Premier League footballers often adhere to strict diets, but one standout player incorporates a unique element to gain a competitive edge.
That ingredient is broth – used in soups, rice dishes, and even as a drink.
This secret ingredient is a daily staple for a Manchester City player, often consumed multiple times a day.
Diogo Prego, the player`s personal chef, strongly advocates for this ingredient, emphasizing its health benefits as part of his client`s balanced diet.
Speaking to SunSport, Diogo revealed, “Broth is always in the freezer. I incorporate it into soups, rice, and even serve it as a drink. Beef broth is incredibly healthy and rich in collagen.”
“We prioritize natural foods such as steaks, spinach, and broccoli – all wholesome options.”
Following a no-sugar policy, Diogo creatively crafts sugar-free snacks and cookies.
To ensure utmost freshness, Diogo shops for groceries daily in Manchester`s Northern Quarter.
While the player enjoys poke bowls and Pad Thai, especially around match times, his ultimate favorite is Bacalhau à Brás, a traditional Portuguese dish featuring salt cod, potatoes, onions, and eggs.
Diogo takes pride in expanding the Premier League player`s culinary horizons, although classic cheat meals like burgers and pizzas are still enjoyed.
He explains, “For pre-match and post-match meals, we focus on slow-releasing carbohydrates, quality protein, and fruits.”
“Think barley, homemade pasta. Post-match, a poke bowl is typical, providing omega-3 and carbohydrates for optimal recovery.”
“I constantly prepare homemade protein bars, sugar-free cookies, and immunity-boosting meals in batches.”
Chef-trained in Portugal, Diogo previously owned a restaurant for five years before transitioning to working with the Manchester City star.
He appreciates the improved work-life balance compared to the demanding restaurant industry and has developed a friendly rapport with his client, even attending concerts together.
However, the role has its unique challenges.
Diogo admits, “Beef Wellington is the one dish that requires extra effort. It`s quite demanding.”
“I manage a constant flow of preparations – snacks, broth, dinner – while maintaining kitchen and pantry organization.”
“Keeping the menu fresh and diverse each week is also challenging. Balancing variety while ensuring nutritious meals requires continuous research and culinary inspiration. Thankfully, my client is not a picky eater, which simplifies things.”
