Paleo Frittata

-- You can essentially turn any leftover meat into a frittata.

All you do is dice up the meat, chop up some veggies (frozen veggies are perfect), sauté them in an oven-safe skillet, add some eggs and dairy/coconut milk, and pop it all in the oven until it sets. You can add herbs, cheese, sautéed onion, minced garlic, whatever! You can decide how fancy you wanna be. --

Tonight, I decided to make a frittata with leftover roast pork in the fridge.

To add some veggies, I thinly sliced up a small onion, nuked and chopped about 2 cups of frozen broccoli, minced 3 garlic cloves, and grabbed a handful of pre-shredded carrots from Trader Joe’s.

8-inch cast iron skillet and melted 2 tablespoons of coconut oil over medium heat. I sautéed the onions until soft and then I added the shredded carrots.

After a few stirs, I put in the roast pork and garlic. When the garlic was fragrant, I added the chopped up broccoli and seasoned everything with some salt and pepper.

For the binding agent, I beat 6 large eggs with ¼ cup of coconut milk (Whole Greek yogurt also works well) and seasoned it with salt and pepper. I poured the egg mixture into the skillet, making sure everything was well mixed. I kept the skillet on the medium flame for a few minutes to cook the bottom of the frittata.

Pop it into a preheated oven at 350 F for around 10-20 minutes until the middle set (the top should bounce back when you touch it). Then, crank up the heat to broil and removed the frittata when the edges are brown and puffy (5ish minutes later).

(cut the frittata into fourths and served each slice with some leftover braised green beans with tomatoes and onions. )

* Here's the link to the recipe for this Paleo Frittata

We Like It Raw - article titled: Healing Mood Disorders with Food

Good Mood Foods

• Almonds: High in B6, magnesium
• Walnuts: High in minerals and omega 3
• Chia: High in essential fatty acids
• Sesame Seeds: High in calcium, magnesium, tryptophan
• Kelp: High in calcium, omega 3, protein, zinc, magnesium
• Cashews: High in tryptophan, which is a precursor to serotonin
• Greens: High in calcium and folic acid
• Guava: High in vitamin C, tryptophan
• Figs: High in calcium, magnesium, fiber
• Cacao: High in magnesium, also makes opioids that make you happy!
• Avocados: High in essential fatty acids, tryptophan, folic acid

Foods to Avoid

Any food or beverage that contain artificial sweeteners as they can block the formation of serotonin. Foods high in saturated fat. Sugar in all forms to avoid blood sugar spikes. Caffeine. Wheat: Gluten allergies have been shown to be a common cause of depression and mood disorders. (Eating whole fruits that are low on the glycemic index are ok as the fiber slows the absorption of the sugar)

Berry BlissTastic Smoothie

Ingredients:

• 2 cups almond milk
• 1 cup strawberries, organic please :)
• 1/2 cup raspberries, blackberries or blueberries, fresh or frozen
• 2-3 figs
• 1 banana
• 3 tbls sesame seeds
• 1/4 avocado
• 3-4 ice cubes

Blend all ingredients except ice until smooth, add ice and blend again. Enjoy the bliss!

***

Giddy and Green Smoothie

Ingredients:

• 2 cups water or any variety of nut or seed milk
• 2 cups spinach or other green
• 1 banana
• 2 dried figs, soaked, opt
• 1 mango, fresh or frozen
• handful of sprouts
• 1/4 avocado
• 2 tbls chia seeds
• 3-4 ice cubes

Blend all ingredients except ice add ice and blend again. Get your giddy on!

Other ways to include Good Mood Food into your diet:

Add a handful of almonds, walnuts, ground flax on top of a dark leafy green salad. Add some kelp to soup or savory smoothie. Sprinkle chia or ground flax on top of fruit or some coconut yogurt. Make a chia breakfast porridge and top it with walnuts or cacao. The possibilities are endless. I invite you to get creative with your food! And if possible ALWAYS eat with your hands! ;)

Genius Blondies

(makes 15-20 squares)

• 1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• heaping 1/8 tsp salt
• 3/4 cup brown sugar*
• 1-2 tsp vanilla extract
• 1/4 cup ground flax (20g) (see nutrition-info link below, for substitution ideas)
• 1/4 cup peanut butter (or other fat source) (see nutrition-info link below, for lower-cal options)
• optional: 1/3 cup chocolate chips (Not “optional” if you’re CCK!)

