Eat Right for Your Blood Type

Have you ever wondered why sometimes your abdomen hurts after eating?  I think we’ve all experienced this. Especially around the holidays when we may over indulge on all the yummy foods around us. Even a seemingly healthy food like avocados can trigger a bloated feeling. Dr. Peter J. D’Adamo has written an amazing book ‘Eat Right 4 Your Type’ which talks about eating for your blood type. According to Dr. D’Adamo, blood-type O’s should avoid eating avocados. First, do you know your blood type? I have little kits in my office where you can prick your own finger and find out. Just let me know if you need one, I’ll be happy to send it. Eating for your blood type is a concept I explore with my coaching clients, and is one of their favorite sessions. So much of it makes sense! The theory is that a chemical reaction can occur between your blood and the foods you eat, if you aren’t eating correctly for your blood-type. This reaction is part of your genetic inheritance. The main culprit, if you will, is something called Lectins. Lectins are abundant and diverse proteins found in foods, which have  agglutinating properties that affect your blood. Your blood type is the key to your body’s entire immune system. Now before I lose you, let’s see. Have you ever met someone along the way who can’t eat nightshades? These consist of eggplant, green peppers, tomatoes and potatoes. The lectin Solanine is the active protein in these foods that negatively interacts with some people. Back to lectins… if you eat a food containing protein lectins...

Gluten-Free Pumpkin Muffins

Ingredients: Courtesy of King Arthur Flour 3 large eggs 2 T molasses 1 can (15 ounces) pure pumpkin puree 1 3/4 cups of King Arthur gluten-free flour 1 C sugar 2 tsp baking powder 1/2 tsp xanthan gum 1/2 tsp Real Brand or Celtic Sea salt 2 tsp of pumpkin pie spice (cinnamon/nutmeg) 1/2 C soft butter or Earth Balance Preparation:  Preheat oven to 375 degrees. Grease a 12-cup muffin pan, or use mini muffin pans. Whisk together the eggs, molasses, and pumpkin puree. Once I even substituted applesauce for half of the pumpkin, and it was great! Set aside. Whisk together the flour, sugar, baking powder, xanthan gum, salt and spices. Add the soft butter (or butter substitute) mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand. Add the egg mixture a bit at a time, beating well after each addition. Beat for 1 to 2 minutes, until fluffy. Scoop the batter into prepared pan, mounding the cups rather full. This batter doesn’t rise too much during baking, so over filling the cups is fine. Let the muffins rest for 10 minutes before baking (I didn’t do this step and they were just fine). Bake muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm. These are truly one of the best muffin recipes I’ve come across in awhile. Enjoy! Click here to see the recipe online at King Arthur’s...