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15 Blood Type O Recipes You Absolutely Need to Try

I’ve attached a video for every recipe below from my favorite home cooks.

Blood Type O Recipes

If you’re looking to boost your energy and manage your weight, eating right for your blood type can make a big difference. For Blood Type O, focusing on lean proteins like fish and chicken, along with plenty of vegetables, can help you feel your best.

Foods like wheat and dairy might not be the best for you, but there are plenty of delicious options you can enjoy instead. Imagine savoring a meal that not only tastes great but also supports your unique health needs. So, let’s dive into some amazing recipes designed just for you.

Grilled Chicken Breast


  • 4 boneless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. In a large bowl, whisk together olive oil, Worcestershire sauce, honey, and lemon pepper.

  2. Add chicken breasts to the bowl and ensure they are well-coated with the marinade.

  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.

  4. Preheat your grill to medium-high heat.

  5. Mix garlic powder, onion powder, oregano, dill, salt, and black pepper in another small bowl.

  6. Take the chicken out of the marinade and sprinkle the spice mixture evenly over both sides of the chicken breasts.

  7. Brush the grill with a bit of oil to prevent sticking.

  8. Place the chicken breasts on the grill and cook for about 3-4 minutes on each side, or until they are no longer pink inside and reach an internal temperature of 165°F (74°C).

  9. Let the chicken rest for a few minutes before slicing and serving. Enjoy!

Baked Salmon


  • 1 salmon fillet (skin-on)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic (minced)
  • 1 lemon (zested and juiced)
  • Salt and pepper (to taste)
  • Fresh herbs (like dill or parsley, for garnish)


  1. Preheat your oven to 400°F (200°C). Grease a large baking sheet.
  2. Place the salmon fillet on the baking sheet. Season it with salt and pepper.
  3. In a small bowl, mix the olive oil, melted butter, minced garlic, lemon zest, and lemon juice.
  4. Pour the mixture over the salmon, making sure it’s well coated.
  5. Bake in the oven for 15-20 minutes or until the salmon flakes easily with a fork.
  6. Garnish with fresh herbs if desired and serve immediately.

Beef Stir-Fry


  • 1 pound sirloin steak, sliced into bite-size pieces
  • 2 tablespoons olive oil or sesame oil
  • 3 cloves garlic, minced
  • 3/4 teaspoon ground ginger, or fresh ginger
  • 1/4 cup low-salt soy sauce or tamari
  • 1 teaspoon sugar
  • 3-4 carrots, sliced on the diagonal
  • 1 broccoli head, cut into florets
  • 1 onion, sliced
  • Optional: red pepper flakes, to taste


  1. Marinate the Beef: Mix the sliced beef with soy sauce, ginger, and sugar. Let it sit for at least 15 minutes.
  2. Cook the Beef: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry until browned. Remove from the pan and set aside.
  3. Cook the Vegetables: In the same pan, add the remaining oil. Stir-fry the garlic until fragrant. Add the broccoli, onion, and carrots, and cook for 4-5 minutes until tender.
  4. Combine: Return the beef to the pan. Mix everything together and cook for another 2 minutes until heated through. Add red pepper flakes if using.
  5. Serve: Serve hot with a side of rice or noodles. Enjoy your delicious and healthy beef stir-fry!

Turkey Meatballs


  • 1 lb ground turkey
  • 1 cup shredded carrot
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1/4 cup rolled oats
  • 2 teaspoons chopped garlic
  • 3 tablespoons olive oil (or canola oil)


  1. In a large bowl, mix ground turkey, shredded carrot, onion, celery, rolled oats, and garlic.
  2. Use your hands to form the mixture into 1 to 1.5-inch meatballs.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Place meatballs in the skillet and cook for about 5 minutes, turning constantly to brown all sides.
  5. Alternatively, preheat oven to 400°F and place meatballs on a lined baking sheet.
  6. Bake for 15-20 minutes or until meatballs are cooked through.

