Author Archives: lindsayjo.selinsky

Egg Free Snickerdoodle Cookies

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Egg Free Snickerdoodle Cookies
Delicious sugar and cinnamon infused cookies that are free of egg! A family favorite with ingredients you most likely already have on hand!
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
cookies
Ingredients
Cinnamon sugar mixture for rolling dough:
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
cookies
Ingredients
Cinnamon sugar mixture for rolling dough:
Instructions
  1. Cream together butter and granulated sugar until fluffy. Next, add milk and vanilla until combined. Mix in salt, baking powder, cinnamon and cream of tartar. Add flour in 1/2 cup increments until all has been added. Transfer dough to fridge to chill for minimum of 2 hours and up to overnight.
  2. Preheat oven to 350°F. Line your baking sheets with parchment or silicone baking mats.
  3. In a small bowl make the cinnamon sugar mixture for rolling your dough by combining 2 tablespoons granulated sugar with 1 teaspoon cinnamon.
  4. Use a small cookie scoop to scoop dough and roll in palms into balls. Roll balls in cinnamon sugar mixture and place 2 inches apart on prepared cookie sheets. Keep any unused dough in refrigerator in between batches.
  5. Bake 10-15 minutes. Keep on pan for 2 minutes to cool before placing on a cooling rack to finish cooling.
  6. Can be stored in an airtight container for up to one week but they won't last that long!

Quick Green Beans with Onion and Bacon

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Quick Green Beans with Onion and Bacon
One of my favorite allergy friendly side dishes that only needs a handful of ingredients! It comes together super quick but tastes like it slow cooked for hours!
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Heat 2 Tbsp olive oil over medium heat. Add your diced onion and cook until soft and translucent.
  2. Add in your green beans, bacon, beef broth and stir until mixed well. Cover and cook on medium stirring occasionally until most of the beef broth has been absorbed, about 10 minutes. Add salt and pepper to taste.

Sweet Potato Hash with Sausage

A flavorful family favorite! I adapted this recipe from thekitchn.com to make it more simple and allergy friendly. There are a few steps involved but I promise it’s worth it! I like to make this when I meal prep for the week and just heat it up the night we are going to eat it. The original recipe calls for dippy eggs served on top but we skip since the kids can’t do eggs. Sometimes my husband and I will have our dippy eggs on top if we’re eating this after they go to bed and we can use our designated egg pan to avoid any cross contamination. Your house will smell amazing from the caramelized onions, fresh rosemary and garlic!

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Sweet Potato Hash with Sausage
Prep Time 45 minutes
Cook Time 1 30 minutes
Servings
Prep Time 45 minutes
Cook Time 1 30 minutes
Servings
Instructions
  1. Preheat oven to 350°. Peel the onions and cut each one in half. Then cut each half into thin half moons. Heat 2 Tbsp olive oil in a skillet over medium high heat. Add in your onion slices and cook down for 5 minutes, stirring occasionally. Next, add in 1-2 Tbsp brown sugar to help caramelize the onions. Continue cooking on low for 25 minutes, stirring occasionally until caramelized. Set aside in a bowl.
  2. Spread out your diced sweet potatoes on a foil lined baking sheet. Drizzle with 2 Tbsp olive oil and toss. Sprinkle with salt and pepper. Bake 30-45 minutes, until softened, stirring halfway through.
  3. While your sweet potatoes are cooking, remove your sausage from the casing and cook over medium high heat in the same skillet you cooked your onions in. Crumble the sausage as it cooks. Once cooked all the way through, you may spoon out some of the liquid fat if using regular sweet Italian sausage. Set sausage aside.
  4. Add your caramelized onions, cooked crumbled sausage, chopped rosemary and minced garlic all to the baking sheet with sweet potatoes. Stir until everything is evenly mixed and spread out on the baking sheet. Place back in the oven to heat through 10-15 minutes.
  5. Can be served immediately or tastes great reheated for a busy week night! For those that don't have egg allergies, dippy eggs are great served on top but this is delicious without!

