Stuffing is a traditional staple at holiday meals that is customizable according to the requirements of your diet regimen. Rather than incorporating refined white bread, try a whole-grain alternative for the HCG diet. Whole grains are a great source of fiber, which helps digestion and boost weight loss. nnIngredients for the cornbread:n

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• ¾ cup of unsweetened almond milk

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• ½ cup of unsweetened apple sauce

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• 1/2 cup of maple syrup

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• 3 egg whites

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• ½ cup stone-ground cornmeal

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• 1 cup oat flour

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• 1 teaspoon of baking soda

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• 1 teaspoon baking powder

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• ½ teaspoon of salt

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• ½ cup of  frozen corn kernels, softened and mashed

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nFor the stuffing:n

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• 1 cup of diced leeks

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• ¼ teaspoon of salt

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• 1 cup of chicken broth (low-sodium)

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• 2 sliced large carrots

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• 2 diced stalks of celery 

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• 2 teaspoons of thyme

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• 2 teaspoons of rosemary

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• 2 teaspoons of  sage

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nCooking Instructions:n

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• Preheat the oven to 375 degrees Fahrenheit.

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• In a mixing bowl, stir the almond milk, maple syrup, applesauce, and egg whites together.

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• Sift in cornmeal, baking soda, oat flour, baking powder, and salt.

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• Stir until all the ingredients are well-incorporated, and then mix in the pureed corn. Bake for about 20 minutes using a baking dish.

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• Stir-fry the leeks with salt on medium heat, adding tablespoons of chicken broth as needed.

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• Add celery and carrots, and continue stirring until soft. Sprinkle in the thyme, sage, and rosemary.

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• Crumble the cornbread, and mix in the remaining broth to reach the desired consistency.

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• Transfer to a baking dish and bake for fifteen minutes to crisp the top.

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