Week 1 – Dinner – Recipes

Know or Learn how to Flavor

We modified p90x recipes, and/or just ignored but got the general idea based on what they’re trying to have folks eat. When you have a kitchen and some more time, cooking on this diet is a breeze (and almost what we do anyhow).

However, I think a big reason a lot of people stop these diets, or prefer not to eat this way, is the lack of flavor. And I don’t mean a lack of flavor because things are missing ‘bacon’ or big flavor components. I mean they’re not seasoned properly.

Cutting out salt helps with water weight issues. Key in helping people think they’re loosing lots of weight. Also, could be a true health issue. Therefore, if you need to, please do. But if you don’t–please don’t. Be aware of the amount of salt you’re using (no reason for excess), but also be careful to fully season your food. Tomatoes are great, especially fresh. But a touch of salt? Even better.

If you can’t use salt or need to cut back the next flavor component is vinegar, lime juice, lemon juice and zests from citrus fruits. Acidity “lifts” flavors. They “brighten” dishes. I’ve been made fun of for talking about acid this way, but it’s true. In the wine world, we talk about acid a lot. A good wine is balanced with acid, or leans heavy on the acid. It helps with aging, it makes your mouth water (that’s how you can tell how acidic a wine is), and the watery mouth and wine is a good thing–makes you want to take another sip, gets your palate ready for a bite of food, and helps break up rich food. And acidic component in your food does the same thing. So if you’re avoiding salt, try some version of acid instead. That same tomato? A squeeze of lemon juice does the same thing i making the flavors more pronounced (even though tomatoes are full of acid).

Finally, fat--the p90x is a low fat diet. I’m fine with that to a certain extent. We’ve used more olive oil than most of the recipes and we’ve gone ahead and used full fat yogurt and other full-fat foods. We will not buy fat-free cheese. There’s a lot of data out there now that proves full-fat dairy products are probably best for us. If you’re worried about calories (which is a huge benefit to the p90x diet, you don’t worry about counting calories)–either keep a log and/or cut out a few other items to even it out. We’re not worried, and find that we eat less full-fat dairy products than non-fat. People love fat because it tastes good–even though we don’t really “taste” it. It does, however, heighten other flavors, it adds to texture sensations that we love, and fill us up. Many of the best diets are high in fat–just fat that tends to be ‘better’ for you (olive oil, fish, nuts, seeds, but even grass-fed red meat).

As you cook–taste and season accordingly. It’ll make your meal much more enjoyable And take diet recipes like these with a grain of salt–or add more. Experiment with adding these items to heighten the flavor.

Salmon Steaks with lemon

Serves 2

Oven 425
2 king salmon steaks (or whatever looks best at your fish counter)
1/2 lemon, sliced thinly
1/2 TBS olive oil
Salt and Pepper

Mix basil, garlic, lemon juice and olive oil together. Pat dry salmon steaks, season with salt and pepper. Top with lemon slices and drizzle with olive oil. Put in oven and bake for about 20 minutes (may be less/more time depending on thickness of steaks–if using fillets, about 10 minutes, high heat should do it).

Serve with brown or wild rice and your vegetable choice. Extra lemon on the side is great.

Roasted Pepper Soup

No recipe, yet. We followed the p90x recipe to the T–and i do not enjoy this soup. I’m going to retry it how I’d make it, and if the results are how I suspect, I’ll share that version. If you’d like recipe as is, let me know and I’m happy to post it. That said, we liked the idea of having a cup of soup with our meal–choosing a soup to make a pot of on Sunday for the entire week is a good idea.


Yucky Roasted Pepper Soup (really not that bad, just bland AF, especially for how many great veggies were in there)


Chicken Breast with Mango Salsa

Serves 2
Oven 350

2 frozen chicken breasts
1/2 mango, chopped
1/2 tomato, chopped
1/4 red onion, minced
handful cilantro (or basil or parsley), minced
cumin, salt, pepper to taste
Juice of one lime (or half a lime, depending on how much juice you can get out of it)
zest of one lime.
chili–if you want–one thai chili, minced

Again–if you fresh and thaw chicken, please use it. I don’t plan ahead that well.

Frozen chicken breast in oven for about 20-30 minutes depending on size of breasts.

Mix mango, tomato, onion, herbs, lime juice and lime zest together–taste–and season to preference with salt, cumin and pepper. Add chili and toss.

