot, add the spinach and hummus mixture and cook over low heat until the spinach starts to wilt (about 5 minutes)BLENDER BEET JUICE
No juicer needed to make this gorgeous fuschia red juice! All you need is a blender, a nut milk bag (cheesecloth or kitchen towel), and fresh produce! This Blender Beet Juice is made with beets, strawberries, carrots, green apple, clementine, lemon, and ginger for a healthy homemade juice the whole family will enjoy with no added sugar! ROASTED STRAWBERRY RICOTTA TOAST Preheat oven to 350 degrees. Add all strawberries, maple syrup, vanilla, and salt in a large bowl and stir. Pour onto a sprayed baking sheet and roast for 20 minutes. Toast. Toast your favorite bread. Spread vegan ricotta cheese over top. Add roasted straweberries. Garnish with fresh basil leaves. Drizzle with honey, agave, or maplesyrup.
SAVORY SHORTBREAD HERB BISCUITS Let sit for 5 minutes to bind together. In your food processor/mixer (or by hand), whisk together the flour, salt, baking powder, and minced herbs. Add the butter, flax egg, parmesan cheese, and water until a dough forms. Transfer the dough to plastic/cling wrap and form into a ball/log and place in the freezer for about 15 minutes. PRETTY PINK MACARONS (VEGAN + GLUTEN-FREE) Place the chickpea brine into a small saucepan and bring to an almost boil medium heat. Simmer for about 10-15 minutes (the liquid will reduce by about 1/3). Once reduced, set aside to cool for about 5-10 minutes. Place the chickpea brine into a mixing bowl and AVOCADO + PEANUT SUSHI WITH MAPLE PEANUT SAUCE Place 2-3 strips of avocado on top of the rice, then add a line of peanuts (again not too many or it will be hard to roll) Roll your rolls and place in the fridge for about 10-15 minutes (makes it easier to cut. Slice into 1-inch pieces, making sure you use a sharp knife. Serve with peanut maple dipping sauce and garnish with sesame seeds if Gluten-Free, Vegan, Plant-Based Recipes__
* Recipes
*
All books
and ebooks
Breakfast
Dessert
Drinks
Lunch & Dinner
Make
Your Own…
Recipe Roundups
Salads
Side Dishes
Snacks & Appetizers
Soups
Breakfast
BREAKFAST CHIA YOGURT GRANOLA TARTJune 2, 2021
Dessert
GLUTEN-FREE, VEGAN CINNAMON ROLL PIZZAMay 27, 2021
Breakfast
GRAIN-FREE LEMON POPPY SEED MUFFINSMay 17, 2021
Dessert
COCOA KRISPIE CRUNCH POPSMay 13, 2021
Breakfast
STRAWBERRIES AND CREAM GRANOLA BITESMay 10, 2021
Dessert
BLACKBERRY CREAM OATMEAL SANDWICH COOKIESMay 6, 2021
Dessert
APPLE PIE TACOS
April 29, 2021
Breakfast
BLUEBERRY OATMEAL FRENCH TOAST STICKSApril 10, 2021
books and ebooks
7-DAY VEGAN CHALLENGE EBOOKDecember 28, 2020
Breakfast
BREAKFAST CHIA YOGURT GRANOLA TARTJune 2, 2021
Breakfast
GRAIN-FREE LEMON POPPY SEED MUFFINSMay 17, 2021
Breakfast
STRAWBERRIES AND CREAM GRANOLA BITESMay 10, 2021
Breakfast
BLUEBERRY OATMEAL FRENCH TOAST STICKSApril 10, 2021
Breakfast
COOKIE MONSTER SMOOTHIE BOWLApril 3, 2021
Breakfast
CARROT CAKE GRANOLA BITESMarch 29, 2021
Breakfast
SMALL BATCH GRAIN-FREE BLUEBERRY LEMON POP TARTSMarch 22, 2021
Breakfast
GRAIN-FREE CHURRO DONUT HOLESMarch 1, 2021
Dessert
