(NEW YORK) — Gisele Bündchen and Tom Brady both need to be in great shape to do their jobs.
As a result, the two employ private chef Allen Campbell to cook organic, plant-based meals for their family.
While he does serve up steak, duck, chicken and wild salmon, Campbell told Boston.com that 80 percent of his recipes consist of vegetables and whole grains — and little else.
“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… [and] I use Himalayan pink salt as the sodium. I never use iodized salt,” Campbell told the website, adding that coffee, caffeine, fungus and dairy are also off-limits. “[Brady] 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 explained that he creates menus a week or two in advance, and leaves them in the kitchen so the model, 35, and the NFL quarterback, 38, will know what to expect. However, they rarely make requests, and most of the time, their children, Ben, 6, and Vivian, 3, will eat what their famous parents are having.
“Yesterday I made veggie sushi for the kids. I’ve been doing that a lot lately. 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,” he said. “For snacks, I make fruit rolls from bananas, pineapple, and spirulina. Spirulina is an algae. It’s a super fruit. I dehydrate it. I dehydrate a lot of things. I have three dehydrators in their kitchen. I also make raw granola and raw chocolate chip cookies.”
And though Brady’s New England Patriots are in the playoffs, Campbell said that game days rarely affect what the family eats. Instead, the seasons do, with the family eating heartier meals in the winter and lighter dishes in the summer.
These days “I’m all about serving meals in bowls. 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,” Campbell added. “That’s just comfort food for them.”
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