in it to win it.

Well, we're still kickin it health style over here at Casa del Harrison. It's been almost 3 months of our gluten-free, caffeine-free, yuck-free, coconut-a-go-go diet and we've lost a total of 35 pounds between the two of us! My badunkadunk is decidedly smaller. And the bestest part: we feel better than we have in forever!  And not just physically.  Mentally, I am so much clearer and happier. My fog is gone and I feel calm (except for when my child is pummeling the dog.)  

The no Starbucks thing seemed pretty daunting at first, but we were both shocked at how easy was to get out of our systems.  I really like not having to rely on any outside stimulants.  Letting my body feel it's natural surges and ebbs... Makes me feel all pure and stuff.

(And just for those keeping score: Yes, I do admit to sipping a little green tea and yerba mate from time to time.  But it's only every once in a while... And I think the antioxidants pretty much cancel it out.)

Here's what I'm making in the morning:

Gluten-Free Carrot Date Muffins

2 medium carrots, peeled and coarsely chopped
1 cup chopped pitted dates
1/2 cup chopped walnuts
1/4 cup melted virgin coconut 

2 eggs, lightly beaten
1/4 cup plus 2 tablespoons pure maple syrup
3/4 cup chia seed flour
3/4 cup ground almond flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt

Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside. Preheat oven to 375°F. Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop. Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.