Sweet Recipe: Crispy, Tender, Game Day Baked Wings

  crispy wingsss

Football season is among us, and game-day bites are all the rave. No matter what “diet” you are on (unless you’re vegetarian or vegan), no one can say no to a batch of deliciously crispy wings.

I have a great recipe of oven “fried” chicken that was very popular on my old blog (don’t worry, I will be bringing it back next month), but I’ve never tried gluten free crispy wings.

You can eat as many of these wings as you’d like and not feel guilty (even though you should NEVER feel guilty for feeding your body). These bad boys are not only crispy, tender, flavorful and delicious, but they are also BAKED and not fried. 100% healthier.

You will need: (Cook time: 1hour and 10 minutes) 1 pound wings, 1 pound drumsticks, brown rice flour, seasoning of choice (I used italian mixed seasoning), EVOO, and parsley for garnish

(warning, raw meat photo below)


You want to take your wings (I used organic, hormone and antibiotic free, and preservative free wings from wholefoods) and clean them.

When I say clean them, I mean remove any little hairs there may be, trim the fat, take off skin if you’d like. Then you want to rinse the meat and pat it completely dry. Add in your seasoning.

Although some people may feel that the salt in the seasoning may draw out the moisture, I am an advocate in seasoned meat. I cannot stand bland dishes. I seasoned my meat and it turned out fine. The key is to make sure you re-apply the EVOO mid-bake.

Add in your brown rice flour and place your wings on a baking rack. I placed my baking rack over my pyrex dish. This set-up allows the drip from the meat to fall into the dish, and the meat is able to crisp up rather than become soggy from the drip.


You will then want to drizzle EVOO over the top of the wings. Don’t be shy, the oil allows the meat to remain moist and crisp up. Place the wings in the oven at 400 degrees for about 30-35 minutes. Don’t be alarmed (like I was) if you check on it at 30 minutes and it doesn’t seem crispy at all. Let them stay in the oven a little bit longer and then flip them to the other side.

Once you flip them, add some more EVOO. Place them back in the oven for another 30 minutes. Check every so often to make sure it’s crisping up to your liking, and flip it again. Then remove from the oven, and let cool for 10 minutes. Add some parsley for garnish, and serve!


I really hope you enjoyed this recipe and that your wings turn out as delicious as mine did.

Once again, if you make it, tweet me or instagram it and hashtag #thesweetsceneblog and mention me @thesweetsceneblog!

Next Up: My first time doing a Barry’s Bootcamp and Barre Class!


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Recipe Series: Tuesday Twist on Toast

I am starting a new series. Each month I’ll feature a certain food item and show different ways to make delicious recipes with it.

This month will be: TOAST!

Toast can be so plain and blah. You know, that side dish you spread butter on with your bacon and eggs. Or, that burnt thing you forgot was toasting in the oven and now can use it as a hockey puck.

Toast isn’t someone’s #1 go to food, but hopefully after this series, you will have a new outlook on what it means to eat toast.


You will need: Cream cheese of your choice, I used Daiya vegan plain cream cheese, alfalfa sprouts, red onions and heirloom tomatoes. I hope it goes without saying, but you will also need your bread that you will be toasting. I used Ezekiel bread.

Slice your tomato and onions thinly. and then season your ingredients with as much, or as little, salt and pepper that you would like.

Then, all you need to do is toast your bread to the texture of your choice, I like mine crunchy, and spread your “cream cheese”. On top of that, add some of your tomato, and then on top of that your alfalfa and onions.

At the end, for a little kicker, I also sprinkled some sunflower seeds to top it off. This can be a little snack, or a full on lunch. It is so good that you’ll never look at toast the same again.



Like what you see? Follow me on instagram and twitter for more! @thesweetsceneblog. If you make one of my recipes, be sure to hashtag #thesweetsceneblog #loveyourbody


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Sweet Recipe: 2 Easy Smoothie Ideas

Once in a while I’ll make myself a smoothie, mostly for breakfast, to get my body detoxed and nourished after a long weekend, or a night (or two) of indulging.

The first smoothie is your typical vegetable and fruit smoothie but with a twist. I have added half of an avocado to give it a creaminess, as well as giving it a punch of healthy fats and fiber.

avocado smoothie

You will need 1 cup of spinach, 1/2 of a ripe avocado, 1/2 of an apple (I used an organic honeycrisp), and 1/2 of a banana.

You can substitute any of the ingredients for your smoothie, but this is just one that I made today that I thought you all would like to try at home.

All you need to do is fill your blender up half way with water, put your ingredients in, and blend away. You can also top it off with chia seeds and some homemade granola!

The avocado will give the smoothie a thick, creamy consistency that will also fill you right up.

almond butter smoothie

Now, this smoothie is something I like to make when my sweet tooth is really aching. Although I don’t like to eat sweet things often, (I just don’t have a hankering for it) when I do get the craving, I’d rather opt for a healthier option.

This smoothie is especially delicious for the fall time: it includes cinnamon, and pumpkin seeds to round it off.

You will need: 2 tbsp of almond butter, 1/2 cup of almond milk and 1 banana.

After you blend it for a minute, top it off with a few dashes of cinnamon and a sprinkle of pumpkin seeds.

You will find that it is some what reminiscent of a pumpkin spiced latte!


Hope you enjoyed this recipe! Stay tuned, this Tuesday, for recipes on how to remix standard toast. Also, if you make any recipes from my blog, post it to instagram or twitter and hashtag #thesweetsceneblog #loveyourbody. While you’re at it, follow me on twitter and instagram: @thesweetsceneblog


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Sweet Recipe: Pure Almond Milk (homemade)

almond milk

Look at that tall glass of milk!, almond milk that is.

Recently, I’ve been having stomach issues when I have dairy: milk (though I barely drink milk), cheese etc. Not too bad, but bothersome enough to make me change my intake. I also have been having the same experience with eggs. When ever your body is speaking to you (positively or negatively) then you have to adjust. Your body knows what it needs and what it doesn’t, all you have to do is listen.

Now we come to the recipe ladies and gentleman: 100% organic almond milk. A great alternative for you lactose intolerant people, a wonderful vegan option, and some studies show it is better for you than soy milk.

All you will need is 5 minutes of your time, blanched almonds, water and a blender.

Put your blanched almonds into the blender. Depending on how much milk you would like, will depend on how much water and almonds you will use. I used 1 cup almonds and 2 cups water.

You can add 100% pure maple syrup for taste if you’d like.

After you blend the mixture together for about a minute and a half, you’re going to strain the pulp

I didn’t have one of those nut pulp strainer gadgets, so I used what I had handy, paper towels!

Double up your paper towel, place it over the jar or bowl of which you will store your milk and pour your almond milk mixture in. Then you will want to close up the paper towel (as if you were squeezing icing through an icing bag) and gently squeeze the milk through. The pulp will stay in the towel and the creamy milk will be ready to drink!

Do not be alarmed if your milk separates, that is natural. All you have to do is shake before use.

Hope you enjoyed this little recipe!


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