Freezer Guacamole

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme is Copycat Recipe!

Got any weekend plans? I’m off at Expo East hopefully meeting fellow bloggers and awesome companies right now! Butttt about a month ago, I got to run off to north-ish Jersey to have lunch with one of my friends from back in CA! :] I didn’t think I’d get to see her again til next April, so I was pretty ecstatic! We went to a place called Mulberry House Restaurant–twas delicious! :D

A post shared by Farrah @ Fairyburger (@fairyburger) on Aug 20, 2017 at 8:28am PDT

Mulberry House Restaurant happened to be less than a mile from a Trader Joe’s, which was having its 50th anniversary sale, so I couldn’t help stocking up! 10 avocados, 1 package of spaghetti, 2 cans of corn, 1 baguette, and 2 dozen eggs for 8 dollah! <3

Can you guess what’s coming!?!? I’ll give you a hint…

I know I shared a guacamole recipe with you guys fairly recently, but since I had so many avocados (<3), I had to find a way to preserve them. I decided to try making freezer guacamole! :D

Freezer Guacamole

Print Recipe

Freezer Guacamole

Ingredients

• 6 avocados peeled, pitted and mashed
• 1 1/2 tbsp lemon or lime juice
• 3-4 cloves of garlic minced
• 2 tsp sea salt
• 1 tbsp extra virgin olive oil

Instructions

• Cut the avocadoes in half and remove the pit. Scoop out the avocado with a spoon and transfer to a bowl. Cut and dice.
• Mince garlic and add to the diced avocado. Then add salt + EVOO. Mix together until it reaches your desired consistency.
• To freeze, pack the guacamole into ziplock bags and squeeze all the air out. Alternatively, you can put em' in freezer containers and put plastic wrap over the top to prevent freezer burn.
• Once ready to use, remove em' from the freezer and let it thaw in the fridge for several hours (or overnight)! Make sure you taste-test to make sure you like it before you freeze it!
• After done thawing, you can add your desired extra ingredients--for instance, diced tomatoes, cilantro, diced onions, sprinkle of paprika, ground black pepper, diced mango...

Notes

*Try to avoid adding any tomatoes or other vegetables since that can make it get rather soggy when it thaws!
**In an effort to reduce waste, I'd recommend using reusable containers! Mason jars work pretty well, especially if you go for wide-mouth jars. Fill it up, leaving ~1 inch to allow for expansion as it freezes, and make sure to avoid any air bubbles or pockets. Then smooth out the top and add a thin layer of EVOO to prevent the top from turning brown.

End-of-Week-ish Recap!

• I’ve been a completely lazy bum this week in terms of blogging, but in my defense, I took the last(!) set of my general licensing exams (aka 8 hour test with 400 questions about everything in the world) earlier this week and am currently fighting off a cold, so I feel like it’s warranted!
• Can’t get enough of guacamole? Check out some other recipes here!

• What’s your favorite freezer-friendly recipe?

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