<p><div class="KonaFilter image-container display-table float_right"><div><div class="image on-image"><p class="source"><span>Robert Cianflone/Getty</span></p></div><p></p></div></div></p><p>If you've ever wondered - from the couch, horizontally, picking at buffalo dip on a Sunday afternoon - what Tom Brady eats to stay in peak football shape at 39, now you can learn all about Brady's diet from his personal chef.</p><p><a href="http://www.boston.com/sports/football/patriots/2016/01/04/meet-the-chef-who-decides-what-tom-brady-eats-and-what-definitely-doesn/gERAd0pkpmuELDZztIA56K/story.html">Boston.com ran an all-access interview</a> 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.</p><p>So, what do Tom and Gisele eat? From Campbell:</p><p style="padding-left: 30px;"><span>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.</span></p><p>OK, that doesn't sound too crazy. Maybe more telling is what Brady doesn't eat:</p><div><p style="padding-left: 30px;">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.</p></div><div><p style="padding-left: 30px;">[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.</p><p style="padding-left: 30px;">What else? No coffee. No caffeine. No fungus. No dairy.</p></div><p>I, um, OK.</p><p>(*pours out coffee, empties refrigerator*)</p><p>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? He said:</p><p style="padding-left: 30px;"><span>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.</span></p><p>Brady has regularly gone on the record saying that <a href="http://www.businessinsider.com/tom-brady-wants-to-play-football-forever-2015-2">he wants to play football well into his 40s</a>. With a diet this scrupulously healthy, he might just play longer than that, too.</p>    <div class="margin-top">        <h3>NOW WATCH: <a href="http://www.businessinsider.com/atlanta-new-mercedes-benz-stadium-retractable-roof-hawks-nfl-football-georgia-2017-1">Here is the stunning $1.5 billion stadium being built for the Atlanta Falcons</a></h3>        <div>            <div>        <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="B0aGl5ODE63Jlh81sxnfQe5tawJZvFfN" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div>        </div>        </div>            </div>

Here is what Tom Brady eats to stay in peak condition at an age most players have already retired

<p><div class="KonaFilter image-container display-table float_right"><div><div class="image on-image"><p class="source"><span>Robert Cianflone/Getty</span></p></div><p></p></div></div></p><p>If you've ever wondered - from the couch, horizontally, picking at buffalo dip on a Sunday afternoon - 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. </p><p>On Monday, <a href="http://www.boston.com/sports/football/patriots/2016/01/04/meet-the-chef-who-decides-what-tom-brady-eats-and-what-definitely-doesn/gERAd0pkpmuELDZztIA56K/story.html">Boston Magazine ran an all-access interview</a> 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.</p><p>So, what do Tom and Gisele eat? From Campbell:</p><p style="padding-left: 30px;"><span>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.</span></p><p>Okay, that doesn't sound too crazy. Maybe more telling is what Brady doesn't eat:</p><div class="grid--8-centered"><p class="content-text__text" style="padding-left: 30px;">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.</p></div><div class="grid--8-centered"><p class="content-text__text" style="padding-left: 30px;">[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.</p><p class="content-text__text" style="padding-left: 30px;">What else? No coffee. No caffeine. No fungus. No dairy.</p></div><p>I, um, ok.</p><p>(*pours out coffee; empties refrigerator*)</p><p>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?</p><p style="padding-left: 30px;"><span>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.</span></p><p>Brady as regularly gone on the record saying that <a href="http://www.businessinsider.com/tom-brady-wants-to-play-football-forever-2015-2">he wants to play football well into his 40s</a>. With a diet this scrupulously healthy, he might just play longer than that, too. </p>    <div class="margin-top">        <h3>NOW WATCH: <a href="http://www.businessinsider.com/healthy-foods-debunked-myths-2016-1">6 'healthy' eating habits you are better off giving up</a></h3>        <div>            <div>        <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="M3NzBhdjqInjU8WOsGvZaYp9wipY3RoI" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div>        </div>        </div>            </div>