One Day at a Time

Things are crazy right now during COVID-19.  I recently had a friend ask me if I’m worried about school opening in the Fall.  I told her that I haven’t really allowed myself to go there.  I’m just taking things one day at a time.  Things are changing so quickly right now.  Staying focused on the present allows me to stay calm.  “I need more of your thinking over here”, she said.  How did I get here I thought? It certainly didn’t come overnight.  This approach to my life has been as a result of much time and effort.  I believe that I can thank the world of food allergies and asthma for helping me to handle the current COVID-19 pandemic.  With my daughter’s food allergies and the recent asthma diagnosis, I have definitely been terrified and overwhelmed.  The day she was diagnosed with food allergies at a year old, I immediately fast forwarded my worry to her being at college and forgetting her epinephrine at a party.  Crazy but that’s exactly how my mind worked that terrifying day.  Now, fast forward, through much practice and training my brain focuses more on the current.  I thank my Barre3 practice a lot for this mentality.  We are always being told to breathe and focus inward.  Meditation is a crucial part of the end of the workout that I am a big believer in.  I also hear my husband reminding me that medicine is constantly advancing and changing—thank goodness! I also remind myself that she can outgrow both her allergies and asthma.  We have to believe! We have to hope! And I really think that I am able to take what has worked for me in our everyday lives and adapt it to the current conditions.  I love opportunities to find positives with food allergies and asthma life.  

Food Allergy Awareness Week

It’s Food Allergy Awareness Week.  32 million Americans are currently living with potentially life-threatening food allergies.  That’s 1 in 13 children.  Despite what social media wants you to believe, everyone is or has experienced some sort of adversity in their life.  When our daughter was diagnosed with food allergies at a year old, I was heartbroken and taken completely off guard.  The diagnoses absolutely changed our lives.  Food allergies are serious and require constant vigilance such as reading every label and preparing all food safely at home.  But this little girl’s smile constantly reminds me that we are living life to the fullest.  We are happy and she is amazing! I believe her loving spirit, compassion and empathy are somewhat as a result of this diagnosis.  This has been my passion and one of my greatest purposes as a mother.  The second picture I’m sharing was on a very special day for our family when Layla graduated peanut oral immunotherapy (OIT) in Cincinnati.  She’s been in maintenance for over a year now.  Doctors and experts are dedicated to researching and finding a cure for food allergies.  While there isn’t currently a cure, there is hope.  I hope and pray everyday for that cure or for her and others to outgrow their allergies.  Life is certainly a journey.  Our journeys never tend to be how we envision them.  Somehow they end up better and teach us more than we could ever imagine.  You can find me spreading the love and here or on Instagram at peace_love_joyful

Fresh Apple Cake


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Fresh Apple Cake

Fresh apples spiced with cinnamon and nutmeg to make a delicious allergy friendly cake! Applesauce is the perfect egg substitute for this apple cake that adds moisture and flavor. I found my allergy free butterscotch chips on Amazon. If you can’t find them, the cake will still be delicious!

Prep Time 20 minutes
Cook Time 35 minutes

Servings


Ingredients

Prep Time 20 minutes
Cook Time 35 minutes

Servings


Ingredients


Instructions
  1. In a mixer, stir together first 3 ingredients.

  2. Stir in the remaining dry ingredients and apples. Batter will be stiff.

  3. Turn into a greased 9×13 inch pan.

  4. Sprinkle the top with butterscotch chips (optional).

  5. Bake at 350° for 35 minutes or until a toothpick comes out clean. Serve with allergy free ice cream or whipped topping and enjoy!

