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Image of chocolate chip muffins in muffin tin.

Einkorn Sourdough Chocolate Chip Muffins

These einkorn sourdough chocolate chip muffins are easy to make and delicious too! I use sourdough discard for these muffins, but, if you have active starter, that’s fine to use too!

What Is Einkorn?

If you’re new to einkorn, einkorn is a type of wheat. It has a simple genetic structure and has never been hybridized, which makes it easier to digest. It contains more antioxidants, vitamins, and minerals than modern wheat, especially if it’s purchased in it’s whole grain form and not all purpose, which has had the bran removed.

Taste-wise, it is nutty and warm, but it’s hardly noticeable in these einkorn sourdough muffins. Texture-wise, einkorn baked goods tend to be denser than goods made with modern wheat, but these muffins are light and fluffy! If you’re baking for picky eaters, this is the recipe to try!

Recipe Video

Image of 3 jars on a black and white gingham towel. The jars are filled with raspberry jam.

No Sugar Added Raspberry Jam

No sugar added raspberry jam is so easy to make! And it’s even easier if you own a Ball freshTECH Jam & Jelly Maker (J&J Maker for short)! I LOVE my J&J Maker! But I was tired of being limited by the few recipes that come with the Jam & Jelly Maker, so I decided to experiment. The first recipe I tried is my husband’s personal favorite–no sugar added blueberry jam! It’s a Bernardin recipe and you can find my post about it here. Keep reading to learn how to make this raspberry jam in the Jam & Jelly Maker!

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Why Use the Jam & Jelly Maker?

The Jam & Jelly Maker is so easy to use because it stirs for you! It also doesn’t require that you use your stovetop, which is a bonus if you work full time and do all of your cooking, canning, and baking on the weekends like me! It is so nice to be able to keep a large burner clear for lunch, dinner, or whatever I’m meal-prepping!

Supplies to Make Raspberry Jam

If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!

Will Other Berries Work in this Recipe?

Yes! According to the Bernardin website, the raspberries in this recipe can be replaced with strawberries, blueberries, sour cherries, gooseberries, or blackberries!

Recipe Video

How to Make No Sugar Added Raspberry Jam in Jam & Jelly Maker

Ingredients

Instructions

  1. First, mash 4 cups of rinsed raspberries.
  2. Prepare other ingredients–1 cup unsweetened fruit juice and 49 grams of Ball or Bernardin Low or No Sugar Pectin.
  3. Sprinkle pectin on bottom of Jam & Jelly Maker, spread raspberry mash evenly over the top, and add in fruit juice.
  4. Press “Jam” and press “Enter.” The J&J Maker will start stirring.
  5. After 4 minutes, the J&J Maker will beep. If you are adding any sweetener or butter, add it now, pouring the sweetener evenly over the top of the mixture. Put lid on.
  6. For the remaining 17 minutes, watch the J&J Maker carefully. If at any time it looks like the mixture may overflow, take the lid off and allow the mixture to cool.
  7. The J&J Maker will beep again when it is finished. Take the lid off and either store jam in refrigerator or continue with canning instructions.

    8. Canning Directions

  8. Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
  9. Debubble and double-check headspace. Add more jam, if needed.
  10. Clean rim off to ensure no jam is on it.
  11. Put a clean lid on and screw on band until fingertip tight.
  12. Put in water bath canner.
  13. Fill remaining jars until jam mixture is gone.
  14. Water bath process for 10 minutes, adjusting for altitude.
  15. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  16. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  17. Wash jars and store without bands on.
Image of small bowl with a cabbage and carrot mixture. Chopsticks are laying across the bowl.

Egg Roll in a Bowl in the Instant Pot

This egg roll in a bowl comes together super quickly! If served by itself, it’s low carb, but it’s also delicious served over rice! Like most of my recipes, it is customizable! You can add your favorite vegetables and change up your protein by either using other types of ground meat or tofu for a vegan option.

Egg Roll in a Bowl Seasonings

I recommend using white pepper and nanami togarashi in this dish. Nanami togarashi is a Japanese spice seasoning that features 7 spices, including red chili pepper!

If you can’t find white pepper or nanami togarashi in your area, you can either order them online or replace them with black pepper and red chili flakes.

Recipe Video

Image of cooked scrambled egg sitting in lunch meat.

Breakfast Egg Cups

These breakfast egg cups are delicious! They’re low carb, high protein, and a perfect grab-and-go treat for those busy mornings! Like most of my recipes, this recipe is customizable to dietary needs and restrictions.