GLUTEN-FREE, VEGAN CINNAMON ROLL PIZZAMay 27, 2021
Dessert
COCOA KRISPIE CRUNCH POPSMay 13, 2021
Dessert
BLACKBERRY CREAM OATMEAL SANDWICH COOKIESMay 6, 2021
Dessert
APPLE PIE TACOS
April 29, 2021
Dessert
LEMON VANILLA BISCOTTIApril 10, 2021
Dessert
CARROT CAKE GRANOLA BITESMarch 29, 2021
Dessert
CARAMEL FILLED CHOCOLATE EGGSMarch 28, 2021
Dessert
HEALTHIER GIRL SCOUT THIN MINT COOKIESMarch 8, 2021
Drinks
PURPLE PASSION BLENDER JUICEJune 8, 2020
Drinks
ORANGE SUNRISE BLENDER JUICEMay 3, 2020
Drinks
BLENDER BEET JUICE
April 21, 2020
Drinks
PEANUT BUTTER BANANA DALGONA SMOOTHIEApril 15, 2020
Drinks
BLENDER GREEN JUICE
April 5, 2020
Drinks
ICED MATCHA DALGONA LATTEApril 3, 2020
Drinks
MATCHA LATTE
February 26, 2020
Drinks
VEGAN ITALIAN CREAM SODASFebruary 16, 2019
Lunch & Dinner
SPRING VEGETABLE SKILLET PAELLAApril 1, 2021
Lunch & Dinner
VEGAN BLACKBERRY PESTO GRILLED CHEESEMarch 26, 2021
Lunch & Dinner
OLIVE PESTO PASTA
February 16, 2021
Lunch & Dinner
NAAN BUTTER CAULIFLOWERJanuary 18, 2021
Lunch & Dinner
BUTTERNUT SQUASH SPINACH PASTANovember 30, 2020
Lunch & Dinner
STOVETOP VEGAN MAC AND CHEESENovember 5, 2020
Lunch & Dinner
VEGAN GLUTEN-FREE PUMPKIN MAC AND CHEESESeptember 28, 2020
Lunch & Dinner
BAKED POTATO GNOCCHISeptember 26, 2020
Make Your Own…
NATURALLY SWEETENED INSTANT POT APPLE BUTTEROctober 1, 2020
Make Your Own…
CINNAMON SUGAR COOKIE CEREALJuly 6, 2020
Make Your Own…
VEGAN MARSHMALLOWS
June 29, 2020
Make Your Own…
MINI EVERYTHING BAGELSJune 15, 2020
Make Your Own…
HOMEMADE VEGAN RICOTTA CHEESEJune 11, 2020
Make Your Own…
PURPLE PASSION BLENDER JUICEJune 8, 2020
Make Your Own…
GLUTEN-FREE VEGAN NAANJune 2, 2020
Make Your Own…
VEGAN HOLLANDAISE SAUCEMay 29, 2020
Recipe Roundups
VEGAN THANKSGIVING RECIPE ROUND-UPNovember 6, 2020
Recipe Roundups
25 PLANT-BASED, GLUTEN-FREE, VEGAN RECIPE ROUNDUPMarch 19, 2020
Salads
WATERMELON ROASTED PEACH AND COBBED CORN ARUGULA SALADSeptember 11, 2020
Salads
GREEN BEAN POTATO SALADAugust 17, 2020
Salads
BOURBON CHERRY KALE SALAD WITH ALMOND OAT GRANOLAJuly 27, 2020
Salads
CREAMY GRILLED ROMAINE SALADMarch 19, 2020
Salads
WALNUT PEAR SWEET POTATO MASON JAR SALADSAugust 9, 2019
Salads
SPRING DETOX MASON JAR SALADSApril 6, 2019
Salads
KANIWA PEAR SALAD
March 10, 2019
Salads
BRUSSELS + ROASTED CAULIFLOWER GRAPEFRUIT SALADNovember 1, 2018
Side Dishes
GLUTEN-FREE, VEGAN GREEN BEAN CASSEROLENovember 10, 2020
Side Dishes
BROWNED BUTTER BOURBON SKILLET SWEET POTATOESOctober 29, 2020
Side Dishes
GREEN BEAN POTATO SALADAugust 17, 2020
Side Dishes
MAPLE SRIRACHA CAULIFLOWERJuly 14, 2020
Side Dishes
GINGER DILL SPRING PEASApril 9, 2020
Side Dishes
CREAMY DIRTY MASHED POTATOESMarch 29, 2020
Side Dishes
CREAMY GRILLED ROMAINE SALADMarch 19, 2020
Side Dishes
CORNBREAD STUFFING
November 23, 2019
Snacks & Appetizers
STRAWBERRIES AND CREAM GRANOLA BITESMay 10, 2021
Snacks & Appetizers
CARROT CAKE GRANOLA BITESMarch 29, 2021
Snacks & Appetizers
VEGAN SPINACH ARTICHOKE DIPMarch 17, 2021
Snacks & Appetizers
BEET HUMMUS HASH BROWN TOASTJanuary 7, 2021
Snacks & Appetizers
