Welcome to another enlightening episode of the Mealtime Magic and Mayhem podcast. Today, we're diving into a truly inspiring journey with Lynette Williams, a dedicated mom of 3 who transformed her family's mealtime from chaotic to serene, embracing a holistic lifestyle along the way.

In This Episode, You'll Discover:

• Lynette's Background: Get to know Lynette Williams, a married mom of 3, who shares her evolution from social media coach to holistic wellness coach. Discover her passion for holistic living and how it ties into meal planning and preparation.
• The Turning Point: Lynette opens up about her initial struggles with mealtime, her resistance to traditional cooking roles, and the pivotal moments that led to her transformation. Learn how a mindset shift and tackling deep-seated beliefs from her childhood changed everything.
• Key Strategies for Transformation: Lynette shares actionable tips and mindset shifts that helped her embrace cooking and holistic living. From starting with simple, favorite meals to making incremental changes in product choices, these strategies are applicable to anyone looking to make similar changes.
• Holistic Living and Holistic Homeschooling: Lynette discusses her venture into holistic living coaching, focusing on natural and healthy lifestyle choices. She also touches on the impact of holistic living on homeschooling her children and how it integrates into their daily life.
• Future Plans: Get a sneak peek into Lynette's future aspirations, including developing online courses, ebooks, and one-on-one consulting aimed at helping others embrace holistic living.
• Listener Takeaways: Whether you're overwhelmed by mealtime routines or curious about holistic living, Lynette's journey offers valuable insights into overcoming resistance, embracing change, and finding joy in the process.

Resources Mentioned:

• Dr. Axe for holistic health insights: Website
• Mama Z and Dr. Z for essential oils and natural living: Website

Connect with Lynette:

• Facebook: Holistic Homeschool Mama - Facebook Page

Episode Quotes:

• "It was really about shifting my intentions and the energy I put into it." - Lynette
• "You have the life you want, and if it's not what you want, you can change it." - Lynette
• "Creativity without complication is where the fun is for me." - Lynette

Call to Action:

Feeling inspired by Lynette's story? Listen to the full episode, and don't forget to subscribe for more inspiring stories and practical tips to bring magic into your mealtime and beyond.

Want to start your own journey towards a more holistic and joyful mealtime experience? Check out The Nourished Life Blueprint: https://triciasbitesoflife.com/nourishedlifeblueprint

Thank You for Listening!

If you enjoyed this episode, please leave us a review on Apple Podcasts or wherever you listen to podcasts. Your feedback helps us reach more listeners and continue to produce content that resonates with you!

This is the Mealtime Magic and Mayhem podcast.

2

I'm Trisha Clark, your host,

cooking coach, and kitchen mentor.

3

We're here to talk about all

things food, wine, travel,

4

cocktails, and mealtime memories.

5

So many memories are

made around the table.

6

We all know mealtime can be stressful,

full of chaos and mayhem, but it's also

7

the universal connector, a catalyst

for communication and connection, and

8

a time to create magic and memories.

9

So many of our memories are tied

to food, and I can't wait to share

10

some of those stories with you here.

11

I'm here to share ideas.

12

Inspiration and stories to help you

experience mealtime with a dash of

13

magic and just a sprinkle of mayhem.

14

You can expect new episodes

weekly, including a mixture of

15

interviews, personal stories, and

some fun conversations about our

16

adventures and misadventures in

the kitchen and around the table.

17

I hope you walk away feeling

inspired to try something new in

18

your kitchen or around your table

to create more connection with

19

your friends, family, and beyond.

20

Thanks for being here.

21

Welcome everyone to another episode of

the Mealtime Magic and Mayhem podcast.

22

It is season two and we are now at

episode four and I'm super excited

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to bring a really good friend of

mine and someone I've worked with

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off and on for the past year or so.

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This is Lynette Williams.

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I'm thrilled to have her joining us today.

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Lynette is a married mom of three.

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She's been one of my biz besties.

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She's gone from social media coach

to holistic wellness coach as well

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as some really fun stuff in between

that I'm kind of saving for the

31

end because this has been one of

the most magical transformations

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I've seen in doing what I do yet.

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So her passions are really

holistic living and she has such

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a huge heart for helping others.

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Multi passionate, just a plethora of

interests, but they all come down to

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helping people live their own authentic.

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Lives and reading of

their authentic selves.

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I'm gonna say to the proverbial

table and we'll talk a little bit

39

more about that So Lynette welcome.

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I'm so glad to see you

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Lynette Williams: again.

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Hi Tricia.

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Thanks so much for having me This

is exciting to be back for season 2

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Tricia Clark: Season 1 was so much

fun and in episode 6 you joined us and

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you came on the podcast It's kind of

like a a live coaching call to discuss

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the challenges you were having with

meal planning, with cooking, with

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nourishing yourself, your family.

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Your daughter would only eat brown

food if I remember correctly.

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And you guys, you just won't believe

where she is now, but I'm going to

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save that little surprise for the end.

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But Lynette, can you start

by sharing a little bit about

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where you were in your life

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Lynette Williams: when

we first crossed paths?

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Yeah, sure.

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So when we first started working together,

you know, we were talking a lot about

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your business and social media coaching

and so that's what I really enjoyed about

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that first episode where you had me on

your podcast because it was really like

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putting me in the patient chair and you

were the doctor and I was just pouring my

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heart out to you and just telling you how

hard I struggled off camera behind the

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scenes in my home to keep my family well

fed with what I felt was important to me.

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Most important was that what

we were eating was healthy.

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You know, at the time we were

doing so much takeout, so much

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eating out at restaurants and I

was just over all of the sodium.

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I was over all of the preservatives

and not knowing what was in the food.

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And we were dealing with a lot of.

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Health issues with digestion with one

of my daughters and it was just a whole

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it was just a whole thing and of course

mom guilt and if any of your listeners

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can relate to that I'm sure they know

what I'm talking about that you just

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feel like no matter what you do no

matter how hard you work that it's

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not enough that you're not good enough

that you're failing in some way and

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emotionally that really takes a toll on

you and and When you are feeling that

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way as a mom, as an individual, it also

carries over into your business, right?

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And it affects everything that you do,

and it affects everyone that you come into

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contact with, because you have that in

the back of your head, that you're this

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failure, and you're just not doing what

you were put on this planet to do, right?

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Like your purpose has

somehow gotten away from you.

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And it was, I was just living in, inside

of my head with those feelings, with

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those thoughts and all the things, and

it just It was like a pot boiling over

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it just was there simmering for so long

and it was about to burst and then you

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gave me the opportunity on your podcast

to really just lay it all out there and

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you really, it was like a therapy session

for me because you really called me out

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on my own BS, which I had been doing

for other people when it comes to there.