Customizing Breakfast Egg Cups

If you’re avoiding cured meats, go with an uncured lunch meat and uncured bacon or leave the bacon out altogether! Applegate makes delicious, uncured lunch meats.

You can also use whatever kind of lunch meat is your favorite–ham, turkey, chicken, etc. The possibilities are endless!

If you’re avoiding pork, omit the bacon. If you’re avoiding dairy, omit the cheese. These breakfast egg cups cans fit your needs!

Recipe Video

Image of three jars filled with kiwi preserves.

How To Can Kiwi Fruit Preserves

These kiwi fruit preserves are easy to make and delicious too! The kiwi flavor combines nicely with the sweet, acidity of pineapple and lime juice. It’s delicious on sorbet, toast, or made into a vinaigrette! You can find my super simple vinaigrette recipe here!

As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.

Supplies to Make Kiwi Fruit Preserves

If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!

Recipe Video

How to Make Kiwi Fruit Preserves

Original Bernardin recipe can be find here.

Instructions

  1. First, peel and thinly slice 4 kiwis.
  2. Combine 4 peeled and sliced kiwis, 3 cups of sugar, 3/4 cup of pineapple juice, and 1/4 cup lime juice in a large stock pot.
  3. Heat over high heat until the mixture comes to a rolling boil that cannot be stirred down.
  4. Add in 1 packet of liquid pectin. I used Certo liquid pection.
  5. Bring back up to a boil.
  6. Stir constantly for 1 minute.
  7. Remove from heat.
  8. Store jam in refrigerator or continue with canning instructions.

    9. Canning Instructions

  9. Fill clean, warm jars with preserves, making sure to leave 1/4-inch headspace.
  10. Debubble and double-check headspace. Add more preserves, if needed.
  11. Clean jar rim off to ensure no preserves are on it.
  12. Put a clean lid on and screw on band until fingertip tight.
  13. Put in water bath canner.
  14. Fill remaining jars until mixture is gone. About 3 half-pint jars.
  15. Water bath process for 10 minutes, adjusting for altitude.
  16. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  17. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  18. Wash jars and store without bands on.

More Posts For You

Coconut Curry Soup in the Instant Pot

This coconut curry soup is delicious and comes together so quickly in the Instant Pot! And that’s not even the best part–it’s fully customizable! So if you’re low carb, high protein, or just want a bowl of hearty curry soup, this recipe is perfect for you!

Customizing Coconut Curry Soup

I try my best not to waste food, which is why I love recipes like this! If you have half a head of cauliflower, throw it in! Carrots starting to lose their crisp? Toss those in! A bag of wilting spinach in your produce drawer? Add it to this recipe!

You should also check out how to make my soup mix freezer bags, which makes throwing this recipe together a breeze!

I added potatoes, cauliflower florets, corn, and green beans to my recipe, but, if you’re low carb, omit the potatoes and corn. You might add in some mushrooms or whatever you have on hand!

Do I Need an Instant Pot?

If you don’t have an Instant Pot, don’t worry! You’ll follow the same recipe, but, instead of pressure cooking for 5 minutes, just simmer on the stovetop until your veggies are cooked through.

As an Amazon Affiliate, I earn from qualifying purchases.

Protein Options

I used tofu for a quick meal that didn’t require preparing an animal protein. However, pre-cooked cubed chicken or pork would be delicious in this coconut curry soup recipe!

Curry Powder for Coconut Curry Soup

Any curry powder you have on hand will work, but I highly recommend trying to get your hands on some S&B Curry Powder! It has a deep, rich flavor that steps any curry dish up a notch! It can typically be found at your local Asian Market or you can order it online here.

Recipe Video

Image of jar filled with apple butter and a spoon with apple butter on it.

How to Can Apple Butter – No Added Sugar

This apple butter is absolutely delicious and the best part is that it doesn’t contain any added sugar!

As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.

Supplies to Make Apple Butter

If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this apple butter easier!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!

Recipe Video

How to Make Apple Butter with No Added Sugar

Recipe adapted from the National Center for Home Food Preservation recipe.