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. (Note: you can probably sub any white bean for the chickpeas)

Calories: 74

Fat: 2 grams

Sugar: 6 grams

Protein: 2 grams

Chocolate Covered Katie's various blondie

Slim & Spicy Tandoori Chicken

INGREDIENTS:

• 1 tbsp garam masala
• 2 tsp mild curry powder
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 2 cloves garlic, minced
• 1 tbsp grated ginger root
• 2 tbsp lemon juice
• 1 tsp raw honey
• 1/2 cup low-fat plain yogurt
• 4 5-oz boneless, skinless chicken breasts
• 1 cup brown basmati rice
• 1/2 tsp sea salt

HERBED YOGURT SAUCE:

• 1/2 cup nonfat plain yogurt
• 1 tbsp lemon juice
• 2 tsp minced fresh mint leaves
• 2 tsp minced fresh cilantro leaves

INSTRUCTIONS:

1. In a small bowl, combine garam masala, curry powder, paprika and cayenne. Heat a small dry skillet for 1 minute over medium heat. Add spice mixture and cook, stirring for 1 minute or until spices become fragrant. Immediately transfer spices to a medium mixing bowl and let cool.
2. Add garlic, ginger, lemon juice, honey and yogurt to bowl with spices and whisk together until well combined.
3. Rinse chicken and pat dry with paper towels. Using a sharp knife, make 3 diagonal slits 1/4-inch deep into top of each chicken breast. Add chicken to bowl with spice-yogurt mixture and toss until chicken is thoroughly coated. Cover bowl with plastic wrap and place in refrigerator to marinate for a minimum of 30 minutes or up to 12 hours.
4. Meanwhile, prepare rice according to package directions, set aside. Make the Herbed Yogurt Sauce: In a small bowl, whisk together all ingredients and refrigerate for at least 15 minutes before serving.
5. Preheat oven to 425°F. Remove chicken from marinade and place breasts on a rack inside a roasting pan. Sprinkle chicken evenly with salt. Bake for 25 to 30 minutes, flipping chicken once halfway through baking time, or until internal temperature of thickest breast is 165°F. Serve warm with rice and Herbed Yogurt Sauce.

Nutrients per serving (5 oz chicken, 3/4 cup brown rice and 2 tbsp herbed yogurt sauce): Calories: 343, Total Fat: 3.5 g, Sat. Fat: 0.5 g, Monounsaturated Fat: 0.5 g, Polyunsaturated Fat: 0.5 g, Carbs: 41 g, Fiber: 3 g, Sugars: 6 g, Protein: 39 g, Sodium: 369 mg, Cholesterol: 83 mg

Here's a link to the recipe at Clean Eating Magazine

Scroll through 25 slimming chicken recipes here!

The Ultimate Veggie Burger

Yield: 8 burgers

Ingredients:

• 1/2 cup onion, diced
• 1 large garlic clove, minced
• Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
• 1 cup oats, processed into flour* (other flours might work)
• 1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*
• 1 cup grated carrots
• 1 cup cooked black beans, rinsed and roughly pureed or mashed
• Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
• 1/3 cup almonds, chopped (toasted if preferred)
• 1/2 cup sunflower seeds, (toasted if preferred)
• 1 tbsp. Extra Virgin Olive Oil
• 1 tbsp Tamari (soy sauce)
• 1.5 tsp chili powder
• 1 tsp. cumin
• 1 tsp. oregano
• Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)

Directions:

1. Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.

2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.

3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.

4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. Our preferred method of cooking was frying in the skillet!!

GF Note: To make these burgers gluten-free, use certified GF oats, GF Tamari, and gluten-free breadcrumbs.

Click for a link to the perfect veggie burger

Warm and Nutty Cinnamon Quinoa Recipe

Ingredients:

1 cup organic 1% low fat milk

1 cup water

1 cup quinoa

2 cups fresh blackberries

1/2 teaspoon cinnamon

1/3 cup chopped pecans, toasted*

4 teaspoons agave nectar

Directions:

Combine milk, water and quinoa in a medium saucepan.

Bring to a boil over high heat.

Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.

Turn off heat; let stand covered 5 minutes.

Stir in blackberries and cinnamon; transfer to four bowls and top with pecans.

