Mango Guacamole

Mango Salsa | Domesticated Academic

You’ll love this because it’s full of healthy fats, fruit, smooth, slightly sweet, and is like a Mexican vacation in your mouth. Just don’t drink the water. My grocery store was having a ‘mega sale’ on mangos and the impulse shopper in me bought about 8 of them without thinking about who was going to eat them all or what would happen when they all ripened at the same time, on the same day, and at approximately the same time. Thanks ethylene gas….not really.

So, I was a good sport, I ate a bunch of them but had two sad souls left. They ripened at approximately 4:56 on a Tuesday and then it was all down hill from there. I realized that unless I wanted to eat them in one sitting or do something with them, I was going to have to cut them up no matter what. Incidentally, avocados are also something that live in my house on a regular basis. So, when staring at my counter and seeing the situation, I decided the two should get tossed in the same bowl.

You’ll need:

10 min.

  • 2 ripe mangos
  • 2 large ripe avocados
  • 1/4 c. onion
  • 1/4 c. chopped cilantro
  • 2 tablespoons lime or lemon juice
  • salt/pepper
  1. Pit and chunk the avocados into a bowl.
  2. Slice and chunk the mango into the same bowl.
  3. Add the chopped onion, cilantro, and citrus juice on top of the mixture.
  4. Mix together.
  5. Add salt/pepper to taste.
  6. Serve fresh!

Peach Mango Salsa | Domesticated Academic

Peach Mango Salsa

Strawberry Guacamole | Domesticated Academic

Strawberry Guacamole

Corn Salsa | Domesticated Academic

Corn Salsa


2 Ingredient Cookies

2 Ingredient Cookies | Domesticated Academic

You’ll love these cookies because they only take 2 ingredients, are healthy, and you can easily make a dozen with no fuss at all. I make a tray a week and keep them on hand when a sugar craving strikes. The oats are dense, the banana is cooked down just enough, and with the addition of a handful of mini chocolate chips, it satisfies my sweet tooth without killing my healthy lifestyle.

2 Ingredient Cookies | Domesticated Academic

If you let bananas sit on your counter or throw them into the freezer saying, “i’ll make bread with these sometime” raise your hand. I see all those hands! I do it too! Don’t abandon your bananas–make some of these today!

You’ll need:

20 min.

  • 2 large ripe bananas
  • 1 cup whole oats (ok, any oat is fine, whole oats are what i like)
  1. Pre-heat oven to 350.
  2. Mash the bananas in a mixing bowl.
  3. Add the oats.
  4. Add a handful of chocolate chips, dried fruit (craisins, raisins) or nuts.
  5. Drop by the spoonful onto a baking sheet.
  6. Bake for 15 minutes.

Cranberry Oatmeal Chocolate Chip Cookies | Domesticated Academic

Cranberry Oatmeal Cookies

Greek Yogurt Cookies | Domesticated Academic

Greek Yogurt Cookies

Siracha Kettle Corn

Siracha Kettle Corn | Domesticated Academic

You’ll love this because it’s sweet, salty, a bit spicy, and super easy to make. The hardest part will be to keep big and little hands out of it. I only know this because my hands have been in the current batch way too much! It’s fiber right??? <–that’s what i tell myself anyway. I use an air popper to make popcorn, but you can do it on the stove, in a paper bag in the microwave, or if you’re still under the spell of microwave popcorn in those greasy bags, go for it. Might want to think about the ‘no butter’ kind so your spicy sweet mix gets the most attention though.

Siracha Kettle Corn | Domesticated Academic

Siracha is my all time favorite condiment. And it looks as though I’ve found a way to sneak it into almost everything I eat. Including my popcorn! I once loved hot sauce (franks) on popcorn, but I think I might like this even more! There’s no denying my adoration for popcorn, sweets, snacks, and siracha. Now, I CAN have it all!

You’ll need:

10 min. prep + 10 min. cooking

  • 1/4 c. unpopped popcorn kernals
  • air popper
  • 3 T. vegetable oil or oil of choice (I used coconut oil)
  • 2 T. butter
  • 3 T. brown sugar (white sugar is fine too)
  • 1 T. siracha (you can add more….make it to taste or omit if you don’t like it)
  • salt to taste
  1. Pre-heat the oven to 250 degrees F.
  2. Pop the popcorn using your preferred method. Have in bowl ready to coat.
  3. Put the butter and the oil into a small pan and place the pan on a medium-heat stove
  4. Melt the butter, add  the oil and the sugar and whisk everything together just till the sugar dissolves completely (the sugar must not scorch)
  5. Take the pan off the stove.
  6. Whisk in siracha
  7. Pour mixture over popcorn
  8. Shake or stir the bowl until the mixture has coated the popcorn.
  9. Spread evenly on a cookie sheet.
  10. Sprinkle salt on the popcorn
  11. Bake for 10 minutes.
  12. Cool to let harden or dig in!

Kettle Corn | Domesticated Academic

Kettle Corn

Baked Tortilla Chips | Domesticated Academic

Baked Tortilla Chips

Double Chocolate Cinnamon Bread (Starbucks Replica)

Chocolate Cinnamon Bread | Domesticated Academic

This bread is soft, dense, and super chocolatey with a hint of cinnamon. You’ll love it because it keeps your wallet fuller and you in control of your food. Putting a loaf of this takes no time at all, the hardest part is waiting for it to bake! If you like the chocolate cinnamon bread at Starbucks, this one will surely make you happy without paying $2.25 (average) per slice. I also had to use my friend, Chobani, in this and took out some of the butter without sacrificing the denseness of the bread.

