Recipes From 7 Day Jump Start with Natalie Jill

Playing 7 Day Jump Start with Natalie Jill

Hummus Deviled Eggs

Ingredients

  • 10 large eggs
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 clove garlic, peeled, chopped
  • 2-2 tablespoons fresh lemon juice
  • 1 teaspoon coconut aminos
  • 3 tablespoons vegetable broth
  • 1/8 teaspoon paprika for garnish
  • 1/4 teaspoon Himalayan salt for garnish 

Instructions

  1. Prepare a bowl of ice water and keep cool.
  2. Put eggs in a medium-size saucepan and cover with water by 2 inches. Brint to a boil over high heat (about 13 minutes). Turn off the heat and let sit for 14 minutes. Remove eggs with a slotted spoon and plunge into a bowl of ice water. Cool eggs for 10 minutes. Remove shells when cool. Cut in half lengthwise and scoop out yolk and reserve in bowl. Repeat with the remaining eggs.
  3. In a blender or food processor (or with a lot of arm power!), combine yolk, chickpeas, garlic, lemon juice, coconut aminos, and vegetable broth until a thick paste forms.
  4. Put the yolk mixture in a piping bag or use a spoon. Pipe or spoon in the yoke hole with hummus mixture and sprinkle with paprika and salt if you choose.

Spaghetti Squash Topped With Mushrooms and “Cheez”

Ingredients

  • 1 large spaghetti squash
  • 2 medium Yukon gold potatoes, peeled and diced
  • 1 medium carrot, peeled and diced
  • 2/3 cup yellow onion, diced
  • 1/3 cup coconut oil
  • 1/3 cup raw cashews 
  • 1/3 cup raw macadamia nuts
  • 1/4 cup hemp seeds, hulled
  • 1/4 teaspoon dry mustard
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic 
  • 2 teaspoons Himalayan salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups shiitake mushrooms, stems removed, sliced
  • 2 cups Portobello mushrooms, stems removed and cut into quarters
  • 1 tablespoon olive oil

Instructions

  1. Cut spaghetti squash in half lengthwise, remove seeds and inner portions of squash. Season with salt and pepper, place both halves face-down on baking sheet. Roast for about 50 minutes at 375 degrees; the skin will soften and flesh will become translucent in color.
  2. While the squash is roasting, combine the potatoes, carrot, onion, and water in a saucepan over medium heat. Bring to a boil, about 12 minutes, reduce heat, cover and simmer for 10 minutes or until the vegetables are tender. Reserve 1 cup vegetable cooking liquid. Drain vegetables.
  3. Once the vegetables are done put them in a blender with the 1 cup of reserved liquid. Add oil, cashews, macadamia nuts, hemp seeds, salt, garlic, lemon juice, mustard, black pepper, and cayenne. Blend until completely smooth. 
  4. Heat olive oil in a medium skillet on medium heat. Cook the mushrooms in the skillet with oil; they will start to release their own juices. Continue cooking until browned. About 5 minutes.
  5. When the spaghetti squash is done and cooled, pulled the flesh from the inside with a fork and place in a bowl. 
  6. Place the cooked spaghetti squash onto 4 serving plates, pour “cheez” on squash, and top with cooked mushrooms.
  7. Freeze leftovers for another time and cook fresh mushrooms. 

Ready-to-Eat Chocolate Chip Cookie Dough

Ingredients 

  • 1/2 cup packed almond flour
  • 1/4 cup tapioca flour
  • 5 tablespoons cold, unsalted grass-fed butter
  • 1 tablespoon agave nectar
  • 3/4 teaspoon pure vanilla extract
  • 1 ounce chopped dark 85% chocolate 
  • Generous pinch of pink Himalayan salt 

Instructions

  1. Combine all the ingredients except chocolate in a blender and blend until smooth. Stir in the chocolate and enjoy!