Diya Eats Well

04/20/2026

Hey yall! Just a quick note that the “Comment to DM” prompt on my videos (like comment “YES”) annoyingly doesn’t work on Facebook! Sorry about that - but you will find my recipes on my substack! Link is here: https://substack.com/?r=4wim2&utm_medium=ios&utm_source=stories&shareImageVariant=blur xx

Hi, I'm Diya. Consider this my living room: weekly recipes, expert takes on nutrition and fitness, and the personal stuff — beauty, perimenopause, motherhood, and whatever else is on my mind.

04/16/2026

Basil & Strawberry Dessert Mousse Cups: Easy & Delightful! 🌿🍓

These taste like a fresh, tangy, herbaceous no-bake cheesecake. One of my all-time faves, so delicious, colorful and impressive whether you serve it in a little cup or go big and make a tart of it!

Comment YES and I’II DM you the link to the recipe on substack - I share free recipes weekly.

They just happen to have lots of plant diversity for gut health, and 9g of protein but that’s besides the point - they’re stunningly yummy!! Make these!!!

Music track: “Atlanta” by DJ Tennis

04/14/2026

One Pot Dumplings Reaction Video: Deadpan Diya #36

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Trend creator

Recipe by me: Pork, Cilantro & Mint Pan Dumplings

Ingredients - approx 20 dumplings

Filling
2 cup napa cabbage
3 large shiitake mushrooms
1/4 cup cilantro leaves
1/4 cup chopped mint leaves
Lime (optional)
2 scallions
3/4 inch piece of fresh ginger
1 clove garlic
1/2 lb ground pork
1 tbsp sesame oil
1 tbsp mirin (or shaoxing wine)
1 tbsp oyster sauce
1 tbsp soy sauce or tamari
1 tsp cornstarch
1/4 tsp pepper
1/4 tsp salt
1/4 cup water

Dumplings
20 dumpling wrappers
Vegetable oil (canola, / sunflower / high smoke point)

Spicy Dipping Sauce - essential!
1 garlic clove, grated or smashed
1 tbsp soy sauce
2 tsp chili oil
2 tsp sugar
1 tsp black vinegar (or rice vinegar)
3 tbsp hot water

Make filling
- Cut a section of napa cabbage, add to bowl of a food processor and pulse/process briefly (or chop by hand!)
- Add mushrooms, coriander leaves, green onions, ginger, and garlic and process again
- Add chicken, and rest of the filling ingredients and process until well combined

Make dumplings
- Pre-heat pan to medium
- Drizzle vegetable oil, wait till the oil starts to shimmer (not smoke!)
- Place spoonfuls of filling in the pan, spaced about an inch apart.
- Drape a wrapper over each, not letting them touch. Drizzle a little oil over the top. Cook for just 2-3 mins.
- Turn heat down to medium-low. Pour in 1/3 cup of water, cover with a tight lid, and steam for 8-12 mins (check at 6/8 min point to make sure bottoms don’t stick) - it’s done when bottoms are deep brown, wrappers are translucent, and pork is cooked through. It’s easy to burn so make sure your heat isn’t too high.

Make the dipping sauce:
- Add the garlic clove, soy sauce, chili oil, sugar, black vinegar (or rice vinegar) to a bowl, pour over 3 tbsps of boiling water and stir to dissolve the sugar, and combine the ingredients well

Serve hot with sauce - enjoy!

This is part of my Deadpan Diya Series of viral reaction videos — full playlist on my profile 👆

04/09/2026

Best Butter Chicken with Benefits: 40 Minute Healthy Dinner

My take on butter chicken—same rich flavor, depth, and creaminess, just reimagined into something quick, balanced, and easy enough for a weeknight.

Comment RECIPE to get it in your inbox now (make sure you’re following!). I share a new recipe every week.

I’ve added more plants, protein, and fiber (because that’s kind of my thing 🌿). Definitely not trying to “health wash” a classic—just giving it a fresh spin.

And according to my toughest critics (my kids and husband), it’s even better than restaurant versions 🤷🏽‍♀️ …not that I’ll ever stop ordering it when I’m out.

Outfit: from my fave French brand

Music track: “Bad Girls” by M.I.A

04/04/2026

Homemade croissants but make it easy: with puff pastry and a creamy chocolate orange center. All in 40 mins! Just in time for Easter breakfast.

