Health(ify) The Menu: McDonald’s
Hi friends!
You don’t need a drive-thru to get McDonald’s-level satisfaction.
I hacked the Golden Arches. Think: Big Macs with cleaner ingredients, Shamrock Shakes without the sugar crash, and fries that won’t leave you greasy and bloated. These remakes keep all the flavor, skip the mystery meat, and won’t wreck your week.
This isn’t about going “healthy” and sad, this is about giving fast food a chic little makeover. Because sometimes you want that iconic McDonald’s flavor, just without the regret.
KIf you love restaurant-style food at home, I also put together a full Burger King copycat menu with burgers, chicken sandwiches, sauces, and sides.
Want more recipes like this straight to your inbox? Sign up for my Chronically Chic Newsletter and I’ll send you all my faves (plus a peek behind the scenes).
Bacon, Egg & Cheese Biscuit
Biscuit:
2 cups organic unbleached white flour
1 tbsp baking powder
1/2 tsp sea salt
1/4 cup coconut oil
2/3 cup whole milk
1 egg (pasture-raised)
Biscuit Instructions
1. Preheat the Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, combine 2 cups flour, 1 tbsp baking powder, and ½ tsp sea salt.
3. Add Fat: Stir in ¼ cup melted coconut oil until the mixture resembles coarse crumbs.
4. Form the Dough: Add ⅔ cup whole milk and 1 beaten egg. Stir just until a soft dough forms.
5. Shape the Biscuits: Turn dough onto a lightly floured surface. Pat out gently and cut into rounds using a biscuit cutter.
6. Bake: Place biscuits on the prepared baking sheet and bake for 12–15 minutes, until golden.
Filling:
2 pasture-raised eggs
2 slices nitrate-free bacon
2 slices grass-fed cheese (cheddar or mozzarella)
Filling & Assembly
7. Cook the Bacon: Fry 2 slices of bacon in a skillet over medium heat until crispy. Set aside.
8. Cook the Eggs: In a separate pan, scramble or fry 2 eggs to your preferred doneness.
9. Assemble: Slice warm biscuits in half and layer with eggs, bacon, and cheese. Serve immediately while warm.
Egg McMuffin®
English Muffin:
2 cups organic white flour
1 tsp baking powder
1/2 tsp sea salt
2 tbsp coconut oil, melted
2/3 cup warm water
English Muffin Instructions
1. Mix the Dough: In a bowl, combine 2 cups of flour, 1 tsp of baking powder, and ½ tsp sea salt. Add 2 tbsp melted coconut oil and ⅔ cup warm water, stirring until a soft dough forms.
2. Shape the Muffins: Divide the dough into 4 equal portions and shape each into a round, about ½-inch thick.
3. Cook on the Skillet: Heat a lightly greased skillet over medium-low heat. Cook each muffin for 4–5 minutes per side, until golden brown and cooked through. Set aside and keep warm.
Filling:
2 slices nitrate-free bacon
1 grass-fed cheese slice
2 pasture-raised eggs
Filling & Assembly
4. Cook the Bacon: Cook 2 slices bacon in a skillet over medium heat until crispy. Remove and set aside.
5. Cook the Eggs: In the same skillet, fry 2 eggs until cooked to your liking.
6. Assemble & Serve: Slice the warm English muffins in half. Layer with bacon, egg, and cheese. Serve immediately while warm.
Sausage McMuffin® with Egg
Sausage Patties:
1 lb grass-fed ground beef or pasture-raised pork
1 tsp dried sage
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
Sausage Patty Instructions
1. Mix the Sausage: In a bowl, combine 1 lb ground meat, 1 tsp dried sage, ½ tsp garlic powder, ½ tsp sea salt, and ¼ tsp black pepper. Mix gently until just combined.
2. Form Patties: Divide the mixture into 4 equal portions and shape into round patties, slightly thinner in the center.
3. Cook the Sausage: Heat a skillet over medium heat. Cook patties for 5–7 minutes per side, until browned and fully cooked through. Set aside and keep warm.
4. Egg & Muffin: Same as above for Egg McMuffin, but swap bacon for the sausage patty.
Bacon, Egg & Cheese McGriddles®
Pancakes:
1 1/2 cups organic white flour
1 tbsp baking powder
1/2 tsp sea salt
1 egg (pasture-raised)
1 cup whole milk
1/4 cup organic raw honey (or pure maple syrup if not following a low-nickel diet)
Pancake Instructions
1. Mix Dry Ingredients: In a bowl, combine 1½ cups flour, 1 tbsp baking powder, and ½ tsp sea salt.
2. Mix Wet Ingredients: In a separate bowl, whisk together 1 egg, 1 cup whole milk, and ¼ cup honey.
3. Combine Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
4. Cook Pancakes: Heat a lightly greased griddle or skillet over medium heat. Pour batter to form pancakes and cook until bubbles appear on the surface, then flip and cook until golden. Set aside.
Filling:
2 slices nitrate-free bacon
2 pasture-raised eggs
2 slices grass-fed cheese
Instructions:
Cook the bacon until crispy and fry the eggs as desired.
Stack the bacon, eggs, and cheese between two pancakes.
Sausage, Egg & Cheese McGriddles®
Use the same pancake recipe as the Bacon, Egg & Cheese McGriddles®, but replace bacon with the Sausage Patties recipe and assemble similarly with the sausage, eggs, and cheese between pancakes.
Big Breakfast®
Sausage Patties: Same as above for Sausage McMuffin® with Egg.
Hash Browns:
2 medium organic russet potatoes, grated
1/4 cup coconut oil or pasture-raised butter
Sea salt to taste
Instructions:
Grate the 2 potatoes and squeeze out excess moisture.
