Day 31:  Monday, 17th June, 2013.

Well, that is my month on the Blood Group Diet Plan finished.  The time has passed quickly and this blog diary has been invaluable to me in recording my feelings, general health and how the change in eating has affected me both mentally and physically.  I am feeling much more alive, alert and confident.  I have lost over half a stone in weight and have lost inches.  My clothes are definitely looser.  This was not intended to be a weight-loss plan but because the diet is very low in fat and is dairy and red-meat free the daily calories are kept reasonably low.  I have had enough to eat and not felt hungry.  I have been 'peckish' a few times, but have assuaged this by eating soya yogurt, fruit or plain popcorn.

Lunch today was another salad, served with mashed pilchards on rice cakes.

My evening meal was a dish made of onions, celery, carrots and adzuki beans in a spicy sauce (turmeric, cumin and coriander).  I made enough of this to last for two meals, so I have another portion put sway for tomorrow.

This was tasty and filling.  I had some yogurt with pineapple later in the evening.

So, my month is over.  I shall continue on the plan and check in again in a month's time to see how I am progressing.

Day 30:  Sunday, 30th Jun, 2013

Nearly at the end of my month now and feeling the benefits of healthier eating.

Lunch today was a bowl of lettuce from the garden, some pilchards mashed with horseradish and spread on a couple of rice cakes and some sprouted seeds.

Evening meal was roast chicken served with cabbage, carrots and peas.  Not very exciting was pleasant enough.  

Day 29:  Saturday, 15th Jun, 2013

Awoke bright and early and looking forward to the day.  I am still sleeping much better than I had been and sleeping longer too.  I tend not to wake now much before 6.00am.

Lunch today was a Spelt Scone with a little honey and an apple.  Made a nice change from salad.

My evening meal was a bowl of Dove's Farm Brown Rice Pasta, pesto sauce and a serving of Feta style goat's cheese sprinkled on the top.  Again another lovely meal but I could have eaten twice as much.  I was hungry later in the evening so I had a bowl of cereal with soya milk to fill the gaps.

Day 28:  Friday, 14th June, 2013

Decadence!  Had friends round for lunch today and we shared in an orgy of delicious, but healthy eating at a buffet  lunch.  On the menu was: Goat's cheese, Ryvita, rice cakes, peanut butter, salmon and smoked trout pates, mixed salads, asparagus (eaten raw), radishes, chutney, strawberries & an assortment of other fruits.  I had also made some Spelt Scones and a wheat-free Lemon Drizzle Cake.

Had some of the leftovers for my evening meal.  Thoroughly enjoyed myself.

Day 27:  Thursday, 13th June, 2013

Another salad for lunch today, with the usual crispy mixed green leaves and sprouted seeds.

Evening meal was Whitefish, dry-fried and served with Rice & Wild Rice and Spring Greens.

Not very exciting, I must say, but edible.

I have just bought a ceramic frying pan.  It is wonderful as I can cook food without any fat or oil and it doesn't stick at all.  I can see great possibilities for omelettes and stir-frys with this.

Day 26:  Wednesday, 12th June, 2013

Had another Green Salad lunch today.  I also had a large helping of fresh alfalfa sprouts.  I followed this an hour later with a serving of Alpro Soya Yogurt, mixed with chopped pineapple.  Very refreshing. It was a nice change to have something sweet.

Evening meal was a Turkey and Butternut Squash casserole served with garden peas and cabbage.  Very tasty and satisfying.

I have not found the eating plan difficult to maintain.  I have had plenty to eat and have not felt hungry. Still feeling positive and good.

Day 25: Tuesday, 11th June, 2013

Enjoyed a lovely, self-indulgent lunch today of Goats Cheese Salad AND Avocado.  I thoroughly enjoyed it, even though the calorie count was higher than usual for a salad.  Avocados are so deliciously creamy and gorgeous, and together with the salty goat's cheese and the green crispy salad they were a divine combination.

Evening meal was a Chicken Sir Fry, made up of Chicken (of course) home sprouted mung beansprouts, chestnut mushrooms, celery, peas, onions, rice noodles and soy sauce.  This was savoury, crunchy and again, delicious.

I am feeling far more healthy than I have for ages and I have more enthusiasm for life and living.  I know this eating plan is making a real difference.  I still miss black pepper more than anything.  Strange.

