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



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.



Butternut Squash, Apple + Pear Crisp

I may have gone a little crazy. Vegetables in dessert? It’s true, and you’re going to love it.

At least it’s not kale.

Butternut Squash, Apple + Pear Crisp |

Well you see, I put vegetables in your dessert for good reason. This month is Earthbound Farm’s 30th Anniversary! Can you believe EBF has been dishing out organics since the 1980’s?? Like right after I was born!? Hello, I feel really old.

Pretty cool stuff, because when you think 80’s, you don’t really think organics. You think Twinkies and Pop-Tarts. I loved finding out that EBF started so long ago in their journey growing organics and bringing them to as many homes as possible. Over the years their efforts have proved extremely successful.

To celebrate their 30th anniversary Earthbound created a quick + fun quiz to learn your “salad sign.” You can find of if you’re an innovator, nurturer, champion, or an explorer. And when you complete the quiz you can snag coupons and be entered to win mystery prizes.

And who doesn’t love mystery prizes and coupons? Can we have a scavenger hunt, too? And then play flashlight tag?

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Today’s post is sponsored by Earthbound Farm. Thoughts + opinions are always my own.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here. EBF was also kind enough to purchase this sweet spiralizer for me.

My “sign” from the quiz was “The Innovator!” So my goal this month was to try and create an innovative recipe. Something a little unexpected.

Hence, vegetables in dessert.

And, to make things a little more creative I used my new spiralizer to get the job done. Don’t worry if you don’t have one! I made some notes at the end of the recipe for two different workarounds. 

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Of all the squashes I think butternut has the sturdiest texture once cooked. I wanted there to be some bite. I also like the mild flavor of butternut squash and thought it would work well with the apple and pear.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

To really make this dessert pop I’ve added a generous scoop of freshly grated ginger. It really brightens up the fruit and squash mixture and pairs expectedly well with the oats, cinnamon, and sugar.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

My hope was that it the squash flavor wasn’t overpowering. After the photo below I ate about a cupful without even blinking, so it’s safe to say it wasn’t too squashy.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

The apples are pears held up well despite being so thinly sliced and the squash provided a nice bite.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Do I have to tell you how good the topping was?

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

I’m thinking it’s pretty self-explanatory.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

If you’re not sure what to do with the leftovers, there’s always the option of adding it to your morning bowl of pumpkin oats. Or eating it straight from the fridge. Salad topping? Too far? ……

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Print this!

Butternut Squash, Apple + Pear Crisp gluten-free, vegan // yields 8 servings

for the topping:

  • 1 cup gluten-free rolled oats
  • 1/2 cup gluten-free oat flour
  • 1/4 cup chopped unroasted/unsalted pecans
  • 1/4 cup chopped unroasted/unsalted walnuts
  • 1/3 – 1/2 cup muscovado sugar, or coconut/sucanat/brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons softened unrefined coconut oil

for the filling:

  • 3 1/2 tablespoons muscovado sugar, or coconut/sucanat/brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 small butternut squash
  • 2 large apples
  • 2 large pears
  • 2 tablespoons gluten-free oat flour

In a large bowl combine the oats, flour, nuts, sugar, cinnamon, and salt. Stir together. Add the softened [not melted] coconut oil and cut in with a fork. Use your fingers to fully incorporate the oil with the dry mixture. Add a bit more oil if the mixture seems dry. Set aside.

In another large bowl whisk the sugar, juice, ginger, vanilla, and cinnamon together. Set aside.

Preheat your oven to 350° F.

Wash your squash and peel the bulbous end first until you get to the bright orange flesh and see no green streaking. Cut about 1/4-inch from the bottom to remove the end. Cut the stem end off top and then peel the straight portion. Cut a 4-inch piece from the straight portion.

Attach the squash to your spiralizer [check “notes” below for other options] with the blade B [for large noodles]. Spiral the entire piece and then measure out 3 generous cups of spiraled squash. Depending on the diameter of your squash you may have some leftover. Set aside.

Remove the stems from your fruit. Switch to blade A to make ribbons. Place the bottom end of each and apple and pear against the blade side of the spiralizer. Spiralize all 4 fruits and place in the filling mixture bowl. Add the squash and toss gently to coat. Sprinkle with the oat flour and toss again to coat.

Grease a 9 or 10-inch deep dish pie pan or cast iron skillet with coconut oil. Place the squash and fruit mixture in the pan. It should be just below the top of the pan. Sprinkle the topping mixture evenly over the fruit mixture and press down lightly.

Place in the oven for 40-50 minutes until golden brown in color.

Let cool for about 5-8 minutes then serve as is or with a scoop of ice cream.

To store: Allow leftovers to cool then place in a sealed container in the fridge for 3-4 days. Reheat in a skillet or microwave.



  • For the Squash: You really only need 4-inches from the top straight portion but it’s easiest to peel the bulbous end first so you can use it later. You can chop and use what remains from this recipe and roast in the oven, etc. Slice the bulbous end in half and deseed before cooking.
  • If you don’t have a spiralizer: I recommend using the thinnest setting on your mandoline slicer for the fruits and use the 1/8-inch julienne blade for the butternut squash. Chop the apples and pears in half and remove the seeds before slicing.
  • If you don’t have a mandoline: Use a julienne slicer for the butternut squash and cut thin slices for the apples and pears [1/8-1/16-inch thickness].

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

A fall, winter, or holiday dessert that is both gluten-free and vegan? I promise no one will know.

Now, what’s your Salad Sign? Big congrats to Earthbound Farm on 30 years!



Earthbound Farm's Salad Sign

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