Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, MFA, MSW, LMSW, Psychotherapist; Specialist in Food Allergy Management, Speaking At Mylan Specialty / EpiPen Event (© Noel Malcolm 2013)

Monday, November 21, 2011

Food 52 Cookbook, Review

**Contest now closed.**

The moment this book arrived in my mailbox mid-October (the publisher William Morrow sent me a reviewer copy), I haven’t been able to put it down and it quickly earned a permanent spot on my kitchen counter. That is saying quite a bit for a typical counter-space challenged New York City kitchen – see Le Bitt’s kitch here and mine here.

As I flipped through this gorgeously photographed and seasonally organized hardcover, I recognized two recipes that I had cooked from this collection already. How did that happen? Food52 was, and is, an online recipe project started two years ago by authors bestselling author Amanda Hesser and food writer Merrill Stubbs.

From the website: "We started small, with a single project: creating the first crowd-sourced cookbook in 52 weeks (that’s where the 52 in Food52 comes from!). We used recipe contests as a way to vet recipes so we’d have a book to publish and a site that would be a trustworthy, go-to recipe source. But these contests were also a handy way to bring together people for a shared purpose -- to create something meaningful, valuable and enduring."

My friend and colleague Stacey Harwood and I cooked spicy chickpeas on camera for this You Tube video about hosting a guest with dietary restrictions. With a few top 8 allergen-free ingredients we made this delish snack. Then, more recently I was looking for a way to use up some extra kale and among the other recipes I found on, I found Food52 with an easy kale lemon pasta variation.

Because the Food52 book is culled from the recipe files of skilled home cooks, it has steps and instructions but nothing too Julia. And many of the dishes to my eye are easily top 8 allergen-free (or easily substituted to be so). What a treasure. (They even have a gluten-free search button on their website.)

The recipe that I made to try out the book is the Southwestern Sweet Potato Fries with Cilantro Sour Cream from Taste Food blog. Easy to make with ingredients I had in my pantry, the “fries” (they are in fact baked) and dip together are: spicy and cool, sweet and tart (I substituted yogurt for sour cream). It was a hit out of the gate as I suspect most of these recipes will be.


And now you can find out for yourself. Starting today, November 21, 2011, I’m running a context over on the Allergic Girl Facebook page to win two free copies of Food52 courtesy of the publisher William Morrow.

Please enter only once.

To enter to win all you have to do is share a recipe of your favorite fall-time allergen-friendly dish. Either write out the recipe in the comment section of my Facebook page page or give us a recipe link. Leave a comment on the Allergic Girl Facebook page and make sure I can get in touch with you.

On December 1, 2011, I’ll use to pick TWO winners and post them on Facebook page.

Good luck!

Wednesday, November 16, 2011

NYNJ Rock, Allergic Girl

NYNJ Rock group coordinator Gabrielle, Rachel Begun, RD and me:

What a wonderful event last night with the NYNJ Rock group, run expertly by Gabrielle Simon! One of the many helpful tips that came out of this evening was about thank you notes. We were talking about dining out with dietary restrictions and, as you know, I say if you dined well, send the restaurant a thank you note. Gabby’s suggestion was that if you are dining with a child with a dietary restriction that you and your child write the note. Your child can sign the note or, if they are old enough, even write the thank you. Chefs love hearing they served a child safely as well as we adults! Graciousness and gratitude is always appreciated and a great skill to instill in your young ones.

Thanks again NYNJ Rock for a great and informative evening. Below are some pictures, printed with permission.


Safe treats for the NYNJ Rock group provided by Angie's Kettle Corn, Andean Dream Quinoa Cookies, and Schär:

A table of information from reliable sources:

Gabby introducing me:

The NYNJ Rock group:

Writing down that great tip Gabby mentioned:

Reading from Allergic Girl:

Signing books:

Wednesday, November 09, 2011

Rockland/Bergen R.O.C.K. Chapter, Allergic Girl

Hello upstate New Yorkers!

I'll be speaking and signing my book at the the Rockland/Bergen R.O.C.K. Chapter

November 15, 2011


In the Krutz Auditorium of Nyack Hospital
Nyack Hospital directions

Join us!


From the Rockland/Bergen R.O.C.K. Chapter:

Our special guest will be Sloane Miller (aka Allergic Girl), founder and president of Allergic Girl Resources, Inc., a consultancy devoted to food allergy awareness. A licensed social worker, Sloane combines a lifetime of personal experience and passion with professional expertise to connect with people about how to live safely, effectively, and joyously with food allergies. She consults with private clients, the food and hospitality industry, government and not-for-profit advocacy organizations. Sloane is the author of Please Don't Pass the Nuts, an award-winning blog for and about people affected by food allergies and she is also the creator of Worry-Free Dinners®, a membership group for people with manageable food allergies and/or food intolerances looking to explore restaurants, chefs and foodservice organizations that will offer an exclusive allergy-friendly meal. In March 2011, Sloane’s first book, Allergic Girl: Adventures in Living Well With Food Allergies, was published by John Wiley & Sons.

