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Presents
Allergy-
Friendly
Recipes
from
Food Network host and celebrity chef Robin Miller is
the author of numerous bestselling cookbooks. She
also has a severe egg allergy, so she carries Auvi-Q.
Check out some of Robin’s allergy-friendly recipes.
They don’t contain any of the top 8 most common
food allergens: tree nuts, peanuts, fish, shellfish,
soy, wheat, milk, and eggs.
Indication
Auvi-Q® (epinephrine injection, USP) is used to treat life-threatening
allergic reactions (anaphylaxis) in people who are at risk for or have
a history of these reactions.
Important Safety Information
Auvi-Q is for immediate self (or caregiver) administration and does
not take the place of emergency medical care. Seek immediate
medical treatment after use.
Please see additional Important Safety Information on Page 12.
Please click here for full Prescribing Information.
© 2015 sanofi-aventis U.S. LLC, A SANOFI COMPANY Last Update: FEBRUARY 2015 US.EAI.15.01.040
Let’s Get Cooking
I’m Robin Miller. You may remember me from my cooking show on the Food
Network. What you may not know is that I also have a severe egg allergy.
Being a chef with a food allergy can be tricky. I always have to be extra
careful to avoid eggs whenever I’m in the kitchen. And I always carry my
Auvi-Q® (epinephrine injection, USP) everywhere I go, just in case of a severe
allergic reaction.
I came up with this collection of allergy-friendly recipes because I’ve seen,
firsthand, the power food can have in bringing people together around the
table. Food is community. Food is love. And when you’re allergic to a certain
type of food, or anything else for that matter, it can make you feel different
from everyone else. Sometimes you feel left out because you can’t eat what
others are eating or do what others are doing. I know that feeling personally.
And I wanted to do something about it.
All the recipes here are allergy-friendly, meaning they contain NONE of the
top 8 most common food allergens: tree nuts, peanuts, fish, shellfish, soy,
wheat, milk, and eggs. So find a few that look tasty to you, and get cooking!
Yours in good taste,
Indication
Auvi-Q® (epinephrine injection, USP) is used to treat life-threatening allergic reactions
(anaphylaxis) in people who are at risk for or have a history of these reactions.
Important Safety Information
Auvi-Q is for immediate self (or caregiver) administration and does not take the place of
emergency medical care. Seek immediate medical treatment after use.
Please see additional Important Safety Information on Page 12. Please click here for full
Prescribing Information.
© 2015 sanofi-aventis U.S. LLC, A SANOFI COMPANY Last Update: FEBRUARY 2015 US.EAI.15.01.040 Page 2 of 12
Robin Miller’s Allergy-Friendly Recipes
king
O utd oor Coo
These recipes do not contain any of the top 8 most common food allergens: tree nuts, peanuts, fish, shellfish, soy, wheat, milk, and eggs.
If you or a loved one has a food allergy, it’s important to always read ingredient labels and/or check with manufacturers to
ensure that ingredients do not contain and are not processed with your allergen. Additionally, check product labels and/or with
manufacturers to determine if foods are made in facilities that produce products with your allergen. Check with your healthcare
professional if you have any questions.
If you’re having guests over, ask if they have allergies so you’ll know what to avoid. When preparing food, remember to wash
your hands frequently and sanitize your utensils and appliances with hot, soapy water to avoid cross-contamination. When serving,
make sure each dish has its own serving spoon or fork. And speaking of serving, here is an allergy-friendly recipe from celebrity
chef Robin Miller to try.
Tex-Mex London Broil
with Mango-Lime Salsa
Serves 4
Ingredients: Directions:
2 tbsp light brown sugar In a small bowl, whisk together the brown sugar, lime juice, cumin, chili
2 tbsp fresh lime juice powder, and red pepper flakes. Season both sides of the London broil with
salt and pepper. Rub the brown sugar mixture all over both sides of the
1 tsp ground cumin meat (at this point, the steak can be marinated in the refrigerator for up to
1 tsp chili powder 24 hours).
