Marilyn Monroe’s Go-To Diet Is Surprisingly Easy To Replicate


The image of Marilyn Monroe to the public was larger than life, but in reality, she was a complex and misunderstood woman who often did not match the characters she played on screen. While she made many films during her short life, she was also known for her stunning beauty which was seen on the covers of magazines like Playboy, becoming the publication’s first naked centerfold in 1953 (via Business Intern). Indeed, publications like Forbes cite her as one of fashion’s biggest influences on sizing inclusiveness, estimating her measurements at a US size 6/8 today.

When news of the “Blonde” biopic broke, Vogue UK revisited a 1952 interview Monroe did with Pageant where she discussed her eating and wellness habits. She told the now-defunct magazine that before taking a shower in the morning, she cooked breakfast on a hot plate that is sure to raise eyebrows.

“When it’s hot, I break two raw eggs into the milk, whisk them with a fork, and drink them while I get dressed,” Monroe said.

For dinner, Monroe’s meal was equally delicate. “Every night I stop at the market near my hotel and grab a steak, lamb chops or liver, which I grill in the electric oven in my room,” she said. “I usually eat four or five raw carrots with my meat…I never get bored with raw carrots.”

To satisfy her sweet tooth, Monroe stopped in for hot fudge sundaes after the occasional acting class.


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