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



Roasted Cauliflower and Chickpea Salad

Alternative title: Adventures in renovation land with a delicious recipe at the end.

We took on a large scale yard project this weekend. Maybe a little too large? But it was something that had to get done.

Roasted Cauliflower and Chickpea Salad |

Imagine a flagstone patio that is 11 feet deep by 30 feet wide (the width of our house). Then imagine that this surface slopes down a couple inches in the direction of your house and slopes up towards the yard. Then imagine a huge rain storm and where that water goes. Are you with me?

It goes through your foundation.

I would love to have a nice little discussion with the previous owners who had this shoddy patio installed. It’s unbelievable how poorly it was done.

So if you can imagine, we had to lower the side that goes into the yard so it slopes down and away from the house. This means we had to dig deep. For some unknown reason we thought it could be done with shovels.

2 hours later we rented a dingo.

12 hours later we had about 12 tons of dirt to deal with. I’m not joking.

Are you having a panic attack yet? I am.

Roasted Cauliflower and Chickpea Salad |

Luckily, we have generous and amazing friends who were there to help. I wasn’t able to help much with the labor because at this point it was a 3-person job. So then my goal became: keep these boys fed, make sure they have beer, make Home Depot runs, and post ads on Craigslist hoping people would come pick up the dirt.

We were able to offload about 1/2 of the dirt. Craigslist is an amazing thing. And now we’re using a service called Bagster to help haul the rest away. Oh, how I wish Bagster was sponsoring this post. Kidding. Maybe.

Roasted Cauliflower and Chickpea Salad |

The boys worked past sunset after I purchased a few flood lights. They finally finished excavating around 10pm on Saturday. Sunday started bright + early filling the patio area with structural backfill [basically broken concrete] and then tamping it down with a gas powered tamper that shook the whole house.

Oh, did I forget to mention when we thought we smashed the clay sewer line?

Panic attack #2.

Luckily, it was just broken pieces of old clay pipe.

And then the sprinkler electrical line was accidentally cut through with a shovel. It had 14 electrical lines running through it. Chris got that fixed and then it was time to start leveling. Even with 2 civil engineers, a landscape architect, and a mathematician it was an undertaking.

By the end of Sunday a few of the flagstone pieces were set into place, but it’s an extremely tedious process. Thankfully, Chris numbered each stone with chalk and took a ton of photos so we could place each one back in the correct spot.

Now, the end of the patio sits a good 6 inches below the top of the ground. And this is where project #2 comes in. The water can’t just pool at the end of the patio below the ground line. We now have to dig out a 30 foot long by 5 feet wide by 8 inch deep area for the water to drain.

Did I mention the [mostly dead] tree that has to be cut down?

Roasted Cauliflower and Chickpea Salad |

I think I’ll stop there. It’s Monday and this just got a little too intense.

Roasted Cauliflower and Chickpea Salad |

But if you live in Denver and know of a good landscaping company, please let me know!

Roasted Cauliflower and Chickpea Salad |

And now, we eat.

Roasted Cauliflower and Chickpea Salad |

Print this!

Roasted Cauliflower and Chickpea Salad gluten-free, vegan // yields 3-4 large servings, or 6-8 side-dish servings

cauliflower + chickpeas:

  • 1 large head cauliflower
  • 2 1/2 cups chickpeas, rinsed + drained
  • 1 1/2 tablespoons high-heat cooking oil
  • 3 tablespoons thinly sliced shallot
  • 2 teaspoons minced garlic
  • 3/4 cup sliced sun-dried tomatoes, not oil packed
  • 1/3 cup sliced kalamata olives
  • 5oz mixed baby greens
  • fresh thyme or oregano


  • 1/4 cup fresh lemon juice
  • 1/4-1/3 cup extra virgin olive oil
  • 1 1/2 tablespoons cashew butter, or almond butter
  • 1 teaspoon pure maple syrup
  • salt + pepper

Preheat your oven to 400° F.

Chop cauliflower into 1-2 bite pieces and place on a large baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt and pepper. Toss to coat. Roast for about 30 minutes, turning once halfway through, until starting to brown.

At the same time, place chickpeas on another large baking sheet and toss with 1/2 teaspoons oil, salt, and pepper. Roast chickpeas for about 20-25 minutes, turning once halfway through. They should be starting to split open and crisp a bit. Turn oven down to 350° F. Add the garlic and shallot and toss together with another drizzle of oil. Roast until the garlic and shallot are just starting to turn golden brown, about 6-8 minutes. Stir a few times and watch closely so it doesn’t burn.

While roasting, place all dressing ingredients with about 1/4 teaspoon salt + pepper in a jar or sealable container and shake until fully combined. Set aside and shake before pouring. Store excess sealed in the fridge.

Remove both pans from the oven and toss together on one pan. Toss with desired amount of dressing. Taste, and add more salt + pepper if needed. Place mixed greens on a large platter and top with roasted salad. Sprinkle with salt, pepper, and fresh thyme. Serve extra dressing on the side.

