Tony Gonzalez on Diet

Early in his career, Tony Gonzalez a tight end for the Atlanta Falcons (former Chief),  ran on pizza, cheeseburgers, and milkshakes.

But several years ago, three unrelated health issues—Bell’s palsy caused by damage to a facial nerve, a mistaken-identity cancer scare, and general fatigue—prompted him to reevaluate his diet with the help of Mitzi Dulan, R.D. “I became much stricter about what I put in my body,” he says. “I follow the 80/20 rule: Eighty percent of the time I eat whole foods, organic produce, wild fish, and organic chicken; 20 percent is red meat and dairy.” Now he has an herb garden the size of a tennis court, makes pesto and tomato sauce from scratch, and is a regular at the farmers’ market. He jokes that when he cooks, he often risks the wrath of vegan friends by slipping fresh mozzarella balls into his eggplant ragu. He simmers the ragu for four hours until it’s “gooey and pulpy,” and then pours it over whole grain pasta.

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