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 spinach (14)


savory style breakfast

The other morning, while reading blogs, I came to Jessica’s post on caprese baked eggs.  You’ve come to know I’m egg obsessed and just thinking about this delicious recipe had me more than excited to try it out.

I gathered the necessary ingredients, plus a few extras.

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Farm fresh, local, organic eggs.

Nothing beats them. 

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Instead of ramekins, I used mini soup crocks.  Either will work just fine.  There is definitely room for two eggs in the mini soup crocks, but I only used one.

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Ingredients included:

  • spinach
  • grape tomatoes
  • sharp white cheddar [organic valley – my fav]
  • button mushrooms
  • basil
  • egg
  • s+p

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I tried this recipe yesterday for lunch and again this morning for breakfast, because I wanted to test something out.

And well, it was just that good!

2 things I noticed. 

  1. In comparison to Jessica’s version, I used 3 “wet” ingredients. –> spinach, mushrooms, tomatoes – All three of those release a lot of liquid while cooking.  In the first version, I added the 1/2t cream [okay, I was out of cream, so I added almond milk], but the end result created too much liquid.  I’m sure if you’re only adding 1 “wet” ingredient, like in Jessica’s version, adding the 1/2t cream would be a great addition.  However, if you add 3 “wet” ingredients, you can leave the cream out. 
  2. This morning, I left the cream/milk out and added 1t flour to the bottom of the dish.  I wanted to see if this would help soak up a little of the liquid and it definitely did!

So, if you decide to make this version, I recommend leaving out the 1/2t cream and adding 1t flour as an option.  If you’re dipping crusty bread into the finished dish, the flour isn’t necessary.  With the whole “no gluten” thing, I have no crusty bread around for dipping.  Sad!

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Can you believe my basil plant is still thriving??  I’m shocked that it isn’t dead.  The rosemary + thyme are doing excellent as well! 

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After baking + broiling [great method!], the end result is what you see below.

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A slightly runny egg, with perfectly cooked veggies, and gooey melted cheese.

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Veggie Baked Eggs [adapted from Jessica’s Caprese Baked Egg Cups] serves 1

  • 2 eggs
  • 1/2c freshly grated cheddar cheese [loosely packed]
  • 4-6 grape tomatoes, sliced
  • 2 large mushrooms
  • 3 fresh basil leaves, sliced
  • small handful of spinach ~1/2c
  • s+p
  • butter to grease
  • 1t flour [opt]
  1. Preheat your oven to 350*
  2. Grease 2 mini soup crocks, or ramekin dishes. 
  3. If using, sprinkle 1t flour [white, whole wheat, oat, buckwheat, quinoa…] in the bottom of the dish.  If you plan on dipping bread into the dish, you can skip this step.
  4. Place 1/2 the spinach, 1/4 of the tomatoes, 1/4 of the mushrooms and 1/4 of the cheese in each dish.
  5. Crack an egg overtop and add the remaining tomatoes + mushrooms. 
  6. Top with remaining cheese + basil.
  7. Bake for 8min, then turn your broiler on for another 3-6min, depending on how “done” you want your egg.  Watch closely while broiling.
  8. Top with salt + pepper

*Feel free to cook 2 eggs in 1 cup as well.  They might need to bake and/or broil for 1-2min longer. 

Besides pleasing my taste buds, this recipe also pleased my patience.  You can throw it together in under 5 minutes, while your oven is pre-heating.  Then it’s done cooking in 10-14min, which allows you a little morning time to check your email, throw on makeup, or sip your coffee. 

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In need of crusty bread.


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Topped with salt + pepper, this is a savory breakfast dream. 

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When you start to dig in, don’t get too over zealous. 

Or this may happen.

Tomato fail.

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Happy Friday!!



double goodness

The day before leaving for my trip to Ohio, as if I didn’t have enough to do, I tried to recreate a meal we had while dining out recently.  A few weeks ago I mentioned eating the most amazing Dal Saag [lentils + spinach] at Taj Mahal, a local Indian restaurant.  Since then I have scoured the interwebs looking for a recipe.  I came across a few, but none sounded like they were going to give the result of what we had in the restaurant.  It was so buttery rich and creamy.  The recipes I found used butter or ghee, but not a lot and they didn’t call for all that much spinach.  This restaurant version was completely packed with spinach.

I ended up taking a few ideas from multiple recipes and just sort of winging it.  I was not too hopeful, but stood in the kitchen cooking away for about an hour, jotting down notes on a piece of paper, until it tasted right.

The result was not Dal Saag.  Or at least, not the same Dal Saag we had.  At all!

But it was Dal delicious.

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I first I wasn’t even sure which type of lentil to use.  There were a few recipes that specified a legume with an Indian name, a few that called for yellow split peas, and maybe one that called for green lentils.