Roasted Cauliflower and Chickpea Salad |

Thanks for listening to my weekend yard rant. If you like landscaping and live in Denver we have extra shovels.



Breakfast Friday: Soul Warming Smoothie

It’s breakfast month over at Earthbound Farm, which as you can guess, I am ridiculously excited for.

Breakfast is my very favorite.

And while I’m not usually one to make claims like “soul warming” when talking about a recipe I’ve made, I can’t help it with this smoothie. It’s going to be your new best friend this fall + winter.

Soul Warming Smoothie |

I have always been a smoothie lover, but I find them so hard to eat when it’s cold outside, even when the heat is on. They chill me right to the bone. But I think I’ve come up with a solution for that!

First, I prefer to make extra-thick smoothies eaten in a bowl with a spoon. This helps me to eat them a bit slower and avoid brain freeze. I also think it makes me feel more like I’m eating rather than just drinking. And the smoothie in a bowl method allows for loading up on toppings!

Second, I’ve used a few warming spices and zesty baby greens to send a heat wave through your body. It only takes a few seconds before this cold smoothie warms you right up!

Soul Warming Smoothie |

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here. 

I added full-fat coconut milk for extra richness and satiation. Frozen blueberries and bananas were used to add light sweetness and fruit flavor to help balance the spiciness. And by the way, Earthbound Farm’s frozen blueberries are top notch. They’re always plump + sweet and not clumped together in a freezer-burned mess. The same goes for their other frozen fruit, and bonus, it’s all organic. Partnership or not, EBF is my frozen fruit of choice.

Medjool dates were added for a bit more natural sweetness and to further thicken the smoothie.

Turmeric, cinnamon, cayenne, and fresh ginger were used for flavor, heat, and their nutritional benefits.

And last but not least, the baby greens add a healthy dose of daily vitamins like iron, calcium, vitamin A, and vitamin C.

Soul Warming Smoothie |

Here’s a little more food for thought about the ingredients.

Turmeric // Most notably, turmeric is known for it’s natural anti-inflammatory properties. This actually comes from the ingredient curcumin, one of the ingredients that make up turmeric. To get the maximum benefit from curcumin supplements seem to be the way to go, but adding more of the spice to your diet surely won’t hurt. There have also been studies done on the power of turmeric to help with Alzheimer’s and certain types of cancer.

Ginger // Ginger is also known for helping fight inflammation in the body but is probably most known for it’s anti-nausea powers. You may even want to try taking ginger to help with muscle soreness, migraines, diabetes, and more.

Cinnamon // While studies are inconclusive, cinnamon has been thought to lower blood sugar levels and also help lower inflammation in the body. It’s also has anti-microbial properties.

Cayenne // I had no idea how beneficial this super-spicy ingredient is. Cayenne has been shown to be helpful for digestion problems, certain heart conditions, toothaches, cold + flu relief, nerve pain, arthritis, migraines, and more.

Blueberries // These little gems are packed with fiber, vitamin C, vitamin K, manganese, antioxidants and more. There are even studies that have shown organic berries to have higher levels of antioxidants in comparison to conventionally grown, along with being more beneficial to the land + environment.

Kale Italia blend // Leafy greens help keep the body in good running order and they’re also loaded with fiber, vitamins, minerals, and help to keep you hydrated with their high water content. The benefits are truly infinite.

Soul Warming Smoothie |

Put all of these ingredients together in a smoothie and you’re going to feel like a million bucks.

Whole foods are pretty freaking amazing.

However, I’m not a doctor. I’m a food blogger. Please consult your doc with any questions you may have!

Soul Warming Smoothie |

Print this!

Soul Warming Smoothie gluten-free, vegan // yields 2 servings

  • 1 cup full-fat coconut milk
  • 2 small/medium frozen bananas
  • 2 cups frozen blueberries
  • 2 medjool dates, pitted and soaked in hot water for 10+ minutes
  • 1 1/2 - 2 teaspoons freshly grated ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 2-3 cups Kale Italia, or other baby green blend
  • additional milk as needed, canned coconut or almond

Place all ingredients in your blender in the order listed above. Turn on and use the plunger [if you have one] to keep things moving. Blend until fully smooth. Add more milk if necessary but keep the consistency as thick as possible.

Portion into two bowls and top with granola, nuts, or other desired toppings. Or, store in a sealed bottle in the fridge for 2-3 days. Note: The smoothie will turn from purple to green after sitting in the fridge.

Tips: For a less spicy bite [but it’s more warming than spicy], use spinach instead of the kale/arugula mix and omit the cayenne pepper. Soaking the dates helps them to combine better when blended. Soaking in hot water for 10-20 minutes will help. You can also chop them up a bit. Turmeric stains very easily - fyi!

Soul Warming Smoothie |

I can finally not freeze my butt off slurping smoothies in the winter. #winning


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