Friday, September 2, 2011

VW Camper Cookbook Tuna Salad

While browsing the shelves of the bookmobile (imagine a library van where you can check out books) I came across The Original VW Camper Cookbook.  I had to share this recipe with you.  You can easily cook it while camping in your VW bus/van thingy.  You know we all have one of those!  It was actually very easy and pretty darn tasty too... if you like tuna.  Enjoy :)

1 can/bag tuna
1 hard boiled egg
1 sliced tomato (all I had were cherry)
1 slice of onion
vinegar and olive oil

Place onion and tomato on plate.  Top with tuna and egg.  Drizzle with vinegar and oil.  Salt and pepper if your heard desires.

Tuesday, July 26, 2011

Coconut Banana Smoothie

Here's another smoothie recipe I love!  I think I may be addicted to smoothies.  YUM YUM :)

1 cup Silk Pure Coconut Vanilla coconutmilk
1 banana
½ cup ice
Raw Honey (opt)

Place in blender and blend until smooth

*I prefer to use raw honey as a sweetener.  I have tried products like Stevia in the past and didn't care for it.  I feel raw honey is a better choice because you can eat it exactly how it comes from nature (if you are brave enough to stick your hand in a bee hive :)

Monday, July 18, 2011

Turkey Breakfast Sausage

Here's a delicious sausage recipe without all the added junk (you know, the stuff in the ingredients list you can't pronounce!).  These are moist and have a great zip from the cayenne pepper.  YUM!  Enjoy :)

1 pound ground turkey
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
2 teaspoons olive oil

In a large bowl, combine the turkey, salt, sage, thyme, nutmeg and cayenne. Shape into eight patties.
In a large skillet, cook patties in oil over medium heat for 5 minutes on each side or until juices run clear. Drain on paper towels.

Wednesday, July 13, 2011

Oven Roasted Green Beans

Here's a delicous way to cook up some fresh green beans :)

1/2 lb green beans trimmed and snapped in half
1/4 cup olive oil
sea salt and black pepper to taste.

Preheat oven to 425.  Line a cookie sheet with tin foil.  Toss the green beans in the olive oil, salt and pepper.  Spread the green beans evenly on the cookie sheet and bake for 20 minutes.

Monday, July 11, 2011

Strawberry Banana Smoothie

Dear Smoothie,
I think I'm in love with you. Your cool, creamy goodness is divine on a hot summer day.  I love you for breakfast or a refreshing snack.  Ta ta for now. 

Heidi :)

Here's a deliciously, delicious (um... did I mention delicious) smoothie recipe.  I think I need to type fast so I can go make another one :) Enjoy!

1 cup Silk Pure Coconut coconut milk (with the Silk Almond milk in the dairy section)
1 banana
1/2 cup strawberries
1/2 cup ice
drizzle of honey (optional)

Mix all in blender or magic bullet.  Blend until smooth. 

Friday, July 8, 2011

Paleo Brownies

Here's something sweet for an occasional treat.  I know the chocolate's pushing it, but for the paleo chocoholic this dessert is heaven!  I was super-surprised by the deep, rich chocolate flavor and fudgy texture.  Very impressive for a nut based brownie.  You may want to cut these and freeze the rest so you aren't tempted to gorge yourself silly (um... I wouldn't know this personally, but if you do that you will feel very sick because they're so rich :)  Enjoy your chocolaty treat!

16 oz. walnuts
1 egg
1 cup raw honey
1/2 cup cocoa powder
1 tsp vanilla
1/2 tsp coarse sea salt
1 tsp baking soda
2 oz. unsweet dark chocolate- chopped

Preheat oven to 325.  Grease an 8x8 pan with coconut or olive oil.  Pulse walnuts until they turn into a smooth and creamy nut butter.  Beat egg and add to nut butter along with vanilla and honey.  Stir.  Add cocoa, salt and soda.  Mix well and stir in chopped chocolate.  Bake 30-40 minutes.  It is done with a toothpick inserted near center comes out clean.

* It will puff up while baking and then settle when it cools. 

Wednesday, July 6, 2011

Pecan Crusted Chicken

I was surprised when I turned on computer to see I had a follower!  Who else but your friend follows your 1 recipe blog that isn't finished yet? I better get busy posting!!  My pear salad needs something to compliment it and this moist, flavorful chicken's a winner!  The honey mustard glaze is divine.  I think I may be in love with it... but I have cut out all sugar (4 years ago) AND artificial sweetener (I'm a recovering addict) and may admit to attacking the honey bear while making this recipe :)  Enjoy!

4 chicken breasts
1/2 cup spicy brown mustard
2 TBSP raw honey
1 cup pecans
sea salt

Pre heat oven to 350. In a medium sized mixing bowl blend together the mustard and honey.  Toss the pecans in a food processor and pulse until the nuts are finely chopped.  Pour the chopped pecans either on a plate (paper plates are great so you can throw it away).  Using a paper towel, remove any excess moisture from the outside of your chicken breasts.  Taking one chicken breast at a time, place the chicken into the mustard/honey mixture and coat on both sides.  Transfer chicken to the chopped pecans and again cover both sides.  Place coated chicken into a greased glass baking dish (I used a little olive oil spray to cover the bottom of the dish) and sprinkle each chicken breast with just a little sea salt.  Bake at 350 for 45 minutes or until the chicken juices run clear.

Tuesday, July 5, 2011

Fancy Pear Salad

It's the first post on my new blog!  I hardly have time to post on Tried & True and I've started another one.  I'm insane... Wait.  Did I just admit to being insane?  It sounds better to say I want to share insanely good, healthy recipes fitting into a natural way of eating.  It's eating without all the added junk that makes you feel gross.  All of my Tried & True Cooking With Heidi  recipes do not fit this mold, so I needed an outlet to share them without boring all those viewers who like their flour, sugar and additives :)  Enjoy this yummy one from Everyday Paleo!

5 oz. bag mixed salad greens
1 diced pears
1/2 thinly sliced red onion
Extra-virgin olive oil to taste
3 TBSP balsamic vinegar
1/3 cup crushed pecans
Black pepper to taste

1.  Toss greens, pear and onions together.

2.  Drizzle salad with oil, vinegar and sprinkle with pecans

3.  Finish with cracked black pepper