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



Breakfast Friday: Pesto + Roasted Tomato Omelet

I have 2 things to tell you about today.

1. This omelet.

2. Something really cool.

I’ll try to keep this short. I know it’s Friday. And you have better things to do like eat office doughnuts and Snapchat your coworker asking if it’s beer:30 yet. Truth: I actually have no idea what Snapchat is.

Pesto + Roasted Tomato Omelet | #breakfast #glutenfree

1. This omelet was a happy accident thanks to my husband. I had a little belated birthday breakfast cooked for me this past Sunday and now I hope he’s ready to do the same thing every single week for the rest of my life.

I’m like, why did you not tell me you can make all of this deliciousness and I can sit on the couch and stare at the wall or read the 187,000 pages of Restoration Hardware catalogues that were dropped at my door a month ago [you too?] while you cook!? This is bliss. Truth: The pack of 10 HUGE catalogues were actually recycled without even cracking open 1 page. WHY did they send those?

Don’t get me wrong, I LOVE cooking. But oh man, when someone else cooks for me at home I feel like I’m on vacation.

Pesto + Roasted Tomato Omelet | #breakfast #glutenfree

Chris doesn’t cook very often but whenever he does it’s always pretty dang impressive. And he’ll do things I never even thought to do!

For instance: He looked up cooking breakfast potatoes and found some site that suggested slicing them with the onion and garlic and par-boiling everything. It supposedly helps rid some of the starchiness and helps them cook in the pan a bit faster. And they were the best pan-fried potatoes ever. 

Pesto + Roasted Tomato Omelet | #breakfast #glutenfree

THEN! Because he knows the way to my heart is through eggs, he poured a few whisked eggs in a pan. They were originally intended to be scrambled but he let the bottom set a few minutes too long to where they could no longer scramble. Then out of nowhere he grabs the pesto, slathers it on one half of the eggs, flips the other half over and POOF: Pesto Omelet. I was in the kitchen to see that part and was like, hi, you are an egg-genius.

Pesto + Roasted Tomato Omelet | #breakfast #glutenfree

You can see the entirety of our Sunday breakfast here. We ate on the porch and savored the morning. It was spectacular.

Remember when I said this post would be short? I LIED!

Pesto + Roasted Tomato Omelet | #breakfast #glutenfree

Immediately after breakfast I told him I HAVE to remake the pesto omelet. To eat again and to share with you fine people. The only thing I changed was pan-roasting a handful of grape tomatoes to throw in with the pesto. No cheese needed! The pesto creates a lovely creamy texture along with slightly undercooking the top of the omelet before flipping it over.

Pesto + Roasted Tomato Omelet | #breakfast #glutenfree

#2: The really cool thing.

You know I’ve been working with Earthbound Farm for quite awhile now [almost a year!]. Besides the monthly blog posts you see here I’ve also done some freelance photography work for them as well. So, what’s up next? I’m leaving this Sunday to head to EBF headquarters to teach food photography to a few of their staff members for three days! They have such a high volume of work that they need staff on site who can constantly be photographing their projects. And I’m going to get to train them!! What!? Is this real life? Yes it is. So stoked.

I’ll definitely be documenting the days and will recap some of my time there next week. I’m hoping to come back with a few new tips to share for my Food Photography Tip of the Week series, too! Stay tuned!

Now back to this plate of breakfast.

Pesto + Roasted Tomato Omelet | #breakfast #glutenfree

Print this!

Pesto + Roasted Tomato Omelet gluten-free, dairy free // yields 2 servings

  • 1 tablespoon ghee or olive oil
  • handful of grape or cherry tomatoes, halved
  • 4 eggs
  • 2-3 tablespoons pistachio pesto, or other
  • salt + pepper

Melt about 1 teaspoon of ghee/oil in an 8-inch cast iron [or non-stick] pan over medium heat. Once hot, add the tomatoes to the pan and sprinkle with salt. Let cook for about 12-18 minutes, flipping every few minutes until the liquid has mostly cooked off and they look caramelized [refer photo 1]. Place tomatoes in a bowl.

Reduce heat to medium-low and let the pan cool down for a few minutes. Add in remaining ghee/oil. Whisk the eggs briskly for about 30 seconds. Pour eggs into the pan and swirl around to evenly distribute. It should sizzle a bit but not go crazy. You want the eggs to cook slowly. Let the eggs cook without stirring for about 2 minutes until the edges and bottom start to set.

Once the omelet starts to set gently lift up the edges with a spatula and tilt the pan towards that edge to help some of the uncooked egg run beneath. Place a cover over the pan and reduce heat slightly. Let cook until the top is slightly underdone [not runny but with a bit of shine to it]. About 2-4 minutes. Dollop the pesto on one half of the omelet and sprinkle the same half  with roasted tomatoes.