Day 24:  Monday 10th June, 2013

I woke early after a night troubled by vivid dreams.  Not nightmares though.  I was dreaming about a shaggy, blue cow and trying to perform with my autoharp inside a cavern under an expanse of sand.  Weird and very peculiar.

Usual rice cake and honey breakfast.

Lunch was half of a grilled Manx Kipper with lettuce, fresh from the garden.  I followed this with a kiwi fruit and a pear.

My evening meal was a piece of baked Alaskan Wild Salmon, served with mixed grains (Quinoa, Brown Rice and Millet)  and a serving of green cabbage and carrots.  the fish was a bit dry as I forgot to brush it with a little olive oil and lemon juice.

I really fancy some chocolate.

Day 23:  Sunday 9th June, 2013

Again, I slept well and woke refreshed, although early.

Breakfast was a Kallo rice cake with honey, as usual.

Lunch was a Tuna Salad.  Evening meal was a Chicken and Vegetable Stir Fry, with carrots, celery, onions, alfalfa sprouts, green cabbage, chestnut mushrooms and a few (30g) Soba brown rice noodles.  I enjoyed this and it was satisfying.  Everyone else had roast beef, roast potatoes and lots of vegetables.

Day 22:  Saturday, 8th June, 2013

Slept quite well and got up early as I wanted to do some more work on the clothes I am making.

Breakfast was a Kallo rice cake with a half teaspoon of local honey.  Gorgeous.

Lunch was tuna, mashed with a little horseradish and spread onto two rice cakes, plus a green salad.

We were taken out to a restaurant for our evening meal tonight.  Looking at the menu, I thought 'I am doing OK here as there is lots to choose from'.  I decided on a Goats cheese and Red Onion Tartlet  (I was not going to eat the pastry part of this) with a salad for starter and a Squash, Spinach and Vegetable main course (the only vegetarian option on the menu).  The waitress soon returned after taking our order to tell me that the 'Squash was off!'.  There was nothing else on the main courses menu that I could eat, so I opted for a second starter of Smoked Salmon, Horseradish and Prawns, even though the prawns are really a NO on the plan.  I had a dessert of Strawberry Jelly with a Champagne Sorbet.  Delicious, but not nearly enough sorbet.  

Day 21:  Friday 7th June, 2013

Oh deary, deary me.  I have not posted for a few days and I have already forgotten what I ate on Friday.  It is very obvious that my memory is not much improved by the diet.  Maybe it will come back to me if I think about it for a while.  What an idiot.  I should have written it all down as usual.

I have now remembered that I had Whitefish for my evening meal.

Day 20: Thursday 6th June, 2013

Slept much better last night, but I was exhausted when I went to bed, so no wonder.  Woke up feeling refreshed and ready to face the day.

My hayfever was not so bad today, even though it was very hot and breezy outside.  

Lunch today was a mixed herb omelette (chives,parsley & lemon thyme) served with some braised portobello mushrooms and a couple of sliced radishes.  It made a nice change from salad.

Evening meal was leftover turkey, mushroom and butternut squash bake from the other night.  I don't like to waste food, or anything really, so I had wrapped it and put it in the coldest part of the fridge.  I re-heated it thoroughly in the oven.  It was very enjoyable, tasty and filling.  Feeling satisfied.

Day 19:  Wednesday, 5th June, 2013

Another bad night.  I lay awake for hours and was unable to settle and sleep.  Drank some water.  Eventually fell asleep at dawn.   Got up at 8.00am and had a shower.  Felt much revived and ready to face the day.

Had a rice cake with local honey, to help counteract the hayfever, for breakfast.

Lunch today was a green salad, with cucumber and alfalfa sprouts plus the remainder of the tinned salmon.

For our evening meal, I cooked a free-range chicken in the oven and served this with fresh asparagus spears and green cabbage from the garden.  No potatoes for me.  I am not all that keen on potatoes anyway, unless of course they are made into chips!  I am slowly getting accustomed to meals without black pepper, and I am still finding this the hardest thing to manage without.  I thought giving up dairy would be the most difficult, but surprisingly, no.  I am quite enjoying the freshness of black coffee, and I always had soya milk on cereals anyway.

Hope I sleep tonight as I feel very tired this evening.

Day 18:  Tuesday 4th June, 2013

I slept really badly. Kept waking up and tossing and turning.  Woke up feeling very tired and irritable.  The weather was already warm by 9.00am and the pollen count was rising quickly.  I think that because the Spring was so late this year, all the flowers and grasses are blooming together and the pollen is much higher than is usual.  My eyes are very sore and itchy and by 10.30am I couldn't breathe properly through my nose.  I had already taken an antihistamine tablet on waking.  Generally felt miserable and sorry for myself.

