Guacamole; 3 Questions

mommyshortlegs
mommyshortlegs Posts: 402 Member
in Food and Nutrition
1) What is your favorite guacamole recipe?

2) What methods of guacamole storage/preservation have you found to be effective in combating The Brown?

3) How much guacamole can one reasonably consume in a single day on a 40/30/30 diet of 1,500-1,600 allotted daily calories? ;)


Why yes, I do have a craving. ;)
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Replies

  • JenniTheVeggie
    JenniTheVeggie Posts: 2,474 Member
    I keep it simple. Avocados (obviously), lime juice, salt and pepper, red onion, a little tomato and of course cilantro.

    I have never stored it for more then a day but I think the lime juice helps plus I will press wax paper on top of it.

    :heart: avocados!
  • skinnylynnie74
    skinnylynnie74 Posts: 154 Member
    1) garlic, cilantro, lime juice (onions make me sick). I put it on celery stick, carrot sticks, salad.

    2) put Saran Wrap right onto the guacamole or avocado. Smush it down like you are covering playdoh, don't let air between the wrap and the guacamole

    3) I eat between 1/4 and 1/2 an avocado most days. It's so good for me, so filling, and I make room in one of my meals for that many calories.i don't know how that works into your calories and macros, because I am not a math mind... Sorry!
  • purpadillo
    purpadillo Posts: 45 Member
    I eat guacamole several times a week. My husband is pretty picky, so mine is very simple.

    1 small-Medium Haas Avocado (I usually end up with ~3/4 of it b/c my son likes it plain)
    1 serano pepper
    1 small garlic clove
    1/8 c. cilantro unpacked (this is a guestimate-it's usually a couple of sprigs and I don't measure)
    ~1/3 cup plain yogurt (I make my own with skim milk).

    Process the pepper, garlic, and cilantro in a food processor until small. Add yogurt and avocado and process until smooth.

    **if I have it around, I will add a splash of lime or lemon juice.
  • seena511
    seena511 Posts: 685 Member
    toss the pit in with it once you go to store it and that should help keep it from getting brown right away
  • gonnamakeanewaccount
    gonnamakeanewaccount Posts: 642 Member
    I eat guacamole quite often.

    I just make it with mashed avocado, lime juice, sea salt, and black pepper. It doesn't need anything else added to it.
  • learning2fly4
    learning2fly4 Posts: 303 Member
    1) homemade salsa - 1 red pepper, 1 red onion, one small cucumber (kirby is a good size), 1-2 ripe tomatos, 1 spicy pepper of choice. food process all but the tomatoes into small pieces, through in the tomatos for a few quick chops.
    Mix in 1 lime of juice and a 1/2 of lemon and a handful of sprigs of Cilantro, then salt and pepper to taste.

    Let it sit for a hour or two, mix 2-3 tables spoons per avacado, or more if you like.

    2) i make the guac to use, and keep the avacados in ziplocks with the air sucked out if they are cut.

    3) I think it depends on your typical meals. you can use avocado or guac as toppings in place of mayo for example. so as long as you plan your meals you can consume as much fits into your calorie budget.
  • AmyRhubarb
    AmyRhubarb Posts: 6,890 Member
    Avocado, a little garlic, a little salt & pepper, & lime juice (or lemon if I don't have limes) - that's it. Can't stand cilantro, so that weed never touches my guacamole! :tongue:
  • MyChocolateDiet
    MyChocolateDiet Posts: 22,281 Member
    Avocado, roma tomatoes, spanish onions, cilantro, salt, pepper, lemonORlime. That's it. I only make enough to eat at one sitting. For us that's one avocado per person. We eat it as a side with meat.

    My mom however has all kinds of crazy tricks, leave the seed in when storing, press cling wrap right up against it, lemon juice all over the top (for this I'd use a small bowl so there's less guac hitting the air on top). All in all though, it was all too much hassle for me and with little payoff, some still dark areas. That's why I just prefer to finish up what we've made, log my cals, and be done with it. There has literally never been a time I was all "Oh god no, I'm too full, I couldn't possibly eat more guacamole." Never.
  • Sunnyjb
    Sunnyjb Posts: 220
    1. I just put avo, fresh garlic, sea salt, pepper, lime juice and cilantro in a bowl and squish
    2. no storage cause I eat it all
    3. crap, I don't remember the third question... daydreaming about guac now
  • hollyhock225
    hollyhock225 Posts: 17
    I agree with other recipe but you may fine saving the pit and leaving it in the guacamole also helps keep it green longe along with pressing plastic wrap directly on the top and storing in shallow air tight container.
  • Kickinkim418
    Kickinkim418 Posts: 257 Member
    I make Pioneer Woman Pico De Gallo with Roma tomatoes, jalapeno peppers, cilantro, red onion, lime juice and salt. I let that set for a while in the fridge.

