There’s just something cozy about autumn aromas coming from the oven by day, culminating with steaming plate of home-cooked comfort food. Even if you’re laying low for the holidays this year, you can re-create your favorite family recipes that bring you back home with every bite. No Thanksgiving spread is complete without sweet potatoes or yams, and this Gluten Free Sweet Potato Souffle Recipe delivers the creamy, sweet experience without all of the sugar that traditional recipes call for.
This recipe calls for small amounts of coconut sugar and maple syrup so that you get the fall flavors you crave, without the sugar crash later.
Here’s how to make it.
Gluten-free Sweet Potato Souffle Recipe
Time in the kitchen: 60 minutes, including 35 minutes baking time
For the souffle
- 6 medium/large sweet potatoes (mine were 6-8” long)
- 1 tbsp. avocado oil
- 1/4 cup almond milk (I used Elmhurst1925 brand)
- 1 tbsp. maple syrup
- 1 tbsp. coconut sugar
- 1 tsp. vanilla extract
- 2 tbsp. coconut flour (I used Bob’s Red Mill Brand)
- 2 tbsp. almond flour
- 1-2 tsp. cinnamon
- pinch of salt
- 3 egg yolks
- 4 room temperature egg whites
For the pecan topping
- 1.25 cups pecans – some halved, some crumbled
- 3 tbsp. very soft salted butter or ghee
- 1/2 cup + 2 tbsp. almond flour
- 1.5 tbsp. coconut sugar
Preheat your oven to 375 degrees Fahrenheit. Slice the sweet potatoes in half and toss them in avocado oil. Place them cut-side down on a baking dish or baking sheet and roast for about 50-60 minutes, or until they are soft.
While the sweet potatoes are roasting, make the pecan topping. Place the pecans in a bowl along with the butter, half of the almond flour and coconut sugar. Mix to combine so the butter coats the pecans and a crumble forms. Gently fold in the remaining almond flour.
Allow the sweet potatoes to cool a little, then scoop the insides out into a food processor. Add the almond milk, maple syrup, coconut sugar, and vanilla extract and pulse to combine.
Then add the cinnamon, coconut flour, almond flour and salt and blend. Add the egg yolks and blend until smooth. Pour the sweet potato mixture into a large bowl.
Whip the room temperature egg whites in a glass or metal bowl using a whisk or stand mixer until they start to get frothy (see the Tips section for tips on whipping your egg whites.) Keep whisking until soft peaks form.
Gently fold the egg whites a little at a time into the sweet potato mixture until they are incorporated evenly into the sweet potatoes.
Spread the sweet potato mixture into a lightly greased 9×13 baking dish.
Sprinkle the pecan mixture all over the top.
Reduce the oven heat to 350 degrees and bake for about 35 minutes, or until the sweet potato feels firm yet springy.
Allow the souffle to cool for a few minutes before serving.
- You can use your favorite milk in lieu of the almond milk.
- For the pecans, use pecan halves and crumble 1/3-1/2 of them and leave the rest of the pecans whole.
- Whipping the egg whites: This gives the souffle a light and airy texture. Separate the whites from the yolks and then let the egg whites come to room temperature. Whisk the egg whites in a glass or metal bowl (not plastic.) Make sure your bowl and whisk are both clean and Very dry. Any moisture will interfere with getting peaks. Whip them with a whisk until peaks form and then slowly fold them into the sweet potato mixture.
- For a less sweet souffle, feel free to reduce the maple syrup or coconut sugar or replace it with a sugar substitute. The pecan topping benefits from a granular sweetener so I don’t recommend omitting it.
- I haven’t tried this with anything other than sweet potatoes, but I imagine it would also be great with acorn or butternut squash. Aim for about 6-8 cups of roasted squash.
Nutrition Info (? of recipe)
Total Carbs: 37g
Net Carbs: 30g
Powered by WPeMatico
Cranberry sauce adds a pop of color and tangy zing to any Thanksgiving spread. Problem is, cranberries are naturally pretty sour on their own, and the sweetness you taste in most recipes usually comes from more sugar than a can of soda.
If you’re going to indulge in sweets, save it for dessert. This cranberry sauce recipe is sweetened with applesauce, with the option to use maple syrup, honey, or your favorite natural sweetener if you want to tone down the tartness.
It’s easy to make, and likely the quickest recipe you’ll make for your whole Thanksgiving celebration. Here’s how to do it.
