When you want something quick and tasty, there’s really nothing better than fast food. Just pull up in your car and in minutes you can get a slice of pepperoni pizza, a spicy chicken sandwich or a box full of chicken wings in under 10 minutes.
Only problem is…fast food is crazy unhealthy. All of the artificial ingredients are a recipe for disaster (for your body), so what’s there to do when you’re craving fast food but want to maintain a healthy diet?
You make your favorite fast food recipes right at home.
Check out 10 of our amazing healthy fast food recipes, from restaurants all across the world such as McDonald’s, KFC, Panda Express, Taco Bell and more.
1. McChicken Sandwich
- 1 cup vital wheat gluten
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp poultry seasoning
- ¾ cupvegetable broth
- 2 tbsp tahini
- 2-3 cups of vegetable broth
- 1 onion chopped
- 3 eggs worth of egg replacer
- ⅔ cup all-purpose flour
- ⅓ cuptempura mix
- ¼ cup vegan mayo
- 2 teaspoons salt
- 1 teaspoon onion powder
- ¼ teaspoonpepper
- 1 teaspoon garlic powder
- In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder and poultry seasoning.
- In a larger bowl, combine broth and tahini and whisk until smooth.
- Mix the dry ingredients with the wet and stir until well combined.
- Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
- Divide the dough into small little burgers. Keep in mind they will grow to about twice their size, so make then smaller then you would normally.Place in casserole dish, covering them with vegetable broth.
- Cook burgers in broth and onions for 1 hour at 350 degrees, flipping at 45 minutes.
- Place egg replacer in a small, shallow bowl.
- Combine the flour, tempura salt, pepper, onion powder and garlic powder in a large zip lock bag.
- Coat each “filet” with the flour mixture by shaking in the zip lock bag.
- Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets in the freezer for half an hour. Cover and refrigerate remaining “egg” mixture.
- After freezing, repeat the “coating” process.
- Deep fry in a large pot of oil at 375° for 10-12 minutes or until light brown and crispy.
- Stir together well, refrigerate for at least 1 hour.
- As the chicken is frying, toast the buns on one side only.
- On the crown side of the bun, apply 1 tablespoon of McChicken sauce mixture, followed by ¼ cup chopped iceberg lettuce. Then top with the cooked patty, and the heel of the bun.
2. Vegan & Gluten-Free Krispy Kreme Donut Holes
- Donut Holes
- 1 cup warm water
- 2 packages (about 4½ teaspoons total) active dry yeast
- 4½ cups gluten-free flour blend (I used Bob’s Redmill All Purpose)
- 1 cup aquafaba (yus, bean juice)
- 1¼ cups sugar
- 8 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1½ teaspoons salt
- 4 cups vegetable oil for frying
- 2½ cups powdered sugar
- ¼ cup coconut milk
- ¼ cup heavy corn syrup
- Start the day before you want to have these awesome donuts.
- Stir the water and yeast together in a medium bowl and set aside for 10 minutes.
- Whisk in a cup of the flour (ish) until it’s smooth.
- Cover the bowl with plastic wrap and a kitchen towel, then leave in a warm place for 45 minutes to rise or until it gets bubbly (which is hard to see through the towel, but check on it at like the 30 minute mark, then again every 5-ish minutes or so).
- Combine the coconut oil and sugar in your stand mixer until thoroughly combined.
- Place the aquafaba in the coconut oil and sugar mixture and mix well.
- Add in the vanilla and salt. Mix well, too. Heh.
- Now, you’re going to want to swap your whisk for the paddle on your stand mixer.
- Add the yeast mixture to the sugar mixture along with the rest of the flour, while your stand mixer is running. Allow to run until the flour is fully mixed in and the dough pulls away from the sides of the bowl.
- Place the dough in a large greased bowl covering with plastic wrap and a towel again.
- Let it rise in a warm place for approximately 1 hour (you can do 2, but there’s not going to be much difference, honestly).
- Remove the dough from the bowl and place in a zippered baggie, forcing all the air out before closing.
- Refrigerate overnight.
- Break off pieces of the dough, rolling them into ½-inch thick balls.
- Cover with a damp paper towel and allow the donut holes to rest for 30-45 mins.
- Heat the frying oil to a point where a tiny bit of dough placed in the center of the pan causes it to bubble and fry nicely..
- Carefully fry the doughnut holes on each side for 90 seconds.
- Place in a bowl over a paper towel to drain until all of the donut holes are cooked.
- Make the glaze by putting all the ingredients together in a small bowl and whisking together until the mixture is smooth.
- Dip each donut hole in the glaze and place on a wire rack to allow the glaze to harden.
- Be careful as you stuff them in your face, because you might stuff too many and then you have to do a trip to the hospital…it’s just a thing.
