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



Casual Friday

Let’s talk about some stuff in our jeans…

Casual Friday in California |

My week was spent in California working for Earthbound Farm.

As you can see below it was pretty awful.

Total lie.

Casual Friday in California |

EBF asked me to come out to the west coast to do a little photography, styling, and editing training with their design team. They didn’t need to twist my arm! I was completely honored and stoked for the opportunity.

While there I was lucky enough to stay in Santa Cruz and made it to the beach quite a few times for some sun + relaxation. Nothing like heading out to the beach for an hour after a day of work.

Casual Friday in California |

Teaching has always been something I’ve enjoyed and have been drawn to in some capacity since I was pretty young. In 5th grade I remember answering the question “what do you want to be when you grow up” with, “I want to be a teacher and a part-time baker.” I’ve got to say, in some weird way that’s exactly what happened. Writing a cookbook on nothing but doughnuts totally qualifies me as being a part-time baker.

I had an absolute blast training the sweet + mighty talented ladies you see below.

Casual Friday in California |

The first day we went over a lot of camera basics. I showed them the ins + outs of shooting in full manual mode, the benefits of shooting in RAW vs jPEG, and how beneficial a tripod can be.

We also went over tether capturing, which is extremely helpful when you want to make sure you got “the shot.” And then we got right down to business.

The girls had a few assignments to tackle while I was there, which made the learning process really come full circle. It was nice to be able to work through the assignment and help them along the way. You’ll be hearing more about the shoot below pretty soon!

Casual Friday in California |

Side note: If you’re ever in Santa Cruz I highly recommend Pearl of the Ocean. The style of food is Sri Lanken and they use fresh + organic ingredients. It was kind of like a mix between Indian + Thai. I ate the entire plate you see below, which was plentiful! I loved that they piled on the veggies. I enjoyed this dinner with a longtime blog friend Heather, who I hadn’t seen in about four years. It was so great to reconnect!

Casual Friday in California |

Bright and early the next day we headed to the Earthbound Farm Stand in Carmel. I’ve been lucky enough to visit the farm stand on three different occasions and I just can’t get over what a beautiful + peaceful place it is.

We were on to assignment #2 this day working on some photo-graphics for the holidays.

Casual Friday in California |

We were non-stop go-go-go all day long but were rewarded with non-stop snacks and meals from the farm stand.

Not a bad gig.

Casual Friday in California |

We finished up the day shooting two smoothies. It was such a different experience than when I’m working along on a photo shoot in my kitchen. The collaboration aspect was really fun! And actually talking to people throughout the day and not just my dogs.

Casual Friday in California |

And then there was froyo. But like, the most legit froyo ever. It’s made with Strauss organic yogurt [my very favorite yogurt brand] and they make it fresh at the farm stand.

Casual Friday in California |

Casual Friday in California |

On my last day in CA I headed down to the beach before driving in to work to breathe in the ocean air one more time.

It did not disappoint.

Casual Friday in California |

The last day there focused on learning the ins + outs of Lightroom 5 and then we worked on a few small photo projects for social media. After that I headed to the airport and made my way back to Colorado.

The entire trip felt somewhat surreal. It’s still hard to believe this is all coming together into an actual career. Pretty crazy and exciting…and I’m definitely ready for more.

Casual Friday in California |

Happy weekend!


p.s. Dakota says hello from her bed of pulled weeds.

photo 1(3)

Looks pretty comfy.

photo 2(3)


Lemon + Goat Cheese Greens

Once in awhile I feel like going on vegetable vacation.

Lemon + Goat Cheese Greens |

It doesn’t happen often but I think it’s due to eating the same green veggie side with dinner too many nights in a row. I do switch things up throughout the week, but sometimes I need more change. Sometimes I’m just not in the mood for a salad, or broccoli, or spinach, or kale chips. Yes, I’ve tired myself of kale chips. The horror!

Lemon + Goat Cheese Greens |

Whenever this happens it forces me to get a little more creative with our veggie sides. This is a recipe I’ve made a few times and we’ve both loved. It sets me back on track when I feel like taking a green veggie hiatus. It’s fresh and flavorful and perfect for summer but it really works in any season.

[cracked pepper goat cheese]

Lemon + Goat Cheese Greens |

The goat cheese melts between all the layers of the greens creating a lovely creaminess to the dish and also adds a nice bit of tang along with the lemon.

Lemon + Goat Cheese Greens |

If you’re looking for a way to change up your weeknight greens or just want an easy + crowd pleasing veggie side, this is definitely your answer.

Lemon + Goat Cheese Greens |

Print this!

Lemon + Goat Cheese Greens gluten-free // yields 2 servings

  • 1 large bunch collard greens, stems removed
  • 3 tablespoons minced shallot
  • 1 medium garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 1 1/2 - 2 ounces goat cheese
  • 2-3 teaspoons extra virgin olive oil
  • salt + pepper

Place collard leaves in a stack and make 1/2-inch thick slices in the shorter direction to create ribbons.

Place a medium pot over medium heat with the oil. Once hot add the shallot and cook for about 3-4 minutes, stirring frequently until just starting to brown. Stir in the garlic for about 1 minute and then add in the collard greens and stir.

Reduce heat to low and cover with a lid for about 5 minutes. Stir, then cover and cook for another 3-6 minutes until cooked to your liking. Stir in the lemon juice. Crumble the goat cheese over top and gently stir until the cheese starts to melt and distribute evenly.

Stir in a few pinches of salt and pepper, then taste and add more if needed.


Notes: Feel free to use 2 large bunches of large leaf spinach or a large bunch of lacinato kale mixed with a few handfuls of baby spinach.

Lemon + Goat Cheese Greens |

I feel like this was a necessary follow-up to Monday’s ice cream sandwiches.