Panasonic #MicrowaveOnly Challenge and Giveaway

I am taking part of Panasonic’s #MicrowaveOnly challenge. What exactly does that entail? Well, for one day, I have to create all of my meals in the microwave! It’s actually a lot easier than I thought it would be.

Screen Shot 2014-04-06 at 8.24.45 PM

For this challenge, I’m using Panasonic’s Full-Size 1.6 cu. ft. Genius Prestige Countertop / Built-in Microwave Oven with Inverter Technology, aka Model #NN-SE782S.

Since living in an apartment, I’ve always been a little frugal with my microwave. I figured that since my living situation was only temporary, I shouldn’t buy a “good’ microwave because I’ll end up moving and selling it anyways.

I was thrilled when Panasonic sent me a microwave to use for this challenge. Heck, this microwave is even better than “good,” it’s awesome. With a cooking power of 1250 watts, you can heat up things in no time! My little microwave before this took forever just to heat up water for some tea. With this, well, you’ll see…


For breakfast, I made Creamy Oats with Apple, Cherry, and Walnuts. I adjusted the recipe from Panasonic by using almond milk rather than apple juice for that extra creaminess.


The result was a hearty and fulfilling breakfast that kept me full all morning.


Creamy Oats with Cherry and Walnuts


  • 1/2 cup Quick-cooking oats
  • 2 tbsp Dried Cherries
  • 1 1/2 cup almond milk
  • 1/4 tsp Cinnamon, ground
  • pinch of Salt
  • 1/4 cup Greek Vanilla Yogurt
  • 1 tbsp Brown Sugar
  • 1 tbsp Walnuts, chopped


  1. Combine the oats, dried cherries, almond milk, cinnamon, and salt in a microwave safe bowl.
  2. Cook on P10 for 2-3 minutes, stirring every 30 seconds until thickened.
  3. Top with yogurt and sprinkle with brown sugar and walnuts.


Since the oatmeal kept me pretty full, I wasn’t starving when lunch came by. I decided to stay on the healthy track and eat a sweet potato.


Thanks to Panasonic’s inverter technology, my sweet potato cooked evenly and kept it’s texture and taste. The inside of the potato was just as warm as the outside, so there were no cold spots anywhere!



Microwavable Sweet Potato


  • 1 sweet potato
  • 2 tablespoons vanilla greek yogurt
  • 1 tsp ground cinnamon


  1. Rinse and scrub the sweet potato.
  2. Pierce the potato all over with a fork. Wrap the potato in a damp paper towel.
  3. Microwave for 4 minutes. Turn it over and microwave for another 4 minutes.
  4. Be careful removing from the microwave when it's done-- it'll be hot! Unwrap the potato and cut it in half. Dollop with the greek yogurt and sprinkle the cinnamon on top. Serve warm!

For dinner, I admit that I heated up some leftovers along with a bag of microwavable popcorn. #guilty You really have to keep an eye out on your popcorn when using different microwaves– with this Panasonic, I only had to do it for a minute and twenty seconds rather than almost two minutes!

For other recipes and cooking tips, check out Panasonic’s website here.

Now for the good stuff! I’m giving away…

Screen Shot 2014-04-06 at 8.24.53 PM


That’s right.. I’m giving away a full size Panasonic microwave along with a product pack (as pictured above)!! All you have to do is tweet a picture of your own #microwaveonly meal with a short description to @HomePanasonic and @kimberlywyn to win! You must also follow @HomePanasonic in order to be qualified.

a Rafflecopter giveaway

This is a sponsored post, but the opinions expressed are my own.

Meyer Lemon Coffee Cake



Can you imagine waking up to a big pan of this on your birthday morning? How glorious would that be? Give me a chai tea latte and you’ve got my perfect breakfast. Working as a flight attendant, coffee cakes are my achilles heal. I can bring them with me in my luggage and I can eat it on the go– no utensils needed. That makes it convenient and delectable.



Chinet sent me over some disposable bakeware to try out, and I thought this Meyer lemon coffee cake would be the perfect thing for the 8×8 inch pan. I hardly ever bake with disposables, so I was eager to see how it compares with regular heavy duty baking pans.






The pan itself is actually rather light. It’s made of a paper/cardboard feeling material and is textured. The inside is coated with a dark layer and the outside remains white. All of Chinet’s bakeware comes with a lid, making it easy to take with you to a party or just for transferring in general. The only issue was that the top didn’t actually “snap” into place. It loosely covers your baked good and moves around on its own. I just used some tape to keep it shut while transporting it.





