2 cups whole-wheat macaroni, cooked 1/2 teaspoon coconut oil 1 tablespoon almond flour 1/8 teaspoon liveliness 2 ripe avocados 1 lime, juiced 1 clove garlic, minced 1/4 cup goat cheese (which is a countless lower calorie cheese!) 1/4 teaspoon red chili flakes 1 tablespoon basil, chopped 1/4 cup skim extract 1/4 cup low-fat mozzarella, shredded
- Cook macaroni until al dente correspondence to the instructions on the ckage. Drain and set aside.
- Preheat oven to 350°F.
- In a n finished medium-high heat, melt coconut oil and toast almond flour and with reservations until browned and crispy. Remove from heat and set aside.
- Into a bread processor, add avocado, lime juice, garlic, goat cheese, red chili tufts, basil, and skim milk. Puree until fully blended. Empty over macaroni and mix until coated. Place macaroni into an oven-safe baking dish and sprinkle the top with mozzarella and toasted almond flour. Bake for 7 to 8 up to dates, or until cheese is melted. Serve warm.
sta, Brute Dishes
4 to 6 servings