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 hemp (9)


back in action

Our friends are back in Charlotte and now it’s time to catch up!  I got a lot done today, since I was up at 4am!  I’ve been doing 20-30min of yoga for the past 4 days, each morning, and I’m loving it.  I’m always stiff + tight in the morning and I can’t even explain how much better I feel after a quick 20min.  I am more alert, relaxed, loose and can even breath better!  Other than yoga, I didn’t get in a workout today.  Back to the regular schedule tomorrow.


Purple slurple time.

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Hemp Fruit Smoothie

  • ice
  • ~1c milk
  • 1c blackberries
  • 3 strawberries [all I had left]
  • 1/2c blueberries
  • ~1/6 avocado [makes it so creamy!]
  • 1/2 banana
  • 3T Living Harvest vanilla spice hemp protein powder
  • 1T chia seeds

Topped with:  Love Grown Foods deeelicious granola

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So so good.  I’m also now obsessed with drinking out of my plastic straws.  I drink a lot of water, but I drink even more using straws.  Weird!

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This smoothie was GIGantic.  This mug is monstrous…not your typical coffee mug size.

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FAVorite hemp protein powder.  The flavor is very nutty and mixes well with fruits or anything I’ve ever used with it.  Hemp protein definitely has a distinct earthy/nutty flavor.  What I really love is that this does not use Stevia! Yay!

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Then I did a little baking for a blog header photo shoot!

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I have a new obsession.  Pickling cucumbers.

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I have another new obsession.  Making + eating pickles.  Like it is my job.

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These little cuties are local + organic and cost 3 for $1 at the local market.  Sweeeet.  I saw a blog post from the lovely blog, Little Blue Hen, on how to make pickles.  I was pumped.  AND these pickles you can start enjoying in 4-6hrs after you make them!

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I went to Whole Foods and bought a bunch of spices in the bulk spice aisle.  This save sooo much money!  I probably bought about 2-3T of each spice.

Coriander.  So cute.

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I followed her recipe for one trial, but then did a LOT of experimenting. 

cloves – carroway seeds – allspice berries  - Spices are sort of adorable :)

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Baby bags.

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I can’t even tell you how easy these were to make.  I save almost all glass jars.  Whether it’s from applesauce, nut butter, brown rice syrup, etc. I save them for things like this.  I brought out all the spices I wanted to use and made about 6 or so variations in about 45min. 

Crunchy deliciousness.

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Now for the variations!  Edited from Little Blue Hen’s Delicious Overnight Pickles

6 Spice Pickles

  • 12oz pickling cucumbers
  • 8 sprigs fresh dill
  • 1T coriander seeds
  • 1T black peppercorns [whole]
  • 1/2T mustard seed
  • 1T caraway seed
  • 1T allspice berries
  • 4 crushed cloves
  • 4 garlic cloves, halved
  • 1T kosher salt
  • 3/4c distilled white vinegar
  • water to cover
  1. In a 1qt glass jar add a few sprigs of dill to the bottom of the jar.
  2. Slice cucumbers however you want.
  3. Add in cucumbers and the rest of dill in between.
  4. In a bowl mix the salt + vinegar.
  5. Add all of the spices and garlic on top of the pickles.
  6. Pour in salt/vin mixture and add water to cover.
  7. Refrigerate 4-6 hours and then eat!

They were definitely already spiced up after 4-6hrs but were even better the next few days! 

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All of the pickles have the same directions, unless otherwise specified.  I didn’t use the full 12oz of cucumbers in each jar, because some jars were smaller than 1qt.  However, not a problem, just decrease all of the measurements a bit.

They’re all approximated anyway.  It’s hard to mess these up!

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Simply Pickled

  • 12oz pickling cucumbers
  • 8 sprigs fresh dill
  • 1T coriander seeds
  • 1/2T mustard seed
  • 1T black peppercorns [whole]
  • 4 garlic cloves, halved
  • 1T kosher salt
  • 3/4c distilled white vinegar
  • water to cover

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Red Hot Pickles

  • 12oz pickling cucumbers
  • 6 sprigs fresh dill
  • ~5 grinds black pepper
  • 1t red pepper flakes
  • 2 garlic cloves, coarsely chopped
  • 1/2T sugar [I used sucanat]
  • 1T kosher salt
  • 3/4c distilled white vinegar
  • water to cover

*When mixing the vinegar/salt solution, also add in the sugar and stir to dissolve.

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Lemon Basil Pickles

  • 12oz pickling cucumbers
  • 1/2c, loose packed, chopped fresh basil
  • 10 grinds black pepper
  • 1 crumbled dried bay leaf
  • 2 garlic cloves, minced
  • 3T lemon juice
  • 1t lemon zest
  • 1T kosher salt
  • 3/4c distilled white vinegar
  • water to cover

*Mix lemon juice with vinegar mixture.

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Sweet Garlic Pickles

  • 12oz pickling cucumbers
  • 8 sprigs dill
  • 10 grinds black pepper
  • 1 crumbled dried bay leaf
  • 1/2T mustard seed
  • 2 garlic cloves, crushed
  • 1T kosher salt
  • 3/4c unfiltered apple cider vinegar
  • water to cover

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Variety Review:

6 Spice Pickles – You could definitely detect a slight hint of cloves + allspice but it balanced well with the other spices.  This was FULL of flavor.  

