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

Sunday meal prep today has been a productive one!  We are continuing to eat for our blood type this month, to experiment and see if there is any truth to improving our health by eating for your blood type.  Just like last week, we got the recipes off of Dr. Peter D’Adamo’s website and adapted just a few of them.

Let’s see what we made this week.  Remember, although the recipes are blood type specific, anyone can eat the recipes, so if it looks good, they are all healthy, fiber rich, antioxidant rich, balanced and nutrient dense.



Beef and Vegetable Stir-FryType B & O (serves 4-6) (this recipe was changed slightly)


  • Grass Finished Skirt Steak, sliced
  • Uncle Bens 90 second brown rice/quinoa blend
  • Broccoli 2 heads or to taste
  • 1 small bunch asparagus
  • 1 onions
  • 1 small package tri-colored baby carrots
  • 2-3 cloves Minced Garlic
  • Extra Virgin Olive Oil
  • Coconut Aminos

How to make it:

  1. In a small amount of extra virgin olive oil and some minced garlic and onion, cook the diced beef until almost done.
  2. Add in the broccoli, asparagus tips, and carrots and continue cooking.
  3. Add more oil or garlic as you see fit.
  4. Add coconut aminos to taste.
  5. Mix the ingredients together well.
  6. Once all ingrdiants are cooked to your liking, serve over the brown rice quinoa mixture, preparing per package directions.



Beef Chili Blood Type B & O (serves 4-6) (this recipe was changed slightly)


  • Olive oil
  • 2 lbs. grass finished ground beef
  • Onion, chopped
  • 1 cup Beef Bone Broth
  • 1 can Black Beans
  • 1 small bag frozen corn
  • 1 clove sautéed chopped garlic
  • 1/2 teaspoon Ground Cayenne pepper
  • 1/2 teaspoon Curry
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Oregano Leaves
  • 1 teaspoon Parsley leaves

How to make it:

  1. Brown the ground beef.
  2. Add in chopped onions.
  3. Stir in corn, spices and broth.
  4. Simmer 15 minutes.
  5. Stir in beans, simmer 5 more minutes



Kale and Rice Stir Fry Blood Type A (serves 4) (recipe was slightly changed)


  • 1 – 2 Tablespoons Olive Oil
  • 3-4 Cloves Garlic Minced
  • 1/2 Cup Arame (Seaweed)
  • 2 bags Uncle Ben’s 90 second  Brown Rice
  • 1/4 Tablespoon Corriander
  • 1/4 Tablespoon Cayenne
  • 1/2 Tablespoon Tumeric
  • 1/2 Bunch Kale
  • Tricolored carrots
  • 2 eggs (optional)
  • 2 chicken breasts, cubed  (optional)

How to make it:

  1. Heat olive oil in big frying pan on medium.
  2. Add onion, garlic, and arame.
  3. Stir fry until onions begin to brown.
  4. Add chicken and cook through.
  5. Add rice, and spices.
  6. Continue to cook on low letting ingredients blend for 10 minutes.
  7. Add eggs and cook until almost done.
  8. Add kale cooking only until wilted mixing into the rest of the dish.
  9. Serve immediately.



Dill Salmon Steamed in Parchment (serves 6)


  • 6 salmon fillets, plucked of pin bones
  • juice of one lemon
  • 2 Tablespoons clarified butter or olive oil
  • 1 Tablespoon dill weed (dry or fresh)
  • 1/2 teaspoon sea salt
    Note: Parchment paper, a piece large enough to envelop the salmon completely with 2 inches to spare all around.

How to make it:

  1. Place parchment on cookie sheet so half of it hangs over the side of the pan.
  2. Lightly grease the parchment paper where the salmon will be placed.
  3. Wash salmon and pat dry with paper towels.
  4. Place it on the parchment.
  5. Drizzle oil or clarified butter over it.
  6. Sprinkle dill weed and salt over it evenly.
  7. Squeeze the lemon over the salmon.
  8. Fold the parchment back over the top of the salmon and roll the edge of the paper to make a tight seal stapling it as you go.
  9. Bake at 350 for approximately 25 minutes.

*I served over baby spinach with brown rice.



Easy Chicken Curry Blood Type A (serves 4-6) (recipe was changed slightly)


  • 2 chicken breasts, cooked and cubed
  • 1 cup chopped onions
  • 2 cups tri colored carrots
  • 1 small bunch asparagus
  • 1 cup frozen corn
  • 2 zucchinis
  • 1 cup baby spinach
  • 1/4 cup hummus
  • 1 tablespoon each of
  1. Sautee veggies until tender but still crisp.
  2. Reduce heat, add in chicken, and simmer gently for 2-5 minutes, until veggies are cooked to your liking. Stir in baby spinach.
  3. Add hummus and all spices, stir until vegetables are well coated.
  4. Serve over wide rice or brown rice.



Shrimp Stir-Fry Blood Type A, B, O (serves 4)


  • 1 tablespoon olive oil
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 zuchinni
  • 1 cup tricolored carrots
  • 1 small bunch spinach
  • 1 small bunch baby kale
  • 1 tablespoon parsley
  • 1 tablespoon oregano


  1. Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add carrots and zucchini, and cook, stirring frequently, until tender.
  2. Add in herbs and spinach and kale until just wilted.
  3. Serve over rice if desired.


On 13-05-2018 0 104

Leave a Reply

Your email address will not be published. Required fields are marked *