1 tsp crushed red pepper flakes Brush the oil all over a stove-top grill pan, outdoor grill, or griddle and
1¼ lb London broil* preheat to medium-high. Add the meat to the hot pan or grill and cook for
1-1½ inches thick, unseasoned 7-8 minutes per side for medium. Remove the meat from the heat and let
(preseasoned meats may stand for 10 minutes before slicing crosswise into ¼-inch thick strips.
contain unknown ingredients)
Meanwhile, to make the salsa, combine all the ingredients in a medium
Salt and freshly ground black pepper
bowl and toss to combine. Serve the steak slices with the mango salsa
2 tsp olive oil spooned over top.
Mango-Lime Salsa
2 cups diced fresh mango * Note: Flank or skirt steak may be used instead of London broil. When using these
thinner cuts, reduce the cooking time to 5 -6 minutes per side.
3 tbsp minced white onion
1 jalapeño, seeded and minced
1 clove fresh garlic, grated
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
Recipe provided courtesy of Robin Miller.
© 2015 sanofi-aventis U.S. LLC, A SANOFI COMPANY Last Update: FEBRUARY 2015 US.EAI.15.01.040 Page 3 of 12
Robin Miller’s Allergy-Friendly Recipes
king
O utd oor Coo
These recipes do not contain any of the top 8 most common food allergens: tree nuts, peanuts, fish, shellfish, soy, wheat, milk, and eggs.
If you or a loved one has a food allergy, it’s important to always read ingredient labels and/or check with manufacturers to
ensure that ingredients do not contain and are not processed with your allergen. Additionally, check product labels and/or with
manufacturers to determine if foods are made in facilities that produce products with your allergen. Check with your healthcare
professional if you have any questions.
If you’re having guests over, ask if they have allergies so you’ll know what to avoid. When preparing food, remember to wash
your hands frequently and sanitize your utensils and appliances with hot, soapy water to avoid cross-contamination. When serving,
make sure each dish has its own serving spoon or fork. And speaking of serving, here is an allergy-friendly recipe from celebrity
chef Robin Miller to try.
Grilled Green Beans
with Lemon Vinaigrette
Serves 4
Ingredients: Directions:
1 lb fresh green beans,* Preheat an outdoor grill, stove-top grill pan, or griddle to medium-high.
ends trimmed
Place the green beans in a large bowl, add 2 teaspoons of the oil, and toss
1 tbsp plus 2 tsp olive oil, divided
to coat the green beans with the oil. Place the green beans in a vegetable
1 lemon, juice and zest basket,† and place the basket on the grill (or arrange the green beans
1 tbsp minced shallots on the foil or grill pan). Grill 3-5 minutes, until the green beans are golden
brown and crisp-tender, turning frequently.
1 tsp mustard powder
½ tsp dried thyme Meanwhile, in a small bowl, whisk together the remaining tablespoon of oil,
2 tablespoons of the lemon juice, ½ teaspoon of finely grated lemon zest,
Salt and freshly ground black pepper
shallots, mustard powder, and thyme.
*Note: Fresh asparagus spears may be Transfer the green beans to a large bowl, add the lemon vinaigrette, and
used instead of green beans; the cooking toss to coat. Season to taste with salt and pepper.
time remains the same.
†
Note: If you don’t have a vegetable basket for grilling on an outdoor grill,
place the green beans on a piece of heavy-duty aluminum foil and
poke several holes in the foil.
Recipe provided courtesy of Robin Miller.
© 2015 sanofi-aventis U.S. LLC, A SANOFI COMPANY Last Update: FEBRUARY 2015 US.EAI.15.01.040 Page 4 of 12
Robin Miller’s Allergy-Friendly Recipes
king
O utd oor Coo
These recipes do not contain any of the top 8 most common food allergens: tree nuts, peanuts, fish, shellfish, soy, wheat, milk, and eggs.
If you or a loved one has a food allergy, it’s important to always read ingredient labels and/or check with manufacturers to
ensure that ingredients do not contain and are not processed with your allergen. Additionally, check product labels and/or with
manufacturers to determine if foods are made in facilities that produce products with your allergen. Check with your healthcare
professional if you have any questions.
If you’re having guests over, ask if they have allergies so you’ll know what to avoid. When preparing food, remember to wash
your hands frequently and sanitize your utensils and appliances with hot, soapy water to avoid cross-contamination. When serving,
make sure each dish has its own serving spoon or fork. And speaking of serving, here is an allergy-friendly recipe from celebrity
chef Robin Miller to try.