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mental blocks with business, right?

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It's easier to do for somebody else and

to examine them and see what's going on.

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So you holding up that mirror for me and

showing me where my own mindset traps.

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Were the problem became the solution

for me because I could take away

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from that and I could examine

that and I could work through it.

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And that's basically what I've done

in the last year, more or less.

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I don't know what month we recorded that

podcast, but maybe actually it's only

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Tricia Clark: been six months.

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That was in June or

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Lynette Williams: July.

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I thought it was a little

bit longer than that.

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So, you know, like, yes, with

intention and with purpose.

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And time really doesn't

have to be your enemy.

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It really can begin to work for you.

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Tricia Clark: It's so incredible

to see how far you've come.

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So I know we've talked a little bit

about the podcast, but I, and even then

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you and I talked a lot about you were

really bucking the system, so to speak,

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or those traditional norms where you just

had this, like, I don't want to do this

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traditional role of cooking for my family.

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And it was this like, deep seated

feeling of you were not going to be.

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You wanted those foods and the feelings,

but you were like, I don't even think I

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like cooking like I didn't want to be the

mom that's cooking every night, and it

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was so interesting in that conversation.

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And so, I know we even

talked past the podcast.

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So, outside of that conversation that we

had, can you share, what was a turning

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point or kind of a moment of realization

that prompted you to go from that

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guidance to really making the change?

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Was there another moment that really

helped you transform your relationship

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Lynette Williams: with food and cooking?

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Yeah, it was really digging deeper into

that resistance that I had and why was I

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so resistant and I realized that it went

way back to my childhood, which people

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are listening, probably thinking, what

the heck does childhood trauma or how

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you grew up have anything to do with now?

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But it does.

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We, we carry our inner child

with us through life, right?

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And so going back and examining Why I was

resistant to that role today as a mom,

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I had to go back to my own relationship

with my mom, my childhood and all the

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things and go through, go back through

that and really just let those feelings

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come up, work through those emotions.

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Work through those exact same mindset

traps that you had pointed out to me

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that I was falling victim to, right?

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And just reclaiming my own free will and

my own mindset and just owning that how my

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behavior up to this point, you know, six

months ago was reflecting my old mindset.

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And if I wanted to embrace a new mindset,

I needed to get free of those strongholds.

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So everything that was holding me

back, I needed to open up my mind.

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I needed to be open to something new.

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And when I did that.

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I realized that the resistance

then shifted into momentum.

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So I just tried cooking one

meal and my family loved it.

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Tried cooking something

else and they loved it.

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And not only did they love

it, but they were just like,

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you, your food tastes so good.

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It tastes so much better than anything

we go out and buy, go out and order.

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Why don't you cook for us more?

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And I realized that for so long,

that's what I was missing was

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that the gratification and the,

just the verbal affirmation.

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Right.

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My love language is definitely

words of affirmation.

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And so they, my family was just like

feeding me over and over and over again.

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And I was like, why have I been

pushing this away for so long?

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So it just, it just opened

the door just a little bit.

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And I was going step by step and.

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Just having that such a positive

reaction just helps me be like,

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okay, doors wide open do this.

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I'm going to go all in and yeah.

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And that's really how it started.

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It really was the mindset shift.

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Me working through that old stuff.

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So that I could have a new beginning,

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Tricia Clark: you know, I love that.

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And I want to point something out that I

don't know for, well, one for listeners,

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but also another reflection back to you

is you've talked about the mindset and

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really working through that resistance.

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Do you realize that really, even

outside of that, you've really

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shifted that intention and the energy.

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That you were putting into it.

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Like when you come to the meal

planning and the cooking, you had

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all the resistance into it before

and nobody was complimenting you.

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And I think it's really remarkable and

really important to recognize that you,

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not just mindset, but shifting that

intention, that energy of what you put

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into it, you've literally seen it come out

at the dinner table almost immediately.

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And it's just proof that, again,

that we know that scientifically

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energy is contagious, whether

it's positive or negative, right?

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And so we sometimes inadvertently

create the situation that we don't

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want just by the energy and the

resistance that we're bringing

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Lynette Williams: to it.

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Yeah, that's 100 percent true for me.

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And a lot of times that's

what we're going to look at.

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We're going to look at the results of

that energy, look at the results that

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we, you know, from our daily habits

of what are we getting out of it.

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And sometimes we use that.

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We look at our world, we look

at our life and we almost say,

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okay, see, there's the proof.

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I'm not good at it.

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See, there's the proof it's so

hard and it's just, it doesn't

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have to be that way though.

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It's like you said, where are

we putting all of our energy?

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Where are we putting all of our focus?

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And if we do the work, not saying that

it was easy because it wasn't easy, but

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it was simple, it really was simple.

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I took a little bit of time.

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I sat down with myself by myself.

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Right.

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Thought back through those things,

worked through them, really, like

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you said, shifted my intentions,

shifted them, and wrote them down.

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No, what do I actually want?

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Okay, cool.

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Is there anything to resist

here in my list of wants?

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No, and there's not going to be.

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Because when it's something

that you want, the resistance is

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naturally not going to be there.

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But that shift from resistance to

momentum is so real, and it's so

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powerful, but it does require Purpose

and intention to shift your focus.

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And that's really what mindset work is.

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It's shifting your focus and getting

into alignment with what you actually

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want, instead of constantly convincing

yourself that what you have is somehow

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the end all be all, because really

what you have and what you see in your

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physical world is just a result of your

intention, your purpose, and your focus

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and what you're giving to the world.

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Yeah.

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So I, and I've also shifted

how I speak in terms of.

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Being a little bit more gentle with

myself too, because I tend to be

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very black and white and so I can

glean from that I can glean from

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harsh, extreme, just power speakers

that just really just are cutthroat.

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I can benefit from that, but

I benefit even more from that

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same truth being said in love.

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So for example, I'm very, I used

to really live by this motto, you

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have the life you want, right?

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But it can, it's kind of harsh because

people can hear that and say, but

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I don't have the life that I want.

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I have all this proof.

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Of why it's hard, right?

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Like we've already talked about,

but it's certainly not what I want.

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So now I say I can, and you can

have the life that you want.

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You can fill in the blank that you want.

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Right.

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And just adding that one small three

letter word can is where all the

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magic happens, because the first

thing that you need to do is accept.

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The responsibility for why you are

where you are, but also realize that

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you have, you are the one that's

in control and you can change it.

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Tricia Clark: You're absolutely right.

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And when it comes to feeding a family, I

think it's another, we don't always, even

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after we make this mindset shift and we

make this transformation, let me be clear.

