Christie Brinkley’s Diet Plan

Christie Brinkley may be 62 but she looks 30 years younger. What’s her secret? The former Sports Illustrated swimsuit model credits her fabulous looks to a vegetarian diet.

Brinkley doesn’t eat any meat in her day-to-day diet, avoiding butter, milk, and eggs. In fact, Brinkley has been a vegetarian since she was 13-years-old. She says that it was her love for animals (not health concerns) that made her give up animal products.

However, her vegetarian diet allowed her to avoid eating meat from animals that have been injected with growth hormones and antibiotics.

While Brinkley is a vegetarian and eats some animal products occasionally, she says her regular diet is almost vegan.

Vegetarian and vegan diets can be great for our health, as they avoid processed and fatty foods. Eating too much red meat has been linked to cardiovascular health problems, while processed meats are thought to contribute to cancer.

While Brinkley considers herself a vegetarian, she does allow herself cheat days once in a while. Over the years, she’s eaten fish, and while she’s cut that out now, she still enjoys the occasional oyster. However, by keeping her diet free of animal products most of time, Brinkley can still reap the health benefits.

So if you love animals, follow Christie Brinkley’s diet plan, it may have big benefits for your appearance and health. It’s a simple eating plan that can be used by anyone, and it helps you pack in nutrients.

DAY 1

  • BREAKFAST: Vanilla chia pudding with 1 cup fresh berries
  • LUNCH: Crunchy red cabbage and green apple sesame slaw with 1 cup steamed, cubed sweet potato (or 1 small sweet potato, baked)
  • AFTERNOON SNACK: 1/4 cup hemp hummus with fresh vegetables (carrots, celery, romaine leaves, bell pepper, etc.)
  • DINNER: Black bean and quinoa salad with quick cumin dressing
  • DESSERT: Dark chocolate

DAY 2

  • BREAKFAST: Smoothie with 1 cup almond milk, 1 large frozen banana, 1-2 tablespoons almond butter, 1 serving of protein powder, and a heaping cup of leafy greens (spinach, chard, kale, etc.)
  • LUNCH: 1 brown rice tortilla (Food For Life brand) or two gluten free corn tortillas with 1/4 cup hemp hummus, fresh or roasted red bell pepper, sliced cucumbers, and a handful of greens. Serve with steamed vegetables as desired, or a small side salad.
  • AFTERNOON SNACK: Protein bar
  • DINNER: Zucchini Pasta with Cherry Tomatoes, Sweet Potato, Basil, and Hemp “Parmesan”
  • DESSERT: Banana soft serve

DAY 3

  • BREAKFAST: Quinoa breakfast porridge with 1 cup fresh berries
  • LUNCH: Large salad with at least three cups of greens, whichever veggies you like, 3 tablespoons pumpkin or hemp seeds, and a dressing of choice (from the dressing options in the recipe index).
  • AFTERNOON SNACK: 4 tablespoons hemp hummus with fresh vegetables (carrots, celery, romaine leaves, bell pep-per, etc.)
  • DINNER: Small baked sweet potato (instructions below) with a tablespoon of melted coconut oil, half a cup of organic black beans, and steamed greens as desired (or a fresh side salad)
  • DESSERT: 2 raw brownie bites

DAY 4

  • BREAKFAST: 22 Days Peanut Butter & Chocolate Chip Nirvana bar, fresh fruit salad as desired
  • LUNCH: Golden harvest kale salad with 1/2 cup organic chickpeas
  • AFTERNOON SNACK: 1 oz. almonds and a few tablespoons raisins
  • DINNER: Quick white bean and summer vegetable pasta (prepare with quinoa or brown rice pasta)
  • DESSERT: 2 raw vegan vanilla macaroons

DAY 5

  • BREAKFAST: Smoothie with 1 cup almond milk, 1 cup frozen blueberries, 1 serving chocolate Nutrition protein, 3 tablespoons of hemp seeds, and 1 cup leafy greens of choice
  • LUNCH: Leftover white bean and summer vegetable pasta or a large green salad with half a cup of beans or lentils, two tablespoons sliced almonds, vegetables of your choosing, and turmeric tahini dressing
  • AFTERNOON SNACK: Apple with 2 tablespoons almond butter
  • DINNER: Butternut squash curry served over 1/2 cup cooked quinoa, steamed vegetables as desired
  • DESSERT: Dark chocolate