Heat 1/4 cup oil or butter in a skillet over medium heat. Form the grated potatoes into patties and fry until golden brown on each side.
Biscuits: Same as Bacon, Egg & Cheese Biscuit recipe.
Assemble the Big Breakfast with sausage patties, hash browns, scrambled eggs, and biscuits.
Hotcakes and Sausage
Use the Pancakes recipe from Bacon, Egg & Cheese McGriddles®.
Sausage: Same as Sausage McMuffin® with Egg sausage patties.
Serve with organic maple syrup or cinnamon honey as a sweetener.
Sausage Burrito
Tortillas: Use organic white flour tortillas or make your own tortillas
Filling:
1/2 lb grass-fed sausage or pasture-raised pork
2 eggs (pasture-raised)
1/4 cup raw cheese or grass-fed cheese, shredded
2 tbsp salsa (optional, use one with no added preservatives)
Instructions:
Cook the sausage in a skillet over medium heat, breaking it into small crumbles.
Scramble the eggs in the same skillet.
Warm the tortillas and fill with sausage, scrambled eggs, 1/4 cup cheese, and 2 tbsp salsa.
Fruit & Maple Oatmeal
(Avoid oats & Maple if following a low-nickel diet)
Oats: Use organic steel-cut oats cooked with grass-fed whole milk.
Fruit & Sweeteners:
1 cup fresh organic berries or banana slices
2 tbsp organic maple syrup (or cinnamon honey for a low-nickel diet)
Instructions:
Cook the oats according to package directions using your preferred milk.
Top with fresh organic berries or banana slices and sweeten with maple syrup or cinnamon honey.
Lunch and Dinner Menu
Bun Recipe (low-nickel friendly, no sesame seeds)
Ingredients:
3 cups organic unbleached flour
1 packet of dry yeast
2 tsp honey
1 cup warm water
1/4 cup melted grass-fed butter
1 egg
1/2 tsp salt
1 tbsp organic whole milk
Instructions:
1. In a small bowl, mix 1 cup warm water and 2 tsp honey, then add 1 packet dry yeast and let sit 5–10 minutes until frothy.
2. In a large bowl, combine 3 cups flour and ½ tsp salt, then add the yeast mixture, ¼ cup melted butter, 1 egg, and 1 tbsp milk, mixing until a dough forms.
3. Knead: Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic.
4. Rise: Place dough in a greased bowl, cover, and let rise 1 hour or until doubled in size.
5. Shape Buns: Divide dough into 8 equal pieces, roll into smooth balls, and gently flatten into discs.
6. Preheat oven to 375°F (190°C), place buns on a parchment-lined baking sheet, and bake 15–20 minutes until golden.
7. Cool: Transfer buns to a wire rack and allow to cool completely before slicing.
Now that you’ve made the buns, you can refer back to this recipe when assembling the burgers.
Big Mac® Copycat
Ingredients:
1 lb grass-fed ground beef (80/20)
Salt and freshly cracked black pepper
2 tablespoons organic ketchup
2 teaspoons Dijon mustard
1 tablespoon organic pickle relish
1 tablespoon white vinegar
2 tbsp organic whole milk or cream
1/4 cup shredded iceberg lettuce
2 slices cheddar cheese (grass-fed)
1 onion, finely chopped
Big Mac sauce (recipe below)
Big Mac Sauce:
1/4 cup organic ketchup
1/4 cup organic whole milk yogurt (plain, unsweetened)
1 tbsp organic apple cider vinegar
1 tbsp mustard
1 tsp organic honey
Pinch of salt
Pinch of freshly cracked black pepper
Assembly:
1. Season 1 lb ground beef with salt and black pepper, then form 4 thin patties. Heat a skillet over medium-high heat and cook patties 2–3 minutes per side until well browned. Add cheddar cheese slices during the final minute so they melt.
2. In a small bowl, mix ¼ cup ketchup, ¼ cup yogurt, 1 tbsp apple cider vinegar, 1 tbsp mustard, 1 tsp honey, salt, and black pepper until smooth. Set aside.
3. Prep the Buns: Slice each bun horizontally into three layers: bottom, middle, and top.
4. Spread Big Mac sauce on the bottom bun, then add one beef patty, shredded lettuce, chopped onion, and pickle relish.
5. Place the middle bun on top, spread with more Big Mac sauce, then add the second beef patty, more lettuce, onion, and pickles.
6. Finish & Serve: Top with the final bun, press gently, and serve immediately while warm.
Quarter Pounder® with Cheese Copycat
Ingredients:
1 lb grass-fed ground beef (80/20)
Salt and freshly cracked black pepper
2 slices cheddar cheese (grass-fed)
1/2 onion, finely sliced
2 tablespoons organic ketchup
1 tbsp Dijon mustard
1 tbsp organic pickle relish
1 tbsp butter (for grilling)
1 tablespoon organic apple cider vinegar
1 tablespoon honey (optional for slight sweetness)
Assembly:
1. Season 1 lb ground beef with salt and black pepper, then form 2 large patties (about ½ lb each).
2. Heat a skillet or grill over medium-high heat. Cook patties 4–5 minutes per side until fully cooked and a good crust forms.
3. While the patties cook, sauté ½ sliced onion in 1 tbsp butter over medium heat for about 5 minutes, until soft and lightly caramelized.
4. Toast the Buns: Butter the cut sides of the buns and toast in the skillet until golden.
5. Place a patty on the bottom bun, add 1 slice cheddar cheese, top with sautéed onions, ketchup, Dijon mustard, pickle relish, and pickles if using. Add the top bun and serve immediately.
