The Dirty Dozen

So, you may remember not too long ago I mentioned something regarding how my family manages to get sick sometime in February?  Last year the GI bug knocked on our door, but this year...let's just say that whatever it was that paid us a visit was driving a Mac truck going 80 miles per hour.  Chills, fever (whoo boy), body aches, headaches, malaise and an ear infection later, we're finally on the mend.  I had the chills so bad at one point, I had the heat cranked up in the car as high as it would go.  I realized how hot it must've been in there when my girls got out and were saying how awesome it felt outside....oops.

Anyway, long story short, you may be able to run, but you can't hide from the "yucky bugs".  You can, however do yourself a favor and avoid unnecessary pesticides and chemicals that seem to find their way into our food chain.  A few years ago, my sister told me about the "dirty dozen" - foods that have been shown to have the highest amounts of pesticide residue even after you wash them.  If you want to reduce your amount of exposure, buy organic varieties of the following:

1.  Celery
2.  Peaches
3.  Strawberries
4.  Apples
5.  Blueberries
6.  Nectarines
7.  Bell peppers
8.  Spinach
9.  Kale
10.  Cherries
11.  Potatoes
12.  Grapes

If you figure that thin skin = no barrier to pesticides/chemicals, you'll want an organic alternative.

Conversely, the following are considered the "least contaminated", so it's ok to purchase non-organic:

1.  Onions
2.  Avocado
3.  Sweet corn (frozen)
4.  Pineapples
5.  Mano
6.  Asparagus
7.  Sweet Peas (frozen)
8.  Kiwi
9.  Bananas
10.  Cabbage
11.  Broccoli
12.  Papaya

Bon Appetite!

Chicken Fajitas with Crunchy Lime Cabbage and Avocado Bon Appétit | March 2008

Tina Miller

Lime is a good match for red cabbage, and its acid keeps the color bright. Napa cabbage is a delicious alternative. Yield: Makes 6 servings 6 tablespoons olive oil, divided, plus additional for griddle 2 garlic cloves, minced 1 tablespoon chili powder 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices 1 large red bell pepper, cut into 3/4-inch-thick strips 1 large red onion, halved, sliced lengthwise 3 cups thinly sliced red cabbage 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 2 teaspoons finely grated lime peel 6 to 8 fajita-size flour tortillas 1 avocado, halved, pitted, sliced Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours. Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper. Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes. Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices. Per serving: 520 cal, 24g fat (3g sat), 87mg cholesterol, 373mg sodium, 36g carb, 4g fiber, 41g protein (analysis by Nutrition Data) ND's complete analysis › Nutritional analysis provided by Bon Appétit