Content Summary

Bryan Johnson, the visionary entrepreneur and biohacker, continues his journey toward optimal health and well-being through a meticulously crafted selection of meals that harmonize nutrition, flavor, and innovation. Let's delve into the intriguing recipes and culinary choices that make up his second and third meals, each carefully curated to be around 500 calories.

Second Meal: Nutty Pudding (500 Calories)



  • Add 50 - 100 mL Almond / Macadamia Milk based upon desired consistency.
  • Add walnuts, macadamia nuts, ground flax seeds (highest nutritional value to buy seeds and grind).
  • Add cocoa, sunflower lecithin, cinnamon.
  • Add 3 cherries, 1/2 cup of berries (save half for topping) and pomegranate juice.
  • Mix on high for 3 or 4 minutes.
  • Pour into a dish.
  • Let sit, then add the rest of the berries.
  • Typically will also add 30 - 60 grams of pea protein.

This luscious Nutty Pudding is a symphony of nutty goodness, seeds, and antioxidant-rich fruits. From the creamy texture of macadamia nut milk to the crunch of ground nuts and the burst of flavor from berries and cherries, each bite is a delightful experience. Dark chocolate adds a touch of indulgence, while sunflower lecithin and Ceylon cinnamon contribute to the overall nutritional profile.

Third Meal: Buddha Bowl (500 Calories)

How to make this delicious nutritious bowl:


  • 1 Japanese Sweet Potato
  • ½ Head of Asparagus
  • 5-6 Leaves Kale
  • 1 Red Pepper
  • 2 Carrots
  • ¼ Cup Walnuts
  • Handful of Cilantro
  • Handful of Green Onions
  • Lemon + Handful of Dill
  • ½ Cup White Beans
  • 1 tbsp Apple Cider Vinegar
  • ½ tsp Cumin Seeds


  • Poke a few holes in the sweet potato. Roast the Japanese sweet potato for 45 - 1 hour at 400 degrees. Once done roasted, pull out of the oven, cut in half, and top with green onion and cilantro.
  • Once the sweet potato is done, roast the red pepper in the oven for 25 - 30 mins. Thinly slice the pepper once it’s done roasting.
  • Trim off the woody ends of the asparagus and boil 1 - inch water in a large skillet for 2 - 5 minutes.
  • Rinse and drain the white beans and squeeze 1 lemon and a handful of chopped dill.
  • Shred the carrots and massage with apple cider vinegar and cumin seeds.
  • Chop the kale, add a splash of Extra virgin olive oil and massage with your hands until it softens.
  • Assemble the bowl with the sweet potato, asparagus, red pepper, bean salad, kale, and shredded carrots. Top with toasted walnuts and a squeeze of lemon.

Roasted Veggie Lettuce Wraps

Bryan Johnson's third meal encompasses a variety of tantalizing options, all meticulously designed to meet the 500-calorie mark. The culinary choices are diverse, offering a feast for the senses and a nutritional boost for the body. Here are some of the flavorful options:

How to make this delicious veggie wrap:


  • 1 White Sweet Potato
  • 1 Small Head of Cauliflower
  • 1 Bulb Fennel
  • 1 White Sweet Onion
  • 1 Lemon
  • 1 tbsp Extra virgin olive oil
  • 1 Small Cube Ginger
  • 1 tbsp Smoked Paprika
  • 1 tsp Cumin Powder
  • ½ tsp Pepper
  • 3 tbsp Fresh Herbs (Oregano, Thyme, Rosemary, etc)
  • 1 Head Butter Lettuce

Pomegranate Relish

  • 4 Radishes
  • ¼ cup Pomegranate Seeds
  • 1 Big Handful of Mint Leaves
  • 1 Jalapeño
  • ¼ cup Toasted Pumpkin Seeds


