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



3 ingredient corn cake

Before I get to my latest food creation, I thought I would show you a little house teaser.  Any guesses on what’s in this box?  There are 8 boxes total, if that helps at all. ;)

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So last night, I was frustrated that I couldn’t throw a piece of bread in the toaster to eat with my dinner.  I’ve been avoiding gluten for the past few weeks, but sometimes it’s hard not to crave bread!

I needed something bread-like and fast!  My frustrations led me to the following recipe, which made my taste buds quite happy.  It’s similar to the cornbread muffin-cake and banana cornbread cake, that I came up with the other week.  However, I wanted this more as a side and not a full meal.  So what did I do?

I eliminated all but 3 ingredients.  And it worked!

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I absolutely love the flavor of masa harina.  If you’ve ever had tamales, masa harina is typically used to make the dough-like corn filling.  I could eat tamale filling for days!  Masa actually means “dough,” and it definitely creates a dough-like texture in this bake.  Masa harina is corn that has been cooked, then soaked in limewater, then ground into flour.  Since it is first soaked, before being ground into flour, it is more easily digested than plain corn flour.  I know a lot of people have problems digesting corn, but so far it hasn’t bothered my stomach.

I decided to make it in a fancy pie dish, because it’s always fun to make food fancy.  I mixed the ingredients, greased this dish and then put it in the microwave.

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Here it is, all cooked up.

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I mean, how cute is the scalloped edge?? :)

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I’ve made this twice already, savoring every last bite.  Both times, I’ve topped it with butter + raw honey.  It’s like a blank palette though!  You could…

  • put nut butter on top

  • top with honey or maple syrup

  • top with salsa

  • top with black beans + salsa

  • make 2 + sandwich together with nut butter

  • top with ice cream

  • top with butter/Earth Balance + salt

  • mash up and pour milk over top

  • make as a side with chili

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I like to keep things simple.  In this case, very simple.  The honey + corn flour flavors meld so well together and the slightly salty butter, provided the perfect contrast.

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And the texture?  Well, it was slightly amazing.  I promise you!  Thick, but fluffy + cake-like.  Slightly polenta-like.  Moist and doughy.  Delicious all around.

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Want a bite?  Trust me you do!

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3 Ingredient Corn-cake [water doesn’t count, right?]

  • 1T millet flour [grind raw millet in a blender, until powdery]

  • 3T masa harina*

  • 1 egg

  • 1/4c water

  1. Whisk egg and then whisk in all other ingredients.

  2. Grease a microwavable bowl and pour in the batter. [should be muffin batter consistency]

  3. Microwave for about 55sec - 1.25min.  I only had to microwave for 1 minute to get mine to the perfect texture.  After one minute, check to see if it’s still wet.  If so, cook for 10sec increments until slightly firm.

*Corn flour will also work, as would fine ground cornmeal.  However the cornmeal will slightly change the texture.  Also, using either of these, will slightly change the flavor.

*If you don’t have millet, feel free to sub in oat, quinoa, or buckwheat flour.  If you don’t have any of those, you can use 1/4c masa harina.

*I’m not sure how a flax-egg would work with this recipe.  It would definitely affect the flavor.

*The dish I used was about 5” in diameter.  If you use a smaller bowl, or coffee mug, you will have to cook it slightly longer.

Newest obsession.  I could eat this with every meal.

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And now a house update!  Since I said I was working on organizing the living spaces, a few people asked to see photos.  You ask, I answer!

Check out these hoarders photos from a few days ago.  They make my stomach churn!

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This got old, real fast.  I finally have 95% of kitchen things, moved to the kitchen!  The drawers + cabinets aren’t fully organized yet, but everything is contained in them.

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The table is cleared and functioning as a desk.  We were both extremely sick of doing computer work on the couch-bed.  The table space leads to more productivity!  One project, I’ll be tackling at some point, is staining this wood table.  While it’s not totally my style, it’s 100% real wood, and we bought it on Craigslist for all of FOURTEEN dollars last year!

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These are the last kitchen items that need to be moved.  I still can’t get over how much storage space we have in such a small kitchen.  It looks much bigger than it is!  The dimensions are about 9.5’x 12’.

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Ahhh, clear floor space!

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Organized boxes.

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Clean table, vacuumed floor.

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Oh.  And one more thing.

I couldn’t possibly leave you hanging with that first teaser photo.

Is this a better clue? :) A huge thank you, to the generous DesignForLess, for supplying us with this gorgeous tile!

