Biohacker Bryan Johnson Unveils His “Next Four Days” Meal Plan On X; Fan Suggests “Bryan In India”

Bryan Johnson, a 47-year-old tech millionaire, is widely known as a biohacker due to his dedication to reversing his age by biohacking his own body.

He maintains a highly disciplined lifestyle that includes a nutritious diet, customized workouts, and a consistent sleep schedule.

On November 19, Bryan Johnson shared his “next four days” meal plan on X - formerly known as Twitter. With the caption “what I'm eating for the next four days” he shared his menu featuring dishes such as chickpea vegetable frittata, lemon red lentil soup, and vegetable stir-fry with cauliflower rice.

X (Twitter) Reactions On Biohacker Bryan Johnson’s ‘Next Four Days’ Meal Plan

Bryan’s post sparked mixed reactions from users on the platform. One user commenting on how it resembles Indian food, said, “Bro, that’s all Indian food, without the colors.” Another user added, “Why does this give a ‘Bryan in India’ vibe?”

“I like the metal containers. More people should default to that rather than using plastic,” commented a user while appreciating his choice of using metal containers for storing his meals. Another user humorously added, “Where did you find Indian middle school meal boxes?”

Biohacker Bryan Johnson’s ‘Next Four Days’ Meal Recipes

Curious about how Bryan Johnson’s “next four days” would taste? Here’s the complete recipe guide to experience what this tech billionaire is eating during his meal plan.

Chickpea Vegetable Frittata

• 240 g chickpea flour  
• 360 ml water  
• 1/2 medium onion, finely chopped  
• 2 red peppers, diced  
• 1 medium zucchini, diced  
• 1 bunch parsley, chopped  
• 1 bunch chives, chopped  
• 2 garlic cloves, minced  
• 15 g garlic powder (approx. 1 tablespoon)  
• 15 g ground cumin (approx. 1 tablespoon)  
• 1 Roma tomato, diced  
• 225 g sliced mushrooms  
• 15 ml olive oil (approx. 1 tablespoon)  

Directions:

• Prepare the Chickpea Batter: In a mixing bowl, combine the chickpea flour and water. Whisk together until smooth and well combined. Set the mixture aside to allow the flavours to meld.
• Sauté the Vegetables: Heat the olive oil in a stainless steel frying pan over medium heat. Add the chopped onion and sauté for about 2 minutes, until fragrant. Next, add the diced red peppers and zucchini to the pan. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender and slightly softened.
• Incorporate Fresh Herbs and Seasonings: Stir the chopped parsley, chives, and minced garlic into the chickpea batter. Then, fold in the diced Roma tomato. Add the sautéed vegetable mixture to the chickpea batter, followed by the garlic powder and ground cumin. Gently mix everything together until well combined.
• Cook the Frittata: Reheat the stainless steel frying pan over medium heat. Add the sliced mushrooms and cook for about 2 minutes until they are tender. Next, pour the chickpea and vegetable mixture into the pan with the mushrooms, spreading it evenly. Cook on medium-low heat for approximately 4 minutes, or until the bottom is golden brown.
• Flip the Frittata: Take a large plate that can cover the frying pan and carefully place it on top. Invert the frittata onto the plate, then carefully slide it back into the pan to cook the other side. Increase the heat to medium-high and cook for an additional 5 minutes, or until the frittata is set and lightly browned on the other side.
• Cool and Slice: Once cooked, remove the frittata from the heat and invert it back onto the plate. Allow it to cool for about 5 minutes before slicing it into 8 equal pieces.

Lemon Red Lentil Soup

• 15-30 ml olive oil (approx. 1-2 tablespoons)  
• 3 large carrots, peeled and sliced (approximately 360 g)  
• 2 stalks celery, chopped (approximately 180 g)  
• 1 medium yellow onion, diced (approximately 150 g)  
• 4 cloves garlic, minced  
• 1.5 litres vegetable stock  
• 225 g red lentils (about 1.5 cups)  
• 2 bay leaves  
• 2.5 g turmeric (approx. ½ teaspoon)  
• 5 g cumin (approx. 1 teaspoon)  
• Juice of 1 lemon  
• Zest of 1 lemon (optional, for added flavour)

Directions:

• Sauté the Aromatics: In a large stock pot, heat the olive oil over medium heat. Once hot, add the diced onion, chopped celery, and sliced carrots. Cook, stirring frequently, until the vegetables are softened and the onion is translucent approximately 3-4 minutes.
• Add Garlic: Stir in the minced garlic and continue to sauté for another minute, allowing the garlic to become fragrant and golden.
• Combine Ingredients: Pour the vegetable stock over the sautéed vegetables. Then add the red lentils, bay leaves, turmeric, and cumin. Stir well to combine all ingredients.
• Simmer the Soup: Increase the heat to medium-high to bring the soup to a gentle boil. Once boiling, reduce the heat to medium-low and cover the pot. Allow the soup to simmer for 12-15 minutes, or until the lentils are tender and cooked through.
• Season the Soup: After simmering, remove the lid and stir in the lemon juice, and lemon zest (if using).
• Blend for Creaminess: For a smooth texture, transfer 2 cups of the soup to a blender. Blend on high until smooth. Alternatively, you can use an immersion blender to partially blend the soup, achieving your desired consistency.
• Finalize and Serve: Pour the blended soup back into the stock pot and stir to combine with the remaining ingredients. Serve the Lemon Red Lentil Soup warm, garnished with additional lemon zest if desired.

Vegetable Stir Fry with Cauliflower Rice

• 1/2 medium onion, thinly sliced (approximately 75 g)
• 1/4 wedge of red cabbage, shredded (approximately 150 g)
• 1/4 wedge of white cabbage, shredded (approximately 150 g)
• 200 g mung bean sprouts (approximately 2 cups)
• 200 g chopped broccoli (approximately 2 cups)
• 225 g shiitake mushrooms, sliced (approximately 8 oz)
• 150 g sugar snap peas (approximately 1 cup)
• 15 g ginger powder (approximately 1 tablespoon)
• 15 g garlic powder (approximately 1 tablespoon)
• 30 ml gluten-free low-sodium tamari (approximately 2 tablespoons)
• 600 g cauliflower rice (approximately 20 oz)
• 15 ml olive oil (approximately 1 tablespoon)
• Optional: 7 g hemp seeds (approximately 1/2 tablespoon) for garnish  

Directions:

• Prepare the Cauliflower Rice: In a large stainless steel pan, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until heated through and slightly golden. Once cooked, remove from heat and set aside.
• Sauté the Vegetables: In another stainless steel pan, add the sliced onion. Sauté for about 2 minutes, or until the onion begins to soften. Next, add the shredded red and white cabbage to the pan and cook for an additional 2 minutes, stirring frequently.
• Add Remaining Vegetables: Incorporate the mung bean sprouts into the mixture and cook for 1 minute. Then, add the chopped broccoli and continue to sauté for about 4 minutes until the broccoli is tender but still vibrant in colour.
• Final Vegetable Additions: Add the sliced shiitake mushrooms and sugar snap peas to the pan. Cook for an additional 3 minutes, stirring frequently, until all the vegetables are tender and well combined.
• Season the Stir Fry: Sprinkle in the ginger powder, garlic powder, and gluten-free tamari. Mix well to ensure the spices are evenly distributed among the vegetables. Cook for another 2 minutes, allowing the flavours to meld and the vegetables to soften further.
• Plate the Dish: To serve, place a generous portion of cauliflower rice on each plate. Top with the colourful vegetable stir fry. For an extra touch of flavour and texture, sprinkle 1/2 tablespoon of hemp seeds over the top.