Simply Pickled  These was the recipe from Little blue Hen with 1 or 2 changes.  They were delicious.  Probably my 2nd favorite.  Awesome flavor. 

Red Hot Pickles  Whoa.  Just when you think the spice is mild, it starts to build + build + build.  If you like heat these are for you!

Lemon Basil Pickles – I would have never thought to add basil when making pickles, but I had some in the fridge.  Wow, what a good combo!  I loved how different these were.  They were very fresh + summery but still had a distinct pickled flavor.  It’s neck + neck between these + “simply pickled” for my favorite.  There was a hint of sourness from the lemon that I also liked. 

Sweet Garlic Pickles  I wanted to try using apple cider vinegar in one batch to see what happened.  It definitely worked and gave a little sweet/sour flavor to the pickles.  I really liked these as well.  Crushing the garlic really helps the flavor come through.

Making all of these varieties was SO SO much fun and it was even better because Kelsey was here to help me make batches 3-5!  We kept thinking of more + more things to try.  I definitely want to try a variety spiced with rosemary next!

The great thing about these pickles are that they are super easy + quick to make.  I like that you don’t have to wait weeks for them to finish “cooking.”  However, you will need to eat these 1-2 weeks max.  Everyone was skeptical before trying them, including myself.  They have been tested and approved and obsessed about by myself, Chris, Eric, Kelsey and Kurtz. 

I like using the pickling cucumbers because the seeds are smaller than typical cuc’s and they are extra crunchy!  Can you sense my excitement about these??  We even took them on in our cooler Monday when we went exploring around in the mountains.  I’m pretty sure we went through 6 jars of pickles in 4 days, with 4 people.



A few more tidbits…

Since Chris started work today, and we only have 1 car, and he has a 1hr commute, I will be getting everywhere by foot or bike during the week!  I’m actually pretty excited about this.  I rarely use the car during the day anyway but now I’ll be biking to the store as well!

First experience!  It’s not far at all and no major streets.  Not a problem!  However, it’s hard for me to walk away from the grocery store with 1 backpack of goods!

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I actually packed quite a lot in there.  WF had a few really good sales that were ending.  The 2lb brick of cheese will last a really long time and was $3 off.  I LOVE Organic Valley cheese.  Gotta jump on the sales!  The spelt pasta was on sale and I’ve been wanting to try it.  The Rudi’s bread + Ezekiel muffins were also on sale. Score!

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They had a ton of spices 1/2 off [or more] as well.  These cost $2-2.50.

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Sometimes I make a completely random dinner.  And sometimes it is delicious. 

Tonight it was delicious.

  • Kale Chips
  • oven roasated potatoes with onion and seasonings [s/p/garlic powder/parsley]
  • black beans heated in a pot with organic valley pepperjack cheese

I had more of everything.

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Gooooodnight!  It’s 11:45pm.  I haven’t been to bed before midnight it a verrrrry long time! Weeeeeee :)



this + that + then some

I woke up this morning to remember….I’m completely OUT of my beloved Scottish Oats and rolled oats.  Sad.morning.

However, I still have a few scoops of my Irish Steel Cut oats.  About a 1 1/2 months ago I was professing my love for these steel cut oats but they got the shaft once I realized the goodness that are Scottish Oats. 

Irish steel cut take awhile to cook, around 20min, so I kept busy EATING while they were cooking. 

I present you with my Breakfast Appetizer.  I had to do a taste test for you guys!! 

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Trial 1cocoa-coco pnat butter

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Trial 2cocoa-coco pnat butter

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Results?  Hands down Trial 1.  The main reason being that the coconut comes out more in Trial 1.  But, to be fair, with Trial 2, I ran out of coconut butter and would have added a little more if I had it.  Trial 2 kept it’s liquid state, unlike Trial 1, which was most likely due to more coconut butter [which hardens at room temp] and cocoa powder, which helped stiffen it.

I would also try making peanut butter with plain peanut and not pre-roasted.  I felt like that flavor was a little overpowering.


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And then my lovely oats were done.  I do still love Steel Cut Oats.  They have a nice nutty flavor and I like the crunch.  It was a good change of pace and they were perfectly topped.

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Pecan butter AND maple cinnamon almond butter with a little glob of mixed berry jam.  AND a hunk of real deal granola from Whole Foods.

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Also with a little Oat Milk drizzled on top, which is another new love.  I love adding a little milk on top of the oats. 

Have you ever had oat milk??  It’s delicious and literally tastes like liquefied oats.  It packs more protein than almond milk, coming in at 4g per serving but does have more calories [120 instead of Almond’s 40-60ish per cup].  It’s thicker than almond milk though.  I would compare it more with hemp milk.  If you’re not too keen on the taste of hemp milk, I would definitely recommend trying out Oat Milk. Yum!  I buy Pacific brand.

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Bike socks are SO comfortable.  Seriously.  I love bright obnoxious colors for workout gear, hehe. rocks.  SUCH great finds.

