GF Girl Next Door: Going with your gut & Lemon, Apple, and Brussels Sprout Salad Recipe
What I’m about to say can be applied to so many moments in your life, especially when it comes to your health:
“Listen to your instincts, and go with your gut.”
Learn from my mistakes. I was sick for about 2 years before I went and finally talked to someone about my symptoms. People would tell me it was all in my head or they would say that I just “over did it” that night. No one can tell you how you feel. Only you know how you feel.
Especially when it comes to considering a gluten-free diet, the best advice I can give you is to listen to your body and follow your gut. If something doesn’t sit right with you or you have a negative reaction to a meal, take time to evaluate what your body is telling you. Again, protect your health and listen to your gut. It’s only going to benefit you in the long run. Below is one of my favorite recipes that I know you will enjoy. Let’s just say I have a gut feeling about it!
Lemon, Apple, and Brussels Sprout Salad
My lemon, apple, and Brussels sprout salad. The freshness of the lemon combined with the earthiness of the brussels sprouts makes this the perfect dish for any occasion: Sunday brunch, lunch on the go, or a side salad for dinner. Lemon is such an unique and often forgotten ingredient. It can be enjoyed in many different ways and added to both sweet and savory recipes. Add some juice to your marinade for your chicken or fish, or zest some into your blueberry and lemon muffin batter.
- 1 package of fresh Brussels sprouts = about 18 count/ 5 cups shredded
- 1 tablespoon ghee
- 2 hard boiled eggs either sliced or chopped (made ahead of time)
- 1 green apple chopped
- ½ chopped pecans or walnuts
- Juice from half a lemon
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 2 teaspoons lemon zest
Shred your Brussels sprouts. You can either use a grater, chopper (like mine from Pampered Chef) or a food processor.
Heat your saucepan on medium heat and add your tablespoon of ghee. Toss in your shredded Brussels sprouts and let sauté for about 8 minutes. You want the brussels sprouts to become tender and lightly browned.
Next, chop your green apple into very small cubes. Set aside.
Prep your dressing: whisk together in large bowl the juice from half a lemon, olive oil, apple cider vinegar, and lemon zest.
Remove your brussels sprouts from the stove and add into the large bowl that has your dressing. Add your chopped pieces of apple and stir all together.
Lastly – either slice or chop your hard boiled eggs, and roughly chop your pecans or walnuts. Add to the bowl.
I hope you enjoy this recipe, and as always, thanks for reading.
All of the photography in this post was shot by the very talented Sarah of Sarah Jayne Photography.
ABOUT THE AUTHOR: DELIA MOONEY
I am the Editor and Founder of the lifestyle and food blog “Hey, What’s the Dealio?” My blog is all about my love of food, working out, living a healthy life, spending time with family and friends, and getting the most out of every day. It’s about celebrating old family traditions and creating new ones that I can pass on. It’s about mixing the simple with the complicated and the savory with the sweet. In Fall 2013, I was diagnosed with celiac disease, so my blog includes a variety of gluten free and paleo recipes. I’m here to prove that gluten free and healthy recipes don’t have to be taste free. This blog is about me trying and creating recipes I love for the people I love. I associate family and friends with food and I associate food with happiness.
Read more about and from the author: Delia’s WiLab Profile