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

 

Thursday
Jan082015

Blueberry Muffin Bake + book giveaway!

Well, we’ve successfully made it through the first week in 2015. YAY. I’m picking up my pace and finding my groove, while also cutting myself some slack. I’m taking things one day at a time and trying not to stress (too much) about how much I get done in a day.

Blueberry Muffin Bake | edibleperspective.com

Two key components that help keep me calm and balanced, both mentally and physically, are my workouts and what I eat. At the end of November when Kenna had her knee surgery my workouts took the back seat. I had a very crazed work schedule (which is great!) and a dog that needed hours of attention each day. Her rehab routine changes by the week but encompasses about 2 hours each day, plus 30min for Dakota’s daily walk. This left very little time to workout, which is normally something that I do without even thinking. Staying active is just part of my daily life, but I realize things happen and there just isn’t always time.

While our main meals stayed healthy and veg-heavy (minus the holidays…hello!) during this time, I found myself aimlessly snacking and eating a million too many cookies. This combined with infrequent workouts left me feeling off kilter. I was itching to get things back to my normal.

With a little nudge from Gina’s new book, HIIT It!, I was determined to find my workout groove once again. The HIIT (high intensity interval training) workouts are quick, fast-moving, and challenging. I have been a big believer in HIIT workouts in the past and am loving what I’ve tried from Gina’s book so far. I tend to get stuck doing many of the same workouts over and over again at the gym, so this book was just what I needed to change things up.

HIIT It! by Gina Harney | edibleperspective.com #giveaway

I’ve known Gina for about 4 1/2 or so years now. Crazy! I first met her at a blog conference in CA many, many years ago. She is absolutely the sweetest, kindest, and most sincere person you could imagine, just as she seems on her blog. I’ve been following Gina’s journey and knew how passionate she was about writing a book, so when she announced she was writing a fitness book I was thrilled!

I’ve always enjoyed checking out Gina’s blog for workout tips, quick and easy recipes, and learning about all different forms of fitness. She always keeps things fun but informative, and her book is just the same! Gina writes about HIIT workouts in a way that feels approachable. She covers the basics and beyond giving you the tools you need to make your own personalized fitness plan. The workouts are quick, effective, and easy to follow. She has so many useful tips along the way and it’s so nice to have everything in one book to easily reference.

You’ll find detailed information about HIIT workouts, helpful ideas for meal plans, example workouts, instructions on workout moves, recipes, and more. Gina created a well-rounded group of recipes that you’re going to love. They are very gluten-free friendly and many are vegetarian and vegan-friendly, too! They’re straight forward and simple, perfect for weekday cooking.

I’ve already made two recipes and will definitely be trying more. I know these two are already going to become staples for me.

Blueberry Muffin Bake | edibleperspective.com

The first recipe I tried was Gina’s Blueberry Muffin Bake. Get this, it’s grain free and made with almond butter and eggs! I was really curious what this would turn out like and ended up loving it.

Gina says it has 4 servings, but I’m pretty sure I ate half the loaf immediately following the photo shoot.

The texture is super light and fluffy and kind of creamy. It’s a little hard to describe, but I urge you to try it out! I used blackberries instead of blueberries and added large flaked coconut on top for a little crunch. I topped each slice with a smear of coconut oil and proceeded to inhale them.

So good.

Blueberry Muffin Bake | edibleperspective.com

Print Recipe!

Recipe from: HIIT IT, by Gina Harney - reprinted with permission from: Gina Harney + Demos Health

Blueberry Muffin Bake – makes 4 large servings (dairy free, grain free, refined sugar free)

  • 1/2 cup creamy almond butter
  • 2 eggs
  • 1 teaspoon coconut sugar (I used 1 1/2 tablespoons, which was perfect for me)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg (I omitted)
  • 1/4 teaspoon baking soda
  • pinch of sea salt
  • 1 cup fresh blueberries (thawed if frozen – I used blackberries and chopped them)

Preheat the oven to 350° F and spray a 9-inch loaf pan with nonstick spray. (I lined an 8x4 pan with parchment instead.)

In a large bowl, use a fork to whisk the almond butter until fluffy and creamy. Whisk in the eggs.

Stir in the coconut sugar, lemon zest, vanilla extract, cinnamon, baking soda, and salt, and mix to combine. Carefully fold in blueberries.

Pour the mixture into your prepared loaf pan.

