Eat Right for Your Type Update Week – Two

Okay, so if you are following this fun journey with me (us…) then you already know that we are two weeks into eating according to our blood type.  It’s been quite a journey.  We have noticed that weight loss, although slow, is going to be accomplished.  We learned that we are sleeping better, have more energy during the day, are thinking clearly, and are noticing that the water weight that “weighed us down” (ha ha) is actually minimized.  And on a more personal note, “gut” reactions are improving.  If you know what I mean.  🙂

The winner of this past week was the wild caught Walleye.

Arugula greens on the bottom…

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Baked Walleye with approved seasoning…

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Topped with:  sauteed pinenuts, fresh garlic, 1 cup of parsley, pea shoots (chopped) and chopped green onion.  Then baked again for another 5 minutes.

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Served with:  Sauteed purple, yellow and orange carrots, celery, pineapple, and garlic, in grape seed oil and a dash of a sweet red wine and a pinch of sea salt.

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I topped it with some bean sprouts and served it up with a smile.  🙂

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The peppery bitterness of the arugula was a nice addition to the fish since we cannot use any pepper for seasoning.

Some of our other favorites this week were:

The buckwheat pancakes with freshly ground buckwheat, ricotta, 2 eggs, sea salt, 1/4 C. honey, 1/8 C. olive oil and baking powder.

1 egg Omelette with black beans, green onion, kale and goats cheese.

Salads topped with a variety of the following:  black beans, goats cheese, feta, cucumber, carrots, artichokes, pecans, almonds, avacados, and seeds.  For dressing we bought and have enjoyed some various flavored olive oils with some fresh herbs.

I also made some greek muffins out of almond flour.  They had feta, precooked turkey bacon and spinach.  These are a favorite in our home.  They actually look like and taste like muffins.  🙂

And second place went to the lettuce wraps that I made.

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Diced Chicken breasts (I used only two breasts in the whole meal for a family of 4), chopped Kale, diced into cubes butternut squash, onions and pineapple.  Placed in a leaf of Boston lettuce and topped with just a dollop of sour cream.    These were also very yummy.  I did season the mixture with fresh garlic, herbs, and a touch of coconut aminos.

So far so good.  We shopped yesterday according to our weekly meal plan and I look forward to sharing with you next weeks favorites.   (I already have to say that today’s homemade tortillas were a hit…until next week….)

 

 

 

 

 

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