4am

3:49a.m.
Woke up at 3:00 and cannot get back to sleep. I've started the nutrition program at Corepower. They set you up with a chart of foods that may be good for your blood type. I made a dinner (a very rare thing for me) last night and adjusted a menu (from Weight Watchers) for Morroccan Barley and Vegetable Pilaf and Tempeh so as to include more of the foods that are my "super energy" foods. So this is my recipe (more or less bearing in mind that I spice to taste and sight measure my vegetables too):

1/4 tsp Cumin
1/8 tsp Cinnamon
1 1/4 tsp Table Salt
2 tsp Olive Oil
2 Tbsp Dried Blueberries
1 Large Red Onion (cut into large sections)
2 Cups of Carrots (sliced into 1/4 inch chunks)
2 Cups of Turnips (peeled and cut into thick chunks)
6 Tbsp of Walnuts (hand crushed)
1 Cup of Uncooked Barley
1/4 Tsp Turmeric
1 package of Tempeh

1. Bring 6 cups of water and 1 teaspoon of salt to a boil in a large saucepan. Add barley, cover and simmer until tender, about 35 minutes.
2. Meanwhile, preheat oven to 450°F. Line a rimmed baking sheet with foil and coat foil with cooking spray.
3. Place carrots, turnips and onion on prepared baking sheet. Drizzle with oil and sprinkle with remaining salt and turmeric; toss to coat. Roast 25 to 35 minutes, tossing vegetables once or twice, until lightly charred and tender.
4. Drain barley and return to pot. Stir in blueberries, cumin, turmeric, and roasted vegetables.
5. Spray Tempeh with cooking oil and broil for several minutes. Cut Tempeh into pieces and toss with walnuts into barley pilaf just before serving. Yields about 1 cup per serving. (Note: Store for up to 3 days in the fridge.)


It was very yummy but I wonder if it gave me so much energy that sleep became a little difficult. If you're a blood-type A and want a filling yummy energy boosting meal, I recommend this one! The differences are substituting carrots for squash, dried blueberries for currants, walnuts for sliced almonds and Turmeric for Cayenne Pepper. I also used a bigger onion.

Good morning!
DND
4:11am