Diet, Foods

This Football Star and His Model Wife Fuel for Success

At 38, the Patriots’ Tom Brady is still going strong, and he has said he plans to continue playing football well into his forties. To support their health, he and his model wife, Gisele Bundchen, and their children follow a scrupulously healthy diet. In a recent interview in The Boston Globe, their personal chef, Allen Campbell, offered details.

“Eighty percent of what they eat is vegetables,” Campbell explained. “[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.”

Campbell says the quarterback is very particular about the vegetables he consumes.

“[Tom] doesn’t eat nightshades, because they’re not anti-inflammatory,” Campbell says. “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.”

Except for an occasional banana, Brady avoids all fruit. He also eschews coffee and all forms of caffeine, gluten and dairy.

Gisele and the kids adhere to the same diet. Campbell does prepare snacks, including raw granola, raw chocolate chip cookies, and vegetarian sushi made with brown rice, avocado, carrot, cucumber and a ponzu sauce prepared from usu and tamari (which is gluten free). The children enjoy fruit rolls made from banana, pineapple and spirulina.

Campbell follows a seasonal menu. He says, “In the wintertime, it’s going to be more red meat and more soups and root vegetables., and in the summer, they eat lighter, so I’ll make raw lasagna and more salads.”

When asked what the family eats for comfort food, Campbell replied,  “I’ve just did 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.”