Premier League footballers often have strict diets, but one superstar uses a special ingredient to get ahead.
Bouillon – for soup, to be used in rice or even for drinking.
That is the ingredient that a Manchester City star eats every day, often several times.
His personal chef Diogo Prego is a strong supporter of the ingredient because of his health benefits, because he ensures that his client maintains a healthy diet.
Diogo said to Sunsport: “It's always in the freezer and I use it for soup, to cook rice and even drink. Beef stock is very healthy and full of collagen.
“We naturally use food such as steaks, spinach, broccoli – all these healthy things.
“He doesn't eat sugar, we follow a healthy diet with a lot of broth – broth that I prepare for him.”
No sugar means thinking outside the frameworks when making snacks and cookies.
Diogo shops every day in the northern quarter of Manchester to ensure that the city star always eats the freshest ingredients.
The player he works for is a big fan of Poke Bowls and Pad Thai Pre and Post -Match, but his favorite is a cod dish from home called Bacalhau à Brás – a mix of salt -cable yaw, potatoes, onions and eggs.
Diogo is proud that he opened the Prom winner for new dishes, although he still loves his cheat meals – hamburgers and pizzas.
He continued: “Pre-match and post-match we have to slowly do absorption carbohydrates, beautiful proteins and fruit.
“Barley, homemade pasta. Normally it is a poke bowl, it is full of omega three, carbohydrates. It's great for recovery.
“I prepare all the time for homemade protein bars, homemade cookies without sugar. Immunity boost that I cook batch.”
Diogo was trained as a chef in Portugal and he stopped a restaurant that he had for five years before he started working with the city star.
He is happy to have the hard work and long hours of restaurant life behind him and has become friends with his client, even to concerts with him.
However, life works for a Prem Star is not without challenges.
Diogo added: “The only thing that makes me a little more than I expected is Beef Wellington. It is a pain in the A **.
“I have many things to prepare – snacks, broth, dinner – and I have to keep the kitchen and cupboard organized.
“One of the most difficult parts of my work is to do new things every week.
“Trying to balance a nice menu is quite difficult. Cooking different dishes every day, it's hard to read a lot and watch many food programs. But it is not picky, so it's easy.”
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