Fresh & Delicious recipes from our kitchen to yours
These Mini No-Bake Chocolate Raspberry Cheesecakes are the perfect single-serve dessert for a date night in. Traditional Cheesecake Vs No-Bake Cheesecake So what is the difference between cheesecake and no-bake cheesecake you might ask? Well, besides the obvious of baked vs not, there is actually a significant textural difference. In […]
This simple Steak Salad with Deviled Eggs and a Lemon, Horseradish and Truffle Vinaigrette is a fabulously delicious low carb dinner.
This beautiful and delicious Gin & Pear Jam Smash combines classic flavors in an updated fashion, resulting in a refreshing cocktail you will want to make again and again.
This healthy take on a classic Mississippi Pot Roast combines clean ingredients to make this dish Paleo and Whole30 compliant.
Check out this informative trip guide to visiting Colorado Springs with toddlers, including where to stay, where to eat and what to do.
This Whole30 Pork Tenderloin with Balsamic Caper Pan Sauce and Basil, Truffle Mashed Potatoes is recipe I have been excited about sharing for a while. I actually first made it a couple of weeks ago, thinking it would need a tweak or two, but it can out perfect the first […]
This Whole30 Chili Lime Salmon with Mexican Spiced Sweet Potatoes and a refreshing cucumber and avocado salad is a perfect weeknight meal that comes together in 30 minutes.
This Paleo Chicken salad combines shredded chicken breast with grapes, green apples, celery, onion, pecans and tarragon for a delicious meal.
This Whole30 / Paleo take on a classic Lancashire Lamb Hotpot consist of lamb and veggies slow cooked in a rich gravy and topped with sliced potatoes. Delicious!
This Whole30 Egg roll in a bowl is healthy twist on a traditional egg roll that is packed with flavor and takes less than 20 minutes to prepare.
My name is Elizabeth Jordan-Flight and I am the woman behind The Jam Jar Kitchen. I love creating fun, fresh, seasonal recipes that the whole family will in enjoy, in addition to a variety of jams, chutneys, pickles and ferments. I also run a small but might nonprofit called Preserve International that works with women small-scale farmers to reduce their post harvest crop loss through innovative food preservation technology and training. You can learn more about our cause by clicking the link below.
