portobello mushrooms:

  • 4 portobello mushrooms

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons lemon juice

  • 1 tablespoon liquid aminos

  • 1 teaspoon dried oregano

  • 1/2 teaspoon garlic powder

  • 1/8 teaspoon ground black pepper

  • botko’s grain free crackers


new potatoes

  • 10 new potatoes

  • salt to taste

  • pepper to taste

  • garlic to taste

  • paprika to taste

  • onion powder to taste

  • olive oil


green beans

  • green beans (much as wanted)

  • lemon

  • garlic to taste

  • ginger to taste

  • onion

  • salt to taste

  • pepper to taste

  • olive oil




portobello mushroom

  1. wash the mushrooms and remove the stems. you can enjoy the stems sautéed, steamed, boiled or add them to any type of recipes (scrambled eggs, rice, pasta, etc.).

  2. mix all ingredients (except portobello) in a shallow baking dish until well combined.

  3. slice the mushroom and toss them with the marinade. marinate for 5 to 10 minutes. if you marinate them longer, they will absorb more liquid and taste even better.

  4. put them in a pan and cook


new potatoes:

  1. wash the potatoes

  2. boil them for 10 minutes with salt.

  3. drain

  4. put them on a baking sheet

  5. mix paprika, onion powder, fresh garlic, olive oil, salt, pepper and brush it to the potatoes

  6. put in the oven for 30 min


green beans:

  1. boil the green beans 10 minutes until soft

  2. drain

  3. mix lemon, garlic, ginger, chopped onion, salt, pepper, and olive oil

  4. put the mixture in a pan and then add the green beans, add sesame seeds or pistachio seeds if needed.

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