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Oh, so I was preparing for a 30 mile ride with the huz.  The furthest I’ve gone up to this point was about 22 miles.  We were actually going along a bike path [Cherry Creek bike path] instead of looping around at the park.  The weather looked somewhat unpredictable but I almost always put sun screen on in case.

I just got this sunscreen on major sale at WF the other day.  I really like it so far!  I always carry my cell phone when riding, even if Chris + I are together.  And obviously the camera.  It’s in sad sad shape!

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And then it started hailing….so we waited about 45min.

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Bright and sunny, once again.  My new jacket, also obnoxiously BRIGHT, but I love it :)  I got that at reioutlet for like $25 a discount.  The original price was $80!  It fits perfectly and is super comfortable.  I have only bought a few articles of clothing for biking and everything I’ve gotten has been hugely discounted. 

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Interesting sculpture??  We stopped half way at mile 15 to have a snack.  Chris ate Clif Shot Bloks.

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And I ate this.  It was devoured in about 2 seconds flat.  The rain delayed our ride and put it right in the middle of when I would normally eat lunch.  Holy hungry.

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More storms were coming so we FLEW home and only hit about 3 miles of rain.  There was crazy wind pushing against us for the first 5 miles.  After that, I could literally feel the energy boost from the Larabar and I was cruising!  [around 17-19mph for a good 8 miles] 

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Quick stretch! My hamstrings are HORRible.  They always have been, even when I played sports in high school.  I stretch a lot [when warmed up or at the end of a workout, only!] but nothing seems to help.  Even though I can touch my forehead to my shins, they are still extremely tight.  Any ideas??  Must get back to doing Hip Opening Yoga Flow from yogadownload.

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THIRTY miles done.  Sweaty + happy.  FEED ME.

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Busted.  This is so not allowed.

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Only this sad depressed dog is occasionally allowed on the couch.  [Kenna is still learning boundaries and tends to be more dominant so we try to not give in and let her up on our level.]

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However, ONCE in awhile she worms her way up.  Ugh.  She’s really cute.  She looks like a little puppy here..don’t let her fool you.  She’s a 70lb beast.

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Where was I? Oh yes, food..mmmmm

Replenishing Strawberry Banana Hemp Shake

  • 1c strawberries
  • 1/2 banana
  • 1/4c Living Harvest Vanilla Spice hemp protein
  • 4 ice cubes
  • splash of POM juice
  • ~1c plain coconut milk

Creamy.  Fruity.  Hempy.  Delicious. 

I was literally STUFFED after eating this.  I remember from doing my 1/2 marathon training last year, that after my long runs I would be starving right after but get full really fast.  I knew I needed to eat more but finished this and let my stomach settle before putting more food into it.  No need to make myself sick. 

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I waited about an hour before my stomach said “FEED ME.” 

A pile of frozen organic stir fry veggies + 1 portabella + sprouted grain tortilla. 

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With a little soy sauce, ume plum vinegar, and brown rice vinegar.  Delicious and again I was completely stuffed.

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Kombucha fail.  It exploded all over my pretty towel!  I didn’t shake it or anything.  You have to be careful with these!!

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This flavor was delicious but not on my towel.  Lame.

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THANK you for the amazing comments you have all been leaving for the giveaway.  I’ve read them all and feel even more inspired now to keep doing what I’m doing.  Thanks for sharing all of your personal stories.  It’s fun getting to know all of my readers a little better!  I honestly wish I could send you all a little piece of my crazy kitchen happenings.  Good luck to you all!

How did I find food blogs??  Well, I had started my blog to document the process I was going through with my granola bar business.  It was really for my family + friends to stay up to date one what I was doing with.  I also used it to update info on what I would be selling at the farmers market and any new flavors I was making.  I had NO idea the food blog world existed.

I started my blog last April and then my husband found Kath’s blog in August last summer.  Kind of funny, I know, but he saw Kath on Current TV.  They play all different types [news, current events, opinion pieces, interviews, etc.] of clips that people submit.  Anyway, he caught her 5min clip on Current TV and was like “Oh! I saw this girl on TV that has a food blog.  She takes pictures of her food and talks about healthy eating and REAL food, and it seemed like something you would like.”  I checked out Kath’s blog RIGHT away and then realized she lived in the same city that I lived in.  We got to become friends in the short time I had left in Charlotte and she has definitely been an inspiration in my life, along with many other great blogs out there! 

So, my husband introduced me to food blogs :)  Thanks huz.  It’s your fault I’m on the computer for hours each day reading + writing about food, hehe.


<3 <3

Check out this new header I designed for Heather of Then Heather Said!!!  She wanted something clean/simple and wanted text to be used as graphic.  She ended up wanting 6 of the same header in all different colors and she set them on a loop.  Very cool! 

If anyone is interested in a header redesign, email me at: edibleperspective AT gmail DOT com – I can give you all details from there!

ALSO.  Watch for Angela’s Shop 4 A Cause charity drive on May 26th.  I’m donating a blog header redesign to the highest bidder!!  I know there will be so many amazing things up for bid, so make sure to check it out! 

Okay. I’m done. Promise.