Sam, 32, she/her. I post gluten / dairy free recipes and product recommendations, and I grumble about being moderately allergic to life (see About page). And sometimes it's just pictures of what I've been eating. My primary blog is spinachwrap.tumblr.com, so likes and follows will come from there.
if you eat anthony's cassava flour regularly, lead safe mama says: stop eating it immediately and try to get to a doctor to get your blood lead levels checked. put the cassava flour in an additional bag, mark it as unsafe to eat, but do not throw it out. the lead levels are so high that there might be a recall and there might be a major lawsuit.
some of you may have seen my post about bob's red mill cassava flour containing a LOT of lead. anthony's cassava flour has lead levels several times higher.
consumer reports tested bob's red mill cassava flour at 333 ppb. lead safe mama tested bob's red mill cassava flour at 303 ppb of lead. anthony's cassava flour tested at 1,178.5 ppb of lead. the proposed action level for children is 5 ppb of lead. anthony's organic cassava flour also tested high for arsenic and cadmium.
Published April 30, 2025 — Wednesday A Quick Note from Tamara Rubin: The amount of Lead found in this Anthony’s Organic cassava flour pro
The amount of Lead found in this Anthony’s Organic cassava flour product is incredibly alarming and we are filing a report with the FDA to request a formal investigation and recall of this product.
Children (and even larger humans) who have been consuming this product on a regular basis will likely test positive for Lead in their blood. We encourage anyone who has been consuming this (or any other Lead-contaminated product) to ask their doctor about getting a Blood Lead Level (BLL) test as a baseline immediately, especially if you have not had one recently — more on that here.
If you have some of this product in your pantry, please set it aside in a separate baggie clearly marked DO NOT EAT and find your purchase receipt (if possible) to put in the baggie as well. Please also stand by for any potential formal recalls or potential litigation against the company. Do not throw out this important evidence as it could be helpful to others. Thank you.
lead safe mama posted these results on april 30, 2025. as of july 23rd 2025, I (rune) have still not seen any recalls of any anthony's products.
more information, what you can do to help, and how to find lower lead options here.
🇺🇸nationwide recall of ritz cracker sandwiches due to mislabeling peanut butter as cheese🇺🇸
while the outside of the recalled cartons all mention that the contents contain peanut butter somewhere, the individually wrapped "cheese" flavored sandwiches inside the box may actually be peanut butter.
I (rune) really recommend this FDA link be shared in school and parent groups, because kids might share their snacks.
yes these are the full resolution photos provided by the FDA.
Mondelēz Global LLC announced today a voluntary recall of four carton sizes of RITZ Peanut Butter Cracker Sandwiches (8-pack, 20-pack, and 4
EAST HANOVER, N.J., July 8, 2025 – Mondelēz Global LLC announced today a voluntary recall of four carton sizes of RITZ Peanut Butter Cracker Sandwiches (8-pack, 20-pack, and 40pack cartons of RITZ Peanut Butter Cracker Sandwiches, as well as the 20-pack RITZ Filled Cracker Sandwich Variety Pack carton) manufactured in the United States and sold nationwide. The affected cartons include individually wrapped packs that may be incorrectly labeled as Cheese variety even though the product may be a Peanut Butter variety. People who have an allergy or severe sensitivity to peanuts may risk serious or life-threatening allergic reactions by consuming this product.
All outer cartons affected are labeled correctly and provide an allergen advisory statement indicating that the product “contains peanuts.”
alright so say you have a box of RITZ Peanut Butter Cracker Sandwiches. the outside correctly says you have a box with peanut butter filled sandwiches that contain peanuts somewhere. (but that somewhere might be a surprise.) you reach your hand in to acquire a peanut buttery snack. and the one you pull out says: CHEESE
...even though you actually have a peanut butter cracker sandwich.
part of what makes this specific situation way fucking worse than it already was is that this labeling error also affects variety packs that contain both peanut butter and cheese flavored cracker sandwiches. it is a little easier to tell some kind of mistake was made if you buy a peanut butter-only carton and pull out something that says cheese. but if someone gets sick from eating the peanut butter flavor and not the cheese flavor, and they reach into a multipack that says it contains the cheese flavored cracker sandwiches, they might accidentally eat the peanut butter flavor and get very very sick.
and of course, people sharing their snacks with others with no box in sight might accidentally give a cheese-labeled peanut butter cracker sandwich to someone who can handle a cheese cracker sandwich and not a peanut butter cracker sandwich. because it says CHEESE!
