Health The Menu: McDonald’s
Hi friends!
If you’ve ever watched Keith Habersberger take on an entire fast-food menu in his “Eat The Menu” series, you know it’s a hilarious, fun, and totally wild ride! I’ve been a big Try Guys fan for years, and their humor has definitely brought a lot of light to my life, especially when I needed it the most. Keith and the gang always know how to make me laugh, and I’m so thankful for that.
Inspired by Keith’s adventurous spirit, I thought, why not put my own twist on it? Instead of eating everything on the menu, I’m recreating those fast-food faves with a healthier, lighter spin. You get all the flavor you love but with a little less guilt.
This time, we’re tackling McDonald’s! From Big Macs to Shamrock Shakes, their menu is iconic. But here’s the exciting part: I’ve made these classic dishes even better for you, so you can enjoy them without worry. Ready to see McDonald's in a whole new light?!
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)
Instructions:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, combine flour, baking powder, and sea salt. Add melted coconut oil and mix until it resembles coarse crumbs.
Pour in the milk and beaten egg. Stir until a dough forms.
Pat the dough out onto a lightly floured surface and cut into rounds using a biscuit cutter.
Bake for 12-15 minutes until golden brown.
Filling:
2 pasture-raised eggs
2 slices nitrate-free bacon
2 slices grass-fed cheese (cheddar or mozzarella)
Instructions:
Fry the bacon in a pan over medium heat until crispy.
In a separate pan, scramble or fry the eggs to your desired doneness.
Assemble the sandwich by placing the cooked eggs, bacon, and cheese between the warm biscuit halves.
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
Instructions:
In a bowl, mix the flour, baking powder, and sea salt. Add melted coconut oil and water, stirring to form a dough.
Divide the dough into 4 equal portions and shape into rounds.
Cook each muffin in a lightly greased skillet over medium-low heat for about 4-5 minutes per side until golden brown.
Filling:
2 slices nitrate-free bacon
1 grass-fed cheese slice
2 pasture-raised eggs
Instructions:
Cook the bacon until crispy in a pan.
Fry the eggs in the pan until cooked to your liking.
Assemble by layering the bacon, egg, and cheese between the muffin halves.
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
Instructions:
In a bowl, mix the ground meat with sage, garlic powder, salt, and pepper. Form into 4 patties.
Fry the patties in a pan over medium heat for 5-7 minutes per side until cooked through.
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
Instructions:
In a bowl, mix flour, baking powder, and sea salt.
In another bowl, whisk together the egg, milk, and maple syrup.
Pour the wet ingredients into the dry and stir until combined.
Cook pancakes on a lightly greased griddle or skillet, flipping once bubbles form on the surface.
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 potatoes and squeeze out excess moisture.
Heat 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, cheese, and salsa.
Fruit & Maple Oatmeal
Oats: Use organic steel-cut oats.
Fruit & Sweeteners:
1 cup fresh organic berries or banana slices
2 tbsp organic maple syrup (or cinnamon honey for a low-nickel diet)
Milk: Use full-fat coconut milk, pasture-raised whole milk, or grass-fed whole milk.
Instructions:
Cook the oats according to package directions using your preferred milk.
Top with fresh fruit and sweeten with maple syrup or cinnamon honey.
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:
Activate yeast: In a small bowl, mix warm water and honey, then add yeast. Let it sit for 5-10 minutes until it becomes frothy.
Mix: In a large bowl, combine flour and salt. Pour in the yeast mixture, melted butter, egg, and milk. Mix until a dough forms.
Knead: Turn dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth.
Let rise: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Shape buns: Divide dough into 8 equal pieces. Roll into smooth balls and flatten into discs.
Bake: Preheat oven to 375°F (190°C). Place buns on a parchment-lined baking sheet and bake for 15-20 minutes until golden.
Cool: Allow buns to cool on a wire rack.
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:
Make the patties: Season ground beef with salt and pepper. Form 4 thin patties. Heat a skillet over medium-high heat. Cook the patties for about 2-3 minutes per side until well browned.
Make the sauce: Mix all Big Mac sauce ingredients in a small bowl and set aside.
