As a tough-as-nails CIA spy in USA Network’s “Covert Affairs,” Piper Perabo needs to keep her body in top condition. After all her character is often seen dodging bullets, jumping out of planes and of course chasing down the bad guys. With all of this action, the actress tells Healthy Hollywood good food is essential. “I have to eat really healthy to do action sequences all day long. When I’m working on the show I’m really serious about my nutrition.”
Piper, 35, reveals to get her busy day off to the right start; a hearty breakfast is a must. “I eat fish for breakfast and green vegetable juice. I think that it makes it possible to sort of keep your energy level even, as opposed to loads of sugar and caffeine. When we’re shooting, I often don’t get to eat a meal for eight hours before lunch is served.”
She’ll also into making her own vegetable juice. “I just got really and got a juicer. With fruit juice, I find my energy levels ebb and flow, but with vegetable juice I feel like my body works better. I didn’t realize how food affected my body, but as you get older and experience more and become more aware of yourself, you learn how to function with what you eat.”
A self-described foodie, Piper has also gotten into the restaurant biz. She’s part owner of the cozy New York City eatery, Jack’s Wife Freda. She invited Healthy Hollywood to visit her low-key yet super-tasty restaurant.
Piper is quick to point out she’s not a cook, but rather a taster. “It’s the best job. To just have to taste – I love it!” She shares with Healthy Hollywood two of Jack Wife’s Freda yummy/simple recipes.
Curly Kale & Tuscan Kale, slice thinly
2 cherry tomatoes, cut in half
Seedless cucumbers, chopped
Red onion, thinly sliced
Salt cured black olives
2 tbs. red wine vinegar
1 tsp. Dijon mustard
.25 cup olive oil
1.5 tsp. dried oregano
Assemble salad by mixing kale, tomatoes, cucumber, red onion and black olives. In a small bowl whisk in olive oil, until dressing becomes thickened. Add vinaigrette into salad to taste. Cut feta into large rectangle and plate salad in a bowl, with feta on top.
1 ripe cantaloupe, cut in small pieces
.25 cup honey
1 cup water
In a blender put cantaloupe, honey, and water. Blend until smooth. To serve fill up .5 a glass with the cantaloupe puree, add ice, and finish with water. Stir.
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