Why I Became a Beachbody Coach

It took me a long time to make this leap. 

But I finally did it!

I became a coach to help other people achieve the results that I have achieved consistently with each new program, over the course of a decade. 

If you know me, you know I'm passionate about fitness and health. 

I grew up in jazz and ballet, played little kid baseball, and ran cross country. I never considered myself athletic because I never liked sports or gym games or events without tutus or teams without bus rides with cute boys. As sixth grade Catholic schoolgirls, my friends and I attended my mom's step and circuit classes at the fitness studio in our small town, then scarfed pizza next door. I "forgot my gym clothes" most days. 

I never worried much about it. My mom made up step routines in our basement, "Funky Town" on volume ten. It wasn't my thing. I was thin. I ate whatever. 

Then my senior year, I got involved in a program that allowed me to leave campus for lunch, and my friends and I became Arby's regulars. My weight jumped from 113 to 125 pretty quickly, and I couldn't think of anything to do about it except hate myself. (Mind you, my NORMAL non-pregnancy weight is about 120, and this is why the scale DOESN'T matter--back then, I wore a size 7, and these days I wear a 2-4 at a similar weight. Muscle makes a difference!) I suppose I still wasn't overweight, but I definitely had some fluff that hadn't been there months before. The thing is, nothing I did worked. The tools I now have weren't in my universe back then. I walked and ran and starved, but none of the above did the trick. 

1. Senior Photo  2. At 20 years old.  3. On my wedding day. 

After graduation, I skipped out on my falling-apart family and moved in with my boyfriend, three hours away and back in my hometown. I started school and worked full-time, and life was good for a year--which back then equaled an eon. Late one night, I saw a commercial for Slim in 6 and I ordered it. I'd gotten SO SICK of the way I felt about my body and was desperate for something I could stick to. And it worked! The reason: Beachbody programs take the guesswork out of everything. I ate the way the program told me to, took the supplements, and worked out from a calendar. BOOM--the scale, in six weeks, read 112, and my thighs were itty-bitty. All those squats and lunges gifted me with a new and improved attitude--until "life got in the way." (I hate that phrase, by the way.) 

My dad called to say he'd been fired and my mom planned to divorce him. My sister and brother were back home, in limbo, while I played house. Emotional turmoil took over when I made some decisions I probably shouldn't have, and broke the trust of the one person who'd stood by me and held my hair back and made me feel important. Food became some blase' necessity that cigarettes could take the place of. Within months, I looked like a skeleton at 20 pounds less than the low weight I'd recently achieved. For the record, this has happened several times, and I'm not going to be ashamed anymore to admit it: I am the opposite of the stereotypical emotional eater. I am the emotional starver instead. 

Until I met my husband (and even during the time we were dating), I was a ridiculously immature and angry little girl, although I didn't see it that way. Since, I have learned to take responsibility for the numerous quagmires I dug myself into. In between bouts of bad relationships and stress-induced mono and running for my life, I went back to fitness, and always with a Beachbody program. Fitness was the good boyfriend I'd given up: reliable, something rewarding to work for, a salve and a temporary amnesiac from the world outside my window or in my mind. Unlike with writing (which was and still is my other passion), I didn't have to conduct conversations with my sick brain. I could forget, and focus on something positive. 

Life with my husband (then my fiance) settled me down. It took a while, and he dealt with me through all of my issues. When I met him, I weighed 105 and looked like a bag of bones; when we got married one year later, I'd used Turbo Fire and Slim Series to add lean muscle--I was 125 and fit into the same clothes, but looked and felt a thousand times better, and I've been on the upswing since. 

When I was 24, I got pregnant and miscarried at ten weeks. At 26, I got pregnant with my daughter Reese. In between, I worked out with Turbo Fire, Chalean Extreme, Brazil Butt Lift, P90X, Insanity, and Yoga Booty Ballet. I assumed, since I'd gotten into great shape, that pregnancy would be easy, but I had another thing coming. A neck injury and migraines kept me away from my workouts (and just about everything else) my entire first trimester. The second trimester, I exercised again and pushed myself too hard to make up for the first; and the third I resembled a flotation device because of massive water retention. I gained 43 pounds and felt miserable every second. 

1. 6 weeks postpartum  2. 11 weeks postpartum  3. 17 weeks postpartum

Of course, Reese was worth every discomfort. And I felt OKAY about the weight because this time I knew what to do. I completed a hybrid of Chalean Extreme and Turbo Fire, then Rev Abs, then P90X2, and drank Shakeology. 

The proof is in the pudding: at 17% body fat 17 weeks after giving birth, I was the absolute fittest I have ever been in my life. And not only that: I was also the happiest. My daughter gave me the ultimate reason to pursue my passions and handle my struggles in more constructive ways. Fitness, and specifically Beachbody,  saved my life and gave me a structured way to learn about fitness and health. 

In the last year, my husband and I have gotten into nutrition and health, and my library bursts with texts about clean eating. I found myself sharing what I knew with anyone who would listen, and was surprised that so many people (like me, years ago) have searched desperately for a solution to their weight or health problems and have met several dead ends. Obviously, there's no end to the amount of "quick fix" products on the market and I'd be lying if I told you I haven't purchased a few of them myself during my own low points. I GET the frustration; I get the need for guidance and support and a real answer.

Not a quick fix. Shakeology is the real deal when it comes to a nutritional power-house bang for your buck. 

I became a coach because I have BEEN THERE. 

