Nicole Keshishian aka kalejunkie wears luxury linked Spinelli Kilcollin rings while baking in brightly lit kitchen
Back to Journal

SK Circle | Mother's Day with Nicole Keshishian

Meet Nicole Keshishian, the creative force behind Kalejunkie — a vibrant food and lifestyle platform that has redefined what it means to eat well without sacrificing joy. As a devoted mother to two energetic boys, Nicole seamlessly blends her passion for family, food, and fashion into her daily life. Her love for jewelry adds a touch of personal flair to her culinary creations, reflecting a lifestyle that embraces both nourishment and style.​

Today, Nicole is renowned for her crave-worthy recipes, like her viral Tahini Chocolate Chip Cookies and Ultimate Kale Salad that celebrate real, whole ingredients without rigid rules. Through her blog, cookbook, and social media presence, she empowers a global community to embrace food freedom and find joy in the kitchen.

"Wherever I go and whatever I do— whether I’m in the kitchen or out living my life—my Spinelli Kilcollin jewelry comes with me. It's not just for special occasions, it's jewelry that's meant to carry you throughout life."

SK: How has motherhood changed the way you experience cooking and baking?

Nicole: Motherhood has definitely changed the way I experience cooking and baking. Before having kids, making food was just about throwing something together quickly and eating—mostly for sustenance! After I had kids, I realized that food is so much more than sustenance and nutrition. Food is LOVE. Now when I make food and bake, I do it with love in mind. I am more thoughtful in the meals that I prepare and create foods that I think my boys will love. And then when we sit down for a meal together, I love the conversations we have and the laughs we share, bonded by the meal on the table. It doesn’t always go that smoothly with my two picky eaters, but whether they like what I made or not, I still hope that they remember me for caring enough about them to prepare food that nourishes their littles bodies and soul.

SK: What’s one of your favorite memories of being in the kitchen with your kids?

Nicole: Now that my boys are 8 and 10, they aren’t as interested in cooking with me, as they were when they were younger - that makes me sad sometimes! Time truly passes fast. I will never forget the time I spent with the boys baking and cooking during the pandemic. Since we were all home, cooking and baking was one of the ways we passed time and bonded. Any time we made cookies, the kids ate so much of the batter there was hardly any left to make the actual cookies!

SK: Your jewelry moves with you—through flour-dusted hands, mixing batter, and holding your child’s hand. How does it feel to wear something that isn’t just for special occasions, but part of your daily life?

Nicole: My jewelry is part of my identity and I only wear jewelry that is timeless and isn’t reserved for special occasions. My SK pieces are exactly that. They make me happy any time I look down at my hands and see the rings on my fingers; whether they are covered in food or when I’m glammed up for a night out or attending my sports games, my jewelry moves with me. I don’t have a daughter to pass my jewels too, but I do have a beautiful niece who will inherit my pieces and hopefully she will see how my jewelry carried me through life.

Lemon Raspberry Cake

Makes 8-10 servings

Ingredients

  • 2 cups all purpose or gluten-free 1:1 baking flour (NOT packed)
  • 2 tsp baking powder
  • 1 1/4 cups granulated sugar (or granulated monk fruit)
  • 1/2 cup salted butter, melted
  • 2 eggs
  • 1 cup greek yogurt, plain
  • 2 tsp vanilla extract
  • 8 oz frozen raspberries
  • 1 tbsp all purpose or gluten-free 1:1 baking flour
  • 2 lemons, zested
  • Lemon glaze (optional)
  • 2 tbsp lemon juice
  • 1 cup powdered sugar (or monk fruit powdered sugar)

Instructions

Preheat oven to 350ºF, on convection bake.

Line the bottom of the 9x3-inch springform pan with parchment paper and grease sides of the pan with cooking spray.

In a medium bowl, mix together the flour and baking powder and set aside.

In another larger bowl, add the sugar, melted butter, and eggs. Whisk for 2 minutes until the mixture is smooth and lighter in color. Add in the vanilla and greek yogurt and mix until smooth. Add the flour mixture to the bowl with the wet ingredients, slowly in two batches, being careful not to over mix. Add the frozen berries to a small bowl and toss with the flour, then gently fold them into the batter along with the zest of one of the lemons.

Transfer the batter to the pan. The batter will be thick, so shake the pan so it is even. Add remaining lemon zest on top.

Bake for 35-40 minutes or until a toothpick comes out clean. If making the lemon glaze, add the lemon juice and powdered sugar to a bowl and mix until completely smooth.

Once the cake has cooled, pour the glaze on top. Slice and enjoy!