Remember that time when Beyoncé and JAY Z went vegan for 22 days? Well, you can now choose to be healthy with the diet plan of Bey and Jay’s physiologist. We all know that it takes 21 days to break or make a habit, but can you make Mr. and Mrs. Carter’s habit?

Beyonce teams up with her physiologist Marco Borges and launched a program called 22 Days Nutrition. This program is all you need if you want to stay healthy and go vegan at the same time. Also your meals will be prepared with organic ingredients, non-GMO, gluten-, soy- and dairy-free!

They will prepare your meals and deliver them to you! There are three plans in the program you can choose 1 meal a day (lunch or dinner), 2 meals a day (lunch and dinner) or you can choose all your 3 meals (breakfast, lunch and dinner) delivered to you.

The plans are priced $14.85, $10.89 and $9.24 per meal respectively. But before you go into all that trouble, try these 3 recipes we gathered together based on the sample menu on 22 Days Nutrition’s website. If you are thinking of going Vegan, discover 6 Reasons A Low Fat Vegan Lifestyle is the only thing that will give you the body you want.

Almond Berry Breakfast Loaf

Almond Berry Breakfast Loaf

 1 ¼ cups gluten free flour

½ cup gluten free almond flour

1 teaspoon gluten free baking powder

½ teaspoon ground chia seeds

1/8 teaspoon salt

6 tablespoons vegetable oil

½ cup pureed Banana

1 Tablespoon grated lemon zest

½ cup warm Almond milk

1 ½ cup fresh blueberries

Lightly spray oil to a bread loaf pan and use parchment paper to cover the bottom. Whisk together the flours, baking powder, salt and chia seeds (ground, mixed with 1 tablespoon boiling water until it develops a thick, gel-like form.)   Mix the oil and sugar then add the pureed banana.  

Add the lemon zest. Mix the dry ingredients and half of the oily mixture, add the milk and the rest of the oily mixture. Do not over mix. After you add the blueberries, let it rest for half an hour while you preheat your oven to 325 degrees F/160 degrees C  Bake it for one hour at 325 degrees F/160 degrees C

Fajita Kidney Beans for Lunch

Fajita Kidney Beans

1 tablespoon extra virgin olive oil

1 quartered and sliced onion

1 red bell pepper, chopped

3 garlic, finely chopped

1 red capsicum, chopped

15 ounces kidney beans

¾ cup whole-kernel corn

1/3 cup vegetable stock or water

1 teaspoons ground cumin

½ teaspoon salt

½ teaspoon sugar

½ teaspoon ground oregano

 For the salsa:

4 tablespoon vegetable oil

1 lime, juiced

4 tomatoes, chopped

Parsley, to taste

½ red onion, chopped

First, prepare the salsa: mix together all the ingredients with half of the oil and fry them with remaining oil just before you cook the fajita.

2.     In a saucepan, heat the oil and add the onion. Cook until soft. Add the garlic, red bell pepper, capsicum; cook until tender. Stir in beans, corn, cumin, salt, sugar and oregano; add the water and the salsa you prepared before bring it to a boil. You can eat without tortillas or find gluten free, vegan tortilla recipes all over the Internet.

     Curried Fried Rice with Vegetables for Dinner

Curried Fried Rice with Vegetables

2 tablespoons extra virgin olive oil (or any other vegetable oil)

1 cup white rice

2 teaspoons curry powder

2 cups hot water

3/3 cup frozen peas

3 tablespoons chopped almonds

Salt and ground pepper

1.     In a saucepan, heat the oil.

2.     Add rice, cook until toasted, season with salt, curry powder and pepper.

3.     Add the water and bring it to a boil.

4.     Reduce the heat, cover the saucepan and cook for 15 minutes.

5.     Add the peas and almonds, cook until peas are warm.

Featured image Src: A.RICARDO / Shutterstock.com

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