Bake for 20-25 minutes and allow to cool before storing, covered in the refrigerator. (Mine was done at about 25 in the smaller pan)

Notes (from Ashley): Sub your favorite granulated sugar if you don’t have coconut sugar. I’m not sure if other nut butters will work the same but I’m guessing many will (cashew could be good!). I used homemade almond butter that was thick and creamy and it worked perfectly. I also added about 1/4 cup unsweetened, large flaked coconut on top of the batter prior to baking.

Cookie Dough Cereal | edibleperspective.com

The second recipe I tried and also ate the entire bowl of, was Gina’s very popular Cookie Dough Cereal. It’s basically a mix between oatmeal and overnight oats. It requires just a few ingredients and no cooking at all.

I let the oat mixture soak for a minute or two and it turned a bit doughy, just as expected.

Cookie Dough Cereal | edibleperspective.com

Now. Finally. After talking your ears (errr, eyes?) off, a giveaway!!

GIVEAWAY:

  • One lucky winner will receive a copy of Gina’s new book, HIIT It!
  • giveaway ends: 1/12/15 at 5PM EST
  • winner will be emailed

TO ENTER:

  • Leave a comment telling me anything about your current workout routine (what you’re doing, what you’d like to change, etc.) and/or your current favorite quick and healthy recipe.

Happy Friday!!

Ashley

Tuesday
Jan062015

Enchilada Veggie Burgers

And just like that. One morning you wake up and it’s a different year. Where do I even begin?

Obviously, with a recipe, but also with random thoughts from my brain.

Enchilada Veggie Burgers | edibleperspective.com

It seems like a month has passed since my last posts went up before the new year. And it’s strange, I feel nervous for this first post in 2015, even after 5 1/2 years (ah!) of blogging. There’s a sort of pressure at the beginning of the new year, self imposed—I’m sure, that makes me feel anxious. Like Sunday anxiety about the week ahead but for a whole year. 

I should probably have a ton of IT’S A NEW YEAR energy but right now I’m like…where do I start?

Enchilada Veggie Burgers | edibleperspective.com

We had a fabulous holiday season this year, ending with a very memorable visit from my parents. They came on New Year’s Eve morning and left this past Monday. I wanted to take a full break (okay, maybe 93% of a break) from the computer and really take time to relax while my parents were around.

I spent the week before working on never-ending house projects and made a ton of progress. My office got a major face life (it’s amazing what paint can do), interior doors were painted, carpets were steam cleaned (the worst), and a few small projects were finally finished.

While they were here our only major plan was a marathon New Years Day party full of friends, football (GO BUCKS!), brunch, mimosas, snack-style lunch, beer, and pizza for dinner. The party was insanely fun. I want to do it all over again right now.

But a few times while my parents were here I had this feeling of anxiousness about not doing any work and not having a real plan for 2015 yet. I wasn’t missing any deadlines and the blog world was pretty much on vacay, but I couldn’t shake it. Then I was mad at myself for feeling this way which made things even worse. Ugh, I could kill my brain sometimes.

This was probably the first time I had taken a complete break from work with both parents in town. My dad doesn’t come as often as my mom because he still works (more than) full time, and he still usually has work when he’s in town. This time he barely opened his email. And when my mom comes to town I work pretty much the entire time she’s here. Also, with snow on the ground that meant no golf for the boys. Chris also had a stretch of 4 1/2 days off (a rarity) and we really had no plans beyond that party.

After realizing this situation has never once happened before and who knows when it will happen again, I decided that me taking a few days completely off were approximately 1 million times more important than worrying for 1 more minute about work.

I was then able to calm myself down and soak up the time playing games, guessing flavors of caramels (thanks for that one, mom), dining out, watching movies (and falling asleep during them), taking daily walks with my dad and the dogs, cooking with my mom, having help in the kitchen, sleeping in, and trying to remain present.

It was the very best.

Enchilada Veggie Burgers | edibleperspective.com

This past Sunday I was asking my mom what I should make this week for the blog and the first thing she mentioned was an enchilada burger. I have no idea where the idea came from but she should probably come up with all of my recipe ideas from here on out.

Enchilada Veggie Burgers | edibleperspective.com

All the flavors of enchiladas wrapped up in a veggie burger.

Enchilada Veggie Burgers | edibleperspective.com

I actually put corn tortillas IN the burger!

Enchilada Veggie Burgers | edibleperspective.com

And instead of a bun we’re eating these on partially-crisped corn tortillas.

