Smoker? Don't Even Know 'er

Well, Hello there! After a bit of writer's block/hiatus/death-by-calendar, I'm back.  Thanks Carla, for giving me the kick that I needed to sit down at the laptop again.  If you thought I'd kicked Paleo to the curb, you're wrong.  Still eating clean, just maintaining the dial closer to the 80% Paleo mark than the 100% - there's been some beer accompanying the warmer weather, and it definitely wasn't the gluten free variety. 

We're always trying to find ways to make the two biggest staples of the Paleo diet, meat and veggies, look more attractive on the plate and go down tastier (There's a comparison there, but I think it best to leave that one alone.)  In reality, our dinners typically, on an average day, are normal.  Very normal.  They end up grilled with seasoning and steamed or roasted with seasoning. 

This is how I feel about dinner: wanting something glamorous, which my favorite cookbook, Well-fed, easily provides -- but typically, ending up with 'Everday'.  I've now discovered, well, actually am still discovering, how to completely fall head-over-flank in love with meat and veggies again.  We've started smoking.  And while we're still novices, I can see the potential for greatness.  Smoking goes hand-in-hand with attentiveness, which makes it absolutely perfect for me.  It's perfect because Chris and I are using it to train and expand our attention span.  Along with smoking, we are old-fashioned-charcoal barbecuing again.  And I'm here to convince you, that, at the beginning of the summer, you need to do the same. 

 

 

Over the years, because of time, schedules, and flat-out convenience, we've evolved into gas grillers.  And this, like everything else in our lives, is designed to bring us more time to add more things into our schedules.  By gas grilling, we can cram yet another event or appointment into our already busy days.  And for some days, this is exactly what you need.  Throw a hamburger on a gas grill, and you are eating in 30 minutes, which might just be at 9:00 at night.  But by adding a charcoal grill or a smoker or both to your patio, you have just exponentially increased your meat and vegetable taste variety.  There are tons of charcoal and chip types, which will flavor your food unbelievably.  We bought "Wicked Good" Weekend Warrior Charcoal Blend, made from tropical timber wood.  We added to that a pile of wood chips made from the whiskey barrels used by Jack Daniels.  Half an hour to heat up, kabobs, squash, and egglant basted in oil and placed on it, and we were eating crazy flavor in just under an hour.  Seriously, make-you-kiss-the-Jack-Daniels-bottle-and-yourself flavor.  And I had forgotten, that because of 18 years of busy lives, that charcoal grills are essential in cooking real food, flavorful, lovingly cooked food. 

 

Smoking is the next adventure step up.  C'mon, all the cool kids smoke right? If it's smoking a pork butt, a brisket, or a side of wild Alaskan Salmon, yes.  It's a commitment - you commit to the relationship with your meat for the greater part of the day, meaning hours and hours.  A friend of mine gets up at 5 am to start smoking his meat for the evening. We got 2 pork butts done in 11 hours- meat on the grill at 8 am, eating at 7:30 pm.  Smoking blocks the meat from the direct flame of the charcoals or hardwood, and allows the smoke to fill the grill and flavor and cook the meat over hours.  The reason it requires a committed partner in the relationship is because the temperature must remain low to cook it at the right speed.  Letting it get too hot will dry it out.  But, if you give it plenty of attention, your butt can be shredded and perfect too. 

 

There are many investment levels of this adventure.  You can run to Wal Mart and get a basic, cheapo charcoal grill and start small.  Smokers also can be inexpensive, if they are smaller.  You can get a combo, which is what we did.  The Big Green Egg is an investment for sure, but it does both, and it bakes - I will be trying the Meatzza on this one eventually.  Keep your gas grill, because it's a security blanket, and will let you feed people quickly and conveniently.  I'm not giving mine up - it's like a microwave to my charcoal grill now -- sometimes you want or need the microwave.  This weekend, we're going for beef brisket, or possibly another pork shoulder/butt.  Now go get grilling old school.  Fire it up, put the classic tunes on, clear your schedule, and enjoy the day and the people around you.  And the more you smoke or grill, I guarantee there will be more people around you to enjoy.

