Eosinophilic Esophagitis Friendly Celery Sticks with Lemon Sunflower Butter
Crunchy celery paired with a bright, creamy dip sounds simple, but the lemon sunflower butter here genuinely elevates the whole thing into something you'll want to make on repeat. The dip comes together in minutes — just sunflower seed butter, fresh lemon juice and zest, olive oil, salt, and pepper stirred until silky smooth. Managing eosinophilic esophagitis means navigating a long list of common trigger foods, and this snack sidesteps the usual culprits entirely, relying on clean, whole ingredients with no dairy, wheat, eggs, soy, tree nuts, or peanuts in sight. Sunflower seed butter brings a rich, nutty depth that makes the dip feel indulgent without any of the worry. The lemon zest is the secret weapon — it cuts through the earthiness of the sunflower butter and keeps every bite feeling fresh and lively. Whether you're packing it for lunch, setting it out as an after-school snack, or just need something satisfying that won't cause a flare, this one delivers without compromise.
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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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