At lunchtime I had a green, aromatic salad, with alfalfa sprouts and some tinned Alskan pink salmon.  Dressed this with a little oil and lemon juice.

Evening meal was Turkey, portobello mushroom and butternut squash pie.

This is a very tasty and filling recipe and it was served with cabbage, fresh from the garden.  (This photograph is of a previous outing of this particular recipe).

Looking foreard to a good night's sleep tonight.

Day 17:  Monday, 3rd June 2013

Seventeen days into the programme, so more than halfway through.  I am finding it surprisingly easy to stick to and am not experiencing any hunger pangs at all.  I am feeling fitter and more alert generally, and that has got to be a very good thing.  

The last six months have been difficult for me, and I have been in and out of hospital for intravenous antibiotics and two operations.  My system was definitely feeling the overload of toxins.

Lunch today was a very simple stir-fry of a small portion of turkey breast, together with carrots, onion, celery, lentil sprouts, a few brown rice noodles and soy sauce.  Very enjoyable and tasty, and so quick and easy to prepare.  Not too much washing up either.

Evening meal was, I am afraid to say, was half a portion of a takeaway Chinese Chow Mien.  Naughty but very nice indeed.  I have eaten several pieces of fruit today and some Alpro soya yogurt to balance things up a little.

 Day 16: Sunday, 2nd June, 2013

Woke up feeling rested and looking forward to the day.  Lots of projects I want to get on with including some stitching, cutting out and pattern-making.

Lunch today was a mackerel fillet served with a slice of Spelt Bread.  The mackerel was brushed with horseradish and lemon juice and then heated in the oven inside a foil packet.  Very filling indeed.  So much so, that I couldn't eat much of my evening meal.  I had a little bit of turkey, parsnip, carrot and cabbage.  Later on in the evening I had a small portion of stewed apple with some soya yogurt.  I now feel really full. 

Nothing else to report.  I will try harder tomorrow.

Day 15:  Saturday, 1st June, 2013

Still feeling the benefits of the Blood Group Plan.

Finished the remainder of the sardines from yesterday and made up the same mixture of the fish, horseradish & lemon juice.  Spread the mixture on Spelt Bread toast as yesterday and had another green salad again with sprouted lentils.  I have started some alfalfa sprouts today.  They will make a nice change from the lentils. 

Evening meal was a Chicken and vegetable stir fry. This was made up of chicken, of course, with celery, onions, carrots and leftover brown rice plus a little soy sauce.  Very tasty and filling.

Day 14:  Friday, 31st May, 2013

Still waking up refreshed after uninterrupted sleep.  This is a real bonus and I am generally feeling more alert and ready to face the day.

Two weeks on the plan now completed.  I definitely feel better and much more 'alive' than I have done for the past few months.  I am sure that I have lost weight.

Lunch was two thin slices of Spelt Bread toast, spread with 1/2 tin of sardines (in brine), mashed up with horseradish and lemon juice, plus a sprinkle of sea salt.  Served this with a green leaf and lentil sprout salad. It was quite a pleasant meal and the bread was quite a change. Must admit that the daily salads are becoming a little samey.  Must think up some new ideas.

Evening meal was Wild salmon served with brown rice and runner beans (picked from our garden and frozen).  

Day 13:  Thursday 30th May, 2013

Thirteen days and still no sight of land .......

Another good day, feeling good and generally healthier, more active, less tired, more interest in things generally.  Feelings of depression from last few months definitely lifting.

Lunch today was a stir fry of chicken, celery, lentil sprouts, onions, radish, peas and some cooked rice noodles.  Dressed with soy sauce.  This was a very good meal and quick and easy to prepare and cook.

For my evening meal I had a piece of Alaskan wild salmon, cooked in foil in the oven, with lemon juice and a dash of olive oil.  I served this with some purple sprouting broccoli and carrots. Again a satisfying meal.  I would never eat farmed salmon, the flesh of the ones I have tried has been oily and wobbly. Probably because the fish don't get enough natural exercise through swimming and jumping up waterfalls, etc.  The wild Alaskan salmon probably have to fight off grizzly bears before they succumb to the hook.  They are a completely different fish. Firm textured, flaky and not oily at all.

