Strawberry Orange Smoothie [banana-free]

Strawberry Smoothie | Feed Your Skull

Today’s smoothie is absolutely gorgeous and equally delicious. It’s composed of only 2 fruits and neither of them are bananas.

While I love bananas and will probably put them in most of the smoothies I make until the end of time I’ve come to understand that some folks aren’t fond of bananas and some are even allergic to the lovely banana. sniff sniff

I’m happy to say this smoothie is banana-free. Even though it’s void of bananas this strawberry orange smoothie is incredibly creamy and smooth. Thank you strawberries!

A small pint of fresh farmers market strawberries and organic oranges make up this tasty treat. I added a little water to thin it out and ice to make it refreshingly cold. You can skip the ice if you use frozen strawberries.

I think it took less than 20 seconds to blend to perfection and I did it all in a Nutribullet personal blender cup (not the short one).

The red-orangey coral hue reminds me of the time I added too much tequila to someone’s tequila sunrise. That sun rose and set in a few seconds thanks to my accommodating hand.

This will make a lower calorie breakfast so if you’re prone to mid-morning hunger try adding a few tablespoons of old-fashioned oats and a teaspoon or two of chia flour. The extra fiber and minimal fats will help slow digestion and keep you fuller longer.

Happy First Farmers Market of the Season | Feed Your Skull

Strawberry Orange Smoothie [banana-free]

  • Prep Time:
  • Total Time:
  • Yield: 1 smoothie
  • Calories per serving: 214
  • Fat per serving: 1 g

Additional nutritional information // total carbohydrates: 54g • fiber: 11g • protein: 4g • vitamin a: 16% • calcium: 16% • vitamin c: 496% • iron: 7% • zinc: 4%


  • 2 oranges, peeled (307g)
  • 8 strawberries, stem removed (198g)
  • 1 cup water
  • 4-5 ice cubes


  1. Add ingredients to a personal blender cup and blend until smooth.

Strawberry Smoothie | Feed Your Skull

I would love to see your food pics! If you give this meal inspiration a whirl, let us know. 💞 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram! xx

How to Bring Sourdough Starter Back from the Dead 💀

Bringing Sourdough Starter Back from the Dead | Feed Your Skull

Happy Fermentation Friday! Today we’re veering away from sauerkrauts and beverages to look at fermented breads.

Specifically sourdough bread! Sourdough has to be one of my favorites, it’s a bread I remember loving as a kid. My first affair with carbs if you will. Toasted with a bit of butter, there’s nothing better than when that sourdough tang spreads along the tongue.

Mmmm! I wish I had a slice right now!

Most bread has a simple base of flour, salt, water, and yeast. Sourdough is that plus the addition of ‘fermented’ flour water concentrate. You can’t just leave flour and water out on the counter, you usually have a starter—the existing culture—to jump start things. It’s like a SCOBY to kombucha. The starter/concentrate grows and develops at room temperature before adding it to the rest of your bread mixture. You can find starter online, at a health food store, or snag some from a friend.

Here’s the truth about maintaining sourdough bread starter. It’s HIGH MAINTENANCE. Incredibly so.

You have to feed it–on a schedule and use it regularly for fear of being swallowed whole or dump some out regularly.

I went through a couple phases with it where I was pretty good at maintaining its glory and baking with it to ignoring it for months to reviving it to ignoring it again and throwing it out. I just couldn’t keep up. I’m a bad person.

But if you see the picture above, I want you to know that I revived that mess. That grey strange looking mess. I brought it back to life and baked with it for several months. So, never fear, you too can bring your sourdough starter back from north of the wall. Just like Jon Snow. Although he wasn’t north of the wall when it happened. You get my gist.

Bringing Sourdough Starter Back from the Dead | Feed Your Skull

The grey liquid has a special name. Hooch. Low-quality booze. If that. But that’s where we begin.

How to Revive Sourdough Starter

  1. Discard the hooch, drain it off, send it on its way
  2. Skim off the top layer of discolored starter using the back of a spoon
  3. Use a spoon or tablespoon to transfer some starter into a large clean bowl
  4. Reseal the original starter and put back in the fridge (for back-up purposes)
  5. Measure out 1/4 cup filtered water + 1/2 cup plain unbleached flour
  6. Add the water to the bowl with starter and whisk well
  7. Using a sieve add the flour and whisk until it forms a nice looking dough
  8. On an 8-12 hour schedule repeat the feeding with water and flour
    I’ve seen sources recommend tossing half the starter before each feeding – I don’t remember doing that, but you do you
  9. If you set the time up right, you can end up with a morning/after work feeding schedule that doesn’t require trips home at lunch time
  10. In about 3 days it should be ready to use

Bringing Sourdough Starter Back from the Dead | Feed Your Skull

This will get thick and fluffy over the next 3 days. It doesn’t bubble or make noises like sauerkraut, but it smells good and you can tell it’s alive.

