Stuffing not only makes your decorative plate more enjoyable during the holidays, it also makes a delicious treat in and of itself. Some people might scoff at the prospect of making a healthier version of stuffing, that’s why the My Simple Changes version is here to let you know it’s possible—and the results are mouthwatering.
In this healthy inflammation friendly version cornbread muffins are used to substitute the bread used in traditional stuffing. Adding a dose of fibre to help you digest the rest of your meal. In addition, this recipe includes ginger and coconut oil, which is hailed for its anti-inflammatory effects, as well as onion and green pepper for added nutritional benefits and flavour, allowing you to enjoy a delightful side dish without sacrificing your well-being.
Why is it important to avoid inflammation?
In healthy individuals, inflammation is how the body defends itself from infections or injuries. Chronic inflammation can lead to problems such as cancer, arthritis, Alzheimer’s, and other negative repercussions. Some people experience autoimmune disorders because the body’s immune system attacks itself. Excess inflammation means that the immune system’s defence responses are always on. Thankfully, an anti-inflammatory diet can benefit almost anyone. With a few simple tweaks, everyone can eat a delicious meal during the holidays.
How does this dish heal inflammation and what nutrition is gained?
Corn contains indigestible fibre that can actually feed the healthy bacteria in the gut and move things along in your digestive system. It’s also a great source of vitamins B and C, which are essential for the body’s immune system. Vitamin B is made up of 8 types of vitamins that make sure the body can convert food into energy. Many B vitamins also play a role in forming hormones that regulate stress, and vitamin B6 in particular is said to decrease inflammation.
Magnesium and potassium are also found in corn. Magnesium is essential for maintaining the body’s bone structure. It also assists with proper bowel movements. Yellow corn contains lutein, an antioxidant that benefits the eyes. This means the cornbread muffins in our dish are not only the main ingredient, but also a delicious alternative to bread, that can increase inflammation.
Let’s not overlook the herbs and aromatics used in this stuffing either. Thyme is known for its bacteria and fungus-fighting properties and it’s also known to fight gastritis. Ginger is used to calm nausea, and treat motion sickness. Among many other stomach problems. Sage is also known for fighting gastritis, and current research is being conducted on its effects on Alzheimer’s disease. Celery contains few calories, and is a rich source of vitamin K. Vitamin K is necessary for proper blood clotting.
Using a vegetable broth also keeps the recipe low in fat. An organic broth that uses whole vegetables is your best bet if you don’t have the time to make yours at home. Just make sure it’s low in sodium, organic and avoids preservatives, as store-bought broths tend to contain those substances. The best way to make your own at home is to collect your vegetable scraps, unused stems from herbs, add purified water and salt and pepper to taste. Vegetable broth is gentle on the stomach and contains at least 10% of your daily needed intake of vitamin A.
What we avoided:
By using cornbread muffins, gut-friendly vegetables, and herbs, we avoided gluten-heavy bread. Bread also contains sugar and many gut irritating preservatives. Olive oil is also a healthier alternative to butter or margarine. Butter, or dairy, as mentioned above, is very detrimental to the overall function of the body. You can find out more about butter and healthier substitutes here. This recipe also avoids eggs, making it vegan-friendly. Lastly, the harmful gut damaging poison Lectins have been removed. Common in grains, seeds and nuts Lectins act as a protective membrane that fights digestion and breaking down of the substance.
All in all, this classically favourite dish has now been reformed and tailored toward keeping it’s lovable flavours while still building a better you. It’s extremely easy to make and the overall benefits to your health are worth the effort. Especially during a time when our system typically get’s affected the most. Enjoy and please feel free to share!
Healthier Holiday Side Dish: GLUTEN FREE VEGAN STUFFING The holidays are here and it's time to spread cheer! My Simple Changes holiday recipes are all built to avoid harmful inflammation causing ingredients and keeping the same flavors we love to taste during the holidays!! It's no different with this vegan and gluten free version of STUFFING!! Finely crafted around Whole, fresh ingredients that'll keep your belly happy and improve the waistline during a time where it seems to grow the most!! FOR THE FULL VEGAN GLUTEN FREE CORNBREAD RECIPE: bit.ly/MSCsVeganCornbread OR CLICKABLE LINK IN BIO!! Enjoy! @tastemade
– 10 organic cornbread muffins, 1-2 days old & cut into small cubes
– ½ cup Celery, diced
– ½ cup Onion, diced
– ½ cup Green Pepper, diced
– ½ cup Mushrooms, diced
– 1 tsp Fresh Thyme, chopped
– ½ tbsp Fresh Sage, chopped
– ½ tbsp Ginger, minced
– ½ cup Vegetable Broth, organic no preservatives or added ingredients
– 2 tbsp Unrefined Coconut Oil
– 2 Pinches Pink Himalayan Salt
– 2 Pinches Ground Black Pepper
- Preheat oven to 350°F.
- Line Cookie sheet with tin foil and coat with olive oil.
- Spread cornbread on a cookie sheet.
- Bake 20-30 minutes or until golden brown.
- Transfer to a large bowl.
- Add all remaining ingredients and mix well.
- If dry, slowly add more broth until desired creaminess.
- Spread evenly into a glass baking pan.
- Bake at 350º for 20-30 minutes (until top is golden brown).
- Remove and enjoy!
Interested in learning more about inflammation and what lifestyle and diet habits help heal it? Go to MySimpleChanges.com for more recipes, tips and information on how you can simply clean it up and thankfully keep what you love. All based from my personal success with healing a compromised immune system and alleviating symptoms from my autoimmune disorder, Crohn’s disease.