Cameron Diaz Became a Mom at 47, 51 and 53, and Her Reason for Wanting to Live to 107 Is “Healthy Food” and Lifestyle (30 Photos)

Cameron Diaz became a mom at 47, 51 and 53, and she has joked that she now has to live to be, like, 107. The way she plans to get there is not a secret pill. It is real food and simple daily habits..

From lemon water by her bed to her weeknight kitchen sink soup, here are 30 healthy foods and habits inspired by how Cameron eats, each with an easy recipe you can make at home..

Cameron Diaz, Mom at 47, 51 and 53, Is Eating for the Long Run

Cameron Diaz and her husband, Good Charlotte guitarist Benji Madden, welcomed daughter Raddix in December 2019, when Cameron was 47. Son Cardinal followed in 2024, when she was 51. In May 2026, Benji shared on Instagram that they had welcomed a third child, a son named Nautas, at 53.

Back in 2020, Cameron joked on Naomi Campbell’s No Filter series that the only pressure now was that she has to live to be, like, 107. For a woman who wrote The Body Book and The Longevity Book, that goal starts in the kitchen. Here are the simple foods and habits she has talked about, plus easy recipes so you can eat the same way. Which one will you try first?

She Starts Every Morning With a Big Glass of Water

Cameron has said she keeps a huge glass of water by her bed and drinks it as soon as she wakes up. It is one of the easiest habits on this list, and she has called hydration a basic part of feeling good.

Lemon Mint Morning Water: Fill a large glass or jar with 2 cups of cold water. Add the juice of half a lemon, 2 thin lemon slices and 4 fresh mint leaves. Gently press the mint with a spoon to release the flavor. Let it sit for 5 minutes, then drink it slowly before breakfast. Make a big jug the night before, keep it in the fridge and you will never skip it. Would you swap your morning coffee for this first?

Lemon Goes on Almost Everything She Eats

According to The Daily Meal, Cameron adds lemon to almost everything she eats and drinks. A squeeze of lemon brightens food without extra salt or heavy sauces.

Lemon Herb Dressing: In a jar, add 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 small minced garlic clove, 1 tablespoon chopped parsley, salt and pepper. Close the lid and shake for 20 seconds. Pour it over mixed greens, cucumber, cherry tomatoes and sliced red onion. Toss well and top with a few toasted seeds. The dressing keeps in the fridge for up to 5 days, so make a double batch on Sunday.

She Never Skips Breakfast

Cameron believes in eating breakfast every day, and oatmeal is one of her favorites. She has even said she likes it savory. A warm bowl of oats gives you fiber and slow energy that lasts until lunch.

Fruit and Nut Oatmeal Bowl: Bring 1 cup of water or milk to a simmer. Stir in 1/2 cup rolled oats and a pinch of salt. Cook for 5 minutes, stirring often, until creamy. Pour into a bowl and top with sliced banana, a handful of berries, 1 tablespoon chopped nuts and a drizzle of honey. Want it savory like Cameron? Skip the fruit and honey, and top it with sauteed spinach, a fried egg and a pinch of black pepper.

Avocado Is Her Desert Island Food

When asked which food she would want on a desert island, avocado was her answer. It is full of healthy fats and fiber, and it makes almost any meal feel more filling.

Smashed Avocado Toast: Toast 2 slices of whole grain bread. Cut 1 ripe avocado in half, remove the pit and scoop it into a bowl. Add 1 teaspoon lemon juice, a pinch of salt and a pinch of chili flakes. Mash with a fork, leaving it a little chunky. Spread it on the toast and add sliced cherry tomatoes and a drizzle of olive oil. For more protein, add a soft boiled egg on top. Breakfast is ready in under 10 minutes.

She Adds an Egg for Extra Protein

Cameron has said she likes to add a fried egg to meals for an extra boost of protein. Eggs are cheap, quick and easy to pair with vegetables.