Double Quarter Pounder® with Cheese
Ingredients:
1 lb grass-fed ground beef (80/20)
Salt and freshly cracked black pepper
4 slices cheddar cheese (grass-fed)
2 tablespoons organic ketchup
1 tbsp Dijon mustard
1 tablespoon organic pickle relish
1 tablespoon butter
1/2 onion, finely sliced
1 tbsp organic whole milk
1 tbsp honey (optional for slight sweetness)
Assembly:
1. Divide 1 lb ground beef into 4 equal portions. Season with salt and black pepper, then gently form 4 patties.
2. Heat a skillet or grill over medium-high heat. Cook patties for about 4 minutes per side. During the last minute, place 1 slice cheddar cheese on each patty so it melts.
3. In a skillet over medium heat, melt 1 tbsp butter. Add ½ sliced onion and cook until golden, soft, and caramelized, about 5–7 minutes.
4. Toast the Buns: Lightly butter the cut sides of the buns and toast in a pan until golden.
5. Place 2 patties on the bottom bun. Top with ketchup, Dijon mustard, pickle relish, and pickles if using. Add the caramelized onions, then finish with the top bun. Serve immediately.
Quarter Pounder® with Cheese Deluxe
Ingredients:
1 lb grass-fed beef
Sea salt
Black pepper
Garlic powder (just a pinch for depth)
Onion powder (a small pinch)
1 tbsp butter (grass-fed)
1 tbsp high-quality ketchup (without high fructose corn syrup)
1 tbsp mustard (make sure it’s simple, no weird additives)
2 slices of organic cheddar cheese
Lettuce (iceberg for crunch, optional but works great for texture)
2 regular buns (recipe shown above)
Instructions:
1. Shape 1 lb grass-fed beef into 2 patties (about 4 oz each), slightly wider than the buns. Press a small dimple in the center of each. Season both sides with sea salt, black pepper, a pinch garlic powder, and a small pinch onion powder, pressing seasoning in gently.
2. Heat a skillet over medium-high heat and add 1 tbsp grass-fed butter. Once melted and sizzling, add the patties. Cook 3–4 minutes per side for medium doneness, aiming for a deep golden sear. After flipping, place 1 slice organic cheddar on each patty and cover the skillet briefly to melt.
3. Lightly toast the 2 buns in the skillet with a touch of butter. Spread 1 tbsp ketchup and 1 tbsp mustard on the bottom bun. Add iceberg lettuce if using, then the cheeseburger patty. Finish with the top bun and serve immediately.
McDouble®
Ingredients:
1 lb grass-fed beef
Salt and freshly ground black pepper
Garlic powder and onion powder (just a dash)
1 tbsp butter (grass-fed)
2 slices organic cheddar cheese
2 regular buns (recipe shown above)
2 tbsp high-quality ketchup
2 tbsp mustard
Instructions:
1. Shape 1 lb grass-fed beef into 4 small patties (about 2 oz each). Press a small dimple into the center of each patty to prevent puffing. Season both sides with salt, black pepper, a dash garlic powder, and a dash onion powder.
2. Heat a skillet over medium-high heat and melt 1 tbsp grass-fed butter. Once sizzling, add the patties and cook 2–3 minutes per side until well-seared and golden. Place 1 slice organic cheddar on 2 of the patties, stack the remaining patties on top, cover the skillet, and let the cheese melt for 1–2 minutes.
3. Lightly toast the 2 buns. Spread 2 tbsp ketchup and 2 tbsp mustard evenly on the bottom buns. Add the stacked double patties with melted cheese, top with the remaining bun halves, and serve immediately.
Bacon Quarter Pounder® with Cheese
Ingredients:
1 lb grass-fed beef
Salt, black pepper, garlic powder, and onion powder (pinch of each)
1 tbsp butter
2 slices organic cheddar cheese
2-3 strips of nitrate-free bacon (cooked crisp)
1 tbsp high-quality ketchup
1 tbsp mustard
2 regular buns (recipe shown above)
Instructions:
1. Form 1 lb grass-fed beef into 2 large patties (about 4 oz each). Season both sides with salt, black pepper, garlic powder, and onion powder, pressing the seasoning gently into the meat.
2. Heat a skillet over medium-high heat and melt 1 tbsp butter. Add the patties and cook 3–4 minutes per side until deeply golden on the outside and juicy inside. After flipping, place 1 slice organic cheddar cheese on each patty and cover the pan for 1–2 minutes to melt.
3. In a separate pan, cook 2–3 strips nitrate-free bacon over medium heat until crispy and golden. Set aside on paper towels.
4. Lightly toast the 2 buns. Spread 1 tbsp ketchup and 1 tbsp mustard on the bottom buns. Add the cheese-topped patties, layer with the crispy bacon, and finish with the top buns. Serve immediately while hot.
7. Cheeseburger
Ingredients:
1 lb grass-fed beef
Salt and black pepper
Garlic powder and onion powder
1 tbsp butter (grass-fed)
1 slice of organic cheddar cheese
2 regular buns (recipe shown above)
1 tbsp high-quality ketchup
Instructions:
1. Shape 1 lb grass-fed beef into 2 small patties (about 2 oz each). Season both sides with salt, black pepper, garlic powder, and onion powder.
2. Heat a skillet over medium-high heat and melt 1 tbsp grass-fed butter. Add the patties and cook 2–3 minutes per side until well-seared. When flipping, place 1 slice organic cheddar cheese on a patty and let it melt.
3. Lightly toast the 2 regular buns with a little butter until golden. Spread 1 tbsp high-quality ketchup on the bottom bun. Add the cheese-covered patty and top with the other half of the bun. Serve hot.
