Premier League footballers adhere to strict diets, but one standout player utilizes a special ingredient for peak performance.
That ingredient is broth – perfect for soups, enhancing rice, or even as a drink.
This is the ingredient a Manchester City star consumes daily, often multiple times.
His personal chef, Diogo Prego, strongly believes in broth`s health benefits, ensuring his client maintains a nutritious diet.
Diogo shared with SunSport: “Broth is always in the freezer. I use it in soup, for cooking rice, and even as a drink. Beef broth is incredibly healthy and rich in collagen.”
“We focus on natural foods like steaks, spinach, broccoli – all healthy options.”
“He avoids sugar, so we get creative with snacks and cookies.”
Diogo shops for groceries daily in Manchester`s Northern Quarter to guarantee the City star always has the freshest ingredients.
While the player enjoys Poke bowls and Pad Thai before and after matches, his favorite dish is Bacalhau à Brás, a Portuguese salt cod dish with potatoes, onions, and eggs.
Diogo is proud to introduce new dishes to the Premier League winner, although cheat meals like burgers and pizzas are still enjoyed.
He added, “For pre-match and post-match meals, we prioritize slow-absorbing carbs, quality protein, and fruits.”
“Think barley, homemade pasta. Post-match often includes a poke bowl, rich in omega-3 and carbs, ideal for recovery.”
“I constantly prepare homemade protein bars and sugar-free cookies, along with immunity-boosting meals cooked in batches.”
Trained in Portugal, Diogo left his restaurant of five years to work with the City star.
He appreciates leaving behind the demanding restaurant life and has become friends with his client, even attending concerts together.
However, being a chef for a Premier League star has its unique challenges.
Diogo mentioned, “Beef Wellington is the only dish that requires extra effort. It`s quite laborious.”
“I have numerous items to prepare daily – snacks, broth, dinner – and keeping the kitchen and pantry organized is crucial.”
“One of the biggest challenges is creating new and varied menus each week.”
“Balancing a diverse menu is demanding. Cooking different dishes every day requires constant learning and watching food programs. Thankfully, my client is not picky, which simplifies things.”
