Archive for the ‘Blood Type O Diet’ Category

Breakfasts for Blood Type O Diet

November 5, 2009

My naturopath has me trying the Blood Type Diet. My standard breakfast food in the path has been oats, which is an avoid on this diet. I am having to get creative with ideas for acceptable breakfasts. The O blood type has a lot of similarities to the Paleo diet and the GAPS diet, although you don’t have to be completely grain-free, just wheat & oat free.

Here are some things that I came up with. I’d love any more ideas.

Spelt musli (I bought some in Iceland, but you could make your own with spelt flakes)

Spelt “cornflakes”

Nut butter muffins (grain free)

Nut butter & banana pancakes (grain free) (I can’t have peanuts on the O diet so I would sub some other nut butter).

Wheat free muffins

Mini Broccoli/Chard/Kale Frittatas

Grain Free Granola (three recipes: Grain Free Foodie’s Yummy Granola, Organic & Thrifty’s Grain Free Granola using soaked crispy nuts, and Elana’s Pantry Granola) – leaving out coconut and sunflower seeds

Quinoa Porridge

Rice Porridge

Crunchy Buckwheat Cereal

Carob Buckwheat Pancakes

Grain-free Primal Apple Cardamom Popovers

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Italian Sausage Pasta with Vegetables

November 3, 2009

12-16 oz. Italian chicken or turkey sausage, sliced
1 Tbsp olive oil
1 package frozen mixed vegetables (some kind of broccoli/carrot blend: broccoli, carrots, cauliflower, or broccoli, carrots, snap peas, etc.)
16 oz can tomato suace
1 onion, chopped
1 green pepper, chopped
1 package Tinkyada brown rice spaghetti
1 tsp garlic powder
1 tsp basil
1 tsp oregano

While water is boiling, cook sausage in a skillet in olive oil. When sausage is browned, add onion and green pepper; cook until it softens slightly and onion begins to brown. Add tomato sauce. Rinse can with water and add that to the pan. Add spices and cook over medium-low heat while pasta cooks. Cook pasta according to package instructions; drain but leave some water in the pot. Return pasta to pot with frozen vegetables; put lid on pot and let the hot water steam the veggies. When veggies are steamed, drain the pasta and veggies and add to sauce/sausage mixture.

Gluten-free Pumpkin Cupcakes with Carob Almond Frosting

November 1, 2009

It’s Halloween, and I figured we needed some kind of fun treat.

1 cup buckwheat flour (or sorghum flour, which is an avoid for O’s)
1/3 cup tapioca flour
1/3 cup arrowroot flour
1 tsp xantham gum
1/4 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp cloves
2 eggs
1/2 cup canned or cooked pumpkin
1 c maple syrup
1/3 c light olive oil or canola oil

Mix dry ingredients. Beat eggs and add wet ingredients to eggs, then add wet ingredient mixture into dry mixture. Put into muffin tins. I made 9, but I filled them all the way to the top and they came out very puffy. I think this would do better for 12 normal-sized muffins.

Bake at 350 for 20-30 minutes, or until cake tester comes out clean.

Frost with carob almond butter frosting (based on Sarah’s recipe at Heart of Cooking):
1/2 cup almond butter
3 Tbsp carob
3 Tbsp maple syrup
1 tsp vanilla
3 Tbsp non-dairy milk

Mix ingredients together. Frost cupcakes.

Icelandic Meatballs & Cabbage

October 29, 2009

These are traditionally made with pork and beef, or pork, beef, and lamb, but we made them with beef and turkey because turkey is cheap and pork is a no-no on the Blood Type Diet. This is a cheap and fairly easy & quick meal (except for the cleaning of the food processor).

2 lbs ground meat (beef, pork, lamb, turkey)
3/4 cup flour (spelt or brown rice)
1 onion
2 eggs
2 Tbsp starch (potato, tapioca, or arrowroot)
salt, pepper, and paprika to taste
cabbage leaves

Mix ground meat, onion, and flour in food processor until well blended. Add water to thin it out (it will be VERY stiff). Add salt & pepper, eggs, paprika, and starch. Mix with an electric mixer until combined. If mixture is still too stiff, add a little more water. It should be fairly soft.

Scoop meatballs out with a spoon that has been dipped in cold water. Put into a pot filled with water. Top with cabbage leaves. Bring to a boil, and cook for 20 minutes.

Vegetable Fettucine with Meat Sauce

October 26, 2009

I found this in a women’s magazine that my mother-in-law gave me. It’s a great way to get more veggies into your diet as well as eliminating grains. I think that the peeled turnips in the sauce vaguely remind me of slightly melted cheese, but my husband insists that I am just making things up. It’s a great meal for blood type O.

Sauce:
1 lb ground beef
2-3 tsp paprika
1-2 tsp oregano

1-2 cups pre-made marinara sauce (I used leftovers from last week)
OR
1/2 chopped onion
2 cloves garlic, minced
14 oz can diced tomatoes
1 Tbsp tomato paste
a little water
1 Tbsp olive oil

“Pasta”:
1 medium turnip or 1 large parsnip (or 2 medium ones)
1 very large or 2 large carrots

If not using premade pasta sauce, heat oil in pan, add onion and garlic. Add ground beef,paprika, and oregano. When meat begins to brown, add remaining ingredients or sauce, and cook for about 10 minutes.

Meanwhile, peel carrot and turnip. Using potato peeler, peel strips of the vegetables (to make the “fettucine”). Boil water. Cook the vegetable strips in the water for 2 minutes, and drain.

Serve meat sauce over the vegetable strips. Serves 4.

Broccoli/Kale/Chard Mini Fritattas

October 25, 2009

This is a variant on another recipe that I found. This is a great way to use up leftover cooked vegetables. You can use any cooked veggies, or steam or saute them to use if you don’t have leftovers. By using leafy greens or broccoli, this is a great breakfast for blood type O.

8 eggs
1 cup cooked vegetables (broccoli, chard, kale, spinach, etc)
freshly ground pepper to taste
1-2 tsp Herbes de Provence

Beat eggs. Add veggies and spices. Pour into greased muffin tins (fill to top); it should take 8-9 tins. (Warning, they are really hard to clean. I am going to try using greased ramekins next time).

Bake at 350 for 15-20 minutes, or until puffed and browned.

You can save the leftovers to eat cold, or reheat in the toaster oven. They can also be frozen.