Drizzle 1 teaspoon agave nectar over each serving.

Serves 4. Each serving is about 3/4 of a cup.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Here's a link

Slow Cooker Chicken Tikka Masala

Chicken Tikka:
1 cup plain yogurt
1 tbsp lemon juice
2 tsp cumin
1/4-1 tsp cayenne (depending on how spicy you like it)
1 tsp cinnamon
1 tsp pepper
1 tsp salt
6-8 chicken thighs (skin on, bone-in)

Stir all ingredients except chicken into the bottom of a large plastic container. Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least an hour or overnight.

Masala:
1 can 28 oz. diced tomatoes
1 can 5.5 oz tomato paste
2 inches fresh ginger, grated (store your ginger in the freezer and it will be super easy to grate)
2 garlic cloves, minced
1 onion, diced
1 tbsp garam masala
1 tbsp tikka paste (could use mild curry paste instead, but then also add about a tbsp of lemon juice)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garam masala
Salt
1 cup cream
2 tbsp fresh cilantro, chopped

Turn your oven to broil. Cover a baking sheet with aluminum foil and place a rack over top. Take the chicken out of the marinade (discard the marinade) and place on the baking rack. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes. You could also do this on the BBQ. You don't have to worry about cooking the meat all the way through, you are just looking for a nice browned color.

While the chicken is broiling, in a pan over medium high heat, add about a tsp or two of oil. Add the onion and saute for a few minutes to soften. Add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your crockpot. To that, add the diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir into the masala (sauce). I have cooked and experimented with this dish quite a few times, and it by far tastes the best when the chicken is first broiled and then slow cooks in the masala sauce. It gives the sauce a real richness of flavor. Slow cook on high for 4-6 hours or on low 6-8 hours.

Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if it needs it. I find this just brightens up the spice flavors a bit. Then stir in the cream and fresh cilantro. Serve a chicken thigh with lots of sauce over basmati rice or Yellow Basmati Rice: 2 cups basmati, 4 cups water, salt, and 1/2 tbsp of turmeric. Stir together and prepare as you normally would. When the rice is done, stir in 1/2 cup frozen peas.

Here's the link

chai chia protein bites

makes 10-12 cookie balls

1/2 cup sunflower seed butter
1/4 cup chai tea powder (Nature’s Flavors)
3 tablespoons chia seeds (reserve 1 tbsp for topping)
1 can cannellini beans, rinsed
5 – 8 drops NuNaturals Vanilla Stevia

In food processor or blender, puree beans. Add sunflower butter, chai and stevia, blend. It should form a ball of dough, if it is still crumbly, add a tiny amount of water, a teaspoon at a time. Process – it should quickly form a dough ball.

Stirring by hand, 2 tablespoons of chia seeds. Form into 1-inch balls and roll into the last tablespoon of chia seeds (just across top of ball). Bake at 350 for 10-12 minutes.

here's a link

Chocolate and Hazelnut Financiers

Makes 8 muffin-size financiers

Ingredients:

7 tablespoons (100 g) unsalted butter

1 cup (100 g) hazelnut meal

2 tablespoons (20 g) amaranth flour

2 tablespoons (10 g) cocoa powder

A pinch of sea salt

1/3 cup (70 g) Turbinado sugar

4 large egg whites (beaten with a fork until lightly foamy)

1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350 F and have 8 muffin molds ready (You can also place paper cases inside muffin molds); set aside.

In a small pot, melt the butter. Cook until the butter has a nice hazelnut color and smells like hazelnuts. Let cool slightly.

In the bowl of a food processor, combine the hazelnut meal, amaranth flour, cocoa powder, salt, and sugar. Pulse into a fine powder. Transfer to a bowl and beat in the egg whites.

Pour the butter inside the egg/flour batter, working quickly.

Stir in the vanilla.

Divide the batter between the molds and bake the financiers for 20 minutes, or until the blade of a sharp knife comes out dry when inserted in the middle. Let cool and dust with confectioner’s sugar, if you like, when serving.

