Healthy Eating for a Busy Life

Eating healthy requires quite a bit of work. From grocery shopping to washing, chopping and cooking, every step takes time—something a busy working person might find to be a burden. Most of my friends who have once been inspired to eat more healthily, got discouraged when they realized how much time and energy it would take to prepare meals for themselves day in and day out.

The food culture where I live, Hong Kong, has stooped to such a level that I dare to say that the majority of the people do not take charge of what they put into their mouth. We are what we eat, hence, I see trouble down the road with their health.

Domestic helpers are a norm in this society. They do the grocery shopping and cooking on top of cleaning and taking care of kids and pets. Now, one would be lucky enough to get a helper who is good at cooking. To find one who knows about the nutritional value and how that translates into physical health would be like finding a needle in a haystack.

If one doesn’t have a domestic helper, no worries. There will always be a cheap fast food joint around the corner that caters to a Hong Konger’s East-meets-West taste. Of course, if one is better off, one can find a gourmet restaurant in just about any spot, and visit one every day.

Another option is that mama mia would cook for live-at-home children, including adult children.

In neither of the three cases is real nutritional knowledge injected into the dishes. One might say the third option is better. Sure. But the Chinese traditional dishes do not always produce disease-free people. There are a lot of flaws in a tradition that has gone through thousands of years and not necessarily evolved with time. There is a general lack of science and discrimination, not to mention the safety issues with food from China.

Anyway, what I’m trying to get at, is that there is a way to “eat right” (for your type) and still able able to fit that into a busy life. It’s all about planning and, yes, work. But this work can be fun too. Why not think of food prep as alchemy? Or painting with colorful raw ingredients?

Let’s have a look at how I paint with healthy ingredients that are right for my blood type and genotype and how I prepare meals in batches so I can get through my busy work week with a breeze:

Weekly Morning Shake

Morning protein shake mixtures consisting of Protein Powder for Type “O”, goji berries, apricot kernals, Trehalose, flaxseeds, chia seeds, hemp seeds and choline.

Salad stored in mason jars is kept fresh through the whole week.

Salad stored in mason jars keep its freshness throughout the week.

A big pot of ratatouille customized for my type, to be served alongside meat/fish dishes during the week; a big pot of red wine lamb stew with root vegetables.

A big pot of ratatouille customized for my type, to be served alongside meat/fish dishes during the week; a big pot of red wine lamb stew with root vegetables.

Free range chicken broth with parsnip, pumpkin, carrots, onion and ginger.

Free range chicken broth with parsnip, pumpkin, carrots, onion and ginger.

Pre-mixed breakfast protein and pre-chopped salad in mason jars are great ideas for rushed mornings. All I need to do to prepare breakfast is to cut up two or three pieces of beneficial fruits, dump them into the blender along with the protein mix and some water et voilà!

When I head off to work, I just grab one of those mason jars and a can of wild-caught deep sea fish, an egg or some left-over dinner for lunch.

As for dinner, which is often pretty rushed for me as I need to go to my ballet training in the evening, I still get to have a nice, sit-down casserole with a baked grassfed steak and ratatouille, or a bowl of chicken broth or lamb stew. I often supplement these dishes with at least 2 cups of steamed organic green-leaf veggies.

I call these “fast food with dense nutritional value.”

Typically I devote a full day over the weekend for the bulk of my food prep for the following week. When there is an “overflow” of food, I just freeze it in mason jars. This is very handy as I can then thaw the food on days when I’m too busy to cook.

Lust can cook. So can you.


  1. Very cool and effective. What protein powder is ok for type o?

    Also, can u share ur chicken soup recipe and Method? My broth comes out so cloudy and full of fat… Its too greasy and gross.

    Lastly, what’s ur ratoolile. Recipe?

    • Hi Stacy, the protein power I use is Dr. D’Adamo’s own formula, which consists of some egg whites, rice protein concentrate, bromelain, alpha lipoic acid, among other ingredients. You can find it here:

      If you don’t use that, you can still benefit from the protein and good fat in the chia, flax and hemp seeds. I sometimes would add a tablespoon of hemp oil to the shake to make it smoother and more filling.

      Regarding the chicken soup, I suspect the reason why yours comes out cloudy and fat is because you did not skim off the fat at the beginning of the cooking. I usually let the water boil, add the chicken pieces and then skim off that “skum” on the surface quickly. This way, the broth will maintain its clarity throughout. Then I would add carrots, parsnip, onion and something I forgot to mention in the caption–tomatoes. This last batch also contained some pumpkin. It made the soup taste especially sweet. Don’t forget sea salt at the end, and a few drops of lemon juice in the last 15 minutes to extract minerals from the bones.

      The ratatouille is a vegetable medley typical of the south of France. It usually consists of tomatoes, zucchini, red bell pepper, eggplants and provenciale spices. But I have gotten rid of the eggplants because this nightshade vegetable is an avoid (it causes inflammatory reactions). I substitute with whatever veggies I can get my hands on locally. Usually I would use asparagus, haricots verts, okras, and sometimes butternut squash and pumpkin, on top of the original ingredients (tomatoes, zucchini and red bell pepper). I intend to write a separate blog about the ratatouille later on. Stay tuned!

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