RECALL: FDA recalls tuna from Truong Phu Xanh Co. LTD

The Food and Drug Administration (FDA) said it is currently investigating an outbreak of fish poisoning illnesses that have been traced to yellowfin tuna imported to the U.S. from Vietnam.

The health agency said there were 47 confirmed cases of scombrotoxin fish poisoning reported between Aug. 8 and Oct. 15, which saw Truong Phu Xanh Co., LTD placed on Import Alert.

Additionally, the FDA asked the Vietnamese company to issue a recall for
its imported yellowfin tuna products produced from January 2019 to present day,
but the company has not complied.

“Yellowfin tuna from Truong Phu Xanh Co., LTD with a production date in 2019 should not be consumed because it may have the potential to cause scombrotoxin fish poisoning,” the FDA said in a Nov. 15 news release. “Tuna from this supplier should have been sold thawed or frozen; and could have been sold as ground tuna mea, poke cubes, steaks, or loins; this product could still be within its shelf life.”

According to the news release, scombrotoxin fish poisoning occurs when fish is not properly chilled or preserved and begins to spoil, which creates elevated histamine levels that cannot be destroyed by freezing or cooking. Symptoms of scombroid poisoning can be confused with an allergy or other form of food poisoning. The poisoning can become evident within minutes or within up to two hours of consumption and ultimate result in facial flushing, sweating, burning-peppery taste sensations, dizziness, nausea and headache. Advanced symptoms include facial rash, hives, edema, diarrhea and abdominal cramps.

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Easier Than Ever Low Carb (Keto) Mozzarella Sticks - because I made them in the waffle iron this time!

Remember these? (above)  I've posted how much I love my low carb mozzarella sticks more than a couple times now. (Link)   And I usually make a double or triple batch to keep in the freezer because I really (really) hate to bread foods.  I will choose to not make favorite food items just because I hate the messy breading process!

I really love and crave mozzarella sticks dipped in sugar free ketchup and last night that is ALL I could think about and I didn't have any premade in the freezer so I knew it would be a long process of making the keto low carb breading and then breading them and freezing them... and then heating the oil and cooking them.  Sigh.   

When you are hungry, you are hungry... 
and I was not willing to wait up to two hours for freeze time.

So I got the idea of using my normal, regular recipe but skipping the freezing time completely AND then making them in the waffle iron on top of that.  I knew they wouldn't be quite the same as deep frying them, but I actually was kind of excited about that as I usually have to drain them on paper towels to get the excess oil off.  I wasn't sure if they would still crisp up nice for me but guess what?  They did!  And they were SO FAST and SO EASY that I'm actually considering making more of them again tonight since I'll be the only one home for 'dinner' tonight due to schedules.

Here is my regular mozzarella 'stick' made in the waffle iron instead....

If you don't want to use wheat resistant starch (which is totally cool because I know it's usually hard to find except online) just use more Parmesan.  Same with pork rinds.  This time around I did use wheat resistant starch, but added more Parmesan to take the place of the pork rinds that I didn't feel like food processing because... hello?  I already said I was hungry and wanted to eat NOW.  Ha ha ha.

Low Carb Mozzarella Sticks

1 egg, beaten
1/2 c almond flour
1/4 c powdered Parmesan cheese
optional:  1/4 c wheat resistant starch 75
optional:  1/4 c ground pork rinds
(If you don't use the wheat resistant starch 75 or pork rinds just double or triple the cheese)
16 pieces string cheese
2 T Italian Seasoning
1/2 garlic salt

Cut the string cheese in half.
Lightly beat the egg and pour into a small shallow dish.
Mix the dry ingredients in a large Ziploc baggy, dish or jar.
Roll the cheese stick halves in the egg and dip in the dry mix. Press lightly to help it adhere.
Now, you CAN  place the breaded cheese sticks on a baking sheet and freeze at least 2 hours or up to 3 months.  But I made these literally straight from breading to laying it in my hot, and sprayed waffle iron.  Cook them in your waffle iron until the light turns green that they are 'ready' or if yours doesn't have one, about 3 minutes (more or less) depending on your brand of waffle iron and how hot it gets.
Lightly salt to taste and serve hot with low or no sugar marinara sauce or ketchup. 

