If you’ve ever wished to look like a supermodel or a star quarterback, start by stocking up on your greens.
Gisele Bundchen and Tom Brady’s personal chef, Allen Campbell, revealed what he cooks for the genetically blessed power couple on a daily basis to Boston.com.
As a plant-based chef, Campbell uses only local and organic ingredients to nourish the celebs and their two young children, Benjamin, 6, and Vivian, 3.
Get your Vitamix ready, here’s Campbell’s dish on the Bradys diet in a nutshell:
“So, 80 percent 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 percent is lean meats: grass-fed organic steak, duck every now and then, and chicken. As for fish, I mostly cook wild salmon.”
Other items banned from the family’s pure, plant-based diet include white sugar, white flour, dairy, coffee (or any type of caffeine for that matter) and god forbid, tomatoes.
“[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.”
Campbell also opts to swap canola oil for coconut oil and iodized salt for Himalayan pink salt.
“I’ll use raw olive oil, but I never cook with olive oil,” he said. “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.”
With all of those items ruled out, what does the world’s most famous couple really eat?
Campbell said he often whips up a zesty quinoa dish with wilted greens for mom and dad, and veggie sushi rolls for the kids.
Having two of the most recognizable and aspirational bodies in the world, you have to admit Gisele and Tom’s hard work and discipline laying off the carbs and sweets surely pays off.