I can't believe just how quickly the time on this eating plan has passed.  It will be two weeks tomorrow.  Two more weeks to go.  Exciting times (for me).  I am writing this online diary of my month on the 'A' Group Diet Plan so I have a record of how I am feeling from day to day, what changes are occurring in my mind and body, and also so I can see what kind of balance there is in the foods I am cooking and preparing.  It is helping me a great deal.  I am hoping this will be the way forward towards a better and healthy life,

Day 12:  Wednesday, 29th May, 2012

Had another good night.  Woke feeling refreshed.  I had an early prosthetics appointment this morning and am happy to say that the diagnostic socket fitted perfectly and all is going well.  I can't wait to get my new leg and be back on my feet (and my exercise bike) again.  I am feeling increasingly frustrated at being confined to a wheelchair for so long.  Looking forward to having a life again now.

Lunch today was the leftover Bean Casserole from yesterday served with a green salad with celery and apple chopped into it.  Very refreshing.

Evening meal was a bit of takeaway Chinese Chow Mien, I am afraid.  Himself and friend came home from their TT excursion with it.  They wanted a very quick meal before heading off to watch the practice runs.  I only had a small portion of a few bits of chicken, some vegetables and a handful of noodles.  I did enjoy it but felt guilty about the noodles.  Later in the evening I had a small 50g bowl of Swedish Dairy Free Ice Cream.  It is really very nice, even if it is rather rich and sweet for my tastes.  Went to bed with a swollen ankle and fingers.  Serves me right, I suppose.

Day 11:  Tuesday, 28th May, 2013

It has been a couple of days since I posted my diary and I have had to think very hard to remember the foods I have eaten over the past two days.  How easy it is to forget when I don't write things down.

I am still feeling well and energised.  My leg is healing well too. I am sleeping better and for longer.  This is amazing as I have never been a very good sleeper and have always envied people who hit the pillow and they are gone.

Lunch was a salad of sprouted lentils, mixed green leaves, a radish from the garden, a stick of celery and a small portion of grilled halloumi cheese.  I dressed this with lemon juice and a dash of olive oil.  I followed this with a kiwi fruit, after an hour.

I made a Bean & Butternut Squash Bake for my evening meal.  This comprised of:

1 tin of Tesco Black-eyed Beans in water

1 carrot

1 medium onion

1 stick of celery

200g Butternut Squash

1in chunk of ginger

1 vegetable stock cube

A sprig of fresh thyme from the garden

I sweated the veg in a little olive oil, together with the ginger and thyme, added the drained and rinsed beans and the stock cube (mixed with 3/4 pint of water).  When it was boiling, I transferred the mixture to a casserole dish and finished it off in a low oven (150 deg C) for about an hour and a half.  I was using the oven to cook an Irish Stew for himself anyway.

It turned out well, was flavoursome and I enjoyed it.  I am really missing black pepper.  I have always used it before this diet, and until now I had not realised just how much.  I served the casserole with a slice of the Spelt Bread I had made the other day. Perfect accompaniment.

Day 10:  Monday, 27th May, 2013.

Not a bad day, apart from feeling chilly nearly all day.  Weather has changed from sunny to cold and rainy overnight.

Lunch today was another salad, this time made of avocado, watercress, lentil sprouts and a diced Comice pear.  Dressed with lemon juice and a dash of olive oil.  I am trying to eat raw fruit and vegetables every day but maybe a soup would have been a better choice today - or maybe a soup as well as the salad.

Evening meal was fish with roasted carrots and squash and sweetcorn.  Not very exciting at all, but adequate.  I am feeling the need for something sweet.  Enjoyed a cup of Tesco light cocoa, made with a spoonful of cocoa powder topped up with boiling water and finished off with a glug of soya milk and a couple of sweeteners.  Chemicals, I know, but I don't like sugar in drinks at all.  Very nice and it cheered me up.

Day 9:  Sunday, 26th May, 2013

Slept well, I needed it.  I have noticed that I am not getting up in the night to go to the loo any more, and I am not waking in the middle of the night/very early morning.  It is quite a novelty.  I am still feeling well, healthy and energised.  My leg continues to heal rapidly.  It is good.

I start each day with an organic rice cake spread with a little local honey.  This gives me an energy boost and helps protect me from hayfever allergies.