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It is not all sunshine and

rainbows and we don't get it right.

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100 percent of the time.

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We do not.

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But what I do know is when I do get

it right, I'm setting a better example

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for my family than before I lived this

way, before I was intentional about it.

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I know that my relationships are stronger.

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I know for me, and I can hear

it for you, it's also in our

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theme for January is self care.

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And I can see that, you know, you and

I, what we have in common is that so

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often for us, part of our self care

is feeling like we're serving others.

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Right?

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And I know for a lot of self

care and self love gurus, that

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probably sounds counterintuitive,

but It's with boundaries, right?

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I feel the most myself if

I'm serving someone else.

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I know that your heart is

very much the same way.

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And so when we can come from that

place of service, even with our family

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or friends or feeding the kid that

only wants to eat brown food, right?

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And you get those words of

affirmation back, that is when

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somebody is speaking your love

language, it is an act of self care.

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You feel more appreciated.

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Therefore, you show up

differently in the world.

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Right?

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Your kids feel more appreciated, I

would venture to say, because they're

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loving the food that you're cooking.

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They're feeling a different energy, and

now all they want to do is eat your food.

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Like, how beautiful is that?

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Lynette Williams: Mm hmm.

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Yeah, it really is.

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I'm still boggled in my head that

it's only been six months because

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it feels a lot longer because

I have made so many changes.

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But again, it's just a

testament to that energy.

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either with the momentum

pushing you forward or the

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resistance holding you back.

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And sometimes we need guidance

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Tricia Clark: or somebody like me to

help us or somebody, although it comes

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to holistic living, which we'll get

to guidance from somebody like you

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who already found the process of what

works and can help you guide you along.

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Sometimes it's really hard to see.

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Where, like you said, those mindset traps

are or where that resistance is, right?

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And so I think that guidance

comes in and is really important.

266

From a client who didn't enjoy cooking to

someone who now, drumroll, here's the big

267

surprise, runs her own catering business.

268

As a table at the farmer's market and

is starting her own holistic living

269

venture as a holistic wellness coach.

270

That's a huge transformation and

remarkable in six months and I'm just

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so incredibly happy for you and proud of

you at the risk of sounding condescending

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because that's not how I mean it.

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I'm just, I knew it was in there

and I remember you just saying,

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I just don't think I can do it.

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I just don't think I can get there.

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And I'm like, I know you can.

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And it's just been really,

really incredible to see this

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other side of you blossom.

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And I think one of the things when you

left a testimonial that really hit me

280

was now that I've made these changes, I

now want to serve my community and show

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other people how easy it is to feed their

family really healthy, holistic foods,

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even if you're the one cooking them right.

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And we have this.

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idea that all the things we're

talking about mean that we're

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cooking in behind the stove 24 7.

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And that's not it.

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It's like you said, it's getting

real, really realistic about

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what do you want it to be.

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What do you have the energy to do?

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And then what's the best

solution for you to get there?

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And that does not mean that you, you

or whoever you're cooking the food

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for, it doesn't mean that you have to

be the one that cooks all the meals.

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It just means that you have to figure

out what you want and create a plan to

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get there, whatever that looks like.

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And maybe that's cooking one meal a week.

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Maybe it is five meals a

week, if that's your jam.

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Maybe it's starting a catering

business, like for that.

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It's just, there's so many, we have these

preconceived notions of what meal planning

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and cooking, and when we hear the words

family dinner or mealtime, I think we have

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a lot of preconceived notions about what

that's supposed to look like, whether it's

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from TV or, like you said, our childhoods.

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So, it's so

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Lynette Williams: cool.

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Yes, yes.

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Tricia Clark: So cool.

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Well, I usually ask a table topics

question, and before we get into

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what you're doing these days, I'm

going to ask your table topics

308

question now, because I think it's

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Lynette Williams: appropriate right here.

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Okay.

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So, through

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Tricia Clark: this journey.

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What are your most treasured

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Lynette Williams: family recipes?

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Oh, my most treasured family recipes.

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Well, when I was growing up, so

again, this goes back to When I sat

317

with myself and I was like, okay,

where did this resistance come from?

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What has happened along

the way that broke me?

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Right.

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I reflected on the two different

experiences I had as a child with

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cooking the positive and the negative.

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So the positive was definitely.

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cooking with my grandmother.

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She was so patient.

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She was so gentle.

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And just her love and her passion

for cooking was infectious.

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As you said, the energy carried over.

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So she just poured all

of that energy onto me.

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And I just have fond memories of

spending Hours with her during

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the summers and after school

cooking and cooking all different

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things and she is very old school.

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So everything she made was from scratch.

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So I would say what I enjoy now, I think

that's a big part of why I enjoy cooking

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from scratch too, is because that's how

she taught me in love and we just have so

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many fond memories of doing that together.

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And it's just, and there's

a lot of difference.

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A lot of different recipes, but definitely

desserts because she loved her sweets, so

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definitely like rice pudding and vanilla

custard, those types of things that are

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sweet, but still we made it from scratch.

340

So that was always good.

341

Moving over to more of the savory, she

made delicious like stews with collard

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greens and different meats and stuff.

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And I've yet to get my family to

just eat on a bowl of collard.

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So don't think that I'm working

magic because they're not

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there yet, but I enjoy them.

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I would totally eat them up.

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And I will say for new year's actually,

I, one of the side dishes we had was.

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just a simple sweet potato

and butternut squash.

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We just chopped it up, put a little bit of

brown sugar and cinnamon on top of it, and

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it was delicious and everybody had some.

351

And so, you know, like they'll get there.

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You just got to ease them into it.

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Right.

354

And then my family, they really enjoy.

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the pastas and the breads.

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And so their favorites are like the

lasagna and the chicken parmesan,

357

those types of meals, macaroni

and cheese, obviously what child

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doesn't like that, you know?

359

So yeah, we've got a lot of that going on.

360

I pretty much bake a loaf of

fresh homemade bread every day.

361

And when it comes out of the

oven, they are eating it up.

362

Like, it doesn't even have time

to cool down because they've

363

already eaten through it.

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It's just, did I even make bread?

365

You know, it's only 20 minutes in the

oven, but it's two hours to rise and prep.

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So it's like one of those,

and it's gone in five minutes.

367

So I'm like, okay, that's fine.

368

I'll get a piece tomorrow.

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Maybe, maybe.

370

And that usually does not

happen or I'll get the ends.

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I'll get the ends of the bread.

372

They'll leave that for me.

373

So yeah, it's it's been super fun

and we enjoy a lot of different

374

things, but I've definitely been

focusing on what they will eat.

