I shop at Aldi every 2 weeks and avoid ultra-processed foods. Here are my favorite items to get for lighter, nutritious meals.

My favorite way to use cabbage is in garlic coleslaw, which is a simple but delicious side dish for picnics and barbecues.

I shred the cabbage in a food processor and add generous amounts of high-quality olive oil, apple-cider vinegar, salt, white pepper, and garlic powder.

I like to make oatmeal for breakfast during the colder months.

I mix the Millville old-fashioned rolled oats with water and microwave them for 90 seconds. Then, I add unsweetened peanut butter, nuts, dried fruit, and a natural sweetener like honey or maple syrup for a high-protein, high-fiber breakfast.

I love the Emporium Selection presliced mozzarella’s creamy, neutral flavor profile and versatility.

I enjoy it in caprese salads or with fruit like strawberries in balsamic vinegar.

I love having yogurt for breakfast, especially when it’s hot out.

To keep things simple, I add walnuts, honey, and dried or fresh fruit to my yogurt, which I also use for smoothies.

Salmon patties are a staple in my house, so I always grab a few cans of the Northern Catch wild-caught salmon.

When I first opened a can, it almost seemed like there was an entire fish inside — one is enough for four good-sized patties.

Iceberg lettuce gets a bad rap, but I unabashedly love its simplicity and crunch. I also like that it has a high water content because I can easily get dehydrated due to a gastrointestinal disease.

I finely chop the lettuce and dress it with salt, pepper, oregano, good olive oil, and lemon juice.

Sometimes, I like to pick up a jar of my favorite Specially Selected kalamata olives at Aldi. I eat them in salads, on pizza, or with baked chicken and potatoes.

Buttery cannellini beans are a favorite of mine. They’re great in a tuna-pasta salad and make an excellent side dish.

I like to sauté chopped onion and garlic in olive oil and add fresh cherry tomatoes, cannellini beans, herbs, and spices.

Peppers have a million uses, the simplest of which is to slice them up and eat them raw.

I like to cut them into strips, toss them with a generous amount of olive oil, and roast them until they’re soft. Then, I put the roasted peppers in a salad, sandwich, or casserole.

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