Thanksgiving:

 It's About Giving Thanks and the Food

          "As children, most of us are taught that it's better to give; we learn that self-effacement is superior to self-gratification. But our gluten-free diet forces us to receive, something many of us are not very good at doing. It teaches us to ask for help, to accept that our happiness and well-being depend on the kindness of others, and to know we are a part of something much larger than ourselves.  The ability to communicate our needs to others and to be grateful for the response is a form of intimacy and trust, within which lies the seeds of our own generosity."

- Jax Peters Lowell, THE GLUTEN-FREE BIBLE

An Attitude of Gratitude

Communicate Your Needs with Maple Syrup on Top

w        It's your responsibility to tell relatives and friends your needs - they probably aren't going to guess that you need to have special diet foods.

w        Make sure everyone is on the same page. Tell family and close friends that you understand the adjustments and changes are difficult for all, but you appreciate their support.

w        Communication works both ways. LISTEN to how your new diet and lifestyle have affected their lives and try to be understanding of their feelings of loss and change too. (Intellectually, this sounds easy but realistically this is very hard to do.)

Talking Turkey:  Could you Help me Please?

(Suggestions for a Safe Gluten-free Thanksgiving)

?         Host the Meal - This is a way to be in control of the menu, environment, and food preparation.  It may be a lot of work, but if you want to be sure of what's on the table and what's in the food, this is the safest choice.

?         Call the Host to Discuss the Menu Plans - Make sure you ask the right questions.  What about menu choices, brand names, and preparation? Turkey? Check the basting and solutions.  Stuffing? It should be in the bowl (dressing) to ensure that the meat isn't contaminated with crumbs plus Salmonella isn't an issue if the dressing is baked in a casserole. Sometimes all it takes to make a dish gluten-free is to switch brands.

?          Offer to Bring a Few Dishes  - Bring the foods that make Thanksgiving special for you. What are your favorites? What's traditional? An appetizer might be a good choice so you have something to nibble before dinner.  Whatever you bring make it taste delicious, look beautiful, fill you up, and be gluten-free, of course.

?         Arrive Early - Be helpful in the kitchen. This is a great way to monitor meal preparation, help keep the kitchen "crumb-free", and show the host how much you appreciate the "special treatment".

?         Eat Something Before You Leave Home - If you are unsure of what dinner will bring, eat something before you leave home. You can enjoy the company, eat salad, move the food around, and later come home to....

?          A Gluten-free Treat Waiting Just for You - Make yourself a special dessert, chocolate, a glass of wine.... Cause you're special.

?          Bring an Emergency Stash of Food Along - This is a necessity if you are going 'over the river and through the woods' to dinner. You may not need it, but you will feel better knowing that it's there. Throw in a can of gf chicken broth... you never know.

?          Know What You Like and What Isn't Worth the Effort - Can't imagine Thanksgiving without the Green Bean Casserole? Can you pass on the Scalloped Corn? If pumpkin pie is your favorite dish, make sure you have it...your way.  Don't sweat the food that isn't important to you, just prepare your favorites or make sure they are made gluten-free for you.

?         Shower the host with love and affection - APPRECIATION IS KEY!!! GIFTS WELCOME!!! HELP WITH THE DISHES!

?         Be grateful for the love and support you receive from friends and family. Thank those who have made your transition easier. Be grateful for your improved health.

References:

- Wheat-free, Worry-free: the art of happy, healthy gluten-free living, Danna Korn ( Hay House, Inc., 2002).

- The Gluten-free Bible, Jax Peters Lowell (Henry Holt and Company, 2005).

Beckee Moreland, 2006