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Strawberry and Chocolate Pear Cupcake Recipe

strawberry and chocolate pear cupcakes

strawberry and chocolate pear cupcakes

Do you ever have stuff in your pantry that you have never used or hand no idea how to use? Sometimes, the best recipes come from mixing the only available ingredients you have left at home to make the most memorable meals and desserts. This is exactly what happened to me. It’s the end of the month and I was 1 day away from doing my monthly grocery shopping but decided to use up the last stuff I had to fill my sweet tooth during studying for 6 hours straight. This is my very own homemade  recipe for Strawberry and chocolate pear cupcakes and they are so moist. Who knew you could actually mix those two together but you can and most of the ingredients are substitutable by healthier, gluten free or fat free choice.

As per Kristianna Riley ‘s request, here is the recipe for the cupcakes I made last night. They were different and awesome.


  • 2 cups flour

  • 1/2 cup milk

  • 1 cup brown sugar

  • 1 tsp baking powder

  • 1 egg

  • 1 tbsp vanilla

  • 1/2 tsp salt

  • 1 egg

  • 1 stick butter

  • 1 large can of pears ( drain syrup)

  • 3 tbsp of syrup from pear can

  • 3 tbsp chocolate powder for half of mix after mixing

  • 2-3 tbsp strawberry milk powder or syrup for other half.


1. Preheat over to 350°
2. Mix all wet ingredients with blender including sugar, butter, and pears.
3. Sift dry ingredients into 2 large bowls.
( 1 for strawberry and 1 for chocolate)
4. Distribute half of the wet blend into one bowl and the other half in another bowl.
5. Add strawberry powder to one bowl and chocolate powder to other bowl and mix by hand with a fork.
6. Fill cupcake baking tray with cupcake wrappers.
7. Fill each cup 2/3 full.
8. You can mix left over batter for marble effect.
9. Bake for 25 minutes and let sit for 10 minutes.
10. Top cupcakes with Nutella and charamel or toppings and frosting of your choice.


1. This is not a very sweet cupcake and will be enjoyed by people who don’t like sweet stuff that much. The sweetness will mostly depend on the frosting and toppings.
2. Honey is a great and healthy glaze that I used for the strawberry cupcakes and would work just ad great on the chocolate.

3. Enjoy!!

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DIY Chicken Somen Noodle Soup


Having been on a permanent diet for 3 weeks now, I still love food way too much to ignore how it tastes. I make up for that by taking longer and more complicated steps to make my meals as rich and delicious as possible. There is no need to go out and pay for these awesome DIY meals when you man make them. Chicken is a must in most of my meals and my liquid diet now consists of drinkable meals and soup. If any of you know me well enough, you will know how much I adore anything Japanese. Aside from Manga and Gyaru fashion, the food might even tops those two. I was going through my pantry trying to decide what new meal I would make and luckily, I found a new pack of Somen Noodles. This dish is rather quick but a bit complex and will not only fill you up but impress anyone you make it for. This is my personal recipe for a DIY chicken Somen noodle soup.

Here is what you will need:
1.5 inch thick stack of Somen noodles (bought looking similar to dry white angel hair pasta)
1 egg
1/2 cup of chopped raw, boneless chicken breast
4 leaves of a Brussels sprout
2 tbsp. soy sauce
1 tbsp. rice vinegar
1/2 tbsp salt
dash of cracked pepper
1 chopped green onion
2 cloves chopped garlic
1/2 tbsp. chopped ginger
dash of garlic salt
1 cup of water
1 tsp. chicken bullion/powder broth
2 tbsp. Japanese miso soup seasoning with dried seaweed


Cook the somen noodles in 2 cups of water and let boil of 3- 4 minutes. Immediately drain somen noodles and place them in a bowl of ice water. These noodles must remain cold until completion. Second, add 1/2 cup of water, chicken and all other ingredients to a small pot or sauce pan except for the egg, and half of the chopped green onion. Cover the pot and let cook at low medium heat for 12 minutes. If most or any water evaporates, add more at the end util it looks to be equal to 1 cup of water and mix it up until it warms up and turn off heat.
Take out a separate bowl and strain the somen noodles again from the ice and water, then place in the new bowl. Add the chicken soup on top. Crack one raw egg on top and garnish with a crack of black pepper and the remaining green onions. This somen noodle soup is eaten with chopsticks which will help control how fast you eat.
Serve as is and before eating, make sure to let your guests know to thoroughly mix the raw egg into the soup. The hop soup will cook then egg when it is mixed in and make tit thicker. Nothing makes DIY as exciting as this. Enjoy!

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Protein Breakfast: Chicken, Brussels Sprouts, and Oatmeal.

