Currently blogging at The Simple Foodie

Hey there! Just wanted to stop over and remind you that I’m now blogging at The Simple Foodie. I first introduced the site with this post and have been blogging there since.

You can continue receiving recipes by subscribing to The Simple Foodie. To subscribe, just go to the website and enter your first name, email address, and click ‘Get Weekly Recipes’ in the light grey boxes at the top of the home page.  When you subscribe, you will receive recipes & tips weekly.

Here are some of the recipes I’ve posted on The Simple Foodie, check ’em out!

Zesty Oven-Fried Chicken Tenders

Dutch Baby & Strawberry Syrup

 

Cooking Tip

 

Turkey Reuben

Introducing…

I’m so excited to introduce my new website,  The Simple Foodie! Yay! *does happy dance* There’s a lot to share so I’ll start by addressing something you may be wondering…

Why the new name?

I decided to change names because Recipe or Not doesn’t really communicate what I want it to and I think The Simple Foodie is a better description of me and my recipes. I also think it makes it easier for someone to get an idea of what the website is about even if they haven’t seen it.

Second – and this is super important!

Unfortunately, I’m not able to automatically transfer your subscription for Recipe or Not over to The Simple Foodie. What this means is – you will need to re-subscribe to follow me to the new website. With this, I just want to mention again that I will no longer be posting on Recipe or Not, so if you want to continue to receive recipes (and now tips too!), you MUST subscribe to The Simple Foodie. Here’s exactly how to do it:

Go the website: Click here.

Enter your name and email at the top of the page, looks just like this:

Be sure and subscribe if you don’t want to miss a recipe. The first Simple Foodie recipe will be out Thursday!!

I’ve only used my personal social media accounts to share content from Recipe or Not but I now have social media accounts for The Simple Foodie! If you want to follow me, here are the links:  Facebook, Twitter, Instagram

And lastly (also very important :)) 

THANK YOU! Thank you for joining me here on Recipe or Not. Thank you for making my recipes and sharing them with others. Thank you for commenting and liking my posts. Thank you for letting me share what I love with you. Change can be hard but it’s also exciting and I hope you stick with me along the way. :)

This is technically my last post on Recipe or Not but I will be publishing a short post directing visitors who come across Recipe or Not to the new website so you can just ignore that one.

Banana Oat Pancakes

I’m currently in a weekday breakfast rut. Do you ever find yourself in those?

My typical weekday breakfast is either peanut butter toast or avocado toast. The occasional bowl of cereal or frozen waffle makes it’s way into my routine but for the most part, it’s toast.

Lately, I’ve grown really bored with my usual breakfasts. For the past couple weeks, I’ve been trying to brainstorm healthy and quick breakfasts that are also sustaining.

Last weekend I made a big batch of these banana oat pancakes and decided to freeze several to eat during the week, hoping to cure my breakfast rut.

So far it’s been working. With whole wheat flour and oats, they’re a pretty substantial breakfast and the banana adds a nice touch of sweetness.

It also feels like a treat every morning because I normally only make pancakes on weekends.

I’ve been talking about these as a weekday breakfast but a big stack of these and some coffee would be the perfect addition to a lazy Saturday morning as well.

• Servings: makes about 6-7
• Time: Prep: 5 min.; Cook: 5-10 min.
• Print

• 1/2 c. whole-wheat flour
• 1/2 c. all-purpose flour
• 1/2 c. oats
• 2 t. baking powder
• 1/4 t. salt
• 1 1/2 t. cinnamon
• 2 ripe bananas, mashed (1 cup)
• 1 egg, beaten
• 1 c. milk
• 1 T. canola or refined coconut oil
• butter or cooking spray for greasing the pan
• extra bananas or other fruit, for topping
• butter, for topping
• maple syrup, for topping

Heat a griddle or nonstick pan over medium heat and either spray with cooking spray or melt a little butter in the pan. In a mixing bowl, combine all of the ingredients, stirring until everything has been combined. When the pan is hot, use 1/3 c. measuring cup to measure & pour the pancakes, makes pancakes with about a 4-5″ diameter. Let the pancakes cook for a few minutes and when the tops begin to form bubbles, carefully flip them over. Let the other side cook for a few minutes until nice and golden brown. Stack the pancakes high and top with fruit, butter, and syrup.

Stuffed Peppers with Italian Sausage

What’s stuffed to the brim and loaded up with veggies?

If you said a vegetarian at Thanksgiving, you’d be right.

You’d also be right if you said these stuffed peppers with Italian sausage.

They are veggie-centric so if you’re trying to increase the amount of veggies you eat, these are for you.

And even if you’re not, these stuffed peppers make a really easy and tasty dinner.

The filling is a combo of Italian sausage (← hello flavor), onions, zucchini, and mushrooms all covered in marinara sauce.

Bright green bell peppers get stuffed to the brim with this yummy mixture, topped with Parmesan, and baked until the peppers are warmed through and the cheese is melted.

I originally tried this recipe with whole peppers but thought they were really awkward to eat. Trying to cut into a hot, loaded pepper while keeping it from toppling over and staining me with marinara is not a game I want to play at dinner, especially if I’m hangry.

The solution?

Pepper halves! This version was suggested by my hubby. He’s a genius. They are much easier to eat in my opinion.

• Servings: 4
• Time: Prep: 30 min.; Baking time: 30 min.
• Print

• 4-5 green bell peppers with a solid shape (get 5 if they seem a little smaller), cut in half, remove pith and seeds
• ½ lb. ground Italian sausage
• ¼ large onion (about 3/4 c.), diced fairly small
• 2 zucchini, diced fairly small (peeled, optional)
• 5-6 crimini mushrooms, diced
• 1 ½ c. marinara sauce
• pinch of salt and pepper
• Shredded Parmesan for topping

Preheat oven to 350º. Cook the sausage in a large skillet over medium heat, about 5 minutes, breaking it up as it cooks. When the sausage is no longer pink, add the onions, zucchini, mushrooms, salt, and pepper. Cook for 4-5 minutes until all of the veggies are tender. Pour in the marinara sauce and stir until it’s mixed in. Carefully filled each pepper half and place them on a baking sheet. Top with a pinch of shredded Parmesan then bake for 25-30 minutes.