Saturday, January 21, 2012


Since late November, I have been eating by the guidelines of "Eat Right For Your Type."  My blood type is B+, which is why my posted recipes are sometimes labeled "B+ modified/friendly."  If I find a recipe I like that has ingredients I should avoid, I usually tweak it to suit my needs.  This recipe was very easy to change, & easy to make.  The original recipe is linked below.
The list of food I should avoid, according to the book, includes about 80% of my former diet.  Since adopting my new way of eating, I've noticed that my skin has cleared up, less hair falls out in the shower, I have more energy, & rarely have headaches.  The biggest challenge is avoiding chicken, wheat, corn, & tomatoes.  I like red meat & fish, but don't want to eat them all the time.  Turkey cutlets have been a great substitute for chicken in meal planning.  This awesome recipe from  was very different from any other turkey recipe I've made.

(click for the original recipe.  The original has a great feature; you can plug in how many servings you want to make, & it updates all of the ingredient quantities.  My few modifications are marked with *)  

10 min prep/25 min cooking, 35 min total

Turkey (4 servings):
1/4 cup white spelt flour*
1/4 tsp dried thyme (use fresh [1 Tbsp] if you have it, or a mixture of both)
1/2 tsp salt
1.25 lb turkey breast cutlets
1 Tbsp olive oil 
1/4 cup minced shallot
2/3 cup red wine (I used Merlot)
2/3 cup water*
1/4 cup balsamic vinegar
2 Tbsp brown sugar
1/4 tsp kosher salt

Rice (3 cups):
2 cups water or broth [I used 1 veggie bouillon cube (msg-free/tomato free, from Whole Foods)]
1 cup brown basmati rice

1.  Start the rice.  Cook until done.
2.  Mix the spelt flour, thyme, & 1/2 tsp salt together in a bowl.  Coat the turkey with the mix.

3.  Before cooking the turkey, mince the shallot & measure out the wine, water, vinegar, sugar, & salt.  Set aside.
4.  Heat olive oil in a large pan (medium-high heat).  Add the turkey & cook ~3min per side.  Remove the cutlets from the pan & keep warm.

5.  Saute the shallots in the pan for a minute.  I had to add a little more oil.  Add the wine & water.  Scrape up the brown bits in the pan.  Bring to a boil, then simmer 5 minutes.

6.  Add the vinegar, sugar, & 1/4 tsp salt.  Bring to a boil & simmer 5 minutes.

7.  Return the turkey to the pan to warm it up. 

I have made this with brown rice (or mashed potatoes)  & salad

In the future, I will probably reduce the amount of liquid in the sauce by about 1/3; there was alot of leftover sauce .


Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."

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