    THEN!!! I mash up avocado and mix the pico de gallo with the avocado...it is DEVINE!!!
  • EmmaB332
    EmmaB332 Posts: 39 Member
    I really like the Wholly Guacamole individual serving packs because I never have to worry about "The Brown"!
    http://eatwholly.com/products/wholly-guacamole/classic-snack-pack.html
    They're also a good way to portion control and really portable for lunches.
  • dbmata
    dbmata Posts: 12,950 Member
    1) What is your favorite guacamole recipe?

    2) What methods of guacamole storage/preservation have you found to be effective in combating The Brown?

    3) How much guacamole can one reasonably consume in a single day on a 40/30/30 diet of 1,500-1,600 allotted daily calories? ;)


    Why yes, I do have a craving. ;)

    1. My recipe is simple, and good.
    Fresh avocados, diced
    Lime juice to taste
    cilantro
    chopped green onion
    black pepper
    salt
    a little tomato

    then you eat the hell out of it.

    2. Acid and lack of oxygen. You can vac pack your guacamole, or you can add acid.

    3. Depends on how it fits into your macros.
  • EDesq
    EDesq Posts: 1,527 Member
    I'm doing Raw right now so I add extra oil: A. Ripe Avocado (1), 1/4 C Olive Oil, blend very smooth. B. Ripe Avocados (2) Diced, 2 Limes juiced, (2) Finely diced Serrano Chiles. Combine Part A with B and stir...dip with Veggies!

    Lime will keep it fresh for 2-3 days. It's all about the Avocado and Citrus, everything else is preference and does not matter.
  • SoDamnHungry
    SoDamnHungry Posts: 6,998 Member
    1. Alton Brown's recipe is amazing!

    2. I don't know a great way, but putting cling wrap pressed up on it will help for a little while.
  • shaeni1221
    shaeni1221 Posts: 36
    right now I make mine with avocados, lime juice, and a little bit of salsa...I just mix it in until it looks good. As soon as my garden starts producing tomatoes and cilantro, I will make it with all fresh ingredients

    And when I make it, I eat it until it is gone...so I have never had the problem of how to store it without it turning brown!
  • skinny2be2013
    skinny2be2013 Posts: 9
    1-2 small avocados black skin, 1/4 red chilli ,salt,1 garlic clove, 1/2 small lemon juice, it stays fresh 2 days.
    I wouldnt let myself have more than 350 kcal from the Guacamole a day because of the other vitamins ect your body needs.
  • allisonmrn
    allisonmrn Posts: 721 Member
    Avocoado, lime, onions, diced tomato, cilantro, salt and pepper
  • RoseTears143
    RoseTears143 Posts: 1,121 Member
    1 avocado with 1-2 tbsp salsa. Simple and amazingly good. I tend to not store it but make it right before I want to eat it toa void the browningissue. But if I absolutely HAVE to make it ahead, I leave the pit in with the guac to keep it from getting brown too fast and it works like a charm.
  • BEERRUNNER
    BEERRUNNER Posts: 3,046 Member
    What!?!?!?!??!?! No one is chopping up a Jalapeno!?!??!
  • Ang108
    Ang108 Posts: 1,711 Member
    1) What is your favorite guacamole recipe?

    2) What methods of guacamole storage/preservation have you found to be effective in combating The Brown?

    3) How much guacamole can one reasonably consume in a single day on a 40/30/30 diet of 1,500-1,600 allotted daily calories? ;)


    Why yes, I do have a craving. ;)

    Here in Mexico we do not put tomato in the guacamole, because it causes it to oxidize really fast and everything turns watery and brown. Many people leave the avocado stone in the guacamole and others put a thin film of oil on the top. I keep guacamole in an air tight container where it stays in the fridge more or less ok. After about a day there is nothing one can do to keep guacamole from turning brown. But giving it a good stir makes the brown disappear, because usually ( if the guacamole is not too old ) it is just the top that is unsightly.
    I go by counting half a plain, small avocado at 125 calories . I don't know how much guacamole has, because I almost never eat it to avoid the chips. Only you can know how much of your daily calorie count you want to spend on avocados.....:o), but I imagine that a fair amount of guacamole with vegetables is a healthy meal. Maybe not every day, but occasionally.
  • RushBabe214
    RushBabe214 Posts: 469 Member
    I keep it simple - avocado, fresh lime juice, salt & pepper, jalapeno if I have it.