Lunch today was a simple salad of gluten-free rice pasta (30g) tossed in a teaspoonful of pesto sauce and mixed with 25g of soft goat' cheese.  I accompanied this with a green salad of mixed leaves, watercress and a couple of spoonfuls of sprouted green lentils, which I have been growing in a glass jar.  The sprouts added a lovely sweet, crunchy texture to the meal which was very enjoyable.

My evening meal was a little lean roast chicken served with green cabbage, carrots, braised celery and steamed parsnips.  Of course, everyone else had stuffing, roast potatoes and roast parsnips with theirs.  As an 'A' Blood Group, anything from the Nightshade family is to be avoided. So no potatoes, tomatoes, peppers, chillies etc. for me.

ROMAN SPELT BREAD

Ingredients:  500g Dove's Farm Spelt Flour
                   1 tbs each of olive oil and honey
                    400ml warm water (the mixture was a bit wet so less could be used)

Mix together, knead well.  Put into two oiled tins and allow to ride until double in size.
Bake at 180 deg. for about 30/35 minutes.  Delicious.  Sweet and nutty and not heavy.  The texture is quite 'crumpety' as it says on the flour bag.  Calories are about 224kcal per 100g.

Day 8: First Week on the Plan Completed

Week One of the plan is completed. Bad dreams again last night.  Got back to sleep again afterwards though, and slept until 7.00am.  Woke to a bright, sunny day.  Still feeling good.  Leg is comfortable.  

I made some Roman Spelt Bread this morning.  It looks OK but I have not tried it out yet.  Had leftovers for lunch today with my usual green salad and an apple.

I decided to make a Tofu Stir Fry for my evening meal tonight. I have been eating, probably, a bit too much turkey, so I thought a vegetarian meal was the best option for tonight.  It was super-simple to make and was flavoursome and filling.  Again the quantities are the weights of the vegetables I used, so may appear odd in the recipe.

Tofu Stir Fry

80g  Marinated Tofu pieces

55g  Carrot

56g  Celery

58g  Onion

30g  Frozen peas

100g Cooked, mixed grains: quinoa, bulgar, wild rice and long grain rice

1 tsp. Marigold bouillon powder

2 tsp. Dark soy sauce

1tsp.  Rapeseed oil

I sweated the vegetables in the oil on a low heat until they began to soften, added the tofu, bouillon powder and soy sauce.  Added the pre-cooked mixed grains at the end.  Heated it all through for a few minutes and served.

Total calorie count for entire dish was 429kcal.  

Day 7:  Nightmares, a Little Moan & a Recipe

So much for the good night's sleep theory.  Was awakened by a horrible nightmare at 4.30am.  Managed to get back to sleep though, after having a drink of water and convincing myself it was all a dream.  I had not eaten any cheese either! Grin.

I had an appointment with my surgeon this morning to see how the wound from my abscess operation was healing and to get the results of my last swab.  Hurray!  All clear again - no bugs.  Bad news - can't wear my prosthetic leg for another three weeks at least.  I am very tired of being in a wheelchair on and off for the past six months and also not being able to use my exercise bike.  I am missing the Spring and Summer. Life is passing me by.  Sorry, moan ended.  I am being fitted for a new leg next week, so that should be ready in three weeks time too.

I am still feeling very well and energised.  It is a shame I can't weigh myself, not being able to stand on the scales without support, and therefore, defeating the object.  I do feel slimmer, less bloated, better. As I mentioned before this is not a slimming diet but more a life plan.  Losing weight would be a nice bonus though.

At lunchtime I had a green leaf and pineapple salad together with a small tin of sardines (in brine, tomatoes are not allowable).  I am afraid I had to de-skin, fillet and remove the bones, because I don't like to eat crunchy fish giblets.  Sprinkled some lemon juice over and a tiny drizzle of olive oil.  Finished off with a kiwi fruit. Very enjoyable.

Found a recipe online for a Turkey, Chestnut Mushroom & Butternut Squash Bake.  Perfect after a few necessary adaptations.  Thanks for the inspiration Nigel Slater.  The weights of the ingredients might look a little strange, but I weighed what I had in the fridge and used that.

Recipe:  

434g  Butternut squash, peeled and de-seeded, then cubed.  Steam until very tender.

Pie filling:  I cooked mine in a wok because it is bigger than a frying pan..

150g  Chopped onion

1tbs.  Extra virgin olive oil

256g  Mushrooms

Sweat onions gently in the oil, add the chestnut mushrooms and cook over a low heat. Put in a bowl for later.

