Voices of Experience: Tips from Registered Dietitian Moms
Spring Rayne is a gluten-free, vegan and raw food chef. She is conscious about what she puts into her body and has a passion for teaching people to be healthy through diet and nutrition. Spring has written a number of books on these topics, provides special diet preparation consultations, and her detox plan is now available to purchase at
www.springrayne.com or Call/Text: 407-314-8840.
“It’s not going to be a Norman Rockwell-like experience. It’s going to be messy, and everything associated with it might take 10 times longer than anticipated. It’s not about the outcome, it’s about the journey. “Allow your children to participate in the cooking process
by giving them age-appropriate duties in the kitchen. We’re talking about rinsing produce in the colander, ‘looking’ at cookbooks, stirring, scooping, squeezing and setting the table. As they grow older, give them more to do.” ~Robin Plotkin, Dallas
“Every other Wednesday, each child had to cook dinner. I gave them a piece of paper with fi ll-in-the-blanks. Every Sunday, they had to turn in their menu so I could go grocery shopping. Now, both my kids cook really healthy meals.” ~Chere Bork, near Minneapolis-St. Paul
“Teaching someone else solidifi es your own knowledge; I knew if her brothers taught my 8-year-old daughter, it would boost their own confi dence, too. I always start by teaching about some food they are excited to make on their own. Then I start asking them to help with meal prep. Pretty soon, they have an arsenal of skills and can prepare a meal by themselves.” ~Niki Strealy, Portland, Oregon
“Let your kids experiment in the kitchen. My fi rst couple dozen creations didn’t taste good, but I eventually developed a sense of what did and didn’t work. Giving this freedom nurtures a sense of creativity in the kitchen. It’s much easier when spatulas and rolling pins are child-size, like those at
CuriousChef.com.” ~Amy Gorin, near New York City
“We watch videos together that demonstrate proper techniques. Everyone is designated an ‘offi cial taste tester’.” ~ Jillian O’Neil, New York City
Primary Source: Adapted from
JenHaugen.com. July 2016 27
407-894-5678
Eco-Friendly Since 1999
State Certifi ed, Licensed & Insured
Keeping Bugs at Bay The Natural Way
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48
