Oh JoyOh Joy

make a tropical breakfast basket...


I have the hardest time making time to eat breakfast during the weekdays because I'm so busy getting everyone else ready to go, go, go in the mornings! So anything that can be prepped in advance is always a big help. And since I love having a mix of different things, we want to show you how easy it is to put together a mini breakfast basket like this one!

a tropical breakfast basket

You'll need:

A variety of easy-to-eat fruit and other healthy morning favorites like:
- Grapes
- Papaya
- Dragon Fruit
- Bread
- Yogurt w/ Kumquat slices
- Kiwi
- Banana
- Watermelon
- Mandarin Oranges

a tropical breakfast basket

Then, simply assemble a variety of items mixing colors, textures, and variety. In some cases, you can prep them the night before so it's ready to go in the morning. And then, simply add any super fresh items like yogurt or sliced fruits right before enjoying.

a tropical breakfast basket

These also make for a fun breakfast option to prepare for the whole family or for a having guests over. It's healthy, easy, and looks beautiful!

Items shown: Target napkin (past season), Local + Lejos turquoise & pink baskets (past season),Indego Africa pink woven basket, Indego Africa black woven basket (past season), Leif spoons (past season).

{Photos by Casey Brodley, styling by Julia Wester, and crafting by Jess Hong.}

a Brie, Apricot, & Blackberry Grilled Cheese...

Brie, Apricot, & Blackberry Grilled Cheese

In honor of National Grilled Cheese Day, we're sharing an office favorite—Brie, Apricot, & Blackberry Grilled Cheese! It's the perfect mix of sweet and savory, and oh-so-comforting! Here's how to make one...

Brie, Apricot, & Blackberry Grilled Cheese

You'll need:

- sourdough bread

- butter

- arugula

- mint

- basil

- dried apricots

- brie cheese

- blackberry jam

Brie, Apricot, & Blackberry Grilled Cheese

Grill the buttered bread and brie cheese on a pan at medium to high heat until cheese melts. Then top with everything else, sandwich it together, and give one last quick grill on both sides. Garnish with chopped mint.


Items shown: Anthropologie plates, Ikea glasses, CB2 napkins (past season), Oh Joy! for Target citrus shaker (past season).

{Photos by Casey Brodley, styling by Julia Wester, and assistant styling by Jess Hong.}

oh joy day trip: arts district...

oh joy day trip: arts district

For our newest Oh Joy Day Trip, we're heading to a hotspot...the Arts District in Downtown Los Angeles! This area has seen major revitalization in the last few years and has turned into a mecca of cool shops, restaurants, and places to be inspired. Come see!


honey chickpea salad!

honey chickpea salad

The Oh Joy Office is on a bit of a health kick right now (except for me who will continue to believe that ice cream is high in Vitamin C ;P), so we're sharing this simple, yet delicious, recipe of an office favorite—Honey Chickpea Salad! Here's how...


play with your food!

play with your food / oh joy

I've always admired those moms who make fun faces or shapes out of food for snack time—there' something so charming about it, but it also seems like it takes a TON of time. So rather than write it off and assume it would take too much time, we challenged ourselves to create a fun, healthy, and delicious afternoon snack for your little ones. Today, we've partnered with Wonderful Halos mandarins, who we've loved as a family snack for years, to bring some playful snacks to life!

play with your food / oh joy

play with your food / oh joy

1. Blow Fish — Snack time can be hard when your kids are need a boost of energy before dinner and you don't want them to fill up on heavy snacks that will spoil their meal. By turning a Wonderful Halos mandarin into this super cute blow fish, it provides just the right bit of sweetness they crave but in a healthy way. With half of a Halo, we added in carrot sticks to make the spikes, cucumber peels for the seaweed and fish's mouth, and blueberries for the bubbles! Finally, use sprinkles, rice, or sesame seeds for the eyes.

play with your food / oh joy

play with your food / oh joy

2. Palm Tree — For the summer or as an ode to an upcoming vacation, try making a Halos palm tree! This scene is a fun one that the whole family can nibble at. Use segments of the Halos to create the tree fronds, then add celery for the base, grapes as coconuts, and cucumbers and cucumber peel for the grass. This one is quick and easy and could be created in five minutes!

play with your food / oh joy

play with your food / oh joy

3. Happy Face — I love this sweet little face! Start by cutting off the very top of the Halo and then add in curled pieces of the rind. Add a sprig of celery leaf and cut eyes and a mouth from the cucumber peel. This one could be customized in so many ways to make the hair as crazy and outlandish as you want. It's also a fun one for kids to take part in help making snack time extra fun.

play with your food / oh joy

play with your food / oh joy

4. Pattern Play — If you want to get a little more serious, try using Wonderful Halos and some other fruit friends to make a pattern. This is a fun option if you're having a group of kids over after school to make something that feels special. Additionally, it won't take too long for multiple kids to create this one. Simply arrange segments of Halos along with blueberries and sliced kiwis in a pattern on a plate!

play with your food / oh joy

play with your food / oh joy

5. Puppy — How sweet is this little guy?! This one is guaranteed to bring a smile to your babe's face and award you the Best Parent Ever trophy for making snack time epic. Combined sliced Halos, segmented Halos, and slices of the rind to create the body of the pup with small grapes for the paw, blueberries for the nose, and sprinkles or rice to make the eyes.