Here is what Tom Brady eats to stay in peak condition at an age most players retire

<p>Hello 2014!</p>
<p>It's time to shake off the holiday cookie crumbs and start eating healthy again. Fortunately, the new year brings a great selection of tasty, yet nutritious foods that may have flown under our radar in the past, but are now ready to make a big splash.</p>
<p><strong style="line-height: 1.5em;">1. Cauliflower.</strong></p>
<p>Food-trend watchers have named <a href="http://www.huffingtonpost.ca/2013/12/31/food-trends-2014-_n_4523642.html" target="_blank">cauliflower the new kale</a>. Cauliflower is low in calories and fat, and high in protein and fiber. It can also be prepared in many different ways - roasted, mashed, sauteed, or eaten raw. If you want to really go crazy, you can try orange cauliflower, which has <a href="http://www.womenshealthmag.com/nutrition/new-foods" target="_blank">25 times more vitamin A</a> than the white version.</p>
<p class="full"><div class="image-container"><div class="image"><p class="source"><a href="http://www.flickr.com/photos/calliope/8130880534/in/photolist-douTvq-8L4tMt-8VGSZU-7NxMoj-7XaiTv-8arDxw-d6jt5L-bdnRVn-agVMXf-bkpZSG-bUfn5q-8arEdG-byX1kQ-92oUzu-86nc96-aQD2AT-8wVxr1-95H6qT-9Sfy5c-7A9yMP-8UXAVT-dmjr1c-9jjNPR-bUgnCC-bUgnh9-bD9okL-9e1c1A-9r4Xr3-9JhGdV-9GprLT-7XdxPq-bqJRe4-edKNjy-8wnqRk-chgBFo-8xDmBo-8MpejU-dKQHjA-dMj14F/">Liz West/Cauliflower</a></p><p class="caption">Cauliflower will rival kale as a superfood in 2014.</p></div></div></p>
<p><strong>2. Swiss chard:</strong> Dark greens will continue to reign in 2014. But if you're tired of spinach and kale, consider bringing Swiss chard into the kitchen. The thick-ribbed vegetable has a slightly bitter taste but can be cooked just like other leafy green vegetables and packs the same nutritional punch. It's high in vitamin C, iron, and calcium. Saute it with a little olive oil, garlic, and crushed red pepper for a healthy dish.</p>
<p class="full"><div class="image-container"><div class="image"><p class="source"><a href="http://www.shutterstock.com/gallery-80492p1.html">Ulga/Shutterstock</a></p><p class="caption">If you're tired of spinach and kale, Swiss chard is a tasty and nutritious alternative.</p></div></div></p>
<p><strong>4. Mangosteen: </strong>Native to Southeast Asia and touted for being rich in antioxidants, this tropical<strong> </strong>fruit may give the acai berry a run for its money. Despite its name, the mangosteen is not related to the mango.</p>
<p>It has a thick reddish-purple rind and sweet, juicy white flesh on the inside. For decades, fresh mangosteen was not available in the mainland United States because they can harbor insects pests. In August 2013, mangosteens became <a href="http://www.latimes.com/food/dailydish/la-dd-mangosteen-most-delicious-fruit-on-earth20130829,0,2629316.story#axzz2pG1quiXR" target="_blank">available at 10 Whole Food stores</a> in the Southern California area. You can tear off the rind and eat the white segments on their own or puree the fruit (including the rind) into a healthy juice. </p>
<p class="full"><div class="image-container"><div class="image"><p class="source"><a href="http://commons.wikimedia.org/wiki/File:Mangosteen3.jpg">Wikimedia Commons</a></p><p class="caption">Mangosteen, a tropical fruit native to Indonesia and Malaysia, only recently became available in the United States.</p></div></div></p>
<p><strong>4.</strong> <strong>Ancient grains:</strong> Thanks in part to the gluten-free craze, ancient grains like amaranth, quinoa, buckwheat, millet, and teff are making a comeback. These grains are called "ancient" because they have been around unchanged, for at least 1,000 years. (Modern-varieties of wheat and corn, for example, have been selectively bred so they are different from the older cultivated varieties).</p>
