Shopping Organically

Shopping Organically


The question always comes up…”Is it worth it to buy organic?”  My answer is “how could it not be?”  Pesticide use has been linked to various cancers, birth defects, learning disabilities and more.  In addition to this, thousands of people visit the hospital every year due to pesticide poisoning.  

The goal of using these chemicals is to kill off insects and preserve the crop.  With enough repetitive exposure it’s not far fetched to think that they could be killing us too! 

While some organic produce can be more expensive than their same conventional counterpart, I encourage you to think of the long-term cost savings you provide you and your family by purchasing organic produce.  Proactive health care is far less expensive than hospital bills, doctor visits and disease management.   

While in an ideal world we’d be provided everything organically, this is not always the case.  Take time to review the chart of produce and take note of the foods that have the highest concentration of pesticides.  These are “non-negotiable” foods that should only be purchased organically.  The clean fifteen group contain the least amount of pesticides and can be purchased conventionally when organic is not an option.   

It is always best to buy produce locally.  This is an easier task in the spring and summer months with farmer’s markets, however, there are also great options year round.  Check into CSA’s and door-to-door organic delivery services.  They provide local produce and create ease with consistent delivery or pick-up options.   

I’ve attached a couple of links for your use.  The first link provides a good overview of pesticide information.  The second link is to one of my favorite non-profit organizations, The Environmental Working Group (EWG).  You can explore their website to find information on various toxins and feel empowered to make the best decisions for you and your family. 

Happy pesticide-free shopping and dining! 

It’s my great pleasure to serve and support you in health and happiness.  I’d love to hear from you; feel free to connect with me:

Cheers to your health and happiness! 



Sautéed Veggie Wraps : A Brown Bag Special!

Angie’s Note: I will often make these to use up leftover vegetables from the previous night’s dinner. If you don’t have leftovers on hand, make a point to sauté a pan of vegetables on Sunday evening for use throughout the week. You can also use grilled or roasted vegetables for this wrap, each will taste splendid! You should have enough veggies in this recipe for 2+ wraps (depending on how well you stuff the wrap! 🙂 If you want to do away with the wrap all together, this recipe can be made into a yummy salad too, just use a plate of greens instead of the wrap.


1 tablespoon Avocado Oil or Extra Virgin Olive Oil
1⁄2 of medium onion, sliced in quarters
1 medium organic red pepper, sliced in quarters
6 button mushrooms, sliced
10 stalks of asparagus, tough ends removed, and chopped
1 cup organic spinach
1⁄4 cup chopped fresh flat-leaf parsley
Feta cheese
Plain hummus
Pinch of sea salt
Pepper to taste
Organic whole grain wraps (GF wrap will also work well)


Heat the oil in a large skillet over medium heat. Sauté the onion and red pepper for 6 minutes add the mushroom, asparagus and spinach and cook through. Add a pinch of sea salt and pepper to the vegetables as they cook. Once vegetables are ready, lay the wrap out on a piece of foil. Spread hummus onto the wrap in a thin layer, leaving space near the edge of the wrap. Top the hummus with vegetables, parsley and feta cheese. Roll your wrap to secure the yummy ingredients, wrap foil around the wrap and place into your lunch bag. Compliment your wrap with some extra veggies, a piece of fruit, or a small cup of soup for a well-rounded lunch.

Recipe compliments of Angela Gaffney 

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