Breastfeeding Friendly Celery Sticks with Lemon Sunflower Butter
Crunchy, fresh celery paired with a bright, citrusy dip is one of those snacks that feels effortless but genuinely satisfying — exactly what you want when you're feeding yourself well and keeping energy up. The lemon sunflower butter comes together in a single bowl with just a handful of real, wholesome ingredients: sunflower seed butter, fresh lemon juice and zest, olive oil, and a pinch of seasoning. Sunflower seed butter is a fantastic source of healthy fats and vitamin E, making it a smart, nourishing choice during the postpartum period when your body has extra demands. The whole thing is free from added sugar, which means you're getting genuine fuel rather than a spike-and-crash snack. A splash of water can loosen the dip to whatever consistency you prefer — thick enough to spread or silky enough to scoop. It's the kind of recipe you can prep in minutes and keep in the fridge for easy, grab-and-go snacking throughout the day.
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Learn more →Ingredients
4 servings
- 1 bunch celery (about 10–12 stalks)
For the lemon sunflower butter
- ½ cup sunflower seed butter (unsweetened, no added sugar)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
- ⅛ tsp ground black pepper
- 1–2 tbsp water, to thin (optional)
Instructions
- 1
Wash and dry the celery stalks, trim the ends, and cut each stalk into 4-inch sticks. Arrange on a serving plate or in a container.
- 2
In a small mixing bowl, combine the sunflower seed butter, lemon juice, lemon zest, olive oil, salt, and black pepper. Stir until smooth and fully combined.
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