I haven't read or listened to the book yet but yes that's the gist of UPF free isn't it, ingredients that you'll have heard of/recognise from your own kitchen shelf. I've been reading Tim Spector, he's an interesting one to read.
I think I'm trying to strive for a healthier balance if anything, as there are some additives like fortified iron or vit D in breakfast cereals etc that aren't in my kitchen cupboard but that are better for you than not, assuming the breakfast cereal isn't packed with sugar in the first instance that is.
I make a lot from scratch where I can, around kids (toddler and preschooler) and working. Here's what we use currently:
Mutti Polpa tin tomatoes
Heinz pasta sauces
Crosta & Mollica bread sticks, wraps and pizza (although more often I use greek yoghurt to make basic pizza bases with the kids)
The Sauce Shop BBQ sauce
The Sauce Shop Ketchup
Pip & Nut peanut butter
Meridian almond butter
Fearne and Rosie jam (or I make my own quick strawberry jam or apricot chia seeds jam)
Jason's Sourdough (sometimes I make a soda bread, less often these days though)
Kallo stock cubes
Kallo veggie cakes (lentil and pea!)
Merchant gourmet grain pouches
Plain greek yoghurt
Suckies yoghurts
Yoyo bears
Honey, maple syrup
Porridge oats
Wheat biscuits cereal
Malted wheats cereal
Alphabites cereal
And the usual things like dried fruit, tinned fruit in juice, tinned beans, pasta, rice etc.
I bake a lot of banana or apple flapjacks, oat cookies, scones, lemon and poppyseed sheet pancake etc.
Reflecting on our list here I guess we have already swapped quite a lot so we aren't doing too bad. Ive not actualy written it out like this until now I suppose! I've definitely noticed I crave processed foods less than I did 6 months or so ago which is definitely a positive. Maybe it's a mental shift, maybe it's a gut or palate shift, maybe both. Not sure!
Next area to work on:
Condiments and table sauces like mayo, mustard, chilli sauce etc and squash.