Dark Chocolate Brownies!

Definitely a favorite!!
I wanted something really decadent the other night....i was really craving something good and sweet! So I only cut a few corners for this recipe and there is sugar in it, but it still contains only beneficial and neutral foods for blood type O. So TECHNICALLY I didn't cheat:D
Use this recipe as an awesome holiday treat! and enjoy! (also beneficial for blood type A)
btw...you don't have to use carob chips in this recipe...you can stick to the dark chocolate!

what you'll need:
*about 5 oz dark chocolate (I used about half dark chocolate chips and half carob chips)
*1/2 cup minus 3 tbsp of grapeseed oil
*2 organic range-free eggs
*1 cup organic brown sugar
*1/2 cup almonds ground into fine meal
*1/4 cup brown rice flour
*1/2 tsp. sea salt
*1/4 tsp. baking soda
*2 tsp. vanilla extract

optional:
*1/2 cup chopped walnuts
*1/2 vegan carob chips for the top

start your ovens...350:)

line a 8x8 pan with foil and lightly oil it with grapeseed oil.
melt the chocolate chips and carob chips in the microwave in a microwave safe measuring cup and stir together. set it aside.

In a medium bowl, beat the eggs until frothy then add the brown sugar and beat until smooth.
add the melted chocolate and grapeseed oil slowly to the egg-sugar mixture. mix until it looks glossy and smooth.

in another bowl, mix the almond meal, brown rice flour, sea salt and baking soda (whisk time!)
then add the dry ingredients to the chocolate mix and beat for about a minute or until it is well mixed. then add the vanilla and beat again.

if you want to add nuts or chips, you can add them now and stir them into the batter. Pour the batter into the pan and spread out evenly.

bake for 30-33 minutes or until brownies are set. note: gluten free batter tend to taste better if it slightly undercooked rather than overcooked. so better to err on the early side when baking:D

cool on a wire rack and before cutting, cool in the refrigerator. (you can cut earlier just know it will be crumbly!)

and that's it! It is a wonderful treat.
hope you enjoy:-)
you are loved.

Teriyaki Veggies and Fish

I have had this for lunch the past two days and I am thoroughly enjoying it!
I was in the mood for Japanese one day and made this sort of mock Japanese thing and it turned out pretty delicious!

what you'll need:
*a piece of fish (I used cod one day and salmon one...your preference really)
*broccoli (as much as you want)
*sweet potato fries (they come in bags at Trader Joe's and I used about 1/3 of it)
*carrots (optional)
*teriyaki sauce
*olive oil
*garlic powder
*red cayenne pepper powder
*tobasco (or hot sauce)
*lemon juice
*onion powder
*sesame seeds (optional)

start your george foreman grill! (or just grill lol)
begin by coating the fish in olive oil and lemon juice. then sprinkle garlic and onion powder all over it and set aside until the grill is ready.
start preparing your vegetables and put the fish on the grill when it is ready. Mine usually take about 2-3 minutes on each side.

in a medium-large pan, heat about 2 tbs. olive oil over medium heat. add all the vegetables to the pan.
drizzle about 3 tbs. teriyaki over the vegetables (more or less according to taste). stir over high heat.
mix the vegetables then add the garlic powder, red cayenne pepper, and hot sauce (I would say use your best judgment on amounts of the spicy ingredients... i like mine really hot but you can use less).
stir all the vegetables again and then sprinkle the sesame seeds on. continue to mix the vegetables over high heat until the fish is done.

I like to place all the vegetables in a bowl then put pieces of the fish on top.
I'm sure this combination would be good with some brown rice as well.

hope you enjoy:-)
you are loved.

TIPS when approaching the blood type lifestyle

SO I have heard many people recently wanting to switch over to the blood type lifestyle and eating patterns for health reasons which I think is absolutely AMAZING. It really makes me excited to hear how many people are interested in becoming healthier and treating their bodies better.
But...I have also heard people kind of getting confused, frustrated, or super strict when trying to adapt the diet guidelines. And trust me,if you look at it as a "diet" or as "limitations", it will drive you crazy.
so this blog entry is just some helpful hints when you are trying to make the switch over to the blood type lifestyle. hope it is somewhat helpful and makes you happier:D

1. don't try it cold turkey. ease into it. you will be less frustrated. start with the most important things to cut out, because once you notice a difference in how you feel, you will want to change and adapt more. for instance, blood type O's, cut out the gluten and wheat products right off the bat. start buying Ezekial 4:9 bread and tortillas. Or spelt bread. or rice based products. start cutting down on carbs all together. and slowly start eliminating the dairy products on the avoid list. the changes you see will be dramatic and only encourage you to start changing more.