Double Cheeseburger
Ingredients:
2 fresh beef patties (preferably 80% lean, grass-fed beef)
2 slices full-fat cheddar cheese
1 tbsp ketchup
1 tsp yellow mustard
2-3 pickle slices
Regular Bun (see recipe above)
Instructions:
1. Season the 2 fresh beef patties evenly with salt and black pepper on both sides.
2. Heat a pan over medium-high heat. Add the patties and cook for 3–4 minutes per side, until browned and fully cooked to an internal temperature of 165°F.
3. During the final 30 seconds of cooking, place 1 slice full-fat cheddar cheese on each patty and allow it to melt.
4. Spread 1 tbsp ketchup and 1 tsp yellow mustard on the bottom half of the regular bun. Add one cheese-covered patty, followed by 2–3 pickle slices, then the second patty. Close with the top bun and serve immediately.
McCrispy™
Ingredients:
1 chicken breast (boneless, skinless)
½ cup organic unbleached flour
1 egg (beaten)
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp onion powder
1 tbsp coconut oil (for frying)
Regular Bun (see recipe above)
Instructions:
1. Season the 1 chicken breast evenly on both sides with ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder.
2. Dip the seasoned chicken into the 1 beaten egg, then dredge thoroughly in ½ cup organic unbleached flour, pressing lightly so the coating sticks evenly.
3. Heat 1 tbsp coconut oil in a pan over medium heat. Fry the chicken for 3–4 minutes per side, until golden, crispy, and cooked through to an internal temperature of 165°F.
4. Place the crispy chicken on the bottom half of the regular bun. Add cheddar cheese if desired, then close with the top bun and serve hot.
Deluxe McCrispy™
Ingredients: Same as McCrispy™
Instructions:
Follow McCrispy™ instructions for the chicken.
Add fresh lettuce and tomato slices to the sandwich after placing the cheese-covered chicken on the bottom bun (recipe shown above). Close with the top bun.
Spicy McCrispy™
Ingredients:
1 chicken breast (boneless, skinless)
½ cup organic unbleached flour
1 egg (beaten)
1 tsp chili powder
½ tsp cayenne pepper (optional for extra spice)
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp onion powder
1 tbsp coconut oil (for frying)
Regular Bun (see recipe above)
Instructions:
1. In a small bowl, mix 1 tsp chili powder, ½ tsp cayenne pepper, ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder. Season the 1 chicken breast evenly on both sides.
2. Dip the seasoned chicken into the 1 beaten egg, then coat evenly with ½ cup organic unbleached flour, pressing lightly so the breading adheres.
3. Heat 1 tbsp coconut oil in a pan over medium heat. Fry the chicken for 3–4 minutes per side, until golden, crispy, and the internal temperature reaches 165°F.
4. Place the spicy chicken on the bottom half of the regular bun. Add cheddar cheese if desired, then close with the top bun and serve hot.
Spicy Deluxe McCrispy™
Ingredients: Same as Spicy McCrispy™
Instructions:
Follow Spicy McCrispy™ instructions for the chicken.
Add fresh lettuce and tomato slices to the sandwich after placing the cheese-covered chicken on the bottom bun (recipe shown above). Close with the top bun.
Filet-O-Fish®
Ingredients:
1 cod fillet (wild-caught, 4-6 oz)
½ cup organic unbleached flour
1 egg (beaten)
½ tsp salt
½ tsp pepper
1 tbsp coconut oil (for frying)
Tartar sauce alternative: 2 tbsp full-fat Greek yogurt, 1 tsp Dijon mustard, 1 tbsp pickles (finely chopped), 1 tsp honey, 1 tsp lemon juice
Regular Bun (see recipe above)
Instructions:
1. Season the cod fillet evenly with ½ tsp salt and ½ tsp black pepper.
2. Dip the seasoned cod into the beaten egg, then coat evenly with ½ cup organic unbleached flour, pressing lightly so the coating sticks.
3. Heat 1 tbsp coconut oil in a pan over medium heat. Fry the cod for 3–4 minutes per side, until golden and crispy and the internal temperature reaches 145°F.
4. In a small bowl, mix 2 tbsp Greek yogurt, 1 tsp Dijon mustard, 1 tbsp chopped pickles, 1 tsp honey, and 1 tsp lemon juice until smooth.
5. Spread the tartar sauce on the bottom half of the regular bun. Place the fried cod fillet on top, close with the top bun, and serve immediately.
Chicken McNuggets
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs
1 large egg
2 tbsp unbleached, all-purpose flour
2 tbsp cornstarch
1 tsp sea salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika (optional, if you can tolerate it)
1/4 tsp white pepper (or black if you prefer)
1/2 tsp Dijon mustard
1 tbsp filtered water (or broth for added flavor)
For the Coating:
3/4 cup regular unbleached flour
1/2 cup fine breadcrumbs
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/2 tsp onion powder
For Frying:
1–2 cups lard
Instructions:
1. Cut 1 lb boneless, skinless chicken thighs into bite-sized pieces. In a bowl, whisk 1 large egg with 1/2 tsp Dijon mustard, then mix in 2 tbsp all-purpose flour, 2 tbsp cornstarch, 1 tsp sea salt, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp paprika (optional), and 1/4 tsp white pepper. Stir in 1 tbsp filtered water (or broth) until smooth, then toss the chicken pieces in the batter until fully coated.
2. In a shallow dish, combine 3/4 cup unbleached flour, 1/2 cup fine breadcrumbs, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp sea salt, 1/4 tsp white pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
3. One at a time, lift the battered chicken pieces and press them into the dry coating mixture from Step 2, making sure each piece is thickly coated on all sides.
