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


Entries in brussel sprouts (14)


sweet and savory brussel sprouts

Brussel sprouts are a funny thing.

I don’t think I had ever tried them until the age of 24.  And then wondered where they had been all my life.  Mom?  Dad??

Why do these beauties get such a bad rap?  I’m pretty sure 89% of the population secretly loves this vegetable and the other 11% are in denial.  I mean, even Jessica loves brussel sprouts!

A few months back, my mom sent me a few articles + recipes in the mail.  This is a pretty common occurrence, which I love, even though it may take me a month to actually read the articles.

Typically, the article topics are about architecture, food, or something cool about Cleveland, hinting for us to move back. 

In my latest package, there were a few recipes pulled out from the Whole Living magazine.  While I was back home, we decided to try one of them out for Christmas dinner. 

The Whole Living dish we made was for roasted brussel sprouts with grapes and thyme.  Yes, roasted grapes!  The other dish we made was a quinoa salad, with apples, pears, walnuts, dried cranberries, cinnamon roasted walnuts and Angela’s amazing cranberry apple orange salad dressing.

There were 26 people at Christmas dinner.  Everyone contributed to the meal.  And everything was outstanding.  But I must say the most talked about dish may have been the brussel sprouts.  People were so excited to see them on the spread.

I was kind of embarrassed to bring them.  I felt like I was showing up with steamed broccoli.  Merrrrry Christmas!!!  Eat your vegetables!!!!  I thought we would have to take 1.5 of the 2lbs home with us.  But, to my surprise the pan was wiped clean.  This is when I realized 89% of people love brussel sprouts.

Don’t deny it!

Roasting grapes was an amazing addition.  Such a fun + unexpected pop of juice!

I have been thinking about them ever since December 25th and finally decided to whip up another batch.  This time with a little different spin.

I wanted to put this recipe a little more in the winter category with the addition of citrus + pomegranate.  My citrus of choice was the clementine.  They are incredibly easy to peel, have no seeds, and have little pith [the bitter white skin].

While I love brussel sprouts, I actually have a love-hate relationship with pomegranates.  Everyone seems to go ga-ga over this fruit, but I just don’t get it.  You spend an hour popping out these little seeds, inevitably staining your favorite sweater, only to be teased with a single drop of sweet juice from each little pod.  And then, you are left with a fibrous seed, to either spit or swallow.

But about once a year I dig in to this beautiful fruit and enjoy.  Today was that day.

Sweet and Savory Brussel Sprouts serves 4

[adapted from Whole Living – Nov 2011 – Roasted Brussel Sprouts and Grapes with Walnuts]

  • 1lb brussel sprouts
  • 3 clementines, peeled
  • 3/4c pomegranate arils
  • 1/3c toasted walnuts/pecans, chopped
  • 3T shallots, minced
  • 2T fresh thyme, chopped
  • 1/2T fresh rosemary, finely chopped
  • 1.5T sunflower oil
  • 2t balsamic vinegar
  • 1/2t salt
  1. Preheat your oven to 450*.
  2. Chop the stems off and slice the brussel sprouts in half. 
  3. Chop the clementines in half.
  4. Toss all ingredients, except for the balsamic vinegar, in a single layer on large baking sheet. 
  5. Roast for 20-25min, until the sprouts are tender and golden brown.
  6. While roasting, gently toast walnuts or pecans in a pan over medium-low heat, stirring frequently until golden brown.
  7. Add the balsamic vinegar, scraping the bottom of the pan + gently tossing with the ingredients.
  8. Top with nuts and add more salt if needed.
  9. Serve immediately.

tips/substitutions:  Instead of pomegranate arils, you could also add 3/4c chopped cranberries or raisins after the dish is done cooking. 

If you’re in a rut with what to do with brussel sprouts, this is definitely worth a shot.  A little sweet, a little savory.


89% of people will approve.

Now, I’m off to finish off the leftovers straight from the fridge, with a side of dark chocolate.



crushing on coconut oil

Have you eaten a graham cracker today?

I have.

At least 6 of them.  Basically every time I go in the kitchen, I eat one.  They’re crunchy, not too sweet, and totally addicting.

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After a hard swim, this was the perfect snack! 

  • 100m warm up
  • 500m freestyle
  • 250m aqua jogging
  • 500m breaststroke
  • 250 aqua jogging
  • 500m freestyle
  • 50m cool down

= 1.36 miles in 1hr 3min

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To round out my hat trick from yesterday, here is goal #3.

It may not look like anything spectacular.  It really doesn’t look like much more than a glob of orange muck.

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However it is the most delicious muck you will ever eat and it couldn’t be easier to make.

Coconut Curry Mashed Sweet Potatoes [serves 1]

  • 1 medium sweet potato [~3/4lb]
  • 1t curry powder
  • ~1/8t salt
  • ground black pepper
  • 1/2-1T coconut oil [unrefined]
  • 1/4c milk of choice
  1. Pre-heat oven to 400*
  2. Wash the sweet tater + prick with a fork multiple times.
  3. Bake for 45min – 1hr, until soft throughout.
  4. In a bowl, toss in potato + all ingredients.  With an immersion blender, hand mixer, in a Vita Mix or food processor, process until creamy + smooth.  Add more milk if needed.

When I took the first spoonful, my eyes opened wide with excitement.  A definite winner.

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And then today….there were brussel sprouts.

The best brussel sprouts ever!  I’ve perfected my pan sautéing method for these little green balls of deliciousness.  I even prefer this method to oven roasted!  You might think I’m crazy when I tell you what these were flavored with, but just trust me.  Do I ever lead you astray?

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My Favorite Brussel Sprouts [serves 1]

  • ~10 sprouts, washed + halved
  • 1T coconut oil [unrefined]
  • pinch of salt
  • splash of balsamic vinegar [optional]
  1. Over medium-low heat, add coconut oil to a sauté pan.
  2. Once hot, add sprouts, cut side down.
  3. Let sit for ~8min, until nice + crispy.
  4. Flip once and let brown for another ~8min.
  5. Toss a few times and let cook for another minute. 
  6. Add splash of balsamic [~1/2T], for a little sweetness, if desired.

I love how my stainless steel pots + pans brown things like this.  They’re really not as hard to clean as you’d think, either! 

But back to the sprouts….coconut oil + sprouts? 

The coconut flavor mellowed out and ended up pairing extremely well with the sprouts.  My favorite part are the little layers that fall off and get super crispy.  Cooking the sprouts over med-low heat, allows them to reach a delicious soft, but slightly crunchy, texture.  I’m not sure I will ever cook these any other way.

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Amidst a slew of errands today, I decided to pop in JoAnn Fabrics.  I wanted to see if they had some cheap fabric, as an alternative to buying new kitchen towels to use in photos.

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Ashley had the same idea a few weeks ago and it proved to be SO much cheaper!!  I bought 5 different patterns, 1/2yd in size, for $8.50 TOTAL.  Typically you can barely get 1 towel or placemat for that price.


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For some reason I’ve been extremely exhausted all day.  I slept a peaceful 7hrs last night, so I’m not sure what it is.  During my swim I felt okay but also a bit tired.  In the late afternoon/early evening I started to get dizzy out of nowhere too.  I was definitely hydrated, had enough to eat, and made sure to eat another 2 graham crackers to make sure I wasn’t low on sugar.  Nothing helped!  Hopefully tomorrow I’ll be back to normal. 


<3 Ashley