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



Breakfast Friday: Make Ahead Freezer Oatmeal

We’re talking oats today, one of my favorite foods of all time. But this isn’t your standard pot of oats. This is a gigantic batch that you’re going to portion out and freeze for easy breakfasts throughout the week! The best part about it? Customizing the toppings.

Make Ahead Freezer Oatmeal |

It seems as though there are a million different types of oats out there, with very different cook times and textures. All types of oats come from the same plant, they’re just processed in different ways.

If you’re looking to brush up on your oat-knowledge and learn about why some oats say they’re gluten-free and some don’t, or see the difference in nutrition between the varieties below, then be sure and check out my guide to oats. You’ll learn everything you need to know and then some.

The Ultimate Guide to Oats |

For the freezer oatmeal I’m using traditional rolled oats. You can really use whatever type you prefer.

I load up on the cinnamon, obviously.

Make Ahead Freezer Oatmeal |

And then, the toppings. I like to add them on top only so they don’t turn to mush. Nuts and dried fruit work really well as do cacao nibs, chocolate chips, chopped dates, and some fresh fruit like figs and most berries.

Make Ahead Freezer Oatmeal |

After your pot o’ oats is made you’ll portion the oats into muffin tins, top them however you choose, then pop the pan into the freezer. With just a few steps in between.

Then pop them out of the freezer.

Make Ahead Freezer Oatmeal |

And then into a freezer bag.

Make Ahead Freezer Oatmeal |

Thaw the night before for quicker reheating, then heat in a pot on the stove or bowl in the microwave.

And finally, add nut butter. Always add nut butter.

For the full details and instructions for this recipe check out my post over on Craftsy:

On-The-Go-Breakfast: How to Make Oatmeal Ahead of Time

Make Ahead Freezer Oatmeal |

Happy weekend, friends. And happy breakfasting.



Roasted Acorn Squash with Pears and Miso Dressing

I’m finally feeling inspired by fall. My savory senses are kicking in, and I’m trying to think of simple but creative ways to prepare fall and winter produce.

Squash is kind of beautiful, huh?

Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree

This recipe is both savory + sweet, but we’re not topping with brown sugar or dried cranberries. Instead, we’re using fresh pears—one of the few fruits that shine during this season. I don’t even glance at the strawberries come fall. It’s all about apples + pears. And sometimes I can’t help but buy pretty food, like the pear you see below.

It’s pretty much the color of fall.

Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree

To keep things from getting too sweet I’ve added onions and thyme to the pears. I could have eaten this entire pan when it came out of the oven. The thyme sprigs infuse a light, herby flavor into the pears and onions and compliment the squash in a very palette pleasing way.

Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree


Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree


Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree

While you could probably just top the squash, pears, and onions with a bit of salt and pepper, I made a simple miso glaze that further accentuates the sweet and savory combination. It includes a pinch of cayenne for a little heat, savory flavor from the miso, and a bit of sweet flavor from the maple syrup, coconut oil, and apple cider vinegar. Drizzle a little on top and the entire dish comes together.

Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree

Print this!

Roasted Acorn Squash with Pears and Miso Dressing gluten-free, vegan // yields 4 larger servings

  • 2 acorn squash
  • 1 1/2 tablespoons sunflower oil, [or other high-heat oil]
  • 2-3 medium pears
  • 1/2 med-small sized sweet yellow onion, thinly sliced
  • handful of fresh thyme sprigs
  • 2 tablespoons white miso
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon unrefined coconut oil
  • 1 tablespoon pure maple syrup
  • 1 pinch cayenne pepper, optional
  • 1/2 cup toasted sliced almonds
  • salt

Preheat oven to 400° F. Slice acorn squash in half from stem to end [slice the stem off if needed to cut through]. Scoop out the seeds then slice each half into quarters.

Place squash on a large baking sheet [lined with parchment if desired], drizzle 2-3 teaspoons oil, and sprinkle with salt. Rub on all sides of the squash. Place squash on either cut side down and roast for 20-25 minutes. Flip and roast for another 20 minutes, until tender and starting to brown.

While roasting slice your pears in half and then slice each half into quarters. Remove seeds and stems. Place on a baking sheet with the sliced onion. Sprinkle salt on top and toss with about 1 teaspoon of oil. Place thyme sprigs on top and place in the oven during the last 12-15 minutes the squash bakes. Let roast for about 12 minutes, until the onions have softened.

Towards the end of roasting, place a small pot over low heat and add the miso, vinegar, coconut oil, maple syrup, and cayenne. Whisk or stir until melted then take off the heat.

Plate the squash on individual plates or a platter with the onions and pears on top. Discard thyme or strip off some of the leaves onto the squash and pears. Top with toasted almonds and miso dressing. Serve hot.

notes: There is no real sub for white miso, but I think using tahini, almond butter, or cashew butter with 1/2-1 tablespoon of tamari would make for a good sub. White miso can typically be found in the refrigerated section [but also in the aisles] by tofu and tempeh.

Roasted Acorn Squash with Pears and Miso Dressing | #vegan #glutenfree

Feel like simplifying this a bit? Roast the squash and the pears [no onions or thyme] as described above. Top with sea salt, toasted almonds, and a scoop of maple almond butter or salt + black pepper cashew butter. And then you have breakfast, lunch, or dinner.