4th of July Berry Cake!

I love the 4th of July! It's so fitting that it's basically the half-birthday of Christmas, because I feel an almost Christmas-y festivity about this holiday. I love the decor and the patriotism and the community vibes - there is nothing bad about this holiday! I especially love staying home and being in our little town, because people really go all out, decorating their golf carts and driving them to the local parade and fireworks. It's just good exuberant fun for all. I make this delicious berry cake every year (it's my big sister's recipe) and I can't believe I haven't shared it here on the blog before. Last year we actually had a #kitchenfail and I dropped this cake on the floor just after I pulled it out of the oven. There was no saving it, it literally smashed into a sopping mess. It was a sad moment, and even sadder when we pulled out forks and tried to eat the parts that didn't actually touch the floor... don't judge. It's really good cake.

The secret ingredient that makes this cake really really special is the moisture factor - the strawberry yogurt gives it an almost pound cake effect (without the extra calories!) And even though Cool Whip is not something I usually reach for in my kitchen, when it's mixed with the yogurt, it is the dreamiest topping. Basically this cake is fit for a unicorn. Make it and wow all your people on the 4th!

Ingredients:
- 1 box white cake mix (usually calls for eggs and oil, as well)
- 1 large tub strawberry yogurt (I love the Stoneyfield brand)
- 1 tub of Cool Whip
- strawberries (sliced lengthwise) & blueberries

Method:
1.) Preheat oven and oil a 9x13 glass pan. Prepare cake mix according to the box. This usually calls for a few eggs, oil (I replaced vegetable oil for coconut) and water. Blend everything together.

2. Add in 1 cup of strawberry yogurt to the cake mix. Mix well, until completely blended in. The mix should take on a slightly pink hue - this just makes it good unicorn fun.

3. Pour cake mix into the oiled pan. Bake according to instructions on box, about 33-35 minutes. Cool cake completely before adding whipped topping.

4. To make topping, combine 3/4 tub of Cool Whip with 1 cup of strawberry yogurt. Mix well with a spoon, until completely combined. Spoon on top of cooled cake.

5. Top in a flag design with sliced strawberries and blueberries :)

Notes:
- I baked this cake the night before to ensure that it was completely cooled before adding the topping. If you don't give it enough time to cool, the whipped topping will liquify. Which probably would still taste good, but look kind of unpatriotic.
- This would also be really fun if made into cupcakes! Just follow the recipe on the box for cupcake instructions.

I hope you have the absolute happiest, most patriotic holiday with your friends and family! Celebrate the joy of being an American! And if you happen to make this cake, please tag me on instagram, I'd love to see your creation! - @oykristen #Oy4thofjulycake

P.S. - You can shop my stars and stripes tank here.

Watermelon Mojitos!

I know that it's not officially summer yet, but the temperatures in Georgia have reached into the sweltering degrees, so that means its time for weekly watermelon runs to the grocery store. I love the combination of watermelon, lime and mint, and I whipped up a few treats this week re-imagining this symphony of flavors in a few fresh ways. This mojito was by far my favorite, so I wanted to quickly share it here with you all in case you need a new cocktail for those Bachelorette viewing parties. P.S. I'm not watching this season because I am on a strict bedtime schedule. My 5-month-old shows no middle-of-the-night mercy. Hence the cocktail creations :)

Ingredients:
- 1/4 watermelon, cut into chunks
- 20 mint leaves
- juice of 1 lime, plus more cut into wedges for garnish
- 2-4 tbsp. maple syrup (depending on how sweet you like it)
- 3/4 cup light rum

Method:
1. Puree the watermelon in a high-speed blender (I love my Vitamix) until consistency is smooth, about 1 minute.
2. In a pitcher, combine watermelon puree with 2 tbsp. maple syrup, rum and the juice of 1 lime. Stir vigorously to combine.
3. Place several mint leaves in each individual glass and muddle. Add ice and pour in watermelon puree mixture. Garnish with more watermelon chunks, lime wedges and mint leaves. This serves 4-6.

Notes:
- Some people might prefer to strain the watermelon puree to have a more juice-like consistency. I like the frothy, smoothie-like consistency because it almost feels healthy? (Don't tell me that it's not - watermelon is FRUIT.) It's totally your preference, so if you like it that way, by all means STRAIN.
- With the subtraction of the rum, this exact recipe makes great popsicles! My son has been eating them (and asking for more!) all week :)
- Feel free to add more maple syrup if you like it sweeter, more lime if you like it more sour, or more rum if you like to have a goooood time ;)

I hope you have the happiest happy hour with this recipe! Let me know if you decide to give it a try! xox.

Spinach Salad, 2 Ways.

I hate to say that I'm on a diet for two reasons. The first being that "diet" sounds so negative and restrictive and I just don't think it's a realistic way to live. I am not a person that thrives on deprivation. I don't find it cool, endearing or impressive. But the second reason is that the kind of diet I'm currently on isn't really a traditional diet - it's mostly about being extra mindful about the kinds of things I'm putting in my body. I am breastfeeding a little giant and I don't think "dieting" in the traditional sense of the word is very healthy or sustaining for my little person. So I am fumbling around, figuring how the best way to eat healthy & wholesome for him while still achieving the right amount of weight loss for me.

I knowwwww that it takes time to lose baby weight. But I also know it's not going to just fall off, especially after baby #2. And I would like to fit into my clothes one of these days, you guys. That would be fun. So I am doing my best, cutting sugar and alcohol (again, for the most part - I will allow it here and there if it's a special occasion.) I am trying to focus on what I can eat instead of what I can't. So while I am trying to have lots of fresh fruits and veggies and wholesome carbs and - I am allowing myself to eat these lactation cookies. They are really tasty, and the only sweet thing I'm having in my life right now. But they are doing the trick!