Cranberry Sauce Recipe with No Added Sugar
Time in the kitchen: 15 minutes
- 18 oz. fresh cranberries (we love Honestly Cranberry)
- 1 cup water
- 1/2 cup applesauce
- 3 Tbsp. fresh squeezed orange juice
- 2 Tbsp. honey
- Zest from ½ orange
- 1/8 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. ground ginger
Place the cranberries and water in a pot and heat over medium heat.
Mix in the applesauce, orange juice, honey, and orange zest.
When the pot comes to a boil, reduce it to a simmer and stir in the ground cloves and ginger and the cinnamon.
Allow the sauce to simmer for around 12 minutes, stirring occasionally, until the sauce reaches the consistency of your liking. Taste the sauce occasionally and adjust the sweetener to taste.
Serve this cranberry sauce alongside your favorite meat or holiday meal. It’s also delicious as a lower sugar sweet option when paired with a bit of coconut cream, dark chocolate or fresh whipped cream.
– If the cranberry sauce is too tart for you as written, feel free to add additional honey. You could also use maple syrup.
– Depending on the strength of your stove top burner and the size of your cranberries, you may need a little more or less time for the sauce to finish cooking.
Nutrition Facts (1/8 of recipe):
- Calories: 60
- Fat: 0g
- Total Carbs: 13g
- Net Carbs: 10g
- Protein: 0g
Powered by WPeMatico
After doing the most important exercise EVER, what do you say we toast to democracy with a brand new cocktail recipe and then commit to staying engaged with the work this world so desperately needs? (Here are some great accounts to follow as a start and here’s a guide for having courageous conversations.) via GIPHY A cocktail recipe that’s perfect for cozing up during the fall and winter temps? via GIPHY Yeah, we thought it sounded pretty good, too. So, let’s do it! Say hello to the Canelazo. This one comes from Ron Barcelo Rum, which was founded by Julian…
Powered by WPeMatico
Today’s recipe is courtesy of Ashleigh van Houten, nutrition journalist, public speaker, certified health coach, and self-proclaimed muscle nerd. Ashleigh recently released her new organ meats cookbook, It Takes Guts, available in stores now!
Liver is a superfood that’s packed with pre-formed nutrients like vitamin A, zinc, folate, and more, which are important nutrients to get for everyone, and especially people who are experimenting with a carnivore diet.
Understandably, a lot of people find it intimidating. Even if you didn’t grow up with it, liver is a food that is easy to learn to love. You just need the right recipes to make it happen.
This appetizer is a delicious way to introduce liver into your life. Wrap anything in prosciutto and it’ll be a crowd-pleaser! Here, the rich, creamy sweetness of chicken livers pairs really well with crispy, salty prosciutto. (You can use thin-sliced bacon, too.) You definitely want to eat this delicious and protein-packed appetizer immediately, as soon as the livers come out of the skillet.
Serves: 6 appetizers
Time in the kitchen: 1 hour to soak livers, then 15 minutes active time
Prosciutto-wrapped Chicken Liver Recipe
- 6 whole chicken livers, split into 2 lobes each (12 pieces total), cleaned (see instructions)
- Ground black pepper 12 slices prosciutto
- Fresh thyme or rosemary sprigs, for garnish
2 (9-inch) wood skewers, soaked in water for 1 hour
To clean all animal livers, first rinse them in cold water, then trim any white connective tissue or membranes with a sharp paring knife. Soak them for one hour in cold water with one tablespoon of apple cider vinegar or a pinch of salt.
Pat the livers dry with a paper towel. Lightly season with pepper.
Using 1 strip of prosciutto per lobe, wrap the strips tightly around the liver pieces so that they are entirely covered.
Using the skewers to hold the prosciutto in place, insert the prosciutto-wrapped livers onto the skewers, 6 per skewer.
Preheat a barbecue grill to medium heat, or preheat a grill pan on the stovetop over medium heat.
Grill the skewers, turning them every few minutes, until the prosciutto is crispy and the liver is just cooked through, about 7 minutes. Serve hot with a garnish of
fresh thyme or rosemary.
NOTE: If you have leftovers, store them in the fridge for up to 5 days. To reheat, throw them back in a skillet over medium heat with some butter until re-crisped, about 3 minutes.
