Mon-Fri 5:30 am-8:00 pm Saturday: 5:00 am-11:00am Sunday: By Appt
Eating For All Blood Types Meal Prep Recipes

For the month of May my family is trying out something new.  We are eating for our blood type!  After the conference I went to last month, I’ve decided I would research this phenomenon and see if there is any truth to it (I will admit, I am a little skeptical), and give it a try.  We ordered blood typing kits from Dr. D’Adamo’s website, I bought one of his books, and this week’s meal prep was all recipes from Dr. D’Adamo’s website.


As the weeks progress, I will tailor the meals per blood type, but for my first week as I prepare for finals, I chose recipes that included ingredients that all three blood types can have, because yes, we have three different blood types in this house…what did I get myself into?


As promised from Sundays meal prep here are the recipes I prepared!!

All Recipes are Adapted and Reprinted from The Blood Type Diet Website (

Baked Salmon

  • 6 oz Salmon fillet
  • 1/3 cup cooked Brown Rice
  • 1 cup fresh Kale (or any hearty green you wish to substitute) *I used a mixed greens of baby kale and spinach
  • garlic (to taste)
  • 1/2 lemon
  • parchment paper (do not use wax paper!)

How to make it:

  1. Preheat oven to 325 F
  2. Cut a piece of parchment paper about 1 1/2′ long (large enough to hold all the ingredients.
  3. Place the Kale in the middle of the paper.
  4. Place the Brown rice on top of the Kale.
  5. Place the Salmon Fillet on top as well (it’ll look like layers).
  6. Sprinkle with garlic to taste.
  7. Fold the two long ends of the paper down and fold the ends under (like wrapping a deli sandwich).
  8. Place the packet on a cookie sheet and bake in the oven for 25 min or until the paper turns golden brown.
  9. Be carefull of the steam when you cut the top open.
  10. Squeeze some lemon juice and enjoy!
  11. This can be eaten right out of the paper.





  • For the rice:
  • 1-2 cups of brown rice
  • 3 cups of water to boil the rice
  • 1-1/2 cups of blueberries
  • 3-4 sprigs of thyme
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of curry powder or cumin
  • 3 teaspoons of sea salt (to taste)
  • For the Salmon:
  • 4 Tablespoons of molasses
  • half a lemon
  • 3 cloves of garlic
  • 3-4 sprigs of thyme
  • 3 teaspoons of sea salt

How to make it:

  1. For the rice:
  2. Put the rice and water to boil.
  3. Once the rice is cooked and there is a little rice liquid left, add the blueberries, salt, and olive oil, curry and thyme. Mix in and leave for about 5 minutes.
  4. Check the mixture, and smoosh the blueberries with your mixing instrument until a purple hue is seen.
  5. Stir well and leave for 5 minutes or until rice is finished.
  6. For the Salmon:
  7. Clean fish to liking, and soak in fresh lemon juice water (just water with a few lemons and their juice squeezed in it).
  8. Leave for 30 minutes.
  9. Mince the garlic cloves very well.
  10. Put the garlic, thyme, fish, molasses, and the fresh squeezed juice from the half of the lemon and thyme all in a zip lock bag that will fit all the fish, and shake and squeeze all the ingredient together, leaving it to marinade for 30-60 minutes.
  11. Preheat oven to 400 degrees Fahrenheit.
  12. Put the marinated fish on a thin cooking sheet.
  13. Bake for about 20 mins or longer as needed.
  14. ENJOY 🙂


Easy Chicken Curry


  • 2 chicken breasts, cooked and cubed [variation: turkey]
  • 1 cup chopped onions
  • 1 cup snap peas
  • 1 cup bell peppers
  • 1 cup baby spinach
  • 1-1/2 cups water
  • 1/4 cup butter
  • 1/4 cup hummus
  • 2 to 4 Tablespoons yellow curry
  • Rice noodles [variations: brown rice, quinoa]

How to make it:

  1. Combine curry, hummus, butter, and water in wok or large frying pan and bring to a simmer.
  2. Sautee veggies until tender but still crisp.
  3. Reduce heat, add in chicken, and simmer gently for 2-5 minutes, until veggies are cooked to your liking. Stir in baby spinach.
  4. Serve over wide rice noodles, brown rice, or quinoa.


Easy Chicken Casserole 


  • 1 litre stock, boiling
  • 6 chicken thighs, skinned or 1 turkey breast, chopped
  • 1 large sweet potato, peeled and cubed
  • 100g uncooked basmati or other rice
  • 2 onions, roughly chopped
  • 2 zucchini diced
  • half a tin of cannellini beans
  • 2 cloves garlic, crushed
  • 1 Tablespoon fresh or 1 teaspoon dried sage
  • 1 Tablespoon fresh or 1 teaspoon dried thyme
  • 1 Tablespoon fresh or 1 teaspoon dried rosemary

How to make it:

  1. In the morning, pre-warm the slow cooker crockpot. Add all ingredients. Leave it to get on with it!
  2. When you get home a warming, filling casserole will be all ready for you 🙂





On 08-05-2018 0 130

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