Category Archives: Uncategorized

Soylent: The End of Food?

This article is about an alternative to food than an entrepreneur created in San Francisco. It is called Soylent. The mixture contains all of the required nutrients, vitamins and minerals. Although it doesn’t look good, or taste good, it could be an alternative for low income individuals.

Pizza From the Grain Up

This article is about a pizza place in North Carolina that controls all aspects of their pizza. They use local farmers to grow the corn and wheat they use for flour.

“All Souls’ custom stone mill, designed by the baker Fulton Forde, shears the bran off into large pieces that can be sifted easily and rubs the germ oil into the starch; in most flours, oils are removed to increase shelf life. The resulting flour has a texture that’s almost creamy. Mr. Bauer calls it the flour equivalent of a well-marbled steak.”

Making Cereal Using Quinoa

This semester we discussed healthy eating, what it means to be gluten-free, and eating vegan. This post will give you the ingredients you need to avoid the processed cereal products, leading to a healthier cereal alternative.

Would you consider using quinoa and coconut milk to make breakfast instead of whole milk and General Mills cereals?

Is this meal quick enough to make during your busiest day?


  • 1 cup cooked red quinoa
  • 1/2-3/4 cup coconut milk
  • 1 banana, chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons walnuts, chopped
  • 1 tablespoon agave
  • 1 tablespoon butter
  • 1-2 tablespoons almond butter, if desired


  1. Combine bananas, spices, walnuts and agave in a small bowl and toss to coat.
  2. In a medium skillet over medium heat, melt butter and add banana walnut mixture.
  3. Cook for about 5 minutes, stirring occasionally until bananas start to caramelize.
  4. While bananas cook, divide quinoa into two bowls and pour coconut milk on top. Warm in microwave.
  5. Add caramelized banana mixture to quinoa and drizzle with almond butter if using.

Making Baklava

Baklava is a Greek dessert inspired by the Turkish cuisine. It was founded by the Greek women that used to live in the area in Turkey that belonged to Greece.



  1. Preheat oven to 325. Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.
  2. Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.
  3. Mix 1/4 cup of the sugar and cinnamon; stir in walnuts.
  4. Sprinkle nut mixture evenly over buttered phyllo in pan.
  5. Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.
  6. Cut diagonally into squares, cutting completely through all layers.
  7. Bake in preheated oven until crisp and golden, about one hour.
  8. Combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves.
  9. Heat to boiling; pour evenly over hot baklava.
  10. Let stand loosely covered 8 hours or overnight.


In light of finals week being upon us, I decided to do a quick post about caffeine and the effects on the body. I believe that everyone should know what’s going into their body and how it’s effecting them. That’s why I definitely believe this article is important, because it not only informs the readers of the good effects but also of the bad ones too. Now, if you pair this with sugar you can see how much it really can effect your body and get you going.
With all of this in mind, what is your favorite type of coffee to order?
17 Coffee Facts

Peanut Butter Alternatives

One of the most common allergies is peanut butter, and when I was younger my doctor thought that I was actually allergic to it too. However, it turned out that he was wrong, and for an entire school year I had to suffer trying out different types of butters, although I did find a few that I did like. Peanut allergies can range from minor reactions to horrible side effects of someone’s throat swelling up. Therefore, I encourage everyone to go out there and try new things and maybe new types of butter, and here’s a link of different types of butter that exist. alternatives
Which one of these would you want to try?

Soy Allergies

So, even though I turned out not to be allergic to gluten, I did find something out that explains a lot of my allergy problems in the past. One of the weird allergies that I possess, the other being tomatoes (go figure), is to soy. This basically means that if I eat a lot of soy, I get horrible stomach aches, and sometimes even throw up. My doctor explained that I am just allergic to soy beans. So, I can eat a few, but not too many or I’ll end up with this horrible headache and stomach ache. This usually means that I can’t have soy products either. So soy sauce is a big no. However, I have finally found alternatives that can be used instead of soy, which really does help me when making a meal that includes soy sauce for some type of flavoring, and plus a lot of these alternatives are also high in protein content!
Is there anything you’re allergic to? If so what do you use for an alternative?
Soy replacers

Alternatives to Gluten

A few years back, I was basically diagnosed with, what we thought at the time was, celiac disease. Ultimately, it wasn’t what I actually had; however, I spent a year trying different diets, many of them being gluten free. One of the things that I actually most enjoyed from this diet was the desserts. When most people thing of gluten free or vegan desserts, they usually will immediately reject the idea. Although, I had no choice. So I found a gluten free chocolate chip cookie recipe I had made once that uses alternatives to gluten like rice flour. And even though I can now eat gluten, sometimes it’s still tasty to have a gluten free snack every now and then.
Would you ever try something that’s gluten free? If so which ingredients would you use?
Gluten free cookie recipe

Vegan macaroons!

Hi everyone!

Here is a very yummy recipe for vegan chocolate amaretto macaroons! I know we have learned about making egg white foam in the lab, and this recipe uses chick pea liquid as a replacement for egg white foam. How wild!


Here is the link: