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10-Minute Bomb Diggity Dinners!

Delicious Berry Smoothie!

 And here's the Recipe for each Meal!



Super Savory Chicken That's Falling Off The Bone, served with Green Beans, Mushrooms, and Quinoa!



1 Whole Chicken

3/4 cup quinoa

1 lb frozen green beans

8 oz white button mushrooms

2.5 cups of water 

1 TB TJ's 21 Seasonings

1 TB Garlic Powder

1 TB Onion Powder

1 ts Black Pepper

1 TB Celtic Sea Salt






  1. Pour quinoa into a 9x11 glass or ceramic baking dish.

  2. Pour water into the dish!

  3. Pour 1/2 TB of each of spices all over the quinoa and 1/2 ts black pepper  

  4. Rinse the mushrooms from the package and dump them into the quinoa. Mix around if you want to. 

  5. Rip open the bag of frozen green beans and lay them on top of the quinoa+mushroom mixture.

  6. Place your chicken UPSIDE DOWN - as in, the breast side down- on top of the green beans

  7. Pour 1/2 TB of each of spices all over the chicken and 1/2 ts black pepper  

  8. Cover with a piece of parchment paper and then cover tightly with a piece of tin foil.

  9. Place in the over on 350* for 2.5 hours

  10. Serve and be wowed at how amazing everything tastes. Report back about your success in our private FB Group! 



Woohoo!! I'm so glad you're here and ready to dive into 10 Minute Bomb Diggity Dinners!!




Here's our Menu!!!!!

  1. Super Savory Chicken that's Falling Off The Bone, served with Green Beans, Mushrooms, and Quinoa! 

  2. Herbed Salmon with the most Amazing Salad Ever and Rice

  3. Kale + Lentil Soup That's So Good You Won't Understand How It's Possible. Mark my word. 

  4. Yellow Cauliflower Rice with Deeelicious Meat Sauce, spinach, and mushrooms!

  5. Zesty Lemon Chicken with Kale, Onions, and Potatoes!

  6. BONUS* Pan Fried Steak with Home Fries!




Herbed Salmon with the most Amazing Salad Ever and Rice



Ingredients for Salmon:

  • 1 Wild Salmon Fillet

  • 1 TB 21 Seasoning Salute

  • 1/2 Tb Himalayan Pink Salt


Directions for Salmon: 

  1. Lay the fillet on cookie sheet that's covered with parchment paper

  2. Sprinkle the 21 Seasoning Salute all around

  3. Sprinkle salt all around

  4. Bake at 400* for about 10-15 minutes depending on the size and thickness of the filet. When it flakes easily it's done!


Ingredients for Salad:

  • 1 bag of pre-washed salad greens

  • 10 cherry tomatoes

  • 2 small Persian cucumbers

  • 1/4 cup sugar snap peas

  • 1/4 small red onion

  • 1/4 cup roasted and salted sunflower seeds 


  • Salad Dressing 

  • 1 TB Balsamic Vinegar

  • 1 TB Tamari Soy Sauce

  • 1 TB Maple Syrup

  • 1/2 TB Toasted Sesame Oil

  • 3 TB Extra Virgin Olive Oil




Directions for Salad:

  1. Slice 1/4 of the red onion into very thin slices, and place them into your big salad bowl.

  2. Cut the Persian cucumbers in half lengthwise, and then slice them into "moons"

  3. Cut the cherry tomatoes in half (unless you're too lazy, and you want to just throw them in whole. That's fine too.) and throw them into the bowl.

  4. Chop up half of the fennel bulb into bite size pieces (The way I showed you is the easiest) and throw it in the bowl.

  5. Chop the sugar snap peas in half and throw them in the bowl.

  6. Open the bag of pre-washed salad greens and throw it in the bowl. 

  7. Mix all the salad dressings ingredients together, and pour over the veggies just before serving.

  8. Add in the sunflower seeds, toss, and serve! Enjoy!!!!



Ingredients for Rice:

  • 1 cup Organic
    Lundenberg White/Brown Rice

  • 2 cups water


Directions for Rice:

  1. Put everything in a rice cooker. 

  2. Turn it on. 

  3. When it dings, it's done. Serve. 





Kale + Lentil Soup That's So Good You Won't Understand How It's Possible.
  • 4 TB Extra Virgin Olive Oil
  • 1 big onion (any color)
  • 10 peices garlic
  • 10 stalks of celery
  • 5-10 button mushrooms
  • 3 carrots (optional)
  • 1 TB Salt
  • 1 Tb 21 Seasoning Salute
  • 1/2 bag of Kale
  • 1 bunch of cilantro
  • Optional: Splash Organic Tamari Soy Sauce and Splash of Toasted Sesame Oil
  1. Pour Extra Virgin Olive Oil (EVOO) into the bottom of your big soup pot and turn the fire on medium high.

  2. Dice up onion, garlic, celery, mushrooms, and carrots, and add them all into the oil.

  3.  Add salt and 21 Seasonings to the pot and stir it into the veggies.

  4. Let it sauté until the onions are translucent, about 8 minutes.

  5. Add  1.5 cups green lentils, ideally that have been soaked overnight already.

  6. Add water until 4 inches below the top of the pot.

  7. Bring to a boil and allow to cook for at about 1.5 hours (until lentils are soft)

  8. Add 1 bunch chopped cilantro (I forgot it last night) and  half a bag of curly Kale in the last 35 minutes, although it doesnt really matter. You can add it any time and it will still be bomb digity!

  9. Add in a teaspoon of tamari and toasted sesame oil into each bowl when serving if you want to!


Yellow Cauliflower Rice with Delicious Meat Sauce, Spinach, and Mushrooms!



for Yellow Cauliflower Rice:

  • 1 bag cauliflower rice

  • 2 pinches salt

  • 2 pinches turmeric

  • 1 pinch garlic powder

  • 1 clove of garlic



For Meat Sauce with Veggies:

  • 1 package of ground beef

  • 1 package of button mushrooms

  • 1/4 package frozen spinach

  • 10 cloves pre-peeled garlic

  • Marina sauce

  • Optional: can of chickpeas

  • Optional: salt to taste





  1. Saute the ground beef in a big pan on high heat.

  2. While it's sauteing, chop up the onion, garlic, and mushrooms into whatever size you like. 

  3. Once the beef is browned and mostly cooked, push it to the side of the pan and pour the chopped veggies in. Let them saute for a minute until a bit softened.

  4. Add in frozen spinach and marina sauce and let cook on a medium flame for about 15 minutes.

  5. While the meat sauce is cooking, we're gonna make the Cauliflower Rice! So- chop the one piece of garlic into small pieces and put it in a pan with Olive oil

  6. Throw in the frozen cauliflower rice, garlic powder, salt, and turmeric and mix it all together. Saute for a few minutes until its all hot! 

  7. Serve alongside, or under, the meat sauce! 

Zesty Lemon Chicken with Kale, Onions, and Potatoes




  • 4 chicken legs, cut in half

  • 4 large lemons

  • 1 onion

  • 1/2 bag of washed kale

  • optional: 3 potatoes

  • salt and pepper to taste

  • 2 ts garlic powder





  1. Juice 2 lemons and pour the juice into a pyrex baking dish.

  2. Slice the onion into 1 cm slices and lay them in the lemon juice

  3. If you are making with potatoes- slice potatoes and lay them on top of the onions 

  4. If you are making it with Kale, pour the kale on top of the onions. 

  5. Lay the chicken legs on top of the kale or potatoes and then add salt, pepper, and garlic powder all over everything!

  6. Slice remaining two lemons and lay on top of the chicken pieces.

  7. Bake at 325* for 2 hours

  8. Enjoy and serve!!







Pan Fried Steak with Home Fries!





  • 1 steak

  • 2 russet (or any kind) potatoes

  • 2 ts extra virgin olive oil

  • salt to taste



  1. Slice potatoes lengthwise into about 1/2 cm slices and lay on a cookie sheet covered with parchment paper

  2. Pour Olive Oil over it and rub it all around

  3. Place in the oven on 500* for about 25 minutes

  4. Turn the pan on medium high and add a little but of avocado oil to the pan. 

  5. Add salt and pepper to BOTH sides of the steak and put in pan until it is cooked to your taste. I like it well done so for me it takes a good 10 minutes, 5 on each side (though the thickness of the steak makes a HUGE difference on time!)

  6. Enjoy and serve with homefries and a fermented Pickle!

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