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Before I started the Blood Type Diet, my husband had been eating a cardboard breakfast cereal because it was high fiber and was supposed to be good for him. OK, it wasn't really cardboard, but that's what he told me it tasted like. When I compared the ingredients with Type A food lists, it wasn't good for him at all! It had several avoids and not many beneficials. I bought a cooked cereal that was wheat free and had lots of Type A beneficials. The first day he tried it he smiled and said, "I want this every day."
I should not have taken him so literally. Now after having that cereal 4 days a week for almost a year and a half, he is burned out on it. I'm now cooking oatmeal for him two mornings a week, cooking the former favorite one morning, and giving him what I fix for my daughter two mornings. (He's on his own with
Type A cold cereal for weekends!)
My daughter has never liked cereal - hot or cold. She likes pancakes, waffles, muffins and other pastry type breakfasts. I have been adjusting all my old health nut breakfast recipes to be Type A recipes for her.
My old favorite carrot cake recipe called for whole wheat flour and wheat germ. I didn't see how I could make enough changes for it to be good for Type As and still taste good. So I went in quest of a new recipe.
I found one that had potential. I liked it because it had 4 eggs and pineapple. I substituted 1 cup rye flour, 1 cup spelt flour, and Â¾ cup kamut flour for the 2Â¾ cups wheat flour. I cut back on the sugar and baked it as breakfast bread. Both my husband and daughter loved it. The irony is that my husband hates carrot cake, but he liked this.
The next time I make it, I want to use more beneficial Type A flours. I'm thinking 1 cup rye, 1 cup oat, and Â¾ cup buckwheat. That would still be neutral for me in case I wanted a piece for a snack. I'll put the whole recipe on TYPEbase4.
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