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 caption “what I'm eating for 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 platform. One user commenting on how it resembles Indian food, said, “Bro, that’s all Indian food, without colors.” Anor user ded, “Why does this give a ‘Bryan in India’ vibe?”

“I like metal containers. More people should default to that rar than using plastic,” commented a user while appreciating his choice of using metal containers for storing his meals. Anor user humorously ded, “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 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 Chickpea Batter: In a mixing bowl, combine chickpea flour and water. Whisk toger until smooth and well combined. Set mixture aside to allow flavours to meld.
• Sauté Vegetables: Heat olive oil in a stainless steel frying pan over medium heat. d chopped onion and sauté for about 2 minutes, until fragrant. Next, d diced red peppers and zucchini to pan. Cook for an ditional 5 minutes, stirring occasionally, until vegetables are tender and slightly softened.
• Incorporate Fresh Herbs and Seasonings: Stir chopped parsley, chives, and minced garlic into chickpea batter. n, fold in diced Roma tomato. d sautéed vegetable mixture to chickpea batter, followed by garlic powder and ground cumin. Gently mix everything toger until well combined.
• Cook Frittata: Reheat stainless steel frying pan over medium heat. d sliced mushrooms and cook for about 2 minutes until y are tender. Next, pour chickpea and vegetable mixture into pan with mushrooms, spreing it evenly. Cook on medium-low heat for approximately 4 minutes, or until bottom is golden brown.
• Flip Frittata: Take a large plate that can cover frying pan and carefully place it on top. Invert frittata onto plate, n carefully slide it back into pan to cook or side. Increase heat to medium-high and cook for an ditional 5 minutes, or until frittata is set and lightly browned on or side.
• Cool and Slice: Once cooked, remove frittata from heat and invert it back onto 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 ded flavour)

Directions:

• Sauté Aromatics: In a large stock pot, heat olive oil over medium heat. Once hot, d diced onion, chopped celery, and sliced carrots. Cook, stirring frequently, until vegetables are softened and onion is translucent approximately 3-4 minutes.
• d Garlic: Stir in minced garlic and continue to sauté for anor minute, allowing garlic to become fragrant and golden.
• Combine Ingredients: Pour vegetable stock over sautéed vegetables. n d red lentils, bay leaves, turmeric, and cumin. Stir well to combine all ingredients.
• Simmer Soup: Increase heat to medium-high to bring soup to a gentle boil. Once boiling, reduce heat to medium-low and cover pot. Allow soup to simmer for 12-15 minutes, or until lentils are tender and cooked through.
• Season Soup: After simmering, remove lid and stir in lemon juice, and lemon zest (if using).
• Blend for Creaminess: For a smooth texture, transfer 2 cups of soup to a blender. Blend on high until smooth. Alternatively, you can use an immersion blender to partially blend soup, achieving your desired consistency.
• Finalize and Serve: Pour blended soup back into stock pot and stir to combine with remaining ingredients. Serve Lemon Red Lentil Soup warm, garnished with ditional 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 Cauliflower Rice: In a large stainless steel pan, heat 1 tablespoon of olive oil over medium heat. d 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 Vegetables: In anor stainless steel pan, d sliced onion. Sauté for about 2 minutes, or until onion begins to soften. Next, d shredded red and white cabbage to pan and cook for an ditional 2 minutes, stirring frequently.
• d Remaining Vegetables: Incorporate mung bean sprouts into mixture and cook for 1 minute. n, d chopped broccoli and continue to sauté for about 4 minutes until broccoli is tender but still vibrant in colour.
• Final Vegetable ditions: d sliced shiitake mushrooms and sugar snap peas to pan. Cook for an ditional 3 minutes, stirring frequently, until all vegetables are tender and well combined.
• Season Stir Fry: Sprinkle in ginger powder, garlic powder, and gluten-free tamari. Mix well to ensure spices are evenly distributed among vegetables. Cook for anor 2 minutes, allowing flavours to meld and vegetables to soften furr.
• Plate Dish: To serve, place a generous portion of cauliflower rice on each plate. Top with colourful vegetable stir fry. For an extra touch of flavour and texture, sprinkle 1/2 tablespoon of hemp seeds over top.