Spanish Rice (AB & O)


Spanish rice made easy…

  • One cup long grain rice, uncooked
  • 2 T canola oil
  • 1/2 yellow onion
  • 2 cloves garlic
  • 1 cup tomato sauce (I puree enough fresh organic tomatoes in the blender to make one cup as an alternative to using canned)
  • 1 tsp salt
  • 1 tsp cumin
  • 1 1/4 cup water

Turn on stovetop to medium and heat oil. Saute onions for about 5 minutes; add garlic and cook for a couple more minutes. Add the rice and lightly brown.  Add the tomato sauce, water and spices; stir.  Turn up the heat; once the rice reaches a boil, turn it to low and allow to simmer for 20 minutes. 

Jazz it up with fresh cilantro and a squeeze of fresh lemon or lime juice!

Egg Salad Lettuce Wraps (A, AB, B & O)

Make a full meal out of this easy recipe and follow proper food combining by using iceberg or romaine lettuce leaves instead of bread or crackers.

  • 5 hard boiled eggs, chopped (whites and yolks)
  • 1/4 cup finely chopped celery
  • 1-2 T mayo–click here for the recipe (you don’t want to OD on the mayo in order to follow the 80/20 rule: 80 percent eggs and 20 percent mayo)
  • salt and pepper to taste
  • 6 iceberg or romaine lettuce leaves

 Combine the eggs, celery and mayo and mix well.  Add salt and pepper to taste. Place in one lettuce leaf and wrap up like a burrito.

For extra flavor, add different spices suitable to your blood type : cayenne, paprika…

Homemade Tuna Fish (A, AB & O)

Once you begin making your own tuna fish, you may not want to go back to eating the canned variety ever again!
  • one pound yellowfin or ahi tuna steaks
  • salt and pepper to taste
  • homemade mayo (click here for recipe) (1-2 T; follow the 80/20 rule by using 80 percent tuna and 20 percent mayo)

Preheat oven to 350 degrees. Spray a baking pan lightly with oil and place tuna on pan. Sprinkle with a little bit of salt and pepper and cook for about an hour or until tuna is fully cooked (will easily flake).  Refrigerate tuna until it has cooled and firmed up. Stir in about one tablespoon of mayo or more to your liking.  Sprinkle with a little bit of salt and pepper or any of your favorite spices.
Try adding chopped celery or cucumber for some crunch.

Wrap up in lettuce leaves as an alternative to bread or crackers and to follow proper food combining!

Homemade Mayo (A, AB and O)


This recipe will literally only take a few minutes to make.  Taste the difference between homemade and store bought mayo!

Only three ingredients:

  • one whole egg and one egg yolk (at room temperature)
  • 2 T freshly squeezed lemon juice
  • 1 1/2 cups canola oil

Using an immersion blender, mix the eggs and lemon juice. Slowly add the canola oil in a slow stream and mix until you reach a thick consistency.

Store in a glass jar for up to two weeks in the fridge.

Meal ideas: Tuna fish, potato salad, salad dressings: honey mustard or ranch, wasabi mayo (add wasabi powder to your desired taste and mix together), egg salad

Butternut Squash Soup (A, AB, B and O)

Butternut Squash Soup

Kick off Autumn with some butternut squash soup…it will warm you up in no time! Perfect for all blood types and an ideal recipe for the Autumn cleanse.


  • One Butternut squash (medium size), peeled, seeded and chopped into one inch cubes 
  • half of a medium size yellow onion, coarsely chopped
  • one garlic clove, minced
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 36 oz water
  • 3 T olive oil
  • Salt and pepper, to taste
  • lemon juice, parsley or cilantro, for garnish


  • Heat olive oil in a soup pot; add onions, garlic, carrots and celery and cook in oil until lightly browned.
  • Add water and bring to a boil. Reduce heat to low and allow to simmer for about 45 minutes or until veggies are tender.
  • Place soup mixture in a blender and puree until smooth. (I recommend pureeing the vegetables first and then adding stock to your desired consistency.)
  • Pour soup back into pot and add salt and pepper.

Squeeze lemon juice over soup and add cilantro or parsley for extra flavor.

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”