Corn Pudding

Thanksgiving is just around the corner, and unfortunately, that strikes fear into the hearts of anyone on an elimination diet. Yes, the opportunity to spend time with your family is wonderful, but doing that while sitting around a table filled with foods you can't safely eat, is, well, unpleasant at best. So what's a girl to do? Make sure some of those foods ARE safe for you to eat. Here are a few strategies to get you through the holidays:

• Host the big meal. If you're the one in charge of the menu, you will know for a fact what you can and can't eat.
• If hosting isn't an option, talk to the person who is hosting about the menu. Explain your situation. Chances are they will happily work with you on the menu and let you know what's safe. (For example, instead of slathering the turkey with butter prior to roasting, ask them to use olive oil.)
• Offer to supply several dishes. If dressing is your favorite Thanksgiving dish, then make it yourself! That way you won't feel deprived. And of course, bring a dessert you can eat!
• If all else fails, fix a small Thanksgiving meal at home prior to the big day with all your favorites. Roast a turkey breast or even a chicken. Save some leftovers and fix yourself a plate to take to the real deal. Heat it up when everyone is sitting down to eat, and you won't miss out on anything. 

Those are some of my tips. Now it's your turn! Leave a comment here or on Facebook letting everyone know what you're doing to make Thanksgiving a wonderful experience for everyone at the table!

In order to get you ready for the big day, I'm sharing with you a recipe I created that would be a great addition to any Thanksgiving spread. If you've ever had corn pudding made with one of those boxes of Jiffy corn bread mix, this was inspired by that!

Corn Pudding
Source: MSPI Mama

1 16-oz. pkg. frozen corn, thawed

1 14¾-oz. can cream-style corn 

1 red pepper, finely diced

2-4 green onions, finely diced

1 egg

⅓ cup rice milk

⅔ cup all purpose flour
½ cup yellow corn meal
3 tbsp. granulated sugar
1 tbsp. baking powder
¼ tsp. salt
¼ cup canola oil

Heat oven to 350 degrees. In a medium bowl, mix together the corn, cream-style corn, pepper, onion, egg and rice milk. In a second bowl, whisk together the remaining ingredients. Add the dry ingredients to the wet and stir until well combined. Pour mixture into a 9x13 baking pan that’s been coated with cooking spray. Bake in oven for 45 minutes.