The Winds of Change They Are A'Blowin'

Maybe it's just me, because people talk to me about Paleo, or because I'm in places where I will find Paleo references, or maybe the surge of Paleo information is just starting to gain momentum.  I actually think it's the latter.

My hairstylist today asked me if people are always telling me their medical stuff or asking me medical questions because I'm a nurse, and I responded with my own question: "Do people always apologize about their bad hair day or discuss their hair problems with you when they see you out?" We both realized that part of the job is to be a resource to people, whether you are in the mood to be resourceful or not.  The Paleo lifestyle is the same way.  Those that are curious find those that live the lifestyle, either to get more information or to find out just how freaky we are.

Yesterday, WJLA, the ABC affiliate in Washington did a story on the Paleo Diet (paleo-diet-helps-fairfax-family-shed-pounds-stay-healthy.)  This family talked about how they've lost weight and feel better. The parents were feeding their little kids a mostly Paleo Diet. Now, the morning news anchors were definitely acting a little awkward talking about it, but they at least didn't dis' the lifestyle at all.  The Paleo Diet tends to fit in better with the west coast mindset, so it will be interesting to see how the Washington DC population responds to it. 

The aforementioned hairstylist has been eating a Paleo Diet since right before my previous appointment, which was 6 weeks ago - c'mon, these kids make my hair gray.  6 weeks is all I can muster before I start rocking the headbands - daily.  I asked him today how it was going, and he's loving it.  He has the same difficulties as everyone else - food prep time, finding good food out, eating throughout the day - but he was amazed at the weight he's lost and how much better he feels.  He did, however, experience the dreaded morning-after-a-cheat-meal symptoms, and I told him that's pretty much the secret to minimizing your cheats. 

The coaching staff of my son's football team have become converts.  We have watched them shrink during the spring indoor season, getting leaner, and now they are even hearing the compliments from the rival team coaches.  They coach practice, holding their little tupperwares of apples and meat, water bottles never very far away.  None of us have any use for the concession stand anymore, and our post-game debriefing last Saturday was a crab feast - yes, Maryland Blue Crabs are definitely Paleo, even with the Old Bay. 

Finally, this month's Outside Magazine has an article called, and this is my FAVORITE, "The Truth about Paleo - Why the Caveman Movement is Here to Stay" June, 2013.  They've done a few articles before, but this one seems to be hitting the wave of Paleo information, the wave that's hitting main stream society.  

I'm noticing the movement, and I'm happy.  This country needs to eat better, we need to teach our kids better food choices, and the obesity related health crisis in the U.S. can be, at the very least, diminished.  Because, as a nurse, I see what diabetes, hypertension, and cardiac disease looks like after years of overeating crap.  Even if it's a small advocacy, share the way you eat, and why you eat that way, with others when they ask.  I've had a few converts because of it, and they all have been happy.  A few try it a few weeks, then give up, but guess what? After a couple of weeks off, they go back.  They want to feel that way again.  Don't be afraid to share the benefits with others.  It's catching on, I can feel it. 

Eat this TONIGHT

I have to talk about some good food.  With the spring sports schedule in full throttle at our house, we've been eating a lot of meals out.  The schedule lightened just a miniscule amount this week, allowing me to stay in and make dinner - two days in a row!!!

The recipes are so good, I feel compelled to share them. All of the recipes are at the bottom of this post if you don't have the cookbooks.  They are not my own, although I tweaked each one a bit.  They come from the Well Fed cookbook by Melissa Joulwan, which has become Well Worn in my kitchen, covered in various splotches of coconut milk, tomato sauce, and chimichurri, and also from Everyday Paleo by Sarah Fragoso, the first Paleo cookbook I bought over 2 years ago, and still one of my favorites.   

