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



pea dippin’

Monday morning craving?

A massive bowl of creamy, corny oats

Quicksand for the banana!

(1 of 2)

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!

(2 of 2)

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.

(1 of 6)

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!!

(2 of 6)

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!

(3 of 6)

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

(4 of 6)

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

(5 of 6)

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

(6 of 6)

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!!



lil’ peanuts

{the rest of yesterday’s impromptu photo shoot}

Samantha, arriving home for the first time!



Being held by daddy.


Looking precious.



Looking right at mom!



Jake + “Gamma”




Don’t you just want to squeeze him?



Like brother, like sister.


Kisses for the baby.


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! ;)