vanilla bean coconut shamrock shake

vanilla bean coconut shamrock shake // edible perspective

Sometimes I question what the heck it is that I’m doing.  You know, with this whole photography, recipe-creating, writing thing.  When you work from home by yourself, it’s easy to start overthinking things. You have a lot of alone time.  A lot of time for the mind to wander, question, second-guess, etc.  I never really planned for this to happen.  I planned to be an architect.  I planned to work in a firm, hoping to specialize in small-scale sustainable design, and possibly one day open a firm of my own. 

But when you’re 25 [4yrs ago – just finishing up my thesis work in grad school] how can you really know what’s ahead?  Hiiii recession, I’m talking [partially] to you!  How can you really have a set plan?  Okay, I’m sure it’s possible.  I’m sure it happens all the time.  Maybe your plan is going according to, uhh, plan.  But now looking back I kind of laugh at myself.  And I’m sure in 5 more years I’ll be laughing even harder. 

The great thing is that I don’t wander/question/second-guess if what I should be doing is architecture.  When I stopped looking for architecture work about a year ago it felt absolutely right.  I currently love what I’m doing.  I feel fulfilled.  The work week goes too quickly and never really ends, more often than not.  I put in more time, energy, and dedication with what I currently do than ever before.  But I’m still very much trying to make it all work.  And by that I mean turn this into something I can truly call a career.  Something that is not only mentally and creatively fulfilling but also works financially.  I’m not only referring to the blog, but also my lifestyle photography business, food photography, cookbook writing, etc.  All of which I would like to do more of.

It’s been a slow + steady process with successes and opportunities trickled along the way, but in the near future I want to without a doubt be able to say, “Yes! This is working!”  I feel like I’m headed there and just need to find my way through a dense layer of fog.  I’m following a loose plan, and luckily, have full support from my husband.  We’re both nose to the grindstone right now and have been for the past few years.  While our paths/plans have gone a windier way, we are happy.  Sometimes it’s easy to forget with the day-to-day happenings and stresses, but we are trying to recognize it more + more.  Things are good.  We are happy.  We will make this work.

vanilla bean coconut shamrock shake // edible perspective

A few weeks ago I mentioned I was going to start talking about more than just food.  So there it is, slowly coming out, fumbling along the way I’m sure.

Perfect light reading for a Friday morning, right?

vanilla bean coconut shamrock shake // edible perspective

Now!

Introducing the new + improved Shamrock Shake! 

Even though I’m a fan of mint ice cream I thought I would change things up a bit with this version.  It’s better than a beer or a glass of wine after a long week, it’s way more delicious than the original from Mc-whatever-it’s-called.  This is filled with creamy coconut milk, a million vanilla beans, and the color GREEN.

I am a vanilla freak, if you were unaware.

vanilla bean coconut shamrock shake // edible perspective

Before you go questioning my actions for putting spinach in your milkshake, I of course have to tell you there is not even the slightest hint of vegetable-taste in this.  I 100% promise.  It is not there for the health, it is there for the color!  If you tell me you can taste the spinach, I am going to come over and examine the taste buds on your tongue. Gross, no I’m not.

And while you could make this a night time snack, it can also be a suitable breakfast.  The coconut milk makes this extremely satiating and it’s light on the sweetness, which you can always tweak for your taste buds.  No ice cream needed!  Just an ice cube tray.

vanilla bean coconut shamrock shake // edible perspective

However, this part makes it a little more dessert-esque.

vanilla bean coconut shamrock shake // edible perspective

Introducing, chocolate coconut butter magic shell! 

vanilla bean coconut shamrock shake // edible perspective

Print this!

Vanilla Bean Coconut Shamrock Shake

gluten-free, vegan // serves 2

• 1, 14oz can full fat coconut milk
• 3/4-1 1/2 cups light canned coconut milk
• 2-3 large handfuls baby spinach
• 3-4 tablespoons honey/agave/maple syrup
• 1 teaspoon vanilla extract
• 1 vanilla bean, scraped + seeded pod discarded [a little over 1/8 teaspoon beans]

1. Vigorously shake the canned coconut milk until the cream and liquid are fully combined.  Or whisk in a bowl.
2. Pour the can of full fat coconut milk into an ice cube tray and freeze until fully solidified.
3. Place the ice cubes in a high speed blender [one that can handle ice] with 3/4 cup light coconut milk, spinach, sweetener, vanilla extract, and vanilla beans. 
4. Turn on and blend until creamy, adding more milk and sweetener if desired.  Use the least amount of light coconut milk as possible to keep the mixture thick.
5. Serve and top with cooled chocolate coconut butter sauce.

notes/subs: If using dairy, sub half + half creamer or whipping cream for the full fat coconut milk and whole milk for the light coconut milk.  Coconut milk has a very mild coconut flavor.

Chocolate Coconut Butter Sauce

• 3 tablespoons dark chocolate chips
• 2 tablespoons coconut butter

1. Melt the coconut butter and dark chocolate in a small bowl for 30 second increments in the microwave.  Stir and heat again until smooth.  Or melt on the stovetop using a double boiler method.  Let stand on the counter until it’s no longer hot.

vanilla bean coconut shamrock shake // edible perspective

Another idea?  Turn this mixture into creamy shamrock popsicles!

