Today we’re featuring Michaela of Vicariously Vintage! You can also find her contributing over at Modern Alternative Kitchen.
How “into” real food are you? (how long have you been doing it, how many different foods do you make from scratch, etc.)
We started our real foods journey in January 2009. I started out as a nazi, and after the first year & half or so, I chillaxed. If my kids are at a special event (church gathering, birthday party, etc) I don’t sweat the small stuff. I have 2 kids that have sensitivity to fake dyes & flavours, so we don’t purchase anything with those.
What is one food you just can’t make yourself? (even if you’ve tried a lot…!)
I cannot make chocolate chip cookies, though, so I make bars instead. Honestly, there’s not much I’ve tried that I haven’t been able to do or do well, but MANY things we just didn’t like.
How much of what your family eats is *really* homemade? (vs. storebought, restaurants, etc.)
I’m not making my own cheese, butter, etc yet, but am hoping to start that soon. We do order pizza delivery occasionally, and we love to eat at Panera Bread (albeit occasionally as well). I aim for at least 75-85% real foods, even though I really don’t gauge it. I just choose what I feel is right. Again, I don’t sweat the small stuff.
What is one junk food or processed food your family still eats?
We still buy chips & salsa (though I do make fermented salsa in the summer when we have access to fresh veg). When we do buy chips, we make sure they are GMO-free.
What is the worst thing your family’s eaten in the last few months? Why?
Delivery pizza… Why? Because occasionally it just has to happen. We’re/I’m sick, things are extraordinarily busy, whatever. We made 2 moves in less than 2.5 months- once from Wyoming to Nashville area, the 2nd move from Nashville to the Knoxville area. I’m tired, and we’re just now surfacing & figuring out again which way is up. The past year has been rough on us. I know how to fix it (i.e. freezer meals, etc), I’m just not motivated at this point (but I’m getting there!! YAY!!).
What’s one area where you won’t compromise, no matter why? Why?
CORN!!! 92% of the world’s corn is genetically modified &/or bt-corn, a GE corn that makes bugs’ stomachexplodes. And it won’t hurt us??? Corn is one area I don’t buy GMO. I also check labels & find out the sources for things that are typically made from corn like citric acid, vinegar, etc.
What’s your best tip for eating real food in the real world?
Don’t sweat the small stuff (don’t be an overbearing nazi like I was), keep it simple sweetheart (stick with simple recipes, simple ingredients & don’t try to recreate ethnic cuisine, especially if you’re overwhelmed) & do what your heart feels (in other words, no blogger, family member, friend or anyone else knows your family & need, can do or necessarily are doing). Remember it’s about YOU and YOUR family.
Michaela and her family transitioned to a real/whole/traditional foods in January 2009 while living in Wyoming. Before living in Wyoming she called Georgia home, and as of August 2011, has made her way back to the South. Now in Tennessee, she raises and homeschools three boys with her husband, Robert. Living all over isn’t new to her, though, as she was raised an Air Force “brat” and was born in England. Michaela enjoys all things vintage and primitive — aprons, polka dots, raising chickens and rabbits, sewing, gardening, canning, raising her “little” boys, crafting, cooking, baking, sometimes cleaning and many other things. She is certified in graphic arts, and while she has never pursued that as a career, finds it helpful in all things creative.
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