Lamb Chops


  • 4 lamb chops
  • 1/2 teaspoon salt
  • Pepper to taste
  • 2 cloves garlic, crushed
  • 1 tablespoon rosemary, chopped
  • 2 tablespoons olive oil
  • Optional: yogurt sauce for serving


  1. Season the lamb chops with salt, pepper, crushed garlic, and rosemary.
  2. Rub the chops with olive oil to coat them evenly.
  3. Preheat a grill to very high heat.
  4. Flame grill the chops quickly until the outside is charred but the inside remains rare.
  5. Remove the chops from the grill and let them rest for a few minutes.
  6. Serve the chops with yogurt sauce if desired.

Vegetable Omelet


  • 2 teaspoons olive oil
  • 1/4 cup chopped mushrooms
  • 1/4 cup chopped onion
  • 1 cup fresh spinach
  • 2 large eggs
  • Pinch of salt
  • Pinch of pepper
  • 1/4 cup diced tomatoes


  1. Heat the olive oil in a non-stick skillet over medium heat.
  2. Add the mushrooms and onion to the skillet. Cook until softened, stirring occasionally.
  3. Add the spinach to the skillet and cook until wilted, stirring a few times.
  4. In a small bowl, whisk together the eggs with a pinch of salt and pepper.
  5. Pour the egg mixture into the skillet with the vegetables.
  6. Cook until the eggs are set, stirring gently if needed.
  7. Sprinkle diced tomatoes on top before serving.

Tuna Salad


  • 10 oz. canned albacore tuna (drained, packed in water)
  • 3 tablespoons shredded carrots
  • 2 tablespoons mayonnaise
  • 1 tablespoon diced onion
  • 1 tablespoon chopped parsley
  • Sea salt, to taste
  • Cracked black pepper, to taste


  1. Drain the canned tuna and transfer it to a mixing bowl.

  2. Add the shredded carrots, mayonnaise, diced onion, and chopped parsley to the bowl with the tuna.

  3. Mix all the ingredients well until they are thoroughly combined.

  4. Season with sea salt and cracked black pepper to your liking.

  5. Serve the tuna salad on toast for a sandwich or on rice crackers for a snack.

Roasted Vegetables


  • 2 cups broccoli florets
  • 1 cup mushrooms, sliced
  • 1 cup butternut squash, cubed
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 bell pepper, chopped
  • 1 onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


  1. Preheat your oven to 425°F (218°C). Lightly oil a baking sheet or use nonstick spray.
  2. Place all the vegetables in a large bowl.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, rosemary, garlic powder, salt, and pepper.
  4. Pour the mixture over the vegetables and toss well to coat.
  5. Spread the vegetables in a single layer on the prepared baking sheet.
  6. Bake for 30 to 40 minutes, until the vegetables are tender and slightly browned.
  7. Check for doneness starting at 25 minutes to avoid overcooking.
  8. Serve your roasted vegetables warm.

Beef and Broccoli


  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cups broccoli florets, cut
  • 1 carrot, sliced
  • 1 tablespoon ginger, minced
  • 3 cloves garlic, minced
  • 2 tablespoons tamari sauce
  • 1/4 cup water


  1. Heat a skillet over medium heat and brown the ground beef. Drain any excess liquid.
  2. Add olive oil and chopped onion. Stir and cook until onions are soft and translucent.
  3. Add broccoli, sliced carrot, ginger, garlic, tamari sauce, and water to the skillet.
  4. Cover and cook until the broccoli is tender, about 5-7 minutes.

Enjoy your delicious beef and broccoli dish!

Greek Salad


  • 1 head romaine or leaf lettuce
  • 1 cucumber, sliced
  • 1/2 cup feta cheese
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, crushed
  • Sea salt, to taste


  1. Wash and chop the lettuce.
  2. Slice the cucumber.
  3. Combine the lettuce and cucumber in a large bowl.
  4. Crumble the feta cheese over the salad.
  5. In a small bowl, whisk together olive oil, lemon juice, crushed garlic, and sea salt.
  6. Pour the dressing over the salad.
  7. Toss everything together until the salad is well coated.
  8. Serve immediately.

Spinach and Mushroom Frittata

You will need:

  • 10-12 inch ovenproof skillet
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 2 cups fresh spinach
  • 1 tablespoon water
  • 6 large eggs
  • 1/2 cup shredded cheese (optional)
  • Salt and pepper to taste


  1. Preheat your oven to 350°F (175°C).

  2. Heat the olive oil in the skillet over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes until softened.

  3. Add the sliced mushrooms and thyme. Cook, stirring often, for an additional 5 minutes, or until the mushrooms are soft.

