Tonight on E! News

Posted by Valerie Waters on May 11, 2009 in Uncategorized

On tonight’s episode, my friend Gavan Murphy (The Healthy Irishman), and myself, show Julie and Maria how easy it is to eat right and still be able to enjoy foods that taste great. I let the girls in on my new favorite green smoothie recipe – it’s really yummy! Then, Gavan treated the ladies to a mouth watering Orange Ginger Chicken with Roasted Asparagus recipe, followed by a Chicken & Avocado Wrap recipe that’s so easy to make (with leftovers!).

My now famous “Tropical Green Smoothie” has become a real favorite, and not only does it taste refreshingly delicious, it’s also packed with all the good stuff your body needs. Here is the recipe:

Tropical Green Smoothie (serves 2)

INGREDIENTS:
2 big handfuls of raw spinach
1 cup frozen mango chunks
1 banana
1 cup of water

DIRECTIONS:
Combine all ingredients in a blender and blend until smooth.

For an easy and delicious dinner – one that’s Red Carpet Ready approved, of course – Gavan shared this recipe:

Orange Ginger Chicken with Roasted Asparagus:
Serves 2

INGREDIENTS
4 x 6oz chicken breasts ( 2 for dinner, 2 more leftover lunch)
Chicken Marinade
1 cup orange juice
1 tbsp fresh ginger – grated
½ tsp chili flakes
12 asparagus spears

DIRECTIONS
Preheat oven to 420F. Put all marinade ingredients in a large Ziploc bag along with chicken breasts. Marinade in the fridge for up to 4 hours.

Remove the chicken from the fridge 30 minutes before cooking to let them return to room temperature.
To prepare asparagus; trim woody white stalks from the end of each spear approx.
1 -2” in length.
Once ready to cook, lay marinated chicken breasts on a foiled roasting tray along with asparagus spears.

TIP: Add ½ cup low-sodium chicken broth to the roasting tray before popping in the oven. The broth will create steam in the oven and help keep the chicken moist while cooking.

Cook for 7-8 minutes in oven or until internal temp. 165F.

Serve with roasted asparagus

CHICKEN & AVOCADO WRAP (LEFTOVER LUNCH)

INGREDIENTS
Leftover chicken breasts from dinner – thinly sliced lengthwise
¼ avocado per tortilla – sliced
Handful chopped romaine lettuce
light mayo
mustard
8” whole wheat low-carb tortillas
The amount of ingredients you’ll need will depend on how much chicken you have leftover.

TO ASSEMBLE:
Lay the tortillas on a clean surface. Smear thin layer of both light mayo and mustard on each tortillas primarily around center.
Lay 3 or 4 slices of chicken in center of each.
Place 2 or 3 avocado slices on top along with small handful of chopped romaine.
Add pinch salt on top.
Fold tightly (without breaking) as normal to make wrap.
Make ahead of time and refrigerate for next day lunch. Serve with side of fruit or side salad.