Beyonce and exercise physiologist Marco Borges announce their business partnership in 22 Days Nutrition and launches the 22 Days Nutrition plant-based home delivery meal service. The program's philosophy is based on the concept that it takes 21 days to make or break a habit and on the 22nd day you are well on your way to forming new habits.
The home delivery service was born out of a demand from Borges' friends, colleagues and clients who enjoyed his delicious meals that were naturally low in fat, sugar and salt and filled with flavour from whole-foods such as vegetables, beans, grains, herbs and spices. The home delivery program takes away all the guesswork and makes it easy to adopt the plan.
"I am so grateful that I took the challenge and credit Marco with leading by example," says Beyonce. "He is the most energetic person I know and it's all because of his decision to live a healthy lifestyle. He came up with a great program to get people motivated to make better nutritional choices. All you have to do is try. If I can do it, anyone can. I am excited to partner with him."
The longtime fitness expert, who has been a leader in the field for over 20 years, says it's really not about asking everyone to become a vegan but rather to make simple healthier food choices so they can live a more energetic and productive life.
"I am humbled by this incredible partnership and excited to share the many benefits of a whole-foods plant-based diet," says Borges.
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| Typical lunch meal |
"We all know the importance and value of eating plant-based foods but often times find ourselves trapped in a series of bad habits that sabotage optimum wellness. The Vegan Meal Delivery program makes it easier to reset your habits with healthy and delicious plant-based foods."
The meals are 100% plant-based, made with organic ingredients, non-GMO, gluten free, soy free and dairy free and are delivered once a week. Fresh, never frozen dishes are lovingly made by professional plant-based chefs who are passionate about creating meals with the finest organic ingredients. Each meal is inspired by dishes from around the world so your taste buds never get tired of the same flavours. Check out the sample menu plans
here.
Unfortunately for me, this service is only available in the US! In the meantime, I will be making this delicious vegan inspired by Beyonce's plan.
Curried Coconut Quinoa and Greens with Roasted Cauliflower
Author: Cookie and Kate
Recipe type: Main Cuisine: Indian
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower. A simple, vegan and gluten-free meal.
Ingredients:
Roasted Cauliflower
- 1 head cauliflower, cut into bite-sized florets
- 2 tablespoons melted coconut oil or olive oil
- ¼ teaspoon cayenne pepper
- Sea salt
Curried coconut quinoa with greens
- 2 teaspoons melted coconut oil or olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ½ teaspoon curry powder of choice (optional)
- ½ teaspoon ground cardamom
- 1 can (14 ounces) light coconut milk
- ½ cup water
- 1 cup quinoa, rinsed well in a fine mesh colander
- ⅓ cup raisins
- 1 teaspoon sea salt
- 1 tablespoon cider vinegar
- 4 cups baby arugula or chopped chard, spinach, maybe even kale*
- Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes
Method:
- Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
- Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.
- Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don't reheat well). Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you'd like.
NOTES
Loosely inspired by the sweet potato wrap at The Mixx in Kansas City, which also inspired this quick roasted Brussels sprouts dish. If you like curried cauliflower with coconut, try this soup.
*Greens: I'm pretty sure chopped spinach or chard would work great in this recipe. If you'd like to try kale, remove the ribs first. To soften the chopped kale, you might want to sauté it in a little coconut oil or massage it first, like you would for a raw kale salad.
For added protein, mix in some cooked chickpeas or pre-steamed lentils. For what it's worth, though, I find this dish to be very filling as is.