Enchilada Veggie Burgers | edibleperspective.com

These burgers hold together extremely well and can be cooked in a pan or in the oven. The texture turned out a bit different (softer in the pan, stiffer in the oven) but both are delicious in their own way. To me, it’s a little more enchilada-authentic to bake the burgers and then bake enchilada sauce on top, but the sear from the sauté pan is also hard to beat. I just can’t decide, so I’ll leave the final decision up to you.

Enchilada Veggie Burgers | edibleperspective.com

Print Recipe!

Enchilada Veggie Burgers gluten-free, vegan // yields 7 medium patties

  • 1/2 cup diced red onion
  • 1 cup diced red pepper
  • 1 tablespoon minced garlic
  • 1 cup diced baby bella mushrooms (or cremini/button)
  • 1/2 cup frozen corn
  • 4oz can mild diced green chiles
  • 1/4 teaspoon cumin
  • cayenne pepper
  • salt + pepper
  • cooking oil
  • 1 3/4 cup black beans (rinsed + drained)
  • 1/3 cup finely ground cornmeal
  • 4-6 tablespoons cup corn flour
  • 9, 6-inch corn tortillas
  • enchilada sauce, limes, avocado, cilantro, hot sauce, green onion, cheese, etc. (to top)

Heat a pan over medium with 1/2 tablespoon of oil. Once hot, add the red onion and stir frequently for about 3-4 minutes. Add the red pepper and cook for another 4-5 minutes until softened. Add in the garlic and stir for about 30 seconds – 1 minute. Next, add in the mushrooms and cook until just softened, about 3 minutes. Stir frequently. Stir in the corn, green chiles, cumin, cayenne (if using), and about 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 1-2 minutes then remove from heat. Let cool for 5 minutes.

Place 1 1/4 cup of the cooked onion mixture into your food processor with 1 cup of the beans. Blend or pulse until contents are of similar size and starting to bind together (about 20 pulses). Texture will be similar to egg salad. (Refer to photo 5.)

Place excess beans in a large bowl and lightly mash with the back of a fork or spoon. Place the rest of the onion mixture, food processor contents, cornmeal, and 1/4 cup corn flour into the bowl. Stir to combine. Taste a bit of the mixture and add more salt, pepper, and/or cayenne if needed.

Stack 2 tortillas and chop into 1/4-inch pieces. Stir into the bean mixture. Cover and place the bowl in the fridge for 30 minutes to let the flours absorb some of the liquid.

While chilling, make enchilada sauce. (Or use store-bought.)

Heat a small pan over medium-high heat with a drizzle of oil. Once hot, add 1 tortilla and cook until starting to bubble, about 30 seconds - 1 minute. Flip and cook the other side. Place on a cooling rack and continue with the remaining tortillas (or however many you’re going to use at this time). Re-warm in the oven before serving if desired.

Before cooking, check the moisture of the burger mixture. If it seems too wet add a few tablespoons more of corn flour. The mixture will be fairly moist (definitely not stiff/dry or soggy) and easily formed into patties.

Skillet method:

Heat a pan or skillet over medium (or a touch below) with enough oil to coat the pan. Gather about 1/2 cup of the mixture, pack into a ball, and then press into a patty between your hands (about 1/2 inch thick) and pack in the edges. Place patty in heated pan and repeat. Cook each patty for about 5-6 minutes, then flip and cook for another 5-6 minutes. If browning too quickly reduce your heat. You want a nice golden brown color on both sides. Repeat with remaining patties. (Keep warm in a 200° F preheated oven.)

Place 1 tortilla on a plate with enchilada sauce, the veggie burger, more enchilada sauce, a big squeeze of lime, and whatever other toppings you’d like. Or, if you want to roll in the tortilla cut the burger in half and make 2 tortilla wraps.

Oven method:

Preheat oven to 375° F. Place a piece of parchment on a large baking sheet. Gather about 1/2 cup of the mixture, pack into a ball, and then press into a patty between your hands (about 1/2 inch thick) and pack in the edges. Place each patty on the parchment lined pan. Bake for 12-14 minutes then flip and bake for another 10-12 minutes. Spoon on about 2 tablespoons of the enchilada sauce over each burger. Bake for another 5-7 minutes until the sauce thickens a bit.

Plate as described in the skillet method.

Notes: If you don’t have finely ground cornmeal you can grind your cornmeal to a finer grind in a blender or food processor. Stop before it’s soft like flour. Masa harina can be subbed for the corn flour if needed. I don’t recommend using all corn flour or all cornmeal as the texture of the burger will change.

Enchilada Veggie Burgers | edibleperspective.com

Many more recipes + life thoughts coming soon.

Ashley