My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!



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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Peach + Roasted Chickpea Salad with Peach Lemon Dressing

Today we’re talking all about greens and how to actually use up what you buy each week. You know, instead of letting them lurk in the back of your fridge before you realize they’re wilted + brown + gross.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

Whether you’re eating greens from a bag, clamshell pack, or fresh from the market it’s easy to run out of new ideas in how to use them week after week. Most of the clamshell packs have about 5oz in them and Chris and I will go through at least 1 per week depending on what other vegetables I want to have on hand for our meals. Our dinners [like this enchilada bake] are typically pretty vegetable dense and are always accompanied by a green of some sort to eat on the side. Sometimes it's a salad and sometimes it's broccoli, asparagus, cauliflower, collard greens, and so on. Many times we’ll eat our way through one [or even two] of the 1lb spinach or mixed greens packages throughout the week. Buying that size container saves money and also makes us more conscious in loading up on our veggies each day before they go bad. But sometimes I draw a blank on how to use up our greens or fall back on the same side salad every single day. It's easy to fall in a veggie rut, at least for me.

So if you ever find yourself frustrated in how to eat up all your greens here are a few ideas in how you can get the job done. This will help keep you from wasting food + money while also benefiting your health! Win, win. It all starts with a handful.

Green smoothies: It’s so easy to add 2 large handfuls of baby greens to your smoothie. I like to use spinach because it doesn’t impact the flavor at all. Two large handfuls is about 3 loosely packed cups for me which clears out about 1/3 of a 5oz package of greens!

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Dinner: Spinach cooks down easily with a bit of heat and is great for adding to soups, stews, pasta dishes, and so much more. You can pack in a ton of spinach and it will cook down and blend in perfectly. The other night I made this Chana Masala from Angela’s cookbook and decided to throw in 5 large handfuls of spinach. Between the smoothie above and the dinner below that cleared out an entire 5oz container of baby spinach.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Breakfast:Greens go fabulously with eggs! I love making omelets and just before folding it over I’ll place 1 large handful of greens on each with a sprinkling of goat cheese. Then I fold it over and let it cook for another minute or so. This wilts the greens slightly and melts the cheese. My new favorite Kale Italia blend adds a nice peppery bite to the omelet thanks the arugula.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Salads: Salads are the obvious choice but such a good one! Between the two of us we'll eat about 2-3oz of greens for our dinner side salads. We keep things pretty simple for our side salads but like to jazz things up with seasonal produce as you'll see below.

This salad will definitely help you crawl out of your veggie side dish rut and offer a tasty and fresh new dressing to add to your homemade dressing repertoire.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |


This dressing is just too easy. It will take you all of 3 minutes to whip up and you can keep in the fridge for about 1 week. The key is a sweet + juicy peach!

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

The salad is a simple mix of greens, grilled chickpeas, goat cheese, and roasted pepitas.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Simple enough for a weeknight dinner salad but fancy enough to share at a dinner party.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Print this!

Peach + Roasted Chickpea Salad with Peach Lemon Dressing gluten-free, vegan option // yields 2 salad servings – plus extra dressing

for the salad:

  • 1/2 cup chickpeas, rinsed + drained
  • 1 teaspoon olive oil
  • 1/4 cup roasted pepitas
  • 5 handfuls of mixed baby greens, like the Kale Italia blend
  • 1 ripe peach, thinly sliced
  • goat cheese
  • salt + pepper

for the dressing:

  • 1 medium peach, pitted
  • 3 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon stone ground mustard
  • salt + pepper

Preheat your grill [or oven] to 350* F with a grill pan on the grates. Toss chickpeas in a teaspoon of oil and sprinkle with salt and pepper.

While pre-heating, place all dressing ingredients in your blender and blend until fully combined. Tate and add more salt + pepper if desired. Pour into a jar and refrigerate until ready to use.

Spread chickpeas on the grill pan [or baking sheet] and place on your grill. Grill, turning every few minutes until roasted to your liking. They took about 12 minutes on the grill for me. If you want them crunchy cook longer. They tend to take longer to crisp in the oven.

Allow chickpeas to cool. Place greens in a large bowl with peach slices, pepitas, chickpeas, goat cheese, salt + pepper. Drizzle dressing over top and serve immediately.


Notes: For the best flavor in the dressing be sure your peach is sweet and juicy. Feel free to peel the skin off the peach if desired.

Peach + Roasted Chickpea Salad with Peach Lemon Dressing |

Between the fruity, tangy dressing + the juicy bites of peach this is my new go-to summer salad. And hopefully you’ve picked up a few tricks on how to eat down your greens each week!



Chocolate Chip Zucchini Cake with Cream Cheese Frosting

Hi and welcome to Cakeday. Doesn’t that sound a million times better than Monday?

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | #glutenfree

Me thinks so.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | #glutenfree

Now before I go ruining this post with terrible Monday jokes I have to tell you the most important thing about this cake:

This is quite possibly the best recipe I have ever created on the entire blog. I know that is a crazy thing to say but it may just be true. It’s definitely in the top 10 recipes and probably in the top 5 and definitely a contender for #1.

Do you know what this means?

YOU MUST MAKE THIS CAKE. I don’t care if you’re gluten-free or you eat all of the gluten—all of the time. This cake is about to be your best friend. You’re going to start having dreams about it and when zucchini season is over you’re going to cryyyy. But don’t worry because you can always switch up the zucchini for carrots. In fact, this recipe is based off my most recent carrot cake recipe that was adapted from my first carrot cake recipe, both of which I adore.

