Episode 3

Mealtime Miracles: Embracing Holistic Living, Recipes, and Mindset Makeovers

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:

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!

Transcript
Tricia Clark:

This is the Mealtime Magic and Mayhem podcast.

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I'm Trisha Clark, your host,

cooking coach, and kitchen mentor.

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We're here to talk about all

things food, wine, travel,

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cocktails, and mealtime memories.

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So many memories are

made around the table.

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We all know mealtime can be stressful,

full of chaos and mayhem, but it's also

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the universal connector, a catalyst

for communication and connection, and

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a time to create magic and memories.

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So many of our memories are tied

to food, and I can't wait to share

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some of those stories with you here.

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I'm here to share ideas.

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Inspiration and stories to help you

experience mealtime with a dash of

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magic and just a sprinkle of mayhem.

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You can expect new episodes

weekly, including a mixture of

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interviews, personal stories, and

some fun conversations about our

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adventures and misadventures in

the kitchen and around the table.

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I hope you walk away feeling

inspired to try something new in

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your kitchen or around your table

to create more connection with

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your friends, family, and beyond.

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Thanks for being here.

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Welcome everyone to another episode of

the Mealtime Magic and Mayhem podcast.

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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

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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

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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.

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From a client who didn't enjoy cooking to

someone who now, drumroll, here's the big

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surprise, runs her own catering business.

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As a table at the farmer's market and

is starting her own holistic living

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venture as a holistic wellness coach.

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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

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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

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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

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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.

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So that was always good.

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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

350

:

it was delicious and everybody had some.

351

:

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

352

:

You just got to ease them into it.

353

:

Right.

354

:

And then my family, they really enjoy.

355

:

the pastas and the breads.

356

:

And so their favorites are like the

lasagna and the chicken parmesan,

357

:

those types of meals, macaroni

and cheese, obviously what child

358

:

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.

364

:

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.

366

:

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.

369

:

Maybe, maybe.

370

:

And that usually does not

happen or I'll get the ends.

371

:

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.

395

:

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.

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About the Podcast

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Mealtime Magic & Mayhem
Experience mealtime with dash of magic and just a spring of mayhem

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Tricia Clark