The famous R’n’B-diva works hard to have that bootylicious bod. Reportedly, she is familiar with the struggle to have a beautiful figure, get rid of excess weight and cellulite – Beyoncé, like millions of other women in the world, is predisposed to gaining excess weight. She solves the problem with a 22-day vegan diet.
If Queen B only did music videos – she wouldn’t have to worry so much about gaining weight since CGI works miracles. It can make you look slimmer than you really are in real life. But you can’t hide a pot belly and a muffin top at a live concert, so Beyoncé is watching her weight carefully. Whenever she feels that she’s getting out of shape – she goes vegan and sticks to a very healthy diet.
Our favourite diva’s measurements:
Height: 5 feet 6 inches
Weight: 137 pounds
Bust: 35 inches
Waist: 26 inches
Hips: 39 inches
Clothing size: 8
Shoe size: 8.5
Bra size: 32C
Body shape: pear/triangle. If you look at the ratio of Beyonce’s measurements, the difference between the chest and thighs is strikingly evident – this is a typical pear. Her problem area is her thighs. That’s why the singer works exceptionally hard on her legs, continually doing anti-cellulite procedures and physical exercises.
The 22-day vegan diet
The vegan diet is a great way to lose those extra pounds. The primary requirement of the diet is to completely refuse foods of animal origin. Bey was advised to try this method of weight loss by her fitness trainer. She lost a significant amount of weight in three weeks. Her husband, rapper Jay-Z decided to support her and tried this method himself. This diet is especially popular with vegetarians who are against the killing of animals for consumption.
The vegan diet does not cause doubts in its healthiness since the products of plant origin have always been famous for their valuable properties and content of the necessary mineral nutrients without which the body can not function properly.
The vegan way of nutrition excludes animal fats, which leads to a normalization of the level of cholesterol in the blood. After cleansing the body, excess fat begins to burn much more actively than before and the process of losing weight lasts much less.
It is considered that a person breaks the previous stereotypes of behaviour in 21 days, and from the 22nd day begins the formation and consolidation of new habits.
Foods that are allowed: cereals, beans, vegetables, greens, fruit, nuts, seeds, mushrooms, herbal tea, green and white tea, unrefined vegetable oil, cane sugar, dried fruit.
Foods that are not allowed: meat, poultry and meat products, meat broth, fish and fish broth, shrimps, crabs, lobsters – live seafood. Milk and dairy products (cheese and cottage cheese). Eggs, honey, coffee, black tea, white sugar. Any animal-based products, junk food (chips, croutons, candies, carbonated sweet water).
Top 5 vegan recipes for weight loss
"Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try." - Chef John.
- 4 large fresh tomatoes peeled and diced
- 1/2 English cucumber peeled and finely diced
- 1/2 cup finely diced red bell pepper
- 1/4 cup minced green onion
- 1 large jalapeno pepper seeded and minced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 pinch dried oregano
- 1 pinch cayenne pepper or to taste
- freshly ground black pepper to taste
- 1 pint of cherry tomatoes
- 1/4 cup extra-virgin olive oil1 lime juiced
- 1 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- salt and ground black pepper to taste
- 2 tablespoons thinly sliced fresh basil
Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture into the blender. Cover, turn the blender on and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
- 1 x 400 g tin of chickpeas
- 1 small clove of garlic
- 1 tablespoon tahini
- 1 lemon
- extra virgin olive oil
Drain and tip the chickpeas into a food processor.
Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
Season with a pinch of sea salt, blend until smooth.
Serve with sliced crunchy veggies, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
- Mojo Chili Marinade to taste
- 3 medium bell peppers one red, yellow and green, quartered
- 1 large red onion cut into 1/4-inch-thick slices
- 4 portobello mushroom caps
- 4 to 6 8- inch flour tortillas
Marinate the vegetables in the Mojo Chili Marinade for 30 minutes or up to 2 hours, stirring occasionally.
Preheat the gas grill to medium-high or prepare a hot charcoal fire. Set fine-meshed grill rack on top to heat.
Lightly oil the grill topper. Grill the vegetables in batches. Transfer vegetables to a shallow bowl when done. When all the vegetables are grilled, cut into thin strips.
Place each tortilla on the grill until warm or hot according to package directions. Transfer the tortillas to serving plates. Spoon about 1 cup of vegetables onto tortillas. Top each serving with shredded vegan cheese, salsa and cilantro; roll up.
- 1/2 red onion
- 1 cucumber
- 1 green pepper
- 4 tomatoes
- Vegan tofu Feta cheese
- 20 black olives
- 1 tbsp oregano
- Extra virgin olive oil
- Salt and pepper to taste
Cut the vegetables and feta into square pieces
Mix all ingredients together in a bowl with extra virgin olive oil, salt and pepper.
This recipe comes courtesy of Binging with Babish.
- 6 large roma tomatoes divided
- 2 red bell peppers seeded and left whole
- 1/2 cup vegetable stock
- 1/2 cup water
- 2 sprigs rosemary picked, divided
- 2 sprigs thyme picked
- 1 clove garlic
- 1/2 small onion
- 3 Tbsp olive oil divided
- 2 medium green squash
- 2 medium yellow squash
- 2 medium Japanese eggplants
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 5 leaves fresh parsley torn
Peel the skin off of the tomatoes.
Roast the peppers on an open fire. Peel off skins and place in a high-powered blender or food processor, along with remaining tomatoes, the picked leaves of one rosemary sprig, thyme, garlic, onion, vegetable stock, water, and 1 tablespoon olive oil. Blend on high speed until completely smooth.
Preheat oven to 225°F. Using a mandolin, slice squash and eggplants into 1/8-inch thick slices, and stack on the baking sheet. In a shallow roaster or casserole, pour a thin layer of the roast pepper mixture, and spread evenly. Begin shingling vegetables on top: eggplant, followed by tomato, yellow squash, and green squash - continuing the pattern around the edge of the roaster. Finely chop remaining rosemary, and sprinkle over the top with one tablespoon olive oil, salt, and pepper. Cut a piece of parchment paper to the size of the roaster, place on top of vegetables. Roast for 90 minutes, removing the parchment paper during the final 20 minutes of cooking.
Once vegetables are completely softened but still hold their shape, remove from the oven.
Conclusion: eat vegan, be like Beyonce!
Whenever our favourite singer feels like she’s
The vegan 22-day diet reduces the risk of cardiovascular disease and reduces the risk of blood clots. In 22 days you will lose the necessary amount of weight and cleanse the body. You can make a personal menu that will suit you specifically.