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Blood Type Diet-Friendly Recipes for a Guilt-Free Thanksgiving

The holidays are here, but that doesn’t mean you need to ditch your healthy eating habits! Let’s skip waking up on January 1, 2025, feeling the need to shed holiday pounds and get back in shape. With a little planning, you can enjoy Thanksgiving recipes and holiday meals that are not only delicious but also good for you. These Blood Type Diet-friendly dishes are perfect for keeping balance on your plate while celebrating with loved ones. Plus, check out the treats section for indulging without bulging. 

Traditional Turkey

Turkey is approved for all blood types so feel free to enjoy. Always go for Organic if you can and remember, the breast meat has the fewest calories and least saturated fat if you are watching your weight. Top with your favorite BTD herbs and feel good about leftovers!

Dressing

Skip stuffing the bird and go for this BTD approved dressing

Ingredients

  • 8 slices whole grain or wheat spelt bread (based on your type)
  • 2 cups stock** (Turkey stock is right for all types)
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons of blackstrap molasses or maple syrup*** (can substitute date syrup depending on your type)
  • ¼ cup dried cranberries
  • 1 egg
  • ¼ teaspoon sea salt
  • Ghee or olive oil for coating

Directions

  • Pre-heat the oven to 350°F.
  • Toast the bread slices until lightly browned. Allow the bread to cool, then cut into 1-inch squares.
  • Place bread pieces in a 2-quart heatproof bowl.
  • Add stock to a 2-quart saucepan. Add the thyme, molasses and the cranberries/dried fruits of your choice. Reduce the heat to medium-low, cover and simmer for 15 minutes.
  • Pour the stock mixture over the bread pieces. Add egg to the mixture along with the salt. Mix well.
  • Coat a 2-quart casserole dish with ghee or olive oil. Spoon the stuffing into the dish and bake for 30 minutes.
  • Lightly brown the stuffing under the broiler, and remove from the oven.
  • Serve with turkey and all the trimmings, and enjoy this delicious and healthy stuffing.

Note:  All ingredients are either beneficial or neutral for all blood types.

Cranberry Sauce

Avoid added artificial sweeteners and try this CranPearry Relish

Ingredients

  • 1 package of frozen Cranberries – thawed
  • 3 Ripe Pears – cut into slices and roasted (peeling optional)
  • 2 TBSP Lemon juice

Directions

  • Pulse the Cranberries and Lemon juice in a food processor
  • Add roasted Pears and continue to process to desired consistency
  • Taste and if not sweet enough you can add a little date syrup

We hope you give these a try and let us know what you think. Look for more recipes, videos, in-person events, and tips for healthy living as we continue to assist you on your health journey.

Brussel Sprouts

Roast in a little olive oil and top with your favorite herbs.

Green Bean Casserol

A fresh take on a holiday favorite that’s right for all types.

Ingredients

  • 1 pound fresh or frozen cut green beans or 2 cans cut green beans
  • 1 tablespoon butter or ghee
  • 2 tablespoons arrowroot, spelt, oat or rice flour
  • 2 cups rice, nut, goat or cow’s milk or 2 cups vegetable, chicken or turkey stock or broth (choose the right ones for your type)
  • 1 cup sliced or diced mushrooms
  • 1-2 cloves garlic
  • 1 medium onion, diced
  • butter or ghee and olive oil for sauteing
  • chopped fresh or dried thyme or marjoram
  • 3-4 slices turkey bacon, fried and chopped (optional)

Directions

  • Preheat the oven to 375F.
  • Blanch the fresh green beans by dipping them in boiling water for about 30 seconds, then put them in ice water to stop the cooking process. When they are cool, dry them and set aside. (You can also thaw out some frozen beans instead, or open and drain two cans of cut green beans.)
  • Make a roux by melting the tablespoon of butter or ghee in a saucepan. Add the two tablespoons of flour into the melted butter, stirring to a smooth paste. If it starts to brown, let it get to a golden brown color before SLOWLY adding the milk or broth, stirring constantly to dissolve any lumps.
  • Bring to a simmer. Once the milk or broth is thickened, set aside.
  • In a skillet, melt some ghee and mix it with a bit of olive oil. Saute 1 cup mushrooms, sliced or diced, 1-2 cloves garlic, minced, and 1 medium onion, diced, in the ghee/oil mixture, until the onions and garlic are translucent and the mushrooms start to release their juices.
  • Add the mushrooms, garlic and onions to the thickened milk broth mixture and stir together. Season if desired.
  • Put the dried blanched or thawed green beans into a 2-quart casserole dish. Sprinkle some chopped fresh or dried thyme or marjoram. Pour the sauce over the beans and stir together. Bake for 30 minutes.
  • If you wish you may add in chopped pan-fried turkey bacon, or put some on top to replace the french-fried onions.

No Corn - “Corn” Bread

No corn? No problem! This bread has all the flavor without the compromise.