<p>Another old grain, called freekeh, is gaining popularity in America, although it has been enjoyed in Middle Eastern for many centuries. Because of the way it's processed, freekeh has more fiber than rice and is also high in protein, though it's not gluten-free.</p>
<p class="full"><div class="image-container"><div class="image"><p class="source"><a href="http://www.shutterstock.com/gallery-1460294p1.html">teleginatania/Shutterstock</a></p><p class="caption">Ancient grains like buckwheat will be popular in 2014.</p></div></div></p>
<p><strong>5. Arctic char:</strong> The <a href="http://www.restaurant.org/Downloads/PDFs/News-Research/WhatsHot/What-s-Hot-2014.pdf" target="_blank">National Restaurant Association's</a> annual "What's Hot" culinary forecast, predicts that non-traditional fish, like Arctic char, branzino, and barramundi will be edging their way onto menus this year. Arctic char is a mild, yet rich fish that's related to salmon and trout. Because the Arctic char is mostly farmed, Seafood Watch has named it a "<a href="http://www.seafoodwatch.org/cr/seafoodwatch/web/sfw_factsheet.aspx?fid=193" target="_blank">best choice</a>" for the environment.</p>
<p class="full"><div class="image-container"><div class="image"><p class="source"><a href="http://www.flickr.com/photos/gpeters/3249409823/sizes/l/">Geoff Peters/Flickr</a></p><p class="caption">Arctic char is related to salmon and trout.</p></div></div></p>
<p><strong>6. Kimchi:</strong> This pickled cabbage dish has long been a staple in Korea, but it's been gaining momentum in the U.S. as part of a growing trend in fermented foods. Fermentation is the process by which bacteria converts sugar into alcohol.</p>
<p>Some research also shows that fermentation can be good for you. <a href="http://www.ncbi.nlm.nih.gov/pubmed/21745625" target="_blank">One study</a> found that people who ate fermented kimchi for one month lost more weight and showed improvements in total cholesterol and blood pressure, compared to those who ate fresh kimchi.</p>
<p class="full"><div class="image-container"><div class="image"><p class="source"><a href="http://www.flickr.com/photos/49503183968@N01/8142349589/in/photolist-dpvERK-dpvFzK-dpvQuq-dpvQjL-dpvPvL-dpvQcm-dpvEYk-dpvPLY-bJENFx-e4Bsgs-a9eV2n-7DAvsn-9CXeM7-9CXfom-ed6oW6-ed6pWK-edc48W-iB1ivk-e1TUzZ-bPP9yB-dpvQpo-dpvF4R-dpvFFH-dpvQPb-dpvECK-dHbPzh-7ZJemx-7ZJeDP-7ZJe96-9tunEs-dEGScn-arn2TL-fsT6Ns-arjcjX-armR29-armR11-armR2C-arjchr-armQZs-e9tvsK-cCYtmd-e5fCfE-9kwMiF-9vL9op-8oDHP2-e4eNGg-eddYPY-ed4BDP-edvzHG-edqZ5M-byXYub">autonome/Flickr</a></p><p class="caption">Kimchi is a traditional Korean dish.</p></div></div></p>
<p><strong>7. Coconut: </strong>We've already heard about coconut water, but other coconut foods will be reaching mainstream consumers this year. The National Restaurant Association says that eateries will be serving up more coconut milk pancakes and a <a href="http://www.examiner.com/article/top-diet-and-weight-loss-trends-for-2014-from-coconut-oil-to-quinoa-to-kale" target="_blank">survey of dietitians</a> predicts that coconut oil (which has no cholesterol or trans-fats) will continue to be praised for its wide-range of <keyword id="6354750" type="CITY" weightage="60" keywordseo="health">health</keyword> benefits, <a href="http://authoritynutrition.com/top-10-evidence-based-health-benefits-of-coconut-oil/" target="_blank">including improved brain function and aiding weigh-loss</a>. </p>
<p class="full"><div class="image-container"><div class="image"><p class="source"><a href="http://www.shutterstock.com/gallery-1373887p1.html">Lusie Lia/Shutterstock</a></p><p class="caption">Coconut milk pancakes will be a delicious breakfast treat in 2014.</p></div></div></p>

