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Why Junkfoodkids.com

I started learning about food several years ago.  My daughter had been sick for a while and was managed with treatment. We we found out that the headaches were migraines we started looking at all the triggers.  We found through investigation.  That enough sleep was needed.  And that she had a very bad reaction to MSG.  As we began to improve her diet we found other preservatives bothered her as well.   I talked with more doctors and experts and found she was sensitive to pesticides.  Within a month of getting these out of our diet not only did the migraines get less and less.  Her asthma became under control, we had no idea these things were effecting her asthma.  The doctor was so impressed he started telling others to go organic.
Around this time my health became a issue and I was told the same go organic as well as some other healthy tips.  Now I have become an unplanned foodie with friends calling for advise and help with issues.  With the encouragement of my supportive friends I decided to put the knowledge I have gained out for everyone. Hope it helps you.  
I am so proud to say my kids are super healthy and happy. 

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Maple & Spice Pumpkin Seeds

Yum! I am really enjoying pumpkin carving this year!!

Seeds from 1 med pumpkin
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp olive oil

Directions
Clean rinse and dry pumpkin seeds. Mix ingredients in separate bowl. Add seeds and completely coat all seeds. Preheat oven to 300 degrees. Line baking sheet with foil and spray with oil. Spread pumpkin seeds out evenly on foil and bake until crispy about 45 mins. Enjoy your sweet treat!!





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Brownies

I love this quick recipe that I don't feel as guilty about. Use your favorite organic or all natural brownie mix 1 cup fruit and vegetable juice  1 tbsp olive oil  Mix ingredients together.  grease an 8x8 pan and bake at 350 for 20 minutes or until toothpick comes out clean.

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Image: FreeDigitalPhotos.net

Super Easy Blueberry Muffins

I love to make things that are easy when the kids are home so I can spend more time with them.  This is just the recipe.

1 package preservative free blueberry muffin mix
2/3 cups of water
1/2 cup of Ricotta cheese
2 eggs

Directions: If your mix has canned blueberries.  Put them to the side.  Mix all other ingredients together.  When everything is incorporated fold in blueberries.  Fill your muffin cups 3/4 of the way full. Bake at 350 for 16-18 minutes.  Enjoy your family time.



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Image: Stuart Miles / FreeDigitalPhotos.net