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Josh was freaking out about Indian pancakes. Did you ask an Indian to rate them?
He found JIF Natural PB with a very low ingredient list. Let me know if I can eat that.
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How long ago did you start your blog?
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absolutely love your oatmeal recipes. I’m going to try every single one of them starting tomorrow! Keep up the great blog!
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love your blog, will visit it regularly.
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Love your blog. Everything looks delicious! Where do you get all your little oatmeal bowls and spoons?
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Ashley Reply:
July 10th, 2010 at 7:22 pm
90% of the time my bowls + spoons are from Crate + Barrel
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Just how do you explain items so clearly? I looked up an additional article similar to this and the blogger just got me super confused lol. Anyway nice writing style and quite interesting.
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I had an idea for you to write about. You may have covered this before because I am fairly new to your blog, but I have been reading it religiously lately
I am a college student, so I have to be on campus the entire day most days during the week. Could you recommend some healthy (and delicious) ways to pack lunches besides just the typical peanut butter and jelly sandwiches most my friends pack? I know your husband just got a new job, so maybe you have experience from packing his lunches?
Just an idea! Thank you
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Hey I have been following your website for a few weeks now and LOVE it
I am just about to make chocolate coconut cupcakes, and I have brown rice syrup and sucanant (I remember reading that you used that combo in your recipes instead of sugar) but I can’t remember what the ratio was. Could you include that on your ingredients page? I am substituting for one cup of sugar.
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Ashley Reply:
October 3rd, 2010 at 6:12 am
Hi there. I don’t really sub them out at any specific ratio. I usually just play around with whatever recipe I’m using. Typically it’s a little harder for cupcakes, than say a dense bread or muffin [like banana bread], b/c cupcakes are harder to get “just right.” You have to be careful because brown rice syrup is less sweet than sugar, but will leave your recipe more moist and sucanat is much dryer than regular sugar and will draw the moisture away. I don’t really know exact ratios, so I would suggest googling and doing a little research. I came across a few sites and one said if you’re subbing brown rice syrup in place of 1c sugar, use 1 1/4c but take out 1/4 less of the liquid called for in the recipe. Since BRS is more moist and sucanat is dryer, maybe just try 1/2 of each and they will balance each other out. You may have to experiment a bit with this! Sorry, I don’t really have an exact method, but hope this helps!
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almost forgot… thank you
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Hi Ashley,
I love your blog and have just set up my own, so trying to spread the word! I hope that you may love reading my blog as much as I love yours and I am trying to find others with type one / two diabetes who may be interested in a different approach. Thanks for being such an inspiration to me!
Love, Claire x
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Is there any way I can get the recipe for that breaded baked buffalo tofu you posted about? It looks incredible and one of my friends is a vegetarian, so I’m always trying to find new recipes that he’ll enjoy.
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Ashley Reply:
October 11th, 2010 at 6:48 pm
I will be posting it tomorrow!
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I just found your blog and I AM IN LOVE with your blog already, especially the almond butter I found through kath(http://www.katheats.com/) which is how I came upon your blog, and I’m sure glad I did!
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Ashley Reply:
November 10th, 2010 at 4:00 pm
Thanks so much Lisa!!
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sounds like you are having a great time in san fran! nice compliments about you from mama pea…..have a blast! sooooo proud of you.,.,.xoxoxo
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Ashley! I had to check out your blog after I heard about it! I loved the pictures from Thanksgiving and have already shared the link with my family, back home in Ohio– so they can get an idea of how I spent my first holiday away from home! Your blog looks great! I will also have to try some of your lovely recipes! Take care and enjoy your snowboarding!
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Ashley Reply:
November 29th, 2010 at 12:17 am
Hi Megan!! Thanks so much for your comment. It was so nice meeting you the other day. Hope to see you again at some point!
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Hey Ashley!