Tuesday night was Italian Sausage and Eggplant Strata from Well Fed.  Think homemade Eggplant Parm without the Parm.  No cheese or breading of course, but amazingly flavorful.  And, it gets better each day as the flavors soak together.  It was reminiscent of my lasagna making days, in that I had multiple bowls and pans going at once, so clean up was a little ongoing.  However, my 21 year old, definitely Non-Paleo neighbor came over to watch a movie with us, and had a plate of it.  She said, "This is so good it you could have made it for a really nice restaurant - that's where I would expect to eat something like this." What???!!!! But she's right - it's that good. This is an excellent one dish meal, that can be made in about 1.5 hrs start to finish.

Last night I opted for chicken and vegetables, so I chose The Best Chicken You Will Ever Eat and Cocoa Cauliflower from Well Fed, and Brussels Sprouts 'n' Bacon from Everyday Paleo.  Had an extra teenage boy in the house who was skeptical about the vegetables, both choices far from his usual eating habits.  He tasted each, and along with my son, proceeded to devour both the cauliflower and brussels sprouts.  I can't believe I had to tell them, "Step away from the Brussels Sprouts with your hands up, and no one gets hurt."  The title of the chicken recipe is a dare.  She is daring me to disagree, and that's a lot to proclaim.  I will agree that it is in the top 5 chicken recipes I've had.  Putting a whole chicken on my grill's rotisserie after soaking it in lemon, garlic, and olive oil is among my favorites.  This is completely different and worth the adventure. 

The Cocoa Cauliflower has become a 1-2 times weekly side dish.  It's quick, easy, and blows people away with the flavor.  Here are all the recipes.  You're welcome.  De Nada.  Di Niente.  Now go make one of these for dinner!

The Best Chicken You Will Ever Eat, from Well Fed
Brining: 2 hrs
2 garlic cloves, whole
8 c. water
3 Tbsp salt
1/2 tbsp coconut aminos (tastes like soy sauce)
1 bay leaf
1 tsp whole coriander seeds
1 tsp whole cumin seeds (didn't have those, threw some ground cumin in)
1 tsp whole black peppercorn
2-3 lbs boneless chicken breasts

Spice Blend
1 Tbsp ground cumin
1 Tbsp curry powder
1 Tbsp chili powder
1/2 Tbsp ground allspice
1/2 Tbsp ground cinnamon
1/4 Tbsp ground black pepper
2 Tbsp coconut oil, melted

Secret #1: Brining
"You will think this step is not necessary.  You will, perhaps, find it too fussy.  Ignore those feelings and put the chicken in the salty spa.  Trust." Joulwan's words.  Very important step.

Place the garlic cloves on a cutting board, and place the flat side of a knife on top of them.  With your fist, lightly strike the knife to crack the cloves and discard the peel.

Place a 1 gallon ziplock inside a large bowl so it's standing up.  Pour the water into the bag, then add the garlic, salt, coconut aminos, bay leaf, coriander seeds, cumin seeds, and peppercorns.  Stir with your hand or squeeze the bag to dissolve the salt, then add chicken to the bag.  This will look a bit unappetizing.  Avert your eyes.

Seal the bag and place the bowl in the refrigerator for 2 hours, then rinse the chicken well and set it in a collander to dry while you move on to Secret #2.  If you want to want, you can stop here, wrap and refrigerate the chicken up to 2-3 days before continuing.

Secret #2: The Spice Blend
Preheat a gas grill on high heat, with the lid closed, 10 minutes. 
Place all the spice blend ingredients except the oil in a small bowl and mix with a fork.  Pour the melted oil into the spice blend and combine with a fork.

Coat the chicken pieces with the mixture, by hand or by tossing in a bowl.  Place the chicken smooth side down on the grill, close the lid, and cook for 4 minutes.  Flip the chicken, cook for additional 3-4 minutes with the lid closed, until the chicken is browned and cooked through. 