CANDIED AMARETTO TRAIL MIXDecember 21, 2020
Snacks & Appetizers
BROWNED BUTTER CARAMEL POPCORNDecember 14, 2020
Snacks & Appetizers
HASH BROWN AVOCADO TOASTJuly 29, 2020
Snacks & Appetizers
CINNAMON SUGAR COOKIE CEREALJuly 6, 2020
Soups
ONE-POT SMOKED PAPRIKA CORN CHOWDERSeptember 19, 2020
Soups
SPINACH ARTICHOKE GNOCCHI SOUPJanuary 17, 2019
Soups
CURRIED BUTTERNUT SQUASH + LENTIL SOUPNovember 26, 2018
Soups
SLOW COOKER BROCCOLI “CHEESE” SOUPOctober 3, 2018
Soups
SLOW COOKER LASAGNA SOUPSeptember 12, 2018
Soups
BABY BOK CHOY + SHIITAKE RED CURRY SOUPMay 4, 2018
Soups
CREAMY PUMPKIN SOUP WITH CRISPY CHICKPEAS + POMEGRANATE…October 7, 2017
Soups
MISO TAHINI RAMEN NOODLE BOWLSSeptember 30, 2017
* My Books
* Moon Milk
* 7-Day Vegan Challenge Recipe eBook* About
* Work With Me
* Contact
* My Health Story
* Food Blogger Resources * Foodtography School Review * Food Photography Equipment* Shop
* Search…__
__ __
__
__
__
__
*
Breakfast
BREAKFAST CHIA YOGURT GRANOLA TARTby Gina Fontana
June 2, 2021
June 2, 2021
This Breakfast Chia Yogurt Granola Tart features a simple granola crust filled with a strawberry chia yogurt filling topped with fresh strawberries, blackberries, and raspberries for a gorgeous, healthy,gluten-free,…
*
Dessert
GLUTEN-FREE, VEGAN CINNAMON ROLL PIZZAby Gina Fontana
May 27, 2021
May 27, 2021
This Gluten-Free, Vegan Cinnamon Roll Pizza is such an easy dessert recipe that combines two popular recipes into one! You get all the flavors of a cinnamon roll without all…*
Main Course
GLUTEN-FREE PAPPARDELLE WITH WILD MUSHROOM RAGÙby Gina Fontana
May 22, 2021
May 22, 2021
A traditional rustic Italian dish showcasing simple ingredients including gluten-free noodles tossed in a flavorful mushroom ragù sauce. This Gluten-Free Pappardelle with Wild Mushroom Ragù will be your new favorite…*
Breakfast
GRAIN-FREE LEMON POPPY SEED MUFFINSby Gina Fontana
May 17, 2021
May 17, 2021
These Grain-Free Lemon Poppy Seed Muffins make the perfect breakfast and use a combination of cassava, coconut, and almond flour for that light and airy muffin texture. They are also…*
Dessert
COCOA KRISPIE CRUNCH POPSby Gina Fontana
May 13, 2021
May 13, 2021
These Cocoa Krispie Crunch Pops feature cocoa rice crisp cereal pressed into a popsicle mold and then coated in chocolate for the most deliciously sweet, fun gluten-free, vegan cocoa krispie…*
Breakfast
Snacks
& Appetizers
STRAWBERRIES AND CREAM GRANOLA BITESby Gina Fontana
May 10, 2021
May 10, 2021
No-bake superfood Strawberries and Cream Granola Bites that make the perfect breakfast, snack, or dessert! These gluten-free, vegan bites contain real strawberries, granola, chia seeds, flaxseed meal, almond butter, cinnamon,…*
Dessert
BLACKBERRY CREAM OATMEAL SANDWICH COOKIESby Gina Fontana
May 6, 2021
May 6, 2021
These Blackberry Cream Oatmeal Sandwich Cookies feature mini gluten-free, vegan oatmeal cookies filled with a vegan blackberry cream made with real blackberries for the perfect berries and creamsweet treat!…
*
Dessert
APPLE PIE TACOS
by Gina Fontana
April 29, 2021
April 29, 2021
