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} 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



new product

Another packed lunch, gobbled up in the sunshine!  The weather has been amazing here for the past week or so.  Tonight, however, it’s supposed to snow.  We had a few snowstorms in April last year and even one in May!  I don’t really mind the random spring storms because we have such nice spurts of sunny weather in the 60’s and 70’s. 

I found the latest + greatest yogurt invention at Whole Foods the other day. 

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Has anyone seen this???  I have been waiting for an almond-based yogurt product!  It’s finally here!!  There were 3 different flavors of Amande at Whole Foods.  I’m finding it crazy right now that I cannot pull up any sort of website or online information for this company!!  Has anyone found anything?  I can just find a few reviews.  Very odd!

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The yogurt has live cultures, 2g fiber, 6g fat, 160 calories, 14g sugars, and 3g protein. 

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So, how did it taste?  It had an excellent almond and cherry flavor.  The cherry wasn’t overpowering and the sweetness was perfect.  Once stirring completely, I enjoyed the texture.  It’s definitely different than typical yogurt.  It was very light and smooth.  It’s wasn’t runny at all, like I expected.  At first bite, before stirring, I would say it was a little gummy or slippery in texture…if that makes sense.  While it’s ingredient list is short, it does include things like rice starch, locust bean gum, and a few others I can’t remember.  However, after stirring and taking a few bites, I loved it.

I’ve never had soy yogurt and am not sure what the nutritional profile is, but in comparison to coconut yogurt, I like it more.  You could mix in a million different things, like flax + chia seeds, to bump up the protein as well.  I’m anxious to hear if any of you have tried this and what your thoughts are.  This definitely won’t be an everyday purchase for me, but once in awhile, sure!  Actually, I think I want to try making this at home!

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Time to get back to you know where!!! [the house and/or Home Depot + Lowes]



a declaration

Yes, it’s Wednesday [probably Thursday when you’re reading], but that doesn’t matter.  I’m declaring this French Toast Week!!  It started on Tuesday, with my French Toast Oats and continued today with Vegan English Muffin French Toast.

Yes, you can make vegan French toast!  I’ve done it a number of times before and got the idea from the lovely Ashley at (never home)maker.

It works best with a sturdy English muffin.  I used Ezekiel Sprouted English Muffins.  They are SO delicious and I wanted to see if they hurt my stomach or not after consuming.  About 14hrs later, and nothing yet.  I know it doesn’t always correlate on the same day that you eat said food, but there was no quick reaction, like I sometimes get.

If you use bread, it may fall apart.  However, if you use a non-stick pan you may be okay.  I know when using my stainless pans, bread would not work at all for this recipe.

I put a little unrefined coconut oil in the pan and they crisped up really well with the banana-flax mixture they were coated with.  Don’t skimp on the oil!

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Even eaten plain, they are delicious!

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But you know this girl has to have some toppings!

double chocolate chip cookie dough almond butter + coconut butter + toasted coconut + walnuts

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And instead of adding maple syrup, I heated about 3/4c frozen cherries in a pan for about 5min.  They created a delicious, fruit-juice sauce.  No syrup needed!

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Like I said, I’ve made similar versions before, but this was by far the best.  You must try this out!

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Crispy French Muffin Toast [serves 1 hungry stomach]

  • 3 English muffin halves
  • 1/2-1T unrefined coconut oil
  • 1/2 banana
  • 2T ground flax meal + 5T warm water
  • 2T unsweetened almond milk
  • 1t vanilla
  • 1t cinnamon

Cherry Topping

  • 3/4c frozen cherries [strawberries/blueberries/raspberries/blackberries would also work well]
  1. Whisk together ground flax meal + warm water.  Set aside for 5 minutes.
  2. Heat a small pot over medium-low heat. 
  3. When hot, add cherries about cook about 5min, stirring once in awhile.
  4. Heat a large pan over medium heat and add 1/2-1T coconut oil. [1T if using stainless steel pan]
  5. Mash banana in a bowl and mix in almond milk + cinnamon + vanilla.
  6. Add flax mixture into banana mixture and mix.
  7. Dip each English muffin into the mixture, on both sides.  Make sure it’s thickly coated.
  8. Place each half in the pan and cook until golden brown. [time varies depending on pan type + oven type]
  9. Carefully flip and cook on the other side until golden brown. *If using a stainless pan you may want to add a bit more when you flip, so they don’t stick.  I didn’t add any and only had a small amount of the coating stuck in the pan.

You are going to LOVE this!

*If you don’t like banana, sub 1/4c unsweetened applesauce.

*Like I mentioned in the directions, if using stainless steel pans, don’t forget to oil your pan or you still have major stickage problems!

*Add 1/4t almond extract if you want a nice almond kick!

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Can’t wait for French Toast day THREE!  I’m not sure if anything can top this though…we shall see!