Not only do Gisele Bundchen and Tom Brady fall under the category of #goals when it comes to relationships, looking good wearing clothes, and looking good not wearing clothes, they're also highly aspirational when it comes to practicing self-restraint. In an interview with Boston.com, the Brady-Bundchens' personal chef, Allen Campbell, shares the diet he keeps the model athlete and model's family on, and it is tight―very tiiiight:
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.
The picture of health! Which makes sense, considering their jobs. And they prob sneak a few Oreos or all-natural, organic Milanos in there someti―ooh:
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.The kids eat fruit. Tom, not so much. He will eat bananas in a smoothie. But otherwise, he prefers not to eat fruits.
Oh dear. Don't tell Tom about that time Gisele ate pizza, or, as we like to call it, a dairy-covered, nightshadey carb bomb from heaven.
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Sally is the Editor in Chief of Marie Claire where she oversees coverage of all the things the Marie Claire reader wants to know about, including politics, beauty, fashion, and celebs. Holmes has been with Marie Claire for five years, overseeing all content for the brand’s website and social platforms. She joined Marie Claire from ELLE.com, where she worked for four years, first as Senior Editor running all news content and finally as Executive Editor. Before that, Sally was at NYMag.com's the Cut and graduated with an English major from Boston College.
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