Yukon Gold Potato Salad
with Sun-dried Tomatoes
Serves 4
Ingredients: Directions:
6 medium Yukon Gold potatoes, Place the potatoes in a large saucepan and pour over enough water to
quartered (about 1½ lb) cover the potatoes by about 2 inches. Set the pan over high heat and
1 cup minced sun-dried tomatoes, bring to a boil. Boil the potatoes for 8-10 minutes, until fork-tender. Drain
packed in olive oil with 1 tbsp oil and transfer the potatoes to a large bowl.
from jar
While the potatoes are still warm, stir in the sun-dried tomatoes and oil from
2 tbsp white balsamic vinegar the jar, vinegar, and oregano. Toss to coat the potatoes.
1 tsp dried oregano
Fold in the basil and season to taste with salt and pepper. Serve room
¼ cup chopped fresh basil
temperature or chilled.
Salt and freshly ground black pepper
Recipe provided courtesy
of Robin Miller.
© 2015 sanofi-aventis U.S. LLC, A SANOFI COMPANY Last Update: FEBRUARY 2015 US.EAI.15.01.040 Page 5 of 12
Robin Miller’s Allergy-Friendly Recipes
od
C o m f ort Fo
These recipes do not contain any of the top 8 most common food allergens: tree nuts, peanuts, fish, shellfish, soy, wheat, milk, and eggs.
If you or a loved one has a food allergy, it’s important to always read ingredient labels and/or check with manufacturers to
ensure that ingredients do not contain and are not processed with your allergen. Additionally, check product labels and/or with
manufacturers to determine if foods are made in facilities that produce products with your allergen. Check with your healthcare
professional if you have any questions.
If you’re having guests over, ask if they have allergies so you’ll know what to avoid. When preparing food, remember to wash
your hands frequently and sanitize your utensils and appliances with hot, soapy water to avoid cross-contamination. When serving,
make sure each dish has its own serving spoon or fork. And speaking of serving, here is an allergy-friendly recipe from celebrity
chef Robin Miller to try.
Spaghetti and Meatballs
Serves 4
Ingredients: Directions:
12 oz 100% corn or brown Cook the pasta according to the package directions.
rice gluten-free pasta
1 lb extra lean ground beef Meanwhile, in a large bowl, combine the meat, 1 teaspoon of the
or ground turkey breast, oregano, salt, and pepper. Mix well and shape the mixture into 16
unseasoned (pre-seasoned meats meatballs. Heat the oil in a large skillet over medium-high heat. Add
may contain unknown ingredients) the meatballs and cook for 3-5 minutes, until browned on all sides.
Remove the meatballs from the skillet and set aside.
2 tsp dried oregano, divided
½ tsp salt To the same skillet over medium-high heat, add the onion and garlic.
Cook for 3 minutes, until the onion is tender. Add the pureed tomatoes,
¼ tsp ground black pepper
tomato paste, remaining teaspoon of oregano, thyme, and bay leaves;
2 tsp olive oil bring to a simmer. Return the meatballs to the pan, reduce the heat
½ cup chopped white onion to medium-low, partially cover, and simmer for 5-7 minutes, until the
meatballs are cooked through. Discard the bay leaves.
2 cloves garlic, minced
28 oz or 6 medium-sized Serve the meatballs and sauce over the cooked
tomatoes, pureed pasta. Garnish with the chopped basil.
1 tbsp sun-dried tomato paste,
unseasoned
1 tsp dried thyme
2 bay leaves
¼ cup chopped fresh basil
Recipe provided courtesy of Robin Miller.
© 2015 sanofi-aventis U.S. LLC, A SANOFI COMPANY Last Update: FEBRUARY 2015 US.EAI.15.01.040 Page 6 of 12
Robin Miller’s Allergy-Friendly Recipes
od
C o m f ort Fo
These recipes do not contain any of the top 8 most common food allergens: tree nuts, peanuts, fish, shellfish, soy, wheat, milk, and eggs.
If you or a loved one has a food allergy, it’s important to always read ingredient labels and/or check with manufacturers to
ensure that ingredients do not contain and are not processed with your allergen. Additionally, check product labels and/or with
manufacturers to determine if foods are made in facilities that produce products with your allergen. Check with your healthcare
professional if you have any questions.