The programs work because

they are structured and take the guesswork out of working out. Follow the calendar, drink a shake once a day if you want to amp up your nutrition, use the online support, and utilize your free coach. This is precisely why I have gotten consistent results.

The coach network is kind of a genius thing. I used to think it must be a pyramid scheme, so I took my time doing my research, and I found a team focused on personal development and truly making a difference through fitness. The coach mission is to end the trend of obesity. We coach for free and truly are in this to share what we have learned, and are learning. Because I KNOW the programs and nutritionals work, I feel 100% comfortable recommending them to other people. I believe in everything Beachbody stands for. 

My ultimate dream is to love what I do for a living, to make a difference, to be an example for my children. I never, ever, ever want my little girl to endure some of the things I have, although I can certainly say I am finding the light at the end of the tunnel by learning to channel what I love into a career choice. 

You can, too!

Please feel free to visit my Facebook page for daily fitness and wellness tips, and be sure to message me if you need guidance through fitness--or, of course, if you'd like information on how to become a coach yourself. 

It is not a "job" or a "scheme," but a LIFESTYLE--and one I'm proud to live!

Lindsey.

Mid to Late Pregnancy

25 weeks pregnant. Feeling great! Still doing Chalean Extreme, and venturing into veganism. 

26 weeks. Virtually no pregnancy cravings, no weight gain, no difficulty with my workouts, and lots of energy. Before you put a hex on me, rest assured my first pregnancy was absolutely atrocious. 

27 weeks. Not the most flattering photo, but Reese and I were lounging around. This is when my guilt about her not being my only baby kicked in. My mom says it's normal ;)

28 weeks. Really popping out! Although not NEARLY as much as I did with Reese, and NO SWELLING this time! The nurse assures me I still have time to turn into a pufferfish, but I refuse to believe her. 

29 weeks. No complaints. This little lovey keeps me way too busy to remember that I'm pregnant most of the time. 

30 weeks. The belly button (or in Reese-speak, "bully-butty") is popping out. It didn't with Reese even though I was 800 times bigger than this. I hope this little boy has the same serene personality on the OUTSIDE. 

31.5 weeks. Still going strong. Starting my Beachbody business, working full time at the newspaper, keeping up with Reese, finishing novel revisions, still taking my workout time (I need it!) and attempting to keep a semi-inhabitable home are giving me a run for my money.

Hence, the weekly photos sort of stopped. 

Weeks bled into weeks, and when people asked how far along I was I didn't even know.

I will take this as a blessing.

With Reese, I was counting every single second. (And she was still--fashionably--late.)

Family photo before Ben's 10 year high school reunion. 32-ish weeks, maybe? I don't know, it's all a blur. I wore heels without pitting edema. 

37 weeks already! Only within the last two weeks have things been getting icky, and I am sure most of it is self-induced. I've taken on a lot in the last two months, and the fatigue has officially begun. I stopped my hardcore exercise at about 35-ish weeks--because (holy hell!) I am already dilating, and unlike last time, I am NOT exactly hoping for an early baby. 

Hip pain? Check.

Pelvic pain? Check-check.

Back pain? Check.

Cramps? Check.

Headaches? Occasional check.

Contractions? Hell yes check.

Life is good. I'm thrilled to meet my baby boy and begin a new and improved life. 

It feels strange to know that when he arrives, my time at the paper will be at its end, and I will once again be a college student (at 27!). I look forward to diving headfirst into learning about business, and starting a new little career in fitness, and doing something with that damn novel. My husband is hella nervous, and rightfully so, but I have learned after too many times of NOT LISTENING to it that my GUT is always right. And that (big baby-bellied) gut is telling me that the time to live is NOW. 

Lindsey.

Risotto Stuffed Acorn Squash

Risotto-Stuffed Acorn Squash

I found this in a "note" on my Facebook page, from 2010. I'd just gotten back from a Chicago trip with my girlfriends and had eaten this marvelous spectacle of a squash in Wicker Park. Upon my return home, I tried to recreate it but as usual came up with something entirely different.

Yesterday was our work potluck lunch (and, as it turned out, my surprise baby shower!) I made the squash and the rice the night before, and rushed home before lunch to stuff the squash and stick under the broiler with some rosemary and figs. My coworkers loved their autumnal taste, but also the presentation. Who doesn't like pretty food? For me, it's a way to exercise some artistry in my every day life. Do you feel that way? Ever since I started looking at food as an art form with nutrition as its main medium, I have enjoyed cooking more, and this recipe was the catalyst for that way of thinking. 

Here's the original note (from right after the infamous two-days-of-no-sleep and missed-the-bus-home trip, immediately after which I took a pregnancy test that marked the beginning of my Reese Marceline, and I thereby became interested in things like Food Network-style cooking and crafts because I no longer had my youthful, rebellious distractions to keep me from honing my interests in tamer things).

Lindsey.

(If you're not following me on Facebook and are interested in a healthy lifestyle and nutrition/fitness tips, click here and hit "Like." I'd love to meet you!)

by Lindsey Smith Forche on Saturday, October 9, 2010 at 8:47pm ·I combined a few recipes that I found on the Internet in an attempt to semi-recreate the fabulous stuffed squash I had at a Mexican restaurant in Chicago. In typical Lindsey fashion, I went down an entirely different road as I was cooking, and the ensuing result was nothing like the Mexican place, and nothing like the Internet recipes, but--ask my mom--it was freakin' delicious. And it smells like fall :) 

Risotto-stuffed Acorn Squash

(4 servings)

Ingredients:

2 acorn squash, about 1 pound each. 

drizzle of honey

pinch of brown sugar

a few sprinkles of nutmeg

4 sprigs of fresh rosemary

a dash of dried sage (can you tell I never measure anything?) 

salt and pepper, to taste

2 cups arborio rice

1/4 white onion, diced (I used about a 16th of an onion because I'm not a fan)

4 cups vegetable stock

1/2 cup heavy cream

about 1/2 cup GOOD aged cheddar (not the kind that comes in a bag!)

