To my fermenting friends, I am sorry it has been so long since a proper sauerkraut or fermentation post of any kind. Please follow me on Instagram for timely updates in that arena and to see how I incorporate ferments into my daily eats. I have enough pictures and ideas that I could start Fermentation …
Biting into a good sandwich is everything!! And when it’s super tasty and good for you – we’ve hit the lunch lottery! Today’s black bean based filling is made with my favorite homemade freezer beans, southwest flavors of smoked paprika and cumin, and a splash of sweet maple syrup. It’s rich in fiber, protein, vitamins, and …
Making chili every fall and winter is a past-time in our house. A delicious one where Jeremy and I trade-off making our house smell amazing and our bellies happy. In previous years Jeremy has surprised our taste buds with fresh ginger and even peanut butter. They were both uniquely amazing. Today’s chili challenges both of those previous …
Today I have a recipe for a recent favorite. Kale and Radish Salad. Kale creates the base for this colorful salad and happens to be one of my favorite greens. It belongs to the same family as cabbage and brussels sprouts, which you might know are two other Feed Your Skull favorites. You know the …
It’s been about 14 years since I’ve ordered or eaten anything at McDonald’s. Even though over a decade has passed there are times when I can still taste how the salt clung to the fries and how I loved the salt crystal fries at the bottom of the box. I remember the texture of the cheeseburger …
We’ve been road tripping the last two weeks, which has meant NO CSA Haul! Don’t worry we’ve had plenty of good food during those two weeks, but still. Driving up the gravel hill with dust clouds racing our back tires to see a sight like this. To see and even touch where each nourishing item …
When you make a beautiful salad it needs the perfect dressing. One that helps all of the ingredients shine and burst with flavor. I’m always on the lookout to make an oil-free or low-fat dressing mostly because it means I can pour even MORE of it on my salad. Allowing each fig wedge, apple chunk, and …
I picked up week 12 of our WSU Organic farm share yesterday and it looks amazing as always. Week 12 included: One head of rainbow Swiss chard A bunch of beets 😩 (I’m tired of beets – sorry, not sorry) Two bulbs of garlic Two onions Six beautiful red tomatoes Bag of green beans Summer squash …
It’s snackity snack dippity dip time! Recently I’ve been using tofu as a base for dips and I LOVE IT. It’s lack of flavor makes it the perfect blank canvas for snack creations. Chop it into cubes and throw it in a blender or food processor to turn it into a whipped and creamy texture. …
The other day I was really craving a mole chili. I had no idea if it even existed but thanks to the internet I found out rather quickly. And sure enough it existed! The recipe called for turkey but that was super easy to adapt—just add more beans! Next time I think I’ll alter the …