If you've followed me for any length of time, you're probably familiar with the fact that I originally started meal prep sessions because I work four 10-hour days, ending between 7 and 8:30pm. As such, I eat both lunch and dinner at work. Well, after 15 months of that schedule, my schedule is changing to a more normal 5/8 structure, meaning that I might actually get to enjoy some dinners at home again! Things are still in transition, so for this week, I stuck to what I know and prepped like usual, just with one extra day of food. Moving forward, we'll see what comes of my weekly batch cook! I know for certain that I'll still meal plan, but especially when considering the low histamine diet, being able to cook more food fresh would be ideal!
Lunch: Meatballs with Roasted Carrots, Yellow Squash, and Shredded Radish // An oldie but a goodie! All of the veggies are roasted with coconut oil and salt at 400 until starting to brown. The meatballs are made with 1# of ground beef from US Wellness Meats and follow my Basic Meatballs recipe. I used thyme, oregano, garlic, sage, and rosemary in this batch.
Dinner: Green Flatbread with Fresh Veggies, Turkey, Mayo // This meal was so delicious last week that I'm having it again! Deli turkey (which didn't seem to be a problem from a histamine standpoint) with some Primal Kitchen Foods Mayo, green flatbread (again, modified from my original recipe to decrease the histamine content; includes parsley, basil, chard, pumpkin seeds, Guiltless 7 Seed Flour, and salt), and fresh cucumbers and radishes in my new Stasher bags (hooray!).
Snacks: Fresh Apples + Artisana Coconut Butter // I'm still on this apple kick. After two years without, I'm making up for lost time!
This batch cook session was pretty quick! I steamed all the veggies for my smoothies, roasted all the veggies for my lunches at the same time, and dehydrated the flatbread overnight. Tons of veggies and real food to keep me satisfied all day long!
Have a great week!