Am I regretting my decision to give the blood type diet a chance? Yeah.
Am I beginning to question how such a restrictive diet could work in the long run? Uh-huh.
Am I going to give up? Hell, no! Cos my pride is the only thing bigger than my craving for tofu.
Yes I know that sounds ridiculous. Whoever craves tofu, right?
Anyways, back to my progress. I have decided to stay away from broccoli for a few days — I”ve been having it so often, them florets are starting to invade my dreams. Me and broccoli — I think we need some space.
And so, I’ve decided to turn to spinach (good for me) and eggs (good for me about 3/4 times a week) and cheese (good for me) and mushrooms (neutral — i.e. they arent beneficial but they ain’t gonna do me harm). Mix all these up — with salt, pepper, chilli flakes and some milk) and I got myself six pretty little muffin quiches (no pastry, as wheat is the enemy) that are delicious, healthy and type-B friendly.
Muffin Quiches (makes 6) ♣
3 or 4 medium to large button mushrooms (fresh is always better), sliced
2 tbsp leaf spinach (I used canned spinach), chopped
1 green chilli, chopped
1 tbsp crushed tomatoes (I used canned Italian tomatoes)
1 cup milk
leek (about a 3 inch stem), sliced.
mozerella cheese, cubed small
4 black olives for garnishing, sliced
1 tbsp butter
1. Heat butter in a skillet and add leek. Saute for about 3 mins, then add mushrooms. Cook till brownish (about 4 mins) and add spinach, tomatoes and green chilli. Cook for a few minutes and add chilli flakes, a pinch of salt and black pepper — be generous with the pepper. Take off the fire.
2. Heat oven at 180 C
3. Whisk eggs with milk, add salt and then add in the cooked ingredients.
4. Divide mix and half fill the muffin cups. Add cubed mozerella — distribute evenly in all six cups. Fill with remaining egg mix.
5. Top with sliced olives and bake for 40 mins.