Bulletproof "Mac N' Cheese"

Health Highlights

No Dairy!

Ingredients

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)

Brown the beef to a light pink color over medium heat. Set aside.
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.
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.
Chop the beef into small chunks and stir it into the sauce.
Place the spaghetti squash and celery into bowls and top it with the meat/sauce mixture.
Top with cayenne pepper if you dare.

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

Meat	1.9
Vegetables	4.4