• Emily Meyer

Guacamole Quarantine Hack




Taco Tuesday is practically a holiday in our household. I love that for one meal a week, I know exactly what I'm making and I know I won't have to hold dessert hostage for the boys to try a smidge of something new. The one thing that makes Taco Tuesday extra special is the guacamole. Under normal grocery circumstances it's generally easy to find avocados, even if I'm shopping a few days in advance I can tell which avocados will be perfect for Tuesday. Now, not having the luxury of stopping by the store multiple times a week and not being able to assess the quality of the avocados myself, I have had to get a bit creative. Currently I purchase as many avocados as possible, wait until they are perfectly ripe, make a huge batch of guacamole, and freeze it! At first I was skeptical of how this would turn out, but we have been able to enjoy guacamole every week. I will say that our boys don't like lumps in their guac so I blend it, so I can't speak to how the texture would hold up otherwise, but having the deliciously creamy texture on a burrito is perfect .


You'll need

-Your favorite guac recipe

-Ziploc bag

-Large mouth Mason jar


1. Make your guac (I usually use 2 ripe avocados, half of a yellow onion, fresh lime juice, cilantro, and salt)

2. Line Mason jar with the Ziploc bag folding the top back over the mouth

3. Pour guac in the bag and seal

4. Place in the freezer until ready to eat!

5. Defrost in the fridge the morning you'd like to eat it, or run under warm water until frozen pieces become smooth

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