Serve with Moroccan Dipping Sauce
Juice of 2 lemons, 1/4 cup
1 clove garlic, minced
1/2 tsp ground cumin
1/4 tsp paprika
pinch cayenne pepper
1/2 tsp salt
1/4 tsp ground black pepper
1/3 c extra virgin olive oil
1/2 c fresh cilantro leaves, minced (2 tbsp)
1/2 c fresh parsley leaves, minced (2 tbsp)

Whisk together all except last 3 ingredients.  Once combined, gradually whisk in oil, then stir in fresh cilantro and parsley. 

Brussels Sprouts n Bacon, Everyday Paleo
6 bacon strips, diced and cooked crispy in a skillet, bacon grease reserved
1 lb brussels sprouts, steamed for 4 minutes, then stems cut and quartered
1 tsp garlic powder - I added a Tbsp fresh chopped garlic
1 Tbsp dried thyme (didn't have any so I used marjoram, tasted good)
salt and pepper to taste

After the brussels sprouts are quartered, toss in a large bowl with bacon pieces and the grease.  Add the seasonings, then spread into a glass baking dish.  Bake 30 minutes at 350, stirring once during baking time. 

Cocoa-Toasted Cauliflower, Well Fed

1 head fresh cauliflower cut into florets or 1 bag frozen, thawed
1 tsp paprika
1 tsp unsweeted cocoa, I use Natural Zing raw organic from Common Market
1/4 tsp salt
1/4 tsp ground black pepper
1 clove garlic, minced
1 Tbsp coconut oil

Preheat the oven to 400.  Cover a baking sheet with parchment paper. Place cauliflower florets in large mixing bowl. 

In a small microwave-safe bowl, mix the paprika, cocoa, salt, pepper and garlic and coconut oil.  Microwave 15-20 seconds until oil is melted and spices are fragrant.

Drizzle the oil mixture over the cauliflower, then mix for 2 minutes.  It's important to continue mixing to get into all the little cauliflower crevices.  Taste, and adjust seasonings as you like.

Spread the cauliflower on the baking sheet, and roast in the oven for 25-30 minutes until tender with some brown spots.  Note: I've cooked it longer, until it gets a bit of a crunch, and it's delicious that way also.

Italian Sausage and Eggplant Strata, Well Fed (I've made a few measurement adjustments to her recipe)
3 1/2 lbs globe eggplants, about 2-3
2 tbsp coconut oil, melted
3 lbs ground pork
3 tbsp Italian Sausage seasoning (4 tsp dried parsley, 1 Tbsp dried italian herbs, 2 tsp ground black pepper, 2 tsp garlic powder, 2 tsp paprika, 4 tsp salt, 1 tsp crushed red pepper flakes, 1 1/2 tsp fennel seeds)
1 tbsp coconut oil
4 cloves garlic, minced
2 28 oz cans diced fire-roasted tomatoes (Muir Glen is what she uses, and me too - low acidity)
8 large basil leaves, slivered (I used dried basil, worked fine)
5 eggs
salt and pepper to taste
2 tsp extra virgin olive oil

Preheat the oven to 400 degrees.  Cover a baking sheet with parchment and brush a 13 x 9 pan with some of the olive oil.  Slice the eggplant into rounds, about 1/2 inch thick and place on baking sheet.  Brush the eggplant with coconut oil and sprinkle with salt and pepper.  Bake for 20 minutes and allow to cool.  Reduce the oven temperature to 350 degrees.

While the eggplant is roasting, crumble the ground pork into large mixing bowl, add the seasoning and blend well.  Heat a large saute pan over med high heat.  Crumble the pork into the pan, and break up large chunks.  Cook until the pork is nicely browned, about 7-10 minutes.  Remove the meat to a bowl and return pan to stove. 