These Apple Pie Tacos combine two of America’s favorites in one deliciously sweet dessert! Gluten-free cinnamon sugar coated corn tortilla shells baked to crispy perfection and then filled with a…*
Breakfast
BLUEBERRY OATMEAL FRENCH TOAST STICKSby Gina Fontana
April 10, 2021
April 10, 2021
These Blueberry Oatmeal French Toast Sticks are a healthier version of your childhood favorite made with whole grain oats and fresh blueberries for the best gluten-free, vegan, high fiber,freezer-friendly…
*
Dessert
LEMON VANILLA BISCOTTIby Gina Fontana
April 10, 2021
April 10, 2021
A deliciously easy Italian cookie recipe made gluten-free and vegan! These Lemon Vanilla Biscotti are bursting with flavor, are really easy to make and make the perfect lemon-flavored dessert. This…*
Breakfast
COOKIE MONSTER SMOOTHIE BOWLby Gina Fontana
April 3, 2021
April 3, 2021
This Cookie Monster Smoothie bowl is a gorgeous combination of banana, avocado, date, and spirulina topped with homemade plant-based, gluten-free chocolate chip cookie dough, chocolate covered chia seeds,and cacao…
*
Lunch & Dinner
SPRING VEGETABLE SKILLET PAELLAby Gina Fontana
April 1, 2021
April 1, 2021
A delicious plant-based weeknight meal made right in your skillet loaded with springtime vegetables. Enjoy this gluten-free Spring Vegetable Skillet Paella any day of the week made in just30-minutes.…
*
Breakfast
Dessert
Snacks
& Appetizers
CARROT CAKE GRANOLA BITESby Gina Fontana
March 29, 2021
March 29, 2021
No-bake superfood Carrot Cake Granola Bites that make the perfect breakfast, snack, or dessert! They contain real carrots, toasted coconut granola, chia seeds, flaxseed meal, almond butter, cinnamon,nutmeg, and…
*
Dessert
CARAMEL FILLED CHOCOLATE EGGSby Gina Fontana
March 28, 2021
March 28, 2021
An easy Easter treat that is super easy to make and will satisfy your chocolate craving! These Caramel Filled Chocolate Eggs are filled with a vegan, dairy-free, gluten-free, easy homemade…*
Lunch & Dinner
VEGAN BLACKBERRY PESTO GRILLED CHEESEby Gina Fontana
March 26, 2021
March 26, 2021
This Vegan Blackberry Pesto Grilled Cheese features layers of vegan mozzarella cheese, smashed blackberries and a homemade basil mint pesto stuffed between two pieces of grilled gluten-free, vegan breadfor…
*
Breakfast
SMALL BATCH GRAIN-FREE BLUEBERRY LEMON POP TARTSby Gina Fontana
March 22, 2021
March 22, 2021
Not only are these small batch grain-free blueberry lemon pop tarts gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The blueberry…*
Snacks & Appetizers
VEGAN SPINACH ARTICHOKE DIPby Gina Fontana
March 17, 2021
March 17, 2021
A deliciously creamy, plant-based vegan spinach artichoke dip made with nourishing whole foods, perfect to serve at your next potluck or party! This is a collaborative post with vegan chef…*
Dessert
HEALTHIER GIRL SCOUT THIN MINT COOKIESby Gina Fontana
March 8, 2021
March 8, 2021
These healthier copycat Girl Scout Thin Mint Cookies are made healthier with gluten-free, grain-free, naturally sweetened mint-flavored chocolate cookies coated in a decadent vegan chocolate coating for the perfect cookie…__Newer Posts