4. Heat 1–2 cups lard in a skillet over medium-high heat (enough to submerge nuggets about halfway). Fry the coated chicken pieces for 4–5 minutes per side, until golden and crispy.
5. Transfer fried nuggets to a paper towel-lined plate and let them drain for 2–3 minutes before serving hot.
World Famous Fries®
Ingredients:
4 large russet potatoes
3 cups beef tallow
Sea salt (to taste)
1 tsp garlic powder (optional for extra flavor)
1 tsp onion powder (optional)
Instructions:
1. Peel 4 large russet potatoes and cut them into thin, evenly sized fries. Place the cut fries in a large bowl and cover completely with cold water. Soak for at least 30 minutes or up to overnight to remove excess starch for maximum crispiness.
2. Add 3 cups beef tallow to a large, heavy-bottomed pan or deep fryer. Heat the tallow to 375°F (190°C), making sure there is enough fat to fully submerge the fries.
3. Drain the soaked potatoes and pat them completely dry with a towel. Fry the fries in small batches in the hot 3 cups beef tallow, stirring occasionally. Cook each batch for 4–5 minutes until golden and crispy.
4. Remove the fries from the oil and immediately season with sea salt to taste, plus 1 tsp garlic powder and 1 tsp onion powder if using. Toss gently so the seasoning sticks while the fries are hot.
5. Serve immediately for the best texture. These are crisp on the outside, fluffy inside, and very McDonald’s-coded in the best way.
Tangy Barbeque Sauce
Ingredients:
1/2 cup organic ketchup
2 tbsp apple cider vinegar
1 tbsp raw honey
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground mustard
1/4 tsp sea salt
1/8 tsp ground black pepper
Instructions:
1. Add 1/2 cup organic ketchup, 2 tbsp apple cider vinegar, 1 tbsp raw honey, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground mustard, 1/4 tsp sea salt, and 1/8 tsp ground black pepper to a small saucepan. Stir until fully combined.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors fully meld.
3. Taste the sauce and adjust if needed. Add a small splash of apple cider vinegar for more tang or a drizzle of honey for extra sweetness.
4. Remove from heat and let the sauce cool to room temperature before serving. Use as a fry dip, burger sauce, or drizzle over crispy potatoes.
Spicy Buffalo Sauce
Ingredients:
1/2 cup grass-fed butter (or ghee for a slightly different flavor)
1/4 cup hot sauce (one with minimal additives, or make your own)
1 tbsp apple cider vinegar
1/2 tsp garlic powder
1/4 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp smoked paprika (optional, for depth)
Instructions:
1. Add 1/2 c grass-fed butter to a small saucepan and melt over low heat until just liquefied. Do not let it brown.
2. Whisk in 1/4 cup hot sauce, 1 tbsp apple cider vinegar, 1/2 tsp garlic powder, 1/4 tsp sea salt, 1/4 tsp ground black pepper, and 1/4 tsp smoked paprika if using. Whisk until fully combined.
3. Keep the sauce over low heat and gently simmer for 3–5 minutes, stirring occasionally so the butter stays emulsified and the flavors blend smoothly.
4. Remove from heat and toss immediately with crispy wings or nuggets, or serve warm on the side for dipping.
Honey Mustard Sauce
Ingredients:
1/4 cup organic Dijon mustard
3 tbsp raw honey
1 tbsp apple cider vinegar
1 tbsp avocado oil
1/4 tsp sea salt
1/4 tsp garlic powder
Instructions:
1. In a small bowl, whisk together 1/4 cup organic Dijon mustard, 3 tbsp raw honey, 1 tbsp apple cider vinegar, 1 tbsp avocado oil, 1/4 tsp sea salt, and 1/4 tsp garlic powder until smooth.
2. Taste and adjust sweetness or acidity by adding a little more raw honey or apple cider vinegar if needed.
3. Use immediately or refrigerate until ready.
Sweet 'N Sour Sauce
Ingredients:
1/4 cup organic ketchup
2 tbsp raw honey
2 tbsp apple cider vinegar
2 tbsp pineapple juice (fresh if possible)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp sea salt
1/8 tsp ground ginger (optional, for an extra kick)
Instructions:
1. In a small saucepan, whisk together 1/4 cup organic ketchup, 2 tbsp raw honey, 2 tbsp apple cider vinegar, 2 tbsp pineapple juice, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp sea salt, and 1/8 tsp ground ginger if using.
2. Bring the mixture to a gentle simmer over medium heat. Stir occasionally and cook for 5–7 minutes, until the sauce thickens to a dip-friendly consistency.
3. Remove from heat and let cool to room temperature before serving. Perfect with nuggets, fries, or anything crispy and salty.
McCafé® Caramel Macchiato (Hot)
Ingredients:
1 cup whole milk
1/4 cup organic cane sugar
1/4 cup water
1 tsp vanilla extract
1 shot espresso (or brewed strong coffee)
1 tbsp grass-fed butter (optional for extra richness)
Instructions:
1. In a small saucepan, combine 1/4 cup organic cane sugar and 1/4 cup water. Stir constantly over medium heat for 5–7 minutes, until the sugar fully dissolves and thickens into a syrup. Remove from heat and stir in 1 tsp vanilla extract. Set aside to cool slightly.
2. Brew 1 shot espresso or an equivalent amount of strong coffee. Set aside while you prepare the milk.
3. Heat 1 cup whole milk in a small saucepan over medium heat until hot but not boiling. If desired, stir in 1 tbsp grass-fed butter for extra richness. Froth using a milk frother or whisk, or leave unfrothed for a smoother texture.
