Bratwurst with cremini mustard and caramelized onions

Note: Do forgive the picture, please. I was occupied with some prior engagements at the time of this meal's completion, and as a result, my husband Nik assembled these brats and snapped this shot.

I'm not going to sit here and try to nutritionally justify pork bratwurst. However, I believe satisfying cravings without going overboard is a very important part of this lifestyle change I'm adopting. Few people have the strength of will and resources to completely turn the tables on a Western diet overnight, especially if it's all they've ever really known. So, this is what me caving looks like.

This ain't all bad. In fact, with the exception of the brats themselves, it's pretty good.

Onions are an excellent source of Vitamin C in addition to B6, Folate (B9), Manganese and fiber. They're also a potent anti-inflammatory.

Mustard actually has moderate amounts of many nutrients, particularly Thiamine (B1) and Selenium. It even has some fiber (which honestly surprised me). Plus, a good mustard will clear your sinuses, woo!

I put this brat on a whole wheat bun, but I'll save my rant on that for another post.

Now, let's indulge.

This recipe will make 4 well-dressed bratwursts:

4 pork bratwursts

4 whole wheat hot dog buns

1/2 of a red onion

1/2 cup of cremini mustard (1 rounded spoonful of mayonnaise, 1 rounded spoonful of hot Chinese mustard, 3 spoonfuls of creamy Dijon mustard, and 2 chopped and sauteed cremini mushroom caps)

At least it's easy! Start with what takes the longest, caramelizing your onions. I'll admit a shameful secret here...I've yet to obtain that marmalade-like, gooey texture with my caramelized onions that I've seen on cooking shows. I'm not entirely sure what I'm doing wrong, but I'm getting closer each time I attempt it. I'm almost certain it's a lack of patience.

That cremini mustard is a lot simpler. Chop and sautee your mushrooms (they don't need salt, trust me), add them to the other ingredients and stir to combine.

Grill off your brats, toast your buns, top them as desired, and you're done!

Tomorrow, we're back on track with fresh, colorful whole foods. I bought some fresh red currants today on a whim, we'll see where that goes.