Alright, its been a while. So here we go:
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​Breakfast - detox smoothie made of parsley, cucumber, ginger, and pineapple, its so yummy and refreshing! I also had a large cup of water and a few almonds.

Lunch - leftover taco salad from last night: spinach, guacamole, chicken, cherry tomatoes, yellow bell pepper, cilantro, purple onion, cucumber, and hemp seeds.

​Snack - grapes and cherries.

My afternoon pick me up was something I had never made before, an iced matcha green tea latte.
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For my milk base I used 1 cup unsweetened toasted coconut almond milk, 1 tsp maple syrup, and 1/4 tsp vanilla.

For the tea part I used 2 tsp matcha powder, and 2 tbsp hot water.

To prevent it from clumping I mixed the matcha with the water using a frother from ikea, and then used the frother to froth the milk as well (duh). I poured the tea over ice and poured the milk on top.

The verdict?

It was alright. There were a few things that were off. First, it had a very chalky taste. Second, the coconut milk was too over powering, next time I will try using cashew milk. And third, it needed to be a little bit more sweeter.

I also wanted to add that I started a new job not too long ago, and I looked like a total kook making this drink and taking pictures in the lunch room.

I was STARVING when I got home from work!!! So I prepared a little snack.  Lettuce with guacamole and hemp seeds sprinkled on top, rolled into a taquito. SO GOOD!!!!!!

For dinner I just grabbed a bunch of stuff out of the fridge and mixed it together in a skillet.

Dinner - Ground bison, 1/2 onion diced, 8 cloves garlic minced, 1/2 kombucha squash diced, 1/2 red bell pepper diced, a pack of sliced mushrooms, 1 zuchinni sliced, balsamic vinegar,  and garden gems seasoning, and masa de malageta (chili pepper paste). Served with olives, jalapeños, and diced avocado and a drizzle of avocado.

Snacks - A few macadamia nuts. I also tried eating a papaya... Let me explain, I don't like papaya but a lot of the youtube people I watch seem to love the stuff, so I decided to give it another try. AND I still think its gross, it smells weird and leaves this nasty after taste of stinky feet in my mouth. Bleh!

Today I started a new job. I am working full time now, which I am not to keen on, but it was either work full time or work Saturdays. I choose full time.

After I got off work I still had to go grocery shopping, so I didn’t get home until late and really had no desire to cook anything fancy. So I made these sliders, they take about 5 minutes to throw together and that makes it the perfect I-DON’T-FEEL-LIKE-MAKING-ANYTHING meal. This is actually Rubens recipe, he came up with it last summer when we went over to a friends house for a BBQ and it was a really big hit with everyone! Its my go to slider recipe. Since we don’t have a BBQ I fry these in a pan. Don’t be fooled by the short ingredient list, these sliders are very tasty!

Rubens Sliders

Yield: 13 Patties

Ingredients

• 2 pounds 100% organic grass-fed ground beef
• 16 garlic cloves minced
• 5 tbsp. balsamic vinegar
• 4 tbsp. olive oil
• salt/pepper
• 1 tsp. coconut oil

1. Place ground beef in a bowl and add all the ingredients except for the salt, pepper, and coconut oil. Using your hands mix the ingredients together, making sure its evenly incorporated into the meat. Don’t overwork the beef, or else it will become tuff and dry.
2. Roll beef into a ball the size of a baseball and than flatten into a patty. Using your thumb push into the middle of the patty, to keep the patty from ballooning while cooking. Evenly coat the outside of the patty with salt and pepper, and place it on a plate. (Make sure you put a decent coating of the salt and pepper outside of the patty since no salt is added to the inside of the patty.)
3. Heat a cast iron pan on high and add the coconut oil. Add patties and cook for 3 minutes on each side, or until you have a nice brown crust on the patty.

We love eating the patties with sweet potato fries and a salad. But I already had baked sweet potato in the fridge so we just ate it with leftover cold sweet potato ( BTW cold sweet potato is the bomb!)

You can also add thinly sliced mushrooms and onions to the pan once the patties are done and saute them using the leftover fat from the patties and serve it on top of the sliders.