Mediterranean Scrambled Eggs: Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Add 1/2 cup halved cherry tomatoes and cook for 2 minutes. Whisk 3 eggs with a pinch of salt and pepper, then pour them into the pan. Stir gently with a spatula until soft curds form, about 2 minutes. Turn off the heat and fold in a few sliced olives, some crumbled feta and fresh basil. Serve with whole grain toast or a side of greens.

Her Go-To Weeknight Dinner Is Kitchen Sink Soup

Cameron has described her standard weeknight dinner as a kitchen sink soup: protein and whatever vegetables she has, cooked in chicken stock. It is the perfect way to use up what is left in your fridge.

Kitchen Sink Chicken Soup: Heat 1 tablespoon olive oil in a big pot. Add 1 chopped onion, 2 carrots and 2 celery stalks and cook for 5 minutes. Add 2 minced garlic cloves, 6 cups chicken stock and 2 diced chicken breasts. Simmer for 15 minutes. Stir in 2 cups of any chopped vegetables, like zucchini, kale or green beans, and cook 5 more minutes. Finish with lemon juice, salt and pepper. Serves 4 and tastes even better the next day.

Sunday Is Her Cooking Day

Cameron has said she spends Sundays cooking food for the week ahead. Having healthy meals ready in the fridge makes it much easier to skip takeout on busy days.

Make-Ahead Veggie Quiche: Heat the oven to 375F. Grease a pie dish and spread in 2 cups of chopped spinach, 1/2 cup diced bell pepper and 1/4 cup sliced green onion. Whisk 8 eggs with 1 cup milk, 1/2 cup shredded cheese, salt and pepper. Pour it over the vegetables. Bake for 35 to 40 minutes until the center is set. Cool, slice into 6 pieces and store in containers. Serve with fresh fruit for an easy breakfast all week.

She Fires Up the Grill When Friends Come Over

When she entertains, Cameron has said she likes to use the grill. Grilling adds big flavor with very little oil, and everyone can help themselves.

Lemon Garlic Grilled Chicken and Veggies: In a bowl, mix 3 tablespoons olive oil, the juice of 1 lemon, 3 minced garlic cloves, 1 teaspoon dried oregano, salt and pepper. Add 1 1/2 pounds chicken thighs and marinate for 30 minutes. Cut zucchini, bell peppers and red onion into large pieces and toss in a little of the marinade. Grill the chicken over medium high heat for 6 to 7 minutes per side. Grill the vegetables until charred and tender. Serve with lemon wedges.

Grain Bowls Make Healthy Eating Easy

Cameron has said she buys brown rice couscous in bulk. Whole grains like it are an easy base for quick bowls packed with vegetables and protein.

Mediterranean Grain Bowl: Cook 1 cup brown rice couscous or quinoa following the package directions and let it cool slightly. Divide it between 2 bowls. Top each bowl with chopped cucumber, cherry tomatoes, a handful of chickpeas, sliced red onion and a few olives. Add a spoonful of hummus and some crumbled feta. Drizzle with olive oil and lemon juice, then sprinkle with fresh parsley. Pack the parts separately for an easy lunch you can take to work.

Her Favorite Pasta Is Simple Spaghetti Aglio e Olio

Healthy eating does not mean giving up pasta. Cameron has named spaghetti aglio e olio, made with garlic and olive oil, as her favorite. It is simple, quick and uses just a few pantry staples.

Lighter Aglio e Olio With Greens: Cook 8 ounces whole wheat spaghetti until al dente and save 1/2 cup pasta water. In a large pan, warm 3 tablespoons olive oil over low heat with 4 thinly sliced garlic cloves and a pinch of chili flakes until the garlic is golden. Add 2 cups baby spinach and stir until wilted. Toss in the pasta with a splash of pasta water. Finish with lemon zest, parsley and a little parmesan. Ready in 20 minutes.

She Takes Care of Her Gut Every Day

Cameron has said she drinks a probiotic drink once a day. Good gut health is a big part of her approach, and you can get probiotics from foods like kefir and yogurt too.

