Having written The Blue Bloods Cookbook: 120 Recipes That Will Bring Your Family to the Table, Bridget has proven that she knows her way around the kitchen.
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When I'm working I try extra hard to eat well so I have the right amount of energy to get through my day, it’s not easy, though — I truly believe I could eat tater tots for every meal. This season I'm starting out right with a food delivery service so I can have healthy meals on set with me. I am trying Provenance Meals, which are organic and gluten free.
Right now I'm loving any recipe that involves fresh herbs from my summer garden. This week it was pesto — so simple to make and so delicious. The next one is watermelon and mint popsicles . I purée the watermelon, add mint and maybe some grated lemon and pour it into an ice cube tray. You just stick toothpicks in before freezing and voila, popsicles!
Some other favorites:
• Grilled zucchini marinated in olive oil, salt + pepper, crushed garlic and shallots. Super easy and so delicious.
• Israeli couscous with chopped tomatoes, cucumbers, mint, red wine vinegar, olive oil and salt + pepper and, of you want, throw in a bit of feta.
My new favorite snack on set is Dang. It's toasted coconut with salt and it's so delicious. But make sure to get the option with no added sugar!