Our Three Blood Type Household
What happens when a blood type O mom and a blood type AB dad have a baby? They automatically go from two to three blood types in the house!
To learn more about how your blood type influences your health, check out my article What is the Blood Type Diet, part 1 and to understand how we ended up with a third blood type in our family here’s a quick review of blood type genetics.
We knew we could only have either a blood type A or blood type B baby, it just remained to be seen which type my daughter got in this 50/50 draw. When she was about six months old and ready to start solid foods, we blood typed her using one of these home blood typing kits. We were all prepared for tears but surprisingly she didn’t react AT ALL – the automatic lancet in the kit is so fast and almost painless!
The result? She is… Blood type A! And a nonsecretor too – both my husband and I are nonsecretors, so we only have those alleles to pass along. To learn more about secretor status, check out my article What is the Blood Type Diet, part 2.
The Chicken Challenge
Once upon a time when I was on my own as a blood type O, the two most common animal proteins (beef and chicken) were beneficial and neutral for me respectively – easy. Once my blood type AB husband came into my life, it got A LOT more challenging because for him both of these are avoids!
For my blood type B and AB patients, avoiding chicken (and also beef if you are AB) can definitely help them feel better but it can be very challenging to find turkey out there in restaurants and grocery stores!
In my house I am now cooking for both a blood type AB husband and a blood type A daughter, both of whom are nonsecretors, so turkey changes from neutral to beneficial for both of them. So I’ve stepped up my efforts to find and use turkey as much as possible!
I also want them both to eat lots of veggies and meatballs are a great way to deliver on this too! These meatballs can be made in large batches and frozen to reheat quickly and are a BIG hit in my house!
Veggie-ful Turkey Meatballs
Makes about 48 meatballs
- 2 pounds ground turkey (if you can get dark meat, it is more flavourful but white meat is fine too)
- 1 onion, chopped
- 4 cloves garlic, crushed
- 1 Tbsp olive oil or ghee
- 2 medium carrots, grated
- 1/3 cup frozen peas
- ½ tsp cumin
- ½ tsp coriander
- 1 tsp sea salt (I leave the salt out when making these for my toddler)
- 1 egg
- Preheat oven to 350 degrees F.
- Heat oil in small pan over medium-low heat.
- Cook onions until translucent, then add garlic and cook until golden.
- Add carrots and peas and cook until softened.
- Remove mixture from heat and let cool a bit.
- Place mixture in food processor, add spices, salt, and egg, and blend until smooth.
- Add veggie mixture to ground turkey and thoroughly combine.
- Roll small-medium meatballs and arrange on baking sheets lined with parchment paper or reusable silicone baking mats. I use this one from Kitchen Stuff Plus.
- Cook for 20-25 minutes or until browned, turning once.