Ashleigh VanHouten is a health and nutrition journalist, public speaker, certified health coach, and self-proclaimed muscle nerd. She has written for Paleo Magazine for more than eight years, along with a number of other health publications. She hosts the Muscle Maven Radio podcast, which has been downloaded more than 1.5 million times, where she’s interviewed some of the biggest names in health and wellness, including Mark Sisson, Dave Asprey, and Steph Gaudreau. She’s also worked with other top-rated health-related podcasts, such as Barbell Shrugged, Muscle Intelligence, and Paleo Magazine Radio. Combining her formal education and professional experience in marketing and communications with her passion for healthy eating, exercise, and learning, Ashleigh works in a consulting role for a number of professionals in the health and wellness world, working alongside individuals like Dr. Gabrielle Lyon, Ben Pakulski, and Elle Russ. Find recipes like these in her new cookbook, It Takes Guts, available in stores now! Find out more at ashleighvanhouten.com.
Powered by WPeMatico
I almost never hear of people cooking with beef tallow, even in Primal circles. I hear about lard, duck fat, ghee, butter, olive oil, and avocado oil, but rarely tallow. Hey, those are all great, delicious fats, and they deserve their prestige, but I like sticking up for the little guy. I like an underdog. In this case, of course, the little guy comes courtesy of a big cloven-hoofed ungulate.
Another reason to try tallow: those of you experimenting with the carnivore diet will want to mix up your cooking fats here and there. Each one has a different nutritional profile.
Here’s how to do it.
Instantly download your quick reference Guide to Cooking Fats and Oils
How to Render Beef Tallow
To render beef tallow, you need to get your hands on some raw beef fat.
It’s called suet, and the best stuff for rendering is going to be solid and firm. Most suet comes from the tissue surrounding the kidneys and the loins, but any hard beef fat will do. What I did was buy steak and roast trimmings from a butcher. Grass-fed and grass-finished is best, but if you can’t find that, look for clean, organic meat. It should be inexpensive. If you can find a good butcher that deals with grass-fed meat, I’d imagine buying the fat trimmings is still fairly inexpensive and completely worth the extra effort.
I don’t know whether my batch was suet or not (I suspect there was at least a bit, judging from the thick, hard pieces that felt like cold butter when you sliced into them), and it did look a little ragged and hastily thrown together, but it was still fat. I wasn’t going to let a little uncertainty slow me down, for I was armed with the knowledge that fat can always be rendered.
Using a chef’s knife, trim off any leftover tissue (it will be red or hard) and cut the fat into cubes. I’d read tons of contradictory information about particle size, with some recipes calling for larger, 1-inch cubes and others claiming finely diced or shredded fat got the best yield. When I rendered pre-shredded buffalo kidney fat, I went for shredded. So this time, I opted for cubes so I can test both ways. Shredding and cubing both work just fine.
So, after trimming the fat completely and removing all attached muscle meat and bloody tissue (this step is crucial, because meat and blood will only burn and ruin the purity of your tallow), I ended up with small cubes. Tiny bits of red are fine. You’ll end up straining later.
Dry rendering vs. wet rendering method
Here, I could choose to dry-render over the stove in a high quality pot, or do a wet-render and get the potentially purest tallow by boiling and then separating fat from water. I’d read about several different ways to render fat, but I chose two that seemed to make the most sense. The wet-render sounded tempting, if a bit messy and time-consuming, but I eventually passed on it. I settled on doing the traditional dry-render over super low heat on the stove top. I used enameled cast-iron pots and about a pound of cubed fat in each.
Stove top dry render method
The stove top fat started rendering almost right away, even with just a tiny flicker of a flame doing the heating. After about 20 minutes, the first sign of “cracklins”began to show: light brown shriveled up pieces of (former) fat bubbling around inside the newly rendered fat. I was initially worried that I was going too fast too soon, but that wasn’t the case. The cracklins were great, and they never burned. The fat remained pure and clear.
I used a fine mesh strainer and it was completely sufficient. The result was pure, delicious tallow that turned white in the fridge and was easy to scoop. If you look really closely, you can see some specks at the bottom of the jars, but you’d really have to look for them.
From my experience, both methods work equally well. If you like stay in the kitchen and tend to your dishes, go with the stove top method. As long as you keep an eye on it and keep the fat from sticking to the bottom, your fat will render much faster this way. If you want to go do other stuff while it renders, use the oven method. Other than keeping the heat low and occasionally popping in for a quick stir and scrape, you can pretty much set the clock and forget about the rendering.
Anyone ever use the wet-render method? Got any tips for my next batch of tallow? Let me know!
