Sans Meal Plan: Pumpkin chocolate chip quinoa pancakes

I know what you’re thinking: There is no way on earth that quinoa can make its way into a pancake. When I saw the recipe for quinoa pancakes, I was genuinely confused — don’t get me wrong, I’m always down to try some weird substitute, but this seemed too weird.

After finding a recipe that looked sufficiently easy for quinoa pancakes, courtesy of The Fitnessista (same), I got to work.

Recipe for four quinoa pancakes: 

  • 1 1/2 cups cooked quinoa
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 teaspoon honey
  • Pinch of sea salt

To make the pancakes pumpkin chocolate chip flavored, add pumpkin pie spice and chocolate chips to the recipe.

First, you’ll have to measure out the 1 1/2 cups of cooked quinoa. I used a blend of red and white that I had leftover in the fridge, but anything should work.

Continue Reading


(Campus)Lifehacker: Orange creamsicle floats at the Ratty

For those who feel a little sick after their 100th consecutive delicious waffle cake for desert when dining at the Ratty, try a delightful, refreshing alternative: the Ratty orange creamsicle float. Here’s how you make it:

1. Grab a glass. Grumble to yourself about how ridiculously small the Ratty cups are compared to the V-Dub’s normal-sized ones.

photo 1-1

2. Go to the soda machine that dispenses Fanta, located to the back left of the Ratty. Fill it up halfway.

photo 2-1

3. Get some vanilla soft serve, located in the Bistro section. Grumble to yourself how the ice cream is so inconveniently located from the Fanta machine, and how walking/exercise is the worst.

photo 3-1

4. Put the vanilla ice cream in the orange soda. Grab a spoon, stir it up, and enjoy!

photo 3


BlogDH “Epic Meal Time” presents: The Pizza Cake

candyland-queenking

Curious about the photo? Click here.

Some of you may have recently seen photos of the rare and outrageous pizza cake floating around the internet. This delicacy is exactly what it sounds like – layers of pizza stacked on top of one another, meant to resemble a layer cake. We here at BlogDH are all about #internet and insane recipes, so we decided to conduct a BlogDH “Epic Meal Time” experiment to see the pizza cake in action. Try out the recipe for yourself.

The Pizza Cake from Brown Daily Herald on Vimeo.

Video by Frida Perez ’17 


Sans Meal Plan: 50 Shades of Smoothie

For this round of Sans Meal Plan, we decided to take a more alternative route and make a variety of smoothies. You could even say we made a four-course smoothie meal. These can be enjoyed for breakfast, as a snack, for dessert, or really at any moment that you’re craving silky frozen goodness and feeling blender-happy.

While we’d love to report that all four smoothies turned out spectacularly, we’re in the business of honesty. That being said, we’ll admit that one was pretty *controversial*. We will leave it to you to try them all for yourself and let us know what you think!

1) The Green Smoothie

Screen Shot 2014-10-02 at 1.31.55 PM

This is a classic and is so, so easy to make. The addition of kale in any smoothie makes it automatically nutritious (and #trendy). Even your skeptical friends will find it delicious – honestly, you can’t even taste the healthy!

Serves 1

INGREDIENTS:

  • 1 frozen banana (peeled and chopped beforehand)
  • 1 cup of kale or spinach
  • A generous splash of almond milk (for a thicker consistency, add less; for a thinner consistency, add more)
  • A spoonful of nut butter (we chose almond)
  • 1 date, if you prefer a sweeter smoothie

Combine all ingredients and blend. How is easy is that?! That’s why we <33 smoothies.

We messed up so you don’t have to: We started strong and didn’t actually mess this one up. It was delish. You can also add ½ an avocado for a creamier texture and more filling breakfast, or frozen blueberries if you prefer a more tart smoothie. Be warned, though, that the latter addition will result in a scary purply-black color.

2) The Creamy Pineapple Berry Smoothie (from Roxy’s Kitchen)

Screen Shot 2014-10-02 at 1.32.42 PM

We decided to try this smoothie a) because it sounded yummy and b) because it looked so freaking pretty on the food blog. Unfortunately, we were not ambitious enough to make the smoothie exactly as our good friend Roxy instructed us to (no, we don’t know her), but it was still quite refreshing and definitely worth a try.

Continue Reading


Sans Meal Plan: Cauliflower Crust Pizza

For most people, cauliflower was not a popular vegetable growing up. It has a strange texture, very little flavor, and kind of looks like a bleached brain. Grossed out yet? Well don’t be. Cauliflower is actually an extremely versatile veggie — the transformer of food, if you will — and can be quite delicious. Try whipping up some mashed cauliflower, which tastes incredibly similar to mashed potatoes; if you’re feeling particularly daring, go for these insane triple-layer ricotta cauliflower mini cheesecakes. Below is one of our favorite renditions of the polarizing veggie – a surprisingly easy cauliflower crust pizza.

10681657_10203956234401842_857266046_n

We made two pizzas for a party of six, one with marinara sauce, mozzarella, and sautéed mushrooms, and one with pesto, sundried tomatoes, mozzarella, and artichoke hearts. The original recipe, adapted from Love & Lemons, makes two 8-inch pies, but we doubled the recipe and made 2 larger pies. This recipe can also be vegan-ized with the omission of cheese!

INGREDIENTS:

2 cups ground raw cauliflower flourettes (about 1 small head)
3/4 cup almond flour
3 eggs
pinches of salt
a few grinds of pepper
1/2 teaspoon onion powder (optional)
1/2 teaspoon garlic powder (optional)

STEPS:

Preheat the oven to 450 degrees. Wash and chop the cauliflower, discarding the leaves and as much of the stem as possible. Load the cauliflower flourettes into a food processor and blend until it has reached a “riced” fluffy texture. (Note: if you don’t have a food processor, you can use a blender like we did – you just have to work in small batches and use the “pulse” mode on high.) At this point, the cauliflower should not be sticking together.

10699331_10203956803496069_862135677_n

It should look like this, but less dense… oops.

Continue Reading


Art School(ed): Things I learned from Patti Smith’s lecture

justkids

Each year, the RISD Museum presents a legendary guest lecturer for the Gail Silver Memorial Lecture series. Past lecturers have included photographer Sally Mann, Soundsuit inventor Nick CaveNew Yorker staff cartoonist Roz Chast, conceptual artist Jenny Holzer, and feminist sculptor Lynda Benglis. This year, the lecture series’ announcement caused quite the commotion: Patti Smith was coming to Providence.

This annual lecture tends to sell out within minutes, but in some twist of fate I scored a ticket. I read Smith’s memoir Just Kids a few years ago, but remained wary of the book because of the ghostwriter rumors surrounding it. However, in the span of Patti Smith’s hour-and-45-minute lecture, I had been converted: I am now a full-fledged Patti Smith fangirl. Classic RISD student, I know.

As a memoirist, Rock and Roll Hall of Famer, photographer, poet, and godmother of punk, Patti Smith knows how to command a stage. She recited her own poems, read from her memoir, and jammed out to her songs, all while maintaining a conversational tone and keeping it totally cool. She started the night off with her poem “The Lovecrafter,” as a tribute to H.P. Lovecraft and the city of Providence. But had I not known Smith’s entire curriculum vitae before seeing her speak, I would have thought that she reigned the stand-up comedy world, seeing as she cracked jokes at her old age and overall messiness throughout the lecture.

Here are the three most resonant vignettes that Patti Smith bestowed upon us at the 37th annual Gail Silver Memorial Lecture, after the jump. Continue Reading