Gisele And Tom Brady’s Personal Chef Reveals Exactly What The Couple Eat On Holiday

Step away from the Fab lollies...

Gisele Bündchen and Tom Brady’s personal chef has revealed exactly what the couple’s strict diet looks like – and, folks, it ain’t all cookies and carb-loading - even on holiday.

Yes, back in January, the couple’s home chef detailed exactly what it takes to keep up with the Brady- Bündchen bunch in the clean eating stakes - white sugar, white flour, MSG, caffeine, olive oil, fungus, dairy, and, um, nightshade vegetables are all on the banned list for the family.

But now the couple’s second private chef, Joanne Gerrard Young (a holistic nutritionist who works at their home in Costa Rica) has revealed what gets served up when the family are on vacation.

‘They don't always do raw, but since it's so easy to do in Costa Rica, we do a 80/20 raw diet, with big colorful salads and lots of fresh veggies,’ Young told Well and Good. ‘’G’ likes to eat vegetarian sometimes, so we’ll do a grain separate from the protein, and she’s totally into juice cleanses, so she’ll do about one per year.’

‘I’m very cautious about tomatoes,’ Allen Campbell, the family’s home private chef since 2010 told Boston.com back in January. ‘They cause inflammation.’

We’d could have kind of expected that the supermodel and her football player husband would eat lean, clean and green (their bodies are world-famous, after all) but analysis of the below grocery shopping list takes things to a whole new level.

‘Eighty percent of what [the family] eat is vegetables,’ he says. ‘[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.’

Ok, this is all very well, but what about on a cheat day? Please tell us that Gisele orders pizza on weekends, or at least had an ice cream on that holiday?

‘I 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. That’s just comfort food for them.’

That’s their comfort food? We surrender.

Now, who wants a cookie?