The holiday season is here! and for many of us, it brings the same mix of excitement and overwhelm. We want food that feels nostalgic and comforting… without the seed oils that sneak into nearly every classic dish.
This week, we’re launching something we’ve quietly been building for over a month: your complete, real-food blueprint for the season.
Introducing the Seed Oil Free Holidays Guide
We’re thrilled to release the Seed Oil Free Holidays Guide: a full, seed-oil-free roadmap for Thanksgiving, Christmas, and New Year’s Eve.
Menus, hosting plans, shopping lists, timelines, and full recipe books — all rebuilt from the ground up with real fats and real nourishment.
And joining us for this special launch is , whose journey from pastry chef to health advocate has inspired thousands. Her resilience through celiac disease, lupus, and rebuilding her health through real food makes her the perfect voice to accompany this holiday edition.
🎥 Clip of the Week: “Seed Oil Free Rituals”
This week’s carousel dives into the small, grounding rituals that transform holiday cooking into something intentional: from swapping industrial oils to reconnecting with the fats our grandparents used.
This is the heartbeat of the new guide:
real traditions, real ingredients, real nourishment.
Why This Guide Matters (and why we built it)
For the past decade, seed oils have quietly taken over nearly every corner of the holiday table.
They show up in places where most people would never think to look: the “homemade” pies someone brings to dinner, the roast vegetables coated in a mysterious “vegetable oil blend,” the canned fillings, the gravy packets, the boxed stuffing, the dinner rolls, the cookies, the casseroles, the dips… and almost every store-bought shortcut we rely on when life gets busy.
We’ve normalized it so deeply that most families don’t even realize how different holiday food tasted, and felt, before industrial oils became the default.
The result? This season, which should ground us, soothe us, and reconnect us with our people, ends up leaving many feeling inflamed, exhausted, bloated, foggy, anxious, or just off. And during a time when our bodies need stability, warmth, and nourishment the most, those oils interfere with energy, mood, inflammation, immune response, and even recovery from stress.
That’s exactly why we created this guide:
to give you a clear, confident, seed-oil-free path through the three biggest holidays of the year, without confusion, overwhelm, or the pressure to “reinvent” anything.
This is not a restrictive holiday plan.
It’s a restorative one.
Inside, you’ll find:
Complete menus for Thanksgiving, Christmas & New Year’s Eve
Step-by-step hosting plans that keep things calm and intuitive
Seed-oil-free versions of every single classic
Shopping lists broken down for each holiday
Timeline checklists to help you prep without stress
Clean swaps you can use at any table — even if you’re not the one hosting
Full recipe books for each celebration
It’s the guide we wish existed years ago! something simple, warm, and practical that brings real nourishment back to the center of gathering.
And at the heart of this launch is Michelle Johnson, whose story reflects the spirit of this entire movement.
A former pastry chef who spent years battling celiac disease and lupus, Michelle rebuilt her health by rebuilding her kitchen. She swapped the ultra-processed ingredients she had been trained to use for real fats, real techniques, and deeply intentional cooking.
She went from surviving to leading, teaching others how to reclaim their health through the same changes that transformed her life.
Her journey reminds us of something crucial:
eating well isn’t complicated — it’s just unfamiliar.
Once you reconnect with real ingredients, everything shifts.
You can download it right here:
Michelle’s Gluten & Seed Oil Free Pie Crust
Light, flaky, clean — perfect for any holiday filling.
Ingredients:
1 cup gluten-free baking flour (Michelle uses Bob’s Red Mill)
½ tsp sea salt
½ cup unsalted butter, cubed
2–3 tbsp cold water
Method:
Preheat oven to 350°F.
Whisk flour and salt in a medium bowl.
Cut in butter using a fork or pastry blender.
Slowly add cold water until a dough ball forms. Flatten into a disc.
Refrigerate 30 minutes.
Roll dough between two sheets of wax paper.
Flip into a greased 9-inch pie plate (grease with tallow or butter).
Shape edges, poke holes with a fork.
Bake 10 minutes or until lightly golden.
Skip pre-baking for baked pies like pumpkin pie.
Seed Oil Free Tip:
Avoid gluten-free doughs made with “vegetable oil blend,” soybean oil, canola oil, or palm-oil shortenings. Stick to butter, ghee, tallow, or lard for truly traditional, stable-fats baking.
Recipe by Michelle Johnson (@glutenfreewithshelly)
Founder of The Celiac Code
Your full guide is ready — download it, share it, cook from it, and make this season a turning point.
Download the Seed Oil Free Holidays Guide (Free)
Explore our Knowledge Hub: SeedOil.com/resources
For daily real-food rituals, follow us @seedoilmovement
Here’s to a season rooted in warmth, clarity, and real nourishment.
— The SeedOil.com Team