I tried to cut the acorn squash in half, because apparently it's possible. But because I don't have superhuman strength, I nuked them in the microwave for eight minutes, and was able to cut them open easily. I scooped out the icky seeds and guts, and hollowed out the insides. Then I placed a pat of butter in each, which immediately melted so I was able to pour some over the tops of the squash. I sprinkled all four squash halves with nutmeg, a tiny drizzle of honey, and a pinch of brown sugar, then stuck them in a 400* oven for about an hour. (They looked done long before they were.) Meanwhile, I prepared the filling. I thought I'd be done long before the squash was, but arborio rice is a pain in the ass--albeit a yummy one. 

First, I warmed up the stock in a separate sauce pan. In a larger pan, I sauteed the onions in about 1 tbsp. butter for about 5 minutes, then added the rice and stirred for two minutes. I added the stock in increments of one cup, each time letting the rice soak up the liquid before adding more. On my last cup of stock, I also added the heavy cream, and salt, pepper, sage, and nutmeg. This took a lifetime to cook, and once it was al dente, I added small cubes of aged-2-years sharp cheddar, and slowly stirred, then covered the pot to let the cheese melt. 

I pulled the squash out of the oven, stuffed them with rice, then put a sprig of fresh rosemary in each and returned them to the oven for five minutes. I realized the rosemary dried out easily and was about to catch my kitchen on fire, so I removed it--but it made my house smell like a pine grove autumn heaven, and did leave a detectable taste in the rice. Finally, I broiled the squash for five more minutes, until the cheese was bubbly and browning on top. 

I took it over to my parents' house when I realized it was brilliant and mind-blowingly delicious. Can you tell I'm proud of myself? I rediscovered the freakin' joy of cooking. 

My Recent Recipe Concoctions-early fall '12

I get asked about my food and recipes quite a bit, and I am super-flattered. I try to always eat clean and vegan and am always inventing new food ideas to give myself a sense of culinary adventure. Like I have mentioned in previous posts, this hasn't always been the case. My husband and I are moderately obsessed "foodies" and to prevent us from dropping dollars at swanky restaurants on the regular, I get creative in my kitchen!

Here are some clean, vegan recipes I posted this month on my Facebook page: www.facebook.com/lindseyforchefitnesswellness, if you happen to be interested.

SPROUT & HUMMUS SANDWICH

I make my own hummus. It isn't difficult; it requires basic ingredients and a food processor. Mine is spicy, just the way we like it at our house! The secret=Marzetti's roasted red peppers + Frontera roasted red pepper hot sauce + a pinch of cayenne and red pepper flakes. 

Ingredients:

2 slices sesame Ezekiel bread, toasted

thick smear of hummus

roasted red pepper slices

baby spinach

Daiya vegan cheddar, if desired

handful of alfalfa sprouts

julienned carrots

splash of balsamic vinegar (optional and definitely immediately before consuming)

 TRUFFLED WHOLE GRAIN PASTA WITH ARUGULA, PORTOBELLA, & STEAMED VEGETABLES

First, cook up a serving of whole grain pasta. Toss with a little extra virgin, some sea salt and pepper. 

Next, steam some mixed veggies. I used broccoli and baby carrots.

Then, preferably in cast iron, sautee sliced portobellas with a little EVOO and red pepper flakes. Let the arugula steam on top when almost done.

Toss it all together and drizzle with black truffle oil.

 STOPLIGHT SALAD

Love these colors!

Toss arugula, pineapple, peppadew peppers, sunflower seeds and raspberry balsamic vinegar in a bowl. I use Fustini's vinegar, which is local to me and life-changing. 

WHOLE WHEAT FLATBREAD WITH HUMMUS, ZATAAR, ROASTED PEPPERS AND OLIVES 

A little Mediterranean flair!

I put the flatbreads in a 350 degree oven for a minute or two, then spread with homemade hummus. 

I topped with pine nuts and zataar (this is a Mediterranean spice blend that is WELL WORTH seeking out. Hummus is not the same without this magic sprinkled on top.) 

Then I added a little oregano, roasted red peppers (Marzetti is my favorite brand) and quality green olives. 

I baked at a low temp for about 30 minutes. I also added fat free feta to the one I made for my BFF, and added a side of Alexia's sweet potato fries (baked in the toaster oven.)

TRUFFLED RICE-STUFFED ACORN SQUASH & ROASTED CAULIFLOWER

A lot of people like chips for their addictive saltiness. I love roasted cauliflower. Cut into florets, pop into an oven at 400 for about 30 minutes after drizzling with olive oil, sea salt, pepper and garlic--and...HEAVEN! 

Acorn squash is my pick of the squashes, the creme de le creme of fall. I poke holes in mine (important to not blow the microwave up!), and microwave for 5-7 minutes until pretty tender and easy to slice in half lengthwise. This makes it take much less time in the oven, and I am impatient. Scoop the seeds and guts out, and drizzle with olive oil, a little raw honey, some salt and pepper, and any autumnal spice you've got on hand, like rosemary, thyme, sage, and nutmeg (I do all of these in small amounts). Roast at 400 for about 30 minutes. I did these on my Pampered Chef stoneware with the cauliflower. Multitask! 