Reduce the heat to medium, add 1 tbsp coconut oil and garlic to the pan.  Cook until the garlic is fragrant, about 30 seconds, then add tomatoes and basil.  Stir to combine, increase heat and bring to a boil.  Reduce heat to low and simmer uncovered until slightly thickened, about 10 minutes.  Season with salt and pepper.  Remove from heat and allow to cool to room temperature.  When the tomato sauce is cool, whisk the eggs in a small bowl then blend them into the sauce. Warning: this will look disgusting, but keep going. 

To assemble the strata, place a single layer of eggplant in the bottom of the greased 9 x 13 pan.  Sprinkle half the cooked pork on top of the eggplant, then top with half the sauce.  Create another layer, eggplant, pork, then sauce.  Build your final layer with eggplant, and spread the remaining sauce on top. 

Place in the center of oven, bake for 30 minutes.  Remove the pan from oven, let it set for 30 minutes.  Lightly brush the top with olive oil and sprinkle with fresh basil if you have it. 

Happy Eating - I had the chicken for breakfast this morning, with an apple.  For lunch, it will be brussels sprouts and eggplant strata. Enjoy!

Shavers and Whores

"Worry about yourself."

That's what everyone says, and I should take that advice someday.  But for right now, I worry about a lot more than myself, and if I could manage to stop I would save myself a few gray hairs and blood pressure points.  Of course we all worry about things beyond ourselves: our kids, our families, war, personal devastation of any kind.  Those are all important things that we should worry about - but that's not what I'm writing about.

I'm writing about Shavers and Whores, because they impact one hour of my life when I'm trying to better myself, even though I should be ignoring them.  Because, you see, among the convivial, teamlike, encouraging and supportive environment that makes up most Crossfit gyms, there are Rep Shavers and Clock Whores.  And they are supportive along with all the other people.  As they finish before you, they come and stand next to you and say, "C'mon, you can do it - you're almost done."  And there goes my sanity, right when it's at it's most fragile point, in the last stretch of a grueling hour that I use to make myself better and happier, not angry.  In hindsight, the anger acts a bit like jet fuel, providing super-human strength and endurance when I need it most.

The Clock Whore: This is the guy or girl that wants a great time to write on the board, above all else.  He or she wants to be up there with the hard core athletes, the ones who might be blessed with God-given talent but also have worked their butts off to achieve the level at which they compete.  The Clock Whore (ha, I was going to make that a CW but that's my husband's initials and he definitely is NOT a Clock Whore, so I would probably have to pay dearly for that) does not care about form or technique, would never "no rep" themselves and try again for better form, and is asking, no, BEGGING, for an injury.  There are times when people focus more on form, and time when people try to increase their speeds.  But keeping both in mind will prevent injury and allow for many more years to work on their next PR (that's Personal Record in case you're out of the loop).

The Rep Shaver: This is just a cheater.  If everyone is working out as a group, and you must say to yourself, "18, 19, 20, 49, 50 - Close enough, done," then your time looks good with the rest of the group.  And I hope you feel better in that brief moment of finishing with everyone else.  But this elusive success is short-lived, and failure has longevity.  This is where I say, "You are only cheating yourself."  And that's true, so why do I feel violated? I think it's because of  -- return to paragraph 1 -- I have a hard time worrying about myself.  But also, I have a hard time letting you take the same credit for the hard work and counting Every. Single. Rep. that I do. 

If you suspect you sometimes take the easier road and fall into the Shaver or Whore groups, here's some advice: Stop Selling Yourself Short. You are capable of doing and completing the workout.  It might take you longer than it takes another person, but who cares? After all, when the same workout pops back up 6 months from now, what do we do? We check our previous times and weights.  If they are honest numbers, then challenging them is fun! There's no better feeling at the end of a workout then to say, "New PR.  By 30 lbs and 3 minutes." It's then that you know your investment in discipline, time and money is paying off.  You are getting healthier, stronger, and faster. 

