Playing like the NFL GOAT is one thing, but eating like one? Yeah, we’ll pass thanks.
Allen Campbell – the personal chef for VS alum Gisele Bundchen and NFL star Tom Brady – has spilled exactly what he dishes up for the famous fam on the reg. And it’s even healthier (read: more insanely strict) than we ever could have imagined.
“Eighty per cent of what they eat is vegetables,” he told Boston.com. “[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.”
So far, so good, right? Until Campbell followed this up with all the things the genetically blessed duo never eat:
“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 iodised salt.”
And just when we thought it sounded pretty limiting, Campbell added that Brady goes one step further.
“[Tom] doesn’t eat nightshades, because they’re not anti-inflammatory. So no tomatoes, peppers, mushrooms or eggplants,” he explained. “Tomatoes trickle in every now and then, but just maybe once a month.”
But wait, there’s more…
“No coffee. No caffeine. No fungus. No dairy. The kids eat fruit. Tom, not so much. He will eat bananas in a smoothie. But otherwise, he prefers not to eat fruits.”
So how about treats? Surely Gisele and Tom let their guard down every once in a while?
Turns out even their cheat meal of choice ain’t that indulgent:
“I’ve just did [sic] this quinoa dish with wilted greens. I use kale or Swiss chard or beet greens,” Campbell said. “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.”
Turns out they’ve also passed these super conscious-eating habits down to their kids.
According to Campbell, five-year-old Vivian, eight-year-old Benjamin and 10-year-old John love sushi, but it has to be prepared a specific way.
“It’s brown rice, avocado, carrot, and cucumber. The kids like [it] maki-style, so the rice is on the outside. And I do it with a ponzu sauce, which is uzu and tamari. [I use] tamari because we stick to gluten-free for everything.”
Cue: jaw drop.
We’re def not signing up to try this ourselves anytime soon. But one thing is for certain, we can’t help but admire their dedication.
