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



Where to Eat in New York City {gluten-free + veg friendly}

On my quick 3 night trip to NYC one of the obvious highlights was food. And actually, food was the only thing I spent money on besides my subway pass. True story. I didn’t buy one thing while in NYC. I was focused on friends, food, and exploring. I used air bnb to keep things cheap and found a great bedroom to rent in an apartment for $79/night. Definitely a great option instead of paying 3x that much for a hotel.

Okay, let’s talk food.


all photos by iPhone 5

1 // candle café west {not photographed} – I ate here with my sweet friend, Gena, the first night I was in town. The entire menu is vegan and extremely gluten-free friendly. The service was excellent as was the atmosphere. For more of a fine dining restaurant in NYC I was actually surprised by the entrée prices {$20-23}, especially after seeing how plentiful the portions were and how much detail goes into each dish. This was a definite splurge but the prices aren’t uncommon to what we’d find in Denver when going out to a nicer restaurant for a special occasion. We basically ordered a buffet of food and ate it all. Highly recommend, even for non-vegans. Oh, and the raw key lime pie was phenomenal.

Where to Eat in New York City {gluten-free + veggie friendly} |

2 // homemade breakfast : I hung with Gena the first night in NYC and in the morning I whipped up a batch of the best ever pumpkin oatmeal ever. I did something a little different with this recipe, so be on the lookout for details.

Where to Eat in New York City {gluten-free + veggie friendly} |

3 // union square greenmarket : When I came to NYC two different times while researching for my thesis I visited this market a handful of times. It’s by far the best farmers market I’ve ever been to. While I didn’t eat there or buy any fresh food the venders are top notch. You’ll find tent after tent with fresh, local produce bursting with color and flavor [definitely sampled]. I was surprised by the prices in that they were about the same and some cheaper than what I find in Colorado. Check the link above for days/hours/vendors/etc. If you want to pick up fresh fruit or you’re staying somewhere you’ll be cooking at while in the city then you must make a stop here.

Where to Eat in New York City {gluten-free + veggie friendly} |

4 // blossom du jour : This fast-casual restaurant is 100% vegan and very gluten-free friendly. The menu is large, so the options are plentiful even if you’re gluten-free. I chose the “Karmic Wrap” on a gluten-free rice wrap. It was much thicker than the rice wraps I’ve bought in stores and held up well. The wrap was stuffed with marinated kale and basically an entire sweet potato in the center. It was filling, delicious, and fresh. Loved it for a quick and fairly cheap city lunch. {$9.45 with no sides/drink}

Where to Eat in New York City {gluten-free + veggie friendly} |

5 // one lucky duck : After feeling completely drained from walking at least 8 miles around the city I scoured Chelsea Market for a gluten-free snack. I landed on the gigantic raw brownie at One Lucky Duck and was not disappointed. It was thick, chocolaty, and lightly sweetened. I loved it and inhaled it. It was the exact pick me up I was looking for. {$7.00 – On the pricey side for a single brownie but quite large and made with high-quality raw/vegan/gf ingredients. Worth it.}

Speaking of Chelsea Market, you must go there. Three of the places I bought food from on this short trip were in Chelsea Market and it’s just a very unique place to walk through. At CM you’ll find bakeries, a dairy bar, a few restaurants, a legit spice and tea stand, a doughnut shop, creperie, a coffee shop, Anthropologie, and oh my gosh, so much more. It’s also home to The Food Network. I was there twice in two days if that tells you anything. You can hit so many great places all in one building, plus, it’s right below The High Line. Two must sees in New York!