7 Foods We Should Be Eating In The New Year

<p><div class="KonaFilter image-container display-table float_right"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p><p class="caption">I ate this $4 toast - and I completely get it now.</p></div><p></p></div></div>Leave it to San Francisco to disrupt the foundation of a well-balanced breakfast. Toast is beginning to go the way of chocolate, cheese, and coffee - becoming "artisanal."</p><p><a href="http://www.themillsf.com/#about">The Mill</a>, a café and bakery near the Alamo Square neighborhood of San Francisco, sells slices of toast that make the mushy slices of Wonder Bread from your childhood look like water crackers.</p><p>The Mill's inch-and-a-half-thick slabs of doughy goodness are toasted on high and served with locally sourced butters and jams.</p><p>And they come at a price - a whopping $4 for a single slice.</p><p>Not surprisingly, the <a href="http://venturebeat.com/2013/08/21/4-toast-why-the-tech-industry-is-ruining-san-francisco/">media has not been kind</a> to the trend's proprietors, saying that it reaches "<a href="http://kitchenette.jezebel.com/artisanal-toast-is-apparently-a-fucking-thing-now-1584472659">an incomprehensible level of pretentiousness</a>." We spoke with The Mill's co-owner and toastmaster Josey Baker - yes, his real last name is Baker and his title is "toastmaster" - about why artisanal toast is the greatest thing since sliced bread.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p></div><p></p></div></div></p><p>In summer 2011, <span>Baker, a </span>born and raised Vermonter, got an invitation from the founder of a local coffee chain, Four Barrel Coffee, to collaborate on a café near Alamo Square. Baker had previously been baking bread in his home kitchen and delivering loaves to bakeries, pizzerias, and grocers on his bike.</p><p>Baker's answer to the collaboration question: "After I s--- my pants I told him yes."</p><p>As the café - which is now a sunbathed space with wood-beam ceilings and graphic prints on the wall - was being built, Baker ran a pop-up tent on location. They wanted to offer customers something to eat with a cup of coffee, and since Baker didn't make cookies, croissants, or muffins, he brought his toaster from home and got to work.</p><p>"At that point, it wasn't, like, 'We're going to become known for our toast.' It was my way to eat bread, and people responded strongly to it," Baker says.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p></div><p></p></div></div></p><p>The toast quickly picked up momentum, thanks in part to Baker's simple combinations of toppings. "Growing up, I would eat toast with butter and cinnamon sugar," Baker says. "It's actually not very creative, but it did seem to strike a chord with people."</p><p>The Country bread, which uses a blend of bread flour and whole wheat, sourdough culture, and sea salt, is prepared Baker's way. Quickly after introducing the dish, it became The Mill's first runaway hit.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p><p class="caption">The Country.</p></div><p></p></div></div></p><p>Today, The Mill serves 400 slices of toast on the average weekend day, with as many as six four-slice toasters going at once. The menu has three toasts and a weekly special, based on seasonal ingredients. Customers can mix and match spreads, such as almond butter, strawberry and blackberry jam, maple syrup, and a housemade version of Nutella.</p><p>Each loaf takes about 48 hours to complete, and it all begins with the grain. A beautiful birchwood mill sits in a closet-sized room and grinds 300 pounds of whole grains into flour every day. They never sift out the germ, the part of the grain that contains many B vitamins, protein, minerals, and healthy fats, so the bread keeps its nutritive qualities.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p></div><p></p></div></div></p><p>The Mill uses a lot more water in its recipes that most bakeries, because a moister dough makes for a moister bread. This does make it more difficult to shape the loaf by hand, however.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p><p class="caption">The Dark Mountain Rye.