Cook rice according to package directions. You can make instant rice; I just make huge batches of dry brown rice so I can save a bunch in the fridge for other things throughout the week. When it's done, I added a mix of carrots, peas and corn--but feel free to improvise with what you've got. I stirred in some black truffle oil, which just makes everything taste like a 5-star meal, then stuffed it into the squash. If you like cheese, I suggest a sharp cheddar blended into the rice--a little bit goes a long way. Asparagus would also compliment this dish. Get creative and add a squirt of real lemon or some lemon zest or vegetable stock. And if you try it, let me know what worked!

Lindsey. 

My "Why"

"From now on, start with why." -Simon Sinek

Here's mine:

I am 27 and since the birth of my daughter and pregnancy with my son, life has begun to present me with bigger questions, like: what kind of legacy will I leave? What will I teach my children about passion and success? How will I SHOW them that living an abundant life is entirely possible, in a world where so many people claim not to have enough?

For the past three years I have worked forty hours per week as an office manager. All of my jobs and roles in life, whether I loved them or loathed them, have provided me with valuable lessons and a paycheck; but what I have learned since having children is that life is about more than a paycheck, and that once the lessons have been digested, it's time to move forward. In those three years I finished and revised a novel and refined my passion for fitness and natural nutrition, started a blog, and worked through many issues still lingering from my past. My husband and I are renovating our century-old home and would like to finish it at some point within the forseeable future. We also dream of taking our kids on once-in-a-lifetime trips. We don't long to live in a McMansion; we just want to live where we are, debt-free, so that we can give our children the experiences that will serve them throughout their lives.

My dreams: seeing my book in print, building a meaningful business, continuing my education, and most of all helping other people achieve their own versions of success. My why: my children, the health of my family, and to live the way I believe we are supposed to live--not chained to a desk keeping busy for the sake of hours logged, but efficiently and with profundity and passion and purpose.

I decided to become a Beachbody coach because I have had enormous success with their programs for almost ten years, and truly believe in the company's mission to end the trend of obesity. The coach network's focus on helping other people and on personal development just works with my own philosophies, and are what I was doing on my own anyway. Now I have an army of people with me who are doing the same for their own communities and families. What could ever be better than joining forces with a group of people who lift you higher, who believe they can use themselves to make the world healthier? Count me in.

Funny how a good workout mimics life at large--hustle and give it your all in a short period of time, concentrate on your muscle groups and how they work, visualize your results, and in a period of weeks or months, and especially years, success comes and stays.

<-----This little 80s girl believed anything was possible, and I am going to prove her RIGHT! ;)

Dream-doubting. Hit your bottom already, so you can climb.

A few months ago, my sister and I sat at my kitchen table and talked about nutritional yeast and her college mission trips and my unconfirmed decisions about what to do once baby number two arrived. I felt that I wanted to go back to school. Contrary to my earlier existence as a free spirit, I discovered in recent years a penchant for business and development. The idea of making the leap from one kid plus full time job to two kids plus full time school plus somehow contributing financially to my family was still in an embryonic stage.

Dana is eight years younger than me, but there is something about being nineteen that makes one wise. I weighed the options of staying at my locationally convenient, camraderie-filled, low-paying job. It was, after all, something safe...except it wasn't because I couldn't afford a babysitter for one child, and more frequent emergencies were bound to emerge with two. Dana said something along the lines of,"You're scrappy. You always make things work. So if you take a leap of faith, you'll make things work. And if you play it safe, you'll stay where you are." Which is in dream mode: of continuing my education, publishing my novel, starting a fitness business, changing the world. Changing the world is hard to do from a desk.

So I read and researched and made lists and had one-sided conversations with my skeptical husband who nonetheless supports my lofty goals. He knows I am a worker bee when I'm passionate about something, and that seems to be the point: living with passion. What the hell else is there? Submission is pure torture for me and I refuse to play it safe anymore for the sake of false comfort.

I put in my notice. It wasn't easy. I like my coworkers. I am used to my routin. But I LOVE my role as a mom and I love learning and I love fitness and I love writing. And I think it's bullshit to tell your kids to reach for their dreams when you've spent all your precious time taking cover from your own.

Change is scary. If it weren't, nobody would stay stuck the way most of us do. I am pledging here and now, for Ben and Reese and Declan and myself and the world, that I will live with purpose. The only chance I will ever regret is the one I didn't take.

Dana, you're right. When you just jump, you have no choice but to learn to fly.

September Ramble: happiness is a choice

Happiness is a choice. 

Nothing fancy today. No catchy DIY projects or bourgeois vegan recipes...just me getting my thoughts out, and sometimes that's important.

I have learned a tremendous deal about myself in the past year. Becoming a mother, maybe, does that to a woman. You stop thinking in terms of "me" and more in terms of "us." You start considering the legacy you're going to leave.

I used to be immature. I used to be insecure. I used to be the kind of girl who allowed the fear of rejection to inhibit my ability to TRY.  Like so many others, I went through a rough time in my life, a time of fear and pain and rebuilding my life and building the Great Wall of China around myself. Not many people know about that time. Then again, in past years, not many people knew ANYthing about me. I thought I liked it that way, until one day I broke down in the Sears parking lot on my cell phone, to my husband. I'd just moved for the umpteenth time, this time in with him, to a foreign little town where people used a weird thing called "two-way" and everyone was on some volunteer fire department or another and middle-aged women needed the fashion police. I broke down and broke down and broke down. Over and over. I'd managed for a considerable amount of time to hold it together, and then I just couldn't anymore.