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p.s. don’t forget to enter the chia seed giveaway!

mid-day give-a-way

One of my newer food loves, would definitely be chia seeds.  In the last year and a half, I’ve incorporated these little seeds into my diet fairly consistently.  My fascination started after reading the book, Born To Run, one of my favorite books of all time.  Many of you may know the benefits of chia seeds, but for those of you who don’t, here is a summary.

  1. This ancient seed contains one of the highest known plant sources of essential fatty acids [omega 3 + 6], which supports heart health.
  2. They stabilize blood sugar levels, by slowing down the rate at which carbohydrates are digested.  They are also packed with soluble fiber, which helps stabilize blood sugar as well.
  3. They are said to have anti-inflammatory properties, from high amounts of omega-3 fats.  Helps to keep our joints lubed up!
  4. Sustained energy, from this complete, plant-based protein.
  5. The essential fatty acids, also help with brain power + function.
  6. They are very easily digested, unlike some other forms of protein + fiber.  No need to grind these seeds, unlike flax, to get the full benefit!
  7. Chia seeds absorb 10x their weight in water, making them great in helping enhance body hydration.
  8. They can be used as an egg replacer in baked goods.  [1T ground chia seeds, mixed with 3T warm water – whisk and let sit for 5-10min – replaces 1 egg]
  9. They are loaded with nutrients like calcium, iron, zinc, magnesium, and more.

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When contacted me about a review + giveaway, I jumped at the chance.  I know a lot of you have mentioned wanting to try out this fun + new [but actually very old] ingredient out for yourselves!

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What can you do with these wonder seeds?

  • add them to your oatmeal
  • add them to overnight oats, for tons of volume
  • add 1T into a buckwheat breakfast bake – I never leave them out!
  • blend in 1-2T to your smoothie, which makes it extra thick!
  • grind the seeds to thicken a sauce, chili, or stew
  • use them in baked goods [instead of an egg], like sweet breads + muffins
  • use them as sprinkles!
  • mix them into your yogurt
  • make chia gel for extreme hydration
  • make chia pudding

The list goes on + on.  Today, I wanted to try making chia pudding for the first time.  I’ve seen it numerous times on Gena + The Twins’ blog, and they always make it look so good!

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It was feeling a bit like fall today, so I thought I would pop open a can of pumpkin.  There is really never a wrong time to open a can of pumpkin.

I based this off of both of their recipes for pumpkin chia pudding.  Thanks for the inspiration, ladies!

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It definitely doesn’t look pretty, or even appetizing while making it, but I assure you the end result was delicious.

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What’s in that bowl?

Raw Pumpkin Chia Pudding [adapted from Gena + Pure2Raw]

  • 3T chia seeds
  • 1/2c pumpkin puree
  • 1c water
  • 1t cinnamon
  • 2t local raw honey
  • 1/4t ground ginger
  • pinch of all spice
  • pinch of ground cloves
  • pinch of salt
  • *1/2 banana – optional – added in to blender
  1. Combine all ingredients and stir every minute or so for about 10-20min.  I just kept the bowl by me, while doing computer work, and stirred every so often.
  2. *If you want a smooth texture, add the mixture to your blender with 1/2 banana.

*You can use nut-milk, instead of water.  You can also use less or more liquid, depending on the consistency you want.

The result was this goopy mess, that I didn’t really like at all!  I’m not a big fan of the chia-gel texture.  It’s very different.  Do you chew?  Do you just swallow?  Beats the heck out of me!  I wasn’t enjoying this, so I decided to blend it up, as Michelle + Lori did.

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I added 1/2 banana and stuck it in the blender on low, working up to high, until it turned into creamy pudding magic.

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Now this is what I’m talkin’ about!

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It was the closest thing to healthy pumpkin pie filling, I’ve ever tasted.  It was extremely thick and nut gummy at all.  Very pudding-like!  The banana gave it only a slight hint of flavor, and you could definitely leave it out.  I used it for added creaminess. 

I’m already dreaming of all the flavor combinations you could make!  This little meal was extremely feeling.  Gotta’ love how those chia seeds expand in the stomach!

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Now about that giveaway…

The winner will receive a TWO pound bag of chia seeds.  Here’s how to enter!

If you’ve used chia seeds in the past, what is the most creative way you’ve used them?  If you have been dying to try them out, what will you add them to first?

Entries close tomorrow at midnight EST!  This giveway is open to US + Canadian readers.  Good luck!!