1 tsp. Rapeseed oil

500g  Minced fresh turkey

Sprigs of thyme and lemon thyme, stripped and chopped

1 Vegetable stock cube

2 tsp. Spelt flour

Fry these together until turkey is starting to brown.  Add herbs, twizzle round to mix and then add 15fl.oz of vegetable stock.  Simmer until turkey is cooked and tender.  Then add onion and mushroom mixture to the pan and mix together.  When liquid is reduced, add the spelt flour to thicken a little.  Cook for another couple of minutes and then transfer to a square dish.  I use a square dish because it is easier to measure portion sizes.  Spread the chopped or butternut squash, mixed with a little grated lemon zest, over the top. Drizzle with a little olive oil and brown in a hot oven at 180deg for about half an hour.

Just for interest, calories per portion per 4 portions pie would be 282kcal per portion, for a six portion pie 187kcal per portion.  So not too heavy and it does taste divine.  Served it with some fresh green cabbage leaves from the garden.

Day 6:  Thursday, 23rd May, 2013

Awoke at 6.30ish after another good night's sleep.  I can't believe that I am sleeping so well.  I am not having broken nights, sleeplessness, bad dreams or nightmares.  Another plus.

I am feeling well and am already noticing and increase in vitality and energy.  The swelling from hospital has nearly gone. 

At lunchtime, I made a colourful salad from mixed salad leaves, pineapple & avocado dressed with a little oil and lemon juice.  I ate this with two small boiled eggs, which were gifted to me by a friend who's eggs are 'so free range, that the chickens roost in trees'.  Beautiful.  I am really missing pepper on my food though, especially on eggs.

Evening meal was wild, Alaskan salmon, baked in the oven with lemon juice, served with purple sprouting broccoli and some sliced green beans (all home-grown) from the freezer.  I also cooked some mixed grains: wild rice, long-grain rice, quinoa and bulgar.  I shall use the remainder of this for another salad tomorrow, I expect.  A small bowl of salted popcorn was a treat this evening.  Still under 1,000 calories for day.  I could not have eaten any more without feeling too full.  

Day 5:  Wednesday 22nd May, 2013.

Slept well.  Amazing.  I hardly ever sleep through the night and this morning I didn't wake up until 5.30am.  Feeling good and swelling diminishing daily.

On today's menu was a Mixed Bean Salad, made from tinned mixed beans, together with snipped chives, mint and an oil and lemon dressing.  Served it with a mixed green salad.  It was OK and tasty enough, but I felt cold afterwards and a bit shivery.  I think next time I will warm it a little before eating.

Pineapple is an essential  fruit according to the 'A' blood group plan. It helps with the digestive processes and is highly beneficial.  I like pineapple very much, but fresh pineapple is too strong for me and tends to cause blistering of my gums, so I decided to use tinned pineapple in juice instead and make a Pineapple & Turkey Spicy Casserole for my evening meal.  Here is the recipe:

200g  Cubed turkey breast

50g    Sliced carrot

100g  Chopped onion

120g  Tinned pineapple (in juice), cut into pieces.

2 tsps.Turmeric

1 tsp.  Ground Cumin

1 tsp.  Ground Coriander

A piece of fresh ginger root, finely grated.

Fry spices and onions in a little olive oil, then add diced turkey and fry until coloured.  Add a pint of vegetable stock and simmer until the turkey is tender.  Add the pineapple and stir in.  At this point I transferred the mixture to a casserole dish and put it into a preheated 180C oven for half an hour.  I was very pleased wit the results.  The casserole was filling and tasty. I couldn't eat it all. I served it with some steamed asparagus and purple sprouting broccoli, but not on the same plate.

I also enjoyed a bowl of sweet and salty popcorn later this evening, which is very moreish indeed.  I am still finding the eating plan easy to work with and enjoying the experience.

Incidentally, I have calorie counted all the foods I have consumed throughout this excursion, via an online diary, and every day has finished on 1,000 calories, or thereabouts.  I have mentioned before that this is a healthy eating plan rather than a slimming diet, but it looks like there could be weight loss benefits too.  Here's hoping.  I am certainly not starving myself and not at all hungry.  Fingers crossed that this continues.

Days 2 & 3:  Sunday and Monday 19/20th May, 2013

On Sunday I took some of the leftover grain mixture from yesterday and added some chopped fresh mint, lemon juice, three chopped, dried apricots and 25g of raisins.  Mixed it all up and left it to marinate. Delicious as a cold salad with some mixed leaves for lunch.  I find the taste of savoury foods and fruit very appealing.  Sunday's evening meal was a little free-range chicken with lots of home grown fresh vegetables.