Comment RECIPE to get it in your inbox now (make sure you’re following!). I share a new free recipe every week.

Eating a whole croissant is “health” too. All food has a place in your diet, especially ones that give us pleasure. Learning how to include foods you love alongside regular nutritious meals - without restrictive rules - is what “healthy eating” actually looks like.

I’m not saying “eat croissants every day” or “eat the whole thing” everytime. But if you’re gonna have one, have as much of it as you want - enjoy it. That’s what real French women do by the way.

Outfit: from my fave French brand
Music track: “Influenceur” by French act Ascendant Vierge

04/02/2026

Farmer’s Cheese Reaction Video: Deadpan Diya #35

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Loved your original video

Ingredients
- Any milk (the higher the fat content the more easily curds will form)
- An acid (white or white wine vinegar for more savory, ACV or lemon is a bit more neutral, pickle juice for a light pickle flavor)
- Optional - salt and/or herbs to taste

Before you begin
- Depending on 1) How much milk you’re using 2) The fat content of your milk, and 3) How much acid you add - the ratio of acid to milk needed to separate the milk into curds and whey (and determine the softness and size of curd) will vary.
- Adding too little acid for the volume of milk you use might only partially curdle it
- Adding too much acid at once can cause the curds to be more firm and might give the cheese a more acidic taste
- If you use lemon and use a heavy weight or press you’ll get paneer

Method
1. On medium heat gently bring your milk to a boil, stirring constantly to keep it from burning - then turn off the heat
2. If you have around a liter of milk start by adding 1 tbsp of acid, still stirring. If you have less than a liter start with 1 tsp. Keep stirring gently and slowly adding 1 spoon at a time. Stop adding acid the moment the milk separates. At this point, you should clearly see the separation of yellow whey and white cheese.
3. Cover and rest 10-15 minutes to let it develop fully
4. Place a double layer of paper towels in a sieve or strainer
5. Use a slotted spoon to transfer the curds on top of the paper towels. Allow to drain for 10 minutes. You can also use a cheesecloth, a clean cotton tee or tea towel to squeeze out excess liquid
6. Optionally transfer to a bowl and add salt and/or herbs of your choice and mix well
7. Store in an airtight container or bees wraps in the fridge for up to one week. Enjoy!

This is part of my Deadpan Diya Series of viral recipe reaction videos — full playlist on my profile 👆

03/24/2026

One Pot Chicken with Velvety Lentils

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Affordable, easy dinner made with pantry staples and whatever veg or lentils you have. It’s one I come back to when I want something satisfying, filling, and warm.

It takes 45 minutes—but half of that is hands-off. I have nothing against meal prep—in fact, I’ve created lots of meal plans for my nutrition clients over the years. But personally, I prefer to eat based on what I’m in the mood for, what’s in season, or simply what I already have.

Eating balanced, nutritious meals doesn’t have to be complicated! Here’s the recipe -

Ingredients - 4 servings
- 60g pancetta or lean back bacon (can use frozen)
- 1.5lbs boneless, skinless chicken thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato puree
- 1 tbsp flour
- 1/2 tsp of thyme
- Optional: leftover veg, diced (carrot, leek, celery, or yellow pepper work well)
- 650ml chicken broth, stock or bouillon cube
- 200g green or brown lentils
- Salt and pepper to taste
- Juice of half a lemon
- Drizzle of yoghurt or heavy cream
- Optional: chopped scallion greens or cilantro and lemon zest

Method
1. Add pancetta/bacon to a cold pan and set heat to medium. Fry for 3 mins or until fat starts to render
2. Add chicken thighs and cook for 4-5 mins on each side until golden brown. Remove chicken from skillet and set aside on a plate
3. Add onion, cook 3-5min, until lightly brown, scraping bits from the pan. Add in garlic and optional veg, cook another 2 mins
4. Reduce heat to low, stir in tomato purée and flour, and cook for 2-3 mins
5. Add broth/stock, lentils, and thyme. Bring to a boil, reduce heat, cover and simmer for 20 mins
6. Tuck chicken and pancetta/bacon back into the pot, covering with liquid, add salt and pepper to taste. Turn heat to high/simmer and cook for 10 mins uncovered - stirring often - until lentils are soft and saucy
7. Remove from heat, squeeze in lemon juice, and mix. Add a drizzle of yoghurt/cream, chopped scallion greens or cilantro, lemon zest and enjoy!

