It’s hard to imagine that fried food could be healthy, but air frying has completely changed my perspective on what ‘frying’ can be. This healthy Air Fryer Brat recipe is a double whammy for good eating by both air frying the brats and using a a high quality bratwurst from Teton Waters Ranch.
I am working on a TaoTronics Air Fryer review and putting together a few fun healthy spins on my favorite ‘unhealthy’ recipes. With a 6-quart basket I have plenty of space to put an entire package of bratwurst and the frying basket fully detaches for easy cleaning. Air frying is technically convection cooking. The TaoTronics Air Fryer features a 1750W fan that allows air to circulate in a full 360 degrees. This ensures even cooking and gives food that perfect ‘just fried’ finish.
One of the best things about using brats from Teton Water’s Ranch is there isn’t as much of a ‘recipe’ as there is an amazing product to start with. Brats are easy to cook, and the air fryer makes it that much easier.
I first discovered Teton Waters Ranch during Whole 30. Completely free of both sugar and chemicals I love how flavorful all of their products are! My favorite thing to do currently is adding brats to a box of mac and cheese but we’ll save that recipe for another day.
For this recipe I used the Classic Bratwurst. Completely hormone, antibiotic, and MSG free I love that these brats taste amazing without even adding a dipping sauce. Its really hard to find preserved meats that you can actually understand all of the ingredients and these definitely hit the mark as a product I can trust.
This is a meal that can be on your table in minutes. Unpackage the brats and place them in the air fryer basket. Set the temp to 360 degrees for 6 minutes.
While the brats cook, slice up bell peppers and onions and sauté them with extra virgin olive oil. It should only take a few minutes for the toppings to cook in a cast iron skillet.
Plate together and serve with your favorite Whole 30 compliant dipping sauce [If you need it]. I feel like these brats are so flavorful and rich tasting that I don’t need anything else to make this meal feel complete.
Disclaimer: I received produce samples of both Teton Waters Ranch Bratwursts and the Taotronics Air Fryer to facilitate this article. I was not compensated in any other way. All photography and writing are my own.
On busy weeknights the Instant Pot is a lifesaver. If you are new to Instant Pot cooking this is a great basic recipe to add to your repertoire!
One of my favorite things about cooking Instant Pot Chicken is the ability to start with frozen meat and still have dinner on the table in less than a half hour. Pressure cooking speeds up the prep time, making even frozen meats perfectly cooked and tender in just enough time to walk to dog.
Place the trivet that came with your instant pot in the bottom of the basin. This will keep your chicken from sticking to the bottom as it cooks.
Add in 1 cup of sliced mushrooms and pour your Nobel Made Marinade Sauce over the top. I use a combination of the Nobel Made Classic Sauce and Hot & Spicy. The Hot and Spicy brings a small amount of ‘heat’ to the flavor without becoming spicy.
I first discovered Nobel Made Marinades while I was doing Whole 30 and they have quickly become my go to cooking sauce. Perfect for stir fry, adding to meat loaf or burgers, or as a marinade, the sauces really lend a great flavor to both meat and vegetables.
Set the Instant Pot to 10 mins for defrosted chicken or 15 mins for frozen. Once the cooking time has elapsed use the quick release method to depressurize your pot.
Remove the chicken breasts and trivet leaving the mushrooms and sauce in the pot. Switch over to the saute setting on the Instant Pot and saute until the cooking sauce has reduced down. Serve the mushrooms on top of your chicken for the perfect quick dinner!
Stand alone this is a fully Whole30 compliant meal!
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Interested in other weeknight dinners? Check out Instant Pot Roast Chicken!
The Instant Pot has been a game changer in my house. With how easy it makes getting dinner on the table I wanted to try out some options for other meals – like breakfast. Recently I’ve been loving the Garden Lites Frittata’s from Costco for a quick and easy breakfast but unfortunately they aren’t an item that is sold year round.
I heard that it’s super easy to make Frittata’s using my instant pot so I set out to find a few recipes. To cook these up easily you need to pick up an egg bites mold and you’ll be on your way to a quick and easy breakfast in minutes (or as soon as Amazon delivers).
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We’re just a couple of weeks into the pro football and while the playoffs are still anyone’s ball game there is one surefire way to win every tailgate you show up at – with a filling recipe that the entire crowd can enjoy. After spending a month learning the in’s and outs of Whole 30 I have a new appreciation for folks who create recipes for special diets.
Both hearty and healthy this easy recipe is perfect for tailgates where you want to eat healthy and still feel full before heading into the stadium. Over the last couple of month’s I’ve shared my favorite discada recipes for breakfast (Tailgate Breakfast Tacos) and lunch (BBQ Bacon Burgers). Today’s dish is my pick for dinner in the parking lot before the game begins.
For today’s recipe I am using a I’m using the 22″ Discada and 12″ burner stand from Carolina Cooker. This is a big cooking space perfect for mixing up a large batch of stir fry! Also known as a Cowboy Wok or a Disco, a discada is made from a recycled plow disk that has had the center welded into a large dish. I love the versatility of a discada for tailgating!
Eating healthy at a tailgate can be a challenge. This easy recipe is perfect for anyone who wants to enjoy a hearty and health meal before the game begins.
When I’m planning to tailgate the first step to prepare for cooking is prepping all of the produce and veggies. I love this dish because I can do all the chopping the night before and store each ingredient in a gallon ziplock bag. Once it’s time to cook just heat up the discada and away we go!
To start cooking, turn the discada up to a medium high heat and add olive oil in the pan. Once hot, toss in the yellow onions. I used 1 whole onion for this dish.
Allow onions to saute for 10-15 minutes or until translucent. Add sliced potatoes and season with salt and pepper. Potatoes take the longest to cook so keep an eye on the pan and make sure you aren’t allowing anything to burn.
Once potatoes are approximately 3/4 cooked, add the bell peppers. You can use any color of bell pepper you’d like. For my version I used an orange, yellow and green pepper.
Stir continually so nothing sticks to the pan. Once veggies appear close to done, toss in your sliced sausage. For this dish to be whole 30 I used Applegate chicken sausage because it is 100% sugar free. The sausage is fully cooked, so we are browning each piece while the veggies finish cooking.
If things appear a bit undercooked, push everything together into the center of the pan. This piling method allows for steam to finish cooking the potatoes and vegetables. Plate and serve with your favorite hot sauce or eat by itself!
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Disclaimer: I received a product sample from Carolina Cooker to inspire this post. All content, opinions and thoughts are my own
