A Tom Brady-approved guacamole recipe: How to make it, and what he dips into it


There are a lot of things Tom Brady doesn’t allow himself to eat, and that list grows even longer during training season. But guacamole? Sure, that’s OK for Super Bowl Sunday.

Tortilla chips, however, are still very much off the table.

“The TB12 Method,” Brady’s 2017 tome on fitness and nutrition for “peak performance,” features a recipe for chunky guac that even the six-time Super Bowl champ would approve of. After all, “guacamole is a staple of the TB12 diet,” according to “The TB12 Method.” (His beloved avocados are also the base for TB12’s infamous avocado “ice cream,” which his teammates may or may not enjoy, depending on who you ask.)

Guac is "a staple" of Tom Brady's diet, according to his TB12 nutrition manual.

Guac is “a staple” of Tom Brady’s diet, according to his TB12 nutrition manual.
(AP Photo/Chris O’Meara)

TOM BRADY’S HYDRATION METHOD MAY BE DANGEROUS, NUTRITIONIST WARNS

Wanna learn how to make guacamole that the quarterback has, at least one time in his life, allowed himself to enjoy? Keep reading for the recipe, then find yourself some veggies or “sweet potato toast” to dip into the stuff, because in no way would Brady ever approve of corn chips.

TB12 Chunky Guacamole

TB12 Chunky Guacamole
(TB12/Jayna Cowal)

TB12 Chunky Guacamole

Makes: 2 servings (about 1 cup)
Prep Time: 10 minutes 

Ingredients:

  • 1 ripe Haas Avocado
  • ¼ cup diced white onion, rinsed and strained
  • ½ green jalapeño, seeded and finely diced, optional
  • Zest of 1 lemon or lime, plus 1 tablespoon fresh juice
  • 12 fresh basil leaves, rolled and sliced into thin ribbons 
  • 1 clove of garlic, finely grated or minced
  • ½ teaspoon Himalayan salt (you can add more to taste at the end)
  • ¼ teaspoon ground coriander 

Instructions:

  1. Place the onion, garlic, salt, spices, juice, and chilies in a bowl.  Zest citrus into mix, and mix well. 
  2. Run your knife around each avocado lengthwise, carefully cutting down to the pit. Twist the avocado in half and remove the pit. With the cut side up, slice the avocado into cubes. With a spoon, scoop the cubes of 1/2 the avocado into the bowl, mash with a fork until smooth, add the cubes of the second avocado and the basil and fold into the mix, mashing slightly but leaving big chunks mostly intact.  Adjust salt and jalapeno to taste, and serve immediately. 
  3. Skip the chips and serve the dip with veggie sticks or sweet potato toast instead.



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