@textatrainer: #toddmendelsohn #wheyprotein #bodybuilding #mensmentalhealth #womenworkouts

Todd Mendelsohn

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Region: US

Wednesday 07 October 2026 11:41:08 GMT

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Comments

Kingtrav :

How unc wants my lower bicep to talk to my brain

2026-10-07 14:57:50

7941

. :

It’s like bro knew every time I wanted to scroll

2026-10-07 17:49:48

2972

Anthony :

This man’s timing for the “don’t you scrolls” is actually scientific, I’m convinced

2026-10-08 02:41:41

201

👤 :

Finish the video

2026-10-07 18:43:08

1737

Lead :

My lower bicep:

2026-10-08 00:03:00

926

Mr Olivera :

I was never gonna scroll unc. Never

2026-10-07 21:34:46

1771

fcom :

“Feel my lower bicep-pickitup…FEEL MY SQUEEZE…RESIST IT ALL THE WAY”

2026-10-08 17:46:09

269

Chodi_Time :

YES

2026-10-07 15:20:45

530

KodeGunz :

Ur like a baki teacher man and its honestly more inspiring than not

2026-10-07 17:21:10

579

jack3deditz :

“ don’t you dare scroll away from me “ how did he know…

2026-10-07 20:27:02

495

griff_rogers :

Feel mysqueeze

2026-10-07 19:20:28

388

Angel :

does that mean when I'm doing close grip underhand lat pull downs don't count?👀

2026-10-10 03:14:53

0

Luis💫 :

God bless unc

2026-10-07 13:42:16

623

koppr :

“Your gonna talk to the muscle”

2026-10-07 15:09:32

387

Орэва фугази дэсу :

i’d never scroll unc

2026-10-10 00:32:32

1

￴ ￴ ￴ ￴ ￴ ￴ ￴￴ ￴ ￴ ￴ ￴￴ ￴ ￴ ￴ :

finish the video

2026-10-10 02:29:33

1

ᴹᵃᵗᵗ :

Got chu big dawg i ain goin nowhere

2026-10-10 02:22:11

0

Rex Colt :

Yes I did.

2026-10-10 04:08:52

0

𝕯𝖔𝖒 :

How did unc actually know when I was gonna scroll

2026-10-09 01:33:14

8

issame.joey :

“Feel my squeeze” Bicep: Feeling uncomfortable

2026-10-08 01:47:15

50

jeffishealthy :

This for sure is absolutely your best video ever

2026-10-08 01:36:39

96

user7001491188740 :

Fitness Thanos has spoken

2026-10-08 05:24:43

25

Peyton.shredzz :

Yes, I didn’t scroll

2026-10-07 20:55:29

69

mysnakes_solid. :

Yes, can never skip a Todd video

2026-10-07 14:47:13

154

Conner :

Yes I made it unc

2026-10-08 14:49:49

6

To see more videos from user @textatrainer, please go to the Tikwm homepage.

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Making SUSHI Mac and Cheese?! ✨Recipe: Ingredients: • 8 oz elbow macaroni • 4 oz Velveeta, cubed • 4 oz sharp cheddar, shredded • 4 oz mozzarella, shredded • 4 oz Colby Jack, shredded • ½ cup heavy cream • ½ can evaporated milk • 1 tbsp unsalted butter • 1 tbsp all-purpose flour • ½ tsp garlic powder • ½ tsp salt • ½ tsp black pepper • Rice paper sheets • Hot dogs, cut into strips • Mozzarella cheese sticks, cut into strips • Flamin’ Hot Cheetos • 5 eggs, beaten • Flour, for dredging • 1½ cups breadcrumbs • Oil, for frying Directions: 1. Cook the macaroni in salted boiling water until just al dente. Drain and set aside. 2. In a small saucepan over low heat, melt the butter. Whisk in the flour and garlic powder and cook for about 1–2 minutes, just until the roux is smooth and lightly fragrant (do not brown). 3. Slowly whisk in the evaporated milk, heating gently until warm but not boiling. Add the heavy cream and continue stirring until the mixture is smooth and slightly thickened. 4. Add the Velveeta cubes and stir until fully melted. Gradually add the shredded cheeses a small handful at a time, stirring constantly until the sauce is silky and fully combined. Season with salt and pepper. 5. Fold in the cooked macaroni and stir until every noodle is coated. 6. Lightly moisten a sheet of rice paper and place it flat on a clean surface. Spread a thin, even layer of mac and cheese over the center. 7. Add strips of hot dog, mozzarella sticks, and a few Flamin’ Hot Cheetos across the middle, then roll tightly into a log. 8. Dredge the roll in flour, dip in beaten eggs, then coat in breadcrumbs. Freeze for about 1 hour until firm. 9. Heat oil to 350°F and fry the rolls for 3–5 minutes, or until golden brown and crispy. 10. Slice into bite-sized “sushi” pieces and serve immediately. Enjoy this crunchy, cheesy masterpiece!

Making SUSHI Mac and Cheese?! ✨Recipe: Ingredients: • 8 oz elbow macaroni • 4 oz Velveeta, cubed • 4 oz sharp cheddar, shredded • 4 oz mozzarella, shredded • 4 oz Colby Jack, shredded • ½ cup heavy cream • ½ can evaporated milk • 1 tbsp unsalted butter • 1 tbsp all-purpose flour • ½ tsp garlic powder • ½ tsp salt • ½ tsp black pepper • Rice paper sheets • Hot dogs, cut into strips • Mozzarella cheese sticks, cut into strips • Flamin’ Hot Cheetos • 5 eggs, beaten • Flour, for dredging • 1½ cups breadcrumbs • Oil, for frying Directions: 1. Cook the macaroni in salted boiling water until just al dente. Drain and set aside. 2. In a small saucepan over low heat, melt the butter. Whisk in the flour and garlic powder and cook for about 1–2 minutes, just until the roux is smooth and lightly fragrant (do not brown). 3. Slowly whisk in the evaporated milk, heating gently until warm but not boiling. Add the heavy cream and continue stirring until the mixture is smooth and slightly thickened. 4. Add the Velveeta cubes and stir until fully melted. Gradually add the shredded cheeses a small handful at a time, stirring constantly until the sauce is silky and fully combined. Season with salt and pepper. 5. Fold in the cooked macaroni and stir until every noodle is coated. 6. Lightly moisten a sheet of rice paper and place it flat on a clean surface. Spread a thin, even layer of mac and cheese over the center. 7. Add strips of hot dog, mozzarella sticks, and a few Flamin’ Hot Cheetos across the middle, then roll tightly into a log. 8. Dredge the roll in flour, dip in beaten eggs, then coat in breadcrumbs. Freeze for about 1 hour until firm. 9. Heat oil to 350°F and fry the rolls for 3–5 minutes, or until golden brown and crispy. 10. Slice into bite-sized “sushi” pieces and serve immediately. Enjoy this crunchy, cheesy masterpiece!

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