Chocolate Cinnamon Bread | Domesticated Academic

This bread was the ultimate indulgence for a wine party, paired with all kinds of other snacks that folks brought to share. This was amazing warmed up with a scoop of vanilla ice cream and wasn’t so heavy that you felt it ‘go to your hips’ immediately. I gave away some slices of my triple chocolate cheesecake and the recipient said, “it was so good, you know, the good where you feel it move to your hips and take up house.” Hopefully this bread will satisfy your sweet tooth without hurting your hips 🙂

You’ll need:

15 min. prep + cook time

  • Butter , for greasing pan
  • 3/4 cup tightly-packed dark brown sugar
  • 1 cup Dutch cocoa powder , sifted
  • 1 1/2 cups all-purpose flour , plus more for dusting
  • 3/4 cup granulated sugar
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1 tsp cinnamon
  • 1 tsp. salt
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup buttermilk
  • 1/4 cup butter-softened
  • 1/4 cup non-fat greek yogurt
  • 1 tsp. vanilla
  • 8 ounces semisweet (60 percent) chocolate chunks or chips
  1. Preheat oven to 350°.
  2. Butter one 9″ x 5″ x 3″ loaf pan, dust with flour or cocoa, and knock out excess flour.
  3. Place brown sugar in the bowl of an electric mixer.
  4. Press out any lumps with the back of a large spoon. Add cocoa, flour, granulated sugar, baking soda, baking powder, and salt.
  5. In a separate bowl, whisk egg and egg yolks until blended, then add buttermilk, softened butter, greek yogurt, and vanilla; whisk until combined.
  6. Turn mixer to low and pour in egg-buttermilk mixture in a thin steady stream, mixing just until combined.
  7. Remove the bowl; stir in chocolate chunks by hand with a wooden spoon.
  8. Pour the batter into the prepared pan and bake in the center of oven for 1 hour, or until a toothpick inserted in the center of loaf comes out clean.
  9. Let cool in pan for 15 minutes; remove and place on rack to cool completely.

Lemon Raspberry Bread | Domesticated Academic

Greek Yogurt Lemon Raspberry Bread

Chocolate Chip Zucchini Bread | Domesticated Academic

Greek Yogurt Chocolate Chip Zucchini Bread

Strawberry Guacamole

Strawberry Guacamole | Domesticated Academic

You’ll love this because it captures the beach and is full of good fats from the avocado! This is great with almost anything from chips to a great burger topping and comes together quickly. I’ve been craving guacamole lately. I think it’s a sign I’m ready for some spring to come! The warm weekends have been a real treat, only to be followed by cold, damp work weeks. Needless to say, I’ve been channeling some sunshine through my food!

Strawberry Guacamole | Domesticated Academic

Strawberries are in season in FL right now, and thanks to modern trucking, I can get less than terrible berries at my grocery store. They were  on sale for several weeks in a row and I made sure to capitalize on their freshness. Some of them were turned into some divine chocolate covered strawberries, while these were destined to become a mouth-watering guacamole.You’ll need:

10 min.

  • 1 cup ripe strawberries, chopped (frozen are also fine if they’re not in season)
  • 2 large ripe avocados
  • 1/4 c. onion
  • 1/4 c. chopped cilantro
  • 2 tablespoons lime or lemon juice
  • salt/pepper
  1. Pit and chunk the avocados into a bowl.
  2. Add the strawberries, chopped onion, cilantro, and citrus juice on top of the mixture.
  3. Mix together.
  4. Add salt/pepper to taste.
  5. Serve fresh!

Summer Pizza | Domesticated Academic

Summer Pizza

Summer Vegetable Tart | Domesticated Academic

Summer Vegetable Tart

Marinated Maple Soy Salmon

Maple Soy Salmon | Domesticated Academic

You’ll love this because it’s super flavorful, healthy, and requires almost no fuss to put together. I steam some veggies during the last few minutes it cooks and dinner is served! Can’t beat that! You don’t have to marinate the fish if you don’t have time, but I think you’ll be really pleased if you take the time to do it.

Maple Soy Salmon | Domesticated Academic

I love this dish and I can’t take all of the credit for it. My friend from home, Erin, first introduced me to this super easy fish dish years ago and I’ve been making it ever since. I like to marinate the salmon for about 20 minutes, skin side up and soak the meat before baking. I flip it back over (skin side down) and bake it. You can get salmon with no skin, but it’s just as easy to buy the salmon with the skin on.

You’ll need:

20 min. + 20 min. bake time

  • 1/4 cup maple syrup
  • 1/4 cup soy sauce (I used low sodium)
  • 1 tsp black pepper
  • 1 tsp minced garlic
  1. Mix ingredients in bottom of baking dish with a fork or small whisk.
  2. Marinate salmon, skin side up for about 20 minutes.
  3. Pre-heat oven to 350
  4. Flip salmon over (skin side down), cover with foil.
  5. Bake for 20 min. or until salmon is cooked through.

Mussels Marinara | Domesticated Academic

Mussels Marinara

Shrimp Po'Boys | Domesticated Academic

Shrimp Po’Boys