Frequently Asked Questions

Nutritional content can vary between different brands of the same ingredients, especially when it comes to gluten-free and vegan ingredients. Because these ingredient items are less common, I don’t usually include nutrition information because it would vary based on what you can find in your area. For some recipes I offer ingredient substitutions or optional ingredients, in which case that would also alter the nutritional information. There are many great online nutrition calculators where you can plug in the exact ingredients and get the nutritional information. HERE is an example of a nutritional calculator.

I consume a gluten-free diet for health reasons. I have been gluten-free since before I created the Healthy Little Vittles blog, so I have not tried any of the recipes on the blog with regular flour and cannot say if they will work or not.

While I understand that some ingredients can be harder to find, I don’t recommend making your own substitutions unless it’s a different brand of the same ingredient, for example dairy-free yogurt. I spend a lot of time recipe testing to make sure that my recipes yield the best results, especially with gluten-free, vegan baked items, so following the ingredients and directions exactly is suggested.

If substitutions have been tried for a particular recipe, I will often create a section within the blog post that explains what ingredient swaps you may try.

Most often I use maple syrup, coconut sugar, dates or date sugar, or agave syrup in my recipes. I prefer to use a natural sugar if possible. If you would rather use cane sugar instead of coconut sugar you may do so, however, I wouldn’t use cane sugar as a replacement for a liquid sweetener like maple or agave syrup as the final result might not come out the same.

If you feel like you’d like to swap one natural sugar for another, that should work as long as it’s an equal swap- like maple syrup for agave syrup or coconut sugar for date sugar.

Unfortunately, that’s just gluten-free, vegan baking. There’s no gluten and no eggs to help baked good rise, so I make adjustments, such as gently flattening the cookies when they come out of the oven before they cool.

Some ingredient combinations such as combining apple cider vinegar in plant-based milk to create a vegan buttermilk can help gluten-free, vegan bakery to have a more airy and fluffy texture.

Thank you for your interest in my cookbooks! 🙂 The Beginner’s Guide To Gluten-Free Vegan Baking and Moon Milk are available in select stores, such as Barnes & Noble, Books-a-Million, and Amazon.

Healthy Little Vittles Everyday is only available on the Found website.

I am always so grateful for interest in sharing my recipes :). I do ask that if you’re interested in republishing any of the recipes and/or photographs on this blog please email me to ask permission. All of the content on this blog (unless otherwise noted) is my own copyrighted work. Please email me at gina@healthylittlevittlescom.bigscoots-staging.com to discuss compensation.

For inclusion of my work in a recipe roundup, you do not need to ask permission, but please do not re-post the original recipe. You may link back to the original recipe on my blog. You may use the photo, but only for purposes of showing the recipe you’re linking to.

If you would like to re-make any of my recipes for the use on your own platform you may do so, but please re-write all content, the blog post content as well as the written recipe instructions, in your own words and please take your own photography of the recipe. You also need to give credit to healthylittlevittlescom.bigscoots-staging.com in the post as well as the recipe card where it applies.

All of the photography on this blog is my own (unless otherwise noted). I have worked very hard to learn and educate myself on the art of food photography. All of the images on this blog are copyrighted. If you do share a photo from this blog, you MUST give Gina Fontana credit with a link back to healthylittlevittlescom.bigscoots-staging.com as the source. Use of my photos for clip art/stock images must be purchased. Please email me at gina@healthylittlevittls.com for pricing and licensing details.

I use a canon EOS 6D with a 100mm macro lens.

No. Currently I do not accept guest writers, posts, or other content on the Healthy Little Vittles blog.

You can find that information here.

I am not 100% vegan 100% of the time. I consume honey and occasionally I consume dairy (even though I shouldn’t because it bothers me, but I do love cheese!). I would say that I eat a vegan diet 98% of the year.

Yes. While I can handle tiny bits of gluten better than I previously have because I have been gluten-free for so long, I am very strict about consuming a gluten-free diet for health reasons. I can tell when I have been “glutened” and symptoms take days, sometimes weeks, to resolve.

While my family does eat a vegan, gluten-free diet at home, I do not put limits on what they can and cannot have. Instead, I educate them about healthy, whole foods and encourage them to eat a well balanced plant-based diet. I also don’t want my kids to feel like they are left out at birthday parties, school, or other events, so I do allow them to enjoy treats on occasion. I want them to grow up making their own educated choices.

I choose to use natural sugars because they are better for us, in moderation of course. There are actually some beneficial nutrients in maple syrup actually (again when consumed in moderation!) and natural sugars typically have a lower glycemic index (how fast your blood sugar rises from a certain food) than cane/white table sugar. This is a personal preference, but there’s a lot of added sugars in many of the foods we consume so I try to be mindful of my sugar intake as well.