Berry Kefir Smoothie: In a blender, add 1 cup plain kefir, 1 cup mixed berries like raspberries and blueberries, 1/2 frozen banana, 1 tablespoon ground flaxseed and a few ice cubes. Blend until smooth, about 30 seconds. Taste and add a little honey if your berries are tart. Pour into a tall glass and top with a few whole berries. It works as a quick breakfast or an afternoon snack that keeps you full.

She Follows the 80/20 Rule

Cameron is not strict all the time. She has said she follows an 80/20 rule and gives in to her cravings. Eating well most of the time leaves room for a treat without guilt.

Dark Chocolate Dipped Strawberries: Wash and fully dry 1 pound of strawberries. Melt 4 ounces of 70 percent dark chocolate in a small bowl in the microwave, stirring every 20 seconds. Hold each berry by the stem and dip it halfway into the chocolate. Let the extra drip off and set it on a tray lined with parchment paper. Sprinkle a few with chopped nuts or sea salt. Chill for 15 minutes until set. Sweet, simple and perfect for sharing.

Salmon Brings Healthy Fats to the Table

In The Longevity Book, Cameron wrote about aging well, and food is a big part of that. Fatty fish like salmon is rich in omega-3 fats and protein, and it cooks in minutes.

Lemon Garlic Baked Salmon: Heat the oven to 400F. Place 4 salmon fillets on a lined baking sheet. Mix 2 tablespoons olive oil, 2 minced garlic cloves, the zest and juice of 1 lemon, 1 teaspoon dried dill, salt and pepper. Brush it over the fish. Add thin lemon slices on top. Bake for 12 to 15 minutes until the salmon flakes easily with a fork. Serve with roasted vegetables, brown rice or a big green salad.

Leafy Greens Show Up on Her Plate

Cameron has said she builds her meals around vegetables and protein. Dark leafy greens like spinach are full of vitamins and fiber, and they shrink down so you can eat a lot.

Garlicky Spinach and Brown Rice: Cook 1 cup brown rice according to the package. While it cooks, heat 1 tablespoon olive oil in a large pan. Add 2 sliced garlic cloves and cook for 30 seconds. Add 6 cups fresh spinach a handful at a time, stirring until it wilts. Season with salt, pepper and a squeeze of lemon. Spoon the rice into bowls, top with the spinach and add a fried egg or some grilled tofu for protein.

Nuts Make a Smart Snack

Snacks matter when you want energy all day. A small handful of almonds gives you protein, healthy fats and crunch, and it fits right into a balanced, whole food way of eating like Cameron’s.

Rosemary Roasted Almonds: Heat the oven to 325F. In a bowl, toss 2 cups raw almonds with 1 tablespoon olive oil, 1 teaspoon finely chopped fresh rosemary, 1/2 teaspoon sea salt and a pinch of smoked paprika. Spread them on a baking sheet in one layer. Roast for 12 to 15 minutes, stirring once, until fragrant. Let them cool completely; they get crunchier as they cool. Store in a jar and enjoy a small handful as a snack.

Homemade Hummus Is an Easy Win

Beans and chickpeas are a staple in many long-lived diets around the world. Hummus is a tasty way to eat more of them, and it pairs well with lots of fresh vegetables.

Lemony Homemade Hummus: Drain 1 can of chickpeas and save the liquid. In a food processor, add the chickpeas, 1/4 cup tahini, the juice of 1 lemon, 1 small garlic clove, 2 tablespoons olive oil and 1/2 teaspoon salt. Blend for 1 minute. Add 2 to 4 tablespoons of the chickpea liquid and blend until very smooth. Spoon into a bowl, swirl the top, drizzle with olive oil and sprinkle with paprika. Serve with carrots, cucumbers and peppers.

A Colorful Bowl Covers All the Basics

An easy way to eat the way Cameron describes is to fill one bowl with a grain, a protein and lots of vegetables. The more colors you add, the more nutrients you get.

