Beyoncé's Trainer Spills About Her Vegan Diet — Including Her Fave Pizza Recipe!
There’s just no denying that Beyoncé has a certain glow.
And while the star has always been radiant — even before she went on a 22-day plant-based food challenge with Jay-Z in 2013 — her occasional vegan stints may be part of the reason she looks so good.
“They loved it,” says Marco Borges, Beyoncé’s trainer and creator of the 22-Day Revolution meal challenge. “They walked away with a greater understanding of the powerful benefits of plant-based nutrition. They were getting people saying, ‘Your skin has this glow.’ And who doesn’t like being told they look awesome? [Beyoncé] showed up to the Grammys [in 2014] and everyone’s jaws were on the floor.”
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Now you can harness some of the power couple’s tricks, thanks to Borges’s new book, The 22-Day Revolution. The program is based on the idea that it takes 21 days to form a habit, so it’s for people who want a long-term food plan, says Borges.
“We’re all tired of quick fixes,” he says. “We all want a solution that’s sustainable. This is a way of life.”
Not sure if you can commit? Start small like Jay-Z and Beyoncé did.
“I suggested that we go plant-based for breakfast one day,” Borges says. “They were in. Then I suggested that we also do it for lunch, and they loved that idea as well. Then one day, on their own, Jay called me, and he’s like ‘I got this great idea. You know that program that you just created, the 22-day vegan challenge? I want to do it. B wants to do it also. We want to go all in!'”
And listen up, carb lovers! The program — which consists of meals full of leafy greens, fresh berries and more — includes plant-based carbs, which make up 80% of the plan.
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“The number one benefit is weight loss, and a really close second is energy,” says Borges. “Jennifer Lopez and B and Jay have all done the 22-Day Revolution program and across the board it’s been, ‘My energy is through the roof.'”
So what’s one of the star couple’s favorite recipes? “They love pizza, and we have a great pizza recipe in the book that’s easy to make,” he says. “They didn’t have to give it up!”
¾ cup brown-rice flour
½ tapioca flour
⅓ cup water
1 tsp. olive oil
½ tsp. sea salt
2 medium ripe tomatoes
2 basil leaves, chopped
black ground pepper, to fast
½ cup raw cashews, soaked
1 cup water
1 tbsp. tapioca flour
1 tsp. lemon juice
1 tsp. apple cider vinegar
½ tsp. sea salt, or to taste
1. To prepare cheese, add all ingredients into a high-speed blender and blend until creamy. In a saucepan, cook the cheese stirring often over medium-high heat. Reduce heat and keep stirring to prevent burning. Once consistency has thickened (looks like melted cheese), remove form heat and let cool. Set aside while preparing other ingredients. Leftovers can be stored in fridge up to 5-7 days.
2. Preheat oven to 350. Lightly grease and dust a baking sheet or pizza stone with brown-rice flour.
3. In a mixing bowl, combine the flours with the salt and whisk together.
4. Make a well in the center and add the water and oil and mix with a spoon. If necessary, add 1 tbsp. at a time of water until consistency is reached.
5. Scoop out the dough onto baking sheet or pizza stone and use hands to shape and press down into a desired shape (square/rectangle). Smooth with wet fingers and pre bake for about 20-25 minutes.
6. Wash and slice each tomato into 3 thick slices.
7. Remove the pizza crust from the oven and top with 6 slices of tomato, sliced avocado, cheese (or vegan cheese of voice) and basil.
8. Bake for another 15-20 minutes until slightly crips.
9. Remove form oven, top with a dash of pepper, slice into 6 square slices and serve.