6 // risotteria {not photographed} : The second night I lucked out and was able to meet up with Kathryn, from London Bakes. She lives in London but was in NYC for a business trip. Lucky me! She was absolutely the sweetest! We both enjoyed some of the best gluten-free pizza I’ve ever had at Risotteria. The meal also started with crispy, gluten-free breadsticks and possibly-maybe a glass of wine. Their menu offers a huge selection of gluten-free items including pizza, paninis, risotto, and more. They even sell GF ciabatta and other baked goods. The menu is pretty expanse and there is a great selection of vegetarian options as well. {$15.95 + $3.00 for GF crust for about a 12-inch thin crust pizza. I ate 3/4 and was stuffed!}

Where to Eat in New York City {gluten-free + veggie friendly} |

7 // egg : {in Brooklyn – hip diner vibe} I wouldn’t say this restaurant is overly gluten-free friendly but with my love for grits + eggs I had no problem. If you’re vegetarian it’s very easy to make work. They have an insane savory brioche french toast, hashbrowns, eggs any style, 5-grain bread, oatmeal, biscuits, pancakes, etc. I ordered the soft scrambled eggs and loved them. I’ve never tried that type of egg preparation before and couldn’t get over the creaminess. Superb. Also, these were some of the best grits I’ve ever had. The veggie side was outstanding. It was made up of zucchini, roasted fennel, spiced walnuts, parsley, and romesco sauce. The portions were extremely generous. {$11 + $2 to get the veggie side that was on special that day. Normally served with a more basic seasonal vegetable or meat.}

Where to Eat in New York City {gluten-free + veggie friendly} |

8 // beyond sushi : This was one of my awesome finds at Chelsea Market a few readers told me I had to stop at. All vegan sushi? I’ll be right there!! The sushi menu of my dreams. The staff was knowledgeable about which rolls were gluten-free and the price was right. I ate the “Green Machine” and “Crunch n’ Munch” which was topped with kiwi. The sushi was ready in about 5 minutes, which was perfect for dining solo and wanting to get back out to explore. {$6.65/8 roll – I thought this was very reasonable for how loaded they were with different ingredients.}

Where to Eat in New York City {gluten-free + veggie friendly} |

9 // bar suzette creperie – After eating a light lunch at Beyond Sushi I was still pretty hungry from walking all morning. And this is why I love Chelsea Market—there’s a crepe bar right behind the sushi restaurant! Literally, turn around and it’s right there. I scoured the menu and saw the gluten-free crepe option right away. There were a ton of vegetarian options and possibly a few vegan. I stuck to a pretty simple combo, but definitely the best ever—butter, cinnamon, sugar. I basically inhaled it while trying to savor each bite and not let butter drip down my arm. {$6.00}

Where to Eat in New York City {gluten-free + veggie friendly} |

10 // commodore – {in Brooklyn} Dinner was simple on the third night. I met up with a friend who works at Food52 and we ate a heaping mound of cheesy nachos. They’re for real called “Cadillac Nachos.” I wouldn’t say it’s a super vegetarian, gluten-free friendly place but there were nachos and that’s all I needed. Plus, cheap drinks! {$10.00 Cadillac Nachos – easily split between 2 for dinner}

Where to Eat in New York City {gluten-free + veggie friendly} |

11 // champs – {Brooklyn – vegan diner vibe} My last meal in NYC was breakfast. I was obviously on the hunt for waffles and found a gem of a place not too far from where I was staying. The staff were all very friendly and the menu was comforting, fun, and filled with plenty of GF options. I mean, how often can you find gluten-free waffles when dining out? If you’re veg/vegan you definitely need to head here! I forget what the plate was called but it included a GF waffle, tofu scramble, rosemary potatoes, and garlic kale. The perfect sweet + savory breakfast and it was HUGE. {$12.00}

So there you have it! How and where I stuffed my face while in New York City.

More photos from NYC and The Big Harvest Potluck coming soon!



Veggie Potato Breakfast Tacos

I can get behind tacos for any meal of the day. But when we're talking breakfast there are a few must have ingredients. 

Potato Veggie Breakfast Tacos |

Potatoes. Eggs. Guacamole. 

Beans are great, too, but the first 3 on this list are a must. I don't even need cheese as long as there's guac.

Potato Veggie Breakfast Tacos |

These might not be the quickest cooking breakfast tacos, thanks to the potatoes, but I don't think you're going to mind. This is a fun weekend breakfast meal that you could even turn into a taco buffet for a crowd [just double or triple the recipe!]. What could be more amazing than a taco buffet?