If you’re having guests over, ask if they have allergies so you’ll know what to avoid. When preparing food, remember to wash
your hands frequently and sanitize your utensils and appliances with hot, soapy water to avoid cross-contamination. When serving,
make sure each dish has its own serving spoon or fork. And speaking of serving, here is an allergy-friendly recipe from celebrity
chef Robin Miller to try.
Mixed Veggie Pizza
Serves 4-6
Ingredients: Directions:
3 tbsp plus 1 tsp of Preheat the oven to 425 degrees. Brush 1 teaspoon of the olive oil all over
olive oil, divided a large baking sheet. Set aside.
1½ -1¾ cups gluten-free In a large mixing bowl, combine 1 cup of the flour, yeast, sugar, and salt.
brown rice flour Mix well. Add the water and remaining 3 tablespoons of oil and mix until
¾ cup warm water blended. Add ½ cup of flour and mix until dough comes together, adding
(about 120-130 degrees) more flour if necessary to create a sticky dough.
1 packet (¾ oz) gluten-free Press the dough out onto the prepared baking sheet until ¹⁄8 inch thick.
pizza crust yeast
1½ tsp sugar Top the dough with the tomatoes, pepper, mushrooms,
and onion. Bake 10-12 minutes, until the crust is golden
¾ tsp salt
brown. Top the pizza with the fresh basil just
15 oz or 3 medium-sized tomatoes, before serving.
roasted and then diced
1 green bell pepper,
seeded and sliced
½ cup sliced cremini mushrooms
¼ cup thinly sliced red onion
¼ cup chopped or shredded
fresh basil
Recipe provided courtesy
of Robin Miller.
© 2015 sanofi-aventis U.S. LLC, A SANOFI COMPANY Last Update: FEBRUARY 2015 US.EAI.15.01.040 Page 7 of 12
Robin Miller’s Allergy-Friendly Recipes
od
C o m f ort Fo
These recipes do not contain any of the top 8 most common food allergens: tree nuts, peanuts, fish, shellfish, soy, wheat, milk, and eggs.
If you or a loved one has a food allergy, it’s important to always read ingredient labels and/or check with manufacturers to
ensure that ingredients do not contain and are not processed with your allergen. Additionally, check product labels and/or with
manufacturers to determine if foods are made in facilities that produce products with your allergen. Check with your healthcare
professional if you have any questions.
If you’re having guests over, ask if they have allergies so you’ll know what to avoid. When preparing food, remember to wash
your hands frequently and sanitize your utensils and appliances with hot, soapy water to avoid cross-contamination. When serving,
make sure each dish has its own serving spoon or fork. And speaking of serving, here is an allergy-friendly recipe from celebrity
chef Robin Miller to try.
Chicken Tenders
Serves 4
Ingredients: Directions:
2 tsp olive oil Preheat the oven to 400 degrees. Brush the olive oil all over a large
½ cup gluten-free baking sheet.
brown rice flour
In a shallow dish, combine the rice flour, garlic powder, onion powder,
1 tsp garlic powder paprika, salt, and pepper. Mix well. Working in batches, add the chicken
1 tsp onion powder to the flour mixture and turn to coat all sides. Transfer the chicken to the
prepared baking sheet and let stand 5 minutes. Working in batches, return
1 tsp paprika
the chicken to the rice flour mixture and turn to coat both sides.*
½ tsp salt
Return the chicken to the baking sheet and bake for 10 minutes. Flip
¼ tsp ground black pepper
the chicken and cook for 10 -15 more minutes, until the chicken is
1 lb boneless, skinless chicken golden brown.
breasts, cut into thin strips
*Note: The chicken in this recipe is coated with a spice-infused, rice flour mixture
2 times. After the first coating, the chicken rests for 5 minutes to allow the flour mixture
to penetrate the meat. The second layer creates a nice crust.
Recipe provided courtesy of Robin Miller.
© 2015 sanofi-aventis U.S. LLC, A SANOFI COMPANY Last Update: FEBRUARY 2015 US.EAI.15.01.040 Page 8 of 12
Robin Miller’s Allergy-Friendly Recipes
pes
P arty Reci
These recipes do not contain any of the top 8 most common food allergens: tree nuts, peanuts, fish, shellfish, soy, wheat, milk, and eggs.