Veggie Rice Bowl: Cook 1 cup brown rice. Roast 1 diced sweet potato and 1 cup broccoli florets with olive oil and salt at 425F for 20 minutes. Divide the rice between 2 bowls. Add the roasted vegetables, sliced avocado, shredded red cabbage and a handful of edamame. For the sauce, whisk 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil and 1 teaspoon honey. Drizzle it over and top with sesame seeds.

Sweet Potatoes Are a Healthy Comfort Food

Sweet potatoes are naturally sweet, full of fiber and vitamin A, and they feel like comfort food. They are a great swap for fries when you want something cozy.

Crispy Baked Sweet Potato Wedges: Heat the oven to 425F. Cut 2 medium sweet potatoes into wedges, leaving the skin on. Toss them with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder and salt. Spread them out on a baking sheet so they do not touch. Bake for 25 to 30 minutes, flipping halfway, until crispy on the edges. Serve with a yogurt dip made with plain Greek yogurt, lemon juice and chopped herbs.

A Warm Cup of Green Tea Is a Calm Ritual

Taking a slow moment in the day is part of a healthy lifestyle too. Green tea is a simple, low calorie drink, and a lemon squeeze fits right in with Cameron’s love of lemon.

Honey Lemon Green Tea: Heat 1 cup of water until it is hot but not boiling, about 175F. Pour it over 1 green tea bag or 1 teaspoon loose leaf tea. Steep for 2 to 3 minutes; any longer can make it bitter. Remove the tea, then stir in 1 teaspoon honey and a squeeze of lemon. For an iced version, steep 4 bags in 4 cups of water, chill in the fridge and serve over ice with lemon slices.

Beans Are a Cheap, Powerful Protein

If you want to eat for a long life, beans are a great place to start. They are cheap, full of fiber and plant protein, and they fit right into a kitchen sink style of cooking.

Easy Kidney Bean and Veggie Stew: Soak 1 cup dried kidney beans overnight, then drain. In a large pot, cook 1 diced onion, 1 carrot and 1 bell pepper in olive oil for 5 minutes. Add 2 garlic cloves, 1 teaspoon cumin and 1 teaspoon paprika. Add the beans, 1 can diced tomatoes and 4 cups vegetable stock. Simmer, covered, for about 1 1/2 hours until the beans are soft. Season with salt and lemon juice. Using canned beans? Simmer for just 20 minutes.

A Yogurt Cup Makes a Perfect Snack

Yogurt is another easy way to get gut friendly probiotics, along with protein. Layered with fruit and a little crunch, it feels like a treat but keeps you on track.

Banana Granola Yogurt Cup: In a glass or jar, add 1/2 cup plain Greek yogurt. Top with a few banana slices and 2 tablespoons granola. Add another 1/2 cup yogurt, more banana and a sprinkle of granola. Finish with a drizzle of honey and a pinch of cinnamon. Make it the night before but keep the granola in a small bag so it stays crunchy. Add it right before you eat. Ready in 3 minutes.

Broccoli Earns a Spot at Every Dinner

Broccoli is one of the easiest vegetables to cook well. It is full of fiber and vitamin C, and roasting it with lemon turns it from boring to the first thing gone on the table.

Lemon Parmesan Roasted Broccoli: Heat the oven to 425F. Cut 2 heads of broccoli into florets. Toss with 2 tablespoons olive oil, 2 minced garlic cloves, salt and pepper. Spread on a baking sheet and roast for 18 to 20 minutes, until the edges are browned and crispy. Take it out and toss with the zest of 1 lemon, a squeeze of lemon juice and 2 tablespoons grated parmesan. Serve right away as a side or toss it with pasta.

Lettuce Wraps Keep Lunch Light

Swapping bread for crisp lettuce leaves is a simple way to load up on vegetables. Fill them with lean protein and crunchy toppings for a light lunch that still feels satisfying.