Assemble: Cut buns in half, then slice each into a bottom, middle, and top. Spread Big Mac sauce on both the top and bottom buns. Add a slice of cheddar cheese to each beef patty before it’s fully cooked so it melts.
Layer: On the bottom bun, layer a beef patty, shredded lettuce, onions, and pickles, then a second beef patty.
Finish: Place the middle bun on top, then add the remaining Big Mac sauce, shredded lettuce, onions, and pickles. Top with the final bun. Serve immediately.
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:
Make the patties: Season the ground beef with salt and pepper. Form into two large patties (about 1/2 lb each).
Grill the patties: Heat a skillet or grill over medium-high heat. Cook the patties for 4-5 minutes per side or until fully cooked and a crust has formed.
Prepare the toppings: While the patties are cooking, sauté onions in butter until they are soft and caramelized (about 5 minutes).
Toast the buns: Butter the inner side of each bun and toast them in the skillet until golden.
Assemble: Place a patty on the bottom bun, add a slice of cheddar cheese, then top with the sautéed onions, ketchup, mustard, relish, and pickles. Place the top bun on and serve!
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:
Make the patties: Divide the beef into four equal portions, season with salt and pepper, and form into four patties.
Cook the patties: Heat a skillet or grill over medium-high heat. Cook the patties for about 4 minutes per side, adding a slice of cheddar to each patty while cooking so it melts.
Prepare the onions: Sauté the sliced onions in butter over medium heat until golden brown and tender.
Toast the buns: Lightly butter the inner side of the buns and toast them in a pan until golden.
Assemble: Layer the bottom bun with two patties, and a slice of cheese on each patty, then top with ketchup, mustard, relish, and pickles. Add the caramelized onions on top. Finish with the top bun and serve!
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:
Prepare the Beef Patty:
Shape the ground beef into two 4-ounce patties, making them slightly larger than your buns. Press a small dimple in the center of each to avoid puffing up while cooking.
Season with salt, black pepper, garlic powder, and onion powder, pressing the seasoning into both sides.
Cook the Patties:
Heat a skillet over medium-high heat, and add 1 tbsp of butter. Once the butter is melted and sizzling, place the patties on the skillet. Cook for 3-4 minutes per side for medium doneness. The key to getting that McDonald’s flavor is searing each patty to get that golden, crispy exterior while keeping the inside juicy.
After flipping the patties, add one slice of cheese to each and cover the skillet to help it melt evenly.
Assemble the Burger:
Toast your regular bun (recipe shown above) in the skillet with a little butter to get that golden, slightly crispy texture.
Spread 1 tbsp of high-quality ketchup and 1 tbsp of mustard on the bottom bun.
Add a lettuce leaf on top of the sauce, followed by the patty with melted cheese.
Top it with the other half of the bun, and you're done!
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:
Prepare the Patties:
Shape the ground beef into four small patties, about 2 oz each. Press a small dimple in the center of each patty.
Season both sides with salt, pepper, garlic powder, and onion powder.
Cook the Patties:
In a hot skillet, melt the butter. Once sizzling, add the patties and cook for about 2-3 minutes per side until they are seared and golden brown.
Place one slice of cheese on each patty and let it melt by covering the skillet for a minute or two.
Assemble the McDouble:
Toast the buns lightly (recipe shown above) and spread ketchup and mustard on the bottom buns.
Stack the two patties with melted cheese on top of each other and place them on the buns. Top with the other bun.
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:
Prepare the Beef Patty:
Form the beef into two large patties, each weighing 4 ounces. Season with salt, pepper, garlic powder, and onion powder.
Cook the Patties:
In a hot skillet, melt butter and cook the patties for about 3-4 minutes per side until golden brown on the outside and juicy on the inside.
After flipping, add the cheddar cheese to each patty and cover the pan to help it melt.
Crisp the Bacon:
In a separate pan, crisp up the nitrate-free bacon until it’s crunchy and golden.
Assemble the Burger:
Toast the regular buns (recipe shown above) with butter for that perfect crunch.
Spread ketchup and mustard on the bottom bun.
Place the cheese-topped patties on the bun, then add the crispy bacon on top of each patty.
