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

I like to fill my cart with minimally processed foods when I shop at Aldi. 

I’ve been shopping at Aldi for over six years, and the store is my go-to for stocking up on groceries that fit my dietary needs.

I’m in my 50s and try to avoid foods with long ingredient lists and additives I can’t identify, so I don’t buy ultra-processed foods like candy bars and soda. These factory-made foods often contain added salt, sugars, starches, fats, and oils.

Some research even suggests that consuming ultra-processed foods can increase the risk of heart disease, obesity, and type 2 diabetes.

Though it’s hard to avoid ultra-processed foods completely, I do my best to buy minimally processed items. Some of the items I buy are also considered processed but not ultra-processed.

Here are nine of my favorite things to buy at Aldi.

A head of cabbage is essential for tasty coleslaw.

Cabbage is perfect alongside garlic powder, olive oil, and other ingredients in coleslaw.

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.

The Millville old-fashioned rolled oats are a hearty, filling breakfast.

I love making oatmeal with Millville old-fashioned rolled oats on cold mornings.

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.

The Emporium Selection presliced mozzarella is delicious in tons of meals.

I use the Emporium Selection presliced mozzarella in caprese salads and on top of pizza.

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.

The Friendly Farms whole-milk plain Greek yogurt is another breakfast staple.

I top the Friendly Farms whole-milk plain Greek yogurt with nuts, honey, and fruit.

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.

When I want fish, I opt for the Northern Catch wild Alaska pink salmon.

I use the Northern Catch wild Alaska pink salmon to make patties.

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.

In my opinion, iceberg lettuce is an underrated salad necessity.

I like that iceberg lettuce has a high water content.

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.

The Specially Selected kalamata olives taste great.

The Specially Selected kalamata olives are one of my favorite Aldi finds.

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.

I always pick up the Dakota’s Pride cannellini beans.

The Dakota’s Pride cannellini beans are a super versatile ingredient.

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.

Multicolored bell peppers are great raw or cooked.

I usually roast my multicolored bell peppers.

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.