When kids enjoy what they are eating, it makes a healthy snack more fun. We promise it will be as fun for you as it is for them!

*This post is brought to you in partnership with Wonderful Halos. All words are my own.

{Photos by Casey Brodley, styling by Julia Wester, and food art by Jess Hong.}

flower pot cupcakes!

Flower Pot Cupcakes by Weelicious

In celebration of our recent Garden Party on Saturday for my girls' birthday (I'll be sharing photos soon!), here is a fun recipe by the amazing Catherine of Weelicious that would be perfect for a garden-themed party (birthday, shower, anything)! These are so crazy cute and surprisingly easy...


{oh joy eats} laurel point...

laurel point

It's been a while since we've shared some local Los Angeles eats because I worry about it not being interesting to those of you who don't live in LA. But since some of you do still write in asking for restaurant suggestions when you do visit LA, hopefully, you still enjoy these and can bookmark this post for a future trip! 

Our most recent food adventure took us to Laurel Point in Studio City...


make mini mousse!

make mini mousse

Sometimes you want a luxurious dessert but you don't want too much of it. I always loved chocolate mousse as a kid because I thought it was so fancy, and I still love it today as a light and fluffy (yet still fancy) dessert. Today, we made these mini mousses—in strawberry, caramel, matcha, and salted caramel flavors. Here's how... 


a funfetti crepe cake...

a funfetti crepe cake

When it comes to making a special dessert or cake, anything that feels special without taking up too much time is always a plus in my book. Today, we've partnered with Seventh Generation to share this recipe we came up with—a no-bake funfetti crepe cake that is just as beautiful as it is delicious. It can get a little messy to make and eat, but it's worth every dab of whipped cream you'll have to wash off your plates! Here's how...

You'll need:

- 30 Crepes (store bought in packs of 10, but here's a recipe if you'd like to make your own)

- 4 Cups Heavy Whipping Cream

- 1/2 cup sugar

- 1/3 cup strawberry jam

- sprinkles

a funfetti crepe cake

Here's how... 

1. In a metal bowl, combine whipping cream, sugar and jam.

2. Use an electric mixer to whip together until stiff peaks form. 

3. Begin building your cake by placing down one crepe as the base. Add one large spoonful of the whipped cream and spread a thin even layer over the crepe. 

4. Stack another crepe on top of the whipped cream layer, and continue alternating until you've used all of the crepes.

5. Finish off your crepe cake with a layer of whipped cream on top - add fun sprinkles as a garnish! We also added some crumbled meringues for extra texture!

a funfetti crepe cake

Finally, it's gonna get messy, so we use Seventh Generation's Free & Clear dish soap to wash all cream off the sticky dishes and bowls. It's non-toxic and plant-based, yet tough on grease and dried-on foods (and lots of whipped cream in our case)!  Which means it's safe for kids to help clean the dishes because it doesn't leave behind potentially harmful residue.

a funfetti crepe cake

Because of the fresh cream, make this cake prior to your special occasion and refrigerate until serving. It's best if enjoyed the same day!

{Photos by Casey Brodleystyling by Julia Wester, crafting by Jess Hong. Recipe by Oh Joy. Props include: Leif Spoons, Leif Napkin, Target Canisters}

a hearty fall salad for brunch!

Fall Brunch

I love brunch. Like I love brunch more than a lot of things. But you know what brunch usually doesn't have? Salad! And as much as I'd love to eat only eggs and carbs for brunch, sometimes you need some of those greens for your growing bones, too. So today, we're sharing a recipe we created for a hearty fall salad that's perfect for brunch (or lunch or dinner, too ;). Here's how to make it...

Fall Brunch Salad

You'll need:

For the salad:

- 16 oz kale

- 1/2 cup thinly sliced brussels sprouts

- 1/3 cup thinly sliced beets

- 1/2 cup pomegranate seeds

- 1 cup micro greens

- 2/3 cup feta cheese

- 1/2 cup julienned heirloom carrots

- 1/3 cup pistachios

- 2 cups cubed, roasted butternut squash

- 3 tbs honey

- salt & pepper 

For the dressing:

- 1/3 cup apple cider vinegar

- 3 tbs maple syrup

- 1/4 cup olive oil

- salt & pepper, to taste

Fall Brunch Salad

Here's how:

1. Preheat over to 375 F. Toss diced butternut squash with honey, olive oil, salt, and pepper.

2. Bake for 15 minutes, stirring half way through to evenly brown. The squash should be slightly tender and lightly browned.

3. In a large bowl, combine all salad ingredients—kale, brussels sprouts, beets, pomegranate seeds, micro greens, feta, carrots, and pistachios. Allow for butternut squash to cool for 15 minutes before adding to the salad. 

4. Prepare the dressing. In a small bowl, whisk together all the dressing ingredients. 

5. Add butternut squash and mix in dressing. Salt & pepper to taste.

Fall Brunch Salad

Add the salad to your other dishes, and you'll feel much better having this dose of green!

Fall brunch table runner

And, to spruce up your brunch table quickly and easily, we added in a faux leaf garland and mixed in some real eucalyptus and flowers. It made for a centerpiece that lasts longer and costs a lot less since you can use the garland over and over again.

{Photos by Casey Brodleystyling by Julia Wester, crafting by Jess Hong. Tabletop items: Pehr runner, Target flatware, 1882 Ltd Plates, Pehr napkins, vintage glasses.}