Inside Beyonce and Jay Z's Vegan-Fueled Diet: Bring on the Chia Pudding and Cashew Cheese!

Jay Z and Beyonce
Kevin Mazur/Getty Images for adidas

Jay Z and Beyonce pose backstage at the adidas Originals x Kanye West YEEZY SEASON 1 fashion show during New York Fashion Week Fall 2015 at Skylight Clarkson Sq on Feb. 12, 2015 in New York City.  

When Beyoncé ascended the stairs at the Met Gala on May 4, her sheer Givenchy gown made the best-dressed lists -- but it was her killer curves that stole the show. Her secret? Marco Borges, 43, the guy who convinced Bey to replace guilty pleasures like fried chicken and pizza with vegan alternatives.

Those recipes and the plant-based diet are the subject of Borges' new book, The 22-Day Revolution, for which Beyoncé wrote the forward. "It's based on the idea that it takes 21 days to make or break a habit," he says, and during that time people can lose up to 22 pounds by exercising daily and eating only fruits, veggies, whole grains, legumes and nuts.

Borges has also teamed with Bey and Jay Z to offer a $600 vegan meal delivery service that provides 22 days of meals to people without personal chefs. A sampling of what fuels music's power couple:

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BREAKFAST: Chia Pudding With Berries
"This is loaded with Omega 3 fatty acids," says Borges of the meal that Beyoncé has started her day with. "The chia seeds are hygroscopic, meaning they absorb water, which is essential for fat metabolism."

LUNCH: Thin-Crust Pizza
Borges crafted recipes for some of Bey's favorite foods, like pizza, so she never feels deprived. "The crust is made with tapioca and brown-rice flour, so it's gluten-free," he says. "And it's topped with cashew cheese, which is delicious and really filling."

DINNER: Quinoa-Stuffed Peppers
"On average, Americans consume twice as much protein as they need, but not nearly enough fiber," says Borges. "Things like quinoa are actually a complete source of protein, and when coupled with beans, you have an incredible power punch of nutrients."

This story originally appeared in the May 30 issue of Billboard.

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