DAY 6

  • BREAKFAST: Banana and almond butter oats (recipe to follow)
  • LUNCH: Smoky avocado and jicama salad
  • AFTERNOON SNACK: 1 cup almond milk blended with 22 Days Nutrition protein powder and a few ice cubes
  • DINNER: Black bean and corn burgers, served with a small salad or steamed vegetables
  • DESSERT: 2 raw vegan vanilla macaroons

DAY 7

  • BREAKFAST: Smoothie of 1/2 frozen banana, 1 cup frozen peaches, 2 ice cubes, 3/4 cup almond milk, 1 cup leafy greens, and 1 serving vanilla protein powder
  • LUNCH: Leftover black bean and corn burger, small salad
  • AFTERNOON SNACK: 1/4 cup vegan trail mix of choice (or 2 tbsp raw almonds or cashews and 2 tbsp dried fruit)
  • DINNER: 1 cup cooked quinoa, brown rice, or millet, served with 1/2 chopped avocado, 1 cup steamed greens, and dressing of choice (from dressing options in recipe index).
  • DESSERT: 1/2 cup chocomole

DAY 8

  • BREAKFAST: Gluten free banana pancakes, served with 1 cup fresh berries
  • LUNCH: Mango, kale, and avocado salad
  • AFTERNOON SNACK: Apple, banana, melon, berries, or any other fresh fruit of choice
  • DINNER: Eggplant rollatini with cashew cheese, steamed greens or broccoli as desired
  • DESSERT: Dark chocolate

DAY 9

  • BREAKFAST: Apple cinnamon oatmeal
  • LUNCH: Roasted butternut squash and apple soup, served with a fresh green salad or steamed veggies as desired
  • AFTERNOON SNACK: Protein bar
  • DINNER: Raw zucchini alfredo with basil and cherry tomatoes, served with fresh salad or steamed vegetables as desired
  • DESSERT: 2 raw vegan brownie bites

DAY 10

  • BREAKFAST: Smoothie of 1 cup frozen blueberries or mixed berries, 1 cup coconut water, 1/2 small avocado, 1 serving chocolate protein powder, and a dash of cinnamon.
  • LUNCH: Easy curried yellow lentils with avocado croutons
  • AFTERNOON SNACK: Fresh vegetable crudites with 1/4 cup hemp hummus
  • DINNER: Black bean and quinoa salad with quick cumin dressing
  • DESSERT: 1/2 cup chocomole

DAY 11

  • BREAKFAST: 1 sliced banana with 1 cup organic puffed rice or millet cereal (I like Arrowhead Mills brand) and 1 cup almond milk
  • LUNCH: Kale Salad with Apples, Raisins, and Creamy Curry Dressing
  • AFTERNOON SNACK: 1/4 cup raw trail mix of choice
  • DINNER: Sweet Potato Lime Burgers, fresh salad or steamed vegetables as desired
  • DESSERT: 2 raw vanilla macaroons

DAY 12

  • BREAKFAST: Vanilla chia pudding with 1 cup fresh berries
  • LUNCH: Red quinoa, almond, and arugula salad with cantaloupe
  • AFTERNOON SNACK: A couple of raw peanut butter & jelly snack balls
  • DINNER: Sweet potato and black bean chili with steamed broccoli or greens
  • DESSERT: 1/2 cup chocomole

DAY 13

  • BREAKFAST: Smoothie of 1 frozen banana, 1/2 cup frozen mango, 1 heaping cup spinach leaves, 1 cup coconut water, and 1/2 avocado
  • LUNCH: Bowl of leftover black bean and sweet potato chili with small salad or steamed greens
  • AFTERNOON SNACK: nutrition bar of choice
  • DINNER: Cauliflower “rice” with lemon, mint, and pistachios, served over fresh greens
  • DESSERT: Spicy almond milk hot chocolate