....Wait.... I can't think of anything. 

Potato Veggie Breakfast Tacos |

And if you happen to be looking for a quick and simple vegan taco recipe then you must, must check out my recent post on Craftsy. Gettin' all taco crazy up in here, but I'm guessing you don't mind.

Potato Veggie Breakfast Tacos |

So I'm currently in NYC exploring and eating my way around and then this weekend I'm heading not to far from the city to The Big Potluck in PA. I've been a few times before when I was conducting research for my thesis work in architecture school, but it has been far too long since I've been back. There is definitely something about NYC that sweeps me away every time. Let me know your favorite veggie/GF places to eat! Someone may have to roll me home. 

Potato Veggie Breakfast Tacos |

Print this!

Veggie Potato Breakfast Tacos gluten-free // yields about 3-4 servings

for the tacos:
  • 2 cups 1/2-inch chopped fingerling potatoes
  • 2 tablespoons ghee, or high-heat oil - divided
  • 2 teaspoons minced garlic, about 2 cloves
  • 2 cups finely chopped lacinato kale
  • 1 1/2 cups black beans, drained but not rinsed
  • 1, 4oz can mild green chiles, drained
  • smoky hot sauce
  • 8 large eggs, whisked well
  • 8-12 corn tortillas
  • salt and pepper
  • cilantro, green onion, cheese, tomatoes, etc. to top
for the guac:
  • 2 avocados
  • 1/3 - 1/2 cup diced red onion
  • 2-3 juiced limes
  • salt to taste
  • 3-4 tablespoons chopped cilantro, if desired

Preheat oven to 400* F. Melt 2-3 teaspoons ghee. Toss potatoes with ghee [or oil] and sprinkle generously with salt and pepper. Roast for 25-30 minutes, flipping once halfway through, until tender and browned. If the potatoes finish before you're done cooking, keep at 200* F.

While the potatoes roast mash the avocado in a bowl. Add in the red onion, juice from 2 limes, 1/2 teaspoon salt, and cilantro [if using] and stir together. Taste and add more lime juice and salt if needed [I use a bit more of each]. Place plastic wrap directly on top and set in the fridge until ready to use.

Place a medium sized pan over medium heat with 1 teaspoon of ghee or oil. Once hot, stir in 1/2 teaspoon minced garlic for about 30 seconds - 1 minute until just starting to brown. Add in the kale with a pinch or two of salt and cook for about 3-4 minutes until wilted but not limp. Empty into a bowl and set aside. Turn the burner to medium-low and add another 2 teaspoons of ghee or oil. [You'll use this pan to cook the eggs in.]

While the pan cools down a bit, place a small pot over medium heat with 2 teaspoons ghee or oil. Once hot, stir in 1 1/2 teaspoons minced garlic for about 30 seconds - 1 minute until just starting to brown. Add in the black beans, a few splashes of hot sauce, and a sprinkle of salt and pepper. Reduce heat to low and let cook, stirring every minute or so for about 6-8 minutes. You want the beans to become a bit creamy. Add a splash or so of water if the beans start to dry out. Stir in the green chiles and cook for 1 minute. Taste and adjust salt/hot sauce if needed.

While the beans cook, slowly pour in your eggs into the pan and keep moving with a spatula. You want large pieces of scrambled eggs, so avoid chopping the eggs in the pan. Cook for about 5-7 minutes, until about halfway cooked. Fold in the kale, add a few splashes of hot sauce, a generous sprinkle of salt + pepper, and continue to cook the eggs until done to your liking. The key is to incorporate the kale when the eggs are still a bit raw so the kale sticks in the egg. Taste and add more salt + pepper if needed.

In the last 2 minutes of eggs cooking warm tortillas over an open gas flame for just a few seconds or place in your oven to heat for just a minute.

Plate tacos with warmed tortillas, beans, eggs, and potatoes. Add guacamole, shredded cheese, halved cherry/grape tomatoes, hot sauce, or other desired toppings. Serve hot. 

Potato Veggie Breakfast Tacos |

Now let's eat some dang tacos.


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