3. Copycat Taco Bell Mexican Pizza
- ½ Pound Ground Beef
- ½ Package Taco Seasoning Mix
- 2 Tablespoons Water
- 8 White Corn Tortillas
- 16 Ounces Refried Beans
- ⅓ Cup Enchilada Sauce
- ⅓ Cup Salsa
- 1 Cup Shredded Cheddar Cheese
- 1 Cup Shredded Monterey Jack Cheese
- ¼ Cup Diced Tomatoes
- ¼ Cup Sliced Green Onions (if desired)
- ¼ Cup Sliced Black Olives (if desired)
- Vegetable Oil for Frying
- Brown ground beef in a skillet. Drain excess fat. Stir in water and taco seasoning.
- Simmer for 7-10 minutes or until water is absorbed. Remove from heat.
- In a large pot, heat oil to 375 degrees. Fry each tortilla for 30-45 seconds on each side or until golden brown. Drain on paper towels.
- Preheat oven to 400 degrees F.
- Spread each tortilla with ~1-2 tablespoons of refried beans. Top beans with ground meat.
- Top with second tortilla. Spread the top of the second tortilla with enchilada sauce and salsa.
- Evenly sprinkle with cheeses, tomatoes, olives, and green onion.
- Bake for 5-7 minutes or until the cheese is melted.
4. Chick-fil-A Frosted Lemonade
- ½ cup lemon juice or juice of 2 lemons
- ⅔ cup unsweetened almond milk
- 2 tablespoons collagen (optional)
- ½ teaspoon Now Brand Stevia Extract or 2 “doonks” of Trim Healthy Mama Stevia Extract
- 2 pinches Himalayan salt or mineral salt
- 1 teaspoon vanilla extract
- ½ teaspoon glucomannan
- 3 cups ice cubes (around one full ice tray)
- Put lemon juice, almond milk, collagen, stevia, salt, and vanilla in blender. Turn on low for just a few seconds to mix. While blender is on low, slowly add in glucomannan. Blend on low for 30 seconds and turn off. Add in ice cubes and blend on high until ice cubes have been completely blended.
5. Copycat Starbucks Spinach and Feta Wrap
- 1 large gluten free lavash wrap (or any wrap/tortilla of choice)
- 3 large egg whites OR eggs or mixture of both
- pinch sea salt
- pinch pepper
- 1/2 cup fresh spinach
- 3-4 sun dried tomatoes
- 2 T + crumbled feta
- On medium heat, coat a frying pan with oil or cooking spray. When hot, add your eggs/whites, salt and pepper and whisk roughly until fully cooked. Remove from pan and set aside.
- Add your fresh spinach and cover for 1-2 minutes, until wilted. Set aside.
- Lay open your lavash and add your eggs/whites, wilted spinach, sun dried tomatoes and crumbled feta and wrap up, cut in half and serve.
- If making in a batch, allow the eggs and spinach to cool completely before assembling. Wraps can be frozen.
6. Gluten-Free Fried Chicken KFC-Style
- About 4 pounds bone-in skin-on chicken parts (I used 2 split chicken breasts and 4 drumsticks)*
- 1 1/2 cups (12 fluid ounces) buttermilk
- 1 cup (224 g) plain yogurt (or you can use 1 additional cup buttermilk in place of the yogurt)
- 2 cups (280 g) basic gum-free gluten free flour blend (184 g superfine white rice flour + 62 g potato starch + 34 g tapioca starch/flour) (yes, you do have to use this blend!)
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons smoked Spanish paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 3 tablespoons (36 g) sugar
- Neutral oil, for frying (peanut oil is ideal, but a mixture of half canola oil and half nonhydrogenated vegetable shortening works very well, too)
*F0r easier frying, and easier eating, try slicing each split chicken breast in half while it’s still on the bone. A large sharp knife and a swift motion will do the trick.
- In a large, zip-top bag or large bowl, place the chicken parts, buttermilk and yogurt, and stir to coat the chicken parts fully. Squeeze out all of the air if using a zip-top bag before sealing the bag. If using a bowl, cover the bowl tightly with plastic wrap. Place the chicken in the refrigerator to marinate for at least 4 and up to 16 hours.
- Once the chicken has finished marinating, in a medium-size bowl, place the flour blend, pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder, chili powder, and sugar, and whisk to combine well. Pour all of the dry ingredients into a large, zip-top bag. Line a large rimmed baking sheet with parchment paper and set it aside. Remove the chicken parts from the marinade, about 2 at a time, and place in the bag of dry ingredients, seal the bag and shake to coat the chicken parts fully. Remove the chicken from the dry ingredients and place on the prepared baking sheet. Allow the coated chicken to sit at room temperature for about 30 minutes to allow the dry ingredients to form a thick paste on the chicken. This will help the coating stick to the chicken during frying.