  • Chop the sweet potato, cauliflower, fennel, and white onion. Combine and place on a baking sheet. Drizzle the Extra virgin olive oil and squeeze the lemon on top of the veggies. In a small bowl, combine the paprika, cumin powder, and pepper. Grate the ginger and add it in. Sprinkle the seasoning, ginger, and fresh herbs on top of the veggies. Give it a good toss.
  • Bake in the oven at 350°F for 45 minutes or until the veggies are tender.
  • Finely chop the radish and mint, and toss them together in a small bowl with the pomegranate seeds.
  • Thinly slice the jalapeño and chop the toasted pumpkin seeds. Wash the butter lettuce and layout 6 - 8 leaves for wraps.
  • To assemble, add 1/2 cup of roasted veggies, a spoonful of the pomegranate relish, a few slices of jalapeño, and a sprinkle of toasted pumpkin seeds.

Blood Orange + Fennel Salad


  • 1 Blood Orange
  • 1 Lemon + 1 Bulb Fennel
  • ½ Red Onion + Handful of Mint
  • ¼ cup Pomegranate Seeds
  • 1 cup Your Choice of Greens (Kale, Spinach, Mixed Greens, Romaine)
  • ¼ Toasted Slivered Almonds
  • ½ cup White Beans (or a bean of your choice)
  • 1 tsp Extra virgin olive oil


  • Cut the stalks off the fennel, peel off any outer layers, and thinly slice or use a mandolin. Place in a large mixing bowl and set aside.
  • Peel the blood orange and the orange pith and any white membrane. Slice the orange into chunks. Add to the bowl.
  • Thinly slice the red onion, cut the mint, and add to the bowl.
  • Lastly, top with the pomegranate seeds, toasted almonds, beans, and squeeze the juice of one lemon. Toss with Extra virgin olive oil

Roasted Beets & Green Lentils + Wilted Chard


  • Roasted Beets
  • Green Lentils
  • Wilted Chard
  • ½ cup Green Lentils
  • 4 cups Rainbow or Swiss Chard
  • 3 Large Beets
  • 3 tbsp Walnuts
  • 1 tbsp Extra virgin olive oil
  • Handful of Fresh Herbs - Basil, Dill, Mint
  • Pepper Chipotle Powder
  • 1 tbsp Italian Seasoning


  • Peel the whole beets with a vegetable peeler and cut them into quarter chunks. Lay on a baking sheet, cover with 1 tbsp Extra virgin olive oil, and roast at 400 - 425°F in the oven for 35 - 40 minutes or until golden brown.
  • Cook the lentils - add 4 cups of water and 1 cup of lentils to a pot. Bring to a boil, reduce to a low simmer, and cook for 18 minutes. Drain & rinse. Sprinkle with Italian seasoning.
  • In a pan, sauté shallot and garlic, add a mound of chard, about 4 cups packed. Gently wilt for 1 - 4 minutes.
  • Toast the walnuts on low until browned.
  • In a bowl, combine the wilted chard, lentils, roasted beets, and toasted walnuts.
  • Toss in a handful of chopped basil or dill. And season with pepper and a dash of chipotle powder.

Roasted Cabbage Steaks & Sweet Potato Mash


  • ¼ head of purple cabbage
  • 1 orange sweet potato
  • ½ cup unsweetened almond milk
  • Handful of parsley
  • Pumpkin seeds
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ toasted walnuts or pecans
  • 1 lemon
  • 1 tsp  Extra virgin olive oil
  • Chipotle powder
  • Paprika
  • Onion powder


Sweet Potato Mash

Peel the sweet potatoes and cut them into 1-inch cubes. Boil the sweet potatoes for about 10 - 15 minutes or until fork-tender.

Drain the sweet potatoes, place in a bowl and mash with a fork. You can mash them super smooth or leave them chunkier. Slowly add in the almond milk in small bits at a time until desired consistency.

Add in the cinnamon and nutmeg and stir until smooth. Toast the walnuts or pecans in a pan and crumble on top.