The thing is, in the span of four years I'd fled my tumultuous homestead for my original hometown and a boyfriend I was convinced at 18 would save me from my penchant for reckless abandon, got a house with him and two dogs plus eight strays plus furniture, got myself into trouble, got another house with him in hopes we could "fix it," tried to be the mediator for my parents' divorce three hours away during my dad's job loss and my mom's immediate move into some other guy's house, battled an eating disorder, watched my dad battle cancer, quit school twice, drank too much, met a charming but ultimately abusive new boyfriend who threatened to kill me on numerous occasions and stole all my worldly possessions, left my life to move in with my mom and her new boyfriend where my ex boyfriend stalked me and half my life was spent in court or the sheriff's department, worked several horrid jobs, met another abusive boyfriend, met the third abusive boyfriend, etc. Amazing, because during that time, nothing felt so awful.

Then I moved in with my best friend, became a manager for my company, started writing the novel I'd dreamt of penning since age six, became spiritual, found a passion for health and fitness, and met my husband who is a wonderful man with a work ethic from the stars. So WHY in heaven's name did I crash and burn when things were good? I'm sure there are all kinds of psychological reasons for this kind of thing, but I think once life SLOWED DOWN I didn't know how to handle it. When things were smooth, I sabotaged them. I saw red and took it out on people who were NOT the people who caused me to see red. I was basically a little bitch. I knew no other emotion but rage. If you've never felt rage, consider yourself lucky. It's disgusting.

In the past year, I made a commitment to get happy and help people. My friend Ashley is a therapist who must have been sent from GOD to find me and make me realize all kinds of insightful and life-changing things about myself. The first time I divulged all the sordid details to her and cried, it hit me that I hadn't CRIED in who knows how long. It hit me that I wasn't angry, I was SAD. I decided to embark on this great journey to fix myself. Really, it came out of what I'd always loved doing: writing and fitness. Along the way, nutrition came into play. I got crafty. I became a mom to the sweetest thing ever. I started connecting with people again and realizing it felt like ice on a black eye instead of an invasion. I came to the conclusion that happiness is a choice. Trust me, I know many people don't see it that way, and I certainly didn't either, but THINK about it: we CHOOSE who we surround ourselves with, we CHOOSE the dreams we go after and the dreams we don't, we CHOOSE to stay in bad situations out of fear or greed, we CHOOSE to react with a chip on our shoulder, we CHOOSE to say shitty things about other people. Likewise, we CHOOSE to find the lesson in every hardship, we CHOOSE to go outside of our comfort zone, we CHOOSE to work on our personal development, we CHOOSE to give a compliment or a donation or an offer of assistance, we CHOOSE to live our lives with grace despite our fear of the unknown.

I want to be the kind of woman my daughter is proud of. I want her to grow up knowing that everything is possible with kindness and good karma and hustle and love. I want to be healthy and make choices that are based on providing myself and my family with a life comprised primarily of joy. I CHOOSE to wake up grateful for a day many people don't get to have.

I was sparked to write this because I noticed something recently: the more self-assured I become, the more people come out of the woodwork to tear me apart. More people tell me, "Oh, but it's just easy for you. It's not that way for ME." And it came to me that I used to be THAT PERSON. Maybe not out loud. But in my head, I told myself I just wasn't good enough to be as fit or as rich or as happy as so-and-so. And it felt better to be mean.

Au contraire, I have also met so many INCREDIBLY supportive people who have found their own contentedness or passion and are very happy to pass on the bug to everyone they meet, including me. I have chosen to spend more time with THESE people, and less time with the vampires. And to all you sweet and passionate and caring people, thank you--not just from me, but from ALL of the people who you inspire and don't even know you're inspiring.

I don't look down on mean people. I understand their sadness. And I want to help them ditch the excuses and move past the enormity of their pain and realize they DESERVE to live a life bursting with incredible revelations.

Nobody can make that choice but you.

"I'm so full of confetti I could give birth to paper dolls." 
-Zelda Fitzgerald

All about the Avocado!

We at the Forche house adore avocados. Actually, avocado was Reese's first solid food (and is a great source of healthy fat for babies and adults alike). The first time I purchased an avocado, I couldn't stick a knife through it and couldn't figure out how the heck it was meant to be consumed. That was back when I thought Campbell's vegetable soup was a health food, so I've learned a thing or two.


People notice how much we eat them. Also, they notice that I make a hell of a guac. I get lots of questions about this gorgeous green fruit and about making guacamole, so I thought I'd share some tips about avocado--from sitting on display to getting mashed with a fork!

AT THE STORE: When choosing an avocado, don't pick the pretty green ones unless you won't be using them for a while. They aren't ripe yet. (You can ripen an avocado faster by setting it in a bowl with a ripe banana.) Also, don't pick the smooth-skinned blackish fruits either. These are past their prime, and are mushy and discolored inside. (I am shocked that grocery stores continue to sell these, fruit flies and all!) Look for avocados that are just starting to change color (from emerald to dark green), and that are firm but not brick-like. Here's a trick: 

See that little nubbin of a stem? Flick it off. 

