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

 

Tuesday
May102011

pea dippin’

Monday morning craving?

A massive bowl of creamy, corny oats

Quicksand for the banana!

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Topped with about 1T coconut butter, Love Grown Foods cocoa goodness, 1/2 banana, 1/2T chocolate chip cookie dough almond butter.  If you can believe it, I couldn’t quite finish this bowl!  Today was a busy + thoroughly exhausting day.  I didn’t eat lunch until 3pm and dinner wasn’t until 9:30!

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I managed to squeeze in a mid-day workout and then ran a slew of errands.  Since I knew I would be out for awhile, I packed Vega Shake n’ Go, which I’m trying to use up.  I have the tropical flavor, and am not a fan, but it’s good in a pinch.

When I finally arrived home, this lunch [not my whole lunch] was put together in snap! 

It started with frozen peas, thawed under cold water.

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And was quickly whipped into pea dip!  I saw this recipe on Kath’s blog recently and it sounded fabulous.  She made a lavender salt version with cilantro, but I didn't have either of those on hand.  And you know I’m not a cilantro fan!

This is a 5minute recipe.  You can use a blender, food processor, magic bullet and even a mini food processor.  You can also easily adapt it to suite your taste buds.  Here’s what I was feelin’… 

Pea Dip [I just like saying that] serves 1-2 adapted from Kath’s Lavender Pea Hummus

  • 1c frozen, thawed peas
  • 1 clove garlic
  • 2T salt + pepper cashew butter [or tahini/almond butter/plain cashew butter/etc.]
  • 1/4t salt
  • black pepper to taste
  • sprinkle of cayenne
  • 2T apple cider vinegar [or lemon juice]
  • 2c loosely packed spinach
  1. Thaw peas in a colander.  [I ran cool water over them.]
  2. Throw everything in your blenderizing machine of choice + blend away!  Blend until desired consistency is met.

The best thing about this recipe, is that it creates a lot of dip and it’s okay to eat the whole batch!!

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I ate 1/4 of it with a spoon, 1/2 of it with lunch and saved the last 1/4 for tomorrow.  It’s a great veggie sandwich topper, or just for dipping veggies. 

Today, I brought back the rainbow chard.  It’s been awhile!

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Veggie rollups??  Sure thing!  These were incredibly delicious.  Bread, what bread?  Didn’t miss it at all!  Okay, well sometimes. 

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I stuffed 2 large chard leaves with 1/2 of the pea dip, carrots, tomato, ground flax, salt + pepper. 

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Even better than I expected!!  Love all that crunch!

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Better rest up for a full day of house action.  So many little things to do!!  We’re hoping to get the washer + dryer in the 3rd bedroom in a few days, which means we can finally start unpacking.  Getting closer!!

Ashley

Monday
May092011

lil’ peanuts

{the rest of yesterday’s impromptu photo shoot}

Samantha, arriving home for the first time!

sam1

sam2

Being held by daddy.

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Looking precious.

sam7

sam8

Looking right at mom!

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sam9

Jake + “Gamma”

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Don’t you just want to squeeze him?

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Like brother, like sister.

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Kisses for the baby.

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Hope these sweet faces brightened your Monday!!

On another note, a big CONGRATS to Lauren, for winning 2 cans of FREE Mythic paint from last week’s giveaway.

Lauren said: I WANT PAINT! We recently moved into a new home and I would love to paint our kitchen once we taken down the blue/pink flowered wallpaper!   

Speaking of paint…I’m off to buy more.  It never ends! ;)

Ashley