Powered by WPeMatico
Backyard gardens are putting forth the last of their bounty, and late summer vegetables are at their peak of freshness. To squeeze every last drop out of your harvest, give fermentation a try.
Fermented vegetables date back hundreds of years. Back before we had freezers, people had to preserve food somehow. Somewhere along the line, someone figured out that salting food and letting it sit for a week creates a crunchy, tangy pickled vegetable that tastes better than what you started with.
A lot of people find home fermentation to be intimidating. And it can be, at first. As long as you sanitize your cutting boards, jars, and tools with boiling water before you start, there’s a great chance you’ll end up with a beautiful pickle at the end.
Here’s how to do it.
Home Fermented Vegetables: Pickled Giardiniera Recipe
Serves: 10-20, depending on serving size
Time in the kitchen: 15 minutes, plus 5 days hands-off fermentation time
- 1-2 heads cauliflower, cut into small florets
- 6-7 carrots
- 5-6 stalks celery
- 1 red bell pepper
- 1 large leek
- 1 lb. green beans
- 1 tsp. black peppercorns
- 3/4 tsp. mustard seeds
- 4 bay leaves
- 4 cloves garlic, smashed
- 1 small bunch oregano
- 3/4 tsp. red pepper flakes (or 1-2 sliced jalapenos)
Using boiling water, sanitize whatever vessel you plan to use for your fermenting. Use care not to burn yourself!
Wash all of your veggies and chop them. Double wash your leeks as they’re notorious for being very sandy.
We recommend a 3.5% salt solution for your fermenting. To figure out how much salt you need, weigh your crock or jar on a small kitchen scale. Tare the scale while the empty jar is on it so the weight reads as 0g. Fill the jar with water until it’s a few inches from the lip of the jar. Record the mass of the water and then multiply the amount by 3.5% to find out how much salt you need.
Pour the water out and add the appropriate amount of salt to the jar. Then, subtract the amount of salt you added from the total mass of the water that fits in the jar. This will give you the mass of water you need to add to the jar. At this point, pour the salt solution you created out into another jar, you’ll need it in a minute. Layer your crock or jar with all of the chopped veggies, the peppercorns, mustard seeds, bay leaves, oregano and red pepper flakes. Pour enough of your salt water solution into the jar so the vegetables are fully submerged.
Alternatively, you can keep the salt water solution. Add a few crock fermentation weights to the top which will keep all of the vegetables submerged.
Cover your jar with the appropriate lid. We used an airlock lid kit, which has a small hole in the lid that the airlock attaches to. Fill the airlock with the appropriate amount of water based on your instructions, and you’re good to go! Place the crock in a cool dry place, ideally away from sunlight. The warmer the conditions are in the room you place the crock, the more quickly the contents will ferment.
If you don’t have an airlock system, you can lightly cover the jar with a lid and “burp” the jar 1-2 times daily which will get rid of any carbon dioxide gas that gets produced as the vegetables ferment. This proves to be a bit tedious and runs the risk of your ferment overflowing, so it’s worth the small investment for the airlock system. Check your crock daily to make sure it hasn’t overflowed.
You can taste the giardiniera after 5 days or so and decide how much tangier and longer you want the mixture to go for. We personally like it around 10 days, but it can also go 2 weeks or even longer. Use your nose first! If you taste or remove some vegetable, make sure the contents of the crock stay submerged in the salt solution.
Mold vs. Kahm Yeast
If you see black, blue, or fuzzy circles forming on top, that’s mold. Discard your mixture and start over. If you see what looks like a thin layer of whitish plastic wrap forming on top, with or without tiny bubbles underneath, that’s kahm yeast, and harmless. Do an image search for “mold vs. kahm yeast” so that you can see the difference side-by-side.
Quick Pickled Veggies Recipe
Not interested in fermenting but want to quick pickle instead? Try these quick pickled onions! Perfect for topping salads, primal lettuce wraps, or your favorite burger.
- 2 small onions
- ½ cup apple cider vinegar
- ¼ cup rice wine vinegar (or you could use coconut vinegar)
- ½ tsp. salt
- 1 tsp. coconut sugar
- handful of black peppercorns
- 1-2 chopped garlic cloves
To quick pickle, thinly slice your onions. Some people choose to boil water and pour boiling water over the onions for 5-10 seconds to blanch them prior to pickling, but it’s not necessary.
In a small bowl or saucepan, combine the vinegars, salt and sugar. Stir or lightly heat until the salt and sugar dissolves. Layer the sliced onions in a small mason jar. Add in the peppercorns and garlic and then pour the vinegar on top.