See how this one is starting to brown beneath the stem? It's probably got some bruising and discoloration inside. It's just starting to get overripe. However, the skin still has the bumpy green ridges, so while I would NOT buy this in a store, I would cut it up for use at home. (I've had it about 6 days.) 

A perfect avocado will retain a greenish tint beneath that stem. I am the weirdo lady picking off stems in the produce aisle. So what?

STORAGE: I keep avocados in my fruit bowl. If they are with other ripe fruits or veggies, they tend to ripen faster. If you want them to remain a little unripened a while longer, refrigerate them. 

PREP: Once you cut them open, they act like apples and oxidize. This isn't harmful or even untasty, but sort of unattractive, so guac isn't a dish to make ahead. If you're cutting up an avocado as a burger topping, chop immediately before serving. And if using on a salad, serve on individual portions and don't save in the fridge; the slices will brown and you won't want to revisit the salad. 

Ways to make guacamole or avocado slices last longer include squeezing lemon juice on top, coating with olive oil, or leaving the pit in with the fruit. Also, seal a bowl of guac with TIGHT plastic wrap and refrigerate  immediately; serve as needed so a huge gnarly-looking bowl isn't left out on the counter. I recently made a batch of guacamole for my friend Brittany's bridal shower, and I brought it to her in a cooler, with the pit still in the bowl, liberal amounts of lemon juice mixed into the dip and a spare lemon thrown in the cooler for "touch-ups" (SO high-maintenance!), olive oil to seal the surface, and a tight spread of Saran wrap. 

USES: Avocado makes great baby food, and can be mashed instead of pureed (so you don't have to wash your Baby Bullet another. frickin. time. It also creates a luscious ice-cream-like dessert when processed with a ripe banana and frozen. You can even make mousse with it! It is excellent on top of a black bean burger, or thrown into a Southwest salad. I've even tried it broiled with Parmesan and hot sauce. 

But obviously, the best use for avocado is guacamole! I'm not against the store-bought kind, but once you surpass the brief learning curve of guac-making, it's SUPER easy, and cheap, to do yourself. Here's what I do: slice an avocado in half, remove the pit, and scoop out the flesh onto a cutting board. I mash it with a fork and throw in some garlic, salt, pepper and a squeeze of lemon or lime (or both). If I'm feeling ambitious, I may throw in chopped tomatoes or cilantro or red onion. It takes maybe two minutes and is unfailingly a hit.

(Yeah, and forgive my scary chipping mod-pink nail polish in the photos above. I have better things to do than remove my nail lacquer. Like blogging about an avocado.)

Lindsey.  

Tips for Cutting Costs while Eating Clean

This is part of my pantry. It isn't glamorous, but it's semi-organized. 

On these shelves are some of my best tips for cutting costs while still eating clean. 

I've always had an interest in healthy eating, and practiced it more or less (the less being CHEESE!) But now that we've got kids to think about, we have really decided to kick ourselves in the ass and create even better habits. The myth is that to eat a healthy, whole-foods, non-processed diet, you have to spend exorbitant amounts of cash. Lucky for you (but not so lucky for your excuses), this myth is just that--a myth. 

True, the start-up costs of healthy living can be heftier than the usual generic boxed garbage. There are always coupons and mark-downs on garbage, and rarely on produce or items in the natural foods section. Just remember this: YOU VOTE WITH YOUR DOLLAR. If you're willing to spend a little more at first and commit to buying quality food, you are promoting health with your money and your choices. The more people who do this, the less the good stuff will eventually cost, and the less demand for garbage there will eventually be. Simple. Maybe I'm idealistic. Maybe I should live in Ann Arbor. (I wish!) But I believe it's possible to change things, and I believe that every person is a cog in the wheel. I also believe that we will see a shift to a more natural approach to life, as diseases caused by diet and lifestyle continue to rise and healthcare continues to get more cray-zay. 

SOME TIPS TO EATING CHEAP & CLEAN

(and they don't involve extreme couponing!)

1. Make your own marinara sauce. You can find recipes just about anywhere, but the premise is simple: garlic sauteed in 1 tbsp. olive oil, a can of crushed tomatoes, & spices. I use fresh basil and marsala cooking wine and crushed red pepper, but anything goes. The longer you simmer, the better it gets. But the best part is that it's a fraction of the cost of quality jarred sauce, especially if you stock up on tomatoes when they're on sale. The other ingredients only cost you the first time, then they're on hand for a while. Minced garlic can even be purchased in little glass jars that keep in the fridge for years. The lycopene and nutrient content of canned tomatoes can be even better than fresh, especially in the off-season, but there's no reason you can't use freshly crushed tomatoes instead! The cheap jarred sauce, BTW, is loaded with sugar and shit-tons of ingredients, and IS NOT healthy. If you are used to this trash, you may find that your homemade sauce tastes a little unsweet to you. Keep experimenting with ingredients, and remember that your tastebuds adapt. 

2. Stock up on stock! I use low-sodium organic vegetable broth in a myriad of recipes. It can replace lots of fattening stuff. You can make your own, too, with veggie scraps, for even more  of a bargain, but I'm a little lazy about it. Use the Red Laser app on your phone to compare prices in different stores, or buy in bulk. Soups are easy and cheap, and can be frozen, so this is a great pantry staple. 

3. Buy dried beans. My local Kroger store has bins in the natural foods aisle, with beans and rice and nuts and even dried cereals. These are a fraction of the cost of canned, as you aren't paying for packaging. They take longer to prepare, as they need to soak, but if you make a big batch you will have them on-hand for meals in a pinch. 