Our favorite registered dietitian Rachel Begun, MS, RD, will also join us to answer your dietary questions and, as always, I will also share recent Celiac news and information on upcoming events, including a special NYNJ R.O.C.K. event in December for the kids!

Refreshments will be provided by Angie's Kettle Corn, Andean Dream Quinoa Cookies, and Schär.

The "perfect balance of sweetness and salt," Angie's Kettle Corn is authentic, all-natural, healthy, certified gluten-free, free of the regulated eight food allergens, and kosher. Angie's Kettle Corn is made with only four all-natural ingredients: Popcorn, Corn Oil, Cane Sugar, and Sea Salt. "No cholesterol, no trans-fats, no artificial flavors, no preservatives, no guilt!"

Also gluten, trans-fat, and cholesterol-free, Andean Dream Cookies are made with organic Royal Quinoa, which is rich in high-quality proteins, vitamins and minerals, and all eight amino acids essential for nutrition. The company's individually wrapped cookies—which are perfect for lunchboxes—come in five varieties: Orange Essence, Chocolate Chip, Cocoa-Orange, Raisins & Spice and Coconut, all of which will be available for sampling at the meeting.

Known as Europe’s #1 gluten-free food brand, Schär offers more than 30 dedicated GF items in the US. The company has generously donated samples of its award-winning gluten and lactose-free parbaked breads. A great source of fiber, these breads require only 10 minutes in the oven for a fresh-baked taste!

Nyack Hospital will supply coffee, tea and cold beverages.

Kindly RSVP by email []. I hope you will join us!

Monday, November 07, 2011

Allergic Girl, Dean’s Natural Food Markets

I had the pleasure to do an in-store book event at Dean’s Natural Food Market in Shrewsbury, New Jersey recently.

What is Dean’s? Here’s their mission statement right on their website homepage: "Dean’s Natural Food Market's mission is to improve the quality of life in our community by providing healthy products and educational information that will promote physical and mental well-being. Our responsibility is to put the needs of our customers before our profits. We will be a positive role model in our community because we will practice good ethics and strong values. We must continually recognize the importance of the products and services that we provide and how they impact our community and our planet. That is one of the many reasons we continue to be the best of organic food stores!"

I had a quick walk through the aisles and found many of my favorite allergen-friendly treats on their shelves.

Aisles at Dean's:

And here I am, doing my Allergic Girl thing.

New Team Allergic Girl T-Shirts:

Making a point:

Arty shot of me reading a passage from Allergic Girl:

Thank you Dean’s for a wonderful afternoon!

Friday, November 04, 2011

Radio Interview, KOPN Food Sleuth

I had an opportunity a few months back to meet Melinda Hemmelgarn, M.S., R.D. through her work with Organic Valley.

Her bio from Organic Valley’s site:
Melinda Hemmelgarn, M.S., R.D., Beyond the Plate: Straight Talk on Food & Family, "Food Sleuth" Melinda Hemmelgarn is an avid supporter of organic, sustainable diets. She's a registered dietitian and "investigative nutritionist" who leaves no stone unturned when connecting the dots between food, agriculture and health. With humor, kindness and enthusiasm, Melinda helps readers "think beyond their plates" to understand how our daily food choices affect personal health and the planet our children will inherit. In "Beyond the Plate," Melinda provides news you can use to feel even more confident about the food choices you make for your family. Bon appétit! She does some great work with Organic Valley as well as being a “Food Sleuth®, LLC..."helping people think beyond their plates" for

She interviewed me recently about my book, Allergic Girl: Adventures in Living Well with Food Allergies and you can listen to our fab interview here or here.

Thank you, Melinda!

Tuesday, November 01, 2011

White Bean and Collard Greens Soup

Intimidated by collard greens? Don’t be. This soup is so quick and easy and cutting the collards into delicate ribbons tenderizes them into luscious strands of greeny goodness. I adapted this recipe from Fat-Free Vegan. Go, play.

• 1 to 1 1/2 pounds collards, tough ribs removed and ribboned
• 1 large onion, chopped
• 1 rib celery, chopped
• 3 cloves garlic, chopped
• 2 carrots, chopped
• 32 ounces chicken broth (I use organic Swanson's)
• 1 teaspoon thyme [omitted]
• 2 15-ounce cans white beans, drained (I used cannellini beans)
• 1/2 teaspoon oregano [omitted]
• 1/8 teaspoon chipotle chili powder [omitted]
• 1/4 teaspoon red pepper flakes [omitted]
• salt and freshly ground red pepper, to taste
• Parmesan (optional)

In olive oil, I sauteed the onions until translucent, added the garlic for a few moments then stirred in carrots and celery until soft. Then, I added the ribbons of collards until bright green. Then, I added the beans and stock, brought to a boil, then simmered for approximately 20 minutes until the flavors melded. Adjust seasons and serve!