DAY 14

  • BREAKFAST: Banana and almond butter oats
  • LUNCH: Carrot avocado bisque with spicy Thai salad
  • AFTERNOON SNACK: Raw vegetable crudités with sweet potato hummus
  • DINNER: Brown rice and lentil salad, served with fresh salad or steamed vegetables as desired and dressing of choice
  • DESSERT: 2 raw vanilla macaroons

DAY 15

  • BREAKFAST: Strawberry ginger chia pudding
  • LUNCH: Leftover brown rice and lentil salad, served with a large mixed vegetable salad and dressing of choice from recipe index.
  • AFTERNOON SNACK: 2 peanut butter and jelly snack balls
  • DINNER: Raw “peanut” noodles with steamed vegetables or fresh salad as desired
  • DESSERT: Dark chocolate

DAY 16

  • BREAKFAST: Smoothie with 1 cup almond milk, 1 large frozen banana, 1-2 tablespoons almond butter, 1 serving of protein powder, and a heaping cup of leafy greens (spinach, chard, kale, etc.)
  • LUNCH: Mango, kale and avocado salad
  • AFTERNOON SNACK: Vegetable crudités as desired and 1/4 cup hemp hummus
  • DINNER: Easy un-fried brown rice and vegetables
  • DESSERT: 2 raw, vegan brownie bites

DAY 17

  • BREAKFAST: Banana breakfast wraps
  • LUNCH: Brown rice tortilla “pizza” and a side salad
  • AFTERNOON SNACK: Nutrition bar
  • DINNER: Arugula salad with roasted acorn squash, goji berries, and cauliflower
  • DESSERT: Banana soft serve

DAY 18

  • BREAKFAST: Apple cinnamon oatmeal
  • LUNCH: Fennel, avocado, and tomato salad with 1/2 cup chickpeas or white beans
  • SNACK: 1 cup almond milk blended with Protein Powder
  • DINNER: Roasted vegetable pesto pasta salad
  • DESSERT: Dark chocolate

DAY 19

  • BREAKFAST: Gluten free, vegan pumpkin muffins with a tablespoon of almond butter and an apple
  • LUNCH: Kale Salad with Apples, Raisins, and Creamy Curry Dressing; 1 cup roasted cauliflower and parsnip soup
  • SNACK: 1/3 cup raw trail mix of choice (or a mix of raw almonds and raisins or goji berries)
  • DINNER: Raw marinated portobello mushroom “steak” and cauliflower “mashed potatoes,” served with steamed greens or broccoli
  • DESSERT: Blueberry ginger ice cream

DAY 20

  • BREAKFAST: Smoothie of 1 cup frozen blueberries or mixed berries, 1 cup coconut water, 1/2 small avocado, 1 serving Chocolate protein powder, and a dash of cinnamon
  • LUNCH: Easy curried yellow lentils with avocado “croutons,” served with a salad and dressing of choice or steamed vegetables as desired
  • SNACK: Celery sticks served with 2 tablespoons of peanut or almond butter and raisins (“ants on a log” style)
  • DINNER: Dinner salad of raw greens and vegetables of choosing, 1 cup cooked sweet potato, 1/2 avocado, cubed, 1/2 cup cooked lentils, and a dressing of choice from the recipe index.
  • DESSERT: 2 raw, vegan brownie bites

DAY 21

  • BREAKFAST: 1 sliced banana and fresh berries with 1 cup organic puffed rice or millet cereal  and 1 cup almond milk
  • LUNCH: Smoky avocado and jicama salad, 1 small apple if desired
  • AFTERNOON SNACK: 2 peanut butter and jelly snack balls
  • DINNER: Quinoa enchiladas
  • DESSERT: Dark chocolate

DAY 22

  • BREAKFAST: Smoothie of 1 frozen banana, 1/2 cup frozen mango, 1 heaping cup spinach leaves, 1 cup coconut water, and 1/2 avocado
  • LUNCH: Leftover quinoa enchilada, side salad with dressing of choice
  • SNACK: Nutrition bar of choice
  • DINNER: Arugula salad with roasted acorn squash, goji berries, and cauliflower
  • DESSERT: 2 raw vegan vanilla macaroons

RECIPE INDEX

Below are the recipes for making the meals

BREAKFAST

LUNCH

DINNER

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