Because it's crumb-based Parmesan breading, it does get your iron a little messy but obviously that wipes right out with a paper towel when you are done making them.

Cuisinart WMR-CA Round Classic Waffle Maker

DASH No-Drip Belgian Waffle Maker: Waffle Iron 1200W + Waffle Maker Machine For Waffles, Hash Browns, or Any Breakfast, Lunch, & Snacks with Easy Clean, Non-Stick + Mess Free Sides - Silver

If you want to purchase almond flour and not pay 'local' prices (it's often cheaper online than it is in your local regular grocery store) you can find it online at my favorite low carb and workout proteins source, Netrition.com (link here: 
Almond Meal/Flour
Bob's Red Mill Almond Meal/Flour

Or if you prefer to use your Amazon account, you might be interested in some of these products related to the recipe.

NOW Foods Almond Flour, Raw, 22-Ounce
Almond Flour Blanched (2lb) by Anthony's, Batch Tested Gluten-Free
Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound


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Just in time for Thanksgiving - Reposting from 2017: My sugar free, low carb pie crust


I have to be honest, I've been so busy I had not even given any thought to the fact that Thanksgiving was right around the corner.  I didn't realize it until I returned home from being out of town this past weekend, and was scrolling through my Instagram stories.  Someone posted their Thanksgiving Dinner last weekend as they had scheduling issues with blended families.  I went... wait!  What?  Thanksgiving...? 

Then I looked at the calendar.  Oh my.  Thanksgiving IS right around the corner.  And Christmas IS right after that!

Although I don't have to cook for a large group of people this year, I do have a bit of a quandary that although I would like to make the whole meal low carb, sugar free and keto friendly; the people we are sharing the meal with, and that are FAR more excited about the meal than I am, and look forward to taking home a ton of leftovers, love my traditional Thanksgiving meal items.  The ones I've made for years and years and they grew up with... and apparently, I'm told NO ONE else in their 4 Thanksgiving Meals schedule can make like I do.

So I think I'm going to be doing a mixture of some low carb options and some traditional options.  One of those low carb, sugar free options will be 2 of the pies.  The "I WANT ALL THE LEFTOVERS" couple loves apple pie best of all so that crust will be made traditional as I can happily send that entire pie home with them.  But the pumpkin, the pecan and if I do any others, can be a low carb pie crust.

AND THAT IS WHAT LEADS TO TODAYS POST.  Or should I say "repost" as I last posted this in 2017 and I want it more recent on my site so I can easily click on it and scroll through when I'm making this recipe. 

From 2017:  My Sugar Free, Low Carb Pie Crust


A low carb, sugar free pie crust I've made a number of times before, but this time I tried to make it the way I make my tradition non-low carb versions; which is in my food processor.  And I doubled the recipe - which worked perfectly!  Score a win as I can use one and freeze one for future!

(The food processor in the photo is a Cuisinart 14-Cup Food Processor.)

 Low Carb, Flour-Free Pie Crust

1 c Honeyville Blanched Almond Flour (or other good quality, fine grain, blanched almond flour)
4 T Hodgson Mill Vital Wheat Gluten
2 t xanthan gum
2 T Nature's Best Isopure Unflavored Whey Protein Powder (I've never made this with any other brand so far)
1 t baking powder
dash of salt
4 T cold butter, cut into small pieces
2 egg yolks
2 T cold water

Combine the dry ingredients in a food process and pulse a few times to mix.  Add the butter pieces while pulsing a few seconds. Beat the egg yolks briefly with cold water and drizzle into the processor while it's running. As soon as it forms a ball, stop.  Remove, place on plastic wrap, form a disk, wrap and chill til needed. 

Roll out the pie crust between two pieces of parchment and place in a large, deep dish pan pan.  Either fill and bake or if using for a 'cold' pie, prick the bottom and bake at 350 until golden brown and firm in the center.  Use as you would any pie crust.

I doubled this and it turned out perfectly.  No issues.

 As soon as it forms a ball, stop the machine.

A nice, blurry 'action' shot as I remembered the last second I should probably take a picture of it rolled out!

Sometimes it goes into the pan easily and other times it tears and I just piece it and press into place.

The photo at the top of this post is the baked, finished product with a simple sugar free chocolate mousse and sugar free chocolate chips sprinkled on top.  Use your crust for whatever pie you wish.

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