Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, Food Allergy Counselor (Picture © Noel Malcolm 2013)

Monday, September 15, 2014

Food Allergy Counseling: Online Group Session Launch

I'm launching a new and exciting food allergy coaching program: online group coaching sessions. 

  • We will meet once per week, at a pre-set time, via a call-in number. 
  • The sessions will be with others just like you.
  • I will guide us all in a supportive 60-minute hour of advice, guidance and coaching around lifestyle and food allergies.


Here are the details about this special group:

WHO: Anyone with food allergies, a caregiver to someone with food allergies or a loved one of someone with food allergies.

WHERE: We will meet online, you only need a phone to dial in.

WHEN: Mondays starting October 6, 2014 at 1:30pm – 2:30pm EST.

FEE: Contact me!

Want to know more, CONTACT ME to sign up today!



Wednesday, September 10, 2014

Food Allergy Counseling: Sunbutter Manufacturer's Coupon


I was contact by SunButter, makers of sunflower seed butter to offer you all a $1 off manufacturer’s coupon. (See above and download). 

From SunButter's press release: “SunButter is both peanut and tree nut free and is used in many schools across America as a delicious and safe alternative to peanut butter.”

I have met the SunButter founders many times and love their allergen policies and protocols – did you know tree nuts and peanuts cannot grow in North Dakota where SunButter is produced? Additionally, SunButter has strict allergen protocols from the manufacturing processes all the way to their truckers (no PB sandwiches allowed in the truck cab!) 

Here is more information about SunButter. Here's their allergen information. And here's how to contact SunButter to ask your personal questions about your food allergy or food restriction needs.

Thanks SunButter!

Tuesday, September 09, 2014

Recipe: Blueberry and Corn Clafoutis, Nut-Free, Gluten-Free

Blueberry and corn clafoutis, fresh from the oven

The clafoutis is a very simple pancake type dessert make with an easy batter and whatever fruit you have around. So simple, so French. I haven’t made on in ages, not since culinary school. Oh, have I mentioned that I was classically trained in the French cooking style?  Yup yup.

When I ran across this on Chef Marcus Sameulsson’s siteI thought about the extra blueberries, corn and Gluten-Free Bisquick mix I had in my fridge. Could I pull all of that together into this recipe? Of course.


Why I love it? It’s the flavors of summer in a light, buttery, not-to-sweet package: the fresh sweet corn bursts in your mouth, as do the tart juicy blueberries.  A perfect dessert after a summer meal.


A yummy slice
Here’s my food allergy free for me version. It’s free from peanuts, tree nuts, wheat, soy, fish and shellfish and is lactose-free. It *does* use milk, butter and eggs.

Blueberry and Corn Clafoutis Recipe
Adapted from Chef Marcus and Sandra Lee 

Ingredients
1 cup blueberries, washed and dried
1 cup fresh corn kernels from 1 corn cob
1/3 cup raw brown sugar
1/4 tsp salt
4 tbsp unsalted organic butter, melted, plus room-temperature butter for the pie dish
Powdered sugar, for dusting

Directions
1. Preheat the oven to 325 degrees F. Butter a 9-inch diameter glass pie dish. Mix the blueberries and corn kernels together and arrange in the buttered pie dish, set aside.

2. Combine the eggs, milk, sugar, GF pancake mix, and salt in a Tupperware container that has a top. You can hand mix by doing a quick shake shake shake! Blend until well combined, about 30 seconds. Add the melted butter, and blend again, until well combined, about 15 seconds. Pour the batter over the blueberries and corn.

3. Bake in the oven until the center is set and the edges are golden, 45 minutes to 1 hour.

Serve with fresh blueberries, a dusting of powdered sugar. It’s great for a tea time snack, after dinner treat or even breakfast.



Tuesday, September 02, 2014

Food Allergy Counseling: North Jersey Food Allergy Conference, 2014

I was thrilled to be asked by the powerhouse Lisa G -  Lisa Giuriceo
Facilitator of The FoodAllergy and Asthma Support Group of North Jersey - to speak at the first annual North Jersey Food Allergy Conference. 