4. Invest in some Tupperware or BPA-free containers for beans, legumes, seeds, nuts, rice, etc. This will enable you to forgo the packaging and buy the bulk/bin stuff, and store it nicely.  The more you can buy this way, the less you will spend in the long run. On average, I spend about 1.29 for a can of beans that will last one meal; for 3 pounds of dried (which will yield approx. 3 times as much once soaked, and will last many meals), I spend about $5.00. The savings is even bigger for other items, like brown rice or granola. 

5. Stock up on cheap pantry "meal bases." If you do this strategically, buy on sale or in bulk, etc., you should mainly only be doing your weekly shopping for fresh produce. For instance, pasta, rice, beans, stock, canned tomatoes, potatoes (no, they're not the freakin' devil unless you eat them daily or fried), even sweet potatoes--these are relatively cheap and can be sold in large portions. They can be the basis for any meal. Bread can be bought in bulk on sale, and frozen (or home-made!). 

6. On weekends or off days, make up a few batches of the above staples and put them in the fridge. If you have some whole grain pasta or brown rice already made up, you will be more likely to grab it and toss it with some veggies and herbs for a healthy meal, than to run to Toxic Hell when you're pinched for time. This will lessen your excuses for spending on fast food meals and later dumping your rotten produce because you "didn't have time" to use it. 

7. Buy the off-brands of freezer and sandwich bags, and paper towels. The only thing I buy namebrand is cling wrap, because I always waste my generic roll when it sticks together, and the namebrand generally doesn't stick. I like my food to be of the highest quality, but I could care less what brand of sandwich bag I use. If eating healthy is expensive for you, think of the things you can do without. Another trick is that if you use a bag for half a cucumber for one day in the fridge, and then you use the cucumber but have half an onion to store, use the same bag. I even go so far as to rinse and dry my bags that haven't been soiled by their contents, and reuse them. I'm not a complete psychotic cheapo, and I do this more for the environment than for saving money, but hey--every penny counts!

8. Make bigger batches of meals and store leftovers in the fridge or freezer. I used to always throw out leftovers. Now I take them for lunch or repurpose them (for instance, stir fry can go into the next night's fajitas). 

9. Plan your shopping trip before you go. I am a list-a-holic, I know--but I think it's really helpful to divide my list into the sections of the store, and only put on my list what I am going to use that week. I sit down with my recipe books and get a rough idea of what I want to make; then I look at what needs used up, what I have on hand, and what I'll need. When I go to the store I try my damndest to stick to my list, and I don't traverse aisles in which I don't need anything. 

10. Find out which stores have which products for the best prices, and plan your trips accordingly. For instance, my beloved frozen Cascadian Farms squash can be found at many stores in the town where I usually shop, but is cheapest at Meijer in another town. I don't get it unless I'm at Meijer, nor do I make a special trip. (I used to, though!) If I'm at Meijer, it's an item I specifically seek out to stock up on. I generally know where I will find my favorite items for the best price, so if there's a major difference, I won't buy it except in that store. (I've never been a haggler, although all you hagglers out there might be able to try price-matching!)  Red Laser, again, is a good app for comparing prices. Lately I have been going to the Kroger that has another (more health-oriented) market just across the street. I get my cheapies at Kroger, and the other stuff across the street, and I don't have to make two trips. 

11. Make friends with the farmers market. Seriously! My biggest surprise in this journey is that local, organic produce sold at the farmers market is not only affordable, it's usually downright CHEAP. Not to mention it tastes better, is better for you, AND is better for the environment. Just this weekend I visited a local market and bought two heirloom tomatoes, a bunch of swiss chard, a bunch of kale, two zucchini, one summer squash, two eggplants, and a dozen peppers for seven dollars. The people selling their wares are so excited about what they've grown, and like to answer your questions and give you tips and recipes. Much better than buying junk off a truck from God knows where in the produce department, with no clue how long it's been sitting there or what chemicals it's been doused in. 

12. Freeze your produce. I am SO doing this this year, especially because we have some major life changes coming up and I'm unsure what our new budget will be like in the winter. There are tips online for how to do this. (For instance, veggies should be blanched first.) This way, you're not spending a fortune on out-of-season produce, or having to resort to something nasty in a can. Frozen vegetables at the store are actually very healthy, as long as the vegetables are the only ingredient--but once again, you're paying for packaging. Buying local and freezing reduces all of those extra costs. 

13. Plant a garden. This is another one I am serious about doing next year. In my reading, I've come across many statistics that show families with moderate-sized gardens save $700-$900 per year on groceries. Not only that, but you'll also be doing your part for the environment. I am looking forward to teaching Reese (and myself!) to appreciate the beauty of nature, and what better way to do this than to grow our own produce?

14. Take a cooler. My husband is the champion of this, because he works long hours in an ambulance. He doesn't use this as an excuse to subsist on junk food, and you shouldn't either. The last time we went on vacation with a long car ride ahead, we packed hummus and veggies and canteens of water. You will be less tempted to stop at a roadside restaurant or rest stop for junk food to "refuel." We rationalize by treating ourselves to a quality restaurant or two on vacation, and save our money by packing the rest of our meals. 

Remember, generic sugary fake food may be cheap in the short run, but PLEASE consider the cost to your health. It may be difficult to think long-term enough to get past the fast food cravings, but if you can hold out for a while and give it an honest try, you'll be SHOCKED how much better you will feel, how much your cravings will subside, and how compassionate for yourself, for your kids, for others, and for nature you can become. 

