Stir fry with mushrooms, shrimp, and asparagus: on Corn PASTA!

Honestly, I don’t really notice the difference anymore now that I am eating pasta made with corn. I find that I can still dress it up with some stir-fry. I often add turmeric, for my senses delight in the bright orange color, and because of all the wonderful benefits of reducing inflammation in  my body afforded by turmeric—furthering the purpose of my gluten-free diet to reduce inflammation.

I added trace minerals to my diet because I noted that much of the regular wheat pastas and grains are fortified with vitamins, and trace minerals. Here’s what i take. I also supplement my folic acid with a whole-food based supplement called JuicePlus.

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