375

And what they want.

376

So a lot of times I'll just, I

will go grocery shopping and get

377

the staples because as Tricia

was saying, simplicity is key.

378

I think a lot of times when you start

something new and you don't have a lot

379

of confidence, I don't know if your

audience is going to be like me with

380

this, but I have seen this personality

quirk in myself time and time again.

381

That when imposter syndrome rears its ugly

head, and it's something that I'm new and

382

unfamiliar with, I almost feel, because

I've already convinced myself that it's

383

going to be hard, I will pick hard themes.

384

Again, it's like convincing yourself with

that proof of your reality that you're

385

creating, but it all begins in your mind.

386

So I intentionally said, no, I'm

not just going to act like I'm some

387

master chef cooking for Ramsey.

388

Like I am not that quality, but can I make

Simple family friendly kid approved meals

389

that will just blow people away, just blow

people away with flavor and just allows

390

so much space for creativity, right?

391

Without the hard work, right?

392

Without the complication, right?

393

So creativity without complication.

394

That is where the fun is for me.

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Tricia Clark: You bring up a really

good point, because I think as you talk

396

about learning to cook everything from

scratch, learning to cook from your

397

grandmother, so much of those memories

we have, like, those were labors of love

398

dishes, and they are our most treasured,

but I think that's one of the things

399

that can cause resistance and create

that roadblock for us, too, right?

400

Because we're like, oh.

401

That if that's, if that's what cooking

supposed to be like, I can't do that.

402

And so I love that you mentioned

just a simple butternut squash

403

and sweet potato, right?

404

You can keep it simple and

still cook from scratch.

405

It doesn't have to be anything elaborate.

406

We're talking about starting small.

407

Maybe you're starting with

sheet pan meals, right?

408

So there's so many ways to cook

from scratch and it'd be homemade

409

without that connotation of I've

got to spend hours in the kitchen.

410

Lynette Williams: Absolutely.

411

One of my family's favorite meals.

412

Y'all are gonna laugh.

413

It's seriously loaded baked potatoes.

414

And you know how easy that is?

415

It's just baked potatoes.

416

That's it.

417

And then I season them, and then

I top them with whatever toppings

418

they want, and we're done.

419

And it's one of their favorites.

420

And it's so easy.

421

So it really, for me, I'm, I, because my

love language is words of affirmation.

422

I am looking for them to

say, this is delicious.

423

This is awesome.

424

So make it easy on yourself.

425

Go for the simple things that you can work

on and craft and do really, really well.

426

And don't set yourself up for failure by

trying, you know, some super ridiculously

427

difficult, challenging recipe, but

start easy, start simple, right?

428

And then the lessons you

learn will be simple too.

429

So, for example, the first

time I made chicken pot pie.

430

I just forgot to pre bake the pie

because I make my own crust too.

431

I forgot to pre bake the crust so

when I put the filling in there and

432

everything and cooked it, it got soggy.

433

And I was like, okay, simple fix.

434

Next time I will pre bake

the crust before I fill it.

435

And this, and it works for pies too.

436

So it's easy.

437

Oh, one other thing I wanted

to mention for your audience.

438

I live in Florida and so seasonal

produce is really not a thing.

439

It's always in season.

440

However, if fruits.

441

Just go out of season, depending on

where you are in the country, swap it out

442

for canned fruit and it works amazing.

443

And if you're super really wanting,

like really committed to healthy,

444

like just buy the organic version.

445

Great

446

Tricia Clark: tips.

447

Great tips for those of us that

have all four seasons and we

448

definitely have seasonal produce.

449

We forget about canned fruits

and vegetables when you cook from

450

scratch and you're buying food

at the farmer's market and we're

451

always told to shop the perimeter.

452

We forget.

453

We forget that we

454

Lynette Williams: can substitute.

455

Yeah.

456

Exactly.

457

Exactly.

458

Do that.

459

Buy your canned fruits because they are

packed right at the peak of freshness.

460

I definitely look for fruits

that are packed in water versus

461

like high fructose corn syrup.

462

Opt for organic when you can.

463

And then for vegetables, if you

don't want the extra sodium,

464

I opt for frozen vegetables.

465

And it has been a game changer versus.

466

Stocking up on all the veggies, using a

little bit of it in a meal here and there,

467

and then the rest of it goes to waste.

468

That was one thing that we had to

figure out the learning curve in

469

as well here in Florida because

everything's always in season.

470

So I just had an abundance and

sometimes they don't always last as

471

long until I get back around to it.

472

So I started buying the less

popular veggies, like maybe just

473

the ones that my husband and I like.

474

I'm thinking like the Brussels

sprouts and the asparagus.

475

Because there's only two of us that

eat that and we're a family of five.

476

So opt for the frozen version.

477

Again, it's packed at the peak freshness.

478

And it's frozen, so you can use a

little bit of it, you can use all

479

of it, or you could save the rest.

480

Once you get going, you take the

initial action, you learn as you

481

go, and you make improvements.

482

I always tell my girls, because I'm

a homeschool mom, I don't know if

483

Tricia mentioned that, but I homeschool

my three girls, and I always tell

484

them, we're focusing on progress,

we're not focusing on perfection.

485

Because if you focus on

perfection, all you see is failure.

486

But if you focus on progress,

Then again, you're training, I'm

487

already working with them on their

mindset and they don't even know it.

488

You're training your brain

to focus on that improvement,

489

even if it's just 5%, 10%.

490

And that builds your momentum.

491

Focusing on perfection, just, it really

just builds the resistance, honestly,

492

because you have, um, a lot of growth

and a lot of room for improvement.

493

And then you're just training

your brain to look at the

494

negative instead of the positive.

495

Tricia Clark: Yeah, I mean, that's

honestly, this business was born

496

out of that constant strive for

perfectionism that was then creating

497

that negative energy at the table.

498

Like that's, it was literally figuring

that out was literally the catalyst

499

for the birth of this business.

500

So it's so true.

501

It's so true.

502

So I had a question for

you and then I lost it.

503

Hang on.

504

What was it?

505

Well, I had a challenge for you

and then you said something that

506

was like, Oh, maybe I don't need

to throw that challenge out there.

507

So you, a few minutes ago you were

talking about, you make sure that

508

you're cooking foods that your kids

will eat, that the family will enjoy.

509

And so my challenge to you is going to be

when, so maybe it's once a month or once

510

a week cook something that Lynette wants,

like collard greens, introduce them, give

511

them the three bite rule, whatever, right?

512

And so I was going to throw

that challenge out to you.

513

And then you said.

514

When we buy Brussels sprouts

and asparagus, because only

515

my husband and I eat those.

516

That's huge, right?

