For Tom Brady and Gisele Bundchen, the pair almost universally regarded as the perfect couple, money is no object when it comes to looking good and staying fit. Particularly when it comes to their diet.
Earlier this week, Boston Magazine published an all-access interview with Allen Campbell, the Brady/Bundchen family’s personal chef and a man who has a closer look at their meals than anyone on the planet.
Needless to say the pair (and their children) have a ridiculously healthy palette which is likely more extreme than you would ever have imagined.
Here’s some of the best tidbits from the interview with Campbell:
“80 per cent of what they eat is vegetables. [I buy] the freshest vegetables. If it’s not organic, I don’t use it. And whole grains: brown rice, quinoa, millet, beans. The other 20 per cent is lean meats: grass-fed organic steak, duck every now and then, and chicken. As for fish, I mostly cook wild salmon.
“No white sugar. No white flour. No MSG. I’ll use raw olive oil, but I never cook with olive oil. I only cook with coconut oil. Fats like canola oil turn into trans fats. … I use Himalayan pink salt as the sodium. I never use iodized salt.
“[Tom] doesn’t eat nightshades, because they’re not anti-inflammatory. So no tomatoes, peppers, mushrooms, or eggplants. Tomatoes trickle in every now and then, but just maybe once a month. I’m very cautious about tomatoes. They cause inflammation.
“What else? No coffee. No caffeine. No fungus. No dairy.
“I’ve just did [sic] this quinoa dish with wilted greens. I use kale or Swiss chard or beet greens. I add garlic, toasted in coconut oil. And then some toasted almonds, or this cashew sauce with lime curry, lemongrass, and a little bit of ginger. That’s just comfort food for them.”
Anyone else feel like Maccas?