I felt satisfied and optimistic.

On Monday, I used the last of the mixed grains.  This time I added a piece of finely grated ginger, together with the lemon juice, apricots and raisins.  My evening meal was a small piece of fish with couscous and lots of fresh vegetables.  Again I enjoyed my meals for the day.  A rice cake with local organic honey was heavenly as a sweet treat in the evening.

Day 4: Tuesday 21st May, 2013

Today I took the leftover couscous and made a salad with the addition of lemon juice, chopped fresh mint, snipped chives and then usual apricots and raisins.  I also added a scant spoonful of organic bouillon powder.  Again a very enjoyable salad eaten with a bowlful of mixed greens, served with a little olive oil and lemon dressing.  My evening meal was a small portion of whitefish and lots of fresh, steamed vegetables.

I am already feeling much better.  The swelling and bloating from the hospital stay and high-wheat diet has reduced considerably.  I am much more alert and feeling optimistic.

Well, that is the catch-up done.  I hope to continue from today with more recipes and photographs of the meals I make.  I am not finding the eating plan difficult at all (as yet).  I thought I would crave for cheese and other savoury nibbles, but no.

Day 1.   Saturday, 25th May, 2013

Started the day feeling optimistic and happy that I can still drink coffee (and wine too!).  I think that coffee would be the most difficult thing to exclude from my diet.  I now need to use much less coffee in my cup as the diet is dairy free, and I don't care for soya milk in drinks.  Previously, I took 2 teaspoons of coffee per drink and now it is down to 3/4 of a teaspoon.

The diet is largely vegetarian but can include some fish, chicken and turkey, but no other meats, so I had a portion of tinned salmon with a green salad for lunch.  For the evening meal I cooked up an Adzuki Bean & Mixed Grain recipe.  Ingredients below:

100g  Basmati Rice
100g  Bulgar
100g  Quinoa
I Kallo organic yeast-free stock cube   (Simmered all these up together until done)

1 tin of Adzuki beans, drained and rinsed.

Meanwhile I sauteed half an onion in a small amount of olive oil, together with 2 tsps. of turmeric, 1 of cumin and 1 of coriander.  Black pepper and chillis are not allowable so I substituted a teaspoon of English mustard to give a bit of heat.  Then added the Adzuki beans to heat through.

When the grains were tender, I drained them and mixed the whole lot together and seasoned with a little salt.
I ate mine with the remainder of the salmon from lunch and my other half had some grilled pork with his. It  was a really filling, tasty and enjoyable meal.

Of course, I had made far too much so I put the leftovers in a covered bowl in the fridge to use up the next day.

New Beginnings

The Blood Group Diet (Eat Right for Your Type) was conceived by Peter J. D'Adamo (1998) and is based on a particular eating plan for the four blood groups, O, A, AB & B.  It is not a 'slimming' diet but rather a method of eating for better health and quality of life.  Information is available widely on the Internet.

I have been through a six month period of ill-health due to tissue infection in my leg, an operation, another infection (abscess) and another operation to clean that up.  I am now having daily treatment from the District Nurses for wound management.  I came home from hospital free from pain but I was very swollen and bloated due to being confined to bed and a wheelchair (I am a below-knee amputee) and a diet of very high carbohydrate (wheat-based) food and the effects of intravenous antibiotics.  I looked and felt dreadful and decided that something had to change, and quickly.

I already had the two Peter J. D'Adamo books - 'Eat Right for Your Type' and 'Cook Right for Your Type' and decided I really needed to give this my best efforts in an attempt to become a much healthier and happier person.

The following is taken from the Peter D'Adamo website at http://www.dadamo.com/bloodtype_A.htm

Type A History 

The Type A emerges into the 21st century with many more complex challenges than their ancestors could have imagined. The key factor in the development of Type A can be traced to the struggle for survival long ago, when there was a rapidly dwindling supply of hunting game stock. Having exhausted the great game herds of Africa, humans pushed farther out from their ancestral home into Europe and Asia. The cultivation of grains and livestock changed everything. For the first time, people were able to forego the hand to mouth lifestyle of the hunter/gatherer and establish stable communities. Over time the adaptations that produced Blood Type A were based on the need to fully utilise nutrients from carbohydrate sources. These biological adaptations can still be observed today in Type A's digestive structure. Low levels of hydrochloric acid in the stomach and high intestinal disaccharide digestive enzyme levels permit the more efficient digestion of carbohydrates. According to Dr. D'Adamo, these are also the very factors, along with low levels of intestinal alkaline phosphatase, that make it difficult for Type As to digest and metabolise animal protein and fat. 

