Category: Recipes

“Keep it Simple” Guacamole and Salsa Recipes

It’s fashionable these days to take basic recipes for dishes such as guacamole and salsa and add all kinds of flavor enhancing herbs and spices.

But I learned from a Mexican friend that keeping it simple is the secret to a great “guac” and salsa.

Here are the recipes I use when I’m settling down to drink a Kombucha-Ritas or two with chips and salsa.

Primal Island Simple Guacamole

4 avocados 

¼ diced red onion

1 T cilantro (optional)

1 minced or pressed garlic clove 

Salt and pepper to taste

Mash avocados and mix all ingredients together.  Garnish with extra cilantro and red onions. 

If not serving immediately add ¼ lime or lemon juiced or 1 tsp lime or lemon juice (I highly recommend Santa Cruz brand).  Adding the citrus will keep it from turning brow

And if you’re looking for grain free chips, my favorite brand is Siete, which you can buy online.

Easy Roma Salsa

2 roma tomatoes, finely diced

¼ red onion, finely diced

½ tsp olive oil

1 tsp cilantro, chopped

Salt and Pepper to taste

Mix all ingredients together.  Garnish with extra red onion and/or cilantro and enjoy! Simple, yet delicious!

Marybeth’s Molasses Ginger Chocolate Chip Cookies ™

For a cookie that plays the dual role of being decadent yet plays well with a paleo and keto lifestyle, try Marybeth’s Molasses Ginger Chocolate Chip Cookie ™.


  • 1 large egg, slightly beaten with whisk
  • 1 T vanilla extract
  • 1/4 cup butter, melted and cooled (coconut oil can be substituted)
  • 1/2 cup monk fruit sugar (coconut sugar can be substituted) 
  • 1 cup almond flour
  • 1/8 cup coconut flour
  • 1/2 teaspoon baking soda
  • ½ tsp ginger
  • 2 T blackstrap molasses 
  • ½ cup dark chocolate chips (we used Lily’s)
  • ½ cup  any Primal Island Granola-we used blueberry
  • Coarse sea salt, for sprinkling


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, whisk egg.  Add melted and COOLED butter (or coconut oil), monk fruit sugar, molasses and vanilla extract. 
  3. Next add in almond flour, coconut flour, ginger and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chips and granola.  
  4. Use an ice cream scoop or large tablespoon to place dough onto an ungreased baking sheet. Gently flatten the dough with a spatula or two fingers. Sprinkle with coarse sea salt.  Bake for 15 minutes, or until edges are slightly golden brown. 
  5. Cool on cookie sheet for 10 minutes before transferring to a wire rack to finish cooling. Makes approximately 12 cookies.

Great warm and gooey! 

Primal Island’s Paleo Fruit Crisp

Looking for a delicious after dinner treat this summer? Or how about a little something sweet to eat anytime that’s still on the healthy side? If so, try this Primal Island Paleo Fruit Cup!


10 Cups of your favorite fruit combo – our favorites are apple, apple blueberry, strawberry rhubarb, mixed berries and peach blueberry

2 Tbsp Paleo flour (almond, arrowroot, coconut, tapioca, etc.)

⅓ Cup granulated monkfruit sweetener or other sweetener

Primal Island granola

Butter for coating baking pan


We love some added seasonings, especially for the apple, apple blueberry and the peach blueberry!

1 ½ Tsp Cinnamon

½ Tsp Nutmeg

Ice cream, whipping cream, or canned coconut milk for serving


1. Preheat oven to 350 degrees

2. Lightly butter 9×13 pan

3. Toss fruit, sweetener, and flour and spread it in the pan

4. Bake on the middle rack for about 45 minutes, until fruit is tender, and let stand for 10-15 minutes

5. Scoop into individual bowls

6. Top with favorite Primal Island granola immediately before serving

7. Add toppings such as vanilla ice cream*, whipping cream, or a scoop of canned coconut milk (dairy-free)!

*If you’re on Whidbey, be sure to support Whidbey Island Ice Cream Co.!