I have always been open to new and different approaches to health, so when my Acupuncturist/Nutritionist recommended Dr. D’Adamo’s The Blood Type Diet, I figured I would give it a shot.
I’ll be the first to admit, my first attempt was not so successful. At the time, I had been eating a lower/healthy carb diet (besides being gluten and casein free), so I think I sort of overloaded myself with meats and nuts. But earlier this year, I had great success with it, so now that our wedding is a couple of months behind us (i.e. I’ve been eating pretty poorly since the wedding, b/c before the wedding I was working my butt off to look bikini ready for our week on Wrightsville Beach) it’s time to get back to healthy, so I figured I’d give it another go. And now that I know my Mr. (who also eats gluten-free) is also blood type O, I have a little more incentive to invent some fun dinners for us.
Since Taylor also eats pretty Paleo, I’ll stick to protein and veggies for dinners, but for breakfast, an English Muffin with nut butter really gets my blood sugar on a level track. So this morning I decided to adapt Jacqueline Mallorca’s Rice Flour English Muffin recipe from her cookbook The Wheat-Free Cook to better suit my O blood type. The recipe below only makes 3 full sized EM’s so I’d double it to make it worth your time!
- 2/3 cup of white rice flour (neutral)
- 1/3 cup tapioca starch (neutral)
- 1 t unbleached, natural cane sugar (neutral)
- 1 t baking soda (neutral)
- dash of Celtic Salt (neutral)
- 2 T ground flax seed (beneficial)
- 1 T tapioca starch (neutral)
- 2 T almond oil (neutral, or replace w/ flax oil for beneficial)
- 1/4 + 2T water (neutral)
Unless you replace the almond oil with flax (which tastes very nutty) the only beneficial is the flax seed, but you could always use them for a sandwich of sorts, adding in more beneficial foods.
First add 9 TB of warm-hot water to the 2T of ground flax and 1T tapioca starch. Stir well, and if you have time to let it sit for 10 minutes that will allow it to thicken, or I just microwave the mixture for 30 seconds, then stir the thickened mixture. Stir in the almond oil, water and sugar. Next mix in the tapioca, rice flour, baking soda and Celtic Salt.
To cook them, grease a cast iron or other skillet using the almond oil, then turn the stove to Medium-low to heat (I turned mine about 3/4 of the way to medium) for a few minutes. Next take your muffin rings, or cookie cutters (I use round cookie cutters that I purchased from William Sonoma, or you could stretch out a tin cookie cutter into a circle) and lightly coat the inner rings with oil then a bit of rice flour. Place the cookie cutter onto the skillet (they will get hot fast, so work quickly), sprinkle some more rice flour to lightly dust the bottom of the muffin and fill the ring with a large dollup of dough. Sprinkle more rice flour on the top of the dough and press it down gently to fill the ring, it should be about 1/2-3/4 of the height of the ring. Cook for 4 minutes per side. Remove from the heat with a spatula (ring will be hot, so don’t touch it yet) and place on a paper bag to cool. Once cooled remove the ring, if it’s doughy around the middle, you can put it back on (without the ring) for another minute or two, but keep in mind you’ll want to toast them individually before eating. Once cooked to satisfaction, take a fork and gently pierce the muffin on each side so that when ready to eat you can easily pull the top from the bottom.