Older Posts __
SEARCH
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! MY FIRST PUBLISHED BOOK!Purchase
TURN YOUR FOOD PHOTOGRAPHY INTO A THRIVING BUSINESS! Click to learn more and enroll in Foodtography School today! Get 15% off by using code ginaON INSTAGRAM
HEALTHYLITTLEVITTLES Mix up your salad game this holiday weekend and tr CHERRY MANGO POPSICLES are a perfect treat for thi Nothing beats an All American burger for Memorial Where are my cinnamon roll lovers at? And where ar S’mores season is here! 😍 I have a fun s’mo This BREAKFAST CHIA YOGURT GRANOLA TART is so simp Cherry season is in full bloom! 🍒 I’ve teamed GLUTEN-FREE PAPPARDELLE WITH WILD MUSHROOM RAGÙ GFollow on Instagram
AS SEEN IN…
* __Facebook
* __Twitter
* __Instagram
* __Pinterest
* __Youtube
* __Bloglovin
AFFILIATE DISCLOSURE My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com COPYRIGHT © 2019 REGINA ANN FONTANA, LLCPrivacy Policy
__
Back To Top __
__ __
__
__
__
__
* Recipes__
*
All books
and ebooks
Breakfast
Dessert
Drinks
Lunch & Dinner
Make
Your Own…
Recipe Roundups
Salads
Side Dishes
Snacks & Appetizers
Soups
Breakfast
BREAKFAST CHIA YOGURT GRANOLA TARTJune 2, 2021
Dessert
GLUTEN-FREE, VEGAN CINNAMON ROLL PIZZAMay 27, 2021
Breakfast
GRAIN-FREE LEMON POPPY SEED MUFFINSMay 17, 2021
Dessert
COCOA KRISPIE CRUNCH POPSMay 13, 2021
Breakfast
STRAWBERRIES AND CREAM GRANOLA BITESMay 10, 2021
Dessert
BLACKBERRY CREAM OATMEAL SANDWICH COOKIESMay 6, 2021
Dessert
APPLE PIE TACOS
April 29, 2021
Breakfast
BLUEBERRY OATMEAL FRENCH TOAST STICKSApril 10, 2021
books and ebooks
7-DAY VEGAN CHALLENGE EBOOKDecember 28, 2020
Breakfast
BREAKFAST CHIA YOGURT GRANOLA TARTJune 2, 2021
Breakfast
GRAIN-FREE LEMON POPPY SEED MUFFINSMay 17, 2021
Breakfast
STRAWBERRIES AND CREAM GRANOLA BITESMay 10, 2021
Breakfast
BLUEBERRY OATMEAL FRENCH TOAST STICKSApril 10, 2021
Breakfast
COOKIE MONSTER SMOOTHIE BOWLApril 3, 2021
Breakfast
CARROT CAKE GRANOLA BITESMarch 29, 2021
Breakfast
SMALL BATCH GRAIN-FREE BLUEBERRY LEMON POP TARTSMarch 22, 2021
Breakfast
GRAIN-FREE CHURRO DONUT HOLESMarch 1, 2021
Dessert
GLUTEN-FREE, VEGAN CINNAMON ROLL PIZZAMay 27, 2021
Dessert
COCOA KRISPIE CRUNCH POPSMay 13, 2021
Dessert
BLACKBERRY CREAM OATMEAL SANDWICH COOKIESMay 6, 2021
Dessert
APPLE PIE TACOS
April 29, 2021
Dessert
LEMON VANILLA BISCOTTIApril 10, 2021
Dessert
CARROT CAKE GRANOLA BITESMarch 29, 2021
Dessert
CARAMEL FILLED CHOCOLATE EGGSMarch 28, 2021
Dessert
HEALTHIER GIRL SCOUT THIN MINT COOKIESMarch 8, 2021
Drinks
PURPLE PASSION BLENDER JUICEJune 8, 2020
Drinks
ORANGE SUNRISE BLENDER JUICEMay 3, 2020
Drinks
BLENDER BEET JUICE
April 21, 2020
Drinks
PEANUT BUTTER BANANA DALGONA SMOOTHIEApril 15, 2020
Drinks
BLENDER GREEN JUICE
April 5, 2020
Drinks
ICED MATCHA DALGONA LATTEApril 3, 2020
Drinks
MATCHA LATTE
February 26, 2020
Drinks
VEGAN ITALIAN CREAM SODASFebruary 16, 2019
Lunch & Dinner
SPRING VEGETABLE SKILLET PAELLAApril 1, 2021
Lunch & Dinner
VEGAN BLACKBERRY PESTO GRILLED CHEESEMarch 26, 2021
Lunch & Dinner
OLIVE PESTO PASTA
February 16, 2021
