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!


For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


Entries in protein (74)


Chopped Purple Power Salad

Are you ready to make an incredibly filling, nutrient dense salad that’s loaded with flavor + crunch and takes just 10 minutes to throw together?

You just said “yes” out loud, didn’t you?

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin |

This recipe is actually straight from the new cookbook, Superfoods at Every Meal, by Kelly Pfeiffer.

In Kelly’s book she focuses on the 10 everyday superfoods you see below and shows you how to easily incorporate them into your daily routine.

  • quinoa
  • chickpeas
  • kale
  • sweet potatoes
  • blueberries
  • eggs
  • honey
  • coconut oil
  • Greek yogurt
  • walnuts

If you asked me to list my top 10 favorite foods I think you’d find 9/10 of these on my list. (I would probably swap oats for Greek yogurt, but I do love yogurt.)

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin |

Kelly presents the information about these ingredients in an easy to understand and approachable manner. Her writing is relatable, and you can quickly tell what a kind and loving person she is after reading the first few pages of her book. She shares a story about her family, their health, and why she set out to make a change. Her determination to make healthy food her husband actually enjoys eating is inspirational.

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin |

The recipes in Kelly’s book show you exactly where to start with eating healthy. She teaches you how to incorporate these superfoods into many classic and comforting recipes that she’s reinvented with healthy additions and swaps. The ingredients she uses are very common pantry and fridge staples, which I love! You could pick her book up right before deciding to make dinner and have a handful of options with what you already have right at home.

Kelly keeps her recipes and cooking technique simple, like you’ll see with this salad. I was shocked at how quickly it came together and how much flavor was packed into each bite.

These are some of the classic recipes that Kelly has creatively reinvented with a healthier spin:

  • Quinoa Pizza Bites
  • Kale & Artichoke Dip
  • Sweet Potato Tots with Creamy Ketchup
  • Blueberry & Walnut Chicken Salad Sandwich
  • Honeydew Caprese Salad with Quinoa

And here are some others that I cannot wait to try:

  • Smashed Berry & Balsamic Kale Grilled Cheese
  • Mini Cheesecakes with Blueberries
  • Sweet Potato Pie with Maple Quinoa Crust
  • Sweet Potato Mac & Cheese
  • Chickpea Pesto Bagelwich
  • Quinoa Breakfast Tacos

Kelly’s recipes include meat & gluten, but she offers a large amount of vegetarian recipes and many are naturally gluten-free or are easily swapped with gluten-free flours and bread/wraps. Some of her baked recipes offer gluten-free options.

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin |

Print Recipe!

Recipe from Superfoods at Every Meal, shared with permission by Fair Winds Press

Chopped Purple Power Salad gluten-free // yields 3-4 servings

for the salad:

  • 2 tablespoons sesame oil
  • 1 cup diced, de-stemmed kale
  • 3/4 head purple cabbage, shredded and diced (appx. 3 cups)
  • 1 cup cooked quinoa
  • 3/4 cup coarsely chopped walnuts
  • 1/4 cup crumbled goat cheese

for the dressing:

  • 1/4 cup chickpeas, rinsed and drained
  • 1 tablespoon soy sauce -- (use GF tamari if needed)
  • 2 tablespoons honey -- (I used raw honey)
  • 1 tablespoon plain Greek yogurt -- (I used full fat Greek yogurt)

To make the salad: Combine sesame oil and kale in a large mixing bowl. Gently massage the oil into the kale leaves by hand for approximately 2 minutes. This helps reduce the bitterness and softens the texture of the kale. Add the cabbage, quinoa, walnuts, and goat cheese and toss gently to combine.

To make the dressing: In a separate bowl, combine all dressing ingredients and use an immersion blender—a food processor or blender will also work—to puree until smooth.

Pour the dressing over the salad and toss thoroughly to combine.


Ashley’s notes:

I would make a double batch of the dressing because it was super tasty and because it soaks in a bit if you are going to eat this the following day. The salad holds up well for leftovers or a packed lunch. It’s also much easier to blend a double batch (rather than single) of the ingredients in a blender.

I also used sheep’s feta instead of goat cheese (forgot to buy it) and it tasted perfect.

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin |

And now it’s giveaway time!

Kelly and Fair Winds Press are giving away 1 copy of Superfoods at Every Meal for one of you to enjoy!

To enter: Leave a comment below telling me the ingredients you just can’t get enough of right now, or one healthy change you’ve made so far this year.

Giveaway ends: 2/9/15 9pm EST

Happy weekending!!!

It’s going to be in the 60’s + 70’s all weekend here, so if you need me I’ll be outside.



Individual Tamale Pies

How about we talk about combining all of my favorite foods into a comforting, personal-sized meal?