2. don't be afraid of the neutral list. I know some people start the program and think "I'm only going to eat beneficial. neutral only when absolutely necessary". but to be honest, that's a little ridiculous. it's an amazing feat you are even considering the health change, so why torture yourself? that's when it seems more like a major diet than a sustainable lifestyle. Even now, and I've been following the program for months, I still eat a lot off of the neutral list. I love bananas, and hemp ice cream, and cereal. I'm not giving those things up and I shouldn't have to. they aren't hurting me. Once you start getting used to the program, try thinking "I'm going to eat something beneficial at every meal". that way you will be feeling better but not depriving yourself of good food.

3. don't be stuck at home. enjoy eating out every once in a while. it may be scary at first, but it's just because you've never looked at a menu so closely before to check ingredients. when first starting, have the mind set of "avoiding the avoid foods", not "only eat the beneficial foods". majority of the time, you will find a number of entrees you can eat, even if it's mostly neutral ingredients. check the menu online before you go out to make sure there is something you will enjoy. Suggest a place you know you can get something truly satisfying. I will be continually blogging about restaurants that have a number of options for the blood typers out there:D

4. it's not a diet. so don't deprive yourself. eat when your hungry. eat as much as you want. don't eat when you're not hungry. learn to listen when your body is telling you to eat or not to. the best part about this lifestyle is that as long as you are eating the right things, you are digesting food easily, allowing you to eat more. I eat more now than I ever have and am at a thin, stable body weight.

5. have fun and experiment in the kitchen. get creative! start making "mock meals" and playing around with ingredients. look up other gluten free bloggers or watch for the links I will start posting of good recipes and blogs to follow. if you are in the mood for something, try making it with your new lifestyle in mind! like i wanted pizza tonight, so i made it with a tortilla and mock cheese and vegetables. or i wanted ice cream but we didn't have any hemp or almond ice cream one night so i made my own pumpkin ice cream! don't be afraid to make new creations! it's all about trial and error. make it a game and it doubles the fun lol


hope these helped. and if you need motivation or advice, don't hesitate to ask:-)
you are loved.

Sugar Cookies (ready for the holidays?)

My brother is BIG fan of sugar cookies and snickerdoodles and he is currently avoiding wheat and gluten for health reasons. This recipe is NOT vegan nor sugar free...I needed to please my bro lol. So in honor of the oncoming holiday season, I decided to give it a try and make a good tasting gluten free sugar cookie.
I like the way it turned out. It kind of reminds me of those cinnamon alphabet crackers but with more of a cookie consistency. He approved too...and he is a true sugar cookie critic:D

what you'll need:
*1/2 cup buckwheat flour
*1 cup tapioca flour
*3/4 cup sweet rice flour
*1 tablespoon guar gum
*2 teaspoons baking powder
*1/2 teaspoon salt
*8 tablespoons (1 stick) unsalted butter (room temp)
*1/2 cup organic sugar
*2 eggs
*2 teaspoons vanilla extract
*pinch nutmeg
*pinch ground cinnamon

day 1: no need to start you ovens!
combine the dry ingredients-whisk all the flours together in a medium bowl. add the guar gum, baking powder, and salt. whisk again and set it aside.

combine the liquids-stir the butter. add the sugar and stir until combined. add the two eggs and vanilla. stir/beat until mixed. add the nutmeg and cinnamon and stir once more.

sift the dry ingredients into the wet ones and continue stirring and mixing until all ingredients are blended together. This batter is thick and sticky. leave it in the smaller bowl and cover with plastic wrap. refrigerate the dough overnight to let all the flour and gum set together (this is a handy trick for any gluten free baking).