4. Pour the brewed espresso into a mug. Drizzle in 2 tbsp homemade caramel syrup, then slowly pour the steamed milk over the espresso, reserving foam for the top if using. Finish with an extra drizzle of caramel syrup.
McCafé® French Vanilla Cappuccino
Ingredients:
1 shot espresso
1 cup whole milk
1 tsp vanilla extract
1 tbsp honey
Instructions:
Ingredients:
1 shot espresso
1 cup whole milk
1 tsp vanilla extract
1 tbsp honey
Instructions:
Brew your shot of espresso or strong coffee. Espresso is key here for the rich, concentrated flavor.
Heat the milk in a saucepan over medium heat until it’s hot (not boiling). The milk should have small bubbles around the edges but not a rolling boil.
Use a frother to froth the milk until it's nice and foamy. If you don't have a frother, you can vigorously whisk the milk or use a hand blender to get foam.
In the mug, stir together the espresso shot with vanilla extract and honey. This step adds the familiar French vanilla flavor you know and love.
Pour the sweetened espresso into your mug.
Gently pour the frothed milk over the espresso. The foam should rise to the top.
For a traditional cappuccino, there should be more foam than liquid, make sure the milk is frothed well.
☕ Wait, do you froth? If you’re gonna whip up your own French Vanilla Cappuccino, you need a milk frother that doesn’t suck. This one’s my favorite!
McCafé® Mocha Latte
Ingredients:
1 shot espresso
1 cup whole milk
2 tbsp unsweetened cocoa powder
1 tbsp honey or organic cane sugar
1 tsp vanilla extract
Instructions:
1. Brew 1 shot espresso (or very strong coffee) and set aside in a mug.
2. In a small saucepan, combine 2 tbsp unsweetened cocoa powder and 1 tbsp honey or organic cane sugar with a small splash of whole milk. Heat over low, stirring until smooth and syrupy. Gradually whisk in the remaining 1 cup whole milk until fully combined.
3. Heat the chocolate milk mixture until hot but not boiling. Froth using a milk frother, whisk, or hand blender until lightly foamy.
4. Pour the espresso into a mug. Stir in 1 tsp vanilla extract, then add the hot chocolate milk, spooning foam on top. Optional: drizzle a little extra chocolate syrup over the foam for a café-style finish.
Shamrock Shake®
Ingredients:
1 cup vanilla ice cream (recipe below)
1/2 cup whole milk
1 tsp peppermint extract (organic)
A few drops of natural green food coloring (optional)
Instructions:
Make the Ice Cream:
Ingredients:
2 cups whole milk
2 tablespoons cane sugar (or honey for a more natural option)
2 teaspoons vanilla extract
1/4 teaspoon gelatin
2 egg yolks
Instructions:
1. Heat 2 cups whole milk over medium heat until warm, not boiling. In a separate bowl, whisk 2 egg yolks with 2 tbsp cane sugar until pale and smooth.
2. Slowly whisk 1/2 c warm milk into the egg mixture, stirring constantly. Pour everything back into the saucepan.
3. Cook over medium-low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in 2 tsp vanilla extract.
4. In a small bowl, combine 1/4 tsp gelatin with 1 tbsp cold milk. Let sit 3–5 minutes, then stir into the warm custard until fully dissolved.
5. Cool to room temperature, then refrigerate 2–3 hours until fully chilled.
6. Pour into an ice cream maker and churn according to manufacturer instructions until soft-serve consistency. Freeze briefly if a firmer texture is desired.
Peppermint Shake Assembly
1. In a blender, combine 1 c vanilla ice cream, 1/2 c whole milk, and 1 tsp peppermint extract. Blend until smooth and thick.
2. Color (Optional): Add 2–4 drops natural green food coloring and pulse briefly until evenly colored.
3. Serve: Pour into a tall glass. Optional but elite move: top with whipped cream.
McFlurry® with OREO® Cookies
Ingredients:
1 cup vanilla ice cream (recipe above)
1/4 cup crushed OREO-style cookies (look for healthier versions)
2 tbsp homemade chocolate sauce (shown below)
Instructions:
1. Make the Ice Cream:
Follow the vanilla ice cream recipe above using whole milk, vanilla extract, and honey. Freeze or churn until scoopable.
2. Crush the Cookies:
Place cookies in a sealed bag and crush with a rolling pin, or pulse in a blender until you get small chunks, not powder.
Make the Chocolate Sauce: Ingredients:
1/2 cup organic cane sugar (or honey)
1/4 cup whole milk (or cream for richer sauce)
1/4 cup unsweetened cocoa powder
2 tablespoons butter
1 teaspoon vanilla extract
Pinch of salt
Instructions:
1. In a saucepan, whisk 1/2 cup cane sugar, 1/4 cup cocoa powder, and 1/4 cup milk over medium heat. Simmer 2–3 minutes, stirring constantly, until slightly thickened.
2. Stir in 2 tbsp butter and 1 tsp vanilla extract until fully melted and glossy.
3. Add 1 pinch salt. Taste and adjust sweetness. Thin with 1–2 tbsp milk if needed.
Assemble the McFlurry
1. Gently stir 1/4 cup crushed cookies into 1 cup vanilla ice cream. Do not blend.
2. Drizzle 2 tbsp chocolate sauce over the top and serve immediately.
Chocolate Shake
Ingredients:
1 cup homemade vanilla ice cream (recipe above)
2 tbsp unsweetened cocoa powder
1 tbsp honey (or organic cane sugar)
1/2 cup whole milk
Instructions:
1. In a small saucepan, combine 2 tbsp cocoa powder, 1 tbsp honey (or cane sugar), and 2–3 tbsp of the milk. Heat over low heat, stirring constantly, until a smooth, slightly thick syrup forms.
