IN THE KITCHEN WITH LAURA BRUNER
Tell us about yourself:
Hi! I am Laura, a certified nutrition consultant, Level 3 CrossFit Trainer, cohost of the Modern Mamas Podcast, and mama to Evie Wilder and Indie Bo. I find the most joy adventuring in nature with my family, baking wild fermented sourdough, creating fun deeply nourishing recipes, training for strength and functionality in life, and taking time for daily mindful movement. I put family first always and continually seek to prioritize presence, maintain a growth mindset, remember my worthiness, and continue to seek joy. I hope to help others do the same through my work.
How did you get involved in cooking?
I was a low-fat, high-carb eating vegetarian endurance athlete for a long time, and always returned the same staples in college: whole wheat bagels with peanut butter, lots of energy bars, oatmeal, vegan chili over a sweet potato, vegetarian pasta dishes. Let’s just say, there came a point where my body (and mind) had had enough of that.
As I started to learn more about the immense impact adding back meat and high quality fat could have on my health and began adding these things back in, I realized how incredibly cathartic, freeing, and bliss-inducing the cooking process can be. And it truly became a love language: both for this body that I hadn’t nourished properly in years and for the ones I get to cook for.
I started sharing my recipes with friends and family and was continuously asked for more recipes. The idea of people I love making recipes I’d made in my own kitchen for their families filled my cup. And with that, my website was born and my love for creating and sharing nourishing recipes was ignited.
Describe your cooking style:
Simple, creative, seasonal, and always made with love. I rarely measure (unless I am writing a recipe down for my website), and I love incorporating sourdough starter, organ meats, and local produce whenever possible.
How did you learn about grass-fed meats?
As I made the shift from vegetarian to meat-eating, I knew that I wanted to exclusively eat meat from animals raised and processed humanely and sustainably. As I researched more, I came to realize that grass fed animals actually benefit the planet, and the cycle of raising, processing, and using the whole animal is actually a beautiful one. It’s a gift to be able to visit local farms where we live with our girls and help them understand the gift these animals give us and the ways choosing our meat with intention makes such an impact in so many ways.
What is your favorite recipe featuring grass-fed meat?
Currently, we’re LOVING my superfood tomato pasta. It’s creamy, flavor-packed, and extra nourishing thanks to 75% Lean Ground Beef with Heart, Kidney, Liver. The whole family approves!
You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:
Willow (my sourdough starter).
Organic whole spelt flour.
Sea salt (I’ll forage for other herbs).
US Wellness chicken livers.
US Wellness grass-fed butter.
and a cast-iron dutch oven.
* For fresh sourdough and liver pâté, of course.
Best cooking secret/tip/piece of advice you’ve learned:
Follow your gut.. And your tastebuds. I believe our cravings tell us alot about what our bodies need (when we tune in), and don’t be afraid to just roll with it. Many of my “mistakes” in the kitchen have turned into some of our favorite meals.
What’s your favorite quote/song for culinary inspiration (if any)?
We always have Pandora going in our kitchen. My current kitchen jams range from Watchhouse Band, White Buffalo, or Balmorhea, depending on my mood.
Anything else you want to share?
Preparing nourishing meals for your family doesn’t have to be complicated, stressful, or overly expensive. In fact, I’ve found that with a little intention to the process and a little more connection to where our ingredients come from, cooking and sharing what I create with the ones I love most can be cathartic, grounding, and so much fun.
Your social media links (Facebook, Twitter, Instagram, Pinterest, Youtube):
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