With a new school year just around the bend, it’s time for the 2014 edition of Paleo Lunchboxes—my annual collaboration with our friends at LunchBots. And this time around, I’m presenting 7—that’s right, SEVEN—new ideas to jumpstart your creative engines.
These lunchbox ideas are great for your school-age spawn, but trust me: the meals in this series aren’t just kid stuff. In fact, this first one’s a fast and satisfying lunch you can eat with your bare hands. Plus: we’re talking HOT DOGS.
“But wait a minute! How are hot dogs even Paleo?”
Fine. They’re not technically “Paleo™,” but I’ve got nothing against convenience foods that are made from wholesome, healthy ingredients. Most hot dogs on the market are filled with all sorts of chemical additives and cast-off CAFO animal parts—we should all avoid these freaky franken-weenies like the plague. There are, however, other options.
I’m lucky to have a brother-in-law who hand-makes his own hot dogs out of grass fed beef short ribs…
…but most of the time, I just look for commercially-available wieners made with sustainably-raised grass fed beef and a few simple seasonings and spices. The two brands I buy for my family are Applegate and Fork in the Road (I don’t sweat the small amount of sugar in the latter), and you can find them in most grocery stores. (For additional recommendations for high-quality grass fed hot dogs, check out this link.)
Hot dogs have always been a kid-friendly favorite, but I recently hopped onto the bandwagon in a big way after discovering Flame to Fork’s game-changing idea to use the wiener as the “bun” (a.k.a. #hotdogasthebun) on Instagram.
Since then, I’ve been playing around with different fillings every time I make hot dogs for the kids. (The best thing about using the wiener as the “shell”? Sneaking extra veggies into your kiddos’ bellies!) Unlike hot dogs on bread buns, you can assemble ’em the night before; they won’t get soggy, and they taste great cold. Or maybe I’m just a weirdo for loving cold hot dogs.
Personally, I like hot dogs piled high with sautéed peppers and onions or kraut and pickles, so for this lunchbox, I made both. Properly cooked onions take a while to sauté, so I always start them in the skillet over medium heat with my favorite cooking fat before I do anything else.