Tom Brady Shares His Favorite Guacamole Recipe Ahead of the Super Bowl — But Wants You to 'Skip the Chips'

Eric Todisco
·3 min read
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Cliff Welch/Icon Sportswire via Getty; Jayna Cowal Tom Brady

Tom Brady is headed to Super Bowl LV in less than two weeks, but for viewers at home, he's sharing his favorite guacamole recipe to snack on as they watch him compete on Feb. 7.

Brady, who will play in his tenth overall Super Bowl but first with the Tampa Bay Buccaneers, shared the recipe in the latest edition of his New York Times best-selling lifestyle book, The TB12 Method: How to Do What You Love Better and For Longer.

The TB12 Chunky Guac recipe, a staple of the star quarterback's TB12 diet, calls for standard ingredients like avocado, onion, garlic, jalapeño, and citrus juice. He brightens it up a bit by adding some citrus zest and fresh basil, as well. In perhaps a controversial turn of events, though, Brady calls for you to "skip the chips" and serve it with veggie sticks or sweet potato toasts instead (see full recipe below).

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"Can I say hi to my son?" Tom Brady was heard asking in the stands

Brady previously opened up about his famously strict diet back in 2016 in an interview with The Dennis and Callahan Show — and revealed that he's actually a coffee virgin.

"I never had any coffee or anything like that. I just never tried it," he said at the time. He also previously admitted that he had never eaten a strawberry before (although Stephen Colbert later fixed that).

RELATED: Tom Brady & Alex Guerrero Say Their Updated Book Is Perfect Guide to Being Healthy at Home

Brady and the Buccaneers will square off against Patrick Mahomes and the Kansas City Chiefs at Super Bowl LV on Feb. 7 at Raymond James Stadium in Tampa Bay.

The TB12 Chunky Guac

¼ cup diced white onion, rinsed and strained

1 garlic clove, finely grated or minced

¼ teaspoon ground coriander

½ green jalapeño, seeded and finely diced (optional)

1 Tbsp. fresh lemon or lime juice, plus 1 tsp. zest

1/2 tsp. Himalayan salt (you can add more to taste at the end)

1 ripe Haas avocado

12 fresh basil leaves, thinly sliced

  1. Place the onion, garlic, salt, coriander, citrus juice and zest, jalapeño in a bowl, 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 half of the avocado and the basil and fold into mix, mashing slightly but leaving big chunks mostly intact.

  3. Adjust salt to taste and serve immediately. Skip the chips and serve with veggie sticks or Sweet Potato Toast instead!