Making Healthy Fast Food With Bodybuilder LeanBeefPatty
YouTube · yW8GGoKhwow
Quick Read
Summary
Takeaways
- ❖The macro-friendly Crunchwrap Supreme significantly boosted protein (51g vs. 15g) while maintaining a comparable taste, making it a successful hack.
- ❖The 'protein pizza' made from blended chicken and cauliflower was described as a 'wet chicken meatloaf' and did not satisfy pizza cravings.
- ❖The air-fried, brined chicken sandwich with Greek yogurt sauce was a good substitute, effectively scratching the Chick-fil-A itch.
- ❖Protein-enhanced Taco Bell Cinnamon Delights resulted in a 'monstrous' and chewy texture, failing to replicate the original.
- ❖A protein-based Peanut Buster Parfait, made with a Ninja Creamy, was surprisingly good and creamy, despite an almond and stevia aftertaste.
Insights
1Macro-Friendly Crunchwrap Supreme Success
The hosts successfully created a Crunchwrap Supreme with 51 grams of protein and 650 calories, a significant improvement over the original's 15 grams of protein and 530 calories. This was achieved by using 93/7 grass-fed ground beef and a protein-infused queso, effectively scratching the original's itch despite a slight sourness from Greek yogurt and less fat.
The original Taco Bell Crunchwrap Supreme has 530 calories and 15g of protein. The macro-friendly version achieved 650 calories and 51g of protein using 5 oz of lean ground beef and protein queso. LeanBeefPatty stated, 'It's good. No, it's better.'
2Protein Pizza: A 'Wet Chicken Meatloaf' Failure
An attempt to create a high-protein pizza crust using a blend of chicken, cauliflower, cheese, and flour resulted in a product described as a 'wet chicken meatloaf.' While it delivered 62 grams of protein per slice (compared to the original Little Caesar's Deep Dish having 129g for the whole pizza and 2770 calories), it failed to replicate the texture and taste of actual pizza, particularly the crust.
The host states, 'This is a big ass chicken meatloaf with sauce on top.' LeanBeefPatty confirmed it 'probably not' scratched the pizza itch because 'my favorite part is the crust and the crust is just not crusting.'
3Effective Chick-fil-A Chicken Sandwich Hack
The macro-friendly Chick-fil-A Deluxe Chicken Sandwich was deemed a success. By brining the chicken, air-frying it for crispiness, and using a Greek yogurt-based sauce, the hosts achieved a juicy, flavorful sandwich with over 50 grams of protein. The key elements were proper chicken preparation (brining and temperature control) and a suitable bread substitute (Hero bread).
The host emphasizes brining and using a thermometer to prevent dry chicken. LeanBeefPatty noted, 'It's a really good chicken sandwich. And I can tell it's a chicken sandwich. Like, I don't have to imagine that it is.'
4Ninja Creamy Revolutionizes Protein Ice Cream
The protein-based Peanut Buster Parfait, created using a Ninja Creamy, was a surprising success, praised for its creamy texture and good taste. This hack combined protein powder, sugar-free Jell-O mix, Stevia, and unsweetened almond milk, yielding 46 grams of protein and 530 calories, significantly more protein than the original's 17 grams.
The host exclaims, 'That's so much better than it has to be. How is that so good?' LeanBeefPatty added, 'The texture is so much more like ice cream than I thought.' The host noted the Ninja Creamy 'freaking rules, man.'
5Protein Dessert Balls Fall Short
The attempt to create macro-friendly Taco Bell Cinnamon Delights using protein powder, Greek yogurt, and protein pancake mix, with a cream cheese filling, resulted in a 'monstrous' and chewy texture that did not resemble the original. This highlights the difficulty of replicating baked goods with high protein substitutions.
The host describes the texture as 'pretty monstrous' and 'chewy,' comparing it to 'the worst mochi of your life.' LeanBeefPatty simply stated, 'That one is not good.'
Bottom Line
The use of a meat thermometer is a highly underrated tool for consistently cooking juicy chicken, preventing the common issue of dryness often attributed to overcooking.
Many people struggle with dry chicken, leading to dissatisfaction with healthy meals. A thermometer ensures chicken is cooked to the perfect internal temperature (160°F, resting to 165°F), guaranteeing juiciness.
Educating home cooks, especially those focused on fitness, on the critical role of a simple meat thermometer could significantly improve their cooking results and adherence to healthy eating.
Brining chicken through reverse osmosis seasons the meat all the way through, addressing a common complaint about bland or dry chicken.
Beyond just cooking to temperature, brining fundamentally changes the chicken's moisture content and flavor profile, making it more palatable and enjoyable.
Promote brining as a foundational technique for anyone regularly cooking chicken, especially for meal prep, to enhance flavor and texture without adding significant calories or fat.
Opportunities
Marketable 'Lean Chicken Patty' Product
Develop and brand a pre-made, high-protein chicken-based 'pizza crust' or 'meatloaf' product, offering a convenient, macro-friendly base for various meals. The challenge is to find a more appealing name than 'wet chicken meatloaf' and improve texture.
Lessons
- Invest in a meat thermometer to ensure chicken is cooked to 160°F (resting to 165°F) for consistently juicy results.
- Brine chicken in a salty solution to season it thoroughly and prevent dryness, enhancing both flavor and texture.
- Consider purchasing a Ninja Creamy for making high-protein ice cream and other frozen desserts, as it effectively creates creamy textures from protein shakes.
Notable Moments
The hosts describe their protein pizza attempt as a 'wet chicken meatloaf,' a vivid and accurate portrayal of its texture and composition.
This humorous yet precise description encapsulates the common challenge of macro-hacking baked goods, where ingredient substitutions drastically alter the final product's identity.
Quotes
"If there is a 10 to 1 ratio of calories to protein, I know I'm like kind of in a good range."
"There's only one reason [chicken breast is dry]: you're cooking it to too high of a temperature. So, you pull that chicken breast at 160, let it come up to 165, it's going to be juicy almost scientifically."
"This is a big ass chicken meatloaf with sauce on top."
"It tastes like a country that I've never been to before and that I couldn't locate on a map."
"The biggest appeal in Chick-fil-A is that their people, they smile at you. And we, my god, are we devoid of warmth in this world. The other thing, pickle juice."
"If you want to make a protein cupcake instead what you should do is eat a cupcake, shake some protein powder with water and drink that and that's it."
"It just tastes like um something that was made in another dimension and then sent here by Satan to tempt us away from all that is natural and good."
Q&A
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