As part of a whole foods lifestyle, I think it’s important to make our foods from scratch. I know what’s going into the food, and I can choose organic ingredients where it’s important. The best scenario is when I make something from our homegrown fruits and vegetables.
Realistically, I can’t make everything. I’m a busy mom of 5 who freelances, writes 2 blogs, and volunteers as a Girl Scout leader. There are only so many hours in the day, and I need 7 to 8 of them to sleep.
Growing food at home requires time, effort, and some money. It also requires the cooperation of Mother Nature who doused us with rain this summer. Several years ago, we had droughts a few summers in a row, adding in the need to water the garden on a regular basis without breaking our budget.
The 80/20 Rule reduces my stress and helps me focus on making foods from scratch that are worth my time and effort. For example, homemade yogurt is easy for me to make, and cost-effective. Right now, making bread is not easy for me to make without a bread machine, and because it would take more hands-on time, it’s a less efficient use of my time. My goal is to make about 80% of what we eat from scratch, and buy the best processed versions of the rest – organic if needed and GMO-free.
How I Decide What to Make from Scratch
For me to make something from scratch, the recipe needs to meet a number of requirements:
- Not a lot of hands-on time
- Only 1 or 2 bowls, pans, or whatever
- Relatively fool-proof method
- My family likes the recipe
Items I Choose to Make
Items I Choose Not to Make Right Now
Baking Mixes (I never found these to be helpful anyway)
Pasta (Fresh pasta never was our thing.)
Kombucha (I’m struggling with keeping track of it.)