Chicken Brussels Sprouts

Chicken Brussels Sprouts

Just because I am on a diet doesn’t mean that I will ever give up on eating a deeply flavorful and aromatic meal and you shouldn’t either. In fact, I think that if you put as much effort and creativity to your diet meals, enjoying the taste and getting used to the portions will get easier on you and your wallet. Not to mention, I have never seen a protein filled breakfast like this before. Truly a breakfast for Champions, I say.  This is one of those meals where I mentioned previously that I was so creeped out about how full and satisfied I felt for about 5 hours until I forced myself to eat a snack. I hope you enjoy it as much as I did. Try not to substitute any ingredients unless they are spices or a different green vegetable.

Chicken Brussels Sprouts 2

Calories: 410


  • Half cup of boneless chicken breast
  • 3.5 tbsp. of whole grain oatmeal with flax seed
  • ¼ Cup of water
  • ¼ tsp. Salt
  • Pinch of cracked black pepper
  • 2 tbsp. Sliced almonds
  • 2 tsp. White vinegar
  • ¼ tsp. Garlic Salt
  • 1 tbsp. Soy sauce
  • 2 Garlic cloves finely chopped
  • 3 tbsp. Chopped onions
  • Non-fat Cooking Spray

Spray your pan with the cooking spray very lightly. Keep stove at medium heat and add the garlic and onions to pan. Then add the chicken, salt, and pepper and stir for about 2 minutes add all the other ingredients but leave the water for last. Make sure to mix everything up then add the water. Lower the heat to medium low and cover for 10-12 minutes. Uncover and stir around a bit more to see it is too dry. If dry add a few tablespoons of water and stir around. Then serve and top off with some extra sliced almonds. Lastly, make sure to drink tons of water to push this stuff out of your system. I know it sounds gross, but food is meant to be enjoyed temporarily and I hope that most of you don’t enjoy carrying around useless waste in your stomach for too long. Water make this process faster and less painful.

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Tips for a Pleasant Transition into a Diet Lifestyle



You might start to notice me newfound love for oatmeal if you continue to follow the diet and recipe section of my blogs. I have felt amazingly healthy, energized, and confusingly full. I recall ordering two orders of Mejboos Deyay (deep fried or baked chicken and mixed white and saffron basmati rice dish from Kuwait) from Freej Suwaileh almost every day for lunch. This is a pretty huge dish for someone of my size to eat, let alone two orders, plus three 7ups per meal. I barely felt full and would even eat an ice cream afterwards.

Now that I have let you in on one of my secret pigging out habits, I will let you know what I have noticed during that passed three days of my official diet. I have been substituting rice, potatoes and other carbohydrates with oatmeal and some cooked green vegetables. After each meal, I have felt so full and content with what I ate that the thought of eating more or even again for several hours overwhelms me.
I have been consuming two to three meals a day with a bottle of water every hour and some occasional bites of the granola crumble bars I made. I will post a recipe for those afterwards. One hour after lunch, I went to the gym and stayed on the treadmill for about 30 minutes and stayed on power walking speed which is healthier for your cardiovascular system especially if you are just starting out. Do not ware yourself out or you will be in pain the next day which will obviously give you an excuse to leave your workout and diet until you feel better and that might take a week if you even decide to resume.
Lastly I downloaded two apps.



The first one is called “My Diet Coach II”. It’s a great app that helps you decide the weight goal you want to achieve, why you want to achieve it, and plenty of motivation. You can set up several types of reminders from telling you when to drink water, workout, prepare your food, have a snack, and several others. Another thing I liked about it is that you can upload motivational pictures that you have to look at every day. I decided to upload a current picture of my current figure and will upload one every other day to view my progress.
The last and personally my favorite thing about the app is that it gives you challenges and you can add your own as well. For example, one of the challenges is to see if you can drink 8 cups of water a day. After every cup, you mark one off until you finish the challenge and you get star points. I added the challenge of doing 40 sit-ups 3 times a day.

My Diet Journal
The only downside to this app is that it doesn’t give you the option of documenting your daily meals, snacks, workouts, or weight through a journal or graph. I eventually found another app called “My Diet Journal”. It’s not as pretty and inviting as My Diet Coach, but it gets the job done. It helps you get in the habit of writing down everything you eat, count calories, check your vitals, exercise timing and progress, and even helps you keep an inventory of the healthy groceries you have or need to get. Best of all, it graphs all of you information to give you a more accurate idea of what you are doing well or need to improve on. Well I have rambled long enough and will introduce you to more of my recipes and hopefully post pictures of my before and after next month.

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Diet Recipe: Healthy Open-Faced Oatmeal Asparagus Chicken Sandwhich

Oatmeal Chicken Sandwich 2

Oatmeal Chicken Sandwich

Now, I have tried and failed several attempts to successfully complete any kind of diet due to my love for food. However, after taking a more favorable approach to my diet, I realized I can still enjoy cooking delicious foods that are still healthy and fill me up. I have never tried oatmeal and I was pretty disgusted at the thought of eating it most of my life. After realizing that I happened to have some that my uncle gave me in the pantry, I decided to give it a different use than the traditional oatmeal with milk or water mushy vomit looking stuff.