I discovered your blog about a month or so ago and was ecstatic! I was amazed that you A) had your own business and B) moved to Denver! I have always been very interested in selling my own bars and was inspired how you got ur business started. Currently, I am finishing up an internship at Denver Health Hospital. As I am wrapping up my time at DH I am starting to think ahead about studying for my exam that I will take in January. Since there are only so many hours in a day that I can study, I am thinking that this may be the perfect time to create a blog. I love being in the kitchen, creating new recipes, and making new discoveries with healthy unprocessed ingredients. Oh, and I LuV to exercise (most days:) To sum it up, I enjoy taking care of my body by making delicious, healthy food and exercising.
It sounds like you have been extremely busy lately, but if you have any thoughts or advice on how to get started I would surely appreciate hearing your ideas! Also, I currently stay in Denver through the week for work at DH but my fiance live in Fort Collins so if you ever want to get together that would be great as well.
I look forward to hearing from you soon…hope your feeling better today:)
Take Care,
Liz
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Hello! I love your blog, been reading a long time, and I heard from a little birdie that you are great at making blog headers! I really need a new one, mine is just sad : p Im sure you are super busy, but let me know or let me know if you know someone too! My email is Model_Katie22@hotmail.com thank you!
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Ashley Reply:
December 6th, 2010 at 2:26 pm
I will be emailing you shortly!
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Ashley Reply:
December 6th, 2010 at 2:27 pm
hahaa..oops, I already did
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Hi Ash,
Looks like you have your hands full, but isn’t he the cutest?! No, I am not bias. Melissa is lucky to have you as a good friend. It says a lot for her to leave her baby with you. I hope you are having fun. Food looks good, but Jake does not like to eat. Yeah right! Have a good weekend. When will u be in Cleve? Thanks for watching Jakie.
Love,
Adrienne
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Ashley Reply:
December 13th, 2010 at 9:06 pm
Hi Adrienne – Thanks for leaving a comment! Jake was great all weekend! He is one of the easiest kids I’ve ever watched. Our 2 big dogs loved him and he loved them back equally. It was really cute
I’m coming to cleve on the 16th…please have the snow cleared for me by then!! Take care! <3 Ashley
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I went to make your easy banana scramble and thought I’d add an egg white for a little more protein and what happened is it made the most wonderful pancake! I love it! Can’t wait to try some more of your recipes!
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Ashley Reply:
January 2nd, 2011 at 6:02 pm
GREAT idea!
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Hi Ashley!!
I’ve been following your blog for the past few months and I am inspired by your love for healthy food and photography! I just made the banana scramble for breakfast and it was delicious!! I am looking forward to more of your recipes and beautiful pictures in 2011.
Happy New Year!
-Andrea
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Ashley Reply:
January 2nd, 2011 at 5:55 pm
Thanks for saying hi Andrea and for the compliments!! Happy New Year to you too!!!
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I love your blog! I just found it yesterday and am trying my hardest to catch up! Can I ask, where you got those fun colored spoons??
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Ashley Reply:
January 10th, 2011 at 2:20 pm
Aw, thanks so much Jackie!!
The spoons are from crate + barrel!
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I just wanted to say I like your dog. I had a boxer once but my ex sold him. Great recipes too. Nice blog.
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Just found your blog from a blogroll! soo glad I did!! LOVE IT!! Soo dedicated now
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Ashley Reply:
February 2nd, 2011 at 9:37 am
Thank you so much!!!
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Hi!
oh, and also, whenever I manage to secure some almonds, I love whipping up some maple-almond-cinnamon butter, to top apricot and almond porridge!
It’s also a little harder to fund the recipes on a student budget, but as I don’t really follow the whole ready-meal student diet, I feel I can justify the “indulgence” of spending my money in health food shops!
I’ve been following your blog for a while, and thought I should really let you know how much I love it!
Your enthusiasm for breakfast especially has rubbed off on me, and I always end up making unneccesarily elaborate breakfasts in the morning (putting my flatmate’s cereal to shame!). I think the banana scramble is my favourite, having become my Saturday morning breakfast, although I have recently made the breakfast bakes and microwave cookies, (requiring a health food shop run to track down some buckwheat and milled flaxseed!) which are close to taking the top! I think the fact that you top most things with banana and peanut butter could be how you secured my regular readership!
