I Thought It Was Just Me

The Family Table Reset launched this week.

In our first session, I heard versions of these from every parent:

• My kid won't eat anything I make.

• They say they're not hungry, then ask for snacks an hour later.

• I'm making three different dinners for three different kids.

• Should I give them food before bed if they refuse dinner?

  
  

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And then someone said it out loud: "I thought it was just me and my kids.”

The relief wasn't in learning what to do. It was in hearing that everyone else was also exhausted. That this is hard for all of us.

And then I looked at who didn't sign up - but reached out privately.

A chef commented on my LinkedIn post: "I'm embarrassed to admit it, but I need this."

Three dads sent direct messages because they didn't want to admit in public how hard this has gotten.

One asked if he could do a private session with his wife and kid because the vulnerability felt too big to share in a group.

I get it. When you're "supposed to know" - because you cook, because you're a parent, because you care - admitting it's not working feels like you've failed.

It's not.

This isn't about cooking skills. It's not about feeding knowledge or meal planning or having better recipes - though we'll cover all of that.

This is about structure. And somewhere along the way, the structure dissolved.

The framework we're building is simple:

You control what's on the table.

They control what goes on their plate.

In the first session, we walked through what that actually means - the strategies, the boundary language, what you can literally say and do and allow. What it looks like when a kid refuses dinner. What it looks like when they're genuinely hungry versus testing limits. How to hold the line without becoming the food police.

Some families have older kids and will give them the tools to cook for themselves. Some won't. That's part of what we figure out together.

Not because this is about control for control's sake. But because clarity creates calm.

We have five months left - one virtual session per month, February through June. We tackle one piece at a time so you can actually implement it, adjust it, and come back with what's working and what's not.

This isn't about perfect meals or perfect kids.

It's about resetting the structure so your table can be what you actually want it to be: a place for calm, connection, and maybe even joy.

If you're tired of the battles, the guilt, the exhaustion - you're not alone. And you don't have to stay stuck in it.

There are still spots available. Reply to this email if you want in - or if you just want to talk through whether it's right for you. If you're interested in private sessions, reach out. The next full cohort doesn't start until July.

Ways to practice presence at the table this month

• Cook one meal together this week with no phones in the kitchen - just hands, ingredients, and conversation. Notice what happens when everyone's attention is on the same task.

• Set the table together before dinner - let it be slow and intentional. Plates, forks, napkins. It's a ritual that signals the shift from busy day to calm evening.

• Eat one meal this week without deciding what's "good" or "bad" food - just notice taste, texture, temperature. Let the judgment go and give gratitude for what's on your plate.

• Ask one open-ended question at dinner - "What surprised you today?" or "What made you laugh?" Then listen without fixing, teaching, or redirecting.

• Clean up together in silence - no music, no talking, just the sound of dishes and water. Let it be a moment of calm and intention.

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Turkey Pesto Meatballs

I made this with my afterschool students who were convinced they'd hate it. But when kids make the food themselves, they're a lot more willing to try it. This one's a winner - easy, fast, and gets eaten.

Serves 4

Makes 20 meatballs

Ingredients

• 2 cups homemade or store-bought pesto, divided in ½ cup + 1 ½ cups

• ½ cup panko breadcrumbs

• 1 large egg

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 pound ground turkey

• ½ cup grated Parmesan cheese

• 1 pound of your favorite pasta

Instructions

Heat the oven to 400°F.

1. In a large bowl, combine ½ cup pesto, panko, egg, salt, and pepper, turkey, and parmesan. Gently mix just until combined - do not overmix.

2. Form the mixture into 20 meatballs and place on a baking sheet lined with parchment paper.

3. Bake for 10-12 minutes or until lightly golden and firm to the touch, then remove from the oven and let rest for 5 minutes.

4. Serve meatballs tossed with or alongside the pasta tossed with the remaining pesto.

Spinach Pesto

• 4 cups spinach (Can be fresh or frozen. If frozen, defrost and strain excess liquid)

• 4 cloves garlic

• Juice of half lemon

• 1/4 cup grated Parmesan cheese

• ⅓ cup olive oil

In the bowl of a food processor or blender, add all ingredients except for olive oil. Blend for 30 seconds, scraping down the bowl as needed.