When chicken is cooked, plate, and top with mango salsa. Serve with brown or wild rice or a salad.

(this is also great in taco form)


Chicken, mango salsa, brown rice and steamed broccoli. I am no food photographer.

Lamb Chop and Arugula Salad

This was actually a lunch recipe, only lean steak, rather than lamb chops. I have lamb chops from my own sheep. If you don’t, i understand preferring beef. If you happen to have access to lamb try it instead of beef. It’s better for you. It’s also more humane–and because sheep prefer to graze than be raised in a feed-lot, you’re getting the benefits of open pasture/range meat that’s very difficult to obtain from other store-bought meats. But if you can’t afford it, or simply don’t like it, follow same recipe with a lean cut of steak.

Serves 2

2-4 lamb chops depending on size
salt, pepper
2 cloves garlic minced well
4 cups baby arugula
1/2 bell pepper (your choice in color), sliced
1/4 red onion, sliced
1/2 avocado, sliced
1 or 1/2 tomato, cubed (depending on size)
olive oil for pan

2 TBS Olive Oil
1 Teaspoon Lemon Juice
1 Teaspoon Balsamic vinegar
1 Teaspoon Mustard, dijon

Pat lamb chops dry. Rub in garlic and season both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat. Add a small amount of olive oil. Place chops in hot pan. Cook 2-3 minutes per side (depending on thickness and desired doneness). Remove from pan and rest on cutting board.

Make dressing by combining Olive oil, lemon juice, vinegar and dijon mustard.

Plate vegetables. Slice Lamb chops and plate on top of veggies. Drizzle with dressing. Top with more salt and pepper.


Lamb chop salad

Halibut Steaks with Basil

Serves 2

2 frozen halibut steaks (fresh is great if you have access and can afford, most of us are going to opt for frozen–and if there’s previously frozen, please just purchase the frozen steaks and thaw RIGHT before cooking)
1 handful basil, minced OR 1 TBS tubed basil
2-3 garlic cloves, minced
Juice of 1/2 lemon
zest of one lemon
Salt & Pepper
Olive oil for pan

Thaw frozen halibut under cool running water. This should only take about 5-10 minutes. Best way to retain a freshness to your frozen fish.

While halibut is thawing, mince garlic and basil, zest one lemon and juice half–combine all ingredients–if you have a mortar and pestle, awesome, if not, a muddler or just a firm hand will really get aromatics mixed.

Once halibut is thawed, pat dry, season with salt and pepper on each side, and then smear basil mixture on halibut.

Heat a cast-iron skillet (may use non-stick pan, but i like the ‘char’ a cast iron can provide) over medium-high heat. When hot, add olive oil. Place halibut steaks in pan and cook 3-5 minutes each side, until done, depending on thickness (be careful to not-over cook)

Serve with brown rice and vegetable of your choice.

Turkey BLT , and chicken

This isn’t super p90x approved, but it was one evening after a long day i didn’t feel like cooking and wanted something that hit the spot. This was good and a good way to use up some of that turkey bacon we’re not loving.

serves 2

2 frozen chicken breasts
Salt & Pepper and/or seasoning–we used a blackened seasoning mixture
4 strips turkey bacon
1/2 avocado
dijon mustard
4 slices, thin, whole-wheat bread
Tomato, sliced

Heat oven to 350
Chicken breasts in oven 20-30 minute, depending on size and thickness. At about 5 minutes until cooked pull out and add special seasoning if you prefer. Otherwise, salt and pepper.

While chicken cooks, cook turkey bacon in a cast iron skillet until done, set aside. Slice lettuce and avocado. Toast bread. Spread small amount of dijon mustard on bread (add mayo if you’d like).

When chicken is done, place on bread, top with turkey bacon, avocado, tomato and lettuce. Top with other piece of bread.

–this could easily be an open faced sandwich (one less slice of bread) and/or no bread and just eat mixed together.

Steamed Broccoli

I always loved broccoli. And I think a reason for this is my mom knew how to cook it. We never had over-cooked broccoli covered in a weird cheese sauce. Or over cooked broccoli drenched in margarine. Or just raw broccoli thrown in salads to make them healthier (granted i’m a fan of raw broccoli, but i completely see why people are not)

My mom’s standard way of cooking broccoli was past down to her from a German friend they met while traveling in Europe on their honeymoon.