517

Because I think we often get into this

mindset, and I'm going to go back to the

518

theme of self care, is that if we're only

cooking what we think they will eat, and

519

we are not cooking what we want to eat,

we're not doing this as an act of self

520

care, and we're not nourishing ourselves

to the best of our abilities, right?

521

And so I love that you have figured

that out, and you're doing that.

522

Do more of that, and Encourage them

to take a few bites because if you

523

saw my post the other day, kids taste

buds regenerate every two weeks,

524

and it slows down as we get older.

525

So their tastes are constantly

changing, which is why one week,

526

they love something, and then two

weeks later, they hate it, and

527

you're like, what just happened?

528

I just bought three dozen of

whatever, and now you won't eat it.

529

That's why.

530

So, continuing to try the collard

greens, the Brussels sprouts, the

531

asparagus, cooked in different ways.

532

over and over again.

533

If you're not doing that would

be my only next challenge because

534

I feel like you got the rest

535

Lynette Williams: of it figured out.

536

Yeah.

537

No, that's a really,

that's a really good point.

538

And I would, I didn't know that

statistic about how quickly their

539

taste buds change, but I did know

that repetition can help develop.

540

a taste for something, right?

541

So what we've recently started doing is

as I try to get more healthier and more

542

healthier, we've transitioned to raw milk.

543

And while my husband and I love

it, the girls said it was salty.

544

And we're like, how is this salty?

545

Like to me, literally it

tastes like buttermilk, like.

546

I can taste the cream, like the

butteriness and oh my gosh, I love it.

547

I will just drink it.

548

And, and I cook with

it and all the things.

549

And when I cook with it, they don't know.

550

They love it.

551

It tastes the same.

552

I can hide it in anything and

they're fine with that, but they

553

wouldn't just drink a cup of it.

554

Like they have been used

to their whole milk, right?

555

They won't just drink it.

556

They're like, Oh, it's so salty.

557

So what I've had them do every day

is just take a tablespoon a day.

558

Like just take a tablespoon of it

until you get used to the flavor of it.

559

And then you can drink more.

560

So now my middle one can

have it with her cereal.

561

Which is very far to come

in such a short time.

562

Because we've only been doing

it just since the holiday break.

563

Because I thought, oh

good, we're all home.

564

We're not all going out, running

around here there everywhere.

565

It's a good time to

introduce this new food.

566

And so, we've just been trying

that for the last few weeks.

567

And So that's interesting to know, but

I did know that their taste buds are so

568

different from adults because all three

of them were like, this is really salty.

569

And my husband was like, I don't know

where you're tasting the salt, but okay.

570

Tricia Clark: Yeah.

571

You know, I wonder if it's just because

in general, I feel like, and this

572

isn't true for every kid, but when you

think about kids and their propensity

573

for things that are slightly sweeter.

574

And as we get older, we seem to

lose some of that and like things

575

that are saltier and more savory.

576

Until we're elderly, and then

it goes the other direction.

577

So interesting.

578

But I wonder, when I think about whole

milk, and I think about milk I buy in

579

the store, and it's processed milk, let's

be honest, it does, it is kind of sweet.

580

And so if that's what they're used to,

to then go to that raw, unprocessed, I

581

can see how, while to you it wouldn't

taste salty, to them it could be very

582

Lynette Williams: drastically different.

583

Yeah, I mean, it is.

584

It will tell you it tastes so different.

585

And it is different, but I just like it.

586

Yeah, I just, I liked it from the

first sip, but when I first started

587

drinking seltzer water, I, and it's

flavored, I didn't just love it.

588

Right.

589

It took me, I think a

case is like eight cans.

590

So maybe like the first eight cans, I

drank two thirds, three quarters of it.

591

And then I was just like, I'm kind

of done with this, but I kept.

592

Going through them, right?

593

So the first case and

then the second case.

594

By the time I was done with the

second case, now I'm like addicted.

595

Like I could have two, three, four, five.

596

I have to limit how much seltzer water

I drink because now that I'm used to the

597

flavor, I will drink them, drink them.

598

Tricia Clark: It's so true.

599

It's so true.

600

I think that's how I

ended up liking red wine,

601

Lynette Williams: quite honestly.

602

You're drinking it now, it's your

best friend, that's hilarious.

603

All right, so

604

Tricia Clark: before we switch gears,

what words of encouragement or advice

605

would you offer our listeners who

might be in a similar place to where

606

you once were, feeling overwhelmed and

unsure about their mealtime routines?

607

And I know you've talked a lot about

the mindset and really reflecting,

608

but like, just a couple of, you know,

one or two small actions that you

609

would recommend to our listeners.

610

It's coming from somebody who's been

through it versus me versus this is what I

611

Lynette Williams: do all day.

612

Yeah.

613

Yeah, totally.

614

So aside from my passion for helping

others and really serving and giving back.

615

I need to be having fun

in everything that I do.

616

And I find volunteering fun.

617

I'm going to go volunteer at

my church tomorrow morning.

618

And they're like, we start early.

619

And I'm like, great, I'll have coffee.

620

I'll bring some breakfast for everybody.

621

Like it's going to be fun.

622

Right?

623

That's how I go into everything.

624

So find your inner motivation.

625

And then my recommendation, because

I like to have fun, it would

626

be start with your favorites.

627

Like what do you, what's

your favorite meal?

628

What's your favorite dessert?

629

What are you at the end of it?

630

When you've created this meal, this

dessert, something physical that

631

you can actually eat and enjoy.

632

What's going to make you the

happiest to consume, right?

633

And I think going through the process

of the labor, but laboring in something

634

that you love, laboring in something

that you know at the end of it, I'm

635

going to enjoy this, I'm going to get

to eat this, and I love this particular

636

food, this particular dessert.

637

I think that's going to

feed that positive mindset.

638

Really give you some of all those

good, happy hormones, and you're going

639

to carry that with you to the next

day, or maybe even the next week,

640

however long it takes until you feel

motivated again to try something right

641

like, oh, I don't know, like your

macaroni and cheese came out so good.

642

Next week, you want to try something

else that's your favorite, right?

643

Or a dessert.

644

The first time I baked apple

pie for my daughter, she

645

absolutely fell in love with it.

646

And now she requests it like all the time.

647

Like mom, I want apple pie.

648

I want apple pie.

649

I want apple pie.

650

Okay, fine.

651

You know, let it grow organically,

but I think starting with what you're

652

really going to enjoy, and I know Tricia

feels the same way with the self care.

653

Like, it's okay to be a

little bit selfish here.

654

It is okay to be a little bit selfish

when you're starting something new and

655

really make it about you in terms of

what are you going to enjoy because if

656

you enjoy it, that's where the fun is.