This recall is exclusively for the 8-pack, 20-pack, and 40-pack RITZ Peanut Butter Cracker Sandwich cartons and the 20-pack RITZ Filled Cracker Sandwich Variety Pack carton, with Best When Used By Dates listed in the grid below, available at retail stores nationwide. No other RITZ products or Mondelēz Global LLC products are included in, or affected by, this recall.
and tumblr still will not let me do tables so I am going to do my best to format this for tumblr.
recalled items:
11.4 oz. RITZ Peanut Butter Cracker Sandwiches 8 Count (8 x 1.38-oz. 6-pack carton)
retail UPC: 0 44000 88210 5
best when used by dates: 1 NOV 25-9 NOV 25, “AE” Plant Code Only (located on top of package)
27.6 oz. RITZ Peanut Butter Cracker Sandwiches 20 Count (20 x 1.38-oz. 6-pack carton)
retail UPC: 0 44000 07584 2
best when used by dates: 1 NOV 25-9 NOV 25, 2 JAN 26-22 JAN 26; “AE” Plant Code Only (located on top of package)
55.2 oz. RITZ Peanut Butter Cracker Sandwiches – 40 Count (40 x 1.38-oz. 6-pack carton)
retail UPC: 0 44000 07819 5
best when used by dates: 1 NOV 25-9 NOV 25, 2 JAN 26-22 JAN 26; “AM” Plant Code Only (located on top of package)
27.3 oz. RITZ Filled Cracker Sandwich 20-Count Variety Pack (20 packs of 10 Cheese 1.38-oz. packs and 10 Peanut Butter 1.38-oz. packs)
retail UPC: 0 44000 08095 2
best when used by dates: 2 NOV 25–9 NOV 25, “RJ” Plant Code Only (located on top of package)
and the alleged cheese (but actually peanut butter) sandwiches may be labeled as such:
RITZ Cheese Cracker Sandwiches (1.38oz. pack)
retail UPC: 0 44000 00211 4
best when used by dates: 1 NOV 25–9 NOV 25, 2 JAN 26–22 JAN 26; “AE” Plant Code Only (located on side of package)
pictures of the recalled items and the mislabeled "cheese" sandwiches are at the top.
There have been no reports of injury or illness reported to Mondelēz Global LLC to date related to this product, and we are issuing this recall as a precaution.
The recall was initiated after Mondelēz Global LLC discovered that film packaging rolls used to package individually wrapped products containing peanut butter may contain defects due to a supplier error. Corrective actions are being taken to help ensure this issue does not recur.
emphasis entirely theirs.
someone is probably going to get sick because of this, but there have been no reports of that happening yet. the recall was issued before any reports were received. allegedly they are going to try and make sure this never happens again.
to be totally clear here: cartons only containing cheese flavored sandwiches are not being recalled. and only the listed items within those specific best by dates are being recalled. a limited number of peanut butter sandwiches were individually mislabeled as cheese. if you have zero issues with peanut butter or accidentally eating peanut butter, and there is no chance of someone who gets sick from peanut butter eating your ritz sandwiches: there is no significant danger.
but: if you or someone you know could get sick from eating a peanut butter cracker sandwich when anticipating a cheese cracker sandwich, that is where things get dangerous.
for more information, check out the recall announcement.
Brain fog in the kitchen can mean anything from forgetting an ingredient to accidentally skipping a recipe step, plus much more. Here's how to bake successfully, even when you're feeling foggy.
A useful article from King Arthur Flour (my beloved) on baking while disabled.
This genuinely might make me cry. I already deeply appreciate King Arthur for making the best GF 1 for 1 flour. And having good recipes. But an article posted by them from someone with disabilities about how to do the thing even with disabilities? That’s just genuinely lovely. I know that my bad there is low, but it’s low for a reason and hopefully stuff like this can continue to raise that bar for disabled people like me.
Based on the Food Wishes chicken tinga recipe: http://foodwishes.blogspot.com/2017/09/chicken-tinga-torn-between-two-lovers.html?m=1
I was going to make that recipe exactly, but Irma meant that Publix was out of chicken thighs, so I used pork instead! Here’s how I modified the recipe to work with pork.
Stick everything except the diced onions and lard into a massive slow cooker. Rinse the tomato can and chipotle pepper can out with water and put the delicious rinse water in the slow cooker too. Add enough water to almost cover the pork.
Cook on high until you can very easily remove the pork scapula with tongs. This will take at least a few hours. When the meat is very tender, fish it out and put it in a bowl to cool and shred. Remove any fat chunks you don’t want to eat.
While pork is cooling, dice those 2 onions and saute on medium high in the lard until the onions are translucent and browned around the edges. Put the onions in the slow cooker with all the tomato liquid. Use immersion blender to blend the liquid into a smooth sauce. Add the shredded pork back into the sauce, and simmer until pork is heated through and has absorbed some sauce. Salt to taste.
Serve with whatever rice, tortillas, beans, etc you find in your kitchen. We ate this with refried beans & rice, and over baked potatoes.