  4. Remove the skillet from the stove. In another pan, place the spinach with 1 tablespoon of water. Cover and cook until wilted, then drain and cool.

  5. In a bowl, beat the eggs with salt and pepper. Add the drained spinach and cheese, if using.

  6. Pour the egg mixture into the skillet over the cooked mushrooms and onions. Stir to combine.

  7. Place the skillet in the preheated oven and bake for 10-15 minutes, or until the eggs are set.

  8. Let the frittata cool slightly before slicing and serving.

Enjoy your delicious spinach and mushroom frittata!

Baked Cod


  • 4 cod fillets
  • 2 tablespoons olive oil
  • 1 lemon (zested and juiced)
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 shallot, chopped
  • Pepper to taste


  1. Preheat your oven to 350°F (175°C).

  2. Sprinkle the chopped shallot in the bottom of a baking dish.

  3. Rub each cod fillet with olive oil.

  4. Place the fillets on top of the shallots in the baking dish.

  5. Combine the lemon zest, lemon juice, thyme, and salt in a small bowl.

  6. Drizzle the lemon mixture over the fish.

  7. Bake for 15 minutes or until the fish is opaque and flakes with a fork.

  8. Season with pepper to taste and serve warm.

Beef Burger (No Bun)


  • 1 lb ground beef
  • 1 small onion (optional), finely chopped
  • 1 egg
  • Salt and pepper, to taste
  • Your favorite seasoning (e.g., garlic powder, paprika)
  • 6 lettuce leaves
  • 6 slices of cheese (optional)
  • 12 pieces of cooked bacon (optional)
  • Tomato slices (optional)
  • Mustard or mayonnaise (optional)


  1. Mix the Ingredients: In a bowl, combine the ground beef, onion, egg, salt, pepper, and seasoning. Use your hands to mix until well combined.

  2. Form the Patties: Divide the mixture into 5 portions. Take each portion and squeeze it into a firm, flat burger shape. The firmer you squeeze, the better it stays together.

  3. Cook the Patties: Preheat your grill or skillet. Cook each patty for 4-5 minutes per side, or until they reach your desired doneness. Top with cheese in the last minute if you like.

  4. Prepare the Lettuce Wraps: While the burgers are cooking, lay out the lettuce leaves. Place one patty on top of each leaf.

  5. Add Toppings: If desired, add bacon, tomato slices, and your choice of condiments like mustard or mayo.

  6. Assemble: Cover each patty with another lettuce leaf to create a bunless “sandwich.” Serve immediately and enjoy!

These bunless beef burgers are a tasty, low-carb option perfect for those following a blood type O diet.

Chicken Fajitas (Lettuce Wraps)


  • 1 lb chicken breast, sliced thin
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 tablespoon fajita seasoning
  • 1 pack romaine lettuce leaves
  • Salt and pepper, to taste


  1. Heat olive oil in a large pan over medium-high heat.

  2. Add sliced onions and cook for 4-5 minutes until softened.

  3. Add sliced bell peppers to the pan and sprinkle with fajita seasoning. Cook for about 3-5 minutes.

  4. Add sliced chicken to the pan, and stir to coat with seasoning. Cook until chicken is done, about 7-10 minutes.

  5. Season with salt and pepper to taste. Remove from heat.

  6. Serve the chicken and veggies in romaine lettuce leaves. Enjoy!

Lentil Soup


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 apple, peeled and diced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon curry powder
  • 1 cup dried lentils, rinsed
  • 5 cups vegetable broth
  • Salt and pepper to taste
  • 1 lemon (optional)


  1. Heat olive oil in a large pot over medium heat.

  2. Add chopped onion and minced garlic. Cook for about 2 minutes.

  3. Add diced carrots, celery, and apple. Cook, stirring occasionally, for 7-10 minutes until they soften.

  4. Stir in cumin, coriander, and curry powder. Cook for another minute.

  5. Add lentils and vegetable broth. Bring to a boil.

  6. Reduce heat to low, cover, and let simmer for 30-40 minutes until lentils are tender.

  7. Season with salt and pepper to taste.

  8. If desired, squeeze lemon juice into the soup before serving.