657

Tricia Clark: So, we're going

to shift gears a little bit.

658

You're embarking on a journey to share

your own approach to holistic living.

659

So, tell us a little bit more about

what you have in mind and what

660

you're thinking about building.

661

I know it's in its infancy, but

I know you've got some vision

662

Lynette Williams: in there.

663

Yeah, absolutely.

664

Absolutely.

665

So with my background in social media

marketing, my brain is always, always

666

different ideas, always things going,

seeing what people are putting out

667

there, seeing what's working today.

668

All of that has still

carried with me, right?

669

Like once you get trained and

once you're sort of ingrained in

670

that, it becomes a part of you.

671

And so while as much as I love

cooking and it's been a completely

672

different experience to have

a local based business, right?

673

Where I'm dealing with people face

to face and I'm cooking, which is

674

something physical, it is 100 percent

different than creating digital products.

675

And communicating and developing

relationships on social media, right?

676

It's so different night and day.

677

And so I kind of missed

it though, a little bit.

678

So I wanted to come back to social media,

but not have it all be about social

679

media, using social media as a tool,

not as the tool that I was selling.

680

So making that shift, I thought to myself,

well, what am I most passionate about?

681

What am I going to show up and talk about?

682

Right.

683

So I personally.

684

Have lived a holistic

lifestyle for many years now.

685

It started way back when I was married

and we were trying to get pregnant and

686

it has since evolved since having kids

to bringing that into the home and making

687

sure that the products that I'm using on

myself, the products that I'm using on

688

my children, the products that we are.

689

living with on a daily basis

are as healthy as they can be.

690

Right?

691

So this is just a personal passion of

mine and it seemed the most fitting to

692

talk about because It is who I am and

it's how I live and it's what I do.

693

So it just felt like this is

the right time with everything

694

going on in the world.

695

So there's just so much sickness.

696

I was looking at some crazy scary

statistics about people's health, right?

697

With diabetes and obesity and so

many things that can be addressed

698

with With natural remedies, right?

699

And I'm just so, so, so passionate

about this because oftentimes

700

there's unwanted side effects.

701

From traditional medicines and drugs

and things like that, that can cause

702

symptoms and can cause ailments that

you didn't have previously and that you

703

certainly don't want to be dealing with

now, but it's a result of it's a side

704

effect and those things can happen.

705

So it just felt like the right time.

706

It just felt like the right time.

707

And it's definitely, like I

said, who I am and what I'm

708

passionate about and how I live.

709

So branding is really easy when it

comes to that because it's me, right?

710

It's just me and this is how

I do and this is what I do.

711

So for now, I'm just

having the conversation.

712

I'm just sharing with people, gauging

some interests, you know, finding out

713

what do you want to learn more about?

714

And also what, where is, where

does your resistance lie?

715

That's so important.

716

It's so important for any

business owner to understand

717

their audience and understand.

718

Their audiences struggles, right?

719

So where does your own resistance lie?

720

Is it in the cost of swapping

out the alternatives?

721

Is it in the traveling, right?

722

Like how do I bring these things and

I'm traveling and I have this lifestyle

723

where I'm not home all the time.

724

And how do I stay committed instead of

just falling into the convenience trap?

725

That's a big one.

726

Or is it like DIY, right?

727

Like.

728

Maybe you want to do it yourself to

save money, but the thought of having

729

to make everything is just, you're

just like, no, I have no, no desire.

730

Right?

731

So it's meeting your audience where they

are and learning more about them, learning

732

where their individual resistance is

and speaking to that in the beginning.

733

So right now I'm having the conversation.

734

I'm in that phase of like

conversation, creating content,

735

seeing where people lie with their

interests and with their resistance.

736

I'm going to start small, putting

out some ebooks on Amazon, talking

737

about specific topics based on the

resistance, like probably a book

738

for here's how to travel and here's

different containers to take and

739

products that can go through the airport

security and the sizes and different

740

ingredients that won't be, uh, destroyed.

741

by the x ray machine.

742

Lots of things to take into consideration

when you're traveling with those.

743

I have been there done that and advancing

that into like online courses where I

744

would love to have a video based course

walking people through each room in

745

your home and talking about some common

Simple swaps, including the recipes and

746

giving people the power back, handing

off the torch, putting you back in the

747

driver's seat and saying, you can do this.

748

You can do this for yourself.

749

You can do this for your family.

750

You can do this for your pets.

751

You know, your furry friends too.

752

They could definitely thrive.

753

From this type of support, eventually

I would love to be able to do one

754

to one consulting, even traveling.

755

If you're local or maybe even not local,

if you pay for it, I'll get on a plane.

756

With all my stuff, I'll bring all my

stuff and I'll just come and hang out

757

with you and help you literally help you.

758

Make these changes, swap things

out, show you how to put the recipes

759

together, let you experience it and see

it and smell it and touch it and hold

760

it and do all the things, you know,

sometimes people just literally just

761

need a little bit of extra handholding

and that one on one connection.

762

And I'm so fine with that too.

763

So just taking it wherever

it goes as it grows.

764

Fantastic.

765

One step at a time.

766

I definitely don't, I don't, I'm not

putting so much pressure on myself

767

because this is how I live every day.

768

And it's so natural and normal for me that

I am totally hands off in terms of like,

769

Squeezing the kit and I used to say this

all the time in social media marketing.

770

When people want to launch their

business on social media, they just

771

squeeze that kit and so tight that it's

like suffocating the life out of it.

772

Cause they're so anxious and they're

just like, oh my gosh, I need to make

773

10, 000 this month and oh my gosh, I

need to grow my email list by a thousand

774

people every 30 days and all of that.

775

I'm just like.

776

This is a completely

different vibe over here.

777

This is completely different.

778

Why you gotta call me out like that?

779

It's not just you.

780

That's what social media does.

781

It's a whole energy of like

more, more, more, more, more.

782

And faster, faster, faster, faster.

783

And you have to grow exponentially.

784

And let me tell you.

785

The, the groups that I enjoy spending

the most time with on Facebook are

786

the homesteader groups and I laugh

and I joke, but I'm also being kind

787

of serious that I think I enjoy it

so much and I think the people are so

788

nice in there because we're not full

of toxic chemicals and we're living

789

off the land, so we're all grounded,

you know, and we're all eating healthy

790

and we're all taking care of ourselves

and like everybody is just so chill.

791

And so nice.

792

And I'm like, there's something here.

793

Like it's a whole vibe.

794

It is a whole vibe.

795

And yeah, I D I can honestly say

I don't miss the hustle and grind

796

and just the constant rollercoaster

hamster wheel of social media.