It’s simple. easy. And SUPER good for you.

1 broccoli head, cut into florets
2-4 garlic cloves, minced (depending on how much broccoli you actually have and how garlicky you want it)
1 lemon–juice and zested
1 TBS olive oil (more or less)
Salt & Pepper

Steam broccoli in your favorite method–pot of water, low filled with lid, vegetable steamer, rice cooker, etc. Remove just as it’s starting to turn bright green–if you wait any longer you’ll over cook it.  Set aside on serving tray (use a tray, not a bowl for more exposure)

Mince, mash garlic.  Sprinkle over broccoli so each floret has many pieces of garlic.

Sprinkle lemon zest over. Squeeze lemon juice over and drizzle with olive oil to coat. If tray is such you can toss, do, but it is not necessary.

Season with salt & pepper to taste.


Week 1: Lunch Recipes

Lunch is Difficult

I’ve done other diets of this kind, and depending on where you work, this can be the most difficult part of the diet. And/or the part that seems to fizzle out the easiest. How many salads can a person eat before they just get sick of said salads (especially when you’re trying to avoid fat, and therefore flavor)? How the hell do you make a protein shake at work? Which employee is going to kill you for trying to cook fish in the microwave?

Let’s just say that I didn’t follow the diet very closely on my lunches. That said, it wasn’t as if I ate a Big Mac everyday–no–I tend to stock up on cans of soup that are on sale and take them to work for an easy lunch that i do not need to think about. Around a 300 calorie lunch, can store in cupboard, $1.50. Easy. But LOTS of salt. And carbs.

My partner–who really is trying to follow this diet/regime more closely than myself–works in a pretty typical, crowded work environment with different shifts, a break-room and a crowded fridge. Making a lunch at work wouldn’t work. Salads for him. And when he’s not working and I’m not around, he tends not to eat. Also not good.

Anyhow–good luck on lunches, we’re having our own hiccups here. Therefore you won’t see a ton of recipes on lunch.

Chicken Stir-Fry : Modified p90x Shrimp Stir-fry

Serves 2+ (this is ingredients for two people per p90x–that high volume business–but this STUFFED us, and could’ve easily fed 3-4, especially if you incorporate rice)

2 frozen chicken breasts
1 1/2 cups snap peas, cleaned
1/2 bell pepper (your choice of color), cubed
1 cup mushrooms (we used portobellos–this was about a half of one), sliced
1/2 red onion, sliced–thick if you like onion flavor, thin if you don’t
1 cup broccoli florets
1 inch ginger–minced or grated
2-3 garlic cloves, minced
Lemongrass, cilantro, chili, lime, basil – to taste (see below)
1 teaspoon soy sauce (yep, really recipe)
1 teaspoon rice vinegar
White pepper to taste
2 TBS roasted peanuts
Olive oil for wok–can use no oil in nonstick pan, but no.
Water from chicken (see below) or just some water on the side, broth if you’re fancy and have it.

I never think to thaw chicken breasts prior to using. In this instance I threw the breasts in a pot of boiling water and while they cooked, I prepared the veggies. By the time I was done, the breasts were completely cooked. If they’re not done, but cooked enough to slice, this also works. If you have raw and thawed chicken breasts already–awesome, slice up and see below.

With raw/not completely cooked chicken–small amount of olive oil in wok over high heat. Once hot, toss in chicken and cook until almost completely cooked through. Remove from wok, place in a bowl and set aside. Add more oil and place wok back on high heat. Once oil is heated, add garlic and ginger–stir fry about a minute, until aromatic, add onions and mushroom. Stir fry about 1 minute. Add snap peas and broccoli. Add about 1/4 cup water and let the veggies steam for about 3 minutes (add more water if it evaporates too quickly).

Toss in chicken. Add soy sauce and rice vinegar. For extra flavoring: lemongrass, chili (1 whole, minced or a squirt/scoop of your favorite chili sauce), half a lime and a handful of cilantro and basil add A LOT of flavor without any fat or carbs. I’ve become a fan of the tubed herbs–the flavor is not nearly as good, but they last longer than fresh herbs. In the summer I try to keep a patio garden full of herbs, but when it’s winter? Tubed herbs are great. I currently have this one--and it’s awesome.

once your seasoning is coated, remove from heat. Freshly ground white pepper to taste–adds great aromatics and flavor. Toss. Add peanuts, toss.

