Wednesday, November 16, 2011

Gone in 60 seconds

I kid you not, these are three of my most favorite meals since starting the SCD. I ate every last morsel. No napkins were involved in the killing of the buffalo wings either. I dove in headstrong, hands at the ready, tummy eager to be fed. I came out a winner in the end with bones from 14 wings leftover; I tied with my dad. He thought he could eat more than me... HA! What a bunch of bologna. 

As for the toast you see pictured here, there was a little bit of heaven in each crunchy bite. INCREDIBLE!!!!! First slices of toast in years. It was like a kid in a candy store to say the least. Then to go & place an egg with a perfectly runny yolk on top, you've hit the jackpot. You've reached the peak of Mt. Everest. You've swung a home run. You've landed the manager position at work. You've just made the impossible possible!! Its deliciousness will not go unnoticed, I will tell you that much. 

Don't fret, they're both easy to make as well. The recipes are posted below. Make it a date this Friday!! Cook yourself up some blanched almond butter bread & a copious amount of buffalo-style chicken wings. Your tummy will thank you for it. :) 

Absolutely the best bread I've ever had. 
Look at those slices... Whoa!
A little maple leaf of butter on a dainty piece of toast. How precious
Bring it onnnn!!!!!! It's wing timeeeee!!!! :D
Toast, a sunny-side up egg with salt & pepper, a dream come true.  
I recommend taking a triple bite with toast, egg white, & a dunk into the rich creamy egg yolk. It's the BEST!
Bread 5.0 as I like to call it (thank you darlin' from Z's Cup of Tea!)
*I used blanched almond butter instead of regular* 

Unforgettable Buffalo-Style Chicken Wings
  • 2 packs of organic (if you can) buffalo-style chicken wings & drumsticks, about 28 total 
  • the juice of about half a lemon
  • 2 cloves of fresh crushed garlic
  • 3 tbsp. organic cold-pressed extra virgin olive oil
  • a sprinkle of himalayan pink sea salt
  • a heaping amount of organic ground oregano & basil 
Place all your wings & drums into a deep container to marinade them in. Squeeze your half a lemon directly over the chicken so as not to lose a single drop of that zing! Press your garlic over the top as well, scraping off the stubborn bits that stay behind on the kitchen utensil. Generously drizzle your 3 tbsp. EVOO next!! Go ahead & add your dusting of himalayan pink sea salt. Lastly & most importantly, slowly incorporate all your ground oregano & basil. Take your hands & mix those wings & drums thoroughly to evenly coat them with the kickin' flavors in the container. Pop a lid on the container & let the chicken befriend those potent kicks & punches for about 7-8 hours. Once they've become best friends, lie the wings & drums on a broil pan on the grill at medium-high heat for 8 minutes each side. BAM!! Push everything white aside, the messy chicken's comin' through. I hope you enjoy!!! :)  



  1. Hi Allie! I love reading your posts. You have a gift of writing and Love LOVE love your attitude! That helps a thousand times over!! Mrs. G

  2. The bread looks amazing Allie. I'm having trouble trying to find the recipe. Do you have a minute to post the link?

    Thanks so much, all your dishes look gorgeous.

  3. dthgil-
    Thanks so much!!! You are too kind. :) Well running this blog has changed my life so I try to make my posts worth reading! I appreciate your acknowledgement & support!

    If you click on "Z's Cup of Tea" just above there on this post, it'll take you to the blog with the recipe. :) You may have had trouble finding it because I altered the recipe a bit by using blanched almond butter instead of regular & I made one large loaf rather than several mini ones. Once you get to the blog, click on recipes (it's on the left-hand side). Then choose the 'bread' category & it's the 'mini almond butter loaves'. Voila!! There you have it. :) You're welcome! Thank you!!! I get hungry every time I look at the photos! I hope you enjoy the bread!

  4. Hi, Allie! I'm so glad you enjoyed the bread and thank you for the compliments. I really recommend the Grain-Free Gourmet cookbook that I got the recipe from. Hope you continue enjoying the blog! :)