Roasted Cabbage

Remove and discard the outer leaves. Firmly press onto the side of the cabbage with one hand and cut an inch-thick slice. Lay on a baking sheet.

Drizzle with Extra virgin olive oil  . Generously sprinkle the chipotle powder, paprika, and onion powder on the steaks.

Roast in the oven at 375 - 400 for 20 - 30 minutes or until tender/golden brown.

On a plate, scoop a few spoonfuls of the sweet potato mash and smooth flat. Lay the cabbage steaks on top of the mash. Chop and sprinkle some parsley or any other fresh herb. Finish with a squeeze of lemon juice.

Sweet Potato & Mushroom Toast


  • 1 orange sweet potato
  • 1-2 oyster mushrooms
  • Handful of another type of mushroom (shiitake, cremini, etc.)
  • ½ avocado
  • ½ tbsp coconut aminos
  • Zest of 1 orange
  • 1 lime
  • 1 clove garlic
  • 1 tbsp Extra virgin olive oil
  • Smoked paprika
  • Toasted sesame seeds
  • 2 cups arugula
  • Dried nori


Sweet Potato Toasts

Wash and scrub the sweet potatoes. Slice the sweet potatoes lengthwise into ½-inch slices.

Drizzle with  Extra virgin olive oil and roast at 400 for 30 - 45 minutes.

Mushroom Topper

Shred the oyster mushrooms with a fork (it will look stringy) and chop up additional mushrooms. Squeeze juice of 1 lime, sprinkle of smoked paprika.

Chop up 1 clove garlic. Heat up Extra virgin olive oil  and add chopped garlic to the pan for 1 - 3 minutes.

Add in mushrooms and cook on medium heat for 6 - 8 minutes or until mushrooms are tender.

Assemble Toast

Mash 1 whole avocado in a bowl.

On a plate add the arugula and lay out the sweet potato toast. Top each toast with a spoonful of avocado and mushrooms. Sprinkle some toasted sesame seeds, crush some nori on top and zest an orange on top.

Chickpea Curry Over Greens


  • 1 tablespoon grated fresh ginger
  • 1 clove garlic (chopped)
  • 1 medium scallion (chopped)
  • 1 red pepper
  • 1 white sweet potato
  • ½ can garbanzo beans
  • ½ tsp coco amino (optional)
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp (or more) curry powder
  • ½ tsp cinnamon
  • 1 cup macadamia nut milk
  • Handful cilantro
  • 1-2 cups baby romaine
  • 1 jalapeno (sliced)


  • Sauté the grated ginger, chopped garlic, chopped scallion in  Extra virgin olive oil for 5 mins or until soft.
  • Chop the white sweet potato into small chunks and thinly slice the red pepper.
  • Rinse and drain the chickpeas.
  • Add in the curry powder, cinnamon, and squeeze of lime, stir and saute for 1 - 2 minutes.
  • Add in the pepper, sweet potato, garbanzo beans, and 1 cup macadamia nut milk, bring to a boil then cover and drop to low for 20 - 25 minutes or until sweet potatoes are soft.
  • You can add in more macadamia nut milk for desired consistency.
  • Let sit 10 - 15 minutes before serving.
  • Scoop the curry mixture over the greens and top with cilantro and sliced jalapeno.

Beet Poke


  • 4-5 beets
  • 1-2 purple or watermelon radish
  • ½ avocado
  • ¼ mango
  • 1-2 cups of mixed greens
  • 2 limes
  • Sprinkle of toasted sesame
  • Handful green onions
  • Handful cilantro
  • Handful microgreens (radish, pea shoots, sprouts)
  • 1 tsp Extra virgin olive oil
  • ½ tbsp coconut aminos


  • Wash & peel the beets. Cut into small 1-inch cubes. Boil in water for 20 - 25 minutes until tender. Drain and rinse.
  • Chop the green onions and cilantro.
  • In a bowl combine the cooked chopped beets, handful of green onions, spoonful of sesame seeds, coconut aminos, juice of 2 limes, and Extra virgin olive oil
  • Put in the fridge and let sit for 10 - 15 minutes. Slice your mango, avocado, and radish.
  • Assemble on a plate with 1 - 2 cups of greens, mango, avocado, beet poke, sliced radish, and your favorite microgreens.

