<p>At a Williams Sonoma cooking class I attended, they made a zucchini lasagna that was used wide, long slices of zucchini for the “noodles” and a nice marinara with a blend of cheeses. It was very well-received by all of us who sampled it.</p>
<p>Regarding processed food, I am talking about prepared “convenience” foods as well as snack/junk foods. Lergnom and I are on the same track. And I’m not out to judge anybody else or address medical conditions. I believe that in the process I am eating less sugar and salt. I am not as concerned about fat and carbs, but I do try to eat combinations of foods so I don’t binge. I used to eat cheez-its by the handful, but now I’ll have cheese and crackers (Ak-mak, you should try them) or pita and hummus (both from Trader Joe’s) which fills me up and slows me down.</p>
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<p>I love those crackers. And forget by the handful, I could probably eat a whole box in one sitting! Which is why I completely stay away from them. To me, they are the equivalent of a Lay’s potato chip (“no one can eat just one”). :D</p>
<p>My kids and I have almost entirely cut out commercial bakery products. We are fortunate to have some of the best bread in the country available year-round at our farmers’ market (we have an indoor one in winter). Apparently even gluten-intolerant people can eat it, because it is made with high-quality and often obscure grains rather than commercially produced, chemically treated ones. </p>
<p><a href=“A Barefoot Hippie Baker Is Now a Locavore Hero - The New York Times”>A Barefoot Hippie Baker Is Now a Locavore Hero - The New York Times;
<p>Apart from the health benefits, it is the most delicious bread I have ever eaten. Think I will go toast up a slice right now. :)</p>
<p>The bread sounds amazing! We were baking bread in law & grad school. Didn’t try the grains he mentioned, but did enjoy our home-baked products, including bagels and croissants. Would love to try his stuff someday.</p>
<p>If not for the issue of the food miles, I would send you some!</p>