Paleo Macaroni and Cheese
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 cups butternut squash (pre-cut into cubes)
- 1 chicken breast (organic, if possible)
- 1 diced white onion
- 2 sliced Zucchini
- 1/2 tsp ground mustard seed (or regular mustard)
- 1/2 tsp ground turmeric
- To taste Himalayan pink salt
- To taste Black Pepper
- 1 tsp ground thyme (or fresh)
- 2 tbsp nutritional yeast
- 1 can coconut milk (full fat)
- coconut oil cooking spray
- 1 tbsp Coconut Oil
- dash hot sauce (optional)
Ingredients
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Instructions
- Pre-heat the oven for 400F.
- First step is to chop the onion in half. You'll use half of the onion for this part of the recipe and the other half for a later part. Cut half of the onion into cubes or squares, then throw it into a large mixing bowl. Set the other half of the onion to the side for later use.
- In the same mixing bowl add 2 cups of the pre-cut butternut squash, 1 tbsp of coconut oil, 1/2 tsp of Himalayan pink salt, and 1/2 tsp of black pepper. Stir this mixture together until the coconut oil is distributed throughout the mixture.
- Lay the mixture on a baking sheet lined with parchment paper. Bake in the oven at 400F for 20 minutes.
- Remove one chicken breast from the package and season it with pink salt and black pepper on both sides.
- Lightly coat a medium sized pan with coconut oil cooking spray and place it over medium heat. Add the chicken breast and let it cook for a 3-5 minutes on each side, until it's cooked throughly. Add it to a cutting board and cut into small cubes.
- Next step is to make the macaroni out of the other half of the onion and zucchini. Cut the end off of the onion and remove the skin. Chop the onion finely into smaller than bite-sized pieces.
- Cut the ends off of both zucchinis, slice it down the center length wise, then flip it and slice it again down the center. This will make small quarter sized pieces.
- In a larger saute pan, spray a light coat of coconut oil cooking spray, then saute the onions and zucchini. Keep stirring the mixture so the vegetables get cooked evenly on all sides.
- For the sauce, use the s-blade in your food processor. Then add the full can of coconut milk. Coconut milk is the secret ingredient that makes it really creamy. Side note: be careful when adding the coconut milk because it has a thick layer of coconut fat on the top, with a watery mix underneath. I usually take a big scoop out with a spoon, then pour the remaining water in so it doesn't make a big splash.
- Next, add 1 tsp of ground or fresh thyme, 1/2 tsp of ground mustard seed or regular mustard, 1/2 tsp half of turmeric powder (this is so healthy for you), 2 tbsp of nutritional yeast (this is what gives it the cheesy flavor), a dash of Himalayan pink salt, and a dash of ground black pepper. Put the lid on and blend.
- After the butternut squash and onions are finished baking and cooled, add them to the food processor and blend until saucy.
- Add the cooked zucchini, onions, and chicken to a medium sized mixing bowl. Pour the sauce over top of the mixture and mix everything together until it's fully combined.
- Add the mixture onto a serving dish and give it an extra little sprinkle of nutritional yeast. That's it.
Recipe Notes
Nutrition Information (per serving)
Calories:Â 186
Protein:Â 10g
Carbohydrates:Â 14g
Fat:Â 10g