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IF YOU’VE EVER wondered — from the couch, horizontally, picking at buffalo dip on a Sunday night — what Tom Brady eats to stay in peak football shape at 38, now you can learn all about Brady’s diet from his personal chef.
On Monday, Boston Magazine ran an all-access interview with Allen Campbell, the chef employed by Brady and Giselle Bundchen to cook all their meals (and all their kids’ meals). Most will think the diet is pretty crazy and even healthier than you could have imagined.
So, what do Tom and Gisele eat?
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.
Okay, that doesn’t sound too crazy. Maybe more telling is what Brady doesn’t eat:
[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.
And how about a cheat day? What does Campbell cook up Tom and Gisele when they just want to, you know, relax? Have some good, old fashioned comfort food?
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.
Brady has regularly gone on the record saying that he wants to play football well into his 40s. With a diet this scrupulously healthy, he might just play longer than that, too.