But this cake WINS.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | #glutenfree

And it’s totally going to bathe in cream cheese frosting, because sometimes you just need cream cheese frosting drenched over a cake.

Unless you can’t tolerate dairy. Then you don’t want to do that. But don’t worry, I’ve got you dairy-free peeps covered. Check: options 1 + 2 + 3

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | #glutenfree

Also. No mixer required! You’re going to whip this right in your blender. Because it’s easier and creamier and oh my god so good.

I realize I’m slightly excited about this cake, but you will soon see why.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | #glutenfree


photography side note: Do not even ask how I managed to get this photo. You should see the other 40 before this one. The frosting is quite thick and does not easily pour out of the creamer spout, making this pour shot nearly impossible. I used my remote shutter with my tripod set up and had the shutter speed cranked high. I also pre-focused the camera right in the spot I was pouring in hopes it would get a clear shot of the pour. Somehow, 1 out of 40 worked! Just keeping it real.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | #glutenfree

The funny thing about photographing cakes is that you basically have to photograph the entire thing and then HOPE it tastes edible [preferably better than edible] so you can post the recipe without having to remake it. I totally lucked out here because this would have been a pain in the buttocks to remake and photograph.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | #glutenfree

But holy moly the anticipation before that first bite! I could have died.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | #glutenfree

I’m not even going to try and describe the texture to you because I think you can tell from the photos. And it’s got this dense but light thing going on that is confusing and amazing and too hard to describe.

Even more awesome news is that you only need oat flour + almond flour to make this cake! Ahh, simplicity.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | #glutenfree

Zucchini baked goods will always hold a special place for me as I’ve explained on the blog before. Every year growing up my mom and I would bake loaf after loaf of zucchini bread as my dad would pull the biggest zucchinis you’ve ever seen from our garden and pile them up on the back step.

By the end of the season our loaves were filled with chocolate chips [because, why not?] which were obviously my favorite. So each year I feel the need to come up with a fun new zucchini baked good and this year I think I’ll stop right here.

Make this if you know what’s good for you.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | #glutenfree

Print this!

adapted from: my carrot cake recipe

Chocolate Chip Zucchini Cake with Cream Cheese Frosting gluten-free, dairy-free option // yields about 12 servings

for the cake:

  • 1 1/3 cup large grated zucchini, use 1-2 small/medium sized zucchinis with skin on [or peel if desired]
  • 2 cups gluten-free oat flour
  • 1 cup blanched almond flour
  • 1/2 cup + 2 tablespoons lightly packed muscovado sugar, or brown sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup 2% milk
  • 1/4 cup full-fat plain Greek yogurt, or low-fat
  • 3 tablespoons honey
  • 4 teaspoons pure vanilla extract
  • 1/3 cup unrefined coconut oil, melted and cooled
  • 1 cup dark chocolate chips

for the frosting:

  • 8oz cream cheese
  • 1/4 cup half + half
  • 1-4 tablespoons 2% milk
  • 4-6 tablespoons honey
  • 1 1/2 teaspoons pure vanilla extract

*Take out all ingredients about 30 minutes before baking to let come to room temperature. Once the cake is cooling remove the cream cheese from the fridge to soften.*

Preheat your oven to 350* F.

Place your grated zucchini evenly on a kitchen towel with another on top. Press down gently and let the moisture absorb into the towel. Keep covered.

Thoroughly grease your bundt pan [I used a 9 3/4-inch by 3 1/3-inch bundt pan] or 2, 8-inch round pans on all sides with butter or coconut oil. Lightly flour and knock around to fully coat the pan. Flip over and knock on the pan to release excess flour.

In a large bowl stir together the flours, sugar, baking powder, cinnamon, and salt.

In another bowl whisk the eggs. Then whisk in the milk, yogurt, honey, and vanilla. Whisk in the oil until fully combined. Pour the wet into the dry and whisk until just incorporated [when you no longer see dry flour].

Fold in the grated zucchini and chocolate chips until evenly distributed. Pour into your pan and level. Place in the oven to bake for 42-52 minutes, or until the top is cracked and golden brown and a toothpick comes out nearly clean. You don’t want it gooey but just slightly moist.

Place the pan on a cooling rack for about 20-30 minutes. Carefully slide a thin spatula or butter knife around the center ring and edges. Flip over bracing with your hand and allow to cool fully on the rack.

Once cooled, place all frosting ingredients in your blender [starting with the lesser amount of milk and honey]. Blend until just fully creamy and add more milk for a thinner consistency or honey for sweetness. It will thicken a bit as it sits. Pour over the cake and store any excess covered in the fridge.

Serve cake and store leftovers fully covered in the fridge. Best eaten at room temperature or warmed for a few seconds out of the fridge.


Notes: If you can’t find full fat Greek yogurt, low-fat and probably even non-fat will work okay. Plain whole milk yogurt can most likely be used but if it’s runny reduce to 3T.

Dairy-free: Use applesauce instead of yogurt. Use unsweetened almond milk or soymilk in place of 2%. Use one of the frosting recipes here: 1 + 2 + 3

Flours: Sub flours at your own risk. I would not attempt subbing the eggs with flax-eggs.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | #glutenfree

Happy Cakeday, people.


I’m on vacation this week so if your comment or email goes unanswered I’ll get to it when I return! Thank you!