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, August 21, 2017

Recipe: Smoky Vegan Refried Black Beans




This is a version of a dish an ex-boyfriend created for me: smoky vegan "refried" black beans. They're not refried at all, but whirred together to create that paste-like consistency.

A snap to throw together, with pantry staples, and once you have the black beans ready, you can add any additional toppings you have on hand like lettuce, steamed greens, cooked corn kernels, chopped tomatoes, avocado, shredded cheese, sautéed peppers and onions – the additional toppings are endless!


Smoky Vegan "Refried" Black Beans
1 can Goya black beans, not drained
1/2 small onion chopped
1 clove garlic minced
1/2 teaspoon smoked paprika


Sautée the onion in evoo until fragrant. Add minced garlic, sautée for one minute. Add paprika to warm the spice (10 seconds), add the beans (with their liquid) and bring all to a boil. Cook the bean mixture on a simmer for 5 minutes. Take off the heat and mash the beans with a hand blender. check for seasonings and adjust. Spread on warmed corn tortilla and add your toppings like lettuce, steamed greens, cooked corn kernels, chopped tomatoes, avocado, shredded cheese, sautéed peppers and onions

Enjoy!

Monday, August 14, 2017

Recipe: Mint “Oreo” Ice Cream, Allergen-Friendly, Nut-Free, Gluten-Free 






Recently, I was struck a taste memory of sharing a pint of Benand Jerry’s mint oreo ice cream with a boyfriend, a gazillion years ago.

And I thought, wait: I have heavy cream, I have condensed milk, I have Nielsen Massey vanilla and mint flavors and most importantly, I have a new box of KinniToos Chocolate VanillaSandwich Creme Cookies.








So, I threw this together from pantry items, and boy oh boy – DELISH!

***

Recipe: Two-Ingredient Mint “Oreo” Ice Cream, Gluten-Free, Tree Nut-Free, Peanut-Free, Egg-Free
1 pint (two cups) of heavy whipping cream

1 fourteen-ounce can sweetened condensed milk

1 teaspoon of vanilla

1 teaspoon of mint flavor

12-16 Oreo-type sandwich safe-for-you cookies, crumbled into pieces

Whip the cream into soft peaks. Fold in the condensed milk and vanilla. Mix thoroughly until completely combined and no streaks. Fold in crumbled cookies to taste. Pour mixture into a container with a cover. Lay saran wrap directly on top of the mixture to ensure no air gets in. Freeze 6-8 hours or overnight.




Monday, August 07, 2017

Recipe: Easy, Allergen-Friendly Blueberry Crumble [Sponsored]



In my past baking life, I made a gazillion crumbles. Easy, sweet, buttery and luscious, just mix butter sugar and flour and put over some sugared fruit, bake and serve. Yum hot, warm or cold. Did I mention so, so easy? 

It’s the kind of impressive-seeming dessert that you know it’s super easy: you can prep ahead of time, keep it in the fridge, throw it in the oven at the beginning of dinner and pull out at the end; bubbly, gorgeous and oozy; served with ice cream your guests will plotz!



But I haven’t made one in years. Since being wheat-free since 2004, (OMG that’s 13 years already!) because I have some wheat intolerance (GI distress, not a food allergy, here’s more about the difference), I haven’t made a crumble.

Thirteen years ago, there weren’t as many gluten-free all-purpose flour choices made by big commercial brands that were also tree nut-free. (i.e. kinda really none). But that’s has all changed and when thinking about what I’d like to make this summer with berries being so luscious, I remembered my crumble days.

I found and quickly fell in love with this three-ingredient crumble recipe by Epicurious

As written (using wheat flour) it’s already peanut-free, tree nut-free, egg-free, soy-free, fish-free and shellfish free – which is a lot of FREEEEEES.

I further adapted the Epicurious crumble recipe  to be wheat and gluten-free. But you could totally make the Epicurious recipe as is if you can do wheat.

If you are celiac, have a wheat allergy or a gluten or wheat intolerance, use the gluten-free all-purpose flour of your choice.

I used gluten-free Bisquick because it’s versatile: you can make pancakes, scones, biscuits, cobbler and crumble with it and I like something multipurpose and easy to get. It’s in all of your big brand stores these days.

I used organic butter by Horizon organic (I like my diary to be organic) and I used Sugar in the Raw because I like the big crystals and the lightly molasses flavor but you can use any butter, any sugar.

I used blueberries because they are season and local and on sale at Fairway Market right now. But this recipe can be used with any fruit, like apples in the fall or frozen fruit in the dead of winter. Use your favorites!

My friend AG suggested that I kick up the lemon and he was so right; so this recipe has fresh lemon juice and fresh zest.

Serve the crumble (warm or cold) with vanilla ice cream. I made my own, two ingredients, no churn vanilla ice cream. You can, too! That recipe is here.

I used a glass pie plate measuring 9.5 inches in diameter and this amount of fruit and crumble worked perfectly. If you don’t have that size pie plate or baking dish, use what you have and eyeball it. You really can’t go wrong here.

I bought all of my ingredients at Fairway Market in Manhattan. And Fairway Market graciously sponsored the making of this gorgeous blueberry crumble. Here are my policies regarding my sponsored posts




***

Recipe: Easy, Allergen-Friendly Blueberry Crumble [SPONSORED]
(Barely adapted from Epicurious)

Crumble:
1/2 cup sugar in the raw
1 stick organic butter
1 cup Bisquick, gluten-free

Fruit:
4 cup blueberries, washed and any stems discards
1/4 cup sugar in the raw
Juice of ½ lemon
1.5 teaspoon lemon zest


Preheat your oven to 375°F. Butter a glass pie dish measuring 9.5 inches in diameter. Mix the blueberries, sugar, lemon juice and lemon zest. Taste the filling and adjust if necessary. In a large bowl, mix the butter, “flour” and sugar with your hands until it forms large clumps. Keep those clumps! Add the fruit to the pie plate and spread the crumble on top until the fruit is all covered (some fruit peeking through is fine).

Bake your crisp in a 375°F oven until the fruit juices are bubbling and the topping is golden brown, that was 45 minutes for me. (Epicurious states that cooking time can take anywhere from 30 minutes to an hour, depending on the size of your crisp and the type of your fruit. So keep that in mind, too.)

Serve with pouring cream, whipped cream, ice cream and try not to eat it all in one go.

***

Thank you Fairway Market for sponsoring* this delicious allergen-friendly recipe!




Join me on Instagram @allergicgirlnyc and on my Allergic Girl Facebook feed to see what I'm cooking right now and to cook allergen-friendly yumminess with me!