If you or a loved one has a food allergy, it’s important to always read ingredient labels and/or check with manufacturers to
ensure that ingredients do not contain and are not processed with your allergen. Additionally, check product labels and/or with
manufacturers to determine if foods are made in facilities that produce products with your allergen. Check with your healthcare
professional if you have any questions.
If you’re having guests over, ask if they have allergies so you’ll know what to avoid. When preparing food, remember to wash
your hands frequently and sanitize your utensils and appliances with hot, soapy water to avoid cross-contamination. When serving,
make sure each dish has its own serving spoon or fork. And speaking of serving, here is an allergy-friendly recipe from celebrity
chef Robin Miller to try.
Guacamole
with Tomatoes, Onion, and Cilantro
Serves 8 (¼ cup per serving)
Ingredients: Directions:
1½ cups diced fresh avocado (about In a medium bowl, combine the avocado, tomato, cilantro, onion, and
4-5 ripe avocados) lime juice. Stir to combine (leave some small chunks of avocado for a
½ cup diced fresh tomato (beefsteak nice presentation). Season to taste with salt and black pepper.
or Roma/plum tomatoes)
Serve the guacamole with an assortment of fresh vegetables for dunking.
2 tbsp chopped fresh cilantro
2 tbsp minced red onion
1 tbsp fresh lime juice
Salt and freshly ground black pepper
Assorted fresh vegetables, such as baby
carrots, zucchini sticks, celery stalks, bell
pepper strips
Recipe provided courtesy
of Robin Miller.
© 2015 sanofi-aventis U.S. LLC, A SANOFI COMPANY Last Update: FEBRUARY 2015 US.EAI.15.01.040 Page 9 of 12
Robin Miller’s Allergy-Friendly Recipes
pes
P arty Reci
These recipes do not contain any of the top 8 most common food allergens: tree nuts, peanuts, fish, shellfish, soy, wheat, milk, and eggs.
If you or a loved one has a food allergy, it’s important to always read ingredient labels and/or check with manufacturers to
ensure that ingredients do not contain and are not processed with your allergen. Additionally, check product labels and/or with
manufacturers to determine if foods are made in facilities that produce products with your allergen. Check with your healthcare
professional if you have any questions.
If you’re having guests over, ask if they have allergies so you’ll know what to avoid. When preparing food, remember to wash
your hands frequently and sanitize your utensils and appliances with hot, soapy water to avoid cross-contamination. When serving,
make sure each dish has its own serving spoon or fork. And speaking of serving, here is an allergy-friendly recipe from celebrity
chef Robin Miller to try.
Chicken Taquitos
with Fresh Salsa
Serves 8 (2 taquitos/serving)
Ingredients: Directions:
2-3 tbsp olive oil Preheat the oven to 350 degrees.
2 boneless skinless chicken breast
Brush a stove-top grill pan or griddle with olive oil and preheat to
halves (about 4 oz each)
medium-high. Season both sides of the chicken with the salt and black
Salt and freshly ground black pepper pepper. Add the chicken to the hot pan and cook for 5-7 minutes per side,
16 corn tortillas until cooked through. Remove the chicken from the pan and, when cool
enough to handle, shred the chicken with two forks.
16 wooden picks
Fresh Salsa Transfer the shredded chicken to a medium saucepan and add the salsa.
Combine the following ingredients Set the pan over medium heat and bring to a simmer. Simmer for 2 minutes
in a bowl and toss to combine: to heat through. Remove the pan from the heat and set aside.
1 cup diced fresh tomato (beefsteak
Wrap four of the tortillas in a paper towel and microwave on HIGH for 20
or Roma/plum tomatoes)
seconds to soften. Arrange the tortillas on a flat surface and spoon the
¼ cup minced green bell pepper chicken mixture onto each tortilla (about 2 tablespoons per tortilla). Roll
3 tbsp minced white onion the tortillas up tightly and secure with wooden picks. Arrange the tortillas
side by side on a large baking sheet and brush the surface with the olive
1 minced garlic clove oil. Repeat with the remaining tortillas and chicken, working in batches of
2 tbsp chopped fresh cilantro four (this prevents the tortillas from drying out).
