Bunnyfuldays

This Crispy Baked Lemon Chicken is a delicious and healthy paleo/whole 30 approved dish that's easy to make. The combination of almond flour, coconut flour, and lemon zest gives the chicken a flavorful and crispy coating. Ingredients: 4 boneless, skinless chicken breasts 1/4 cup almond flour 2 tablespoons coconut flour 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon black pepper Zest of 1 lemon Juice of 1 lemon 2 tablespoons olive oil Instructions: Preheat oven to 400F 200C In a shallow dish, mix almond flour, coconut flour, paprika, garlic powder, onion powder, salt, black pepper, and lemon zest In another shallow dish, combine lemon juice and olive oil Dip each chicken breast into the lemon juice mixture, then dredge in the almond flour mixture, coating evenly Place coated chicken breasts on a bakin

Indulge in the creamy, rich flavor of Tres Leches Cake combined with the coolness of ice cream. This dessert is a delightful fusion of two beloved treats. Ingredients: 2 cups heavy cream 1 cup whole milk 1 can sweetened condensed milk 1/2 cup Tres Leches Cake, crumbled 1 teaspoon vanilla extract Instructions: Heavy cream, whole milk, and sweetened condensed milk should all be mixed together in a bowl Mix everything together with a whisk Add the vanilla extract and crumbled Tres Leches Cake and mix well Put the mixture into an ice cream maker and churn it according to the machine's directions until it gets smooth Once the ice cream is smooth, put it in a container and freeze it for at least 4 hours, or until it is firm Enjoy some scoops of Tres Leches Cake ice cream!