Find this great recipe here

Garlic Vegetable Soup

Ingredients:

2 heads garlic, roasted (try this trick for easy roasted garlic)

3 tbsp olive oil
1 medium sweet yellow onion, coarsley chopped

4 carrots, coarsley chopped

4 stalks celery, coarsley chopped

1 bay leaf

1 tsp dried thyme

1/2 cup dry white wine (optional)

2 tbsp worcestershire sauce (make sure to use a gluten free sauce for a gluten free soup)

8 cups low sodium vegetable broth

1 cup barley (or pearl barley)

1 parmesan rind

*see notes (optional)salt and pepper to taste

1 tsp fresh parsley, chopped

1/2 lemon (optional)

Preparation:

Combine the onion, carrots, celery, and thyme in the bowl of a food processor.

Squeeze the roasted garlic from their skins into the food processor along with the other ingredients.

Process vegetables until finely chopped like confetti

Process on low until the mixture is finely chopped, almost like confetti but not pureed.

Heat the olive oil in a stock pot over medium heat.

Add the vegetable mixture and cook until the vegetables are tender, about 8-10 minutes.

Add the white wine and let simmer until almost all the liquid is absorbed.

Add the worcestershire sauce and bay leaf, stir.

Pour in the stock, increase heat to high and bring to a boil.

Cooking with a parmesan rind adds a nice salty and creamy flavor

Add the barley and parmesan rind (if using) and return to a boil.

Reduce heat to low, cover and simmer, stirring occasionally until the barley is tender, about 60 minutes for whole barley or 40 minutes for pearl barley.

Add sea salt and pepper to taste.

Remove the bay leaf and parmesan rind and spoon into bowls.

Garnish with a squeeze of lemon juice and chopped fresh parlsey.

Nutritional Info: Makes approximately 10 cups. Serving size 1 cup.

Calories: 88, Cal. from Fat: 44.5, Total Fat: 5g, Sat. Fat: 0.5g, Carbs: 9g, Fiber: 1.5g, Sugars: 78g, Protein: 1.5g, Sodium: 51mg, Chol: 4mg

* Notes: I get parmesan rinds from the cheese counter at Whole Foods. Sometimes they have them prepackaged. If your market doesn’t have them out, ask at the deli or cheese counter.

The addition of the rind when cooking the soup adds such a great flavor it’s worth the effort to find it.

This soup reheats well but the barley does soak up the liquid so if you like a ‘soupier’ soup you will want to add a little broth when reheating.

Leftover soup can be stored in an airtight container in the fridge for up to 1 week. You can also store the soup in freezer safe containers in the freezer for up to 6 months.

HOMEMADE CUCUMBER PICKLES

"Cucumbers only have 16 calories per cup and the rice vinegar only adds 1 calorie per teaspoon but tons of flavor," Blatner says. This low-calorie snack should be a staple in your healthy diet.

1.Thinly slice cucumbers.

2. Douse in rice vinegar.

ZUCCHINI CARPACCIO

The secret to this healthy snack is in the lemon. "Cutting the zucchini very thin allows the lemon to tenderize it, so it's extra delicious!" At only 19 calories per cup, with flavorful and low-calorie lemon and pepper as seasoning, this may become your favorite way to eat squash.

1. Thinly slice zucchini

2. Drizzle with lemon

3. Sprinkle with pepper.

HOMEMADE KALE CHIPS

"These satisfying chips only have 34 calories per cup, versus a cup of bagel chips, which would be four to five times more calories."

1. Preheat oven to 375°F

2. Wash 2 bunches of kale, remove stems, tear into small pieces

3. Toss with 2 tsp olive oil and spread on baking sheet

4. Salt lightly

5. Bake until crisp and slightly golden around edges (10 minutes).

Zucchini Chips

Ingredients:

1/4 cup Homemade Breadcrumbs

1/4 cup grated Parmesan cheese (optional)

1/8 tsp black pepperheaping

1/2 cup whole wheat flour

1 cup cold milk (I used oat milk)

1 tsp apple cider vinegar2

1/2 cups sliced zucchini (about 2 small zucchinis)

Preparation:

Preheat oven to 425 degrees.

In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.

In separate bowl add flour, milk and vinegar. Gently stir until combined but do not over stir.

Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.

Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

Nutritional Info: Makes 2 servings.

