Gisele Bündchen and Tom Brady's Personal Chef Reveals Their Health-Conscious Vacation Diet

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No cheat meals here! Tom Brady and Gisele Bündchen's strict diet continues even when the couple is on vacation.

The health-conscious pair famously adhere to a controlled meal plan that consists of 80 percent vegetables and whole grains, and 20 percent lean means, according to their personal chef Allen Campbell.

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So, when the NFL quarterback and supermodel are relaxing at their home in Costa Rica, they rely on local raw food chef and holistic nutritionist Joanne Gerrard Young to prepare their meals.

"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, who has cooked for the couple for the past five years, told Well+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."

That includes sticking to their staples, like eating lots of vegetables and forgoing sweets. "They didn't want to do desserts anymore, for healthy eating purposes, but I shared all of my raw vegan desserts with them and they love them and have them all the time," said the Canada-born chef and founder of The Healing Cuisine.

When the couple is in Costa Rica (due to his football schedule, Brady makes the trip about once a year while Bündchen visits regularly), they eat their biggest meal at lunch and then a smaller meal for dinner.

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"Eating Joanne's healing food reminds me of our connection to our beautiful planet, the supermodel has said. "Every meal a reflection of love and vitality, is better than the one before."

For a sampling of Young's healthy dishes like swiss chard summer rolls with spicy almond sauce, pineapple cucumber gazpacho and coconut mango cream pie, see the recipes below.


Swiss Chard Summer Rolls

1 bunch of Swiss chard

1 red pepper (best cut by hand)

1 large carrot

¼ red cabbage

¼ white cabbage (cabbages can also be julienned on the turning slicer with the flat blade)

2 green onions chopped

8 fresh basil leaves chopped

A handful of cilantro chopped

A handful of mint leaves chopped

1. Remove the bottom part of the stems of the Swiss chard leaves, wash the leaves gently, and pat dry with a kitchen towel. Julienne carrots, red pepper, and finely slice the cabbages.

2. Take the Swiss chard leaves one at a time and, starting from the bottom where you have removed the stem, place the julienned carrot, red pepper, and red and white cabbage. Top each leaf with a pinch of each herb and green onion.

3. Begin to roll the leaf from the bottom and try to tuck the end into the other side and continue to roll. Place on a plate and continue with remaining leaves.

4. When finished, dip each roll in Sweet & Spicy Almond Sauce (recipe below).

Sweet & Spicy Almond Sauce

½ cup of almond butter

2 tbsp. coconut aminos (coconut seasoning)

1 tsp. coconut sugar

2 tbsp. fresh water

A squeeze of lime juice

A pinch red pepper flakes

⅛ tsp. grated ginger

1 small clove pressed garlic

A few fresh cilantro leaves for garnish

A pinch of salt

1. In a small- to medium-sized bowl whisk coconut aminos, coconut sugar, water, and lime juice together.

2. Add ginger, garlic, and red pepper flakes and whisk again.

3. Add ½ cup almond butter and combine well.

4. Divide the dipping sauce into individual dipping ramekins and garnish each one with a fresh cilantro leaf.

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Pineapple Cucumber Gazpacho

⅕ pineapple (reserve ½ cup of diced pineapple)

2 cucumber (reserve ½ cup of diced cucumber)

2 green onions

8 sprigs of cilantro

8 large basil leaves

10 mint leaves

Juice from ½ lime

2 tsp. jalapeno, seeded

½ cup of water

1. Dice and set reserved pineapple and cucumber aside. Blend together the remaining ingredients.

2. Pour soup into bowls, then place remaining diced pineapple and cucumbers into the soup. Garnish with two thinly sliced jalapeno rounds and chopped cilantro.


Coconut Mango Cream Pie


1 cup shredded coconut

½ cup macadamia nuts (soaked, rinsed and drained)

½ cup pitted dates (soaked 10 minutes and then chopped)

⅛ tsp. sea salt

Use a food processor to break down macadamia nuts. Add shredded coconut and salt and pulse a few times to begin combining, then add dates. Continue pulsing until a fine meal consistency is reached.

1. Scoop out crust mixture in a 9-inch spring-form pan (if you don't have a spring-form pan, use a pie plate lined with saran wrap). Press the nut mixture firmly into the pan, making sure that the edges are well packed and that the base is relatively even throughout. Set in refrigerator to chill.

Coconut Cream Filling:

1 young coconut (drink the water and scrape out the meat) or 1 cup of natural coconut yogurt

1 cup chopped fresh mango (reserve remaining mango to slice as garnish)

¼ cup coconut sugar or natural sweetening syrup of choice

⅛ cup virgin coconut oil

½ tsp fresh vanilla bean

A squeeze of lime

2 tbsp. soy lecithin powder

1. Blend all filling ingredients except soy lecithin in a high powered blender until smooth. Once combined, gradually add soy lecithin. Top crust with filling and chill for 1 to 2 hours. Top with shredded coconut and garnish with sliced mango.

–Michelle Ward Trainor

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