Where am I now? Part 2

So now that I’ve shared some of my struggles and what I will be doing less of going forward (at least for a while) - what will I be doing? I share that today!

It’s about to get real.

So after sharing some of the challenges I’m facing in terms of creating food content in part 1, onto the fun stuff! What I’m actually going to be doing. My mission is simple; I want UPF to not have control over our lives. The only ones who really benefit from you thinking that making your own food at home is impossible or very hard, are the people who are offering “solutions” that you pay for. The benefits of home cooking (of which I trust you already know if you are here) are so great that even when it’s hard to do this, actually – especially when it’s hard (because that’s when we really need the energy and nutrients the most, I think!) - I believe we need to keep going with it.

But it can look different at different stages of our lives, it can include compromises to keep it realistic. It can include quick solutions, simple solutions, and a lot of forgiveness and imperfection.

There’s a huge amount of food content out there: super intricate recipes with lots of ingredients, slick videos with edis of onions that fly into the air and land fully chopped, and as much as I’d love to do a variety of different indulgent recipes and sexy videos for you all, my life is not allowing for that right now. And instead of using that as an excuse to not do anything at all, I’m recognising that this is probably the time that I need to keep going more than ever. Because this is most peoples lives. If you have a family, if you have other people relying on your cooking, if you have a job or just a very demanding home life, I am one of you. Done is better than perfect. That applies to me, and it applies to you too.

Therefore I will continue with recipes, and the kitchen in which they are developed or tested is simply - my own. The guinea pigs? My family. I won’t share food I don’t make and love myself. The videos won’t be slick, you’ll probably see a toddlers water bottle in the background and suboptimal lighting. But I still feel like I have something worth sharing, and even more importantly, I want The From Scratch Body to continue to be a community where we can share ideas with each other. It doesn’t all have to come from me: share your ideas and feedback in comments on the website and on YouTube videos, as well as Instagram videos and posts.

Let’s keep encouraging each other and ourselves to keep making imperfect, home made food. The goal of which is not that it looks perfect and presents beautifully on the plate, but that it is enjoyable, nutritious, unprocessed and varied. For our own bodies and for our families’ bodies.

My tagline remains “cook from scratch - and your body will thank you”. And I want to thank you for sticking with me through content that will be imperfect but hopefully really valuable to you all still. Now let’s get on with some new recipes!

Have you tried one of my recipes? Post on Instagram and tag me @TheFromScratchBody, use the hashtag #TheFromScratchBody so I don’t miss it!