Well, as much as I loved those veggie based "pumpkin pie" breakfast shakes from last week, something about them didn't sit well with me. With all the spices I included, they were definitely higher in histamine, and I felt it with a runny nose, watery eyes, and congestion. Even so, I'm glad that I tried it out, because I'm still feeling out the boundaries of this LH diet to see what I can and cannot do! The good news is, I do seem to be tolerating deli turkey just fine, along with small amounts of mayo, which is a huge help when it comes to simple meal prep.
This week only includes 4 days of prep because on Thursday evening I'm headed to Anaheim for Expo West! Will you be there? If so, let me know, because I'd love to meet you!!
Breakfast: Protein Shake // 1 scoop Vanilla Build protein by PureWOD mixed with homemade cashew milk (this is the EASIEST thing ever, just 1 cup of soaked cashews and 4 cups of water, blended until smooth, and no nut-milk bag needed!), 1 tsp Bulletproof Brain Octane or 1 scoop MCT Powder by Perfect Keto, and frozen veggies. This week I'm trying out carrots + zucchini + ginger for a "carrot cake" flavor profile. I plan on trying out just the cinnamon without the cloves and nutmeg to see how I do with that.
Lunch: Smoky Chicken Meatballs with Kale and Sweet Potato // The meatballs are made with 1# of ground chicken and follow my Basic Meatballs recipe. I kept these simple with some chopped green onion, salt, and 1/2 tsp liquid smoke. The sweet potato is roasted with ghee, and the kale is sautéed (also in ghee) on the stovetop until tender. Each portion of kale is about 1/2 of a bunch...it shrinks down so much!!
Dinner: Green Flatbread with Fresh Veggies, Liverwurst, and Mayo // This no-cook combo has been a lifesaver during these past few busy weeks! Instead of the turkey, I'm trying out some liverwurst from US Wellness Meats that I had in my freezer. Organ meats are definitely higher in histamine, but I love the nutrient density (and the flavor) so we'll see how it goes. I thawed it just enough to slice, then immediately re-froze in individual portions. It's not a perfect system, but it's the best I can do. I've been keeping some Primal Kitchen Foods Mayo at work to drizzle over my veggies or have with my protein. My green flatbread (again, modified from my original recipe to decrease the histamine content) this week includes parsley, cilantro, basil, chard, pumpkin seeds, Guiltless 7 Seed Flour, and salt). Last but not least, fresh cucumbers and radishes in my new Stasher bags (I'm hooked!), which I've been LOVING with the "Everything But The Bagel" spice blend from Trader Joes!
Snacks: Fresh Apples + Artisana Coconut Butter // The essentials, you know.
This batch cook session was also super quick. Meatballs cook up in a flash (12 minutes at 425), and the sweet potatoes didn't take more than half an hour. I steamed my breakfast veggies and cooked the kale on the stove at the same time, and the flatbread dehydrated overnight.
Have a great week!