I have been in the fitness industry for over 15 years. I started as an athlete became a personal trainer, taught group fitness, got my Masters in Nutrition, managed many fitness facilities and even owned my own gym for over 6 years. To say I have a love and passion for fitness is putting it mildly. However don’t confuse this for thinking that I want everyone to be in perfect shape. Not even close- I believe that you should strive to be healthy, happy and enjoy life. Have those cookies , chocolate and glass of wine but don’t forget that you need to work hard for those.
The point of today’s blog is that I want to hear from you. What questions do you have regarding fitness and nutrition? Ask away!!!!
Remember life should be fun!
OK – I know I say I eat healthy- but every once in awhile I don’t. My husband, Dave, loves German food. So I thought I would do a late Octoberfest meal. The Bratwurst was great and I served it with pan-fried pierogies and sauerkraut.
4 bacon strips, diced
5 uncooked bratwurst
1 teaspoon cornstarch
1/4 cup chicken broth /white wine
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 tablespoon white wine/chicken broth
1 tablespoon cider vinegar
1/8 teaspoon celery seed
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon pieces to paper towels (save for another use, I topped the pierogies with it). In the drippings, cook bratwurst until no longer pink, about 10-15 minutes. Remove and keep warm. Drain skillet. In a small bowl, combine cornstarch and 1/4 cup chicken broth/wine; set aside. Add the mustard, brown sugar, 1 tablespoon wine/chicken broth, vinegar, celery seed to skillet, cook and stir over medium heat until mixture is hot and bubbly. Gradually add cornstarch mixture. Bring to a boil, cook and stir until thickened. Return bratwurst to the pan; cook and stir until glazed, 2-4 minutes. Top with any extra glaze and serve.
Recipe from bestsimplerecipes.com
Picture from my kitchen.