Quinoa (A, AB, B and O)


Not only is quinoa great for ALL blood types, it has a delicious, nutty flavor. Try quinoa in place of rice or couscous and add some steamed veggies for a complete meal.


  • 1 T Olive Oil
  • 1 cup uncooked quinoa
  • 2 cups veggie broth or water
  • 2 garlic cloves, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • Freshly squeezed lemon juice


  1. Heat olive oil in a saucepan on medium heat.  Add the quinoa and toast for about 5 minutes, until lightly browned (this brings out a nuttier flavor in the quinoa). Pour in broth, add garlic and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
  2. In a bowl, fluff quinoa together with parsley and salt and drizzle with some fresh lemon juice.

Chicken Enchiladas (O)

The next time you are looking to add a little spice in the kitchen, serve up these enchiladas! Not only does this recipe take less than 30 minutes to prepare AND to cook, these enchiladas are super flavorful!

You may be thinking…enchiladas are poor food combining; protein fleshes and carb starches do not combine well. And if we did the typical enchilada, you are absolutely right. However, with this recipe, it’s more like a casserole and we follow the 80/20 rule: 80 percent chicken and 20 percent tortilla.


• 1 lb chicken breast

• One 6 oz can tomato paste (or click here to make your own!)

• 2 cups chicken stock (or you can do one cup stock and one cup water)

• 3 T Canola oil

• 2 T chili powder (you can always add more if you prefer, but add just a little at a time otherwise you may overpower your meal with too much spiciness!)

• 1 tsp oregano

• 1 ½ tsp cumin

• ½ tsp salt

Goat cheese*

• 5 tortillas cut into long strips

• Fresh cilantro


1) Heat oven to 350 degrees.

2) On medium low, heat oil in a sauce pan. Add chili powder and stir. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for about 10 minutes. Add more seasonings if desired.

3) While the sauce is thickening, cut the chicken breast into strips. Place a couple tablespoons of canola oil into a skillet. Add the chicken and cook until done.

4) Take the chicken out of the skillet and shred it. Combine the shredded chicken with the sauce.

5) Dip half of the tortilla strips into the sauce and place in a 9 x 9 pan. Add the chicken mixture atop the tortillas (leave some sauce in the pan to dip the remaining tortilla strips). Dip the other half of the tortillas in the remaining sauce and place on top of the chicken.

6) Add a few small dollops of goat cheese on top of the enchiladas (remembering the 80/20 rule) and place in the oven for 10 minutes.

Serve with cilantro and a fresh salad!

*Add the goat cheese on a “cheat day”