Tag Archives: primal

Baked Bratwurst with Sauerkraut

Bratwurst have been a family food since before I can remember. Growing up in Sheboygan, Wisconsin, my father remembers being relegated to the basement with other children at the Stayer’s house for cocktail parties. You may not know the Stayers, but they named their family business, a butcher store, after the town they lived in—Johnsonville, Wisconsin. That small butcher shop, opened in 1945, is the same Johnsonville’s known nationally for their sausage offerings.

The standard midwest protocol for bratwurst is to grill it over charcoal and then simmer in a bath of beer, butter, and onion. We do this often, and you can check out our recipe here. Today’s recipe skips the grill and uses the oven, a healthy amount of sauerkraut, and a Granny Smith apple. Made in about an hour in the oven, it’s perfect for rainy days or any time you’d like to make bratwurst without as much active attention. Whether on the grill or in the oven, we love brats. Let us know in the comments how you like your bratwurst!

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Asparagus and Napa Cabbage Salad with Dijon Vinaigrette

One of the unexpected side-effects of pregnancy has been a renewed focus on nutrient density and food quality. There are long lists of things expectant mothers should or should not have, and there is considerable debate over several popular items. That said, the benefit for us has been an intentional effort to double down on new and exciting ways to get more vegetables into our daily routine. We shared one such example last week, showcasing beets and avocados.

This week, we put together a light salad with Napa cabbage and blanched asparagus. If you’re feeling the need to bump up the protein, kick it up a notch with chicken, hardboiled egg, smoked salmon, or all three! If you give it a shot, let us know in the comments.

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Beet and Avocado Salad

As spring has approached and my pregnancy nears the end, I have found myself craving colorful foods and sugar. Fortunately, there are healthy vegetables that provide vibrant hues and sweetness. One of them is beets! This simple salad is savory and sweet, light but satiating. Plus, it’s beautiful. You can serve it with grilled chicken or steak, but it’s great on its own as well.

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Smoked Oyster Pâté

Since getting pregnant, I have found myself eating a tin of smoked oysters almost every morning, soon after waking up before making a more complete breakfast. It’s a fast, easy way to get a dose of quality protein, omega-3 fatty acid, iron, and more.

Even before the pregnancy, we kept smoked oysters on hand at all times. In fact, we have them on automatic delivery every other month via Amazon’s Subscribe & Save. It’s great because we don’t have to think about finding them at a store and we get a discount! We recommend you consider signing up for it (whether for the oysters or another one of your favorite go-to items).

Perhaps, though, eating smoked oysters out of the tin does not appeal to you. You might enjoy them in a salad, like this one, or you might like a savory but light appetizer to share with friends. This pâté recipe is quick and easy, and it looks super fancy. We hope you will enjoy it!

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Garlic Lime Mahi-Mahi

We had some beautiful spring, almost summer-like, weather a couple of weeks ago. It inspired me to make a light and refreshing meal. We happened to have Mahi-Mahi filets and a lime in the refrigerator, and I realized they would be a perfect pairing.

Fish and citrus are generally a great combination, and this recipe did not disappoint. Poaching allowed me to gently cook the fish without needing to watch it carefully. The result was a perfectly cooked, bright and delicious meal that I served with a side of mixed greens. As the weather continues to warm up, we hope you’ll enjoy this recipe as much as we did. I think it will become a regular on our weekly meals as we move into summer!

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