2. Add 1 cup vanilla ice cream, the warm chocolate syrup, and the remaining whole milk to a blender. Blend until completely smooth and creamy.
3. Pour into a glass and serve immediately. Optional but elite move: top with whipped cream.
Strawberry Banana Smoothie
Ingredients:
1 ripe banana
1/2 cup frozen strawberries
1 cup whole milk (or yogurt for a thicker texture)
1 tbsp honey or cane sugar
Instructions:
Blend all ingredients together until smooth.
Serve: Pour into a glass and enjoy!
Sweet Tea
Ingredients:
4 tea bags (black tea or your preferred herbal variety)
1/4 cup organic cane sugar
4 cups filtered water
Instructions:
Brew the tea: Boil the water and steep the tea bags for about 5 minutes.
Sweeten: While still warm, stir in the cane sugar.
Cool: Let the tea cool to room temperature, then refrigerate it.
Serve: Pour over ice.
Hot Chocolate
Ingredients:
1 cup whole milk
2 tbsp cocoa powder (unsweetened)
1 tbsp honey or organic cane sugar
1/2 tsp vanilla extract
Instructions:
Heat the milk in a saucepan until hot.
Whisk in the cocoa powder and sweetener until smooth.
Stir in vanilla and pour into a mug.
Nostalgic Picks:
Ranch Snack Wrap
Ingredients:
2 boneless, skinless chicken breasts
1 cup organic unbleached flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (if tolerated)
Salt and pepper to taste
2 eggs, beaten
2 tbsp avocado oil (for frying)4 whole wheat or gluten-free tortillas (or your preferred healthy wrap)
1 cup shredded iceberg lettuce (or romaine)
Homemade Ranch Dressing (recipe below)
Homemade Ranch Dressing:
1/2 cup full-fat Greek yogurt
1/4 cup sour cream
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 tsp garlic powder
1 tsp onion powder
1 tbsp lemon juice
Salt and pepper to taste
Directions:
1. Season chicken breasts with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and salt and pepper to taste. Dredge each breast in 1 cup flour, dip into 2 beaten eggs, then coat again lightly in flour for a crisp finish.
2. Heat 2 tbsp avocado oil in a skillet over medium-high heat. Fry the chicken breasts for 4–5 minutes per side, until golden brown and fully cooked. Let rest 5 minutes, then slice into strips.
3. In a bowl, mix 1/2 cup Greek yogurt, 1/4 cup sour cream, 1 tbsp dill, 1 tbsp parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp lemon juice, and salt and pepper to taste until smooth.
4. Lay 1 tortilla and spread 2–3 tbsp ranch dressing evenly. Add shredded lettuce, then top with sliced chicken.
5. Fold in the sides and roll tightly. Serve immediately while warm and crispy.
Honey Mustard Snack Wrap
Ingredients:
2 boneless, skinless chicken breasts (same prep as above)
1 cup organic unbleached flour
Salt and pepper to taste
2 eggs, beaten
2 tbsp avocado oil
4 whole wheat or gluten-free tortillas
1 cup shredded lettuce
Homemade Honey Mustard Dressing (recipe below)
Homemade Honey Mustard Dressing:
1/4 cup Dijon mustard
1/4 cup honey
1/4 cup Greek yogurt
1 tsp apple cider vinegar
Salt and pepper to taste
Directions:
1. Cook the chicken using the same method as the Crispy Chicken Ranch Wrap. Let rest 5 minutes, then slice.
2. Whisk together 1/4 cup Dijon mustard, 1/4 cup honey, 1/4 cup Greek yogurt, 1 tsp apple cider vinegar, and salt and pepper to taste until smooth.
3. Spread 2–3 tbsp honey mustard onto each tortilla. Add shredded lettuce and sliced chicken.
4. Fold in sides, roll tightly, and serve immediately.
Chipotle BBQ Snack Wrap
Ingredients:
2 boneless, skinless chicken breasts (same prep as above)
1 cup organic unbleached flour
Salt and pepper to taste
2 eggs, beaten
2 tbsp avocado oil
4 flour tortillas
Homemade Chipotle BBQ Sauce (recipe below)
Homemade Chipotle BBQ Sauce:
1/2 cup tomato paste (use a brand with no added sugar or preservatives)
1/4 cup apple cider vinegar
2 tbsp honey
1-2 chipotle peppers in adobo sauce (or adjust to taste)
1 tsp garlic powder
Salt and pepper to taste
Directions:
Absolutely. Same clean treatment, no repetition, still crystal clear.
Crispy Chicken Chipotle BBQ Wrap
Ingredients
Chicken
2 boneless, skinless chicken breasts
1 cup organic unbleached flour
Salt and pepper, to taste
2 eggs, beaten
2 tbsp avocado oil, for frying
Wrap
4 flour tortillas
Homemade Chipotle BBQ Sauce
1/2 cup tomato paste (no added sugar or preservatives)
1/4 cup apple cider vinegar
2 tbsp honey
1–2 chipotle peppers in adobo, to taste
1 tsp garlic powder
Salt and pepper, to taste
Directions
1. Prepare the chicken using the same method as the Crispy Chicken Ranch Wrap. Rest 5 minutes, then slice.
2. Blend 1/2 cup tomato paste, 1/4 cup apple cider vinegar, 2 tbsp honey, 1–2 chipotle peppers, 1 tsp garlic powder, and salt and pepper to taste. Heat over medium heat for 3–4 minutes, until slightly thickened.