Cover the jar and refrigerate for an hour before enjoying. They’re best after a few days in the fridge, but can be enjoyed for about a week.
The post Pickled Vegetables, Two Ways: Home Fermented and Quick Pickles appeared first on Mark’s Daily Apple.
Powered by WPeMatico
To call this beverage tea might be a little misleading. “Creamy Mug of Cozy, Warming Deliciousness” is more accurate. It just plain feels good to drink this lightly sweet, vibrant blend of heated almond (or coconut) milk, turmeric, ginger, cayenne and honey. Turmeric tea will perk you up in the morning, calm you down at night and soothe sniffles and sore throats. It’s also a really pleasant way to end a meal.
At first glance, the ingredients might not sound like a combination you’d want to drink. Something magical happens in the mug, though, and the result is richer than regular tea, less intense than coffee and oddly delicious. Turmeric is the dominant flavor and admittedly, one that takes a little getting used to. Although not spicy itself, turmeric’s slightly bitter, earthy flavor is the perfect backdrop for other spices, which is why it’s a main ingredient in curry powder. The ginger and cayenne in this tea aren’t overwhelming because they’re floating in creamy, turmeric-infused milk that’s been lightly sweetened.
Turmeric is ginger’s mellow cousin and is a root used just as often for its bright yellow-orange color as it is for flavor. Turmeric powder is a frequent ingredient in East Indian, Middle Eastern, South Asian and Caribbean cooking and is also believed to have numerous healing properties. When cooking with turmeric, it’s most often used in conjunction with ginger and spices like cumin, cinnamon and coriander. Moroccan Chicken Casserole is one dish that benefits from turmeric’s flavor. If you’d like to use turmeric more often, you can also add extra turmeric to dishes that already have curry powder in them, like Butter Chicken or Beef Curry Meatballs. Or, after trying this recipe, you might just go through all the turmeric in your spice rack by brewing mugs of Golden Milk.
Two-ingredient Shortcut: Mix Golden Turmeric Collagen Fuel with warm almond or coconut milk. Just add mug.
Servings: 1 cup of tea
- 8 ounces (1 cup) almond or coconut milk
- 1/2 teaspoon turmeric
- 1/2-inch wide round slice of ginger root, peeled and finely chopped
- Dash of cayenne pepper
- 1/2 – 1 teaspoon honey or other sweetener
- Optional additions: a small pat of butter, cinnamon, cardamom, scoop of unflavored collagen peptides
Gently warm the almond or coconut milk on the stove.
In a mug, combine the remaining ingredients.
Drizzle a teaspoon of the warmed milk into the mug and mix until the liquid is smooth with no lumps. Add the rest of the milk and mix well. You can leave the pieces of ginger in the tea, or strain it out before drinking.
Looking for more turmeric inspiration? Try these recipes to add a earthy flavor to your next meal.
For more ways to use turmeric in your routine, pick up a canister of Primal Kitchen Collagen Fuel in Golden Turmeric.
Powered by WPeMatico
There’s nothing like sitting around the fire in the fall, sipping on something warm in your mug. And where there’s a fire, there are s’mores.
If you’re eating closer to the way your ancestors did, you probably politely pass when the s’mores come out. Now, you can join in the fun. You’ll never be left wanting for campfire s’mores again thanks to these Paleo graham crackers and homemade gooey marshmallows.
Making your own crackers may be intimidating, but it’s easy. The dough comes together quickly and is fun to roll and cut out. They would be a great activity to do with kids or friends, and the dough is egg-free so you can taste it before baking.
If you have time, we highly recommend making your own marshmallows. We’ve linked a few great recipes below. If you’re in a bind, there are also some decent pre-made options for marshmallows, like Smashmallow® brand.
Here’s how to do it.
Keto, Gluten Free, Primal S’mores Recipe
Time in the kitchen: 20 minutes
- 1/4 c melted salted butter
- 1 Tbsp. maple syrup
- 1 c fine almond flour
- 2 Tbsp. tapioca starch
- 2 Tbsp. coconut sugar
- 2 tsp. ground flaxseed
- 2 tsp. coconut flour
- 1/4 tsp. cinnamon (optional)
For the S’mores
- 1 batch of marshmallows
- 1 bar of your favorite dark chocolate (choose a brand with low sugar)
Instantly download your Keto Reset Diet Recipe Sampler
In a bowl, combine the butter and maple syrup.
