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 (15)


veggie coconut curry

Three ingredients we’re big fan of in this house:

Brown rice.



Mix them all together, and you have a trifecta of deliciousness. 

I love playing around with curry in the kitchen.  I really have no idea what I’m doing with it.  Definitely not creating authentic Thai or Indian cuisine. 

Definitely just winging it.

Definitely just judged by my taste buds. 

taste. taste. taste.

That’s how I create dinner recipes. 

I have a handful of curry recipes but this one is the simplest to prepare.  And it’s quite possibly my favorite.  It was inspired by a favorite dish of mine at a local restaurant,  Crown Pub.  It’s not a Thai restaurant at all.  They have a menu overflowing with meaty dishes and one vegetarian + gluten free option.

King’s Curry. 

Having only one option may seem like a drag, but I actually like it, especially when it’s this good.  I’m the person that cannot for the life of me make up my mind on what to pick from the menu always begging Chris to “split with me!!”

What I’ve created below is a lightened up version of this comforting restaurant meal.  Although a bit lighter the sauce is still rich + creamy with a nice kick of heat, complimented by the chewy coconut brown rice [I like using short grain brown rice the best!].

Veggie Coconut Curry [serves 4]

  • 1, 15oz can light coconut milk
  • 1.5T unrefined coconut oil
  • 1 medium onion, chopped [~1c or a little more]
  • 2 orange/red/yellow peppers, sliced
  • 3 medium carrots, sliced
  • 6c spinach
  • 2c broccoli
  • 2 cloves garlic, minced
  • 2T curry powder
  • 1/2t turmeric
  • 1/4-1/2t garam masala [spicy!]
  • 1T honey
  • 3/4-1t salt
  • black pepper
  1. Melt the coconut oil in a large pan over medium heat.
  2. Add the onion + peppers and cook for 3-5min, until beginning to soften, stirring frequently.
  3. Stir in the minced garlic, curry, turmeric, garam masala, salt, + pepper, and cook for 30sec – 1min until fragrant.
  4. Add the coconut milk + honey, and bring to a boil. 
  5. Reduce heat to simmer + cover for 10min.
  6. Remove cover, continuing to simmer and add carrots, spinach + broccoli.  Cook another 8-12min, until the veggies are tender and the sauce has thickened, stirring every few minutes.

tips/substitutions: Another high heat cooking oil can be subbed for coconut [sunflower, safflower, etc].  Garam masala is quite spicy but is packed with flavor.  Start by adding 1/4t and add more as desired.  I used 1/2t.  To make vegan, maple syrup can be subbed for honey.

To round this meal out, I made Sprouted Kitchen’s Lentil "Meatballs".

These are going to become a staple around here. 

Incredible flavor + texture.

I made a few ingredient changes, for what I had on hand and to make them gluten free.  There are so many different meals you could make using these “meatballs,” but even popping them in your mouth straight from the fridge works!

Here were the changes I made.

  • 3/4c 2% cottage cheese instead of ricotta
  • 1/4c sharp white cheddar cheese, grated instead of parmesan
  • 2t dried parsley instead of fresh
  • 1.5t oregano added this
  • 3/4c GF oats, ground 1/2 way to flour instead of breadcrumbs

Check the original for the full recipe + instructions.

A great weekend meal, that won’t keep you in the kitchen all day long.  I started with the rice, and then got to mixing the lentil-balls, which needed to sit for 20min.  While sitting, I started the sauce and got it to the simmering stage, then rolled the lentil-balls and baked for 15min.  Before I knew it the lentil-balls were done, the sauce was thickened, and the rice was fluffed.

Do you have any fun kitchen plans this weekend?

Or just any fun plans in general?

I will be photographing + eating myself crazy at the Pea house!

Happy Friday!



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!!