This was my dinner menu:
Hot Dogs
Pan Fried Sweet Potatoes
Baked Beans
......and this is how I did it......
For the hot dogs, I bought Applegate uncured grass-fed beef hot dogs. I could not find gluten-free (GF), egg-free (EF) hot dog buns, so I used a slice of GF, EF, millet bread from my local health food store. I topped my dog with sugar-free ketchup and mustard.
The pan fried sweet potatoes are my new favorite. I melted about 3 TB of coconut oil in a pan, then added 3 sliced sweet potatoes and 1 diced onion. Then, I generously sprinkled them with sea salt and black pepper and fried until the sweet potatoes were soft and browned.
The baked beans have been a work in progress but I think I finally nailed it last night. Here is the recipe:
Baked Beans
2 cans Organic Pinto Beans, drained*
3 TB water**
1 small Onion, finely diced
1 TB Apple Cider Vinegar
1/2 c. Sugar Free Ketchup
1 tsp. Chili Powder
1 1/2 tsp. Garlic Salt
1 tsp. Paprika
2 tsp. Honey
2 tsp. Coconut Sugar
Dash of All Spice
Directions:
Mix all ingredients and put in baking dish. Cover with foil and bake for 1 hour at 350 degrees.
*I used canned pintos which are still harder than we like for our baked beans. Cook them first on the stove top to your desired softness, then drain and add the ingredients.
**I add water to add moisture back for baking. You can use some of the pinto juice if you prefer. We like the flavor of the tomato from the ketchup to be stronger, that is why I drain all of the bean juice which tends to overpower the ketchup.