1. Combine all ingredients in a blender [using 1/2 cup light coconut milk, instead of 3/4- 1 1/2 cups] and blend until fully smooth.
2. Pour into popsicle molds or even small paper cups and freeze until fully hardened.  Leave in the mold until ready to eat. 
3. Once frozen solid and ready to eat, remove from mold and coat with melted [but lightly cooled] chocolate coconut butter.  You can coat from the top down or vice versa.  The coconut butter will solidify in about 30 seconds.

vanilla bean coconut shamrock shake // edible perspective

vanilla bean coconut shamrock shake // edible perspective

Hope your weekend is filled with delicious food + lots of green!  Whether it’s green beer, spinach, or this milkshake.  Enjoy!

Ashley

…

And if you’re still reading, a new engagement post is up on the photography blog!

laural + chris {engagement} // ashley mclaughlin photography

laural + chris {engagement} // ashley mclaughlin photography

blueberry crumb muffins

Winter has finally hit Ft. Collins.

I know you’re probably thinking, but you post all of those photos snowboarding and snowshoeing in knee deep snow!  Very true.  However, we have much milder winters than where we play in the mounatians, which is about 2 hours West.  And this winter in particular has been unusually warm and dry.

It has been pretty fabulous to hop on my road bike 6 weekends in a row during the middle of “winter,” but I’m not looking forward to a higher probability of summer fires.

Anyway.  This snowy weather has been making me crave warm and cozy comfort foods all week long!

blueberry crumb muffins // edible perspective

Muffins definitely equal comfort in my mind, and I just realized I have zero blueberry muffin recipes. I have blueberry pecan cornbread and blueberry breakfast cakes but no muffins. This is absurd.  I adore blueberry muffins and they seem like such a go-to breakfast/snack/dessert that it’s about time I add them to the recipe lineup.

blueberry crumb muffins // edible perspective

My favorite gluten-free flours for quick breads and muffins are: buckwheat flour, oat flour, almond meal, and a little ground flax.

For whatever reason this combination has proved itself time + time again.  Far better than any whole wheat treat I ever made in years past.

blueberry crumb muffins // edible perspective

This combination results in a tender, dense but not heavy, perfectly moist muffin.

Studded with blueberries and lightly sweetened with honey and sucanat.

blueberry crumb muffins // edible perspective

And, ohhhh that crumb topping.

blueberry crumb muffins // edible perspective

The icing on the cake.

blueberry crumb muffins // edible perspective

blueberry crumb muffins // edible perspective

Print this!

Blueberry Crumb Muffins

gluten-free, dairy-free // yields 12-14 standard muffins

adapted from: banana bread

for the crumb topping: be sure to make this first

• 1/4 cup rolled oats
• 1/4 cup sucanat, or coconut sugar/brown sugar
• 3 tablespoons oat flour
• 3 tablespoons softened coconut oil
• 1/2 teaspoon cinnamon
• pinch of salt

1. Place all ingredients in a bowl and mash together with a fork or your fingers until fully combined and crumbly.  Set aside.

for the muffins:

recipe slightly adapted 3/12/13

• 1 cup gluten-free oat flour
• 3/4 cup raw buckwheat flour
• 1/2 cup almond meal
• 3 tablespoons sucanat, or coconut sugar/brown sugar
• 2 1/2 tablespoons ground flax meal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup + 1 tablespoon unsweetened applesauce
• 6 tablespoons unsweetened almond milk
• 1/3 cup honey
• 1 tablespoon vanilla extract
• zest of 1 lemon or 1 orange, optional
• 1/4 cup unrefined coconut oil, melted and slightly cooled
• 1 1/4cup blueberries

1. Preheat your oven to 350* F and line a muffin tin with liners.
2. Add all dry ingredients to a large bowl and mix well.
3. Whisk the eggs in separate bowl and then whisk in the applesauce, milk, honey, and vanilla until fully combined and smooth.  Whisk in lemon or orange zest if using.
4. Vigorously whisk in the coconut oil and immediately pour the wet mixture into the dry, to avoid the coconut oil from ceasing.
5. Stir with a large spoon until just combined.  Do not over stir.
6. Fold in the blueberries with minimal stirring.
7. Promptly spoon the mixture into the muffin liners about 2/3 the way full.
8. Sprinkle the crumb topping on each muffin and bake for about 25-30 minutes until a toothpick comes out clean.  The tops will turn golden brown.
9. Let completely cool before peeling the liner off.  Muffins hold together fully once cooled.

notes/subs: For altitude around 5,000’ increase your oven to 370* and use 3/4 tsp baking powder.  Melted butter can be subbed for coconut oil.  Raw buckwheat flour can easily be ground to a fine flour in a blender, magic bullet, or coffee grinder.  Be sure to use raw groats, which are a light yellow/green color.  I do not advise using roasted buckwheat/kasha and do not recommend Arrowhead Mills buckwheat flour.  Frozen or fresh blueberries will work.

blueberry crumb muffins // edible perspective

If by some strange chance we can’t polish these off I have big dreams of turning them into a blueberry muffin bread pudding bake.  We shall see…

Ashley