Bulletproof "Mac N' Cheese"

12 30 535
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Bulletproof "Mac N' Cheese"
Health Rating
No Dairy!


681 gm Grass-fed beef
4 large Carrots (halved and chopped)
5 medium stalk(s) Celery (chopped)
1000 ml Spaghetti squash (or 4 cups, chopped)
3 green onion (stem) Green onion, scallion, ramp
4 tbsp Butter, grass fed, unsalted
1 cup Water, filtered (hot)
5 tbsp Coconut oil (or Brain Octane Oil)
1 capsule Vitamin C supplement (break open 1 capsule)
2 tsp Apple cider vinegar
1 tsp Oregano, fresh
1 tsp Cayenne pepper (optional)


  1. Brown the beef to a light pink color over medium heat.  Set aside.
  2. Add the chopped celery, squash, and carrots into a pot and steam on medium heat until all the vegetables are soft.  Turn off the heat and leave the pot on the stove.
  3. Mix the butter, hot water, MCT oil, vitamin C, vinegar, and oregano in a small saucepan.  Stir constantly as the mixture heats.  Once the butter is melted, remove the sauce from the heat. Add the sauce to a blender with the steamed carrots and raw scallions and blend. 
  4. Chop the beef into small chunks and stir it into the sauce.
  5. Place the spaghetti squash and celery into bowls and top it with the meat/sauce mixture.
  6. Top with cayenne pepper if you dare. 


Nutrition Facts

Per Portion

Calories 535
Calories from fat 304
Calories from saturated fat 210
Total Fat 34 g
Saturated Fat 23.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.3 g
Cholesterol 124 mg
Sodium 203 mg
Potassium 1082 mg
Total Carbohydrate 16.4 g
Dietary Fiber 3.9 g
Sugars 4.5 g
Protein 41 g

Dietary servings

Per Portion

Meat 1.9
Vegetables 4.4

Energy sources

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