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!

  


For the latest details be sure to check my book page!  

                               

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

 

Thursday
Feb262015

Blueberry Sweet Potato Waffles (giveaway!)

Yeah. I’m still riding the waffle train pretty hard around here. But what else is new?

Are you curious why this sweet potato waffle looks like I waffled orange spaghetti?

Blueberry Sweet Potato Waffles | edibleperspective.com

Well, it’s because I kind of did.

Fact. You can spiralize a sweet potato and then WAFFLE IT.

Game changer.

I get really excited when I learn about new things I can put in my waffle iron. Is that weird?

This genius recipe was created by the very talented, Ali Maffucci. She is the mastermind behind the blog, Inspiralized and now the brand new cookbook! Ever since I received this book in the mail I’ve had my spiralizer out constantly. Actually, Chris was the first one to make a recipe from Ali’s book! He made the Sweet Potato Carbonara (subbing sun-dried tomatoes instead of pancetta) which was outstanding.

Ali’s cookbook recipes are incredibly creative and the simple and bright photography suits them perfectly. They’re the type of photos that make you want to whip up every single recipe immediately. The recipes are straightforward and easy to follow, with tons of tips along the way. I’ve already had success with a handful of recipes, my favorite being the “Everything Bagel” Breakfast Bun. Oh my gosh. We are obsessed with them.

Blueberry Sweet Potato Waffles | edibleperspective.com

In this cookbook you’ll find all the nitty gritty details about what fruits and vegetables work best for spiralizing and tons of tips on how to go about it. Ali has an easy dietary labeling system for each recipe and also shares the nutrition information.

I was truly blown away by so many of Ali’s creations. 

Here are a few recipes I cannot wait to try:

  • Huevos Rancheros (the “buns” are made with spiralized plantains!)
  • Spicy Jicama Strings (I buy jicama and never know what to do with it beyond a salad topping.)
  • Vegetarian Carrot Enchilada Bake
  • Vegan Chipotle Carrot Mac and Cheese
  • Sesame Almond Butter Kohlrabi Bowl
  • Double Chocolate Pecan Sweet Potato Dessert Pancakes

And the list goes on…

Blueberry Sweet Potato Waffles | edibleperspective.com

And in honor of Leslie Knopp and the last episode of Parks + Rec (which was so painful—snooze—to watch), I obviously had to make waffles.

Blueberry Sweet Potato Waffles | edibleperspective.com

If you own a spiralizer and aren't’ sure what to do with it beyond making zucchini noodles, you must check out Ali’s cookbook!

And if you don’t own a spiralizer, you’re in luck! Ali kindly offered to give away 1 spiralizer and I’ll be giving away a copy of her book! Ali literally created and designed a brand new spiralizer that looks so much easier to use and way more thought out than the one I’ve been using. I cannot wait to check out her new model! How cool is that?? She designed a real-life kitchen tool!

So whoever wins will be SET for making some kick ass, healthy, spiralized recipes.

Blueberry Sweet Potato Waffles | edibleperspective.com

I know this recipe serves two, but I most definitely ate both.

 

Blueberry Sweet Potato Waffles | edibleperspective.com

Print Recipe!

Recipe printed with permission from Potter and Ali Maffucci

Blueberry Sweet Potato Waffles gluten-free, vegan // yields 2 waffles

  • 1 medium sweet potato, peeled, spiralized with blade C (the one that makes spaghetti-like noodles)
  • 1 teaspoon ground cinnamon
  • cooking spray
  • 1 medium egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh blueberries
  • 1 tablespoon maple syrup or to taste

Preheat a waffle iron. Place the sweet potato noodles in a bowl and toss with the cinnamon. Place a large skillet over medium heat and coat with cooking spray. When water flicked onto the skillet sizzles, add the seasoned sweet potato noodles and cover. Cook for 5 to 7 minutes or until the noodles have completely softened.

Transfer the noodles to a large bowl and add the egg, vanilla, and blueberries. Toss gently to combine until the noodles are coated, taking care not to break them.

Coat the waffle iron with cooking spray and carefully pour in half of the noodle misture, taking care to fill all the cavities with the noodles. Cook the waffle following manufacturer’s instructions. When the waffle is done, transfer to a plate and keep warm while you make the second waffle. Drizzle a bit of maple syrup over each and serve.

Ashley’s Notes:

  • I had to cook my noodles for about 10 minutes until fully soft. All spiralizers will have different noodle thicknesses.
  • I used my waffle iron at med-high heat for a little crispy edge.
  • 1 large egg worked fine instead of medium (all I had on hand).
  • I used avocado oil cooking spray.

Blueberry Sweet Potato Waffles | edibleperspective.com

Giveaway details:

1 winner will receive:

  • 1 spiralizer (provided by Ali!)
  • 1 copy of Inspirazlied (provided by me!)

To enter:

  • Leave a comment below about all things spiralizing! Have you tried it before? Do you have a spiralizer? Favorite recipe? etc.

Giveaway ends:

  • 3/2/15 9pm EST

Happy Friday and a big congrats to Ali on her beautiful new cookbook!

Ashley

Tuesday
Feb242015

Butternut Squash Mac n’ Cheese

This butternut squash mac n’ cheese was a recipe I could.not.stop.eating. after it came off the stove.

Actually, let me correct that. It didn’t even come off the stove before I was spooning it into my face. There was barely enough left to photograph.

Butternut Squash Mac n' Cheese | edibleperspective.com

I’ve made similar recipes before but this particular one made me forget about every version from the past. It’s a fusion of squashy + cheesy and is definitely the best of both worlds. You’ll get some of that stringy, cheeey pull and all the rich, creaminess pureed butternut squash provides.

Roasting the squash adds another depth of flavor that makes it worth your time. And feel free to use frozen butternut squash here. No peeling required!

(I had a mixture of both below.)

Butternut Squash Mac n' Cheese | edibleperspective.com

This meal spells comfort in a major way.

Butternut Squash Mac n' Cheese | edibleperspective.com

And it can be yours tonight!

Get all the details over on my latest Craftsy post for this:

---> Butternut Squash Mac n’ Cheese <---

I guarantee you + your family (or just you) are going to devour this.

(It’s adapted from the lovely duo over at Pinch of Yum!)

Toasted breadcrumbs are 100% mandatory.

Butternut Squash Mac n' Cheese | edibleperspective.com

Also!!

The winners of the Valentine’s Day giveaway are:

Winner #1 –> Jesse! “I love my sweet husband, my adorable dog, and cooking for them. Baking and cooking for family and friends is how I show love, and I am so appreciative of your blog!”

Winner #2 –> Lindsay! I LOVE waking up early on a Saturday, grabbing a foamy latte, then heading to Zilker Park in Austin with my husband and our pup. It doesn't get better than that <3”

I’ll be emailing you two shortly with all of the details.

Thank you to everyone who entered! Your comments seriously made my week.

xo

Ashley