As well as being delicious and healthy, I find this an excellent form of procrastination from my studies!
Living in Scotland, I feel there are certain ingredients it’s harder to get a hold of – for instance, I was delighted to find chia seeds recently, but there only seems available tiny and costly packets, so I’m having to ration them carefully! I also get so jealous of all those who can participate in your giveaways, especially for the granola which always sounds amazing!
So thank you again for some brilliant recipes and a great read everyday!
x
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Ashley Reply:
February 15th, 2011 at 8:02 pm
Thank you so much Lyndsay. I truly appreciate your comment!! It sounds like you’re doing a great job hunting down ingredients and eating great! So glad you’re enjoying the blog and thanks for saying hi.
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I just made the coconut butter and was wondering if you keep it in the fridge or pantry? I’m guessing fridge but just wanted to check
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Ashley Reply:
February 15th, 2011 at 7:37 pm
I keep it in the pantry. No need to refrigerate…at least not that I know of! It hardens at room temp, which some people freak out about…totally normal! I usually scrape it over top of my oats and it melts, or you can melt some in the microwave.
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Sarah Reply:
February 15th, 2011 at 7:46 pm
Oh, okay
Good to know!
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Hi Ashley! I’ve been following your blog for a few months now and I can definitely say that I’m addicted
I too and a pumpkin lover!!! I thought you’d like to try this “Pumpkin Mousse” recipe that I have it’s so delicious for breakfast, dessert, or anytime of the day!!
Pumpkin Mousse
-2 1/2 Tbsp Agar flakes
-1/2 c. raw cashews
-1/4 tsp. salt
-1 1/4 cup boiling water
-1 can organic pumpkin
-1/4 cup agave
-1 Tbsp cinamon
-1 tsp cardamon
Pulse Agar flakes, raw cashews and salt in the Vitamix. Then add the remaining 5 ingredients and blend until smooth. I top with some Udi’s gluten-free vanilla granola.
This is so delicious, you must try it!!
Thanks for all the great posts!!
Jamie
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Ashley Reply:
February 27th, 2011 at 6:09 pm
OMG…I have all of that on hand. THANK YOU!!! It sounds fabulous…thanks for saying hi too!
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Hi Ashley!
I love your blog! Thank you for all the wonderful recipes.
You make a ton of nut butters. I have been wanting to try them, but I hate my food processor (super loud, teeny tiny, etc). I am starting to look around. What do you have? And would you recommend it? Thoughts on other food processors you have come across?
Thanks!!
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Ashley Reply:
March 8th, 2011 at 2:06 pm
Cuisinart 11c which I love! I’ve used two different cuisinart 11c models and thought both were great [one was my mom's]. I’ve never come across anyone that had problems with their cuisinart. I would go with the 11c. The 7c, in my opinion, is slightly too small for things like veggie burgers, nut butter, etc.
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I love your unique and creative recipes! Thanks so much for sharing
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Ashley Reply:
March 22nd, 2011 at 7:05 am
Thanks so much Marie!
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Hey Ashley, Your blog is terrific! Today I reposted one of your recipes (http://birdietobe.blogspot.com/2011/04/goodness-two-ways.html). The Vegan Oatmeal Choco Banana Cookies. I made them this week and they were delicious! YUM
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Have you ever tried a savory oat/grain anything…mexican, italian, indian? Just wondering, I kind of have been inspired to try but not sure where to start.
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Ashley Reply:
April 11th, 2011 at 10:01 pm
I’ve made a few oat bowls with an egg on top, avocado, etc. and it’s delicious. Make oats, with water only and cook normally. Then just top with whatever else you made…Italian spiced roasted veggies…curry tofu…cumin spiced beans…etc. I enjoy cooking steel cut oats for savory because it holds up a little better and has nice crunch..not like hard crunch, but similar to brown rice.