Top with the second bun.
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:
Form the Patties:
Shape the beef into two smaller patties, about 2 oz each. Season with salt, black pepper, garlic powder, and onion powder.
Cook the Patties:
In a hot skillet, melt butter and cook the patties for 2-3 minutes per side. Add a slice of cheddar cheese when flipping the patty to melt it perfectly.
Assemble the Cheeseburger:
Toast the regular buns (recipe shown above) with butter until golden brown.
Spread a thin layer of ketchup on the bottom bun.
Place the cheese-covered patty on the bottom bun, then top with the other half of the bun.
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:
Season the beef patties with salt and pepper.
Cook the beef: Heat a pan over medium-high heat. Cook the patties for 3-4 minutes on each side until browned and cooked through (165°F internal temp).
Melt the cheese: Place a slice of cheese on each patty during the last 30 seconds of cooking.
Assemble the burger: On the bottom bun (recipe shown above), spread ketchup and mustard. Place a cheese-covered patty, then a pickle slice. Add the second patty, top with the second slice of cheese, and close with the top bun.
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:
Season the chicken: Sprinkle salt, pepper, garlic powder, and onion powder on both sides of the chicken breast.
Coat the chicken: Dip the seasoned chicken in a beaten egg, then dredge it in flour, coating both sides evenly.
Fry the chicken: Heat coconut oil in a pan over medium heat. Fry the chicken for 3-4 minutes on each side until golden and crispy (165°F internal temp).
Assemble the sandwich: Place the fried chicken on the bottom bun (recipe shown above). Add a slice of cheddar cheese, and close the sandwich with the top bun.
Deluxe McCrispy™
Ingredients: Same as McCrispy™
Instructions:
Follow McCrispy™ instructions for the chicken.
Assemble: 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:
Season the chicken: Mix chili powder, cayenne pepper, salt, pepper, garlic powder, and onion powder. Sprinkle over both sides of the chicken breast.
Coat the chicken: Dip the seasoned chicken in a beaten egg, then coat evenly with flour.
Fry the chicken: Heat coconut oil in a pan over medium heat. Fry the chicken for 3-4 minutes per side until golden and crispy (165°F internal temp).
Assemble: Place the spicy chicken on the bottom bun (recipe shown above). Add a slice of cheddar cheese and close with the top bun.
Spicy Deluxe McCrispy™
Ingredients: Same as Spicy McCrispy™
Instructions:
Follow Spicy McCrispy™ instructions for the chicken.
Assemble: 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:
Prepare the fish: Season the cod fillet with salt and pepper.
Coat the fish: Dip the fillet in beaten egg, then coat evenly with flour.
Fry the fish: Heat coconut oil in a pan over medium heat. Fry the fish for 3-4 minutes per side until golden and crispy (145°F internal temp).
Make tartar sauce: In a small bowl, combine Greek yogurt, Dijon mustard, pickles, honey, and lemon juice.
Assemble: Spread tartar sauce on the bottom bun (recipe shown above). Place the fried fish fillet on top. Close with the top bun.
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:
Step 1: Prepare the Chicken Mixture
Cut the chicken thighs into bite-sized pieces. This helps them cook evenly and ensures a satisfying bite.
In a bowl, whisk together the egg and Dijon mustard. Add in the flour, cornstarch, garlic powder, onion powder, paprika (if using), sea salt, and white pepper. Stir in the filtered water (or broth) to create a smooth batter.
Add the chicken pieces to the mixture and toss to coat, making sure each piece is thoroughly covered.
Step 2: Make the Coating
In another shallow dish, mix the unbleached flour, breadcrumbs, cornstarch, baking powder, sea salt, white pepper, garlic powder, and onion powder.
Dredge each piece of chicken in the dry coating, pressing gently so it sticks well and creates a nice, thick coating.
Step 3: Frying
Heat lard in a frying pan or skillet over medium-high heat, ensuring there's enough to submerge the nuggets halfway.
Once hot (test with a small piece of batter), carefully add the coated chicken pieces. Fry for 4–5 minutes per side or until they’re golden and crispy.
