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

 

Saturday
May072011

we like hats

The award for most filling + delicious breakfast combo of the week goes to:

Corny Oats!!  Flavor, texture, volume, toppings.  This bowl has it all!

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Using just over 1/2c grains + 2c of liquid definitely helped with the fullness factor.  I’m also loving ground flax as a topping, instead of a mix in.  And ohhh that coconut butter

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The completed chaise!  Soon it will be attached to a couch!

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Breakfast….

A chaise…

And now the most exciting…

My lunch!

Take Thursday’s 7 Spice Bread

  • toast it
  • top it with tomato paste
  • then add on sauteed, thinly sliced tempeh with coconut oil, cumin, garlic, cayenne, smoked paprika, s+p
  • topped with 1/2 an avocado
  • s+p
  • drizzle of hemp oil

…and what do you get?

A pile of chewy, crunchy, toasty, creamy, salty, spicy deliciouness.

{oh.yah.}

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Swim – check!

Computer work done – check!

Much needed night out with the huz – check!

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Off to Equinox, [our favorite brewery!!] by bike!

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Sippin’ on my favorite brew, Eclipse Brown Ale.  Yes, I have a different shirt on.  I had to change after Chris pointed out the 3” hole in my armpit.  {hot}

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Enjoying the weather + the company. <3

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A HUGE congrats to Melissa, Matt + big brother Jake, and their new bundle of joy, Samantha Ann.  She was born Friday afternoon, weighing in at 7lbs 8oz and 21” long.  Melissa and I have been best of friends since 6th grade, and I could not be more excited for their newest addition.  They didn’t know the sex, so it was quite the surprise, as she was convinced it was a boy!! 

Goodnight!!

Ashley

Friday
May062011

spiced up

Was this really my breakfast today?  It seems like way too long ago!

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I rolled with a buckwheat bake this morning and piled on the toppings.  What is that massive mound on top?  That would be coconut creme with a little chocolate chip cookie dough almond butter on top!

I first saw the coconut cream on HEAB’s blog, who found it on Sarena’s blog.  All you do is whisk milk + coconut flour together and voila, you have a delicious topping for oats, pancakes, buckwheat bakes, etc.  For this single serving I used:

  • 2T coconut flour

  • 1/4c almond milk


Stir together for about 30sec until it gets nice and thick.  Instant creamy topping!  Coconut flour is filled with fiber, so be careful how much you use!

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This was also topped with coconut butter and filled with cherries.  Delish!  I made an oven-baked version, which can be found on my recipe page, along with the all of the microwave bake versions.

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My main goal today was to get the dining room cabinet built and up off the floor.

This will be the cabinet location.

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The cabinet will serve 2 purposes.  Kitchen glass/plate overflow + linen storage.  Yes, we are putting linens in our dining room cabinet.  It was my best solution to get around not having a linen closet.  There is also no room in the hallway for a cabinet, so this was the next best thing.

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Woohoo, on all 4 legs.  I got it together and up all by myself.  Chris made the drawers the other night, which probably took longer than making the cabinet!

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I love it!!  And it matches our bedroom furniture.  It’s another piece from the Hemnes line at Ikea.  The linens will go in the drawers and plates/glasses on the shelves.  I’m going to store prettier things in this cabinet like wine glasses, bodum glasses, etc.

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After that was done, I ran some errands by bike, got back home + started more building.  Couch time!  We sold our couch [wouldn’t fit at the new house] about 2 months back and are really sick of the bed-couch.  It got old, really fast.  We’re still not quite ready to move the bed into the 3rd bedroom, but I decided to start building despite that.

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We chose the Karlstad couch from Ikea, and went with a loveseat and chaise, that will be attached.  We also have a separate Karlstad chair.  Tonight, I build the chaise.

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Hopefully tomorrow, I’ll be able to get the couch together + connect the 2 pieces together.  One step closer!  While building, I decided I just had to do something in lieu of Cinco de Mayo.  But what to make in a pinch?  More bread!  I can spare 5min to throw this together, pop it in the oven, and continue to build furniture.

Time for a twist!

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I spiced things up a bit tonight.  A little smoky, a little peppery, a little spicy.  This turned out to be comforting + delicious, especially with avocado smeared on top!

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7 Spice “Bread”

  • 1/2c + 2T raw buckwheat flour [ground from raw buckwheat in a blender – not Kasha or toasted buckwheat]

  • 1/2c + 2T raw millet flour [ground from whole millet in a blender]

  • 2T chia seeds

  • 2T ground flax meal

  • 1/2c +2T unsweetened almond milk

  • 3/4c water

  • 1/2t baking powder

  • 1T unsweetened apple sauce

  • 1T olive oil

  • 1.5t sucanat [or pure cane sugar]

  • 1t smoked paprika

  • 1/2t garlic powder

  • 1/4t onion powder

  • 1/4t coriander

  • 1t cumin

  • 2t chili powder

  • few dashed of cayenne [optional]

  • 1/2t salt

  • 1/4t black pepper



  1. Preheat oven to 375* and grease bottom + sides of a 9×9 square pan or line with parchment.

  2. Stir together buckwheat flour, millet flour, chia seeds, flax, baking powder, sucanat, and all spices in a medium sized bowl.

  3. Add in water, nut milk, applesauce + oil and stir until just combined.

  4. Pour into pan, and evenly spread.

  5. Bake for about 42-46min, until golden brown + cracked all over the top.


*Check Tuesday’s post for substitution ideas, flavor ideas, nutrition facts, flour grinding info, etc.

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Love the chew!

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And off to bed.

Friday!! Weeee :)

Ashley