Collard Green Wraps & Red Pepper Dip


  • 1 bunch collard greens
  • A bowl of your favorite mixed veggies, we like: shredded purple cabbage, carrots, cucumber, cilantro microgreens
  • ½ of avocado

Red Pepper Dip

  • 1 red peppers
  • ½ cup macadamia nuts (soaked for 1-2 hrs)


  • Cut and shave the stem of the collard greens. Cut the stems off the leaf and then shave the stem down using a small knife so that it’s flat. This helps prevent the leaf from breaking at the end and making it easier to roll up.
  • Drop your collard greens in a pot of boiling water for 1 - 2 minutes. Just a quick dip to help soften them.
  • Thinly slice all your favorite raw vegetables. Carrots, purple cabbage, avocado, cilantro, and cucumber.
  • Add your filing to the middle-bottom of the wrap.
  • Carefully roll the collard wrap just like you would with a burrito, tucking in the ends as you go so that the filling stays inside. Let these chill in the fridge while you make the red pepper dip.
  • Cut and scoop out the red peppers. Lie the halves face down on a baking sheet and roast at 400 for about 20 - 30 minutes until the peppers are soft.
  • In a blender, blend 1 roasted pepper, ½ cup of macadamia nuts with a little water. You can start with 1 TBSP at a time until you reach the desired consistency.
  • Pull the wraps out and dip in the red pepper sauce.

Roasted Bok Choy & Japanese Sweet Potato


  • 3-4 baby bok choy
  • ½ tbsp walnuts
  • Handful of chopped green
  • Handful of cilantro (or parsley)
  • Smoked paprika
  • ½ juice of orange
  • 1 tsp tahini
  • 1-2 lemons
  • Chipotle powder
  • 1 Japanese sweet potato
  • ½ tbsp Extra virgin olive oil


  • Rinse and chop the Japanese sweet potatoes in half and then in thirds. Coat with Extra virgin olive oil, place face down on a baking sheet and bake at 400 for 45 - 60 minutes. 30 minutes in, turn the sweet potatoes over.
  • Rinse and slice the bok choy in half. Coat with the juice of 1 orange. Roast at 400 for 20 - 25 minutes or until golden brown on the edges.
  • Toast the walnuts in a pan with chipotle powder until browned (5 - 10 minutes on medium low heat).
  • Mix the 1 tablespoon of tahini with the squeeze of 1 - 2 lemons and about ½ cup of water or until you reach your desired consistency (Start by adding 1 TBSP at a time).
  • Place the bok choy on a plate and top with chopped walnuts, cilantro, and tahini sauce. Sprinkle with smoked paprika and serve with baked Japanese sweet potatoes.


Each recipe presents a fusion of textures, colors, and flavors, delivering a balance of nutrients essential for a well-rounded and satisfying meal. The cost-effective nature of these options, priced at $11, aligns with Bryan Johnson's commitment to mindful and economical eating.

Daily Caloric Intake: 2250 Calories

  • Green Giant (150)
  • Super Veggie (379)
  • Nutty Pudding (433)
  • Pea Protein (260)
  • Third Meal (500)
  • Extra Virgin Olive Oil (370 - 3 tbsp/day)
  • Avocado (130)
  • Fermented Foods (20)
  • Dark Chocolate or Avocado (130)


Bryan Johnson's daily caloric intake reflects a meticulous balance of nutrient-dense foods, ensuring that every meal contributes to his overarching goal of health, vitality, and longevity. Through innovative recipes and a diverse range of ingredients, Johnson's culinary choices invite us to explore the exciting intersection of taste and nutrition in the pursuit of optimal well-being.

Eat well, stay healthy and happy!