Turkey Lettuce Wraps: Heat 1 tablespoon oil in a pan and cook 1 pound ground turkey until browned. Add 2 minced garlic cloves, 1 tablespoon grated ginger, 1 cup diced water chestnuts and 2 sliced green onions. Stir in 3 tablespoons low sodium soy sauce and 1 tablespoon rice vinegar. Cook 2 more minutes. Spoon the filling into butter lettuce or romaine leaves. Top with shredded carrot, cilantro and a little sriracha if you like heat.

Fresh Juice With a Healthy Twist

Whole fruits and vegetables are the stars of a long, healthy life. Fresh juice is a fun way to enjoy them, especially if you keep it green and do not add sugar.

Green Apple Ginger Juice: Wash and chop 2 green apples, 2 celery stalks, 1 cucumber, a handful of spinach and a 1 inch piece of fresh ginger. Run them through a juicer, or blend with 1/2 cup cold water and strain through a fine sieve. Stir in the juice of half a lemon. Pour over ice and drink it right away for the best flavor. Want more fiber? Skip straining and enjoy it as a smoothie instead.

Berries Are Nature’s Candy

Berries are naturally sweet, full of antioxidants and low in sugar compared to many fruits. They are a great way to satisfy a sweet tooth while sticking to the healthy side of the 80/20 rule.

Overnight Berry Chia Pudding: In a jar, mix 1 cup almond milk, 3 tablespoons chia seeds, 1 teaspoon maple syrup and a splash of vanilla. Stir well, wait 5 minutes and stir again so it does not clump. Cover and chill overnight. In the morning, give it a stir and top with blackberries, raspberries and a few sliced almonds. It is thick, creamy and ready to grab on your way out the door.

Nice Cream Is a Guilt-Free Dessert

Living by the 80/20 rule does not mean skipping dessert. Banana nice cream is creamy like soft serve, with no added sugar and only one main ingredient.

Two Minute Banana Nice Cream: Peel 3 ripe bananas, slice them into coins and freeze on a tray for at least 4 hours. Add the frozen slices to a food processor with 2 tablespoons milk and a splash of vanilla. Blend, scraping down the sides, until it looks smooth and creamy, about 2 minutes. Eat it right away as soft serve, or freeze for 1 hour to scoop. Top with berries, cacao nibs or a spoon of peanut butter.

Homemade Granola Beats the Store-Bought Kind

A lot of store-bought granola is packed with sugar. Making it at home lets you control what goes in, so you get the crunch, fiber and healthy fats without the extra sweetness.

Easy Nutty Granola: Heat the oven to 325F. In a bowl, mix 3 cups rolled oats, 1 cup chopped nuts, 1/2 cup pumpkin seeds, 1 teaspoon cinnamon and a pinch of salt. In a small pot, warm 1/3 cup maple syrup and 1/4 cup coconut oil, then pour it over the oats and stir. Spread on a lined sheet and bake for 25 minutes, stirring halfway. Let it cool completely to crisp up. Keeps for 2 weeks in a jar.

Brown Rice and Veggies for Busy Nights

Some of the healthiest meals are also the simplest. A quick pan of brown rice and vegetables is the kind of flexible dish that fits Cameron’s use-what-you-have kitchen style.

Veggie Brown Rice Skillet: Heat 1 tablespoon oil in a large pan. Add 1 diced onion, 1 diced carrot and 2 minced garlic cloves and cook for 4 minutes. Add 1 cup frozen peas and cook 2 minutes more. Push the vegetables to the side, crack in 2 eggs and scramble them. Add 3 cups cooked, cold brown rice and stir it all together. Season with 2 tablespoons soy sauce and a little sesame oil. Top with green onions.

Her Real Secret Is Balance

Cameron’s way of eating is not about strict rules. It is water first thing, lemon on everything, vegetables and protein at every meal, a day to cook ahead and a treat when she wants one. With three young kids at home, it is easy to see why she wants to stay healthy for the long run.

Simple Sesame Green Salad: Toss 4 cups mixed greens with sliced cucumber, shredded carrot and edamame. Whisk 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon soy sauce and 1 teaspoon honey, then pour it over. Top with sesame seeds. Which of her habits will you add to your routine this week? Tell us below.