Blueberry oatmeal muffins

I got some organic blueberries on super sale at the farmers market last weekend and we’ve already eaten most of them right out of the package but I wanted to save some back for some blueberry muffins. 



These are super delicious- a great grab-and-go breakfast or snack option when you’re in a hurry!  Also, I’ll never buy supermarket blueberries again after trying these from the farmer’s market. So. Much. Better!


Blueberry Oatmeal Muffins

(Print this recipe!)

by Sarah Collins Chapman

Prep Time: 5 min

Cook Time: 20-25 min

Ingredients (12 muffins)

  • 11/2 cup whole wheat pastry flour
  • 1/2 cup oats
  • 1/2 t salt
  • 1 T baking powder
  • 1/2 cup sugar
  • 1 cup milk (I used unsweetened almond milk!)
  • 1/2 cup applesauce
  • 1 t vanilla
  • 11/2 cup fresh blueberries



Preheat oven to 350 F. Spray muffin pan lightly with cooking spray.

Combine dry ingredients in a medium sized bowl.

Add wet ingredients and stir until just combined.

Carefully fold in blueberries.

Divide batter evenly into the muffin pan. You should get 12 muffins.

Bake muffins for 20-25 minutes until toothpick inserted into a muffin comes out clean.

Powered by Recipage





Hope you enjoy these- have a great day!


Smoky Black Eyed Peas

Hey!!  Hope everyone had a wonderful Easter weekend spend with friends and family!  I spent a lot of time thinking about what Easter was really about and it had nothing to do with bunnies and chocolate eggs.  I thought a lot about sacrifice, hope, and blessings that I’ve received and in no way deserve.  I also spent time thanking Jesus for his sacrifice for me.  That’s what Easter is about.

We spent part of the day with family- my brother and his wife and my brand new little niece!! My parents and my sister in laws wonderful family was there and we had some serious chow for Easter lunch!  We had two types of grits, spinach salad, asparagus, biscuits, and these black eyed peas! (also I think there was ham there, but honestly I pay absolutely no attention to meat).  We also had really great seats at the Rangers game and watched them whoop up on the White Socks!

These black eyed peas are pretty amazing over grits or you could serve them with some corn bread and a big ole mess of greens!  The key to the deliciousness of this dish is the smoked paprika, so don’t skimp on it! (tip: in grocery stores that have bulk spices smoked paprika is super cheap- we’re talking 50 cents versus the $5 you’ll pay for it in a bottle!)

Smoky Black Eyed Peas

(Print this recipe!)

by Sarah Collins Chapman

Prep Time: 5-10 min

Cook Time: 30 min




  • 1 onion, diced
  • 1 poblano pepper, diced
  • 2 t chili powder
  • 2 t smoked paprika
  • 1/2 t ground cumin
  • 1 t garlic powder
  • 1/2 t salt (or to taste)
  • 1 cup tomato sauce
  • 1 cup vegetable broth
  • 2 (15 oz) bags frozen black eyed peas


Saute diced onion and poblano over medium heat in a little olive oil or cooking spray in a large saucepan until onions are translucent.

Add chili powder, cumin, smoked paprika, garlic powder, and salt. Cook for 1 minute.

Stir in tomato sauce and vegetable broth.

Reduce heat to low, cover and let simmer for 30 minutes stirring occasionally. During the last 10 minutes of cooking uncover your pot and so that the sauce will thicken and some of the liquid will evaporate.

Powered by Recipage







Hope you love this as much as I did!


Hatch Chili Rellenos

It’s that time of year again!  Hatch Chili time!! 

What the heck is a Hatch Chili you say?  Well, I’m glad you asked!  A Hatch Chili is a seriously delicious chili pepper that is grown in Hatch, New Mexico.  It is kind of like an Anaheim pepper(which is actually bred from the Hatch chili).  They are harvested once a year- right NOW!  And if they don’t come from Hatch, New Mexico they AREN’T Hatch Chilies!!  So go and get some (might I suggest Central Market?  We’re having our Hatch Chili Fest right now!  I work there, can you tell?  haha!) and stock up that freezer- because they won’t be around for much longer!!

This recipe is some of the BEST rellenos that you will ever eat!  I’m not kidding.  This is better than any relleno that I’ve had at a Mexican food restaurant.  AND it’s VEGAN!  I don’t normally fry stuff, but once or twice a year I do and this is one of those times!  It just won’t get the same results if you try to bake it.  So splurge and give this a try!!

Here ya go…

Hatch Chili Rellenos

(Print this recipe!)

1 1/2 cups flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
12 ounces beer
2 tablespoons extra-virgin olive oil
1/2- 1 cup Daiya Vegan Cheese, cheddar style 
6 Hatch Chilies, charred and peeled
Canola oil, for frying


Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.

Make an incision the length of each chile and remove the stems and seeds. Stuff the Daiya cheese into chilies, and close with a toothpick.

In a large deep skillet, pour oil until half full. Heat over medium heat until hot.

Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.

Try not to pass out because they’re so amazing!



Pomegranate Martini

Pomegranate Martini (makes 1 drink)

1 oz vodka
1/2 oz Cointreau orange liquer
3 oz pomegranate juice

Combine ingredients with some ice in a shaker and shake away.  Strain into a cocktail glass.  Drink!




“Cheeseburger” salad with mustard vinaigrette

This is what was for lunch today and it was so delicious I thought I’d share!

I toasted up one of my beloved gardenburgers in the toaster oven (I like the little crunch that they toaster oven gives to the burger).

Then I chopped it into big chunks and put it over my salad, which I had tossed in a mustard vinaigrette, then sprinkled a little vegan cheese on top (I used Follow Your Heart Monterrey Jack) and it was YU-UM!!!!

Here’s the recipe for the dressing…

Mustard Vinaigrette

1 Tablespoon mustard (whatever kind you like)
1 Tablespoon red or white wine vinegar
3 Tablespoons Olive Oil

Add all ingredients to a small bowl and whisk until well combined.





I also made a little fruit salad to go with.  Drizzled with a little agave nectar!  mmmm!