day 2: start your ovens...375!
take the dough out of the fridge and let it sit until it is at a temperature you can roll it out (but not too long as it will fall apart more easily than regular dough).
roll out the dough between two pieces of wax paper (to save on flour). don't roll it our paper thin.
you can cut the dough into your favorite shapes then and place on an ungreased cookie sheet. i had giraffe, kangaroo, snowflake and star cookie cutters on hand:-)

bake for 8-10 minutes.
and then your done:-) let them cool on a wire rack. refrigerate or freeze the cookies you won't eat the day you make them. gluten free cooking tends to spoil easier than traditional cooking. they last a long time if kept covered and cold

have a wonderful holiday season.
hope you enjoy:-)
you are loved.

"Pizza" with tortilla crust

So I was reading a vegan magazine and decided I was reeally in the mood for pizza but was lacking some of the supplies needed to make a gluten-free crust so that's where some of the improvising came into play.
This turned out to be super delicious and a really quick and easy meal! Definitely satisfied the craving:D

what you'll need:
*two mini Ezekial 4:9 tortillas
*pure organic tomato sauce
*mozzarella cheese (I used Daiya cheese substitute and made it a vegan pizza but you can use lite or regular mozzarella)
*one fresh tomato
*broccoli
*one red bell pepper
*fresh spinach
*garlic powder
*minced onion or onion powder
*oregano
*basil
*olive oil

start your ovens...400!
start by sauteeing the broccoli, pepper, and spinach with olive oil on the stove while your oven is preheating. once the vegetables are tender, turn off the stove and set them aside.
set the tortillas on a pizza or cookie tray. spread about 2-3 heaping tablespoons of tomato sauce on each tortilla. sprinkle with garlic powder and onion.
spread the sauteed vegetables evenly on both tortillas. sprinkle desired amount of cheese on each pizza.
sprinkle oregano and basil on top and place 2-3 slices of fresh tomato on each.
bake for 8-10 minutes.
cheese should be completely melted.

note: you can use any vegetables you want as toppings...these are just what I had available. you can put olive, mushrooms, onions, etc. on. have fun with it and make it your own!

hope you enjoy:-)
you are loved.

Sooooooooy Delicious

this is a quick blog about a discovery I made.

I love Tofu and Tempeh and I thought since it is neutral, I was fine eating everyday. And not only did I have soy at least every other day, but I was drinking soy milk, eating soy ice cream, and using soy sauce numerous times throughout the week.
Soy is a delicious dairy substitute and amazing for blood type A...but I found after a few days I was moodier than normal and after a week, I was having stomach issues and starting to inexplicably cry again.
I thought back on my diet and realized how much soy I was consuming...all the extra estrogen was probably wreaking havoc with my digestive system (and hormones).
So I have only been using soy when I use soy sauce now, which is only once or twice a week. I wouldn't hesitate ordering it at a restaurant...but I am not making tofu a staple in my diet by any means.
So basically the point of this blog is to caution everyone to be extremely conscious about what you put in your mouth. Don't be afraid of the neutral list...I eat off it all the time. But be aware if you start feeling different. Try and find out what changes you have made to your eating regime and if it is helping you or hurting you.
SO ya...hope this is helpful to someone haha
you are loved.

Cod Seaweed Wrap

so I was really in the mood for some type of sushi thing but too lazy to go out and get sushi or to make it myself (i will post a blog soon about how to make your own amazing sushi!)
so i came up with this which is still delicious and completely beneficial for blood type O and quick to make.

start your george foreman grill! (or pan fry)
what you'll need:
*cod (desired amount-i used one fillet)
*broccoli sprouts
*three seaweed sheets
*teriyaki sauce
*thai curry sauce (i used yellow but there are other kinds)
*red cayenne
*onion powder
*brown rice
*soy sauce (if you want to dip)

prepare the brown rice by steaming desired amount on the stove.

start by coating the fish in teriyaki then drizzle over the curry sauce. set the fish on the grill or pan fry and sprinkle on cayenne pepper and onion powder.

prepare the seaweed by dampening it so it sticks. what I usually do is take a plate and put water on it so it covers the plate as a thin layer. then i place the seaweed down on it for a few seconds then flip it. set the seaweed flat on a dry plate and place broccoli sprouts in the center of each seaweed sheet.

