If you’re afraid to find out the ingredients in your hot dog, do what clinical nutritionist Cynthia Pasquella does: swap the weiner for a carrot. Not only does the vegetarian twist eliminate hot dogs’ high sodium, but Pasquella, author of The Hungry Hottie Cookbook, says steaming the carrots increases beta-carotene, which helps regulate blood sugar to keep sugary cravings away.
Recipe: Hungry Hottie Dogs
Yield: Four servings
4 carrots, cut to bun length
1/4 cup rice vinegar
1/2 teaspoon maple syrup
1/4 cup water
2 tablespoons Bragg’s liquid aminos
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme (optional)
4 large romaine lettuce leaves
Bring a large pot of water to boil, reduce to medium heat and add carrots. Meanwhile, combine the other ingredients (except the lettuce) to make a marinade. Cook carrots until you can just pierce them with a fork. Place carrots in a colander and run cold water over them to stop the cooking process. Combine carrots and marinade in a bowl with a lid or a Ziploc bag to marinate at least 1 hour and preferably 3-5 hours. You can even leave these marinating in the fridge for up to 2 days. Then Preheat oven to 350 degrees F. Place carrots on a baking sheet and bake for 10-15 minutes. Serve in a lettuce wrap or by itself.