My best advice is this: Be creative. Do your research. Don't dismiss your health on the false pretext that health is unaffordable. Can you afford to lose it? 

Any tips of your own? 

Lindsey. 

On a Green Smoothie Kick!

Because I don't own a juicer (although I really WANT to own a juicer. Pretty please, Ben? Christmas present? Hint: Vitamix. Or at the very least, a good Breville?), I have been concocting the next best thing: smoothies. I make them in my little Ninja food processor. 

If you need a good reason to juice/smooth, read some inspirational, hilarious wisdom by Kris Carr, or watch the jaw-dropping documentary Fat, Sick & Nearly Dead. Learn about the INSANE amount of nutrition you can pack into a 16-ounce glass, how you can get your fruits & (mostly) veggies without having to really taste the less appealing ones, and what this can do for your overall quality of life. One interesting factoid: the bioavailability of many foods is actually quite low; in other words, when eating a salad, we're not always reaping every nutrient. That's because most of us don't chew long enough to break down the food enough for our bodies to use it. Juicing eliminates this problem. The juicer not only makes all those green leafies easier to swallow, it also helps extract more nutrients for our consumption. 

If you, like me, sadly do not own a juicer, or even a food processor, you can use a blender or some sort of smoothie-maker. 

I have been doing this just about every morning for breakfast, and I cannot even describe how much better I feel when I start my day with a powerhouse glass of nutrients, as opposed to a bowl of cereal or something. There are a million varieties, and generally you can use the produce you have on hand--just be sure to include some greens! To cut the veggie taste, always throw in a bit of fruit, but never more fruit than vegetables. Here's my current breakfast!

Lindsey's Green Smoothie

1/2 peeled cucumber, sliced

1/2 avocado

1/2 banana

1/2  loose cup mung bean sprouts

1.5 tbsp. chia seeds

liberal amount of cinnamon

dash of agave

handfuls of greens: spinach, romaine, arugula, kale, chard, or a mixture of whatever I have. 

1/2 c. coconut milk, unsweetened

Blend all ingredients! Serve immediately. 

TIP: If you have a small food processor (like I do), you may want to blend the greens and milk first, and then add in other ingredients and blend again. 

Look at that pretty sage color!

If you juice or make smoothies of your own, I would really love to see your best tips and recipes! I'm new to this, after all :)

Lindsey.

Acorn Squash Pizza with Portobella, Arugula, and Hazelnuts

I am seriously impressed with myself. 

For months, I've been meaning to make Tosca Reno's Eat-Clean pizza along the same vein, from her newish vegetarian cookbook. It calls for caramelized onions, and I didn't have onions, though hardly anything tastes more savory and delightful and autumnal as a caramelized onion, especially with fresh thyme and balsamic reduction. Her recipe also uses a thing called "yogurt cheese," which she concocts with cheesecloth and a sieve and plain yogurt, but I'm not eating yogurt these days--and soy yogurt is not exactly my cup of tea. And there are some other differences, like spices I didn't have on hand, and the fact that I refuse to wait an hour for the squash to cook in the oven when it's just going to be pureed anyway, annnnd come to think of it I believe her version uses butternut squash. I like butternut squash, but I LOVE acorn squash, and my lone little orange-&-green acorn squash was growing sad on the counter. 

So, in a way, my recipe is almost entirely different from Tosca's, but she was the inspiration behind it. (And if you are interested in living a clean lifestyle, you should check her out! The link above will take you to her inspiring site.)

Acorn Squash Pizza with Portobella, Arugula, and Hazelnuts

Ingredients:

pre-made or store-bought whole wheat pizza crust

1 acorn squash

about 3 handfuls fresh arugula, also known some places as rocket

about 5 large portobella mushroom slices (prepackaged at the grocery store), chopped into bite-size peices

extra virgin olive oil

1 clove garlic

thyme

nutmeg

herbes de provence

1/4 c. raw hazelnuts, chopped or run through a food processor

sea salt and black pepper

Directions:

Preheat oven according to package directions. 

Microwave the squash for about 5 minutes, after you've poked a few fork holes in the flesh. You should be able to stick a utensil easily through the squash when it's done. Remove, cool a bit, cut in half, and scoop out the seeds and guts. 

Scoop squash from skin, and run through a food processor with a drizzle of EVOO, garlic, and liberal amounts of thyme, nutmeg, and pepper, with a dash of salt. 

Sautee mushrooms in EVOO with herbes de provence (and some rosemary, if you have it!), about 5 minutes, preferably in an iron skillet. (Everything comes out better in an iron skillet, plus you get a little dose of iron in your meal!) Turn heat off, and pile arugula on top of mushrooms. Let sit about 30 seconds, to slightly wilt. 

Spread pureed squash onto pizza crust. Top with mushrooms and arugula, then chopped hazelnuts. 

Bake according to the directions on the pizza package, or until crust begins to brown. 

*

Not only does this pizza taste pretty decadent, it also gets some points in the looks department!

If you're not a vegan, feel free to add a little Parmesano Reggiano on top. I think mozzarella would be overkill. (So says the former Cheese Queen.) 

And remember, the caramelized onions can only make a good thing even better! Another addition I might try in the future is a sprinkle of chopped kalamata olives, or some roasted zucchini or eggplant. Remember to use what you have on hand; with a little creativity, you'll find yourself having more fun in the kitchen and making less trips to the store for (unnecessary) ingredients.  

Bon Appetit!

Lindsey.