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First of all, I LOVE your website. You’ve given me some wonderful inspirations regarding breakfast. But what I think I enjoy the most is your take on nut butters.
The question I have for you is: which food processor do you use or one you recommend?
Thank you!
<3
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Ashley Reply:
April 12th, 2011 at 10:57 am
Thanks Morri!! This is the version I have…except mine is the 11c. http://www.amazon.com/Cuisinart-DLC-2014N-PowerPrep-Capacity-Processor/dp/B00004WKHT/ref=sr_1_10?ie=UTF8&s=home-garden&qid=1302627328&sr=8-10 I highly recommend either size. Some days, I would love the 14c, but it also makes it harder to make a smaller batch of something. My mom has this one – http://www.amazon.com/Cuisinart-DLC-8S-11-Cup-Custom-Processor/dp/B00004S9EJ/ref=sr_1_4?ie=UTF8&s=home-garden&qid=1302627328&sr=8-4 I used it to make multiple nut butters and loved it as well!
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LOVING your blog…can’t wait to dig in!
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Ashley Reply:
April 12th, 2011 at 4:51 pm
Aw, thank you!
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Hi Ashley,
I’m new to your blog and have thoroughly enjoyed what I’ve read thus far. Congratulations on your new home and boy are you and hubby super brave and courageous for doing a lot of the work yourselves. Quick question, does your diet consist mostly of various versions of oatmeals and bakes, and if so, how in the world do you keep stay in such wonderful shape? You know how bubba gump had a million ways to eat shrimp, I’m so impressed with the many “oat”meal, bakes and nut butters that you come up with, seriously. And your photography … ahh-mazing!
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Ashley Reply:
April 26th, 2011 at 9:29 am
Hi Barbara – I’m not sure exactly what you are asking. Do you want to know if I eat oatmeal bowls and buckwheat bakes for every meal? I do not. I eat them for breakfast. I’m a little confused by the “staying in good shape” question as well. My breakfasts typically add up to about 550 calories and are filled with healthy fats, protein, fiber + nutrients. Those big breakfasts are what keep me healthy and energized throughout the day! Have you checked the ingredient lists on the recipes I’m eating? They’re not like muffins you would get at a bakery. I eat 3 meals, about that same size, and around 1-2 snacks everyday. I eat a diet very low in processed food, and I focus on balance. When I used to eat a diet full of no-fat and low-fat foods, highly processed box items, and not enough fiber + protein, I was in much worse shape. I had little energy and was hungry all of the time. I hope this helps answer your question!
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Ha! Yes, it does and I sincerely apologize for the confusing question. You answered perfectly … I love oatmeal and muffins but I pack on pounds when I eat them. Honestly I’m a bit new to a lot of these ingredients so I’m not at all sure what they are and how they’re different from mainstream stuff. I’m a newbie, I didn’t mean to offend. Thanks so much for your response.
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Hi Ashley!!!
I have been checking your blog every single day for the last months. I absolutely love your recipes and how creative you are in the kitchen. I check a few blogs everyday, but yours is the best. I actually want to start my own as well, but I guess a full time job and lack of experience is a big barrier. I love cooking healthy, I try ingredients and get inspiration from you. Sometimes my husband says that “I am obsessed with food and too healthy”. I also take pictures of my dishes… This is my passion! And would love to create something as good as your blog! Don’t really know how to start, but I just want to thank you for inspiring me! I feel very motivated.
And keep up your good ideas in the kitchen!
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Ashley Reply:
May 4th, 2011 at 11:46 am
Thanks for saying hi Natalia! I’m so glad you’re enjoying my blog and recipes.
My best piece of advice is to just dive right in and start small. It’s taken over 1.5yrs to build up my blog and there is still a ton of room to grow. I didn’t even start photographing with a dSLR camera until I started the blog either. Even with a busy schedule, sometimes blogging is such a nice release…and I always hated writing in school, so it’s kind of funny I do it everyday now! Good luck!