Place in bowls and serve (no rice–not needed, but if you want to stretch out the meal, rice would be great)

Start to finish 20 minutes – which means it is lunch worthy if you can cook for lunch. Also dinner worthy.

Chef Salad: P90x modified

Serves 1

2 cups lettuce–this equals about 1 whole romaine lettuce heart (very recommended–keeps well, priced good, and while Kale and some other leafy greens have gotten the spot-light, romaine is really good for you)
1/4 cup avocado cubed
1/4 cup tomato, cubed
1/2 bell pepper cubed
2 scallions chopped
handful of basil leaves–torn so they don’t blacken (and any other herbs you’d like)
1/2 cucumber, chopped
6 oz Meat (blanket statement, they say chicken breast, canned tuna, we had deli meat–my partner is a huge sandwich fan, so we’re still eating stored food, we also had left over salmon from another meal, so one salad included salmon)
Nuts–a couple of TBS of cashews, almonds, pumpkin seeds, sunflower seeds, pecans (your choice), add great flavor, crunch and great nutrients

Dressing: They suggest 2 TBS non-fat ranch, but again, no.

So we did– 1 TBS olive oil, 1 tsp balsamic vinegar, 1 tsp dijon mustard – Salt and pepper. And or, lemon juice and olive oil and garlic.  Flavored salt goes a long way with salad as well.

Start to finish: five minutes — mixed it all together, if you have small containers for the dressing, even better. We did keep the nuts separate until time to eat.

Recipes – Week 1 – Breaky


Deli Meat Scramble with dreaded Turkey Bacon

Mushroom Omelette (modified P90x recipe) – we used whole eggs, instead of 6 egg whites

Serves 1
3 eggs
1/4 portobello mushroom, sliced (or 1/4 cup sliced mushrooms of your choice)
Flavored Salt
1 TBS greek, plain yogurt
herb of your choice–we used basil (in a tube)
1 scallion, chopped/minced
olive oil
1/2 garlic clove, minced

In a non-stick pan, coat with olive oil toss in garlic and mushrooms. cook until tender. Toss in herbs to coat. Remove from pan. Wipe pan if needed, or add a touch more olive oil.

Crack and whisk eggs in a small bowl. Season with salt and pepper.

Use low heat. When pan is warm, add eggs. Great french omelet directions here (don’t use the butter to follow this diet, or do to add taste!). Or, as eggs cook from from sides, pull to center and tilt pan to cover egg in empty spot. Learning how to cook an omelet makes a world of difference in texture and taste. Doesn’t have to be french style, but learning not to burn or brown eggs, and/or leaving them a tad runny (but still cooked), is what makes an omelet so great–and so better than the dry, flat things you get at most restaurants.

once your omelet is ready to fold, re-introduce mushrooms, yogurt, the chopped scallions and fold. Enjoy.

PB & J Protein Shake – modified p90x suggestion

Protein shakes are great breakfasts as they’re quick, easy, filling and full of good nutrients. Just be aware of the protein powder you’re purchasing (there’s a lot bad mojo out there and cut materials).
Serves 2

1 banana
1/2 cup frozen berries of your choice (or any fruit–we used blueberry/blackberry/strawberry mixture)
1/3 cup dry nonfat milk powder
1 cup water
2 TBS peanut butter, non-sugar, non-palm oil
2 scoops protein powder (we use this – we like it because it’s not full of stuff and there’s not flavor, don’t enjoy the processed flavorings in most protein powders)
1 scoop flax seed
Dash cinnamon
dash vanilla extract

Blend until desired smoothness.

Soy Sausage Muffin – modified p90x

This was surprisingly good. Obviously, depending on the soy sausage you purchase the flavors would change. It’s a good way to start adding some soy in your diet if you currently are not a fan of tofu–but these types of things, although somewhat silly, are a great way to add protein and little fat. They’re also priced very well.

Serves 2
6 small soy breakfast sausage ‘links’ — or 2 patties
2 whole-wheat english muffins
2 slices american cheese (there’s a place for this–if you want to go non-fat, there are non-fat versions of american cheese)
dijon mustard

Heat sausage according to packaging directs. Toast english muffins. Place cheese on muffin, top with sausage. Spread a small amount of dijon mustard on top muffin and make a quick, delicious, healthy breakfast sandwich!

