Hooray!! The holidays are over

Alright, don’t get me wrong. I LOVE the holidays. They’re my favorite time of year, and I always make wonderful new memories. But you know the drill: they really put a crimp in life. Diets run-amuck. Our spending increases exponentially even though our budgets don’t. Family gatherings get abnormally stressful. It’s a time where all the things you do in your normal life take a backseat. So now that the holidays are completely over, and I’m 100% recovered, here are my hopes for 2014.

Besides the usual ear well and train hard that are super important to my life, here are my 2 New Years resolutions:

#1) I want to listen to listen; not listen to respond–I want to be more present and cultivate my relationships with all ppl this year.

#2) I want to stay off negative social media (mainly Facebook) as much as possible–limiting logging in to once or twice per day.

I think adding these two things into my life will bring around big changes for me in 2014.

Happy Sunday, y’all!

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Bexyanne’s Primal Daily, day 3

Happy Monday, everyone!! Today was a much better day food-wise (mostly anyway—no chips!!!), but a more low-key workout day.


Breakfast: coffee with cream

Lunch: spring mix lettuce, roasted corn, grilled mushrooms, tomatoes, skirt steak, and chipotle lime dressing.

Dinner: wegmans asiago artichoke croquette, asparagus, sautéed brussel sprouts, chicken with broccoli, and 2 pieces sesame chicken.

Nighttime Snack: small piece of homemade tiramisu


  • 30 burpees (Day 3 of the challenge)

I’m wicked tired, so off to bed I go. Up early to get my burpees in before the day starts!!

Just a little motivation to leave ya with from the Spartan Race. Enjoy!


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The Dinner Diaries, episode 7

Tonight on the menu we have: Cheddar/Worcestershire Sauce Cheeseburgers and Coleslaw .


(2 lbs) Ground beef (whatever % lean you prefer), (2) yellow onion, (1) bag of Kraft Philadelphia Three Cheddar Cheese, (1) head of cabbage, red wine vinegar, Worcestershire sauce, mayo, garlic powder, pepper, and salt.


Personally, I feel that preparing the coleslaw is the best first, but if you can prep veggies super fast, you can reverse the order of which you make first.

Start by cutting the head of cabbage into quarters.

Using a mandolin, or a really big sharp knife, shred the cabbage into thin strips and put into a big mixing bowl. The mandolin is perfect for this, but it is definitely possible–just be patient! (And super careful!)

Cut 1 of the yellow onions in half, then also shred it into thin long strips, and then add it to the mixing bowl as well.

Add a good heap of mayo into the cabbage and onions.

Pour in just a small amount of red wine vinegar; it’s meant to give some mild bite (at least my favorite kind), but you can add as much as you want.

Mix all these ingredients together with a big spoon.

Add more mayo and vinegar if you feel you need.

Season with garlic (super important), pepper, and salt to taste.

Once you have your coleslaw how you like it, put all your raw ground beef into a big mixing bowl.

Chop up the 2nd yellow onion, into as small of pieces as you wish, and add them to the meat n the mixing bowl.

Put 2 handfuls of cheddar cheese into the mixing bowl.

Add as much garlic powder as you like.

Last, pour in the Worcestershire sauce to taste. (Remember, this has a strong flavor–a little goes a long way).

Mix all of these ingredients together by hand.

Form the mixture into your preferred burger size.

On medium heat, place 4 cheeseburgers at a time into a non-stick skillet and cook them to your desired temperature.

Bon appetite!

(Hamburgers easily makes 7-8 hamburgers; coleslaw easily makes 8 servings)

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The Dinner Diaries, episode 6

Here’s another primal dinnah for ya: Carolina Mustard Chicken and Collard Greens!


(4) boneless chicken breasts, (1) bottle of Carolina Mustard Marinade, (2) bunches of collard green leaves, (1/2) stick of butter, 4 cups of water, salt, and pepper.


Preheat your oven to 350 degrees.

Place all 4 chicken breasts onto a baking pan, and season them to your liking with salt and pepper.

Pour the Carolina Mustard Marinade over all 4 of the chicken breasts.

Put the chicken in the oven for roughly 35-40 minutes.

Once your chicken is in the oven, start on the collard greens!

With a sharp knife, cut off the stalks of the leaves. Just be sure to cut off the thickest parts as they’re tougher to cook than the rest. You don’t have to completely remove the stem if you don’t want to. Personally, I think it’s a waste of time. But if you like completely stemless leaves, have at it.

Chop up the remaining leaves into bite size pieces. They don’t have to be super small–again, it’s up to whatever you like.

After you have removed enough of the stem for your liking and have chopped the leaves to the size you like, melt the stick of butter in a non-stick pan over medium-high heat.

Once the butter is melted and bubbling, add in two cups of water.

Add all of the collard green leaves into the butter/water mix.

Put a lid on your skillet, or anything that will cover the top (I use a plate), to allow the greens to stem.

Remove the lid and stir the greens every few minutes to ensure they all get a chance to boil in the water.

Add in the last two cups of water once the liquid in the skillet runs low.

Continue steaming and cooking the greens until they are limp and have turned a dark yellowy-green.

Drain the water.

Serve up the chicken and collard greens on a plate and season with extra salt and pepper as needed!


Makes 4-6 servings.

(Side note: Depending on how you work, sometimes prepping the collard greens before the chicken goes in the oven is best. It really depends on your preference for sogginess of the collard greens.)

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