There are many workouts where I am questioning my ability to get through even as the coach is counting down to start.  It's also frustrating to see everyone else finish, knowing that I have a little bit or a lotta bit of the journey still ahead of me.  There is no point in cheating myself.  For that hour, on that day, with whatever is going on in my life, with however I feel, I will complete it to the best of my ability (Yes, that includes muscle soreness, colds, allergies, and hangovers.)

Okay.  Now I'm going to go worry about myself.  I've got exactly one hour before the kids get home, and then I get to worry about someone else again. 

Spring Cleaning (Up)

I'm not trying to incite a riot or cause a panic, and I'm certainly not trying to raise your blood pressure.  But I'd like to remind you that here in Maryland, the temperatures are starting to rise.  Today will be in the 70s, and May is right around the corner.  You know what that means: less clothes/more skin showing. 

If you've put an article of clothing back in the closet because it just isn't fitting right, or if you're spending more time staring at the trouble spots in the mirror, you have time to fix that problem before the shorts and tank top weather approaches.  Ok, I realize that most of the guys don't wear tank tops.  But you do probably cut the lawn shirtless from time to time.  No one wants to show off big flubby grandmother arms in the summer, or tuck in a t-shirt only to have it press against the gut, making you look like a water balloon smuggler. 

We all have room for improvement, and now is a great time.  Motivation? Warm weather, bathing suits, vacations, looking better now that the ski parka is off. Means? Farmers' Markets and vegetable stands are opening back up for the season, gardens can be planted, and fresh meat is aplenty at the local farms.  Rockfish season begins, and we live in close proximity to the best rockfish, in fact the best eating fish, around.  The Chesapeake gives us great fish, oysters, and above all, blue crabs.

Look at your diet, and think about how you can improve it.  I had cheat meals Friday, Saturday, and Sunday nights.  They weren't horrible cheats, but 3 in a row is definitely the wrong direction.  This tells me that, at least until next weekend, there is NO ROOM for cheating.  I actually receive comfort now from eggs and roasted peppers, and eggplant and ground pork, when in times past my comfort would have come from a big ol' bowl of pasta bolognese. 

Even though Chris had a shed delivered and put on the spot that has always been my garden, I'm planning my new and improved, smaller garden for spring.  There is a fantastic farm stand right down the street, so I'm going to rely on them for most things, but I will plant some zucchini, squash, peppers and green beans.  It's never too late to fix your current habits.  If you've been cheating more than usual, like I have, cut it back.  If you've added back more meat and less veggies, turn the plate around.  If bacon is becoming your staple at every meal, make it a once a day reward.  If you're too busy to work out, carve the time in.  Memorial Day, the unofficial start to summer is a mere 4 1/2 weeks away.  Get yourself together, starting now.  3-2-1 GO.

Make a Difference. Now.

We hear it all the time.  Just Do It.  Just Do Something.  Make a Difference.  There are opportunities all around us, all the time.  Are your eyes open to them, or are you too busy to notice? In my nightly scouring of the internet while Chris watches Wicked Tuna, I came across a beautiful posting amidst horror and tragedy.  www.Crossfitsouthie.com, South Boston, created an honorary WOD for the Martin family who lost their beautiful 8 year old son in the marathon bombings on Monday.

Part of the reason they did this is the officer on the cover of Sports Illustrated this week, on the right, is a Crossfitsouthie guy. 

 

So, their box decided to do something, and now boxes all around the world are doing the same.  You aren't part of a Crossfit affiliate? No problem.  Do a workout that you think is similar, and donate. 

https://www.youcaring.com/mmwod.  Tomorrow, www.crossfitfrederick.com is sponsoring this workout and busting out some burpees and chest to bars for a great cause. 

 

You can donate whatever you like.  I'm working tomorrow, coming home, and doing some version of this in my garage.  I hope to God I will never be in shoes similar to the Martin family.  But I have a deep understanding and picture of what their immediate and long-term future looks like: grief, pain, frustration, anger, and obstacles.  Surrounding all of this, a huge financial burden.  The mother has a TBI, or Traumatic Brain Injury - that can be minor or very major.  The little daughter has lost a limb.  Their son lost his life. 

