bahn mi hot dogs

Now that August is here, it is time for hot dog dinner part II. Only one more month of acceptable hot dog eating! ;)

Remember the tijuana dogs? They were amazing, but when I saw this recipe inspiration, for a fresher, dare I say lighter, hot dog I knew it is how our last two grass-fed beef hot dogs would meet their bun.

We love real bahn mi sandwiches so I was honestly a little nervous that these wouldn’t live up to them and while they are different…these were really good. I know, I usually say that about anything that comes in contact with sriracha mayo, but I really mean it. Think spicy, smoky, crunchy and fresh flavors, all sandwiched between good bread.

I served them alongside a spicy cucumber salad, which was the perfect accompaniment.

Bahn Mi Hot Dogs
Prep time
Cook time
Total time
Serves: 2
  • ½ cup cucumber julienne
  • ½ cup carrots julienne
  • ½ cup cilantro
  • ¼ cup sliced green onion
  • 2 Tbsp mayo + sriracha
  • 2 hot dogs (I use grass-fed beef)
  • ½ baguette, sliced
  1. Prep all ingredients.
  2. Prepare sriracha mayo by adding desired amount of sriracha into mayo.
  3. Grill hot dogs until heated through.
  4. Grill baguette slices.
  5. Layer sriracha mayo on bread slice and top with hot dog and veggie toppings.
*Recipe Inspiration from Eating Well

daily eats: 8.02.11

Is it really August?! I’m kind of in denial. Last weekend was my Dad’s surprise Birthday Party, so yesterday felt more like a Monday and after a crazy weekend, I’m actually ready to get back into my normal eating and exercising schedule!

6:00 am: treadmill run/walk workout – 45 minutes, 3.82 miles. It has been a looooong time since I last ran, but for some reason was feeling a little motivated so decided to get a nice run/walk workout in. It felt good to push myself in a different way and I may even start running/walking/jogging more often! :)

Commute: coffee + coconut creamer with The Help – I can’t stop reading it!

Breakfast: 2 eggs + 1 slice sprouted bread

Lunch: 1 serving quinoa + garlic and spinach chicken sausage + sauteed kale (from Dad’s garden!)

I’m still stuck on these quinoa lunch bowls – they are so easy to throw together and I love that they don’t require any last minute chopping/prep work.

Snack 1: home made batch of kombucha – and it actually tastes like kombucha!!

A little over a week ago I made my first batch of kombucha…my habit was growing expensive and I’d heard it was *easy* so Averie sent me the starter and I got a fermenting! I mixed mine with a little grape juice and now I have to start the process again. I have a feeling I’ll be consuming lots of kombucha since the Taster isn’t really that interested in helping me drink it. :)

Snack 2: another fermented beverage that involves grapes…some wine along with some recipe development for work then cleaning, laundry and getting my life back together after being gone for the weekend.

Then it was time to get going on dinner…


Dinner: bahn mi hotdog and cucumber salad – recipe coming soon – loved it!


Snack 3: popcorn + truffle salt

Estimated Totals via Lose It App (1,700 calories, 56 grams of fat, 29 grams of fiber, 75 grams of protein) 

grilled chicken za’atar

I want to start out by saying that we grilled out on the hottest day of the year, probably my lifetime. Although, if you want to get technical, I watched from our chilly, air-conditioned apartment as that future-husband-of-mine survived temperature changes of around 50 degrees going back and forth to our miniature grill.

We are not your frequent chicken eaters. I always think that chicken breasts = blah. Give me some wings? Maybe some thighs?  You’ve got my attention.

I’ve had za’atar seasoning in my cupboard for at least a year, and definitely don’t use it enough, so grilled chicken with za’atar was immediately put on my “to-make” list when I came across it in Bon Appetit. With minimal prep and a flavorful, healthy dinner, chicken might just start making more of an appearance after all. :)

*The marinade is simple to throw together, just don’t forget to make it the night before you plan on having it!


5.0 from 2 reviews
Grilled Chicken Za'atar
Prep time
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Total time
Serves: 2-3
  • 4 cloves garlic, minced
  • 2 Tbsp olive oil
  • 2 Tbsp za'atar seasoning
  • 1 Tbsp minced rosemary
  • juice from ½ lemon
  • 1 lb chicken thighs
  • za'atar for sprinkling
  1. Combine first 5 ingredients in large ziplock bag.
  2. Add chicken and coat all chicken.
  3. Marinate chicken in refrigerator over night.
  4. Heat grill and when hot cook chicken for about 4 minutes per side.
  5. Sprinkle with extra za'atar if desired.
*Recipe adapted from Bon Appetit