Per serve
Protein: 49g
Fiber: 8g

03/23/2026

Been getting back to my roots more the past few weeks - writing and developing recipes informed by my work as a nutritionist. Designing recipes is a bit like solving a puzzle. My goal has always been to create everyday dishes that fit in your life, help you hit nutrition goals, and make cooking itself easier. But more than that, I want my recipes to inspire you to pursue pleasure every day, to make food fun and sexy and not just functional. I’ll be posting a new recipe every week in the hopes that you’ll find a new favorite go-to weeknight dinner, or dessert you refuse to share with anyone. Are you with me?

03/18/2026

Dill Dough reaction video

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Reposting this as it’s been a minute!

Recipe by Good Leave n Co

Easy Dill Dough

1. 21/2 tsp or packet yeast + ¼ cup warm water - mix and let it get foamy.
2. To a large bowl add:
1 cup cottage cheese
1 large egg
2 TBS avocado oil
11/2 tsp salt
1/4 tsp baking soda
2 tsp fresh or dried dill
3. Add yeast mixture and stir
4. Then add 2 1/2 C all purpose flour (the original creator used 2 cups kamut flour)
5. Mix well until dough forms a ball and then knead adding small amounts of flour as necessary until smooth dough forms
6. Cover in bowl for 1 hour or until doubled
7. Punch down dough and roll into rectangle, roll into log and place in loaf pan Cover and leave until peeking over the side
8. Bake at 350F for 30 minutes
9. Remove immediately from pan to cooling rack and brush with butter.

03/11/2026

Dumpling Lasagna Reaction Video: Deadpan Diya #34

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Dumpling Lasagna recipe by 👌

Ingredients for 4 servings (2 each)

Filling
1 lb ground pork
1 cup napa cabbage, chopped
3 green onions, finely sliced
1 tb fresh ginger, minced
2 cloves garlic, mashed
6 mushrooms, finely chopped
1/2 tsp baking soda (optional but recommend for fluffier texture!)
2 tb sesame oil
2 tb mirin (or shaoxing wine)
2 tb oyster sauce
1/4 cup low sodium soy sauce or tamari
1 to 2 tbsp chicken broth or water

2 packages wonton or dumpling wrappers
Chili crisp, to taste (but if you don’t add a s**t ton we can’t be friends)
green onions for garnish
Sesame seeds for garnish

Method
1. Mix the filling ingredients together in a medium sized bowl
2. Starting with a dumpling wrapper, alternate layering the wrappers and a layer of filling in either a ramekin or a mug. I got 3 layers of filling in a ramekin and 5 layers in a mug (I preferred the mug result!)
3. Place in a steamer or covered dish with hot water halfway up to steam for 20 minutes
4. Top with sesame seeds, green onions and aforementioned ton of chili crisp ;) Enjoy!

This is part of my Deadpan Diya Series of viral recipe reaction videos — full playlist on my profile 👆

02/26/2026

Cottage cheese wrap reaction video with

Reposting one of my fave collabs! Follow for recipe reactions and lotsss more

Recipe by
225g fat free cottage cheese
2 eggs
Pinch of salt
Pinch (or lots) of garlic powder
Veggies of your choice to increase fiber
Additional meat of your choice to increase protein

Method
1. Preheat oven to 180 degrees C
2. Add the cottage cheese, eggs, salt and garlic powder to a blender. Blend for 4-7 seconds to ensure mixture stays thick (or use a bowl and fork)!
3. Line baking tray with baking paper and transfer mixture onto baking paper, spreading to make a circle with approximately 1cm thickness
4. Bake for 30 mins
5. Remove from oven and allow to cool for 5 mins
6. Carefully remove wrap from baking sheet onto serving plate
7. Add additional ingredients. We modified to our tastes and what was available!

Important notes:
- Don’t blend for too long
- Don’t blend for too long or mixture gets too runny. 4-7 seconds will do the job.
- Don’t spread too thin before baking as it may break apart when you lift it from the baking paper.

Overall... We agreed to give this an 8/10 due to its taste and protein content (and the fun we had making this video!)

This is part of my Deadpan Diya Series of viral recipe reaction videos — full playlist on my profile 👆

02/24/2026

Burgers vs baby hairs