Pour in the almond flour, tapioca starch, coconut sugar, flaxseed, coconut flour and cinnamon.
Mix together and allow the mixture to rest for a few minutes.
Preheat your oven to 325 degrees Fahrenheit. Form the dough into a ball and place it between two pieces of parchment paper. Use your hands or a rolling pin to flatten the dough out into a thin rectangle. The dough should be very thin, no more than 1/8” thick.
Use a sharp knife to outline a rectangle in the dough, then cut rectangular crackers within the larger rectangle. Don’t worry about cutting all of the way through the dough or separating the crackers you’re cutting. As long as the crackers are scored, they will break into crackers easily after baking. Use a fork to prick 3-4 sets of dots across each of the rectangular crackers.
Take the remaining leftover dough that you cut away from the rectangle and repeat to form more crackers if there is enough dough.
Bake the crackers at 325 degrees for 16-18 minutes, or until the edges of the crackers are golden. The crackers can go from golden to burnt quickly, so keep an eye on them. Allow them to cool prior to cutting them into pieces.
Press your marshmallows onto metal skewers and roast them to your liking. Bonus points if you have a fire pit or somewhere outside to get them nice and toasty, but toasting them carefully on a gas stovetop will also do the trick.
If your marshmallow isn’t hot enough to melt your piece of chocolate, you can place a piece of chocolate on top of one of your graham crackers and place them in the oven for a minute or so to soften.
Place the marshmallow on top of the cracker and chocolate stack and then place the second graham cracker on top of the marshmallow. Press down gently to encourage the marshmallow and chocolate to melt together.
These are messy, but in a good way.
The smores are best warm, so enjoy immediately.
Nutrition Facts (per 2 crackers):
Total Carbs: 13g
Net Carbs: 10g
The post Better S’Mores [Primal, Gluten Free, Paleo, and Keto] appeared first on Mark’s Daily Apple.
Powered by WPeMatico
The sun may have set on summer, but fall grilling is just getting started. Today, we’re putting a keto spin on a Chilean favorite, the Completo Hot Dog.
What Is a Completo Hot Dog?
What is a keto completo? It’s two things. First, it’s a fun tongue-twister (say “keto completo” five times fast).
More seriously though…
A completo hot dog is the South American interpretation of the loaded hot dog. You start with a warm hot dog roll, add a frank hot off the grill, then stack it with ingredients that take it from a humble hot dog to a next-level “complete” meal that fits in your palm … barely.
The Keto Bread is fantastic with this hot dog. The batter will fill about 5 hot dog molds, but will depend on the mold size. Make sure the molds are well greased (we like to spray them with Avocado Oil Spray), and then fill the molds 1/2 to 2/3 of the way. If you want to skip the bread, you can also wrap the hot dog in large leaves of butter lettuce.
Let’s get to it.
Completo Hot Dog Recipe
Time in the kitchen: 15 minutes plus time to bake the keto hot dog rolls, if using
- 1 batch Keto Bread, baked in hot dog mold trays
- 5 grass-fed or pasture raised beef hot dogs
- 2 small to medium avocados
- Juice from ½ lime
- 1/2 cup sauerkraut (bought or homemade)
- 1/4 chopped red onion
- 2 chopped tomatoes
- Avocado oil mayo, to drizzle on top
Preheat your oven to 350 degrees Fahrenheit. Prepare the Keto Bread recipe based on the instructions and pour the bread mixture into 4-6 hot dog molds, depending on the size of the molds. Bake at 350 for about 18 minutes, or until the buns are firm and golden.
Preheat your grill to medium high heat. Once hot, place the hot dogs on the grill. Flip them every 30 seconds or so until they are hot and have nice grill marks.
Cut the avocados and scoop out the inside, discarding the pit. Mash the avocado with the lime juice.
Carefully slice the sides of the hot dog bun just enough to be able to place the hot dog in them, but not enough that they split. Nestle the hot dog in the middle.
Spread some of the avocado mixture on top of the hot dog. Add the chopped onion, tomato and sauerkraut on top.
Place some of the Primal Kitchen Mayonnaise in a squeeze bottle or piping bag and drizzle it all over the top of the hot dog. Repeat with the remaining hot dogs. Enjoy immediately!
Nutrition Facts (assuming recipe makes 5 hot dogs, without the mayonnaise):
Total Fat: 69g
Total Carbs: 15g
Net Carbs: 6g
Powered by WPeMatico
Powered by WPeMatico