1 tbsp seeded and minced jalapeño
Transfer the baking sheet to the oven and bake for 25-30 minutes, until the
(fresh or pickled)
tortillas are golden brown and crisp.
1 tbsp fresh lime juice
Recipe provided courtesy of Robin Miller.
© 2015 sanofi-aventis U.S. LLC, A SANOFI COMPANY Last Update: FEBRUARY 2015 US.EAI.15.01.040 Page 10 of 12Robin Miller’s Allergy-Friendly Recipes
pes
P arty Reci
These recipes do not contain any of the top 8 most common food allergens: tree nuts, peanuts, fish, shellfish, soy, wheat, milk, and eggs.
If you or a loved one has a food allergy, it’s important to always read ingredient labels and/or check with manufacturers to
ensure that ingredients do not contain and are not processed with your allergen. Additionally, check product labels and/or with
manufacturers to determine if foods are made in facilities that produce products with your allergen. Check with your healthcare
professional if you have any questions.
If you’re having guests over, ask if they have allergies so you’ll know what to avoid. When preparing food, remember to wash
your hands frequently and sanitize your utensils and appliances with hot, soapy water to avoid cross-contamination. When serving,
make sure each dish has its own serving spoon or fork. And speaking of serving, here is an allergy-friendly recipe from celebrity
chef Robin Miller to try.
Baked Chicken Wings
with Spicy Honey Mustard
Serves 8
Ingredients: Directions:
1 tbsp olive oil Preheat the oven to 400 degrees. Place a baking rack on top of a large
1 cup honey baking sheet and brush the rack with the olive oil (if your baking racks and
baking sheets are too small to hold all the chicken without crowding, use 2
2 tbsp red wine vinegar sets). Set aside.
1½ tbsp mustard powder
In a large bowl, whisk together the honey, vinegar, mustard powder, and
1 tsp cayenne pepper, cayenne pepper. Add the chicken wings and drummettes and turn to coat.
or more to taste
Transfer the chicken to the prepared baking rack and season with the salt
4 lb chicken wings and and black pepper.
drummettes (wing tips trimmed
and discarded if necessary) Bake for 45-50 minutes, until the chicken is cooked through and the
skin is crispy.
Salt and freshly ground black pepper
Recipe provided courtesy
of Robin Miller.
© 2015 sanofi-aventis U.S. LLC, A SANOFI COMPANY Last Update: FEBRUARY 2015 US.EAI.15.01.040 Page 11 of 12We hope you enjoy these allergy-friendly recipes
from Robin Miller. Be sure to visit auvi-q.com soon
for more delicious recipes and other helpful
Auvi-Q resources.
Indication
Auvi-Q® (epinephrine injection, USP) is used to treat life-threatening allergic reactions
(anaphylaxis) in people who are at risk for or have a history of these reactions.
Important Safety Information
Auvi-Q is for immediate self (or caregiver) administration and does not take the place of
emergency medical care. Seek immediate medical treatment after use. Each Auvi-Q contains a
single dose of epinephrine. Auvi-Q should only be injected into your outer thigh. DO NOT INJECT
INTO BUTTOCK OR INTRAVENOUSLY. If you accidentally inject Auvi-Q into any other part of your
body, seek immediate medical treatment. Epinephrine should be used with caution if you have
heart disease or are taking certain medicines that can cause heart-related (cardiac) symptoms.
If you take certain medicines, you may develop serious life-threatening side effects from
epinephrine. Be sure to tell your doctor all the medicines you take, especially medicines for
asthma. Side effects may be increased in patients with certain medical conditions, or who take
certain medicines. These include asthma, allergies, depression, thyroid disease, Parkinson’s
disease, diabetes, high blood pressure, and heart disease.
The most common side effects may include increase in heart rate,
stronger or irregular heartbeat, sweating, nausea and vomiting, difficulty
breathing, paleness, dizziness, weakness or shakiness, headache,
apprehension, nervousness, or anxiety. These side effects go away
quickly, especially if you rest.
Talk to your healthcare professional to see if Auvi-Q is right for you.
You are encouraged to report negative side effects of prescription
drugs to the FDA. Visit www.fda.gov/medwatch or call 1-800-FDA-1088.
Please click here for full Prescribing Information or visit:
http://products.sanofi-aventis.us/auvi-q/auvi-q.html.
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