Instructions

  1. Core and slice 9 pounds of apples.
  2. Add apples and 2 1/4 cups apple cider or apple juice to a roaster or slow cooker and cook on medium high heat.
  3. Once apples are very soft and falling apart, strain using a food strainer.
  4. Add apple mixture to roaster or slow cooker.
  5. Add 1 cup sucralose (optional), 2 tablespoons cinnamon, 1/2 teaspoon ground cloves, and 1 teaspoon ground allspice to apple mixture in roaster or slow cooker.
  6. Cook until apple butter is a deep brown and the sugars have caramelized.
  7. Add additional apple cider or apple juice if needed to thin mixture.
  8. For a smoother texture, use an immersion blender to blend the apple mixture.
  9. Store apple butter in refrigerator or continue with canning instructions.

    10. Canning Instructions

  10. Fill clean, warm jars with apple butter, making sure to leave 1/4-inch headspace.
  11. Debubble and double-check headspace. Add more apple butter, if needed.
  12. Clean jar rim off to ensure no apple butter is on it.
  13. Put a clean lid on and screw on band until fingertip tight.
  14. Put in water bath canner.
  15. Fill remaining jars until mixture is gone. About 10 half-pint jars.
  16. Water bath process for 10 minutes, adjusting for altitude.
  17. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  18. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  19. Wash jars and store without bands on.

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Low Carb Peanut Butter Haystacks

These delicious, peanut butter haystacks are reminiscent of no-bake cookies! They are, in fact, no bake, low carb, and keto-friendly! Each cookie contains only 2.4 net carbs!

Ingredients

You only need four ingredients for these delicious peanut butter haystacks–butter, unsweetened peanut butter, unsweetened coconut flakes, and sweetener of choice! I used sucralose, but monk fruit and stevia would work just as well.

If you’re dairy-free, replace the butter with coconut oil. Make sure to use coconut oil that is solid at room temperature, as it and the peanut butter help solidify these cookies.

Recipe Video

Image of 3 mason jars filled with a red, clear jelly.

How To Can Red Bud Jelly

Red bud trees are in bloom, and it’s time to make Red Bud Jelly! Red Bud Jelly is a beautiful pink jelly with a sweet, light, almost-grape flavor. The hardest part of making Red Bud Jelly is carefully removing the blossoms from the stems. Once you have removed the blossoms, it’s a super easy, quick canning project! Check out my video below for a visual aid.

As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.

Supplies to Make Red Bud Jelly

If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!

Recipe Video

How to Make Red Bud Jelly

Recipe adapted from the University of Wyoming Cooperative Extension Service Dandelion Jelly Recipe.

Instructions

  1. Fill a quart jar with red bud blossoms.
  2. Cover the red bud blossoms with 4 cups of boiling water.
  3. Let cool, then set in the refrigerator overnight to steep.
  4. The next day, strain the red bud “tea” into a large pot or Maslin jam pan.
  5. Bring tea to a boil.
  6. Add 3 tablespoons of lemon juice and 6 tablespoons (or one packet) of pectin to tea.
  7. Bring mixture back up to a boil, then add 4 cups of sugar.
  8. Bring to a boil again, stirring constantly for 1-2 minutes.
  9. Store jam in refrigerator or continue with canning instructions.

    10. Canning Instructions

  10. Fill clean, warm jars with jelly, making sure to leave 1/4-inch headspace.
  11. Debubble and double-check headspace. Add more jelly, if needed.
  12. Clean jar rim off to ensure no jelly is on it.
  13. Put a clean lid on and screw on band until fingertip tight.
  14. Put in water bath canner.
  15. Fill remaining jars until mixture is gone. About 4 half-pint jars.
  16. Water bath process for 10 minutes, adjusting for altitude.
  17. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  18. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  19. Wash jars and store without bands on.

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Image of a bowl with food. The food appears to be cauliflower, bacon, and eggs, topped with avocado slices.

Low Carb Breakfast Bowl

Whether you’re low carb or just trying to incorporate more vegetables into your daily eating, you can’t go wrong with this cauliflower breakfast bowl! It’s low carb, high protein, and it is absolutely delicious!

The Cauliflower

Cauliflower has grown in popularity in past years. It’s low carb and takes on the flavor of whatever seasonings you use. That’s why it works as “rice” or, in this case, faux-tatoes.

You can use frozen chopped cauliflower for this cauliflower breakfast bowl recipe, but I really recommend using about half of a fresh head of cauliflower so the recipe isn’t soggy or mushy.

The Bacon

I used real bacon bits in this breakfast bowl, but you can swap those out for turkey bacon, sausage, or any other kind of meat you prefer! Just cook the meat first, then remove it from the pan, so you can cook your onion and cauliflower in the leftover fat in the pan.

Recipe Video

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