For most, it’s the most gluten-filled time of the year.
It used to be for Certified Health Coach Megan Adams Brown, too.
When she first went gluten free after being diagnosed with an autoimmune disease in her early 20s, Megan will tell you the only thing without gluten on her family’s Thanksgiving table were the canned green beans that were meant for the dog.
That was more than 10 years ago now and she proudly says “the gluten-free section has taken over the table.” And her family isn’t mad about it.
“The better-for-you options just crowded out the not-as-good-for-you stuff, which I laugh because it’s the same way I help people change their diets,” she says. “We focus on what to add in instead of what we’re taking away and before they know it, everything’s different.”
The recipes in Megan’s new free holiday recipe book are the ones that have made it to holiday tradition status over the years at her own family gatherings.
She shared a sneak peak of some of the delicious recipes inside with us. Scroll the gallery for more!
Get all the recipes in Megan’s FREE Gluten Free Holiday Recipe Book.
About Megan Adams Brown, CHC
Megan Adams Brown is a certified health coach, recipe blogger and twin mama all about teaching people how to do “healthy” for them, in real life, in a way that makes it a choice, never a rule. After being diagnosed with an autoimmune disease in her early 20s, Megan went gluten-free. In 2010, she got her health coaching certification, and since then has been helping others to turn an overwhelming diet or lifestyle change into something that’s positive and absolutely life changing. Check out Megan’s website for more gluten-free recipes and nutrition programs.
6. Apple and Pecan Salad
For this fresh apple and pecan salad recipe feel free to adjust quantities of ingredients. For example, if you really like the pecans, just add more. This is a light way to get any large holiday meal started right.
INGREDIENTS
6-8 cups mixed greens
1/4 of a red cabbage, sliced thin
1 apple, diced
1/2 cup pecans, chopped
1/4 of a red onion, very thinly sliced
1/4 cup currants
1/4 cup pumpkin seeds
1/4 cup hemp seeds
For the dressing:
1 tbsp apple cider vinegar
3 tbsp extra-virgin olive oil
1 tsp dijon mustard
salt and pepper
DIRECTIONS
Combine ingredients in a large salad bowl. Note: Depending on how many you’re serving and your preferences, feel free to adjust quantities of ingredients. For example if you really like the pecans, add more.
In a small bowl combine dressing ingredients and whisk to combine.
Before serving, dress salad and toss to coat evenly.