797

It just.

798

For me personally, it was really

hard on my adrenals, the up, down,

799

up, down, up, down, the going viral,

or looking at a post that fell flat

800

that you thought was going to go

viral, and a lot of stress, right?

801

And that was hard on me physically,

emotionally, mentally, all the things.

802

So now, I look at this next venture, and

I think to myself, Do I want to do this?

803

Do I want to build funnels?

804

Do I want to build an email list?

805

Do I want to create video content?

806

Do I want to do YouTube?

807

Do I want to sell eBooks on Amazon?

808

And the answer is yes.

809

Yes, I do.

810

Yes, I do.

811

I do want to do those things

because I don't feel all the

812

stress and the pressure about it.

813

It's really coming from a place of love.

814

It's really coming from a

place of this is who I am.

815

This is what I do.

816

I'm going to be doing this anyway.

817

If you don't buy my ebook, I'm

still going to be living like this.

818

You know, it's not.

819

It's not make or break

for me in that sense.

820

Yeah.

821

I love that

822

Tricia Clark: perspective.

823

And I think we can all take that

a little bit to heart, especially

824

women entrepreneurs, I think we can

really all take that to heart and

825

not just women, but let's, you know,

primarily who I work with, I think

826

we can really take that perspective

to heart, no matter what we're doing.

827

Right.

828

And if it doesn't come that easy, then I

hate to say it, but maybe we're not doing

829

Lynette Williams: the right thing.

830

Yeah.

831

And that was the hardest.

832

pill for me to swallow.

833

And that goes back to what we were

talking about earlier about time, right?

834

I find that time can really

fly both in both directions.

835

When you are in resistance, the years

can go by and you look and you're just

836

like, I've been doing this for so long.

837

Why haven't I accomplished more?

838

But then the flip side of it, when you're

in momentum, It's like not that much time

839

and you've accomplished so much, right?

840

So it really, it really

is a two edged sword.

841

So where do you want to land, right?

842

Do you want to, do you

want to be like the old me?

843

Like investing year after

year, hour after hour?

844

And hating it, honestly, or do you want

to be like the new me investing when you

845

want to invest doing what you want to do

and constantly feeling like the benefits

846

and the rewards so far outweigh the time,

effort, and energy spent putting into it.

847

It's really what it comes down to.

848

Tricia Clark: So, before we close out,

what are some of the key, like, what

849

are, trying to think of the right way

to focus the, the question, right?

850

Because we talk about small actions,

small steps, not trying to squeeze the

851

kitten or bite an elephant, you know,

eat an elephant at one, in one big bite.

852

What are the, some of the key

principles or practices that you would

853

recommend for somebody who's like.

854

I don't really know where to start on

a holistic living path, but you know,

855

I'd like to try one or two things.

856

What are the things that you feel like

they could really benefit from starting in

857

Lynette Williams: that pursuit?

858

Yeah, absolutely.

859

Absolutely.

860

So I would say starting with

anything that is touching your skin.

861

So thinking about like soaps,

shampoo, conditioner, creams,

862

lotions, all of those things.

863

And here's why.

864

It is actually safer for you to eat poison

because if you're eating something that

865

is toxic and poisoning to you, you have

those digestive enzymes and you have those

866

acids in your stomach that breaks it down.

867

That's why we don't always eat very

healthy, but we don't, we don't constantly

868

live with food poisoning either.

869

Right.

870

Versus anything that you put on your

skin, your skin literally has no barrier

871

to toxins or poisonous chemicals at all.

872

It goes straight into your bloodstream.

873

So if you're, if you're using a

toxic shampoo and conditioner, it's

874

going straight into your brain.

875

If you're lathering your body

with like toxic lotions and

876

whatnot, it's going everywhere.

877

So if you're like me, and back in the

day struggling with hormones, struggling

878

with fertility, look at The labels

of the products that you're putting

879

on your body every day, and I can all

but guarantee that fragrance is going

880

to be in every single one of them.

881

And just that one word, just

fragrance, when you look at it, and

882

I'm going to ruin, I know I'm going

to ruin this for a lot of people, and

883

I'm, I'm sorry, but I'm not sorry.

884

Uh, that's 300 chemicals

to make fragrance.

885

Right.

886

And so if you love your perfume

and you love all of those things,

887

consider swapping that out.

888

Essential oils is a great alternative.

889

Just a little bit of

alcohol like vodka, right?

890

A little bit of distilled

water and some essential oils.

891

You're going to smell amazing.

892

people are still going to be

complimenting you and saying,

893

Oh my gosh, I love that scent.

894

I love that fragrance.

895

And you can be really proud and you

can smile and you can say, yeah, it's

896

lavender or it's patchouli or whatever

you've chosen to wear that day.

897

But also be really proud of

yourself that You're, you're not,

898

you know, poisoning your body.

899

There's really no, I'm not going

to sugar coat it because that

900

wouldn't be doing anybody any favors.

901

It's super duper important, right?

902

There's so many great natural butters

that you can just buy on Amazon.

903

You warm up a little bit, you put some.

904

You put some like coconut oil in, mix it

in with your butter to create that nice

905

lathery base, a few drops of essential

oil, and now you have a nice safe lotion.

906

So I'm not saying that you have to

change your lifestyle and you can't use

907

any of those things, but make better

choices and enjoy the same type of

908

product, um, but in a much healthier way.

909

Do you have

910

Tricia Clark: favorite resources or

websites that you frequent to find those

911

Lynette Williams: things?

912

Yeah, absolutely.

913

So Dr.

914

Axe is amazing.

915

And he covers a lot of medical

things too, because he's a doctor.

916

So he covers a lot of medical.

917

He covers a lot of the foods

plus the essential oils.

918

So I really, really like

him just essential oils.

919

For that, for that type of perspective for

just recipes and things along those lines.

920

I really love Mama Z.

921

So her husband is also a doctor.

922

He's a chiropractor, Dr.

923

Zielinski.

924

And so Mama Z is his wife.

925

And she like literally.

926

Her whole thing is essential oils.

927

That's what their whole brand is.

928

I follow them and they taught me

a lot about essential oil safety

929

and so many recipes, like for

everything that you can imagine,

930

you can do it with essential oils.

931

She's who I learned about the

different types of natural butters.

932

So if you're somebody that just, you

know, loves the skincare stuff, I mean,

933

you, you can't go wrong with just.

934

a basic sugar scrub.

935

I mean, that's really all you need.

936

Sugar scrub with a little

bit of honey and coconut oil.

937

Afterwards, your skin will thank

you and you will glow and you will

938

be so, you will look amazing, but

you're going to feel amazing too.

