Jennifer Lynds is an ultra-busy stay-at-home mother of three who rarely finds herself at home. Between her volunteering activities and her re-commitment to living healthy, however, Lynds finds that spending a little extra time engaging with her kids in the kitchen goes a long way.
“I have two ridiculously picky eaters,” says Lynds. “But we had a bit of a breakthrough this week. I decided to make butternut squash ravioli and brought my son Jack into the kitchen. He helped out and tasted everything as we prepared it. It was a really positive outcome.”
At dinner, Jack was excited to try his creation but a little too full to make it all the way through his meal. Nevertheless, Lynds considers this a dinnertime win. “I needed to bolster my credibility in kitchen and convince him that I’m not trying to ‘poison’ him,” jokes Lynds. “Plus, he was so excited for Scott [his dad] to try his work. Scott made a huge deal about how delicious it was calling it the best ‘the best he ever ate.’ Jack was on cloud nine.”
Lynds’ dinnertime experiment proves that time spent introducing kids to the kitchen is an investment that can help transform how your kids think about food. And who knows… in a few months six-year-old Jack may well be saving his mother time in the kitchen.
Jennifer Lynds is a mother of three (Jack, 6; Mark, 8; Rachel, 12) from Warren, PA. Her approach to healthy eating includes obtaining the majority of her food locally and minimizing food waste.