Homemade Sourdough | Feed Your Skull

Here’s a batch of homemade sourdough bread baked in our Lodge cast iron dutch oven. Swoon.

Local peeps, if you’re interested in making homemade sourdough, there’s a gentleman—Ray Templeton—with a booth at the Moscow Farmers Market. He sells spice mixes, starters, and even a sourdough recipe book.

Cheers! xx

Lemon Poppy Seed Waffles

Lemon Poppyseed Waffles [vegan] | Feed Your Skull

I don’t know if it’s the onset of gorgeous weather or Queen Bey’s latest literal masterpiece, but I’m all up in a lemon’s business. Sipping on water refreshed by lemon slices and lemon juice while devising ways to add lemons to everything consumable. Enter today’s recipe for Lemon Poppy Seed Cornmeal Waffles.

These waffles taste like lemon cake and who doesn’t want lemon cake for breakfast?? No one.

Within a few days of watching Lemonade I had this recipe floating around in my head. It took me a few more days to put the connection together.


The just-right flavor comes from freshly zested lemons and fresh-squeezed lemon juice. Two bright components that account for tremendous flavor and also add bright specks of citrus sunshine throughout the batter. You can eat these waffles continuously for weeks and not tire of them. Personal guarantee.

I played around with the ratio of chia flour to cornmeal to flour to get the perfect texture. These waffles don’t have eggs, oil, or milk and you would never know. Chia flour adds a small amount of fat, healthy omegas, fiber, and even protein all while helping bind things together.

You can have decadent breakfasts throughout the week in just a few minutes by reheating them in the toaster.

Lemon Poppyseed Waffles [vegan] | Feed Your Skull

Poppy seeds are surprisingly nutrient dense. Prior to writing this I thought they just added color and texture as they don’t really have a prominent flavor. As it turns out they are a good source of calcium, magnesium, iron, phosphorus, and potassium.



Who knew??

Lemon Poppyseed Waffles [vegan] | Feed Your Skull

I love them with a little Earth Balance, powdered sugar, and maple syrup. Jeremy likes them plain with maple syrup. You do you.

Lemon Poppy Seed Waffles

  • Prep Time:
  • Total Time:
  • Yield: 6 servings
  • Serving Size: 1 waffle (round) or 2 waffles (square)
  • Calories per serving: 265
  • Fat per serving: 2 g

Additional nutritional information // total carbohydrates: 54 g • fiber: 3 g • protein: 7 g • sugar: 6 g • vitamin a: 4% • calcium: 32% • vitamin c: 13% • iron: 18% • folate: 17% • magnesium: 8% • manganese: 24% • phosphorus: 14% • selenium: 27%


  • 2 cups unsweetened almond milk (16 oz)
  • 1/4 cup lemon juice (2 oz)
  • 1 tablespoon vanilla extract (5 ml)
  • 2 1/4 cups all-purpose flour (302 g)
  • 1/2 cup medium-ground cornmeal (93 g)
  • 1/8 cup organic cane sugar (28 g)
  • 1 tablespoon baking powder (14 g)
  • 1/4 teaspoon sea salt (1.5 g)
  • 1/2 teaspoon baking soda (3 g)
  • 1 teaspoon chia flour (2 g)
  • 3 tablespoons lemon zest ~about 1 lemon (17 g)
  • 2 teaspoons poppy seeds (5 g)


  1. Preheat waffle iron.
  2. In a small bowl whisk almond milk, lemon juice, and vanilla. Set aside.
  3. In a large mixing bowl add flour, cornmeal, sugar, baking powder, sea salt, baking soda, chia flour, lemon zest, and poppy seeds. Stir the ingredients around a few times with a whisk or fork. Add in the almond milk/lemon juice/vanilla mixture and whisk until dry ingredients are mixed with the wet and any big flour clumps have disappeared, but don't over mix.
  4. Lightly spray waffle iron before cooking each waffle. Ladle batter into the center of the waffle iron so about 70% of the grid is covered. Close the lid and cook for 2-3 minutes. (OR cook according to your waffle maker's instructions) Repeat with remaining batter.


For the standard Cuisinart waffle maker I use a little over 1/2 a cup of batter per waffle and cook 2-3 minutes a waffle. For the Cuisinart Griddler with waffle plates it's a heaping 1/2 cup over 2 squares. Griddler is set to 'grill' and preheated to 400ºF, waffles cook about 3-5 minutes.

Lemon Poppyseed Waffles [vegan] | Feed Your Skull

Check out my instagram page to see how I’ve been enjoying these waffles. hint hint it involves strips.

Lemon Poppyseed Waffles [vegan] | Feed Your Skull

I would love to see your food pics! If you give this recipe a whirl, let us know. 💞 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram! xx

Lemon Poppyseed Waffles [vegan] | Feed Your Skull