Everything is made as much as possible from scratch with fresh, frozen or dried ingredients. The only downside is most fresh ingredients need to be used within a few days (lack of preservatives/additives) - which means often making a stew using anything left-over that needs to be eaten. But throwing a whole heap of ingredients in a pot for 2 hours is a very quick/easy meal.
There are some carve-outs as we don't have unlimited time/space so items like cheese, yoghurt, anything fermented we don't make our own - but we stick to organic and preferably low-salt.
We never eat out or buy takeaway; if we feel like pizza we make and bake our own bases, and the toppings are all fresh. Bread is particularly something we never buy and have reduced our consumption: baking your own is less convenient but we eat a lot of rolled oats instead.
We don't limit snacks like chocolate (organic, no added vegetable oils) or nuts and go through an insane amount of honey.
It's incredibly hard to gain weight by eating whole or minimally processed foods. The destruction and recombination of foods (and their food matrix) into ultra processed foods is one of the driving causes behind people eating more because the artificial textures and softness is one of the main drivers of over-eating, especially of high calorie foods.
I'd wager that people could replicate the same satiety induced weight loss (to a slower, but safer extent) through minimising ultra processed foods than GLP drugs.
It reduces your supermarket shop to about 10% of the store. Almost anything packed and transported is out of the question, as are entire rows of capitalism-driven junk food.