White whole wheat flour or whole wheat pastry flour is a good substitute for white flour. Doesn't work for every baked good, but it's better than just regular whole wheat for most baking. I've also found spelt flour works very well for muffins and quickbreads. It's supposedly more nutritious than wheat. I just like it.
Brown sugar is just white sugar with molasses added back in. Fruit juice concentrates, molasses, brown rice syrup, maple syrup, and agave are probably your best natural sweetener substitutes. And stevia... though I don't know how that works in recipes.
I'd make everything from scratch if I had time. I don't. I grew up making my own spaghetti sauce because my dad wouldn't eat it from a bottle, but I don't care and if I'm making spaghetti for dinner it's because I'm being lazy!! That said, I made a big batch of tomato sauce with garden tomatoes this week and froze it.
I do sometimes make double amounts of things and freeze them (like gnocchi).
I don't know the rules with organics and non-GMO's. I've read organic products that say "ORGANIC" and "NON-GMO" so I don't know if that implies that organic is sometimes GMO?
Here's a list of foods that are most important to buy organic:http://www.deliciousorganics.com/Con...optobuyorg.htm
(And... I can't afford to do that, so I'm hoping I don't grow an extra head and that the education I'm getting now that is making me so broke pays off so I can feed my kids organics!)