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I get asked if I label the way I eat all the time! Questions like “Are you paleo?” “Keto?” “gluten free?” The list goes on. I honestly don’t label the way I eat because I believe in listening to my body, feeding it what it wants, when it wants. I focus on eating real food with quality ingredients when possible. I also am human and of course will indulge in the not so healthy items from time to time, because balance is KEY in my books.

To be honest, i’ve never been a hot dog type of girl, but as of late my taste buds have been shifting and craving a lot of foods I normally don’t consume. Since I am huge supporter of listening to your body, I am rolling with it and giving my body the items it is craving, like these HOT DOGS ON SWEET POTATO BUNS.

As far as which hot dog brands I like here are a few:

  1. Teton Waters Uncured Beef Hot Dogs
  2. Buy Ranch Direct Uncured Beef Hot Dogs
  3. Pederson’s Farms No Sugar added uncured beef hot dogs

To go with my hot dogs, I made my mayo free coleslaw salad, that even the pickiest of eaters will love. How do I know this? Because I had Todd taste it and he loved it, yay!

What you will need for the mayo free coleslaw includes:

  1. Coleslaw package from Trader Joe’s (if you want to save time on chopping) or just by cabbage, carrots, and chop yourself
  2. Apple cider vinegar
  3. Primal Kitchen Foods Spicy Brown mustard
  4. Salt and pepper to taste
  5. Fresh cilantro
  6. Gren onions

Add all ingredients to a bowl, mix, and store in the refrigerator to chill for an hour before serving.

For the sweet potato hot dog buns:

You are going to peel a Japanese sweet potato and then cut vertically into one inch thick slices. I like to get a fairly large sweet potato so that my slices can fit my hot dogs perfectly. Once they are sliced add to a baking dish lined with parchment paper and bake 400F for 20-25 minutes (I don’t add anything to them).

I also prepare some caramelized onions and jalapeños for the top of the hot dogs:

I added 1 Tbsp of Fourth and Heart California ghee to a pan an heated

Then added 1 sliced yellow onion along with 1 jalapeño diced with salt and pepper

Sautéed for about 10 minutes until nice and caramelized

For the roasted broccoli:

I like to keep mine simple by spraying with some avocado oil spray, adding salt + pepper to taste, and cooking 400 F for 20 minutes.

Print Recipe

Hot Dogs on Sweet Potato Buns

Ingredients

Mayo free coleslaw

  • 1 bag of Coleslaw mix
  • 1/2 cup chopped cilantro
  • 4 Tbsp Apple cider vinegar
  • 3 Tbsp Primal Kitchen Foods no sugar added spicy brown mustard
  • Salt and pepper to taste
  • 2-3 tbsp olive oil

Caramelized onions

  • 1 yellow onion
  • 1 jalapeno deseeded
  • 1 tbsp Fourth and Heart California garlic ghee
  • Salt and pepper

Roasted Broccoli

  • 1 head of broccoli chopped
  • Couple Sprays of avocado oil
  • salt and pepper

Hot Dogs

  • 1 package of uncured hot dogs of your choosing
  • 1/2 tbsp of avocado oil

Sweet Potato Buns

  • 1 Large Japanese sweet potato peeled

Instructions

Mayo free coleslaw

  • Add all ingredients to a bowl
  • Mix
  • Store in the refrigerator 1 hour to chill before serving

Caramelized onions

  • Heat your pan with the ghee
  • Add your sliced onions and diced jalapeño with salt and pepper
  • Cook 10 minutes or until caramelized

Roasted Broccoli

  • Add all to baking sheet lined with parchment paper
  • Bake 400F for 20 minutes

Hot dogs

  • Heat your grill pan with oil
  • Place your hot dogs on grill pan and cook a few minutes each side

Sweet Potato Buns

  • Cut you peeled sweet potato vertically into one inch thick slices
  • Add to a baking sheet lined with parchment paper and bake 400F for 20-25 minutes

 

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