Ingredients

  • 1 cup millet flour
  • ½ cup quinoa flour
  • ¼ cup brown rice flour
  • ¼ cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • Pinch turmeric
  • 3 large whole eggs
  • ¾ cup rice milk
  • 4 tablespoons of ghee, melted and cooled (plus more for greasing)
  • 2 tablespoons agave syrup

Directions

  1. Pre-heat the oven to 375°F. Grease an 8 x 8 baking dish with ghee.
  2. Start by combining the dry ingredients in a large bowl: millet flour, quinoa flour, rice flour, almond flour, baking powder, baking soda, salt and turmeric. Mix until well-blended.
  3. In a separate bowl, whisk the wet ingredients: eggs, milk, ghee and agave. Add the wet mixture to the dry ingredients, and stir until free of lumps.
  4. Pour batter into the greased baking dish and bake for 25-30 minutes or until a toothpick inserted into the bread comes out clean.
  5. Once bread has cooled, you can achieve a toasty crust by turning the oven up to 400°F and cutting the bread into 1 inch cubes. Place cubed bread on a baking sheet in a single layer, and toast for 6-8 minutes, flipping once so that the bread becomes evenly toasted and slightly browned around the edges.

Holiday Pie

A sweet and spicy squash-filled treat that’s as festive as it is healthy.

  • Crust
    • 4 cups rice flour
    • 2 tsp arrowroot powder
    • 7 oz ghee, and a little extra to grease the pie dish
    • 1 tbsp agave syrup
    • 12 tbsp ice water
  • Filling
    • 2 large eggs
    • 4 tbsp agave syrup
    • ¼ tsp ground cloves
    • ½ tsp ground ginger
    • ¼ tsp ground nutmeg*
    • 1 tsp ground cinnamon**
    • 15 oz steamed squash, skin discarded and pureed
    • 1 cup almond milk***

*Nutmeg is an Avoid for Type O secretors.

**Cinnamon is an Avoid for Type O non-secretors & Type Bs.

***Almond milk is an Avoid for Type O non-secretors. Substitute with rice milk.

Instructions

  • Pre-heat the oven to 350°F.
  • In a food processor, mix together the crust ingredients, and pulse until the dough is well-combined.
  • Line a tray with greaseproof paper, place the ball of dough on top, and cover with another sheet of greaseproof paper. Roll the dough out to an even thickness of ¼ inch and refrigerate for 10 minutes.
  • In the meantime, whisk together the eggs with the agave syrup and spices. Add the squash puree and almond (or rice) milk, and mix until combined.
  • Lightly grease your pie dish with some ghee. Get the dough from the fridge, and transfer carefully to the pie dish. Rice flour makes for a delicate dough, so you may need to flatten the edges with your hands in the mold. Loosely cover with parchment paper.
  • Pre-bake the pie crust for 12-15 minutes and discard the parchment paper.
  • Pour the pie filling in the crust, and bake for another 30-40 minutes until a knife comes out clean. If the crust starts browning, loosely cover the pie with a sheet of foil in the oven. Enjoy!

Almond Spice Cookies

Simple, spiced, and oh-so-satisfying for any holiday cookie platter.

Ingredients

  • 2 eggs
  • 1 cup rice flour
  • 1 ½ cups almond meal
  • ½ cup agave syrup
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon ground ginger (optional)

 

Instructions

  • Preheat oven to 300°F. 
  • Prepare cookie sheets by greasing them or covering with parchment paper.
  • Combine all ingredients in a mixing bowl. 
  • Scoop cookie mix by the tablespoonful onto cookie sheets. 
  • Bake for 10 minutes. Let cool. 
  • Store in an airtight container or zip lock bag.

Cranberry Biscotti

A crunchy holiday treat with a touch of tart and just the right amount of sweetness.

Ingredients

  • 1 cup rice flour (brown or white)
  • ½ cup honey*
  • ½ cup dried cranberries
  • 1 egg
  • 1 teaspoon of vanilla extract**
  • 1 teaspoon baking soda
  • 3 tablespoons of ghee
  • Add 1 tablespoon of Unflavored Uniblend Protein Powder for a fueled up biscotti!

*Honey is an Avoid for Type AB non-secretors and Type O non-secretors. Substitute agave syrup.

**Vanilla is an Avoid for Type O non-secretors. Omit.

Directions

  • Pre-heat your oven to 350°F.
  • Whisk together the egg with the vanilla and honey until well combined.
  • In the bowl of an electric mixer fit with a paddle attachment, mix the egg mixture with the flour, ghee and cranberries. Add the baking soda at the end. The dough should be thick and bread-like. If it is too loose, add a little bit of flour, a tablespoon at a time.
  • On a floured surface, shape the dough into a little log about 7 x 3 inches. Bake in the oven for 18-20 minutes.
  • Take the biscotti log out, allow it to cool for a few minutes and reduce the heat of the oven to 300°F.
  • With a serrated knife, cut it into slices about ½ inch thick.
  • Lay the slices in the baking tray and bake for 10 minutes or until golden brown.
  • Allow the biscotti to cool completely before eating. Enjoy!

Holidays are for celebrating—and with these healthy holiday recipes, you can do just that without sacrificing your wellness goals. From a festive Thanksgiving feast to cozy treats, these dishes are designed to keep you feeling your best. Add in some fun movement (think a walk to admire holiday lights or sledding with the kids), and you’ve got a season filled with health, happiness, and balance. Cheers to a healthier you in 2025!

Want more ideas for a healthy holiday season? Check back for more tips or contact our office for holistic health coaching!

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Jane Bowser, Ed.D

Dr. Jane Bowser is a certified health coach, nutritionist, and personal trainer, blending academic expertise with a passion for holistic wellness.

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