when the fish is done, break it apart into smaller pieces and divide evenly between the seaweed sheets. place the fish on top of the sprouts. finally, top with rice (as much as you want- just be sure you can wrap the seaweed around it!)

fold in two opposite ends then roll like a mini burrito. let it sit for just a minute so the seaweed sticks together.

and you're done! you can dip it in soy sauce if you want more flavor...and I'm sure wasabi wouldn't hurt. but I thought the fish had enough flavor so i ate it plain:-)

hope you enjoy:-)
you are loved.

"Monster Drink"-Amazing Smoothie

So my mom has a bible study that meets for breakfast every Thursday morning and they were talking about eating healthy and stuff and then on of the moms says she makes a "monster drink" for her kids every morning because they don't like spinach. You can't really taste the spinach in this shake but she called it that name because it turns the drink green. Her kids don't know how healthy it is and it tastes great:-)
So i sort of created my own take on the "monster drink" and I have one every morning.
Feel free to change it up, add or subtract fruits.
Just know the reason I use a frozen banana is because it gives the drink a great creamy texture

first blend:
*1 peeled, frozen banana
*1 cup pineapple juice
*a little bit of almond breeze milk
*flax seed oil
*one scoop of your favorite protein powder (I really like hemp and vegan)

once slightly blended, add:
*1 cup fresh spinach leaves
*wheat grass (optional-it definitely gives it a different taste)

blend on high or food processor or ice crush....whatever your blender says....until smooth like a smoothie.
After drinking this I feel so energized and awake and it satisfies so many cravings.
I have also added honey to it before for sweetness, plums for a slightly tart flavor...
feel free to experiment!

hope you enjoy:-)
you are loved.

Pumpkin Ice Cream

SO this one is a really different...and doesn't taste anything like traditional ice cream...but it has the same consistency and is still a great beneficial frozen treat:-)

in a medium bowl mix:
*1 15oz. can of organic pumpkin
*2 1/2 scoops vegan vanilla or chocolate protein powder
*2 tablespoons agave
*2 tablespoons honey (raw)
*1 tsp. vanilla extract
*about 1/4 cup almond breeze milk or rice dream
*carob chips (personal preference on amount)

Once it is all mixed up, I usually separate the mixture into 3 or 4 small plastic cups and freeze it overnight. When you eat it, you can either take it straight out of the freezer and it will be sort of like italian ice, only creamier. ALSO, you can empty the frozen mix into a food processor or blender and blend it until it is the consistency of soft serve. either way it is delicious, beneficial for blood type O, packed with protein, and satisfies the craving for ice cream.

hope you enjoy:-)
you are loved.

Cranberry/Raisin Pumpkin Bread

So this recipe is a combination of three blog recipes and I think it worked reeeaaallllyyyyy well:D
It turned out moist and delicious and the consistency was still amazing even without sugar.
It is a nice way for us blood type O to celebrate the holiday season with pumpkin bread without eating the dreaded wheat and gluten haha

start your ovens...350!

mix these ingredients in a large bowl:
*2/3 cup buckwheat flour
*2/3 cup tapioca flour
*1/3 cup rice flour
*2 tablespoons guar gum
*1/2 tsp. salt
*1 tsp. baking soda
*2 tsp. baking powder
*1 heaping teaspoon of ginger and allspice mixed

now add:
*1/3 cup olive oil
*1/2 cup raw agave
*2 tablespoons organic molasses
*2 tsp. vanilla extract
*14 oz pumpkin (canned-organic)
*1/4-1/2 cup almond breeze or rice dream milk (start with 1/4 cup and add little by little)
*Ener-G Egg Replacer for 2 eggs

mix-the batter will be sticky and fluffy but slightly dense and heavy. stir in 2/3 cup raisins or cranberries.
grease a Bundt cake pan with olive oil and spoon the batter into it. I had to mold the batter into the pan with my hands due to the consistency.
bake for about 45 minutes. the cake is done when you can touch the top lightly and it is firm.
cool on a cooling rack before flipping.

hope you enjoy:)
you are loved.