This makes A Lot Of Food, so downsize as needed. I fed 2 adults a week of lunches from this. It’s spicy enough to make your nose run, but shouldn’t melt your face off. Pork shoulder is very tolerant of over cooking, so you can let this cook overnight or all day; you don’t need to keep a close eye on this.
I found this recipe and decided to adapt it. The breading isn’t as crispy as I want it, but the flavor’s really good. Is this time consuming? Yes, kind of. Was it worth it? I haven’t had fried chicken in years, so yes.
2 lb chicken tenderloins - boneless, skinless, defrosted
~1 c dill pickle juice
~1 c warm water
1/4 c kosher salt
1/4 c sugar
Put that in a bowl, mix to dissolve salt & sugar, then cover & stick in the fridge for an hour. If you’re using full size chicken breasts you should probably marinate for the 2-3hrs in the linked recipe.
After the hour marination is done, drain the chicken, rinse it off, and put it in a strainer suspended over the bowl to drain more and dry off while you’re prepping the dry rub. Squish the chicken blob occasionally to get more moisture off.
“Dry rub”
1 tsp paprika
1 tsp black pepper (I ground this fresh and felt like my forearms were about to fall off)
a few shakes of ground cayenne pepper
Mix dry rub with fork.
Dredge - dry whatsit
3/4 c potato starch
1/4 c tapioca starch (I ran out of potato starch)
1/2 tsp non-kosher salt
1 tsp baking powder
1 tsp paprika
1 tsp black pepper
1/4 tsp cayenne pepper
Put a couple of inches of peanut oil into your very largest and widest skillet and preheat that on high for several minutes. You want enough oil to easily cover your chicken pieces.
While the oil is heating, squish your chicken blob a final time to wring out remaining surface moisture. Dry the bowl you used to marinate, put the chicken in there, and stir in the dry rub until all the chicken is evenly coated in that mixture. Put a big plate by your dredge. Put each piece of chicken into the dredge, wiggle it a bit, flip it, wiggle more, and then gently shake off excess starch mixture. Store dredged chicken strips on that plate until you have enough prepared to fill the pan of oil. You need enough room in the pan for the strips to move around freely.
Once the oil should be hot, gently drop a small piece of chicken into the oil. If it sizzles vigorously then the oil’s hot enough. Use tongs to put the first plate of chicken into the oil, then set a timer for 8 - 10 minutes, flipping the strips occasionally. My chicken strips took around 10 minutes to get well browned, cooked through, and fairly crispy. Drain and cool the chicken strips on a cooling rack covered in a few layers of paper towel.
CHICKEN, YEAH
I tried double-frying one of the chicken strips (that darkest colored one on the upper right) after it’d cooled off, but that didn’t improve breading crispiness much. I’ll re-heat leftovers in the toaster oven to avoid mushiness.
Peanut oil didn’t fill the apartment with Frying Stink, which is great. I hate the smell of vegetable oil.
Cajun Chickpea Sweet Potato Burgers: Flecked with fresh vegetables and spiced to perfection, these veggie burgers are full of flavor and healthy too!
I got 8 patties out of this, probably because I used a big sweet potato. The recipe as written was a little bit saltier than I like, but the flavor is good. The flax egg also worked really well. I didn’t blend up the oatmeal, and I think the texture is better that way.
I also baked the patties instead of frying, because I have a benadryl hangover and don’t feel like babysitting the skillet. Preheat oven to 400F. Line baking sheet with aluminum foil, and then coat that lightly with oil. Put patties on sheet and bake for 25min. After 25min, take patties out, re-oil the foil (or use another sheet), and flip the patties over so the un-browned side also browns. Bake for an additional 10min.
Hampton Creek Just Mayo is a good vegan mayonnaise.
I’ll eat these with romaine lettuce wraps instead of bothering with gluten free buns.
Amy's search for pizzas that satisfy everyone's needs goes on. Here is one that is not only gluten free, but can also be enjoyed by those who do not eat dairy and by anyone looking for a unique, great-tasting treat. The light, tender rice crust is topped with Amy's homemade pesto, garden-fresh tomato slices and broccoli florets. What makes this pizza unique is our use of Daiya'shredded mozzarella-style cheese alternative, which is free of cholesterol, lactose and other common allergens but full of flavor. It stretches and melts and tastes like the real thing. This is a pizza that provides our vegan and dairy-free customers with a familiar cheese pizza experience and it's one that everyone will love. We're sure you'll enjoy this fresh-tasting, delicious and satisfying pizza.
Simply Balanced 14oz Gluten Free Chicken Breast Strips
I cooked these in the toaster oven instead of the actual oven, and they’re surprisingly tasty! The breading is more cornmeal-y in texture than my vague memory of gluteny chicken strips, but eh. Taste good, apparently made of food and not Flavor Science. Will buy again if I can remember which Target had them.