3. Drizzle 2–3 tbsp chipotle BBQ sauce onto each tortilla. Add sliced chicken and any desired veggies.
4. Fold in the sides, roll tightly, and serve warm.
🍟 If you're loving these remakes, you’ll probably be obsessed with my Healthy Taco Bell Recipes!
International Picks:
Matcha McFlurry (Japan)
Ingredients:
Ice Cream Base (recipe above)
Matcha Syrup: 1 tablespoon matcha powder
1/4 cup warm water (to dissolve the matcha)
1 tablespoon cane sugar (adjust to taste)
Toppings: A handful of mini OREO® cookies (you can make these homemade or use an organic option without additives)
Instructions:
1. Prepare the ice cream using the base recipe above and chill or churn until scoopable.
2. Whisk 1 tbsp matcha powder, 1/4 cup warm water, and 1 tbsp cane sugar until fully dissolved and smooth.
3. Spoon the ice cream into a bowl and gently swirl in the matcha syrup, leaving visible ribbons.
4. Crumble the cookies and fold them in lightly. Do not overmix.
Bulgogi Burger (South Korea)
Ingredients:
For the Bulgogi Marinade:
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons grated ginger
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon ground black pepper
1/2 tablespoon of cane sugar
For the Beef Patties:
1 lb grass-fed ground beef
1 small onion, finely chopped
Salt and pepper to taste
For the Burger:
Burger buns (recipe above)
Fresh lettuce
Sliced pickles
Optional: A drizzle of honey mustard sauce
Instructions:
1. Whisk together 1/4 cup soy sauce, 1 tbsp honey, 2 tbsp grated ginger, 3 cloves garlic, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp black pepper, and 1/2 tbsp cane sugar until smooth.
2. Mix the marinade into 1 lb ground beef along with 1 finely chopped onion. Cover and marinate for at least 30 minutes, or up to overnight.
3. Heat a grill or skillet over medium-high heat. Form the beef into patties slightly larger than the buns. Season lightly with salt and pepper and cook 3–4 minutes per side, until cooked to your liking.
4. Lightly toast the buns. Layer lettuce, the bulgogi patty, and pickles. Drizzle with honey mustard if using, then top with the bun.
Ayam Goreng McD (Malaysia)
Ingredients:
For the Chicken Marinade:
4 chicken thighs (skin-on, bone-in)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon grated ginger
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon paprika (if tolerated)
Salt and black pepper to taste
For the Coating:
1 cup unbleached flour
1/2 cup corn starch
1 tablespoon dried oregano
1 tablespoon ground black pepper
Salt to taste
For Frying:
Coconut oil
Instructions:
1. Whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated ginger, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp turmeric, 1/2 tsp paprika, and salt and black pepper to taste. Coat 4 chicken thighs thoroughly. Refrigerate at least 1 hour, ideally overnight.
2. In a dish, mix 1 cup flour, 1/2 cup cornstarch, 1 tbsp dried oregano, 1 tbsp black pepper, and salt to taste.
3. Remove chicken from marinade and dredge each thigh in the flour mixture, pressing firmly.
4. Heat coconut oil in a skillet to 350°F (175°C). Fry chicken 6–8 minutes per side, until deeply golden and the internal temperature reaches 165°F (74°C).
5. Transfer to paper towels and rest 5 minutes before serving.
FAQ’s
Q: Why bother making fast food at home when there are healthier options at grocery stores?
A: Because nothing beats customizing every single ingredient exactly how you want it, no sneaky additives, no mystery oils, no flavor enhancers. Plus, cooking fast food classics yourself means you get the satisfaction of knowing what you’re eating while still getting that comforting nostalgia hit.
Q: How can cooking “fast food” style meals help people improve their relationship with food?
A: Making these recipes yourself turns fast food from a guilty pleasure into a fun, creative project. It’s a way to reclaim control, enjoy your favorite tastes without stress, and build confidence in the kitchen without feeling restricted.
Q: What’s the biggest misconception about homemade fast food?
A: That it’s time-consuming or complicated. Spoiler: most recipes use basic ingredients and simple steps. If you can scramble eggs and brown some meat, you’re golden. Plus, you save so much money and avoid food you can’t pronounce.
Q: How does homemade fast food affect digestion compared to restaurant versions?
A: Homemade dishes are usually gentler on your system because you skip all those artificial additives, excessive salt, and inflammatory oils. Using real butter and organic eggs can make digestion smoother and reduce bloating.
Q: Can making your own fast food copycats actually help with weight management?
A: Yes, because you control portions and ingredients. No more surprise calories hidden in sugar-laden sauces or fried everything. It’s easier to stay on track without feeling deprived of your favorite comfort foods.
Q: Why is using organic and pasture-raised ingredients important?
A: Because they offer better nutrition, cleaner flavor, and fewer toxins. That means your body actually benefits from what you’re eating instead of just filling a craving.
Tried these recipes or have your own healthier fast-food hacks? Slide into my DMs or drop a comment below. Tag a friend who needs to eat better and still enjoy their favorites guilt-free!
Whether it's the Big Mac with all the fixings or the sweet Shamrock Shake, these recipes bring the McDonald's magic home more healthily. You can indulge without the guilt, knowing everything is made with care and wholesome ingredients.
As always, a huge thank you to Keith and the Try Guys for inspiring this adventure. Keith, if you’re ever up for trying these healthified versions, I’d love to have you!
What’s your favorite McDonald’s menu item? I’d love to hear which ones you want to see healthier next! Drop a comment below! And if you want more healthy twists on your favorite comfort foods, don’t forget to sign up for my newsletter for exclusive recipes and tips delivered straight to your inbox!
