I love BLTs and used to have them with relish (not food relish but zeal).  

Of course, that was Pre-BTD.  Now tomatoes are an avoid and bacon (what can you say when you cook off the fat.  Isn't that better for you.  No. No. Just jesting.  I'm in that kind of a mood I guess).

I read a few days ago about a substitute for tomato and I still can't quite grasp it but I guess it could be rather refreshing when it's hot as "ell outside.  With the lettuce and for most turkey bacon (well done thank you) instead of tomato it was suggested that you put a slice of watermelon on the sandwich.  Some compliant mayo would go well.  Now it said you might need a few extra napkins and it's drippy but actually those flavors could work and watermelon is very beneficial for A's and B's I believe.

I just bought some seedless watermelon in WF today and I'm going to have it along with some other fruit I will keep this combination in mind though.

Also, I just remembered.  I've been eating alot of avocadoes lately and some thin slices of that along with the lettuce and turkey bacon goes well.  

Joy

I would replace the tomato in the sandwich with Avocado (at least while they are available cheaply).

If you are wanting something more like a tomato use a tomatillo or tomatillo salsa.

No matter what you call it, if it tastes good, it is good (thanks Duke!). I think this would be fantastic. Watermelon or avacado.
It seems like we're forever trying to replicate conventional recipies with healthier food, which is good. But as you've done here, embracing new ideas is just as good. Who knows, maybe better!

That's the idea for these bloodtype recipes.  Take out avoid and insert beneficial or at least neutral and hope that it tastes good (or at least close).  The main thought is "Hey, if it doesn't taste exactly like I remembered at least it's healthy for me.  Keep repeating those words.  Healthy for me. etc., etc.)  haha.  

There is just one thing keeping me from using tomatillo.  It's the color.  An avocado is green and you know it.  A green tomato, although, a beneficial, to me is still green.  I'm from NY and we only think of any kind of tomato as red.   It might taste really good but it's like putting green ketchup on a hamburger.

Joy

Quoted from Joy

There is just one thing keeping me from using tomatillo.  It's the color.  An avocado is green and you know it.  A green tomato, although, a beneficial, to me is still green.  I'm from NY and we only think of any kind of tomato as red.   It might taste really good but it's like putting green ketchup on a hamburger.

Duke says call it something else and enjoy it.

How about roasted red bell peppers with skins removed?

Red bell peppers have a sharper taste than tomatoes, tomatillos, or watermelon.  I've had red bell peppers in salads (in fact I just bought a salad with mung beans, red bell peppers, cilantro, and mango at WF today).  

Right now I'd just stick with avocadoes.  I eat them with salad or on a slice of bread almost every day.  

I'm a real fan of color and presentation whether it be interiors, ambiance at an event, or food.
I have to have a red with the lettuce and whatever bacon is compliant for a BLT.

I used to love pistachio nuts.  When I found out the natural color was not red I stopped eating them.

Some things you just can't change.

Joy

Beetroot can sub nicely for tomato - I like it raw and shredded finely, season well too.

Quoted from honeybee

Beetroot can sub nicely for tomato - I like it raw and shredded finely, season well too.

Exactly!  

Beets are sooo underused. I could eat them like apples!

Beets lettuce and turkey bacon sandwiches...mmmmm...

Beets sound good and so does the watermelon to me.  I like to make a salad with watermelon and feta and basil....so refreshing.

Joy, I found this online....some might be avoids, but others might be tasty substitutes for
tomatoes.

The tomato offers so much to a sandwich: color, flavor (sweet and acidic), juiciness, texture. It really is key to building a fantastic sandwich. So what to do in the winter/spring when the only tomatoes think outside the box for a tomato replacement. Consider the list below:

• 1 Thin slices of persimmon (Fuyu) can offer the sweet/tangy taste and some of the texture of a tomato. • 2 Thin slices of baked butternut squash will offer sweetness and color. • 3 Thin slices of cooked potato, especially if you use lemon in the dressing for a little acid kick. • 4 Roasted red or yellow peppers (from a jar) offer sweetness, color and texture. • 5 Sun-dried tomatoes either made into a pesto or well-chopped and mixed into mayo for when the taste of tomato is key. • 6 Thin slices of beets, either raw or cooked, for color, texture and earthy sweetness. • 7 Thin-sliced roasted turnips or rutabaga will bring sweetness and texture. • 8 Pickled vegetables in general offer tang and brightness. • 9 Thin-sliced apple or Asian pear (or regular pear for that matter) for sweetness and texture. • 10 Sliced ripe figs (in late autumn) or kumquats (winter/spring) or kiwi (fall/winter.)