After a bit of tweeting for help, I decided to use green lentils.  Sometimes yellow split peas can become really mushy, and I did not want that to happen.

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A lot of spices were used in this recipe.  I hope you don’t have to go on a wild goose chase to find them!  If you have a bulk spice section, that will be your best bet.  A few recipes called for curry leaves + fenugreek leaves, neither of which I could find.  But, I did find fenugreek, which I’ve never used before.  According to Wikipedia, it’s used as an herb + a spice and is used in many curries.  It smelled wonderfully flavorful.  I will definitely be using this in my Indian cooking more often!

Pictured below:

  • fenugreek – yellow grain looking stuff
  • mustard seeds – tan round seeds
  • cumin – green/brown seeds

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The recipe isn’t difficult, but requires a little bit of time.  The lentils have to be cooked first, which take 45min.  They can be cooked ahead of time and stored in the fridge for a few days as well. 

This meal is packed with flavor and loaded with protein [from the lentils!].  It’s also filled with spices like turmeric + ginger, that have been shown to have a long list of health benefits.

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These photos were taken with bright white lights, in the kitchen, in total darkness.  Not terrible for cheap, artificial light. ;)

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I was shocked this turned out to be a recipe-worthy meal and because it did, I just had to share!

Ashley’s Not Dal Saag [serves ~4]

  • 3T butter [or olive oil]
  • 1 1/4c uncooked green lentils [~3c cooked]
  • 1 large bunch fresh spinach, washed + chopped
  • 1t mustard seeds
  • 1/2t turmeric
  • 1/2t cumin seeds
  • 1/2t ground cumin
  • 1T fresh grated ginger
  • 1 mild green chilies [small can ~3/4c]
  • 1/2t salt
  • 1/2t ground black pepper
  • 1/4-1/2t garam masala
  • 1t fenugreek
  • 1/2T chili powder
  • 3 large garlic cloves, minced
  • 1c veggie stock
  1. Rinse green lentils + cook according to package directions.  Drain + set aside.  Do this the 1-3 days before and store in the fridge, if you like.
  2. In a large pan over medium heat, heat the butter.
  3. Add in mustard seeds, fenugreek and cumin seeds, stirring for about 30sec-1min, or until fragrant.
  4. Add in the cooked lentils, ground cumin, turmeric, salt, pepper, garam masala [start with 1/4t], chili powder, and garlic.  Stir and reduce heat to med-low for about 3-5min.
  5. Add in green chilies + chopped spinach.  Stir to combine and cook for another 3-5min, stirring once or twice.
  6. Add in veggie stock, stirk, cover and let simmer [on med-low to low, depending] for about 30min, or until veggie stock is absorbed.  It should be nice + thick.  If it’s still wet, leave uncovered and let simmer until more liquid is absorbed.
  7. Taste and add more garam masala, salt + pepper if needed.  I used about 1/2t garam masala, but it’s quite spicy, so add slowly.

*I cooked brown rice on the side and started it about 10min before this dish.

*I used a large bunch of fresh spinach, because it’s a lot sturdier + thicker than baby spinach you find in a tub.  If you can’t find fresh spinach, I would sub in about 6-8 handfuls/cups of baby spinach.  You can always add more as it’s cooking.

*The fenugreek holds a lot of flavor.  If you can’t find it, this dish will definitely be lacking a bit.  Add more spices as you see fit!  Taste along the way.

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And if that didn’t fill you up enough, here’s a new breakfast recipe!

It’s a version of Kath’s delicious Dough Boy Smoothie

What I love about this recipe, besides the taste factor, is that all of the ingredients are combined the night before in your blender.  Then in the morning, you just blend away + pour in a bowl.  Little mess + ready in less than a minute.  Look at how thick this is before blending!!

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This was filled with fresh organic strawberries + banana.  One of my very favorite flavor combinations!

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Strawberry Banana “Dough Boy” Smoothie [adapted from KERF]

  • 1/4c rolled oats
  • 1/4c oat bran
  • 2/3c unsweetened almond milk
  • 1/2t vanilla extract
  • 1T chia seeds
  • 1/2 very ripe banana
  • 6-8 large organic strawberries [fresh or frozen]
  1. Add milk to your blender, and then all other ingredients.
  2. Stir + cover with saran overnight or at least 1hr prior to eating.
  3. Blend until smooth.  Add more liquid if desired.

The result?  An extremely thick, slightly sweet, fruity, creamy, satisfying bowl, of pure goodness.

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and then.

Top it with more banana.

And melted pnut butter + coconut butter.

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Now I’m craving drippy peanut butter.  And strawberries.  Better get to bed so breakfast comes quick!

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