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  • Writer's pictureAmanda / ThisCrazyLife on YouTube

Spring Decorate 2023 & Healthy Recipes!

Hey friends! Over on my YouTube Channel, I shared a Spring Clean & Decorate video! I share a few DIY Spring decor ideas, and a delicious lunch & desert recipe! I'm so excited to hear what you think about these recipes & how you would customize them to your liking!


Click above to watch my Spring Clean & Decorate 2023 video!




R E C I P E


B U F F A L O C H I C K E N W R A P S


Ingredients ::


  • olive oil

  • 1 lb chicken breasts

  • 2 tsp chipotle powder

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • salt & pepper

  • 1 head butter lettuce (washed & separated)


**Optional toppings include: avocado, cherry tomatoes, green onions, drizzle of ranch, etc.**




Slice the chicken breasts into 1/4" strips. In a small bowl, add chipotle powder, garlic powder, & onion powder and mix until combined.


Next, season the chicken with salt & pepper, followed by the buffalo seasoning mix you just made, until the seasoning is spread evenly on the chicken.


In a skillet, over medium heat, add oil. Once heated slightly, add in the sliced chicken & cook for 5-10 minutes, turning occasionally, until the chicken is white all the way through.


Serve in lettuce cups & top with your favorite toppings (also try my homemade ranch recipe down below!) That's it! Time to enjoy! YUM!!




L E M O N C U R D C A K E S

Ingredients ::


  • Coconut oil (for greasing custard cups)

  • 3 large eggs (separated)

  • 1/2 C honey

  • zest of 1 lemon

  • 1/2 C FRESH lemon juice

  • 1/4 C full-fat coconut milk

  • 1 Vanilla Bean (split & seeds scraped) -or- 2 tsp vanilla extract/vanilla bean paste

  • 1 1/2 tsp coconut flour

  • 1/4 tsp sea salt

**you will also need 6 ramekins/custard dishes & a baking dish**




Preheat the oven to 350 degrees. Fill a 9x13 baking dish halfway full with boiling water. Lightly grease the 6oz ramekins with coconut oil & place them in the baking dish.


Whisk together the egg yolks, honey, lemon zest & juice, coconut milk, & vanilla. Then, whisk in the coconut flour & salt until smooth. Let the batter sit for 10 minutes.


Carefully fold the egg whites into the batter & continue folding until fully incorporated (note that the batter will be VERY runny).


Divide the batter among the custard cups/ramekins, then place the baking dish in the oven & bake for 30 minutes, rotating once, until the tops are golden brown & the tops of the centers are set. (Note that under the top layer, that will remain a curd consistency & not be set like a traditional cake.)


Remove the cups from the baking dish. Allow to cool completely before serving. These cakes taste wonderful with fresh berries on top! Yum!!



I hope you enjoyed watching today's video, reading today's blog, and most importantly... enjoy your time cooking with me today! If you try & enjoy these recipes, please tag me over on Instagram and let me know!


Love you guys!!

Amanda



T O D A Y S V I D E O L I N K S





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