Well, I had a chuckle reading that "beets are soooo underused."  But actually so true.  Love them very thin sliced.  Thanks Averno.

Chloe, you gave me "food for thought"  (play on words but again true).  Some are avoids but at least three are not.  Definitely will try a few.  Thanks for the suggestions.

Jane, your salad combo sounds refreshing also.

Honeybee you may start a new trend; instead of BLT it's a BLB!

Joy

Quoted from Chloe

• 1 Thin slices of persimmon (Fuyu) can offer the sweet/tangy taste and some of the texture of a tomato. • 2 Thin slices of baked butternut squash will offer sweetness and color. • 3 Thin slices of cooked potato, especially if you use lemon in the dressing for a little acid kick. • 4 Roasted red or yellow peppers (from a jar) offer sweetness, color and texture. • 5 Sun-dried tomatoes either made into a pesto or well-chopped and mixed into mayo for when the taste of tomato is key. • 6 Thin slices of beets, either raw or cooked, for color, texture and earthy sweetness. • 7 Thin-sliced roasted turnips or rutabaga will bring sweetness and texture. • 8 Pickled vegetables in general offer tang and brightness. • 9 Thin-sliced apple or Asian pear (or regular pear for that matter) for sweetness and texture. • 10 Sliced ripe figs (in late autumn) or kumquats (winter/spring) or kiwi (fall/winter.)

This is a great list. Thanks for finding it, Chloe!

#4 above is what I had in mind when I suggested roasted red bell peppers.  The kind that are canned in a jar are mild and sweet.  I like #5 sun dried tomatoes too, also canned in a jar.

Tomato is a challenge because it's a salty fruit that has firm and juicy areas.

Joy, your swami gives you red bell peppers? I am envious!!!!
I truly love them in so many ways/recipes and do cheat sometimes. Love tomatillo salsa but it has been extremely difficult to stay away from tomatoes and red peppers!

Cajun,

I am Swami-deprived at present.  I'm on the BTD only right now.  All peppers are an avoid for me.

The substitutes that Chloe listed that would be fine are avocado, apple, pear, beet, and watermelon.


Joy

Quoted from cajun

Joy, your swami gives you red bell peppers? I am envious!!!!
I truly love them in so many ways/recipes and do cheat sometimes. Love tomatillo salsa but it has been extremely difficult to stay away from tomatoes and red peppers!

My swami gives me red bell peppers too. In fact, my listing just says bell peppers.  Look at how different our SWAMIs can be even when we're all are Teachers.

Can tomatillos be roasted? I never tasted a tomatillo. Have no clue how to use it.

Quoted from Chloe

Can tomatillos be roasted? I never tasted a tomatillo. Have no clue how to use it.

Yes.

No need to char them excessively.

Easy way to roast:

Use either a broiler or 400 degree oven.

Peel off the outer husk of the tomatillo

Cut tomatillo in half (horizontally) - if tomatillo is big can do more slices

Arrange tomatillos on cookie sheet. Can brush with oil if desired.

Cook 8 minutes on one side.

Flip tomatillos and cook another 5 minutes on the other side

Tomatillos, onion, garlic, cilantro, lime and sea salt+ salsa= yummo!

(off topic for a sec....sorry)
Chloe, yes, our swamis are very different! Well, you are A2 and I am not sure what I am but probably A1. Didn't you first think you were a warrior and sort of eat like one? I was first an explorer and only need to switch my leg type to be one again!
Do you have very visible tendons on wrists and legs?
Do you have a longer torso with shorter legs?
These were some strengths for me being a teacher.

Tomatoes/Peppers have always botherd me. I can't beleive that as a type A your not more sensative to them? Is your genotype teacher or warrior?