I made a great sandwich using asparagus, oatmeal, chicken breast and whole grain seeded toast bread. It’s called an open-face sandwich because it sits on top of one piece of bread which eliminates the extra calories that you would normally get from using two slices of bread. I ate this for breakfast and made sure to provide the calories.

I used this amount of calories to fit into 3 meals that equal 1000 calories a day which is a great way to speed up your metabolism, lose weight and still stay healthy and hydrated. Make sure to drink plenty of water throughout the day. I hate water but adding tons of crushed ice cubes to the water makes it more refreshing and drinkable for me. I hope you enjoy it and also hope that it helps anyone looking to start an enjoyable, safe, and efficient diet plan.

Oatmeal Chicken Sandwich 2

Prep and cooking time: 13 min


  • 3 tbsp. Whole grain rolled instant oats with flax seed 70 cal.
  • 1 8″ spear of asparagus chopped 5 cal.
  • 1/2 cup uncooked diced boneless chicken breast 105 cal.
  • 1 slice of 5 seed and poppy wheat bread or multi-grain wheat bread 110 cal.
  • 1 tsp olive oil 40 cal.



  1. Add olive oil, asparagus, oats, and chicken to a small sauce pan and cook at medium heat.
  2. Begin by sautéing for 1 minute.
  3. Add salt, garlic salt, and pepper to taste and 2 tsp.of white vinegar.
  4. Add 2 tbsp.  of water to keep moist, then cover for 6 minutes.
  5. Uncover and stir up ingredient and turn off heat.
  6. Leave covered for 3 additional minutes afterwards to absorb any extra juices in the pan.
  7. Place the slice of bread on a plate and cut in half.
  8. Pour mixture on top of slices to create 2 small open-faced sandwiches.
  9. Finish off with cracked black pepper and some extra oats over the top of the sandwiches.


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Recipe: How to Make Dynami’s Indian Chicken 65

Chicken 65

Chicken 65

Chicken 65 is a dish that sparks every one of my taste buds and has all the flavors that I love so much. It has remained one of my favorite Indian dishes since my childhood. Although there are several stories that claim to explain the history of the name of this dish, I prefer the most logical of all the stories. It is said that many northern Indian army soldiers would always go to a military canteen (cafeteria) in Chennai. The menu was written in Tamil. Since several of the soldiers could not read Tamil, they made ordered their food by saying the number of the dish on the menu. The dish became very popular among the soldiers by word of mouth. People would then come in constantly ordering chicken #65 and so it came to be known as Chicken 65.

I have been making this dish for years and had to modify it to my own taste which includes a lot more garlic and a faster way of making it from whatever ingredients were available to me before. I ended up getting used to it and it tastes fantastic.This recipe is very easy to make if you are in a rush, but if you decide to take the extra time to keep the chicken in the marinade, it is definitely worth it. Let’s get started!

Preparation time: 10 minutes

Cooking time: 18-20 minutes

Servings: 2 large servings or 4 small servings

You will need:


  • Large bowl
  • Frying pan or pot
  • Spatula


  • 1 pound of cut up boneless chicken breast (or thigh or boned to your liking)
  • 1 tbsp. salt
  • ½ tbsp. black pepper
  • 1 tbsp. ginger powder
  • 2 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tbsp. paprika
  • 1-2 tbsp. red chili powder (spiciness to your liking)
  • 2 tbsp. Coriander powder
  • 1 tbsp. cumin
  • ½ tbsp. turmeric
  • 1 small dried red chili
  • 1 tbsp. Graham Masala
  • 2 tbsp. corn starch
  • 2 tbsp. all-purpose flour
  • Juice of 1 squeezed lemon
  • 3 tbsp. vinegar
  • 2 tbsp. butter or margarine
  • ½ cup of yogurt or milk
  • 1 egg


  • 2 tbsp. fried garlic
  • 2 tbsp. fried onions
  • 1 tbsp. red food coloring


  • 1-1.5 cups of olive oil
  • 1 finely chopped onion
  • 3 finely chopped garlic cloves


Mix all dry ingredients into bowl then add butter, yogurt or milk, lemon juice, and egg along with the optional ingredients. Mix well and if too dry, add a bit of milk or yogurt. Add your chicken and marinade. You may leave this overnight in the fridge or leave it for 2 minutes to make sure every piece is covered in the marinade.

Heat up you pan or pot to high and throw in your garlic and onions. Immediately begin to put in your chicken a few pieces at a time or even one at a time. Cover for 3 minutes. Uncover again and flip each piece over and cover again. Make sure you flip each side evenly until golden reddish brown for about another 10 minutes or so.

You may use a hand held strainer or sifter to remove the chicken without so much oil. This dish goes well with 1 cooked cup of Basmati rice per serving and topped with a couple of coriander leaves. Bon Appetit!