Egg Scrambles

The best breakfast are scrambled eggs. Fast, not as finicky as an omelet and you can use a variety of ingredients in your fridge. The p90x diet had a “cheese scramble’ a “chicken Scramble” a “Spinach Scramble” for the week. We gently took these directions. Each scramble included*

6 whole eggs, whisked (p90x version would be 12 egg whites)
Flavored salt

Things we added
Day 1 –Deli meat (we had some, so instead of making a chicken scramble, we made a deli meat scramble) with tomatoes, basil, avocado, and scallions
Day 2 – Spinach–we did add a bunch of spinach — 1 cup fresh, threw it in the pan to cook down with a bit of garlic and some ginger, then threw in the eggs. Topped tomatoes and bell pepper
Day 3 – Cheese–used two slices of American cheese and basil

Sky’s the limit, especially if you want to use vegetables you already have cut into.

*This recipe is for two people–3 eggs/6 egg whites for one person



Week 1; Turkey Bacon is Garbage

For those that aren’t familiar with p90x–it’s a low fat, low carb, high volume diet to support intense workouts.  My partner is going to follow the program as close as he can. I will help with the cooking and occasional gym visits. I don’t have time to exercise  90 plus minutes a day and/or it honestly doesn’t interest me. Each their own, eh? But very happy to tackle this diet as it is pretty healthy and a challenge.

What we’ve eaten so far – (recipes to follow in another post)

Day 1
Breakfast: Mushroom Omelette, 8 oz cottage cheese, 1 cup sliced strawberries
Lunch: Chicken stir-fy
Dinner: King Salmon Steaks, Roasted Asparagus, 1 cup brown Rice, 1 cup Roasted Bell Pepper soup

Day 2
Breakfast: 3 strips Turkey Bacon, Cheese Egg Scramble
Lunch: Chef Salad
Dinner: Roasted Chicken Breasts with Mango Salsa, Broccoli, steamed, 1 cup brown rice

Day 3
Breakfast: Soy Sausage Muffin
Lunch: Chef Salad
Dinner: Halibut steaks in basil pesto, 1 cup Brown Rice, Sautéed Squash

Day 4
Breakfast: Protein Shake
Lunch: ??? ( I took soup, I have no idea what Ian ate this day)
Dinner: Lamb Chop and Arugula Salad

Day 5
Breakfast: Spinach Egg Scramble, 1 1/2 whole wheat english muffin
Lunch: (see above)
Dinner: Turkey Bacon and chicken BLT

Day 6
Breakfast: Protein Shake
Lunch: Greek food (we went out and broke the mold–i had a salad with chicken skewers, Ian had a gyro)
Dinner: Roasted Pepper Soup, Broccoli, Chicken Breast


Their omelette and scramble recipes call for 6 egg whites. Fuck that.

There are legit reasons for avoiding egg yolks–I get that. However, the medical science can never add up on egg yolks. Yolks contain fat, yes, but they also contain the majority of the nutrients in the egg–not the whites. We also raise our own chickens, Mother Earth News (yeah, yeah, Hippie-Dippie) wrote a good article about free-range eggs vs caged eggs. Here are the results of their study. Less fat, less cholesterol, more vitamins/minerals. But even if you don’t have access to free range chickens, eggs are still really good for you. The whole egg. It’s things like this that make me eye roll at diets of this sort. Especially when trying to be conscience of food waste, health, and lifestyle. A half carton of eggs, but whites only? Let’s not be decadent, here (true use of the word).

And the same argument could be made for regular bacon. Yes, it’s loaded in fat, but it has more protein than turkey bacon–and turkey bacon is ground up, re-formed turkey strips with added fat. It’s the ultimate processed food. And it’s super salty, dry and gross.

So–for us, we’re using whole eggs and we’ll use up the turkey bacon we purchased, but after that, should we stay on a bacon trend, we’re getting regular bacon. The key to some of these things is have 2-3 strips, not 5-10. Have a couple of eggs, not 10. Moderation.


We’ve used half of what we’ve purchased so far. So there will be no-updated shopping list this week, unless we run out of staples. I’ll make note if we purchase something. Good news as the $140/week seemed steep to me–more like $70/week.