Remove the nuggets from the oil and place them on a paper towel to drain any excess oil.
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:
Prep the Potatoes: Peel and cut the potatoes into thin, evenly-sized fries. Soak the cut potatoes in water for at least 30 minutes (or up to overnight). This helps to remove excess starch and ensures crispy fries.
Heat the Fat: In a large, heavy-bottomed pan or fryer, heat the beef tallow to about 375°F (190°C). Make sure the fat is enough to fully submerge the fries.
Fry the Potatoes: Drain the potatoes, pat them dry with a towel, and fry them in small batches, stirring occasionally to ensure they cook evenly. Fry each batch for about 4–5 minutes, or until golden and crispy.
Season Immediately: As soon as the fries come out of the oil, season them with a generous pinch of sea salt and the optional garlic and onion powder for that perfect savory kick.
Tips: The key here is to use beef tallow or another healthy fat that holds up well to high heat, ensuring crispy, golden fries. Don't skip the soaking step, it makes all the difference for that signature McDonald's texture.
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:
Combine Ingredients: In a small saucepan, combine all the ingredients.
Simmer and Stir: Bring the mixture to a simmer over medium heat. Stir occasionally and let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Adjust: Taste and adjust seasoning if needed. If you prefer a sweeter or tangier sauce, you can add a bit more honey or vinegar.
Cool and Serve: Let the sauce cool to room temperature before serving. It’s perfect for dipping fries or topping a burger.
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:
Melt the Butter: In a small saucepan over low heat, melt the butter until it’s just liquid.
Add the Sauce Ingredients: Whisk in the hot sauce, apple cider vinegar, garlic powder, sea salt, and black pepper. Add smoked paprika for an extra smoky kick if you like.
Simmer and Stir: Let the sauce simmer on low heat for about 3–5 minutes to blend the flavors. Stir occasionally to prevent the butter from separating.
Serve: Toss your crispy chicken wings or nuggets in this sauce or serve it 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:
Combine Ingredients: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, sea salt, and garlic powder.
Taste and Adjust: Taste the sauce and adjust sweetness or acidity as needed by adding a little more honey or vinegar.
Serve: Use immediately or refrigerate for later use. It’s great for dipping chicken nuggets or adding to sandwiches.
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:
Combine Ingredients: In a small saucepan, whisk together the ketchup, honey, apple cider vinegar, pineapple juice, garlic powder, onion powder, and sea salt. Add the ground ginger for some extra flavor if desired.
Simmer and Thicken: Bring the mixture to a simmer over medium heat. Stir occasionally, and let it cook for about 5–7 minutes until the sauce thickens to a consistency that’s perfect for dipping.
Cool and Serve: Let the sauce cool to room temperature before serving. It pairs wonderfully with chicken nuggets, fries, or as a dipping sauce for anything crispy.
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:
Make the Caramel Syrup:
Combine the sugar and water in a small saucepan.
Stir constantly over medium heat until the sugar dissolves and the mixture begins to thicken into a syrup (around 5-7 minutes).
Once thickened, remove from heat and stir in the vanilla extract. Set this aside to cool.
Brew the Coffee:
Brew your espresso or strong coffee. This is crucial for flavor; the espresso provides a strong base for this drink. If you're using a regular coffee maker, brew the strongest coffee setting.
Steam the Milk:
In a small saucepan, heat your milk over medium heat until it’s hot but not boiling. Keep an eye on it as milk can quickly boil over.
Once it’s steaming, if you have a frother, use it to froth the milk. If not, you can use a whisk to create foam or just pour the milk straight in for a smoother texture.
Assemble the Drink:
Pour the brewed espresso into a mug.
Drizzle in about 2 tablespoons of homemade caramel syrup (add more if you like it sweeter).
Pour the steamed milk over the espresso, leaving the foam on top. Add an extra drizzle of caramel syrup on top to finish it off.
Optional: For added richness, stir in 1 tbsp of grass-fed butter into the milk before pouring it into the espresso.
McCafé® French Vanilla Cappuccino
Ingredients:
1 shot espresso
1 cup whole milk
1 tsp vanilla extract
1 tbsp honey
Instructions:
Brew the Espresso:
Brew your shot of espresso or strong coffee. Espresso is key here for the rich, concentrated flavor.
