Sunshine Granola: Welcome Back to my life granola!

My mornings are sweet and precious.  They are quiet and filled with coffee and devotions.  This is a special time of heartfelt prayer and conversation with my Heavenly Father. It is my time to focus before the world wakes up and fills my day with busy, but, sweet chaos.  

When I transition from my devotion time to breakfast, I struggle with my food options. When I started the AIP diet, I was disappointed by the breakfast choices.  They included the weirdest combinations of meat and vegetables.  None of the options went well with my sweet coffee morning bliss. So, I started researching ingredients that were AIP compliant and came up with a granola that is grain free and fits my life perfectly.  This scrumptious granola is great over fruit in the morning, as cereal with coconut milk,  or as a snack while hiking, kayaking, traveling, or even binge watching a Netflix show. 

The ingredients are simple.  Coconut is the main ingredient.  You can use any size of flakes you want.  Our local Walmart carries this organic brand for a super great price.  

Our local Natural Grocers stores sells these larger flakes in their bulk department for a super great price. 

So...... start with the coconut and mix it with maple syrup and your favorite dried fruit.  I use tart cherries because they help calm inflammation. 

Mix the ingredients well and place in a 9 X 13 pan lined with parchment paper.  

Place in the oven on 350 degrees and stir every 5 minutes until crisp and golden.

I have found that I can store this granola in a Rubbermaid container for a couple of weeks. Enjoy :) 

Sunshine Granola (AIP friendly)

2 cups of shredded coconut

1/4 cup of maple syrup

1/2 cup of tart cherries or your favorite dried fruit

• Mix all ingredients together 
• Place in a 9 X 13 pan that is lined with parchment paper
• Bake at 350 degrees
• Stir every 5 minutes until golden brown and crisp
• Store in airtight container for 2 weeks

AIP Meatballs on the Traeger

It is much easier to eat AIP (Autoimmune Protocol) in the summer.  The weather is hot, the appetite is less and fresh fruits and veggies abound.  Now that fall is here my appetite is increasing.

One thing that I really miss in fall is a big juicy burger, fresh off the grill, slathered with barbecue sauce.  Since barbecue sauce is made with tomatoes, which are not on the AIP plan, I was desperate to find a replacement.

My rhubarb plant was still producing beautiful stalks of fruit until a couple of weeks ago, so I did a quick search online and found this recipe for AIP Paleo Rhubarb BBQ Sauce .  All I can say is thank you to Gabriella.  This sauce is amazing and I don't feel like I'm missing out anymore!  The sauce is really awesome over my AIP Meatballs that I make on my Traeger and totally delicious slathered over big juicy hamburgers. I'm a happy girl!

To make my meatballs I begin by chopping vegetables.  Carrots add moisture and pack a nutritional punch, so I dice them fine.  

No meatloaf is complete without diced onions. Mmmmmmm

Add the diced carrots, onions, smoked sea salt, onion powder and garlic powder to the hamburger. Mix well!  It is easiest to mix if you wash your hands and dive right in. 

I got this old ice cream scoop years ago and it is a perfect 2 tablespoon scoop. I use it to scoop my meatballs. 

Clean up is a whole lot easier if I line my 9X13 pan with foil. Place the meatballs in the pan. 

Put the pan of meatballs in the traeger or oven.  

After 25 minutes, slather your sauce over them all and bake another 10 minutes. 

I like to place the cooked meatballs over lettuce and slice red onion and green onion over the top. Seriously so delicious!  

AIP Traeger Meatballs

2 pounds of good quality grass-fed ground beef
1 large onion
1 cup of diced carrots
1 teaspoon smoked sea salt
1 teaspoon onion powder
1 teaspoon garlic powder

• Preheat oven or Traeger to 375 degrees.
• Combine all ingredients in a large mixing bowl.
• Form meatballs with 2 tablespoons of mixture for each.
• Place meatballs in a 9X13 inch pan.
• Place on a preheated Traeger or oven and close door.
• Bake for 25 minutes.
• Spoon AIP Paleo Rhubarb BBQ Sauce over each meatball.
• Close door and bake an additional 10 minutes.