Go Make it Yourself!

Obviously, I would LOVE for all of you to prepare 100% of your snacks, meals, and beverages from scratch, BUT, since I live here in the real world with the rest of you, I know that this is a tall order.  I prepare about 90% of my own food/beverages from scratch.  This means soups, granola bars, bakery, fermented foods, and beverages such as kombucha, "sports drinks", etc.  To live this way requires either a live in chef OR foresight (I use the latter).

Think of your kitchen as a deli or a restaurant.  When the owner of a deli sees he or she is running low on chicken salad, soup (frozen or not), bakery, etc, then more is made.  Not just after the inventory is totally depleted, but BEFORE.  Take into account, schedules, holidays, budgets, etc when considering how much prepared food - your "inventory"- you will need in a week/month/etc.

I usually like to plan 2 or 3 recipes a week, and make them all on Saturday or Sunday.  I make waaaayyy more than I need, cook, cut into serving sizes, and freeze.  Voila!!  TV dinners that are healthy, homemade, and budget savvy.