Corn Pasta

I have been successfully gluten/wheat free for almost 3 weeks. I am feeling great! I don’t know yet if it is the food changes, the no caffeine (though I did have a little yesterday) or still from physical therapy. I don’t really care. I know I am not supposed to have any yellow food items for 3 months, but I had rice and chicken on Sunday. I had egg wash on my fish last night. I haven’t noticed any problems. I don’t know if it is just the skeptic in me, but I am feeling more and more sinister. How can I be sensitive to whey, but not yogurt? How can I be sensitive to beef but not cows milk? For now, I am continuing to trudge down the path of not eating any of the red foods and only slight deviations with yellow ones.

One of the most difficult foods for me to give up (beyond bread) has been pasta. We are a pasta family. We have eaten spaghetti twice a week for as long as I can remember. I was so excited that, while shopping at Coburns, I found Corn Pasta. The only ingredient is corn. They also had corn/quinoa pasta. I bought a box of each to try. I finally cooked it. It was DELICIOUS!!!

The directions said to cook it for 9 minutes. I think we ended up cooking it for closer to 13. That is the ONLY negative I can think of. It had great flavor, not corny…lol. I have never been a fan of the whole wheat pastas because of the odd flavor they tend to have. None of that here!

To top it, I sauteed shrimp in butter and olive oil with some garlic then added a heaping spoonful of Trader Joe’s Pesto. I topped with a little shredded parmesan. It was divine. I am so happy to have pasta!

About carrie

I am a mother of two, wife and professional. I work; I sew; I do crafts; I cook; I support my family; I race; I live. I have been diagnosed with Chronic Migraine Headaches and I refuse to let them control my life. I live my life to the fullest and try to find ways to enjoy it as much as possible. I am living with a plethora of food sensitivities. But I am living life. I am enjoying life.
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