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!  


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quick cooked greens + more

First the greens.  Then the more.

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Chris and I typically eat a side salad with dinner every single night.

It’s vary basic and goes a little something like this:

  • greens + carrots + cucumber + sunflower seeds + almond oil + balsamic + apple cider vinegar

If I happen to have goat cheese or goat/sheep feta that gets tossed on too.  It’s easy to throw together while the rest of dinner cooks.  I simply pour on the oil, balsamic, and vinegar from their respective bottles directly to each salad.


Sometimes we like to change things up.

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It still baffles me that something of THIS color can grow from the ground! 

Food is just wondrous.

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So on those nights where we want something a little different, I make this.  It’s just as quick to cook as tossing together a salad and you end up eating at least double the greens.  They’re so much easier to eat in large quantity when cooked!

Print this!

Quick Cooked Greens [serves 2]

  • 1 large bunch fresh, sturdy greens [collards/chard/kale]
  • 2t tamari or soy sauce
  • 1/2T rice vinegar
  • 1/2T unrefined coconut oil
  • *4oz mushrooms + 1t coconut oil [opt]
  1. Wash the greens, pat to dry, tear the greens away from the stem, and give a coarse chop.  If you don’t pat them dry, they will become soggy when cooked.
  2. *If cooking mushrooms, wash, pat dry, and chop however you like.  Heat a large skillet over medium heat with 1t coconut oil.  Once hot, place the mushrooms in the pan.  Stir frequently and cook for 4-6 minutes until just softening and starting to brown.  Remove from the pan and set aside.
  3. In a large skillet over medium heat, heat 1/2T coconut oil in the pan.
  4. Once hot, add the greens and cook for 4-6min, stirring frequently.  It’s really up to you how cooked you want the greens. 
  5. After they are cooked to your liking, add in the tamari [or soy], rice vinegar, and mushrooms [if using].
  6. Stir for 20-30sec until well combined.

notes: You can definitely chop up the stems and eat them too.  I would cook those in the pan first, for 4-6min and then add the greens.  I usually keep the stems out as they are a bit woody for my taste.

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Now, on to the more!


Yes, Oprah!!

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What about Oprah?

I have a RECIPE in the APRIL issue!!

Can you figure out which recipe belongs to me?

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Most definitely the peanut butter!

I was contacted by a food editor at O Magazine back in January.  She asked if I would be interested in writing a recipe on how to make homemade peanut butter. 

Let me think about that…


3 1/2 months later, there it is!  Homemade Peanut Butter, which can be found on page 200 of the April issue.  My first magazine publication.

I’m still in a bit of shock + disbelief.

Oh yeah.  And excitement!!!

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Next up we have the dogs.

They haven’t made an appearance in awhile.

Nose focus.

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Left eye focus.

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Sad little thing.

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Granted, these were taken right after our walk and she was wiped out.  I don’t think she usually looks quite so sad.

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Aaaand, she’s asleep.  Sitting up.

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Let’s not forget about Kenna.  aka: Beans

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Focused on her eye.

50mm : f/1.4 : ISO 400 : ss 1/60

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I recently mentioned Chris was building us a raised garden bed.

Well here it is!

I cannot tell you how excited [and nervous] this makes me.  Hopefully I will be able to keep something alive.  This is my very first go at growing food [besides herbs].

photo 1

Chris used the tutorial from Sunset Magazine online.  I feel like this is the go-to guide for building a raised garden bed, as I’ve seen it all over Pinterest and other blogs.

We used:

  • untreated cedar wood [~$75 total - expensive, but important to use untreated wood for this purpose]
  • galvanized screws [~$30 total - best to prevent rusting + deterioration]

We did not use:

  • 1/4 inch metal wire mesh [expensive and we’re not too concerned about animals burrowing from underneath the bed]
  • pvc pipes + galvanized tube straps [these are used so the plants can be covered, which we’re not planning on doing]

Now we just need to fill it up!

I will keep you posted on our progress.

The bed is 4x8. 

photo 2

I used Dakota as a scale figure.  This is the only time she will be allowed in the garden bed!

photo 3 (1) 

I think that’s a wrap!

Thanks for hanging with me as I try to get the new site up to speed.  Slowly but surely all of the links will work and photos will be back in place [about 15-20 posts have missing photos from the past few months].


Reader Comments (24)

Haha, we built the SAME bed this weekend! The directions were stellar and so easy to follow. Love Rainbow Chard! There are very few vegetables I can honestly say are almost too pretty to eat.
March 21, 2012 | Unregistered CommenterJessica
Oh my gosshhh. So many good things in this post! My crush on you is raging right now. The garden, the salad, the photography....OPRAH!!! So glad it's out!! Congrats, my friend.

