THE SHADRE METHOD

Let me ask you all a simple question: Do you know your blood type? Well, I didn't know mine until quite recently. My girlfriend, Shadre Leonard, is going to give us some fascinating insights into staying in shape and eating for your blood type! Here’s what Shadre had to say:

Shadre Leonard

Eating for Blood Type O+

"Everyone responds differently to nutritional plans. For me, managing hunger is a key part of maintaining a consistent gym routine. Sticking to meals that are beneficial and act like medicine for my body has helped me lose weight and feel satisfied. According to Dr. Peter J. D'Adamo, his research suggests that the first humans had type O blood. As hunter-gatherers, they needed fewer carbs and more protein. This was fascinating for me to discover, especially since I’m from Graaff-Reinet, known as the Great Karoo.

Eating for O+ blood type can lower inflammation, clear skin, boost energy, and help with weight management. The recommended foods are rich in protein, including lean meats, poultry, fish, fruits, and vegetables. Think salmon, cod, beef, lamb, hake, broccoli, spinach, and a good olive oil. For exercise, vigorous aerobic activities like running, jogging, and cycling (both indoor and outdoor) are ideal.

Adopting methods tailored to my body and mental health has been a four-year journey of consistency, health consciousness, and living a life filled with positive energy!"

Skinny Chef

Thank you for sharing, Shadre! My mom has recently been struggling with blood pressure issues, and this could be a great alternative for her to consider.

Well folks, there you have it – the Shadre Method! It works for her and is definitely worth a try if you know your blood type. Thanks for reading my first blog. You won't be leaving empty-handed! I’ve also shared a recipe from my book, The Skinny Chef Diaries, perfect for O+ blood types and other various conditions.

Please feel free to share your comments and reviews. Till then, same place, same time next week. Let's eat healthy and stay skinny!

Salmon Salad Nicoise

Salmon Salad Nicoise

Whilst working with the Italian chefs, I was educated about the long-lasting rivalry between French chefs and Italian chefs. The French obviously claim to be the best and vice versa. Personally, I love both cuisines; they both have specialised techniques which require a lot of practice to master. Salad Niçoise is a classic salad that origi- nated in the French city of Nice. It is traditionally made with tomatoes, hard boiled eggs, olives, anchovies or tuna. This version has salmon, which is rich in omega-3 fatty acids, protein, and great for maintaining muscle mass during weight loss. Salmon is also loaded with selenium,which aids bone health and decreases thyroid antibodies in people with autoimmune thyroid disease. The little gem lettuce used in this recipe is also full of vitamins, minerals and fibre. The fava beans in the recipe (which are green legumes) are also loaded with protein, fibre and minerals.

Ingredients

•   120g baby gem lettuce, washed

•   450g fresh salmon, cut into cubes and char- grilled on a griddle plan for five minutes on each side

•   2 large whole tomatoes, cut into wedges

•   2 small cucumbers, sliced

•   12 black olives

•   1 onion, finely chopped

•   ½ red onion, thinly sliced

•   4 medium hard-boiled eggs, each egg cut into 4 nice wedges

•   6 anchovy fillets

•   ½ green pepper, thinly sliced

•   120g cooked fava beans

•   1 garlic clove, halved

•   ½ spring rosemary, finely chopped

•   6 fresh basil leaves, left whole

•   6 tablespoons extra virgin olive oil

•   2 tablespoons red wine vinegar

•   Salt and pepper to taste

•   Serves 6

Method

1. In a bowl, prepare vinaigrette by mixing the olive oil, vinegar and rosemary together, then add salt and pepper to taste.

2. Rub a large plate with the garlic clove. Place a bed of baby gem lettuce onto the plate. Arrange tomatoes, boiled egg segments, cucumbers, green peppers and salmon, anchovies, olives and fava beans on top of the lettuce.

3. Pour the vinaigrette over the salad and garnish with the basil.