Its not “normal” for 50% of children to have a chronic condition.
Its not “normal” for your child to have seasonal allergies.
Its not “normal” for your child to have asthma.
Its not “normal” for your child to have eczema.
Its not “normal” for your child to get sick multiple times per year and take weeks to get over it.
It’s not “normal” for your child to have food allergies.
Its not “normal” for your child to have sensory processing issues.
Its not “normal” for your child to be on medication.
Its not “normal” for your child to have SPD, autism, ADHD, OCD, depression, anxiety…….

But its the NEW normal in this country.

At the very least our children should be teaching us that our environment and what we are eating is slowly poisoning us. Many parents turn a blind eye to our children’s health because we believe its “normal” since all the other kids get sick and have asthma & allergies. But its not okay. These are not conditions that are “normal” to childhood. Sure the occasional cold & flu will happen but its not okay that 50% of children suffer.

THE U.S. NEEDS TO WAKE UP! When we feed our children real, whole foods majority of the time, they get better. They get healthier. 56% get off medication when fed the proper amount of fruits & vegetables.

The one thing we are beginning to learn from the exponential growth of autism, alzheimer’s parkinson’s, cancer, depression, and autoimmune disease is that our toxic-filled environment & processed foods are slowly poisoning us.

Educate yourself and begin making changes today! Below are some simple tips to help improve the health of your family & generations to come.

Foods to ADD to your child’s diet:

  1. Healthy fats –> avocados, nuts, nut butters, eggs, hummus, olive oil, coconut oil
  2. Fruits & Vegetables –> every and all fruits & veggies are on the list; raw, sautéed, steamed, grilled, added to smoothies, etc. Be creative and add several servings of vegetables to your child’s diet every day.
  3. Fermented Foods –> sauerkraut, kimchi, kombucha, and homemade fermented veggies are a perfect snack or addition to any meal.
  4. Cook with Healthy Oils –> coconut oil, olive oil, grapeseed oil, avocado oil
  5. Eat Non-Toxic –> use only organic, non-gmo products to reduce ingestion of pesticides in your child’s diet. Reduce use of plastic containers for water, drinks, and food.
  6. Eat Whole Foods –> eat foods that grow on trees or in the ground (fruits & veggies); meat from organic, pasture-raised animals, organic eggs, and nuts.

Foods to REDUCE in your child’s diet:

  1. Eliminate artificial ingredients –> artificial colors, High fructose corn syrup, partially hydrogenated oils, MSG
  2. Eliminate sodas, fruits juices and other drinks filled with sugar.
  3. Reduce sugar items –> candies, cookies, etc
  4. Reduce processed foods –> check your labels! Don’t purchase foods that have more than 5 ingredients and nothing that has ingredients you cannot pronounce.
  5. Reduce gluten + dairy –> both items are inflammatory for many people; you do not need to eliminate these items but significantly reducing them will improve your child’s health.

Grocery Guide:

Fresh Produce

Pantry staples: Onions–Garlic–Fresh herbs–Ginger

Smoothie supplies: Spinach–Kale–Bananas–Berries–Avocado

Power salad: Lettuce–Romaine–Arugula–Chard–Mustard Greens–Cucumbers–Carrots–Tomatoes–Mushrooms–Broccoli–Cauliflower–Celery–Bell Peppers–Red Onions–Asparagus–Snap Peas–Radishes–Artichoke–Beets–Avocado

Snacks: Apples–Oranges–Bananas–Grapes–Peaches–Pears–Strawberries–Blackberries–Raspberries–Blueberries–Cantaloupe–Watermelon–Pineapple–Mangos–Avocados–Grapefruit–Lemon–Lime

Meals: Sweet Potatoes–Spaghetti Squash–Zucchini–Butternut Squash–Fresh Herbs


Pantry staples: Full-fat coconut milk

Smoothie supplies: Unsweetened plant milk (coconut, almond, rice)–Coconut water–Frozen fruit

Snacks: Unsweetened Plant Yogurt


Smoothie supplies: Flax–Chia–Pumpkin seeds–Organic nut butters

Power salad: Beans (black, pinto, red, navy, pinto, garbanzo)–Nuts & seeds

Snacks: Old-fashioned GF Oats–Almonds/Cashews–Pistachios/Macadamia–Walnuts/Pecans–Sunflower/Pumpkin Seeds

Meals: Lentils–Quinoa–Rice–Tofu–Tempeh


Pantry staples: Braggs Liquid Aminos–Apple Cider Vinegar–Red Wine Vinegar–Balsamic Vinegar–Vegetable Broth–Coconut Oil/Olive Oil–Seasonings–Dried Herbs

Power Salad: GF/DF Dressing–Olives/Banana Peppers–Artichokes/Palm hearts–Sun-dried Tomatoes–Roasted Red Peppers–Water Chestnuts

Quick and Easy Snack Ideas:

Raw veggies, cut and stored in fridge (carrots, cucumbers, celery, tomatoes, broccoli, peppers, cauliflower, snap peas, and more!)

Veggies with hummus or Guacamole

Fresh fruits (apples, cantaloupe, melon, pineapple, pears, plums, grapes, oranges, mangos, berries, peaches, bananas)

Frozen grapes

Apples or Celery & Peanut Butter (use only natural peanut butter)

Raw nuts or seeds

Homemade Trail Mix (your favorite raw nuts, seeds, and dried fruit)

Dates, figs, raisins, dried cranberries, dried cherries

Plain oatmeal topped with berries or fruit

Unsweetened Plant Yogurt (coconut/soy/almond)

Unsweetened Applesauce

Plain air-popped, non-GMO popcorn

Sliced avocado with sea salt or lemon juice

Kale Chips (toss bite-size pieces of kale with sea salt and balsamic vinegar or lemon juice. Bake at 350 degreeF on parchment paper for 7-9 minutes until crispy)

Grilled Peaches (grill on medium heat for 4 minutes per side.)

Cauliflower Popcorn (toss cauliflower pieces lightly with vegetable broth and sea salt. Bake for 45-60 minutes at 425 degreesF on parchment paper turning them 3-4 times)

Roasted Chickpeas (drain and rinse can of chickpeas and toss with 1/2 tsp salt, 1/2 tsp garlic powder & 1/2 tsp paprika. Bake on cookie sheet for 45-60 minutes at 400 degreesF)

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