Lilyʻs "Deliciously Donut" 8th Birthday Sleepover [w/ Corn, Edamame & Black Bean Salad]

In our family we donʻt have birthdays.  No, weʻre more birthday week kind of people.  In a family of six I really enjoy being able to focus on one person and remember why they in particular are so special to our family unit.  Last week our oldest child turned eight.  I still canʻt believe it, I feel like Iʻm still in a little bit of shock.  Like I gave birth 8 years ago and forget everything up until today and how do I already have an eight year old? Breathe.

For Lilyʻs birthday she really wanted to have a sleepover with her best girl friends.  They had a blast playing dress-up, shrieking and running in circles and watching movies into all hours of the night.  Literally, all hours, I got the last one to sleep around 2am.  Mom life is hardcore sometimes.

The theme for her sleepover was Deliciously Donut!

Cake by Mom!  I used this awesome Wilton cake pan that can do any number or letter.

Happy Birthday to Me shirt from Childrenʻs Place via Noni of course! 

Chocolate Milk and Sprinkles for breakfast, what else could a little girl ask for?

Lilyʻs birthday "cake"! 

Happy Birthday Lily Pax!  You are loved. 

Teaching Daddy how to make a bracelet, her new favorite hobby. 

Pre-sleepover spaghetti dinner with friends!  

In addition to her birthday sleepover we had; cupcakes at the beach with friends (twice!), went to see the new Planes: Fire & Rescue movie and went to the annual Midsummerʻs Night Gleam at Fosterʻs Botanical garden.  All in all a great week to celebrate a rad little girl.

On the night we saw Planes we had dinner at a friendʻs house in Waikiki and since I had a random bunch of corn I decided to make this salad.  Super light, fresh, and fast it was great on a hot day.  I took the pictures before I added the cilantro but I really like the flavor with it included. 

Corn, Black Bean and Edamame Salad

2 ears of corn, cooked, with kernels cut off

1 can of black beans, rinsed

1 jalapeño, diced 

1 cup shelled edamame, cooked

1/4 cup cilantro leaves, chopped

For the vinaigrette:

2 limes, zest & juice

1/4 cup Apple Cider Vinegar

1/4 cup honey

1/4 cup olive oil

salt & pepper

• Combine corn, black beans, jalapeño and edamame in a large bowl.
• In a separate jar combine all ingredients for vinaigrette adding salt & pepper to taste,  mix dressing well and pour over salad ingredients. 
• Add fresh cilantro and toss to combine.
• Cover dish and refrigerate at least one hour.