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I prefer to be called a “hunter-gatherer.” E


ver wondered what people are talking about when they say they are following a Paleolithic, Mediterranean, or Sonoma diet? We were wondering, too, so we decided to do a little research. During the next few months, we will feature a different “food lifestyle” and provide recipes that fol- low the requirements. This month we feature the Paleo, also known as the hunter-gatherer or caveman, diet. The Paleo diet is a simple concept: chose foods that would have been eaten by a person that hunted and gath- ered, before the introduction of agriculture. Not all Paleo enthusiasts agree with various points in the diet, so there are several variations. In general:


Eat: fruits, vegetables, lean meats, eggs, seafood, nuts, seeds, and unrefi ned oils (such as coconut and olive oils)


Roasted Cauliflower Soup 1 large head caulifl ower


4 tablespoons olive oil, divided 1 teaspoon sea salt 1 large onion, diced 4 cups water or stock


Place caulifl ower head in a 9x13 baking dish, crown up. Rub with 2 tablespoons oil, then sprinkle with salt. Add 1/2 cup water to baking dish, then bake, uncovered, at 350 degrees F for 1 1/2 hours, or until a knife easily cuts through core. Remove from oven and allow to cool for handling. Chop caulifl ower and set aside. Heat remaining oil in a large saucepan, add onions and cook about 10 minutes or until very soft. Add caulifl ower and water or stock. Simmer until caulifl ower is very soft. Remove from heat. Using an immersion blender ( or standard blender using small batch- es), puree until smooth. Adjust salt to taste. Transfer back to saucepan and bring to a simmer before serving.


Chipotle Salmon 4 salmon fi lets (4-6 ounces each)


2 tablespoons olive oil 2 limes, cut in half 1 teaspoon sea salt


1 teaspoon chipotle powder


Preheat oven to 500 degrees F. Rinse salmon, pat dry, and lay on a metal baking sheet. Rub each fi let with oil, then squeeze juice of one-half lime over the top of each fi let. Sprinkle evenly with salt and chipotle powder. Top each fi let with lime half, cut side down. Turn oven down to 275 degrees F, and immediately place salmon in hot oven. Allow to cook 8-12 minutes, or until fi sh fl akes easily. If you don’t care for salmon, substitue cod or tuna.


Artichoke and Sun-Dried Tomato Chicken 4 skinless, boneless chicken breast halves


Salt and pepper to taste 2 teaspoons olive oil


1 (14.5 oz) can diced tomatoes with green peppers and onions 1/4 cup sun-dried tomato pesto


1 (14 oz) can artichoke hearts in water, drained and quartered


Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chick- en in skillet; cook, turning once to brown each side. Remove chicken, and set aside. Pour tomatoes into skillet; cook for 1 minute, stirring constantly, and incorporating brown bits from bottom. Stir in pesto and artichokes, and return chicken. Cover and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.


Avoid: dairy, grains, all processed foods and sugars, legumes (peanuts are a legume), starches, and alcohol


As with most things, a wealth of information is available on the Internet. In the meantime, though, enjoy these recipes that taste anything but prehistoric.


Northeast Oklahoma Electric does not recommend or endorse any eating plan. We encourage you to visit with your physi- cian or medical advisor prior to beginning any diet.


Paleo Breakfast Muffins 8 eggs


8 ounces cooked ham, crumbled 1 cup diced red bell pepper 1 cup diced onion 1/4 teaspoon salt


1/8 teaspoon ground black pepper 2 tablespoons water


Preheat oven to 350 degrees F. Grease 8 muffi n cups or line with paper liners. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffi n cups. Bake in the preheated oven until muffi ns are set in the middle, 18 to 20 minutes.


April 2014 - 11


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