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)

Wednesday, November 23, 2016

Allergic Girl's Thanksgiving Day Menu 2016

I’m hosting this year and doing all of the major cooking for just 7 of us so super easy.

Green salad (with olive oil and lemon dressing)
Braised short ribs
Boiled creamery potatoes (with butter)
Steamed Brussels sprouts (with butter)
Pumpkin pie 
Cranberry cake (nut-free)
Whipped cream
Vanilla Ice cream

Here's the table:

Here's my plate:

I did get a picture of dessert as we were having such a nice evening.

Hope you had a wonderful and saef holiday!

Monday, November 21, 2016

Allergic Girl's Thanksgiving Day Advice: Focus On The Fun

As we gear up to travel, gather, sit down and dine remember food is not the focus of the holidays. I know it feels like it, and the pressure can be immense but really it’s not the focus. 

The focus of any holiday event really is togetherness, family (whether by birth, marriage, partnership and/or choice) and above all, love.

Keep that in mind this week for Thanksgiving and as we head into the holiday season.
And if you looking for some menu ideas, have a look at my InstagramFacebookTwitter feeds.

Happy Holidays!

Monday, November 07, 2016

Recipe: Easy Pea Soup, Vegan, Nut-Free, Gluten-Free

When I was a child my dad used to make the best pea soup. It was thick and smokey; it had tons of flavor and was overall so delicious that it’s a stand out in my childhood food memory bank. 

I think the secret was pig knuckles (or ham hock). 

I called him just now to ask him what was in that magical pea soup of my childhood, and he started rattling off several different varieties he had developed over the years.

“No, no. Not with flanken (steak) and not that other one. The one we had on 35th street. Was it…pig knuckles?” I asked.

“Oh yeah, it was pig knuckles. That was a great one,” he said.

I didn't add pig knuckles to mine (where does one even get pig knuckles?!) but I did throw together a vegan version, with ingredients I had on hand in my cupboard and larder. I bet you have these at home, too!


Easy Pea Soup, Vegan, Nut-Free, Gluten-Free
Makes 3 one-cup servings (can be doubled easily for more volume)

1 cup dried, green split peas, sorted and rinsed
1 small onion chopped
1 carrot chopped
3 garlic cloves, minced
1 bay leaf
Salt, pepper to taste
Olive oil

In a large, heavy bottomed pot, sauté onion in olive oil on medium heat until fragrant. Add chopped carrot, sauté for a few minutes, then add minced garlic and sauté until all is fragrant. Add bay leaf, rinsed peas and about 6 cups of water. Bring all to a boil and then simmer until the peas have broken down and softened and flavors melded.

Serve over the grain of your choice or with potatoes or safe-for-you bread.

Tuesday, November 01, 2016

Recipe: Salted Brown Butter - Cinnamon Sugar Crispy Rice Treats, Attune Foods [Sponsored]

Salted Brown Butter - Cinnamon Sugar Crispy Rice Treats

Doesn't that look insanely good? It is BEYOND good.

I adapted a few recipes including my own to create this cinnamon sugar rice crispy treat that is beyond good. It’s made from Attune Foods' Erewhon cereal that is gluten-free and according to the Attune Foods website: “Made in a peanut-free, tree nut-free, dairy-free facility.” Read more on their website.

I sampled slices with a cinnamon sugar dusting and without. Both delish!

Recipe: Salted Brown Butter - Cinnamon Sugar Crispy Rice Treats
Adapted from smitten kitchenKitchen Konfidence and Well Plated 

Cinnamon sugar for sprinkling
¼ cup sugar in the raw (or any sugar you like)
1T cinnamon

For the treats
4 Tablespoons (1 stick) unsalted organic butter, plus 1 T extra for the pan

1 10-ounce bag Kraft Jet Puffed marshmallows

1/4 teaspoon coarse Morton’s Kosher salt

5 ounces Erewhon Foods Cinnamon Crispy Rice Cereal (half a 10-ounce box) 

Butter an 8" pie pan (any handy cake or pie pan will do depending on how tall your want your treats, I like my tall!). 

In a large, heavy-bottomed pot, melt butter over medium-low heat. Keep your eyes on it - the time between when the butter solids begin to brown and the point where it burns is wildly fast. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty.

(Here’s a video from Food52 about how to make brown butter – even though it’s French name is translates to nut butter there are NO NUTS involved.)

As soon as the butter takes on a nutty color, turn the heat off, remove the pot from the heat and stir in the marshmallows, one tablespoon [1T] of the cinnamon sugar mixture and the salt. The residual heat from the melted butter will be enough to melt everything. Stir until the marshmallow mixture until it is mostly smooth; I like leaving some lumps of marshmallows for a little textural surprise.

Stir in the cereal until all ingredients are incorporated. Spread mixture into the butter-prepared pan. (I use buttered hands to press treats into pan, works like a dream.)

As the mixture cools, sprinkle the cinnamon sugar mixtures over the pan of treats. Let cool and enjoy!

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Thank you, Attune Foods*!

(NB: *My policies regarding sponsored posts.)