Lunch & Dinner
NAAN BUTTER CAULIFLOWERJanuary 18, 2021
Lunch & Dinner
BUTTERNUT SQUASH SPINACH PASTANovember 30, 2020
Lunch & Dinner
STOVETOP VEGAN MAC AND CHEESENovember 5, 2020
Lunch & Dinner
VEGAN GLUTEN-FREE PUMPKIN MAC AND CHEESESeptember 28, 2020
Lunch & Dinner
BAKED POTATO GNOCCHISeptember 26, 2020
Make Your Own…
NATURALLY SWEETENED INSTANT POT APPLE BUTTEROctober 1, 2020
Make Your Own…
CINNAMON SUGAR COOKIE CEREALJuly 6, 2020
Make Your Own…
VEGAN MARSHMALLOWS
June 29, 2020
Make Your Own…
MINI EVERYTHING BAGELSJune 15, 2020
Make Your Own…
HOMEMADE VEGAN RICOTTA CHEESEJune 11, 2020
Make Your Own…
PURPLE PASSION BLENDER JUICEJune 8, 2020
Make Your Own…
GLUTEN-FREE VEGAN NAANJune 2, 2020
Make Your Own…
VEGAN HOLLANDAISE SAUCEMay 29, 2020
Recipe Roundups
VEGAN THANKSGIVING RECIPE ROUND-UPNovember 6, 2020
Recipe Roundups
25 PLANT-BASED, GLUTEN-FREE, VEGAN RECIPE ROUNDUPMarch 19, 2020
Salads
WATERMELON ROASTED PEACH AND COBBED CORN ARUGULA SALADSeptember 11, 2020
Salads
GREEN BEAN POTATO SALADAugust 17, 2020
Salads
BOURBON CHERRY KALE SALAD WITH ALMOND OAT GRANOLAJuly 27, 2020
Salads
CREAMY GRILLED ROMAINE SALADMarch 19, 2020
Salads
WALNUT PEAR SWEET POTATO MASON JAR SALADSAugust 9, 2019
Salads
SPRING DETOX MASON JAR SALADSApril 6, 2019
Salads
KANIWA PEAR SALAD
March 10, 2019
Salads
BRUSSELS + ROASTED CAULIFLOWER GRAPEFRUIT SALADNovember 1, 2018
Side Dishes
GLUTEN-FREE, VEGAN GREEN BEAN CASSEROLENovember 10, 2020
Side Dishes
BROWNED BUTTER BOURBON SKILLET SWEET POTATOESOctober 29, 2020
Side Dishes
GREEN BEAN POTATO SALADAugust 17, 2020
Side Dishes
MAPLE SRIRACHA CAULIFLOWERJuly 14, 2020
Side Dishes
GINGER DILL SPRING PEASApril 9, 2020
Side Dishes
CREAMY DIRTY MASHED POTATOESMarch 29, 2020
Side Dishes
CREAMY GRILLED ROMAINE SALADMarch 19, 2020
Side Dishes
CORNBREAD STUFFING
November 23, 2019
Snacks & Appetizers
STRAWBERRIES AND CREAM GRANOLA BITESMay 10, 2021
Snacks & Appetizers
CARROT CAKE GRANOLA BITESMarch 29, 2021
Snacks & Appetizers
VEGAN SPINACH ARTICHOKE DIPMarch 17, 2021
Snacks & Appetizers
BEET HUMMUS HASH BROWN TOASTJanuary 7, 2021
Snacks & Appetizers
CANDIED AMARETTO TRAIL MIXDecember 21, 2020
Snacks & Appetizers
BROWNED BUTTER CARAMEL POPCORNDecember 14, 2020
Snacks & Appetizers
HASH BROWN AVOCADO TOASTJuly 29, 2020
Snacks & Appetizers
CINNAMON SUGAR COOKIE CEREALJuly 6, 2020
Soups
ONE-POT SMOKED PAPRIKA CORN CHOWDERSeptember 19, 2020
Soups
SPINACH ARTICHOKE GNOCCHI SOUPJanuary 17, 2019
Soups
CURRIED BUTTERNUT SQUASH + LENTIL SOUPNovember 26, 2018
Soups
SLOW COOKER BROCCOLI “CHEESE” SOUPOctober 3, 2018
Soups
SLOW COOKER LASAGNA SOUPSeptember 12, 2018
Soups
BABY BOK CHOY + SHIITAKE RED CURRY SOUPMay 4, 2018
Soups
CREAMY PUMPKIN SOUP WITH CRISPY CHICKPEAS + POMEGRANATE…October 7, 2017
Soups
MISO TAHINI RAMEN NOODLE BOWLSSeptember 30, 2017
* My Books__
* Moon Milk
* 7-Day Vegan Challenge Recipe eBook* About__
* Work With Me
* Contact
* My Health Story
* Food Blogger Resources__ * Foodtography School Review * Food Photography Equipment* Shop
* Search…__
Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0