Steam and Froth the Milk:
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.
Sweeten the Espresso:
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.
Assemble the Cappuccino:
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, so make sure the milk is frothed well.
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:
Brew the Espresso:
Brew your shot of espresso or strong coffee. This forms the base of the mocha flavor.
Make the Chocolate Syrup:
In a saucepan, combine the cocoa powder and sweetener with a small splash of milk. Stir it over low heat until it forms a smooth syrup.
Gradually add the rest of the milk, stirring constantly until it’s fully blended.
Steam and Froth the Milk:
Heat the milk in a saucepan until hot but not boiling.
Froth the milk using a frother, or if you don't have one, whisk it until foam forms.
Assemble the Mocha Latte:
Pour the brewed espresso into a mug.
Stir in the chocolate syrup you just made.
Pour the steamed milk into the mug, spooning the foam on top. For a nice finish, drizzle a little extra chocolate syrup over the top.
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:
Make the Ice Cream Base: In a medium saucepan, heat the whole milk over medium heat. While it’s warming up, whisk together the egg yolks and sugar in a separate bowl.
Gradually add some of the warm milk to the egg yolks, stirring constantly to temper the eggs. Slowly pour this mixture back into the saucepan with the rest of the milk.
Heat this mixture until it thickens enough to coat the back of a spoon. Add the vanilla extract and remove from heat.
Add the gelatin to a small bowl with a tablespoon of cold milk and let it bloom for a few minutes. Stir into the milk mixture until fully dissolved.
Let it cool to room temperature, then refrigerate until fully chilled (about 2-3 hours).
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Blend the Shake:
In a blender, combine a scoop of your homemade ice cream with the milk, peppermint extract, and sweetener.
Add a few drops of green food coloring for the traditional "Shamrock" look if desired.
Pour the shake into a tall glass and top with whipped cream (optional) for a classic Shamrock Shake feel.
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:
Make the Ice Cream:
Follow the ice cream recipe above using whole milk, vanilla extract, and honey.
Crush the Cookies:
If you’re using healthier cookie alternatives, place them in a sealed plastic bag and crush them with a rolling pin, or crush them in a blender until they are small chunks.
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:
Combine Sugar, Cocoa, and Milk:
In a small saucepan, whisk together the cane sugar, cocoa powder, and whole milk over medium heat.
Bring to a simmer, stirring constantly to help dissolve the cocoa and sugar. Continue simmering for about 2-3 minutes until the mixture starts to thicken.
Add Butter and Vanilla:
Once the mixture has thickened slightly, add the butter and vanilla extract. Stir until the butter melts completely, and the sauce becomes smooth and glossy.
Season and Adjust:
Add a pinch of salt to balance out the sweetness. Taste and adjust sweetness if needed by adding a little more cane sugar or honey.
If the sauce is too thick, you can add a little more milk to thin it to your desired consistency.
Assemble the McFlurry:
Once the ice cream is done, gently fold in the crushed cookies. Don’t blend; just stir enough to mix them in evenly.
Drizzle the homemade chocolate sauce on top before serving.
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:
Make the Chocolate Syrup:
In a small saucepan, combine cocoa powder and your chosen sweetener with a bit of milk. Stir it over low heat until the mixture thickens and forms a syrup.
Blend the Shake:
In a blender, add the homemade vanilla ice cream, the chocolate syrup, and the rest of the milk.
Blend until smooth and creamy.
Serve:
Pour the shake into a glass, and optionally top with whipped cream for extra indulgence.
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:
Prepare the Chicken: Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Dredge the chicken breasts in flour, dip them in beaten eggs, and then coat them with more flour to get a nice crisp.
Cook the Chicken: Heat olive or avocado oil in a skillet over medium-high heat. Fry the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Let them rest before slicing them into strips.
Make the Ranch Dressing: In a bowl, combine Greek yogurt, sour cream, dill, parsley, garlic powder, onion powder, lemon juice, salt, and pepper. Mix until smooth.
