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



saying goodbye

Oh, mock-kitchen.  You were so loved.  You were reliable + organized [usually] + so out in the open.

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I loved the way you came in and took charge in time of need.  You were there for me when I needed you most.  I owe some quick + creative ideas to you, so I wanted to say thank you and good riddance!

Chickpea Herbed Veggie Burgers

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Curried Sweet Tater Soup + Curry Grill-Baked Sweet Tater

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Same Salad 3 Ways

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Grill Baked Tofu

Taco Salad Night

Chocolate Cherry Overnight Oats

Curry Grilled Tofu

Banana Cornbread Cake + Cornbread Muffin-Cake

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Creamy Smoked Kale Salad

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Oh, mock-kitchen…..You will not be missed!!

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And now for the first real meal, out of my very real kitchen!

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At first, I had on our main kitchen light and track lighting on above the stove, but it was terribly yellow.  I need to get bright white lights for the new fixtures!  I thought I would try using my light box lights, instead.  The photos are different, but interesting, in a glowing sort of way.

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I like the sort of night-glow quality, but I may just be crazy.

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Creamy, coconutty quinoa, cooking away.

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And my best curry dish to date!

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The mess was so worth it.

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Curried Chickpeas with Coconut Quinoa [serves 3-4]

  • 2T unrefined coconut oil

  • 2c cooked chickpeas

  • 1 medium sweet onion, chopped

  • 1 large sweet bell pepper, chopped [or about 2c frozen chopped bell pepper mix]

  • 1, 15oz can diced tomatoes + juice [can use whole peeled tomatoes as well, just mash them up a bit in the pan]

  • 2T apple cider vinegar

  • 1.5T curry

  • 2 cloves garlic, minced

  • 1/4t turmeric

  • 1/8-1/4t garam masala [depending on level of heat you want]

  • 1/4t ginger

  • 1/4t cumin

  • 1/4t coriander

  • 3/4t fine grain sea salt

  • black pepper

  • few dashes of cayenne [optional]

  • 1-2T coconut milk [optional - from a can, low-fat is fine]

  1. In a large skillet, melt 2T coconut oil, over medium heat.

  2. Add in onion + pepper, stirring every few minutes, until soft and lightly browned.  ~5-8min

  3. Add the curry, minced garlic, turmeric, salt, pepper, garam masala, ginger, cumin, and coriander and cook until fragrant.  ~1min

  4. Add the canned tomatoes, with juices, chickpeas and the 2T apple cider vinegar.  Stir and let simmer [reduce heat if needed] for about 15-20min, until the liquid turns into a thick sauce.  Stir every few minutes.

  5. Add cayenne pepper and/or more garam masala, until desired spiciness is reached.  Also add more s+p if desired, or possibly a small amount of sugar. *see note below

  6. Right before plating, stir in 1-2T coconut milk, for added creaminess.

For the quinoa:

  • 1c coconut milk [from a can, low-fat is fine]

  • 2c water

  • 1c quinoa, well rinsed

  • 1T unrefined coconut oil

  1. In a medium sized pot, over medium heat, melt 1T coconut oil for the quinoa.

  2. Once melted, add in quinoa and toast for 2-3min, stirring frequently.

  3. Add in water + coconut milk and bring to a boil.

  4. Reduce heat to simmer for 15min.  Do not stir.

  5. Fluff with a fork + serve.

A few notes…

*Instead of chickpeas, you could add toasted tempeh or cooked tofu.

*Feel free to mix in other veggies as well, like peas or broccoli.

*If you don’t have coconut oil, sub in butter or earth balance.

*There are many different types of curry powder.  If you have a curry that is a bit earthier in flavor, you may want to add 1-3t sucanat or pure cane sugar to the mix.  I used a curry that has a bit of sweetness to it, so it tasted fine without.

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First real meal, in my real kitchen.  It felt like a dream!



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!