I can easily walk into a grocery store, drop $30 for the week with random things (looking for sale items or deals), and have a great plate of food for two people, no problem–the entire week, including breakfast and lunches. I can open my fridge, scratch my head and make a meal. I rarely need to run back to the store for an item (only if it’s been a very specific pre-planned meal). I can substitute, portion wisely, re-invent leftovers, and try to throw out very little food that spoils.

I’m not bragging. Well, maybe a little. I’m sharing, because everyone can do this. And I want to help you get there.  I love food, and I realize that my love of food has given me certain freedom that others don’t have: freedom regarding time, freedom regarding money, freedom regarding creativity, freedom regarding health. I’m not the richest person, I’m strugglingly with money often–but food, is never a question. I don’t sit around with a lot of spare time, but cooking a good meal can always happen. Give me 10 minutes, seriously. I’m not the healthiest person (I’m over-weight), but i take no medications, my bp is good; overall AM healthy, besides getting a lecture on weight every time i see the doctor.

We, as a nation, are unhealthy–either over-fed or underfed, spend too little on food and/or too much on food (I truly think changing the tax and rate of our foods would solve a lot of these problems, but there’s too many lobbyists for that to occur). We waste food, we don’t appreciate food (or we do, but don’t have the time to truly think about it).

Let’s change this.

I’ll help.

This will become a weekly food diary (more if I have time, i feel comfortable setting weekly goals). I’ll share my shopping lists. My menus for the week, how i saved money, recipes, tips, and hopefully you can either follow along at some point, and/or learn from these examples.

Ideally, I don’t want anyone copying me, but getting ideas. Once you feel comfortable stepping in that store without a shopping list (yes–except the few items you NEED to remember, like toilet paper), and you can choose based on price and/or quality vs trying to stick to set menus, you’ll find those above freedoms, too. I promise.

Day 1, Week 1, Month 1

April 30, 2017

My partner is wanting to try p90x again–he did it four or five years ago and loved it. He has set that goal. I’m being supportive and happy to cook/eat the same. It’s very on-trend, still, the food portion. Call it paleo. Wheat-free. Low-carb, etc. So while it’s a weird time to start this blog, in which we’ll be partaking in some of the recipes and diets, I don’t feel too weird/bad about it, considering it is how people are tending to eat now, or hope to eat, and it’s a good diet (for the most part,  you’ll see my comments on it as we go).

These next few months this diet will be on our mind, however leave comments if you need tips for non-paleo type food. Some of the recipes I’ll share are taking these kind of set recipes and tweaking them for our budget, our lives and our taste buds (i read the recipe book and it was somewhat hilarious some of the suggestions, when there are many other ways to flavor food that’s lean and carb-free).

Today was shopping day–our list included:
5 red bell peppers (a lot, but i bought that many because they were on sale)
2 Avocados
2 Cucumbers
2 Zucchini
2 broccoli heads
1 box arugula greens
1 bag spinach leaves
1 bunch live basil
1 basil tube (fresh basil, jammed in a tube)
3 bags (3 each) romaine hearts
1 celery
Sugar snap peas – 1 bag
1 bunch asparagus (in season here)
1 bunch of scallions
3 HUGE hot-house tomatoes
3 whole garlics
3 large red onions
2 bunches bananas
1 quart fresh strawberries
1 mango
2 cups each from the bulk bins: roasted peanuts, raw almonds, cashews–salt free
freshly ground peanut butter and almond butter -12 oz each
soy sausage ( breakfast version)
turkey bacon
4 fillets of frozen halibut
2 fresh salmon steaks (alaskan king)
2 large containers of cottage cheese
package of mixed frozen berries
2 packages of frozen chicken breasts (all the meat in this diet is the part that’s going to be hard, i’m used to knowing EXACTLY where my meat comes from, but i can’t slaughter this many of our chickens for this diet, ha)
whole wheat english muffin – 1
bag of non-fat dry milk
Vanilla exctract
Tomato paste–4 small cans
sugar cubes
gallon of vinegar, white
Sparkling water, grapefruit flavored

Total: $144

More than i normally spend, but we had to stock up on meat, spend some on good quality seafood, and stocking up on some items i didn’t have. It’s also worth noting that the man in front of us had about the same amount of stuff in his cart, but it was full of processed food items. His bill was $252. I guarantee we’re eating healthier than him, and obviously cheaper.