*The event is sold out.*

***

Here is the schedule.


Sunday, September 14, 2014 
9:00AM - 12:00pm (Registration 8:30AM)
At the Saddle Brook Marriott
138 New Pehle Avenue Saddle Brook, NJ 07663

Featured Speakers:
Dr. Scott Sicherer- Mt. Sinai Hospital, NY, NY
Dr. Niya Wanich- Allergy & Asthma Specialists, Saddle River, NJ
Paul Antico- CEO and Founder of Allergy Eats
Sloane Miller- Food Allergy Life Coach and Author
Gina Mennett Lee- Food Allergy Advocate

Free Registration here.
Made possible by a grant from FARE



***
Starting my presentation was an experiential exercise for the 200 participants to connect with one another

Answer questions with the morning's last three speakers: me, Paul Antico of AllergyEats.com, Gina Minnette Lee of Food Allergy Education Network, and Lisa Giuriceo of The Food Allergy and Asthma Support Group of North Jersey 


Having a laugh behind the podium


Monday, September 01, 2014

Food Allergy Counseling: Food Allergies & Humor

Singing as a giant ant in my last musical improv show.

“Humor and food allergies may not seem like a natural pairing but for me, it’s as normal as having blue eyes or brown wavy hair or food allergies.”

This is the beginning of a blog post I wrote for my colleague Dr Mike Pistiner’s blog on his wonderful and excellent free resource: AllergyHome.org.

Read more here and please take a look around the AllergyHome.org site: there are reliable free resources on there for parents, grandparents, even babysitters of children with severe life threatening food allergies.



Monday, August 04, 2014

Book Review: Brassicas by Laura B. Russell


Recently Random House sent me a reviewer copy of Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More: Laura B. RussellLaura B. Russell is the former associate editor of Food & Wine cookbooks, the “Gluten Freedom” columnist for the Oregonian, and a frequent contributor to Prevention magazine. She has followed a gluten-free diet since 2007. Visit www.theglutenfreeasiankitchen.com.

I love this kind of book, going into one topic deeply yet simply. The topic is the brassica group of veggies, also called cruciferous. You may know this group of vegetables by their most common meal-time companions or side dish varieties: kale, broccoli, bok choy and Brussels spouts. However there are over 300 varieties in this grouping of veggies. I even mention them in my book when I take about expanding your diet safely.

For those of with restricted diets, like those of us with severe life threatening food allergies, it’s crucial to keep expanding our diets safely utilizing the world of things we *can* eat. Broccoli, for example. If you can eat broccoli, most likely you can eat all of the veggies in that vegetable family. Which means over 300 veggies to choose from, and create healthy, food allergy free wishes with.

*As always, please check with your board certified medical provider about your specific needs.*

 What I love love love about Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More: Laura B. Russell:
1. Its layout is clean and simple. 
2. The pictures are gorgeous and mouth watering. 
3. The recipes are straightforward.
4. The author provides measurements by cups and weight, fab especially as leafy things are variable and difficult to measure.

Each section of Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More: Laura B. Russell starts with a description of the vegetable, how to choose it in your market, how to prep, clean and store it and nutritional values. Then the recipes themselves use an ingredient, a cooking technique and then some easy flavor profile that matches that base notes of the veggies. 

For example, her recipe of cauliflower and salsa verde which is simply: roasted cauliflower in oil and salt then the salsa verde (parsley, chives, capers, mustard, lemon zest, green olives, salt and pepper.) So easy, so good.

Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More: Laura B. Russell is not allergen-free exclusively, however the author is conscious that everyone has individual needs and kindly made a chart in the back that tracks the top 8 allergens and where there are in her recipes. Also, she notes that very often the recipe can be made with an easy substitution.

Looking to expand your diet, get more veggies in or figure out what to do with your CSA (find your local CSA here) bounty this summer and fall?

Get Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More: Laura B. Russell. With simple, straightforward delicious recipes, you’ll use it again and again.