Guacamole-in-a-Bag: The After-School Snack That You’ll Love Too

In case you’ve been living under a rock, school is officially in session! And whether you have kids or not, ’tis the season for simple healthy snacks that will give you (and your dependents) the energy to go from work or school to whatever activities the evening may hold. We loved partnering with Patricia’s Table on another fun foodie idea that’s perfect for whipping up with your kids. Phoebe had a blast making this guacamole in a bag and then squirting it onto the most delicious seasonal tostadas. And if Henry’s excessive drooling was any indication, he can’t wait until he’s old enough to eat one, too. An added bonus to the bag technique? No dishes to wash! Click through the slides for the step-by-step from Patricia!

Want more kids’ cooking ideas? Check out this Homemade Animal Cracker tutorial, Decorated Pancakes,  

*photos: Rachel Johnson

Phoebe just turned 3, and has been wanting to “help” me in the kitchen constantly! I’m loving any ideas for activities that she can help out on without creating a huge mess in the kitchen. This guacamole-in-a-bag is sheer genius — once I add the ingredients to the bag, she can have fun smashing it all together without even getting any dishes dirty.

Here’s what you need for Guacamole-in-a-Bag:

1. 1/2 avocado
2. juice of 1/2 lime
3. healthy pinch of salt
4. Ziploc sandwich size bag

Place all ingredients in the ziploc and seal the bag.

Have your child squeeze gently to achieve the desired consistency!

Snip a small hole in the bottom corner of the bag and squeeze the guacamole through, as if you were piping icing.

Then, we used the bag to “pipe” the guacamole onto the top of these amazingly delicious tostadas. Click here for the Easy Corn Tostadas Recipe!

 

Let’s talk tostada toppings… this is a great place to get creative and let kids pile them up with their favorite things! Depending on the vegetable, you might want to saute or roast veggies before adding them to your tostada. We pre-chopped veggies into strips and let younger kiddos chop them using a spatula knife.

These are our favorite tostada toppings using vegetables that highlight the best of each season:

Fall Veggies: winter squash, pumpkin seeds, chard, eggplant, tomatoes, sweet potatoes

Winter Veggies: sweet potatoes, kale, chard, broccoli, cauliflower, arugula, cabbage, spinach

Spring Veggies: spinach, broccoli, cauliflower, carrots, arugula, peas, kale, asparagus, radish

Summer Veggies: tomatoes, peppers, corn, onions, carrots, eggplant, summer squash, zucchini

If you live in Austin, be sure to check out the fun cooking classes that are on the schedule at Patricia’s Table. Sessions feature seasonal recipes using ingredients from local farms and their own backyard garden. Little chefs create each recipe from scratch, and each week will build on knowledge from the previous week. Big thanks to Patricia for sharing this fun and simple idea!