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I just linked your Cherry Almond Vanilla Buckwheat Bake on my blog post today!
I absolutely love your site!
http://birdietobe.blogspot.com/2011/05/cravings.html
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Ashley Reply:
May 19th, 2011 at 7:18 pm
Awesome! I’ll check it out!
And thank you…means a lot!
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Hey ashley! I have a quick question for you
I buy my peanut butter from Whole Foods, the kind that you can grind up yourself there from the peanuts. I really love it, but I wasn’t sure if because it doesn’t have preservatives if I should keep it in the fridge at home? Sometimes that makes it harder to spread later on, but i don’t want it to spoil.
Also, is this the best type of “healthier” peanut butter you’ve found? I think I remember seeing that you grind your own, but I don’t really have a food processor, just a blender.
Thanks for taking the time to answer this in advance. I read your blog everyday and have used it to get my family who is skeptical of healthier foods acting enjoying them! I appreciate all the time that you put into this and I hope you enjoy doing it as much as we enjoy reading it
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Ashley Reply:
May 27th, 2011 at 8:15 pm
Hi Melissa – The fresh ground is healthier in that there are no added ingredients. Unless sometimes, they fill the machines with honey roasted nuts or salted, etc. Almost all nut butters have added salt, sugar, and palm fruit oil. The oil helps it solidify, which makes it the “no stir” kind. The kinds with the oil, actually have no oil added. Some of the less natural brands like Jiff, Peter Pan, etc. have many other ingredients. As far as refrigerating…technically you are probably supposed to store them in the fridge. However, I typically am only buying a quantity that I would eat within 2-3weeks. I’ve never had a problem with the nut butters turning rancid, because I keep them in a pantry that doesn’t have a lot of heat fluctuation. If I make a nut butter at home and include flax, I will refrigerate that because flax stores best in the fridge. It’s kind of up to you on that one.
Hope this helps!
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Hey! I loveeee your blog! All the recipes and stuff are great.
So last week I was in Colorado for my cousin’s graduation for the Air Force Academy. I had never been to Colorado before and I loved it. While we were in Colorado Springs, we visited this one place to eat called OPB&J. It stands for Organic Peanut Butter & Jelly. It’s basically like a subway, but they have pb&j’s instead. It was fantastic! Since, you live in Colorado, I was wondering if you had ever been before? If not, I highly recommend it!
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Ashley Reply:
May 30th, 2011 at 9:07 pm
Ummmm, that sounds to die for!
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Hi Ashley -
I live in Telluride and enjoy reading your blog! Couple of gluten/veggie eating options in Telluride if you don’t know about them yet…….
Brown Bag – they have wonderful creative sandwiches and gluten free bread
Also La Cocina De Luz – great mexican rest. with gluten free options
Brown Dog Pizza has Good Gluten Free Pizza
Butcher and Baker – Also really good and gluten free options
*All these above are on Main Street – Colorado avenue in Teluride
Allreds – upscale dining and beautiful views at top of Gondola Station has gluten free options – Very Good.
Also there is the Farmer’s Market on Oak Street in Telluride on Friday’s
Happy Festival – gonna be a great one!!!!!
Peace and Light,
Mary Frances
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Ashley Reply:
June 11th, 2011 at 10:04 pm
I love you right now!!!!!!!!! I’ve been stressing about the food situation!!!! I’m writing down your suggestions and going to check where they all are on a map! Are you going to the festival?? My friend told us about the farmers market…we’ll definitely be there!
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Ashley, I love your blog adn your recipes are inspiring! As I’m in the UK we don’t often have all of the ingredients as readily available but I’m giving it a go (and the internet is a wonderful thing when i comes to ordering unusual foodstuffs!). I have a question about your ground buckwheat / flax (loving the buckwheat bakes!):
I am grinding up my buckwheat to make flour (and the same with the flax seeds) but i have no idea how long this would store for. I’m currently grinding it fresh each time, which can be a bit of a pain in the ass (and time consuming!). I just wondered, do you grind up a batch and pop it in a storage container to use as needed? For the flax, should I put the ground up flax in the fridge? Sorry for firing loads of questions at you! Thanks in advance
Natalie
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Ashley Reply:
July 27th, 2011 at 10:38 am
Hi Natalie!!
