I’m so excited to share this recipe from Kate, who also has Crohn’s disease. We first connected on Instagram and we have a similar determination to use food as medicine. Enjoy!
Fall is here with winter quickly following, and Thanksgiving is less than two weeks away! I cannot believe the holiday season is already in full swing. Between a few friendsgivings, Thanksgiving, office parties, baby and wedding showers, and then Christmas eve, Christmas and New Year’s Eve, I know one thing is for sure – there won’t be a shortage of food in my life for the next few months.
For many people, planning these events or attending them is an exciting part of their holiday tradition, but for some of us living with Crohn’s Disease, Ulcerative Colitis, Celiac Disease, and other autoimmune disorders, the thought of new foods and the potential for a flare can be a little scary.
Last weekend, we started planning for the holidays. For Thanksgiving in particular, there will be a full house with relatives from out of town visiting and we wanted to make sure all palettes were accommodated. I was so relieved. I voiced my interest in helping with the planning process in an effort to make sure I can contribute foods friendly to my diet, while also not taking away from dishes that others wait all year for.
For years, I had feared that I would upset the host, whether it was a friend or family member, by not scarfing down multiple helpings of their most acclaimed dish or by only putting a few flare-friendly things on my plate. But, one great thing about these food centered events is that they are generally times when you are bring something of your own to contribute.
At times, this was also a scary thought because I wasn’t sure who would want to eat the gluten free or paleo friendly option at an event centered on indulgence, but turns out most people greatly welcome a health conscious dish!
So, in the spirit of the holidays, I am sharing a dish that is great for a big crowd like those at friendsgiving, Thanksgiving, Christmas or even New Years Day for recovery! It is gluten free and can be modified to paleo and can be prepped the night before because, in reality, many of us spend the day of rushing around trying to figure out what is missing from the menu.
Now you will be able to have one dish fully prepared! Happy Holidays to all of you! Enjoy!
Kate is a 27 year old attorney and legal content writer, living in Chicago. She recently started a blog called The Peaks & The Valleys, focused on her journey with Crohn’s Disease, thyroid issues and resulting dietary restrictions, as well as managing career, travel, and life in general. Follow along with her on Instagram, Facebook, or subscribe to her blog here!
Loaded Brussel Sprout Salad (Gluten Free, Dairy Free)
Ingredients
For the Salad:
1 cup quinoa
1–2 chicken breasts, seasonings to taste
3 pieces bacon
About 20 brussel sprouts
handful of asparagus
2 bunches of kale
1 tbsp garlic
1/4 red onion
Feta cheese (optional)
For the Dressing:
1/2 cup olive oil
1 tbsp dijon mustard
1/4 cup lemon juice
Instructions
- Cook quinoa. Add 1 cup of quinoa + 2 cups of water, boil on medium-high for about 10 minutes, until all the water is absorbed into quinoa.
- Prepare chicken in any way you choose, such as pan frying with salt and pepper. I used shredded chicken I had made for a different recipe in the crockpot.
- Preheat oven to 410 degrees and place strips of bacon on baking sheet and cook for 15 minutes or until crispy. You can also use bacon bits or bacon you have previously made.
- While the bacon and quinoa cook, thinly slice brussel sprouts, chop asparagus, and shred kale. Combine in a large bowl and toss in olive oil, garlic, salt and pepper.
- Remove bacon. Place the brussel sprouts, asparagus, and kale on baking sheet and bake for roughly 20 minutes.
- While these bake, chop the bacon and thinly slice the red onion.
- Combine the quinoa, chicken, red onion, bacon, asparagus, kale and brussel sprouts.
- Pour dressing over the salad, add feta (if using), and toss!
- Refrigerate for a few hours (up to 24 hours, but you may need to add more dressing).