</p></div><p></p></div></div></p><p>Breads bake in the oven between 30 and 120 minutes depending on the size and type. They emerge crispy on the outside, with burnt ends adding texture and flavor, and soft and chewy on the inside. Finished loaves never sit out more than a day and a half.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p></div><p></p></div></div></p><p>While whole loaves are The Mill's bestsellers, it's the toast that draws people in.</p><p>One of the most popular items, the Dark Mountain Rye, uses 100% freshly milled whole rye grain and is chock full of sea salt and sesame, sunflower, and flax seeds. It's topped with cream cheese, salt, and fresh ground pepper.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p></div><p></p></div></div></p><p>The bakers encourage substitutions and original combinations of toppings. This customer ordered the Whole Wheat Bird Bread, made with millet and sunflower seeds, slathered in almond butter and sprinkled with salt.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p></div><p></p></div></div></p><p>I ordered the No. 2, a slab of Whole Wheat Bird Bread with melted butter and strawberry jam, running me the aforementioned $4. My mouth watered watching it come together at the toast bar.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p></div><p></p></div></div></p><p>The toasters looked like they would belong on my kitchen counter - nothing fancy. My piece of toast went in for about a minute before being flipped and cooked an additional minute.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p></div><p></p></div></div></p><p>Order up! The melted butter and strawberry jam ran over the sides, and it was beautiful.</p><p>At first, I was surprised by how difficult it was to cut the crust with a butter knife. Baker wasn't kidding when he said he likes the ends burnt. But the crispness added a contrasting texture to the spongy, still warm center, making for a perfect combination.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p></div><p></p></div></div></p><p>The bread itself reminded me of the quintessential whole wheat - nutty, brown, and malty - and yet, it was a far cry from the factory-made multigrain bread I buy at the grocery store. It tasted whole and unprocessed, bursting with the natural flavors of millet and sunflower seeds.</p><p>With each bite, I sopped up strawberry jam run-off. The tartness enhanced rather than overwhelmed the bread.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Melia Robinson/Business Insider</span></p></div><p></p></div></div></p><p>As someone who pays more than $4 for bagel sandwiches regularly, I found The Mill's artisanal toast a worthwhile expense. It contained high-quality ingredients, sourced responsibly, and cost less than some sugar-coated pastries at Starbucks. Most significant, the toast reminded my taste buds of the big pancake breakfasts I shared with my family in New Hampshire. It tasted, well, wholesome.</p><p><span style="line-height: 1.5em;">I would gladly fork another $4 again.</span></p><p>"For me, toast is comforting, unintimidating, and delicious. It's the same experience for most people," Baker says. "We take something very simple and try to nail every aspect of it ... You've encountered [toast] a million times in your life, but this is the best you have had."</p><p><em>You be the judge; visit The Mill, at 736 Divisadero St. in San Francisco.</em></p>    <div class="margin-top">        <h3>NOW WATCH: <a href="http://www.businessinsider.com/perfect-grilled-cheese-sandwich-2015-1">How To Make The Perfect Grilled Cheese</a></h3>        <div>            <div>        <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="gxbTR4cjqdGJgHwY4fItIJj50dfPH4hb" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div>        </div>        </div>            </div>

You Searched For "Millet Dishes" and got 5 results

Here is what Tom Brady eats to stay in peak condition at an age most players have already retired

Emmett Knowlton

Here is what Tom Brady eats to stay in peak condition at an age most players have already retired

Emmett Knowlton

Here is what Tom Brady eats to stay in peak condition at an age most players retire

Emmett Knowlton

7 Foods We Should Be Eating In The New Year

Dina Spector

San Francisco is going crazy for this artisanal toast, so I forked over $4 to try it ...

Melia Robinson