The ground flax should definitely be stored in the fridge as it can turn rancid quickly. It’s also advised to keep the whole seeds in the fridge for maximum freshness. I have so many random seeds + flour containers/bags in the fridge! haha As for the buckwheat, I don’t refrigerate, however I would use it within 2-3 weeks and keep it in a sealed container. If it smells funky, ditch it, or if you have room keep it in the fridge and it will last a few extra weeks. HOpe this helps!!
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Natalie Reply:
July 29th, 2011 at 7:10 am
Thanks Ashley, that’s really useful! I bought some coconut flour yesterday, and tried your coconut creme / fluff topping my oats but i’m on the fence at the moment, i can’t decide if i like the taste or not! Have you tried subbing it into your buckwheat bakes, i.e. 1T coconut flour for 1T buckwheat flour? I think i might try it over the weekend
that or a banana scramble… yummer! I also tried the cinnamon omlette but i couldn’t quite get the mthod to work – i think it may have been a combo of a pan losing it’s non-stickness and i didn’t have the foil super tight over the pan – does it need to be so that no air can escape? Mine was more like loosely scrunched at the edges. It was still tasty, just not very pretty! Thanks again 
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Ashley Reply:
July 29th, 2011 at 9:46 am
I haven’t tried adding 1T coconut flour to my buckwheat bakes, but I’m sure that would work! The banana scrambles are deeelicious!! Hope you enjoy. As far as the cinnamon omelette goes….I don’t think I had it sealed super tight. It could have been your pan, but I don’t use non-stick pans and it worked fine. I just make sure the heat isn’t too hot, so it cooks slowly + evenly. If it’s too hot, it might cook on the bottom + edges too quickly. Glad you’re having fun experimenting!!
I have become addicted to your buckwheat bakes. I have made the oven and microwave version and they are DELICIOUS! My kids also eat them. It is great to be able to feed them something other than sugary breakfast cereal. They love to eat their ‘cake’ for breakfast.
Keep the awesome recipes coming!!
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Ashley Reply:
July 27th, 2011 at 10:36 am
Woohoo!!! Thanks for letting me know. I love hearing when kids love healthy breakfasts!
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Hi I was wondering how you follow Body Rock? Do you pick out random routines or do you follow each day? Also, do you have a HIIT program your prefer?
Thanks!
lara
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I have been following your blog reading about your issues with gluten. I find them very similar to mine. I have tried avoiding gluten for few days and also did a cleanse similar to yours. But surprisingly my body shows no discomfort on the same day. I feel extreme cramps the next day of eating anything with gluten. Have you noticed something similar. I want to avoid gluten for longer period this time and watch what results I see. Has switching to non-gluten based diet been difficult?
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Ashley Reply:
August 2nd, 2011 at 10:30 am
Now that my system is clear of gluten, it usually reacts almost exactly 24hrs later, if I do eat gluten. So yes, that sounds somewhat similar. I did some reading + heard from other commenters that it can take around 3 weeks of not eating gluten for it to clear out of your system. Transitioning was pretty difficult, especially going out to eat. It doesn’t make things easier that I’m also vegetarian [no fish either]. I have been able to tolerate beer, because it is fermented. Good luck figuring everything out!
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Just stopping by to say that I found your blog yesterday and I’ve spent the better part of today’s work day browsing it! I’m in Texas for work and may I state that I would like nothing more than to teleport back to my kitchen where my food process lies, make sweet food processing love to create some of those FABULOUS nut butter recipes you have so kindly posted, then teleport back to my work’s lodging.. pool side? There’s nothing wrong with eating that chocolate chip cookie dough butter straight from the tub pool side.. right?
Keep up the good work!
