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, April 25, 2016

Recipes: Passover Menu, 2016

Over the past few years I’ve decided to make the family meal more one hundred percent Allergic Girl friendly versus serving my allergens and having a “mixed” table. So this year, no gefilte fish, there’s never been any nutty haroseth and definitely no outside food; the only thing not made in-house will be the chopped liver (and I'm not eating that).

Here's what we served with some pictures below when I could grab them.  Everything was so delicious and beloved!

Starters:
Chopped liver

Salad of arugula and oranges - I used this recipe from The Kitchn as a base but didn't do a vinaigrette, just salt, pepper and Lucini olive oil.

Entrees:
Moroccan chicken with olives and preserved lemons


Sides:
Roasted carrots

Roasted asparagus

Steamed brown rice

Desserts by Sloane (all nut-free, fish-free gluten-free):

Chocolate chip cookie pie





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Tuesday, April 19, 2016

Review: #PsychoBarn, #MetRoof

Today, April 19, 2016, is the opening day for a beloved event here in New York City: the unveiling of the art exhibition on the Metropolitan Museum roof. For the past 19 years, the Met has placed installations on its roof, where you can interact with large scale works of art, whilst having a bevvy and taking in the incredible view. If you are planning a trip to New York City between April and October, put the #MetRoof on your list of must sees.

This year, the exhibit is a house: Cornelia Parker’s “TransitionalObject (PsychoBarn)”.  It is re-envisioning of Edward Hopper’s paintings of local barns, which inspired the house in Hitchcock’s classic thriller, "Psycho". It’s called transitional object because, as the artist said in her talk at the press preview, she liked the idea of a transitional object in the psychotherapeutic sense: an object that helps you to wean from your mother.  (Or not as anyone who watched Psycho can attest.)

Here’s the New York Times art review but really, I’ll let the pictures speak for themselves.



Welcome sign to press preview
Artist sitting on her porch
Behind the house 
The human scale of the house

Closeup of behind the house

Artist talking with the house in reflection
   

Press clustered around the house 

Press and curators looking at house

The view south from the roof of a picture perfect day




Go! Have an allergen-free beverage on the #MetRoof and take in the beauty of the entire Metropolitan Museum.

Friday, April 15, 2016

Recipe: Brown Butter Salted Rice Krispie Treats, Nut-Free, Gluten-Free




Recipe Brown Butter Salted Rice Krispie Treats, Nut-Free, Gluten-Free
Adapted from smitten kitchen

4 Tablespoon unsalted organic butter, plus extra for the pan
1 10-ounce bag marshmallows
1/4 teaspoon coarse Kosher salt
5 ounces rice krispies cereal about half a 10-ounce box (I use Erewhon)
Chocolate for drizzling (I use Enjoy Life Mega Chunks)

Butter a 8" pie pan (any handy cake or pie pan will do). In a large, heavy-bottomed pot, melt butter over medium-low heat until brown and nutty. Please, don’t take your eyes off the pot as the time between when the butter begins to brown and the point where it burns is wildly fast.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter will be enough to melt them. Stir until the marshmallows are they are mostly smooth; I like leaving some lumps of marshmallows for a little surprise.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I use buttered hands to press treats into pan, works like a dream.

*Extra credit: melt a few ounces of chocolate and then drizzle over treats and let cool. Try not to eat entire pan, definitely share some.*