• 1 whole roasting chicken
• 2 T extra virgin olive oil
• 1 T minced garlic
• 1 T fresh thyme
• ½ tsp fresh rosemary
• 1 tsp fresh oregano
• Zest and juice from one lemon
• 1 tsp salt
1) Preheat oven to 350 degrees F; clean the chicken.
2) Zest the lemon and squeeze the juice into a bowl. Add the provencal herbs (thyme, rosemary, oregano), garlic and salt. Add the olive oil and mix well.
3) Place the chicken in a roasting pan and pour the mixture over the chicken. Rub in gently.
4) Cook until internal temperature reaches 165 degrees.
Source: http://thehealthyblooddiet.wordpress.com/2010/08/02/roast-chicken-provencal-2/
Showing posts with label E4YT Diet. Show all posts
Showing posts with label E4YT Diet. Show all posts
Wednesday, August 8, 2012
Black Bean Chili (O)
Ingredients:
2 ¼ c dried black beans
3 T olive oil
3 yellow onions, chopped
2 fresh Serrano peppers
5 large garlic cloves, minced
6 T chili powder
3 T ground cumin
1 tsp dried oregano
48 oz fresh tomatoes, crushed
Salt to taste
Goat Cheese
Directions:
• Rinse the beans, place in a bowl and add water to cover generously. Let stand for about 3 hours. Drain the beans, pick over any damaged beans and set aside.
• In a large saucepan over low, warm the olive oil. Add onions and serranos and sauté, stirring occasionally, until the onions are translucent and tender.
• Add the garlic, chili powder, cumin and oregano. Stir for about 2 minutes more.
• Add the beans, tomatoes and water to cover by 3 inches.
• Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the beans are very tender and have begun to fall apart, 2 ½ to 3 hours.
• Add water if the beans begin to dry out but are not yet cooked.
Season with salt; ladle warm chili into bowls and sprinkle with a little bit of goat cheese.
Adapted from the Williams-Sonoma Vegetarian Black Bean Chili recipe to accommodate type Os.
Source: http://thehealthyblooddiet.wordpress.com/2010/08/09/black-bean-chili/
2 ¼ c dried black beans
3 T olive oil
3 yellow onions, chopped
2 fresh Serrano peppers
5 large garlic cloves, minced
6 T chili powder
3 T ground cumin
1 tsp dried oregano
48 oz fresh tomatoes, crushed
Salt to taste
Goat Cheese
Directions:
• Rinse the beans, place in a bowl and add water to cover generously. Let stand for about 3 hours. Drain the beans, pick over any damaged beans and set aside.
• In a large saucepan over low, warm the olive oil. Add onions and serranos and sauté, stirring occasionally, until the onions are translucent and tender.
• Add the garlic, chili powder, cumin and oregano. Stir for about 2 minutes more.
• Add the beans, tomatoes and water to cover by 3 inches.
• Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the beans are very tender and have begun to fall apart, 2 ½ to 3 hours.
• Add water if the beans begin to dry out but are not yet cooked.
Season with salt; ladle warm chili into bowls and sprinkle with a little bit of goat cheese.
Adapted from the Williams-Sonoma Vegetarian Black Bean Chili recipe to accommodate type Os.
Source: http://thehealthyblooddiet.wordpress.com/2010/08/09/black-bean-chili/
Easy Meatloaf (O)
Ingredients:
¼ tsp cayenne pepper
½ tsp chili powder
½ tsp dried thyme
¼ onion, chopped
½ carrot, peeled and roughly chopped
2 whole garlic cloves
¼ red bell pepper
16 oz ground beef
¾ tsp salt
½ egg, whisked
Directions:
• Heat oven to 325 degrees F.
• Mix together the cayenne pepper, chili powder and thyme. Place this mixture into a large bowl.
• Combine the onion, carrot, garlic and red pepper in a food processor bowl and pulse until the mixture is finely chopped, but not pureed.
• Combine the vegetable mixture and ground beef with the spice mixture.
• Season with salt.
• Add the egg and combine thoroughly.
• Pack the meat into a loaf pan and cook for about an hour or until meat is thoroughly cooked.
For B types, you can add ¼ cup of oatmeal, ground finely, to the mixture for a “fluffier” meatloaf.
Saute some spinach packed with anti-oxidants in a little bit of olive oil and fresh garlic for a side dish.
To really complete your meal, grill some organic pineapple. The bromelain, which are enzymes in the pineapple, naturally aid in the digestion of proteins! Not only will you feel less bloated after your meal, it will help with indigestion amongst other things.
(And one more thing, since you are allowed one cheat meal per week, try this delicious, tangy bbq glaze to bring the taste up a notch.) The sweet and sour flavor of this glaze is in a category of its own!
Glaze
¼ c bbq sauce (we recommend Annie’s Naturals Organic Bbq Sauce)
½ tsp ground cumin
¾ tsp Worcestershire sauce
Dash hot pepper sauce
1 ½ tsp honey
Mix all the ingredients together and brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
This recipe has been altered from Alton Brown’s “Good Eats Meatloaf” recipe to accomodate type Os and As.
Source: http://thehealthyblooddiet.wordpress.com/2010/08/11/meatloaf/
¼ tsp cayenne pepper
½ tsp chili powder
½ tsp dried thyme
¼ onion, chopped
½ carrot, peeled and roughly chopped
2 whole garlic cloves
¼ red bell pepper
16 oz ground beef
¾ tsp salt
½ egg, whisked
Directions:
• Heat oven to 325 degrees F.
• Mix together the cayenne pepper, chili powder and thyme. Place this mixture into a large bowl.
• Combine the onion, carrot, garlic and red pepper in a food processor bowl and pulse until the mixture is finely chopped, but not pureed.
• Combine the vegetable mixture and ground beef with the spice mixture.
• Season with salt.
• Add the egg and combine thoroughly.
• Pack the meat into a loaf pan and cook for about an hour or until meat is thoroughly cooked.
For B types, you can add ¼ cup of oatmeal, ground finely, to the mixture for a “fluffier” meatloaf.
Saute some spinach packed with anti-oxidants in a little bit of olive oil and fresh garlic for a side dish.
To really complete your meal, grill some organic pineapple. The bromelain, which are enzymes in the pineapple, naturally aid in the digestion of proteins! Not only will you feel less bloated after your meal, it will help with indigestion amongst other things.
(And one more thing, since you are allowed one cheat meal per week, try this delicious, tangy bbq glaze to bring the taste up a notch.) The sweet and sour flavor of this glaze is in a category of its own!
Glaze
¼ c bbq sauce (we recommend Annie’s Naturals Organic Bbq Sauce)
½ tsp ground cumin
¾ tsp Worcestershire sauce
Dash hot pepper sauce
1 ½ tsp honey
Mix all the ingredients together and brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
This recipe has been altered from Alton Brown’s “Good Eats Meatloaf” recipe to accomodate type Os and As.
Source: http://thehealthyblooddiet.wordpress.com/2010/08/11/meatloaf/
Chicken Enchiladas (O)
Ingredients:
• 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
Directions:
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”
Source: http://thehealthyblooddiet.wordpress.com/2010/09/14/chicken-enchiladas/
• 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
Directions:
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”
Source: http://thehealthyblooddiet.wordpress.com/2010/09/14/chicken-enchiladas/
Butternut Squash Soup (A, AB, B and O)
Ingredients:
One Butternut squash (medium size), peeled, seeded and chopped into one inch cubes
half of a medium size yellow onion, coarsely chopped
3 medium carrots, chopped
Squeeze lemon juice over soup and add cilantro or parsley for extra flavor.
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
Directions:
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.
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