939

You're going to feel amazing.

940

Awesome.

941

Tricia Clark: So for our listeners

who are really curious and intrigued

942

by what you've got going on, what's

the best way for them to connect with

943

you and learn more about this venture

944

Lynette Williams: that you're beginning?

945

Yeah, so just connect with me on Facebook,

I think, and I didn't pull it up before

946

I got on here and I should have, but

I think, oh, I guess I can look on

947

my phone real quick because I don't

want to, I don't want to mess it up.

948

Well, we can always drop the

link in the show notes too.

949

Okay, perfect.

950

Okay, perfect.

951

Because I believe that it is

Holistic Homeschool Mama, facebook.

952

com.

953

Yes, it is.

954

It's facebook.

955

com holistic homeschool mama.

956

That is me because there's a lot

of Lynette Williams on Facebook.

957

I didn't even realize there's so

many me's on there, but there is so

958

holistic homeschool mama on Facebook.

959

You will find me connect

with me, send me a DM.

960

I used to be in the social media

world, so I know all about that.

961

So.

962

It's all fine.

963

Message me.

964

It's all good.

965

I'd love to hear from you.

966

I would love to hear your questions.

967

I would love to hear your

response and your reaction to

968

this amazing podcast video.

969

I'm super thankful to Tricia

for having me on here.

970

Not once, but twice.

971

The first time for a therapy session, the

second time to really highlight just the

972

power, as she said, the power of guidance.

973

It's the power of having somebody

speak life into you and over you in

974

an area where you are really feeling

like you're struggling and you're

975

really feeling like you're failing.

976

There's nothing like it.

977

There's just nothing like it.

978

I, I would not be here without her

and I can honestly say that because

979

she called me out on my BS, she

did, and I am so thankful to her for

980

that because if it wasn't for that

I might still be here six months

981

later in the same place, but I'm not.

982

You're making me cry.

983

You

984

Tricia Clark: did the hard work.

985

You're right.

986

And whether it's trying to figure out

the best places to start with holistic

987

living or you're overwhelmed by mealtime.

988

Trying to nourish yourself, nourish

your family, juggle all of the things.

989

We're here for guidance.

990

We're here to help you.

991

I'm here to encourage you and I'm

here to see the gaps that you may

992

not see yourself in the process

and I'm not going to do it for you.

993

Like this is This isn't

done for you, right?

994

This is done with you to really create

those personalized processes, the things

995

that work for your family, your schedule.

996

And in my new program, The Nourished

Life Blueprint, we're using a

997

combination of that intuition, my

years of cooking experience, raising

998

two kids, working a full time job,

so a lot of my life experience.

999

And I have a gift for

problem solving and seeing.

00:52:11,480 --> 00:52:12,800

The gaps in processes.

00:52:13,250 --> 00:52:19,360

And I would love to help you really

tap into your own unique human

00:52:19,360 --> 00:52:25,440

design, your unique energy patterns,

your everything that makes you,

00:52:25,450 --> 00:52:27,040

you listener, your quirky self.

00:52:27,100 --> 00:52:32,350

There is a way for this to work for

your quirky self and your quirky family.

00:52:32,600 --> 00:52:35,580

You're not going to find any cookie, any

cookie cutter bullshit in my programs.

00:52:35,580 --> 00:52:37,620

Like it really is me guiding you.

00:52:38,045 --> 00:52:41,305

And I, I hope that you hear

that in, in what we're talking

00:52:41,315 --> 00:52:42,985

about with, with Lynette.

00:52:43,015 --> 00:52:47,045

And I can't wait to guide

you along that process.

00:52:47,045 --> 00:52:51,485

So you can find both of our links

in the show notes, but please, yeah,

00:52:51,485 --> 00:52:52,905

leave some feedback in the comments.

00:52:52,905 --> 00:52:54,905

We'd love to hear what you

think about the podcast.

00:52:55,255 --> 00:52:56,935

Get in touch with either one of us.

00:52:56,965 --> 00:53:02,355

We'd love to guide you along the way to

a more nourished and or holistic life.

00:53:03,650 --> 00:53:06,350

Thank you so much for sharing your

incredible journey with us, Lynette.

00:53:06,390 --> 00:53:08,520

It's been such a pleasure to

have you on the show again.

00:53:08,830 --> 00:53:12,070

Listeners, go back and listen to

season one, episode six, if you

00:53:12,070 --> 00:53:15,400

want to hear more about where she

started versus where she is today.

00:53:15,660 --> 00:53:21,290

Now running her own catering business,

her own farmer's market table, and

00:53:22,265 --> 00:53:23,785

starting this holistic living business.

00:53:23,845 --> 00:53:26,775

I love that you're a woman after my own

heart with like a million things going

00:53:26,775 --> 00:53:27,975

on and a million different interests.

00:53:27,975 --> 00:53:29,025

It keeps life interesting.

00:53:29,025 --> 00:53:30,555

And like you said, if

it's not fun, don't do it.

00:53:31,375 --> 00:53:33,755

And to our listeners, remember

transformation is possible.

00:53:33,775 --> 00:53:36,295

And there's a world of culinary

and holistic living adventures

00:53:36,325 --> 00:53:37,325

out there waiting for you.

00:53:37,385 --> 00:53:38,995

You just, you just got

00:53:38,995 --> 00:53:39,665

Lynette Williams: to decide what you want.

00:53:40,635 --> 00:53:40,975

Yes.

00:53:41,125 --> 00:53:42,695

Open hands, open hands.

00:53:44,435 --> 00:53:44,705

Tricia Clark: All right.

00:53:44,745 --> 00:53:47,265

We'll see you guys in the next episode.

00:53:47,855 --> 00:53:48,395

Have a great weekend.

00:53:57,558 --> 00:53:58,868

Thanks so much for listening.

00:53:58,868 --> 00:54:01,898

And if you enjoyed this episode,

please go hit that follow button,

00:54:01,958 --> 00:54:03,878

subscribe, leave us a review.

00:54:04,198 --> 00:54:07,048

And if you're ready to change what

mealtime looks like for you, breaking

00:54:07,048 --> 00:54:11,278

that cycle of chaos and having more fun

in the kitchen, build some confidence

00:54:11,278 --> 00:54:14,468

and discover your love of cooking,

schedule your free dish with Trish

00:54:14,468 --> 00:54:16,138

Call at the link in the show notes.

00:54:16,418 --> 00:54:18,788

We'll chat a few minutes and

you'll walk away with personalized

00:54:18,788 --> 00:54:22,528

strategies to take your mealtime

routine from tired to inspired.

00:54:22,538 --> 00:54:23,558

See you next time.