Live Lean Mac n Chz!

No Cheese No Problem. [Mac n’ Chz recipe]

We don’t recommend eating cheese on a daily basis to live lean. That’s why we’ve created a meal that mimics a classic favorite, yet is healthy to eat everyday!

How do you make Mac n’ Chz without pasta or cheese??

Follow this recipe! [in the video]

I’ve been experimenting for a few weeks with various cheese free and gluten free mac and cheese recipes. Many of them were fails.. but THIS ONE is delicious.

I think you’ll be surprised that you can make this meal that is full of fiber and protein without any of the inflammatory, fat-storing ingredients.

Butternut squash and coconut milk are the base of this sauce which creates a very creamy and decadent texture that will remind you of a creamy cheese sauce. It’s even the same color as cheese!

You can use any fibrous vegetable of your choice as the “macaroni”. We’ve made this with zucchini and onion and that was also great.

The best thing about this dish is that it’s 100% live lean approved and full of nourishing ingredients that will fuel your lean gains instead of packing on the fat.

Print Recipe

Paleo Macaroni and Cheese

Course

Main Dish

Prep Time

10 minutes

Cook Time

30 minutes

Servings

servings

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)

Course Main Dish Prep Time 10 minutes Cook Time 30 minutes Servings servings 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)

Instructions

1. Pre-heat the oven for 400F.
2. 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.
3. 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.
4. Lay the mixture on a baking sheet lined with parchment paper. Bake in the oven at 400F for 20 minutes.
5. Remove one chicken breast from the package and season it with pink salt and black pepper on both sides.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. After the butternut squash and onions are finished baking and cooled, add them to the food processor and blend until saucy.
13. 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.
14. 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: 186

Protein: 10g

Carbohydrates: 14g

Fat: 10g

You can get more recipes like this at our membership site TeamLiveLean.com.

There are thousands of delicious meals you can make with this list, and we teach you how with a new recipe every week inside TeamLiveLean.com. Step by step instructions led by me and Brad to show you the way to eating delicious foods while losing weight, building muscle and living lean forever.

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