Healthy Roasted Chicken and Veggies

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Healthy Roasted Chicken and Veggies
A super colorful allergy friendly meal that is healthy!! Quick weeknight meal especially if you have your ingredients prepped ahead of time. Makes plenty of leftovers too.
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Instructions
  1. Preheat oven to 500°
  2. Chop all veggies into desirable bite size pieces. Chop all chicken into bite size pieces on a separate cutting board.
  3. Place all veggies and chicken together on two roasting pans to allow room for everything to evenly cook. Add olive oil, italian seasoning, paprika, salt and pepper. Toss to combine everything.
  4. Bake 15 minutes or until veggies and chicken are cooked. Enjoy over a bed of brown rice with a squeeze of fresh lemon juice!

One-Pan Chicken Fajita Pasta

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One-Pan Chicken Fajita Pasta
A delicious and healthy one-pan wonder! This allergy friendly meal is full of flavor and comes together super quick!
Prep Time 15
Cook Time 25
Servings
Prep Time 15
Cook Time 25
Servings
Instructions
  1. In a large nonstick pan, heat 2 Tbsp olive oil over high heat.
  2. Add chicken and 1.5 Tbsp fajita seasoning. Toss to coat the chicken. Spread the chicken in a single layer and cook for 3-5 minutes per side until browned. Remove the chicken from the pan and place aside in a bowl.
  3. Heat remaining 2 Tbsp olive oil to the pan over high heat. Once hot, add the onions, bell peppers, garlic and the remaining 1.5 Tbsp fajita seasoning. Stir to coat everything and continue to stir until veggies are tender, about 5 minutes. Add cooked veggies to the bowl of chicken.
  4. Add chicken stock, tomatoes with their juice and dry pasta to the pan. Bring to a boil and reduce to a low boil. Cover and cook for 15 minutes until pasta is cooked. Add chicken and veggies back into the pan. Stir to combine and heat. Taste and adjust seasonings and salt as necessary.

Chicken with Bacon and Rosemary Brussel Sprouts

This is a delicious and healthy allergy friendly meal! My favorite part is that it all cooks in your cast iron skillet. If you don’t have a cast iron skillet, make sure you use a pan that can go from the oven top to the oven. I love meals that don’t leave a lot of dirty dishes to clean up. This was a great weeknight meal as it was super quick to prepare. One of my tricks is I prepped all my ingredients when I had a little time on Sunday so it was all ready to go!

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Chicken with Bacon and Rosemary Brussel Sprouts
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Instructions
  1. Preheat your over to 400°.
  2. Heat a cast iron skillet over medium heat.
  3. Cook your diced bacon until it starts to get crispy. Remove the bacon from your skillet and put on a paper towel lined plate.
  4. Sprinkle the chicken breasts with salt and pepper on both sides. Place chicken in your skillet and cook 4-5 mins per side until browned.
  5. Once your chicken is browned, add a layer of brussel sprouts around the chicken. Sprinkle with a layer of rosemary and diced garlic. Then add another layer of brussel sprouts followed by another layer of rosemary and diced garlic.
  6. Lay 2-3 slices of lemon on top of your chicken.
  7. Sprinkle the bacon all over the top.
  8. Use an oven mit to transfer your skillet to the oven to bake for 25-30 mins until done depending on the thickness of your chicken.
  9. Once you plate your dish, be sure to lightly press on the cooked lemon so the juice will flavor it all!

Healthy Allergy Friendly Granola

It’s so hard to find a granola that is allergy safe and doesn’t contain a lot of added sugar and oil. I added hemp seeds to this recipe for added protein. This recipe can easily be customized for your families allergies!

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Healthy Allergy Friendly Granola
A delicious and healthy allergy friendly granola with added protein! Your home will smell amazing after you bake this!
Prep Time 5 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 300°F and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the coconut oil, agave, oil, vanilla, cinnamon and nutmeg. Place over medium low heat until the mixture is smooth and combined.
  3. Add the oats, salt and hemp seeds to your wet mixture. Stir to combine.
  4. Spread your granola onto the prepared pan and bake 15-20 until lightly toasted. Remove from the oven and cool completely. Once cooled, toss in your add ins. This granola is great on its own or served over your favorite yogurt! This can be kept in an airtight container for up to 1 week.