Loosen the edges of the side with no toppings and carefully fold it over to cover the toppings. This should be very easy if your pan was greased well. Let cook 1 more minute then slice in half and serve immediately. Top with salt + pepper as desired.

Pesto + Roasted Tomato Omelet | #breakfast #glutenfree

Happy happy Friday! See you back here next week!



Simple Lemon Cornbread Cookies {vegan + gf}

Oh, hi. Welcome to one of my proudest cookie moments ever.

Simple Lemon Cornbread Cookies {1-bowl, vegan + gf} |





Only TWO flours!

ONE bowl!


Trying to contain the excitement.

Simple Lemon Cornbread Cookies {1-bowl, vegan + gf} |

These babies took 5 tries to perfect but I could not be happier with the end result! If you are not aware of my cornbread obsession I have a major one. Everything cornbread all of thee time. Cornbread waffles are my current favorite. BUT! I’ve never attempted a cornbread cookie or really even knew if such a thing existed. Until of course I checked the old interwebs and a slew of recipes popped up. Well, there you go. Cornbread cookies are a thing.

While the search results gave me the confidence these could work I had no idea where to start with making them gluten-free and edible. Gluten-free cookies are an intimidating thing! I referred back to my recent recipe for 1-Bowl Peanut Butter Chocolate Chip Cookies. They happen to not only be gluten-free but also vegan and also really freaking tasty. You should go make them right now and then come back and make these!

I used this recipe as a guide[ish]. The flours needed to be swapped along with the peanut butter, maple syrup, chocolate chips, etc. I ended up switching the peanut butter to almond butter, used agave instead of maple syrup, nixed the baking soda, and used only two flours. Pretty excited about the only two flour thing. So I pretty much changed the entire thing.

Simple Lemon Cornbread Cookies {1-bowl, vegan + gf} |

The first batch was decent but too gritty from the cornmeal. I switched a few things and tried a few more times, mostly changing the flour ratios each time. Instead of using cornmeal and corn flour I switched to just corn flour mixed with almond flour, which resulted in a much softer texture.

Simple Lemon Cornbread Cookies {1-bowl, vegan + gf} |

So what exactly is the texture like? These are not a fluffy, cakey cookie and they do not crumble at all in your hand. They’re nice and thick but also tender all the way through. If you bake them on the longer side you’ll achieve a slightly crispy bottom and edge.

The best way to describe the texture is like a chewy and thick sugar cookie.

All of this to say…

Make these cookies. Today!

Simple Lemon Cornbread Cookies {1-bowl, vegan + gf} |

Print this!

loosely adapted from my 1-Bowl Peanut Butter Chocolate Chip Cookies

Simple Lemon Cornbread Cookies gluten-free, vegan // yields appx. 18 cookies

  • 1 tablespoon ground flax meal
  • 2 tablespoons warm water
  • 1/4 cup natural plain almond butter, the drippy kind – stirred well
  • 3 tablespoons unrefined coconut oil, very soft but not fully melted
  • 3 1/2 tablespoons agave syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoons + 1 teaspoon lemon zest, loosely packed
  • 2/3 cup corn flour
  • 2/3 cup blanched almond flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • muscovado sugar for dusting, or other sugar

In a large mixing bowl whisk together the flax and water for about 15 seconds. Set aside for 5-10 minutes until gelatinous. Preheat your oven to 350* F.

To the same bowl add in the almond butter, coconut oil, agave, and vanilla. Whisk thoroughly. Whisk in the lemon zest then add the corn flour, almond flour, baking powder and salt. Mix together with a large spoon until the ingredients are combined and starting to form dough. Knead about 10 times in the bowl to incorporate the remaining flour and to achieve a smooth and soft ball of dough.

Roll the dough into about 1-inch sized balls and place on a large baking sheet [you can line with parchment if desired] with 2-3 inches between each ball. Tear a small piece of parchment or wax paper and place it over one cookie. Gently flatten with a flat-bottomed glass to 1/4-inch thickness. This should make the cookie about 2 1/2 inches wide. Repeat with all cookies then dust with sugar.

Bake for 8-12 minutes [mine were perfect at 10 minutes]. Allow to cool for 15-20 minutes then remove with a metal spatula and place on a cooling rack. Let fully cool [texture + flavor improves once fully cooled]. Store in an airtight container on the counter for about 4-5 days.


Notes: The dough will be soft and a bit oily feeling but should be able to roll into small balls easily and hold their shape. If the dough is too wet add 1 tablespoon each of corn flour and almond flour and knead again. You can also wrap + refrigerate the dough for 20-30 minutes to stiffen up a bit, but it’s not mandatory.

Simple Lemon Cornbread Cookies {1-bowl, vegan + gf} |

Funny thing. I started experimenting with the gluten-free/vegan version but wanted to see if using eggs made them even better. Guess what? The exact opposite happened! The gluten-free/vegan version turned out so much tastier with a simple ingredient list and uncomplicated method. Hence, one of my proudest cookie moments ever.