Yeah. That sounds like a good Monday plan. And I’m hoping these are some of your favorite foods, too.

Individual Veggie Tamale Pies |

This meal just screams wrapped in blanket, cozy, winter food. I’ve been eating it for the past 3 days and am just as happy about it each time.

It starts with a thick, chili-like mixture and is topped with fluffy cornbread. I decided to throw in sweet potato at the last minute, which was definitely the right call. Sweet potatoes and black beans are an obvious match, but the added potato texture was what I loved most.

And that little pinch of cinnamon just warms this pot right up!

Individual Veggie Tamale Pies |

I knew my recent cornbread muffins would be just right for the tamale pie topping. They’re not as heavy as cornbread and are easy to whip up using cornmeal, almond meal, and millet flour. I grind whole millet (below) in my blender, but you can also buy it pre-ground. I’m sure oat flour, quinoa, flour, and possibly sorghum would also work well. I like the nutty flavor of the millet in this recipe, plus it adds to the yellow color.

Individual Veggie Tamale Pies |

To make the muffin recipe more on the savory side, I reduced the honey and added green chiles and corn to the mix.

Individual Veggie Tamale Pies |

They baked up like a dream.

Individual Veggie Tamale Pies |

Print Recipe!

adapted from: veggie tamale pie

Individual Tamale Pies gluten-free // yields 6-8 servings

  • 1 small yellow onion, diced (~1 cup)
  • 1 small sweet potato, diced (~1 1/4 cups)
  • 3 cloves garlic, minced
  • 2 small/med bell peppers, chopped
  • 1-2 tablespoons chipotle adobo sauce
  • 2 1/2 teaspoons mild chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon (optional)
  • 2 cups black beans, rinsed + drained
  • 1, 15oz can fire roasted diced tomatoes
  • 3/4 cup frozen corn
  • 1/4 cup water
  • 3 tablespoons fine ground cornmeal
  • salt + pepper to taste
  • 1 tablespoons olive oil
  • 1 batch Cornbread Muffin batter (see notes for changes)

Grease 6-8 small oven-safe soup crocks (or similar). If using standard ramekins you’ll fill about 12.

Add 1 tablespoon oil to a heavy bottomed large pot over medium heat. Add the onion with a big pinch of salt and cook for 5-7 minutes, until starting to soften. Stir occasionally. Add in the potato and let cook for about 8 minutes, stirring frequently. Stir in the garlic and cook for 30 seconds – 1 minute. Stir in the peppers and let cook until softened, 6-8 minutes. Stir occasionally.

Stir in the adobo sauce, chili powder, oregano, and cumin for about 30 seconds. Add the black beans, tomatoes (with liquid), corn, water, cornmeal, and about 1/2 teaspoon salt. Stir well. Bring to a boil. Cover and reduce heat to a constant simmer for about 15 minutes, until potatoes are just tender. Stir every few minutes.

While simmering, make the cornbread muffin topping (check notes below for a few changes). Let rest for 5-10 minutes.

Preheat your oven to 375° F.

After the potatoes are just starting to tenderize, remove the lid and let simmer for 5 minutes to thicken. Stir every minute or so. Taste and add more salt (likely) and pepper if needed. Add hot sauce or more adobo if desired.

Scoop equal amounts of the bean mixture into the crocks. Scoop 1/3 – 1/2 cup of the batter over each. place crocks on a large rimmed baking sheet and place in the oven. Bake for 30-36 minutes. Tops will crack and brown around the edges. Test with a toothpick for doneness but don’t hit the wet layer.

Let cool for 10 minutes then serve.



  • Make these vegan with your favorite vegan cornbread recipe! If it uses an 8x8 or 9x9 pan you should be good to go, but baking time will increase.
  • If you don’t have or can’t find adobo sauce, add in smoky hot sauce to taste after simmering.
  • These reheat perfectly in the microwave. Scoop contents into a bowl (to loosen things up) and reheat.
  • Serving options: Broil cheese on top after baking. Serve with full-fat greek yogurt, hot sauce, cilantro, green onions, etc.
  • You can also bake this in a casserole dish or if you’re using an oven-safe, dutch oven (or similar). Bake time will vary depending on the size. 9-10” will take about 30-35 minutes. If using a glass 9x13 baking dish it will take less time to bake. Look for cracking, and browning around the edges.

For the Cornbread Muffin topping:

  • use 3/4 cup plus 1 tablespoon milk
  • use 2 tablespoons honey
  • after whisking the wet + dry ingredients together: Fold in 1/2 cup frozen corn and 1, 4oz can mild green chiles (drained well) These are optional mix-ins. If you don’t add these in, keep the milk amount at 1 cup.

Individual Veggie Tamale Pies |

Christmas Eve dinner? I’m thinking so.