 

If you ever catch yourself asking, "How can I help?" this is a small, but very personal way.  It honors a fallen American and the brave that risk their lives for rescue.  Make yourself feel something before you give.  Give yourself a hardship, hence the workout, so that you can remember that you are doing what others cannot. 

 

He only wanted Peace.  You can lift a bar, and jump around.  I will give this little guy 5 rounds of 15 of my absolute BEST attempts at Chest to Bar pullups. 

 

I prefer to call them "Chest in the general vicinity of the Bar" pullups.  Thank you to Crossfit Southie for pulling this together, although I am not at all surprised.  Now go do something.  

 

Why Do Haters Gotta Hate?

Every day, I hear of someone hating something.  Whether it's in the news as a crime against a person because of who they are, or simply someone disliking something but choosing too strong a word to represent their feelings.  In light of the bombings in Boston, I've been thinking about how hate affects people with no choice in the matter.  What type of monster attacks people who are running for themselves, or for a cause, or for someone else who is unable to run at all? The Boston Marathon is the ultimate pinnacle of success for runners around the world, and it represents Massachusetts Pride right alongside the Red Sox and lobstahs.

From time to time, we all experience Haters.  Yes they bother me, they create doubt, and they eventually force me to be stronger.   Haters/Bullies/Politically Incorrect - there are all kinds of buzzwords. I haven't experienced Hate on a scary, watch your back kind of basis.  But I've experienced, and continue to experience, the judgment, and I'm getting tired of it. 

You see, I eat differently than the rest of America, and I work to make myself strong and fit, differently than many people. My choice to avoid grains, dairy, and soy bothers some people.  I'm not sure why, because I've always taken the approach of "this works for me. If you're interested, talk to me about it."  I feel better without these elements in my diet.  When I re-introduce them, for whatever reason, I feel the repercussions.  I've now been strict Paleo since Jan 1, 2013, and I feel great.  I celebrated my first birthday ever (and there's been quite a few birthdays) without a birthday cake.  I had some www.salazonchoc.com, Salazon Chocolate Bar with Sea Salt and Cane Sugar, and I was happy.  I could have baked some delectable Paleo treats, but that really isn't my forte.  One of my bestest friends on the whole planet is a vegan (I know, really.  No bacon?) and she experiences the same thing, judgments on her food choices all the time. 

I'm not a globo-gym person.   I do "those crazy workouts" not because I've always been a fitness freak, but because I'm addicted to pushing myself. Seeing results makes me push myself even more.  I love thinking my capabilities are within one set of parameters, and discovering my actual abilities are way beyond, simply because I gave myself the challenge.  I also like confronting my weaknesses over and over and over again, waiting for the precious moment when I conquer it.  Your average treadmill emporium junkie will not understand. They do their 40 minutes of 'cardio' and get dressed for work.  I prefer to be smelly sweaty, bad hair, crazy socks, stinky armpits, and inflict my awesomeness on all the other shoppers at Costco. 

But recently, I've gotten a few snarky, "who-do-you-think-you-are" type comments, followed by a "just kidding," (of course they're 'just kidding'), and it definitely challenged my thinking.  For a hot second.  Here's what I think I am: Flawed? Absolutely.  Eating Clean 95% of the time. Pushing myself to accomplish the same results that 25 yr olds are achieving.  Raising my kids in an honest, truthful dialogue.  Saying what's on my mind, when it's on it.  Saving the lives of whoever I can when it's my 12 hours on duty. 

If you've accepted a lifestyle that is not mainstream, don't apologize.   Others will ask you about it if and when they are ready.  I had someone ask me this week if I could help them start a Paleo Diet.   I gave her some initial steps to take and promised to follow up in a few days with more advice.  And don't let the judgers get to you.  If they want to eat their Oreos, let them.  Above all, choose the word "Hate" very wisely.  It's a strong word, used improperly most of the time.