I try to eat a salad every day for lunch. I am mostly annoyed with salads because they are rabbit food, so they have to be goooood if I'm going to eat one every day. These are two recipes that I love having over and over again, and I thought it was high time that I share them with you. I can barely call it a recipe, because I mean, it's salad. But still - here are two that are so super duper tasty and wonderful.

Salmon + Caper Salad.
Ingredients:
- spinach
- salmon*
- 2 tbsp. capers
- 2 tbsp. sun-dried tomatoes
- 2 tbsp. shaved Parmesan cheese
- 1/2 an avocado, sliced lengthwise
- 1/4 cucumber, thinly sliced
- the juice of 1/2 a lemon
- olive oil + balsamic vinegar to taste

*I like to prepare my salmon by putting it in a glass pyrex dish, pouring some Italian dressing over the top and baking it at 400 degrees for 15-20 minutes. It's divine.

Method:
I start with a bed of lettuce, add the other ingredients, drizzle with the olive oil, balsamic vinegar and lemon juice, and then chop up really good. I've realize that I enjoy salad way more if I chop it and mix it really well.

Strawberry & Goat Cheese Salad.
Ingredients:
- spinach
- 1/2 chicken breast*
- 2 tbsp. sliced almonds
- 2 tbsp. crumbled goat cheese
- 1/4 cucumber, thinly sliced
- 1/4 cup each: sliced strawberries, blueberries, blackberries
- olive oil + balsamic vinegar to taste.

* I prepare my chicken breast by boiling it for 20 minutes in a pot of salted hot water. Once the meat is cooked and white all the way through, I drain it and immediately shred. I usually prep this on Sundays and keep the chicken in a seal-fresh container, using it throughout the week for anything from salads to tacos. It's super helpful to have cooked protein on-hand at all times!

Method:
Start with a bed of spinach, layering the rest of the ingredients on top. I like to dress with the olive oil and balsamic, but if you have access to sweeter balsamic vinegars (like pomegranate, etc.), this is a great salad to use it on! :)

And there you have it! Any yummy salad combos you'd like to share with me? I'd love to hear!

The Simplest Banana Bread.

A cold front came through the south this weekend, just when we thought for sure that spring was in full force down here. Oh Georgia, make up your mind! With the burst of cold, I woke up craving something warm and home-y. Since Stevie was gone playing guitar at church, I decided to spend a little time in the kitchen with Everett while Dax napped. Everett has been quite the little helper lately, and he loves standing on his special stool and helping me dump all the ingredients for simple recipes like cookies and breads, or 1-pan dinners. He was begging for this one the entire time it baked. Let me just say that 55 minutes of a toddler begging for banana bread feels, well, longer than 55 minutes.

Ingredients:
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 2 eggs
- 2 large bananas, browned, either mashed or sliced
- 1/4 cup almond milk
- 1 3/4 cups whole wheat flour
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- Optional add-ins: dried cranberries, dark chocolate chips, shredded coconut, etc.

Method:
1. Preheat the oven to 325 degrees and grease a 9x5 loaf pan (my absolute favorite here).
2. In a large mixing bowl, combine the melted coconut oil and maple syrup. Add in the eggs and beat well, followed by the almond milk and finally, the mashed/sliced bananas.
3. Add the baking soda, vanilla, salt and cinnamon - blend lightly.
4. Slowly add in the flour while your mixer is still running (if you have an upright mixer like this), otherwise, slowly add and whisk to combine.
5. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Allow bread to cool for 5-10 minutes, then transfer to a wire rack to finish cooling and slice.

A few notes:
- I didn't add any mix-ins because I was craving a really simple bread, but I think this would be almost sinful tasting with the ghirardelli dark chocolate chips.
- I never used to think a wire rack for cooling was necessary, but after purchasing this one, I can't believe how evenly everything cools. It's definitely worth the investment! I love using this bad boy.
- I doubled this recipe and froze the other loaf for later this week when we have family in town. I double most recipes these days and save half for another meal later - its so helpful.

What are your favorite comfort recipes? Its my goal to clean up our recipes so they still taste great but consist of more healthful ingredients. Happy cold front to all of you, my East Coast friends!

Dragonfruit Smoothie Bowl.

This is officially the prettiest food I've ever assembled. I mean, look at that pink bowl of fruity goodness. Yum! And spoiler alert - it tastes as grand as it looks. I've been on the acai berry bowl kick for a while now, but since discovering another exotic pretty food - pitaya (also known as dragonfruit), I've been whipping these up in my Vitamix and it couldn't be a more delicious snack. Or breakfast. Or lunch. I really like food that can multitask for me, and this one is good any time of the day :)

Ingredients:
- 1 serving Pitaya Smoothie packet (4-packs found in the freezer section of your grocery store, next to the frozen fruit, right next to the acai berry smoothie packs) - I like the Pitaya Plus brand
- 1/4 cup Almond Milk
- Fresh fruit of your choice - strawberries, blueberries, kiwi, bananas, sliced
- Toppings of your choice - I like granola, chia seeds, sliced almonds, shredded unsweetened coconut

Method:
1. Run 1 frozen packet of pitaya under cold water for about 20 seconds. Then add packet to a blender (I love my Vitamix), and combine with 1/4 cup almond milk. Blend until smooth.
2. Pour pitaya mix into two bowls.
3. Top with sliced fruit and all the yummy toppings.

Ta da! You're done! Eat aaaaaalll that goodness up now.

P.S. - This would make a lovely Valentine breakfast.
P.P.S. - My acai berry bowl recipe here, case you're like me and can't get enough of the smoothie bowl trend :)