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!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

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

 

« oats + sweet tater + pesto x2! | Main | fading fast »
Sunday
Jun272010

bullet point madness

Farmer’s market part II:  The goods

Here are the beautiful eggies I got from market #1 on Saturday.  I stopped by the Denver Urban Homesteading market to pick them up.  They are outstanding!

(1 of 8)

From the Boulder Farmer’s Market:

Garlic scapes!!  So excited to play with this gorgeous veg.

(2 of 8)

(3 of 8)

Fava beans!  A new veggie for me…I’ve seen them but haven’t cooked or eaten them before.  Also, 2 maters and sugar snap peas.

(4 of 8)

Faaaaaaaaavaaaa

(5 of 8)

And a HUGE head of kale :) 

(6 of 8)

Fresh little veggie salad

  • 1 small tomato
  • handful of sugar snap peas
  • ~1T cold pressed hemp oil
  • s+p

(7 of 8)

The rest of lunch was SO good.  My meal was 100% local [minus the oil + s/p!]. 

Kale n’ Eggs

  • 2 stems worth of kale leaves, washed + torn
  • 2 eggs
  • 1 slice of bread [I used Rudi’s organic, which is made locally]
  • s+p
  1. Sautee kale [over medium] with a little oil, s+p until wilted ~5-8min.
  2. Turn heat down to medium-low.
  3. Crack eggs in a bowl and whisk.
  4. Pour on top of kale and twirl around in pan for even cooking.
  5. Cover with foil or lid until eggs are cooked through.  I do not scramble them.
  6. Slide out of pan and top on a slice of toast.

YuM!

(8 of 8)

Now.  On to Sundaaaaaaaay!

I made a new-to-me lunch and it was fabulous!  I kept lunch a little light, because I knew I would be biking about 1hr later and that I would want a smoothie after. 

  • WF flax n’ fruit bread, toasted
  • blueberry jelly
  • ~1/3 block tempeh
  • ~1oz organic valley sharp white cheddar

Extra blueberries on the side.

(1 of 16)

And bike I did. 

  • 18 miles in a little over 1hr
  • 3 sets pushups
  • 3 sets biceps
  • foam roll [hamstrings, calves, low back, behind the knee, IT band]
  • ragdoll

And smoothie I had.

  • ice
  • ~1/2c organic frozen cherries
  • ~1/2c organic raspberries
  • ~1c unsweetened coconut milk
  • 2T hemp seeds
  • 1/2t maca powder

(2 of 16)

I’ll spare you another bullet point list of what I got done today….it was a lot!!  So nice to be productive.  I did one thing worth mentioning though.  It’s something I haven’t done in probably over 10 years.  Guesses? 

I CUT THE GRASS – Chris is out of town until Tuesday and it needed to be done.  Yes, we have a very small yard but goodness was it hard!  There was no automatic push and this thing was old + heavy.  Definitely got an arm workout and was sweating after.

I also walked the dogs again today.  We’re trying really hard to train them to walk better on leash, so we’ve been taking them on separate walks lately.  They are doing great…a HUGE difference!

Okay, more food.

Toasted sesame seeds….but why?

(3 of 16)

Vegan parmesan cheese of course!  Wow, was this easy to make and it turned out great.  It has a great nutty/cheezey/salty flavor and is a great substitute for those who don’t eat cheese.  I do eat cheese, but didn’t have any on hand and like playing with vegan cooking.   I was also making this to add to the next recipe on the menu for tonight.

Vegan Parmesan Cheeze [recipe source]

  • 1 1/2c toasted sesame seeds
  • 6T nutritional yeast
  • 3/4t salt
  1. Toast sesame seeds over med-low heat in a sauté pan.  Stir + watch carefully about 5-8min until lightly browned.
  2. Add sesame seeds, nutritional yeast and salt to a food processor and process for 30-60sec, until crumbly.

You still still see some full seeds.  Be careful not to over process or you will end up with paste…which might be good, but not for a sprinkled on cheeze :)

(4 of 16)

Next up – Garlic Scape Pesto!!  I was not prepared for the goodness that was about to be created.

(5 of 16)

(6 of 16)

Garlic Scape Pesto – vegan [edited from Angela’s version]

  • 1 1/2c vegan parmesan cheeze
  • 1/4c raw walnuts
  • 1/4c extra virgin olive oil
  • 4 garlic scapes, washed + chopped, with flowery end removed
  • 2T-4T water
  • ~3T fresh squeezed lemon [I used a whole medium lemon]
  • 1/2t dried basil
  • 1/4t dried oregano
  • black pepper
  • ~1c fresh spinach
  1. Process chopped garlic scapes + lemon juice, scraping the bowl a few times.
  2. Add walnuts and process until fine, scraping as needed.
  3. Add in parm. cheeze 1/2c at a time alternating with the olive oil and processing in between until a smooth.
  4. Add in spinach, basil, oregano, pepper and process.
  5. Add water 1T at a time, until desired consistency is reached.

(7 of 16)

I think my eyes lit up when I tasted it.  A few spoonfuls were consumed.

(8 of 16)

You could definitely use your imagination and throw different herbs from the garden in.  I’m sure fresh basil would be delicious and possibly rosemary?

(9 of 16)

Trying to do a photo shoot with a 50mm lens is not easy :)

(10 of 16)     (11 of 16)

(12 of 16)     (13 of 16)

Then….I cooked amaranth for the first time!  It is the tiniest grain I have ever seen!  I had to line my strainer with a paper towel…I do not recommend this as it stuck to the towel ;)

(14 of 16)

It tasted similar to quinoa with almost the same texture except it was much creamier, but that may have been because I added too much liquid!  I sautéed some zucchini + shrooms and topped with a huge blob of the garlic scape pesto.  I mixed it all together and added another huge blob to the mix.

(15 of 16)

It was good and packed full of fiber + protein [7g of each per serving]…but I think millet still has by grainy heart!

(16 of 16)

If you’re not already sick of reading my ramblings, then head over to Healthy Ashley’s blog for a guest post I did on Why I Eat What I Eat!  I talk about my history with food and how I’ve gotten to the point I’m at today.  

Time for some yoga…day 3 of 30~  I think I’m going to do 30min yoga download yoga for runners.  I LOVE any “yoga for runners” because it usually focuses on hamstrings and I can never get enough hamstring stretching!

Niiight!

Ashley

Reader Comments (52)

[...] cheap college night dinner: kale & eggs (Ashley-style), brown rice with hummus and a spray of olive oil. I used extra egg whites for a protein boost, and [...]

I just made the Kale and Eggs this morning! So good! I didn't even have to put it on the toast..its delicious all by itself!
May 1, 2012 | Unregistered CommenterFerret Kisses

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.