- While the chicken is sitting, prepare the frying oil. Place about 3-inches of frying oil in a large, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Place the coated chicken parts in the hot oil, taking care not to crowd the oil. To prevent the chicken from sticking to the bottom of the pot, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin of the chicken to seal. Fry until golden brown all over, about 7 minutes on each side. Turn the heat down to bring the oil temperature to 325°F and allow the chicken to continue to cook until the internal temperature of each piece reaches nearly 165°F (about 10 minutes more). Place the chicken on a wire rack placed over paper towels to drain and cool before serving.
7. Copycat Domino’s Thin Crust Pizza
For the crust:
- 1 1/4 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp olive oil
- 1 tsp light corn syrup
- 1/2 cup water
For the pizza:
- 3 Tablespoons tomato paste
- 2 Tablespoons finely chopped tomatoes (about 1/2 roma tomato)
- 1/2 cup (or more) fresh mozzarella cheese, shredded
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried basil (optional)
- favorite pizza toppings (I normally top mine with the remain half of the Roma tomato + another Roma tomato)
- (optional) Balsamic glaze
- Place pizza stone in oven and preheat to 450 degrees.
Make the crust:
In a large bowl, combine flour, salt, baking powder, olive oil, corn syrup, and water until thoroughly combined. Transfer to a piece of parchment paper and shape into a ball and roll it out paper thin on a piece of parchment paper.
To make sauce:
- In a small bowl, combine tomato paste and tomatoes.
To make pizza:
- Top crust with pizza sauce. Sprinkle cheese on pizza. Top with favorite toppings. Sprinkle with Italian seasoning and basil.
- Transfer pizza on the parchment paper to pizza stone. (Sometimes I just leave the parchment paper and bake the pizza with parchment paper on the pizza stone) Bake 12-15 minutes, until cheese is golden and crust is brown. Allow to cool 3-5 minutes and slice into squares and serve.
8. Copycat Panda Express Gluten-Free Orange Chicken
- 2 pounds chicken, cut into bite-sized pieces (i used chicken tenderloins)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cornstarch, plus 1 tablespoon, divided
- 1/4 cup oil, approximately
- 1/4 cup tamari gluten free soy sauce
- 1/4 cup white vinegar
- 1/4 cup orange juice
- 1/4 cup water
- 1/4 cup brown sugar, packed
- 1/2 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon orange zest
- green onions, to garnish, optional
- Heat a heavy-bottomed skillet over medium-high heat.
- Place the cornstarch in a large bowl and season with salt and pepper, add the chicken on top and toss until evenly coated.
- Add just enough oil to coat the bottom of the hot skillet and then add the chicken. Cook stirring occasionally until all the chicken is cooked through and golden brown.
- Meanwhile whisk together all the remaining ingredients in a small bowl.
- Once the chicken is cooked through and golden brown remove it from the skillet.
- Pour the contents of the small bowl into the hot skillet and simmer and stir until thickened.
- Remove the skillet from the heat, add the chicken back in, and toss to coat.
- Garnish with some green onions if you want, and enjoy. You can serve it with steamed rice if desired.
9. Copycat Panera Bread Broccoli Cheddar Soup
- 1/2 stick of butter (1/4 cup)
- 1/2 of a medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
- 3 cups chicken stock
- 1/4 cup corn starch
- 1/4 teaspoon nutmeg
- 2 bay leaves
- 1 large carrot, peeled and chopped small
- 4 cups broccoli florets (about 1 head)
- 2 1/2 cups grated cheddar cheese (about 8 ounces)
- Salt and Pepper to taste
- Bread Bowls
- Cook the butter, onion, and garlic on about medium heat until tender.
- Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.
- Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve in bread bowls.
10. Low-Fat Copycat Wendy’s Frosty
- 12 ounces (1 standard tub) whipped topping, keep frozen (I used fat-free Cool Whip; lite, regular, or vegan versions may be substituted)
- 1/4 cup sweetened condensed milk
- 2 tablespoons unsweetened natural cocoa powder
- 1 cup chocolate milk (I used 1% chocolate milk; chocolate almond milk may be substituted)
- To the canister of a blender, add the whipped topping, sweetened condensed milk (Tip – make these with the rest of the can), cocoa powder, pour the milk over the top, and blend until smooth and creamy.
- Pour mixture into 2 glasses and freeze for about 30 to 60 minutes, or until desired consistency is reached. Stir well before serving.
- Extra portion will keep airtight in the freezer for up to 1 month (cover glasses with plasticwrap or place inside a ziplock to prevent freezer smells). Allow to come up to room temp for about 30 minutes before serving if frozen solid.