Ashley--> Thank you my dear. :)
March 22, 2012 | Unregistered CommenterKatie
Congrats on the Oprah gig! Awesome :) I have just put in a veggie patch too, very very exciting!
March 22, 2012 | Unregistered CommenterLou
Congratulations on the article and recipe, that is super exciting! Good luck with you raised bed, once you have success in the garden you will be hooked! Are you going with traditional rows or a 'square foot' approach? I have had a ton of success with square foot gardening (and you get a lot more crop into a small space).

Ashley--> We are going with the square foot approach, which I need to read up on!
March 22, 2012 | Unregistered Commenterlaura T
Raised garden beds are the best idea ever. After struggling with our veggie garden for years we finally built 4 boxes two years ago. The results were amazing! Less weeding, more veggies and they look so cool out in the yard. Enjoy, and congrats on your recipe in the Oprah magazine- how exciting!

Ashley--> I am super excited about the veggie beds. I'm glad you have had success. And, thanks!
March 22, 2012 | Unregistered CommenterAmanda
Amazing..congrats on being in the O Magazine..that's huge!!! So excited for you!! I love is so beautiful!
March 22, 2012 | Unregistered CommenterLizAshlee
Congrats on the magazine! As someone who has made some of your nut butter recipes, they chose the right person for the right're awesome!
March 22, 2012 | Unregistered CommenterJennF
Congratulations on being published in O Magazine! That's so exciting and a great accomplishment. Good luck with the raised garden bed - it looks fantastic.

Ashley--> Thanks so much, Stephanie!
Congrats on making O magazine- how exciting!! :) I'm sure you'll have more publications in your future!
I love the chard stems. I think they have a nutty taste!
And of course, I love the puppy pics, from any focus or depth of field. Such a cute face!
congrats on the article in O magazine, so cool!
There are so many exciting things in this post! The puppies are so dang cute. I bet you have so many amazing portraits of them. Congratulations on the Oprah mag. feature! So exciting! And I can't wait for more updates on the garden. Have you started any seeds indoors yet? Or are you going to go with purchasing plants? Either way, you'll be so glad you garden! [& here's a completely unrelated question: when you make your buckwheat bakes and grind the flour, do you usually grind extra so you can use it for next time? And if you do, do you freeze it or is it ok at room temp.? Thanks!]
March 22, 2012 | Unregistered CommenterAndrea
WOW a recipe in O!! That is amazing! Congratulations :) :)
Congrats on having your recipe in O magazine!!! how awesome!!!
love your nut butter recipes....just tried your maple cinnamon last night :) YUM

Ashley--> Oooh, that is my favorite!
March 22, 2012 | Unregistered Commenterchristyn
Those greens sound so good! I love me a good greens recipe. Do you have any recommended resources for building a garden bed? I'll be moving to a house soon with a yard and would love to make one!

Ashley--> Yes! I linked to the one we used in this post. My husband had no issues with the construction and it was the first major thing he has built! :)
congrats on the article being published!! thats awesome!
March 22, 2012 | Unregistered CommenterAmy
Beautiful watercolor! Congrats on your article!

Ashley--> Thanks Ali!
March 22, 2012 | Unregistered CommenterAli
That's awesome! Congrats on the feature. :)
Congrats on the print article- go you!!
And the chard and the sweet as ever.
March 22, 2012 | Unregistered CommenterDeirdre
Congratulations on the recipe in Oprah magazine! They definitely picked the right person to write a nut butter recipe - yours are the best! I just made your crunchy peanut butter this morning, and it was wonderful! The greens look great too. I have some kale to use up, and this looks like the perfect way to use it!

Ashley--> Thanks Kerry!!! Glad you liked the crunchy PB!
March 22, 2012 | Unregistered CommenterKerry
Congrats on the magazine publication! You deserve it!
And good luck w/the garden. I love my raised beds.
March 22, 2012 | Unregistered CommenterBecky
Congras on Oprah!!!!! That is so amazing and I totally hope you took time to celebrate! :)
Also - collards are my absolute FAVE (now that I discovered them). I actually love that you can eat the stems b/c I feel like I get more greens for my $. Haha :)

Ashley--> I guess I haven't really celebrated...maybe tonight! Maybe I will try to work up to eating the stems...hehe
March 22, 2012 | Unregistered CommenterKait
Congrats on the Oprah publication, Ashley!
Awesome news about Oprah -- Congrats! I actually haven't cracked that issue open yet (which is very odd for me -- I usually read it as soon as I receive it,) and I can't wait to look for your name/recipe myself! SMF!

Ashley--> Thanks Jill!!
March 23, 2012 | Unregistered CommenterJill in Chicago
CONGRATS on the Oprah mag feature! How very cool!!

Ashley--> Thanks so much!
March 27, 2012 | Unregistered CommenterKatie

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