Bulletproof "Mac N' Cheese"

12 30 662
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Bulletproof "Mac N' Cheese"
Health Highlights
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
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 662
Calories from fat 464
Calories from saturated fat 278
Total Fat 52 g
Saturated Fat 31 g
Trans Fat 1.3 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 9.3 g
Cholesterol 136 mg
Sodium 240 mg
Potassium 962 mg
Total Carbohydrate 17.0 g
Dietary Fiber 4.4 g
Sugars 4.2 g
Protein 35 g

Dietary servings

Per Portion

Meat 1.9
Vegetables 4.4

Energy sources


Meal Type(s)