What Makes Type A Unique 

Many neurochemical factors in the Type A genetic disposition favour a structured, rhythmic, harmonious life, surrounded by a positive, supportive community. The harried pace and increased sense of isolation experienced by so many in today's society often make these needs difficult to achieve. Type A best exemplifies the powerful interconnections between mind and body. This was vital to the shift away from hunting and procurement to building and growing. However, Type A's more internalised relationship to stress, which served your ancestors well, can be a challenge for the modern Type A. The Blood Type Diet's proactive mix of lifestyle strategies, hormonal equalisers, gentle exercise and specialised dietary guidelines will maximise your overall health; decrease your natural risk factors for cancer, diabetes and cardiovascular disease. The result: high performance, mental clarity, greater vitality and increased longevity. 

Type A Diet 

"When we discuss 'diet,' we are not talking necessarily about a weight loss plan, that's a side benefit to following this plan. We are actually discussing diet in the more traditional sense, meaning a way to eat," explains, Dr. D'Adamo. Type As flourish on a vegetarian diet - if you are accustomed to eating meat, you will lose weight and have more energy once you eliminate the toxic foods from your diet. Many people find it difficult to move away from the typical meat and potato fare to soy proteins, grains and vegetables. But it is particularly important for sensitive Type As to eat their foods in as natural a state as possible: pure, fresh and organic. "I can't emphasise enough how this critical dietary adjustment can be to the sensitive immune system of Type A. With this diet you can supercharge your immune system and potentially short circuit the development of life threatening diseases." 

Handling Stress 

In this busy, ever changing world, it's almost impossible to avoid every day stress. Type As have a naturally high level of the stress hormone cortisol and produce more in response to stressful situations. Cortisol is released in 24-hour patterns, typically in the early morning between six and eight A.M. with a gradual decrease during the day. It helps to cue the body's other cyclical rhythms. Due to the naturally elevated cortisol in type As, additional stress often manifests in several ways; disrupted sleep patterns, daytime brain fog, increased blood viscosity (thickening), and promotes muscle loss and fat gain. In extreme cases in Type As, stress can manifest in more serious ways, causing obsessive-compulsive disorder, insulin resistance and hypothyroidism. To help balance cortisol levels, Dr. D'Adamo recommends that you limit sugar, caffeine and alcohol. Don't skip meals, especially breakfast; eating smaller, more frequent meals will also help to stabilise blood sugar levels. He also points out that the following factors are known to increase cortisol levels and increase mental exhaustion for Type As - be aware and limit your exposure when possible:

• Crowds of people
• Loud noise
• Negative emotions
• Smoking
• Strong smells or perfumes
• Too much sugar and starch
• Overwork
• Violent TV and movies
• Lack of sleep
• Extreme weather conditions (hot or cold)

The Personality Connection 

Blood Type is a marker of individuality - and perhaps of personality as well. In Japan, it has long been believed that Blood Type is an indicator of personality - in fact, you are likely to be asked your blood type in a job interview or while out on a date with a potential mate! In a study conducted by Dr. D'Adamo in 1999, he found some interesting connections between blood type and personality. Type As most often described themselves in ways related to the following characteristics: sensitive to the needs of others, good listeners, detail oriented, analytical, creative and inventive. 

Live Right! 

In addition to exercise, stress management and eating the right foods, here are some key lifestyle strategies for Type A individuals.

• Cultivate creativity and expression in your life
• Establish a consistent daily schedule
• Go to bed no later than 11:00 PM and sleep for eight hours or more. Don't linger in bed, as soon as you get up, get going!
• Take at least two breaks of twenty minutes each during the work day. Stretch, take a walk, do deep breathing exercises or meditate.
• Don't skip meals
• Eat more protein at the start of the day, less at the end
• Don't eat when you are anxious
• Eat smaller, more frequent meals.
• Engage in thirty to forty five minutes of calming exercise at least three times a week.
• Plan regular screening for heart disease and cancer prevention.
• Always chew food thoroughly to enhance digestion. Low stomach acid makes digestion more difficult.

So that's the scientific part over.  Now to begin ...