It sure looks pretty, though. It’s nice to be able to take a coffee cake to someone and not worry about bringing the bakeware back. One and done.



I was very impressed with how evenly the cake baked in the pan. There was no sinking in the middle and it seemed as if the edges browned normally. There was no “weak spot” of the pan.



I was also curious as to how the bakeware would keep its shape, but sure enough, it proved me wrong. There was no sagging, bending, or melting (wouldn’t that be terrible?!). It was sturdy. I could hold it from one end and it wouldn’t fold.



Bottom line is that you should definitely bring a cake to someone… for breakfast! Let them celebrate in the morning instead of having to wait all day for celebrating in the evening.




I have to be honest about this lemon coffee cake. I didn’t try it because I don’t like lemon desserts. I actually packed it up and brought it with me to work so that my coworkers can enjoy their mornings. I even left it on the counter in the communal area for everyone to enjoy. From the feedback that I got, the cake seemed to be a hit with everyone. It wasn’t too strong in lemon flavor.


This streusel recipe made a lot and I only used 2/3 of it. I’m saving the rest to top off some muffins. Recipe is slightly adapted from Martha Stewart.

Meyer Lemon Coffee Cake


  • Streusel:
  • 1 ¾ cups all-purpose flour
  • ¾ cup brown sugar
  • pinch of salt
  • ¾ cup (1 1/2 sticks) cold unsalted butter
  • Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 3 tablespoons finely grated lemon zest (from 3-4 Meyer lemons)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup plain greek yogurt (I used Chobani)
  • Glaze:
  • 1 cup powdered sugar
  • juice of half a lemon


  1. First make the streusel by cutting together the butter and the rest of the ingredients until crumbly. I used a food processor for ease.
  2. Preheat oven to 350 degrees F.
  3. Cream together the butter and sugar until fluffy. Mix in the lemon zest, eggs, vanilla, and yogurt.
  4. Gradually stir in the flour, baking powder, baking soda, and salt until combined.
  5. Pour the batter into an 8x8 pan and top with the streusel (I only used 2/3 of it).
  6. Bake for 50-60 minutes, or until toothpick comes out clean.
  7. Let cool completely before mixing the powdered sugar and lemon juice together and drizzling.

*This is a sponsored post by Chinet, but the opinions expressed are my own.*

Baked Salmon



I’ve been all kinds of adventurous lately. By adventurous, I mean in the kitchen. I made ice cream, worked with yeast, and now I’m cooking fish. I never ate much fish growing up because my dad hates it. When he was younger, he practically ate fish everyday because he was poor and fish was cheap. It was the poor man’s meal.


Now, my dad can’t stand the taste of fish. He’ll eat everything except for it. Since my mom never cooked fish growing up, I never had fish until high school. I loved it. I’d start ordering salmon at restaurants and going out for sushi whenever I could.



Unfortunately, salmon’s not the best dish for eating out since it’s so darn expensive. How hard can it be to cook salmon at home? Turns out, it’s just about the easiest thing ever.



Since my DB doesn’t eat fish (I know, that list is never ending), I didn’t want to buy or cook a huge chunk of salmon for myself. Trader Joe’s sells the perfect sized salmon for one  in the freezer section. Problem solved! I just defrost a piece of fish overnight and it’s ready for me to cook for lunch the next day.



This salmon would be great over some quinoa and cooked spinach. Talk about a healthy meal!

Oh, also… I was kind of freaking out about the white stuff on top of the salmon after I cooked it. I never saw that on any of the salmon I ate at the restaurants. I googled it and apparently it’s just the fat oozing out of the salmon. Don’t worry, it’s good fat… the omega 3 stuff that your body needs.


I found the baked lemon to be a bit bitter, so I squeezed fresh lemon juice on top of the salmon just before serving. I am a little bit of a lemon fiend though, so you might be fine without the extra kick on top.

Baked Salmon


  • salmon
  • half a lemon, sliced thinly
  • 2 teaspoons butter
  • salt and pepper, to taste


  1. Preheat oven to 350.
  2. On a piece of foil, lay your piece of salmon onto sliced lemons.
  3. Add the butter, salt, and pepper on top.
  4. Wrap up the salmon in the foil and bake on a baking sheet for 25-30 minutes.