This is a great share from my clinical instructor- nut butters are a great way to balance the carbs and sweets..

Example- banana and a nut butter... Yummy and our bodies benefit from it greatly from energy etc..

There are just some things that are meant to go together....

Plus homemade equals less preservatives and additives because you know what's in it...

Hope you enjoy...   Website Link Here 

Actual written directions and Video are also below... 

This would be great for all the extra fruit we get this time of year...

Plus it looks yummy and fun to try with my 9 year old... my diabetic spouse can enjoy a bit of it too along with myself with my metabolic issues...

Will post when we make it and try it... Hoping sometime this weekend or next week with home made gluten free biscuits or bagels...    Website link here- 
******
5-Berry Sugar-Free Jam Recipe
​
Total Time: 35 minutes

Yields: 3 cups | Serving Size: 2 tablespoons | Calories: 35 | Total Fat: 2g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Carbohydrates: 5g | Fiber: 3g | Sugar: 1g | Protein: 1g | SmartPoints (Freestyle): 1

Ingredients

• 1 cup raspberries, fresh or frozen
• 1 cup strawberries, fresh or frozen (tops removed)
• 1 cup blueberries, fresh or frozen
• 1 cup blackberries, fresh or frozen
• 1/2 cup dried acai berries
• 1/3 cup water
• 1/2 cup chia seeds

Instructions

1. Combine all the berries and the water in a large pot. Bring to a boil on medium heat, stirring often. Reduce to a simmer and simmer for about 30 minutes or until the berries have mashed. Make sure to stir often to prevent the jam from burning!
2. Stir in the chia seeds and simmer for 3 minutes. Let cool completely before storing in the refrigerator or freezer.

These are awesome...
Great for your health and stylish for your kitchen...
Tasty food for all year long..

Website link here

Recipes Below: 

INGREDIENTS CAJUN SEASONING BLEND

• 2 1/2 tablespoons sea salt
• 1 tablespoon oregano
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

CHILI SEASONING BLEND

• 2 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 tablespoon paprika or smoked paprika
• 1 tablespoon onion powder
• 1/2 tablespoon oregano
• 1 teaspoon sea salt
• 1 teaspoon black pepper

JERK SEASONING BLEND

• 3 tablespoons dried minced onion
• 1 tablespoon thyme
• 1 tablespoon allspice
• 1 tablespoon black pepper
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 1 teaspoon garlic powder

MEDITERRANEAN SEASONING BLEND

• 2 tablespoons basil
• 2 tablespoons oregano
• 2 tablespoons kosher salt
• 1 tablespoon parsley flakes
• 1 tablespoon dried minced onion
• 1 teaspoon black pepper

SALT FREE ALL PURPOSE SEASONING BLEND

• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon parsley
• 1 1/2 teaspoons black pepper

RANCH SEASONING BLEND

• 2 1/2 tablespoons parsley
• 2 teaspoons dried dill
• 2 1/2 teaspoons garlic powder
• 2 1/2 teaspoons onion powder
• 2 teaspoons dried minced onion
• 1 teaspoon black pepper
• 1 1/2 teaspoons sea salt

PUMPKIN PIE SPICE BLEND

• 4 1/2 tablespoons cinnamon
• 1 tablespoon ginger
• 1 tablespoon nutmeg
• 1 tablespoon allspice
• 2 teaspoons ground cloves

ITALIAN SEASONING BLEND

• 4 teaspoons basil
• 4 teaspoons oregano
• 4 teaspoons rosemary
• 4 teaspoons marjoram
• 4 teaspoons thyme
• 4 teaspoons savory
• 2 teaspoons garlic powder

TACO & FAJITA SEASONING BLEND

• 2 tablespoons chili powder
• 4 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon chipotle chili powder, optional (for a spicier mix)

INSTRUCTIONS

• For each seasoning blend, combine all ingredients together and mix well.  Store in air tight container and stir before using.  
• Optional: For Jerk and Italian Seasoning Blends, place ingredients in a small food processor and process until finely ground.  Store in an air tight container.

​*Note: nutrition information is for one entire batch of No Salt All Purpose Blend (for example purposes only)Each batch makes roughly 7-8 tablespoons of mix

I saw this recipe being floated around Facebook and it looked so yummy...but with food sensitivities (gluten, soy, & dairy just to name a few) plus a diabetic in the house I couldn't just make the muffins as is...

So with the help of my awesome husband (my math isn't the greatest-- dyslexia) I was able to make these muffins for my whole family which by the way they loved.  We never did get around to making the icing the original recipe provided because   some times less is more....

Hope you enjoy them as much as we did!

Ingredients-

1 cup Butter (melted)
2 cups Sweetener (I use Splenda)
3 ¼ cups Gluten Free Flour (I use King Arthur measure for measure flour)
1 tsp Vanilla Extract
½ tsp Salt
1 ½ tsp Baking Soda
1 ½ tsp Xanthan Gum (MFM flour already has it & for those with a corn allergy use a 1:1 ratio of Guar Gum)
1 tsp Ground Cinnamon
¼ tsp Ground Nutmeg
¼ tsp Ground Allspice
2 cups Carrots (shredded)
1 cup Apple (peeled and shredded)
1 cup Zucchini (shredded)
3 Eggs
¾ cup Almond Milk (almond, soy, dairy etc.)

Directions

Shred apples, carrots and zucchini put in mixing bowl then add dry ingredients then wet ingredients. Mix until a thick cake batter forms put into a greased muffin pan. Bake at 400 degrees F. for 20 - 25 minutes makes 12 muffins

Okay-- been on a carb kick since having to go gluten free and soy free... hoping to try some other things soon...

Until then here is a bread -- it was kind of crumbly... so it needs some tweaking..
***********************
1 ¾ cup Milk (dairy, soy, almond etc.)
3 tbl Olive Oil
2 Eggs ( or egg substitute equivalent)
3 tbl Honey
1 tsp Apple Cider Vinegar
1 ½ tsp Salt
4 cups Gluten Free Flour (I use King Arthur measure for measure flour)
2 ½ tsp Xanthan Gum ( King Arthur measure for measure flour already has it)
1 tbl + ¾ tsp Chia Seeds
3 tbl Water (hot)
2 ½ tsp Yeast
First mix Chia Seeds and Water in a separate container, let sit for 10 min then add ingredients in order. Scrape sides of bowl, cover and allow to rise for 1 hour then put in a greased and parchment paper in the bottom of a loaf pan. Let rise for an additional hour. Bake at 325 degrees F. for 35-45 minutes or until cake tester comes out clean.
Makes 1 loaf.