    I like cilantro, but it has no place in guacamole, imo.

    Half an avocado contains about 150 calories, some fiber, and some good fats. It fits nicely into anyone's daily calories.
  • Aross83
    Aross83 Posts: 936 Member
    What!?!?!?!??!?! No one is chopping up a Jalapeno!?!??!

    I always put Jalapeno in mine!! you gata have the Jalapeno!!!
  • jlapey
    jlapey Posts: 1,850 Member
    1) What is your favorite guacamole recipe?

    -avocado
    -tomato
    -onion
    -cilantro
    -lime juice
    -salt

    2) What methods of guacamole storage/preservation have you found to be effective in combating The Brown?

    -place in an airtight container
    -press a wet paper towel over the surface of the guacamole
    -press saran wrap over the wet paper towel
    -place cover on container and refrigerate


    3) How much guacamole can one reasonably consume in a single day on a 40/30/30 diet of 1,500-1,600 allotted daily calories? ;)

    I have no idea and no self control.
  • rockerchic4u03
    rockerchic4u03 Posts: 3 Member
    Have you guys tried the hungry girl version? I use thawed frozen Peas though and don't put in the yogurt. My fiance LOVES it and its almost better than just avacado! It is alot lighter tasting :) I know Avacado is a good fat, but you can eat more of this for sure

    One 15-oz. can early/young peas, drained
    1/2 cup mashed avocado (about 1 medium avocado's worth)
    1/4 cup fat-free plain Greek yogurt (like Fage Total 0%)
    4 tsp. lime juice
    1/2 tsp. minced garlic
    1/4 tsp. salt
    1/8 tsp. black pepper
    1/8 tsp. ground cumin
    1/8 tsp. chili powder
    1/3 cup chopped cherry or grape tomatoes
    1/4 cup finely chopped onion
    Optional: chopped fresh cilantro, chopped jarred jalapeños, additional salt and black pepper
  • kikilieb
    kikilieb Posts: 118 Member
    I freeze my leftover guac in single servings until the day I'm ready to eat more. It never turns brown and it's just as yummy as the first day.
  • jlapey
    jlapey Posts: 1,850 Member
    I freeze my leftover guac in single servings until the day I'm ready to eat more. It never turns brown and it's just as yummy as the first day.

    huh, it never occurred to me to freeze it. :flowerforyou: I've been trying to find a way to keep some at work for my sandwiches without having to buy anything pre-made with preservatives.
  • BajaDreamin333
    BajaDreamin333 Posts: 267 Member
    The pit in the leftover in a covered bowl should keep the brown out. I add a smidge of low fat may for extra creaminess (a trick I learned from a chef in Mexico). It's awesome for sure, but the chips (or the vehicle of the guac as it were) are what get me in trouble! It's just not the same on a celery stick...

    Before I started counting every single calorie, I figured 1 avo per person if that was all we were having (like for a light lunch). However that's 250 calories, just for the avocado, so now that calories are like gold to me, I'm going to shoot for 1/2 an avo per person, or at least this person ;)
  • bethanyan2013
    bethanyan2013 Posts: 25 Member
    The Cantina Laredo copycat recipe:

    Haas (small, dark green) ripe avocadoes
    1 plum tomato chopped
    1/4 piece of a small red onion chopped
    1 fresh jalapeno pepper, seeded & chopped
    Fresh juice of 1 lime
    1/4 teas. Sea salt, pepper
    Fresh Cilantro (about 1 T chopped)
    sprinkle of garlic powder
    Directions
    First squeeze a good amount of fresh lime (about 2 T) into a wooden bowl. Add your sea salt, pepper, garlic powder & mix. Add avocado, jalapeno, tomato, onion, cilantro (reserve a tiny bit of each to garnish middle/top). Serve immediately with warmed tortilla chips. Mmmmm


    Read more: http://cookeatshare.com/recipes/cantina-laredo-guacamole-recipe-515680#ixzz2SXk4C1fZ
  • MD1978
    MD1978 Posts: 477 Member
    I keep it simple. Avocados (obviously), lime juice, salt and pepper, red onion, a little tomato and of course cilantro.

    I have never stored it for more then a day but I think the lime juice helps plus I will press wax paper on top of it.

    :heart: avocados!

    This is the recipe I use, only I add jalapeno. YUM

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