Assemble the Wrap: Lay out the tortilla and spread a generous amount of homemade ranch dressing. Add lettuce, shredded carrots, diced tomatoes, cucumbers, and top with chicken strips.
Wrap It Up: Fold in the sides of the tortilla and roll it tightly. Serve immediately.
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:
Prepare the Chicken: Season the chicken breasts with salt and pepper, dredge in flour, dip in beaten eggs, and coat in flour again.
Cook the Chicken: Heat oil in a skillet and cook the chicken as described in the ranch version.
Make the Honey Mustard Dressing: In a small bowl, whisk together Dijon mustard, honey, Greek yogurt, apple cider vinegar, salt, and pepper until smooth.
Assemble the Wrap: Lay out the tortilla, spread the honey mustard dressing, then add lettuce, shredded carrots, cucumbers, and top with sliced chicken.
Wrap It Up: Fold the sides in, roll tightly, and enjoy!
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:
Prepare the Chicken: Season chicken with salt and pepper, dredge in flour, dip in eggs, and coat in more flour.
Cook the Chicken: Fry the chicken as described above.
Make the Chipotle BBQ Sauce: Blend together the tomato paste, apple cider vinegar, honey, chipotle peppers, garlic powder, salt, and pepper until smooth. Heat in a pan over medium heat for 3-4 minutes until it thickens slightly.
Assemble the Wrap: Lay out the tortilla, drizzle with chipotle BBQ sauce, add shredded lettuce, carrots, onions, and top with the sliced chicken.
Wrap It Up: Fold in the sides and roll it up tightly.
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:
Make the Ice Cream Base: (recipe above)
Prepare the Matcha Syrup:
In a small bowl, whisk together the matcha powder, warm water, and sugar. Stir until the matcha dissolves and you have a smooth syrup. Taste and adjust sweetness as needed.
Assemble the McFlurry:
Once the ice cream is ready, swirl in the matcha syrup, but don’t fully mix it in—let the ribbons of matcha flavor stand out.
Crumble your OREO® cookies and gently fold them into the ice cream.
Bulgogi Burger (South Korea)
Ingredients:
For the Bulgogi Marinade:
1/4 cup coconut aminos
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:
Make the Bulgogi Marinade:
In a bowl, whisk together the coconut aminos, honey, ginger, garlic, rice vinegar, sesame oil, pepper, and sugar until everything is well combined.
Marinate the ground beef in this mixture for at least 30 minutes, or up to overnight for a deeper flavor.
Prepare the Patties:
Preheat your grill or skillet to medium-high heat.
Form the marinated beef into patties, making them slightly larger than the size of your buns to allow for shrinkage while cooking.
Season each patty with salt and pepper and cook them on the grill or in the skillet for 3-4 minutes per side, or until your desired doneness is achieved.
Assemble the Burger:
Toast the buns slightly for a crisp edge.
Layer the lettuce, burger patty, and pickles on the bottom bun. Drizzle with honey mustard if desired and top with the other bun.
Ayam Goreng McD (Malaysia)
Ingredients:
For the Chicken Marinade:
4 chicken thighs (skin-on, bone-in)
2 tablespoons coconut aminos
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:
Marinate the Chicken:
In a bowl, whisk together coconut aminos, honey, ginger, garlic powder, onion powder, turmeric, paprika, salt, and black pepper.
Coat the chicken thighs in this marinade and refrigerate for at least 1 hour (overnight for best results).
Prepare the Coating:
In a shallow dish, combine the flour, cornstarch, oregano, black pepper, and salt.
Dredge the marinated chicken thighs in this dry mixture, making sure they are well-coated.
Fry the Chicken:
Heat coconut oil in a large skillet over medium-high heat. The oil should be about 350°F (175°C) for frying.
Fry the chicken for about 6-8 minutes on each side, or until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Drain on paper towels.
Serve:
Serve the Ayam Goreng McD with a side of fries or steamed rice if you like!
And there we have it! These homemade McDonald’s-inspired recipes let you enjoy the flavors you love while feeling good about the ingredients you're using. Whether it's the Big Mac with all the fixings or the sweet Shamrock Shake, these recipes bring the McDonald's magic home in a healthier way. 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!