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Ashley Reply:
August 14th, 2011 at 7:21 pm
Aww, thanks for the comment Caitlin!! Definitely nothing wrong with pool side, nut butter dipping!!
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I love all these recipes! Please please make an edible perspectives cookbook with lots of great photos. It’s a sunny day, but I can’t tear myself away from the computer screen looking at this blog!!
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Ashley Reply:
August 20th, 2011 at 12:25 pm
Oh my gosh…you just made my day! Thank you so much for your sweet comment.
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I just wanted to say thanks for all your great recipes! I am gluten free and have been enjoying your healthy breakfast ideas almost daily. I just stubbled across your blog a couple of weeks ago and I am hooked! Your recipes have gotten me out of the I don’t feel like cooking rut.
Nicole
Thanks for taking the time to share your yummy recipes!
With much gratitude,
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Ashley Reply:
August 24th, 2011 at 12:34 am
That’s so great to hear Nicole!! I’m so glad you found my blog and that it is helping you!
Thanks so much for saying hi!!
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Just recently found your blog and love love it! I am revamping my diet to a vegan, gf diet and already after 5 days feels so so much better than i have for a long time. However I’m sort of old-school and wonder if you have a favorite cookbook that is vegan/gf to recommend (or a couple).
Thanks for all your wonderful posts and recipes!
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Ashley Reply:
September 12th, 2011 at 11:24 am
Hmmm, Clean Food is vegan and mostly GF and Clean Start is vegan + GF. Those are the only cookbooks I have that are both. Hope you like them! Thanks for saying hi!!
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Hi Ashley
I have been reading your blog for many months and continue to enjoy every bit of it. Over the past few years I have been changing my diet and find your recipes and photo’s really inspiring and helpful. The nut butter’s are amazing. Keep it coming!! Ann
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Do you have a Gluten Free sandwich bread recipe that you have tried and liked the results?My son is Autistic and will not eat certain things( nuts,seeds)that are sometimes added to recipes.Thank you in advance for any help.
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Ashley Reply:
October 2nd, 2011 at 10:13 am
Unfortunately, no. I haven’t made a “real” bread. I’ve made a few bread substitutes that you can check out under the “bread” section on my recipe page. I just made a few new variations that aren’t on that list – http://edibleperspective.com/2011/09/savory-zucchini-herb-bread/ http://edibleperspective.com/2011/09/simple-cinnamon-zucchini-bread/ The savory zucchini “bread” is nut free and you can always leave them out of the other recipes as well. Hope this helps!
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HI Ashley,
I was just wondering what type of camera and lens/lenses you use to take all your great pictures? The detail you get on all your close up food shots is amazing! I’ve been using a canon Rebel xti and an 18-135 mm lens for just a little bit of everything, but can’t seem to get much detail in close ups. I think I’ll be jumping up to a 50mm here soon for more experimenting. Your photos are amazing! As a side note I have been seeing the Peas and Thank You cookbook everywhere and those pictures make it look appetizing to be a vegan
Lani
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Ashley Reply:
October 18th, 2011 at 8:38 am
Hi Lani! I use a Rebel xti as well, with the 50mm 1.8 or a Tamron 28-75mm f2.8. Thanks so much for the compliments on the photos. It’s so funny though, because I look at other photos and wonder the same thing. I’ve always felt my photos weren’t quite as crisp as they should be. One huge way of improving the sharpness of your photos is with a tripod. I was a skeptic at first and it took awhile to get used to because you have to adjust it for every shot, but it really does the trick. Unless there is a LOT of natural light, where I can keep my ISO at 200 and shutter speed around 60-80, I typically use the tripod. Here is a post I did on tripods with my photography: http://edibleperspective.com/2010/11/see-the-difference/ Also, make sure your shutter speed isn’t lower than 60 if you’re trying to go handheld. Even at 60, you will see a bit of camera shake. I hope this helps! Thanks so much about the cookbook too!
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Hi,
I have a question for you regarding your blog. Please contact me when you get a chance.
Thanks!
Jackie
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