Nutrients per serving: Calories: 224.5, Cal. from Fat: 33.5, Total Fat: 3.5g, Sat. Fat: 0g, Carbs: 41.5g, Fiber: 6.5g, Sugars: 12g, Protein: 9g, Sodium: 459mg, Chol: 0mg

Notes:These chips are best eaten right out of the oven. They don’t save well.

http://thejoyofcleaneating.com/

Southwestern Egg Rolls with Avocado Ranch

Southwestern Egg Rolls with Avocado Ranch

(makes 48 mini rolls, or 24 regular rolls)

Ingredients:

For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

[NOT CLEAN]

For avocado ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted

Place all ingredients in a blender and pulse until smooth. Use immediately.

Find more from cake&allie here

Baked Apple Chips

What you will need:

• 2 apples
• Cinnamon
  

Directions:

• Remove apple core. I most likely did this wrong since half of the apple was missing when I removed it but you get the idea.
• Thinly slice the entire apple.
• Line a cookie sheet with parchment paper and place apple slices on it.
• Sprinkle with cinnamon.
• Bake at 275 degrees for two hours. At the end of hour one flip them over so they bake evenly.

* UPDATE: Check on them at the hour mark and every 30 minutes after that. Once they look nice and crispy take them out

Here's a link to the Delighted Momma

an article on the basics of eating Paleo

Healthy, Hearty Trail Mix

YIELD: 8 x ¼ cup

[ Portable Clean meals are a great treat. You can take them with you and munch away when you're in a pinch. Take this trail mix on your next adventure, whether it is to the nearest mountain range or as a post-workout snack. Add a fresh apple to a handful of trail mix and you have a complete Clean meal. ]

Ingredients for Trail Mix:

Select 8 of the following ingredients. You will need ¼ cup / 60 ml of each ingredient you choose. **Purchase unsalted, unroasted nuts and unsweetened dried fruit.

• Mini pretzels
• Sunflower seeds
• Dried cranberries
• Dried apricots
• Raisins
• Dried pineapple
• Kashi Go-Lean cereal or other high-protein, non-fat, no-sugar-added cereal
• Dried cherries
• Granola: The Eat-Clean Way (pg. 98 in The Eat-Clean Diet® Cookbook) or clean granola of your choice
• Almonds
• Walnuts
• Cashews
• Mini, dark chocolate chips (only if it’s your treat day!)Ingredients for

Coating:

Give your trail mix a flavor kick and boost essential fatty acids with this optional coating.

• 1½ Tbsp / 22.5 ml melted Do-It-Yourself Olive-Butter Spread (see Savory Ezekiel Bread Stuffing)
• 1 tsp / 5 ml Worcestershire sauce
• dash of seasoning salt (optional)
• dash of garlic powder
• dash hot pepper sauce

Preparation for Trail Mix with Coating:

Preheat oven to 250°F / 121°C.

Line a large baking sheet with parchment paper.

In a large bowl, combine ¼ cup / 60 ml each of eight ingredients of your choice.

In a small bowl, whisk melted olive butter spread and seasonings.

Pour the liquid mixture over the ingredients in the large bowl.

Toss until all ingredients are well coated.

Bake for 25 minutes, tossing every 8 minutes to ensure your trail mix is toasted evenly.

Nutritional Value (per ¼-cup serving without coating):

Calories: 160
Protein: 4 g
Carbs: 19 g
Dietary Fiber: 2 g
Sugars: 8 g
Fat: 9 g
Sat. Fat: 2 g
Sodium: 22 mg
Cholesterol: 0 g

compliments of Tosca Reno

Here's an article from the Healthy Happy Traveller: The dirty list of 12 fruits and vegetables with the most pesticide residue is called “The Dirty Dozen” and the other list of 15 with the least amount of pesticide residue is called the “The Clean 15″. Here it is

Dirty Dozen

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

Always purchase organic fruits and vegetables from the above list to avoid potentially harmful chemicals. Not sure if it is organic or not? Look at the sticker, if the number on the sticker starts with a 9, it is organic. If it starts with a 4, it is conventionally grown.

The Clean 15

1. Onions
2. Corn
3. Pineapples
4. Avocado
5. Asparagus
6. Sweet peas
7. Mangoes
8. Eggplant
9. Cantaloupe
10. Kiwi
11. Cabbage
12. Watermelon
13. Sweet potatoes
14. Grapefruit
15. Mushrooms

The Clean 15 are grown with the fewest pesticides according to FoodNews.org. While it is not necessary to purchase the organic version of the Clean 15, remember to throughly wash all fruits and vegetables before eating. Also, the only way to avoid Genetically Modified produce is to purchase organic.