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Motivational Monday: Little Victories

Family! I just want to check in with you and let you know that you're winning all day, everyday and it should be celebrated. As this day comes to an end, lets not neglect the small things - those seemingly minute tasks that you knocked out with ease. They all add up and put you one step closer to your primary objective. You woke up on time this morning ~Little Victory~ and as soon as your feet hit the floor, you turned around an made up your bed ~Little Victory~. You got your self ready for whatever it is that you had to do today ~Little Victory~ , and you were out of the house on time to make it wherever you had to be punctually ~Little Victory~. Whatever your case may be, celebrate the little victories because they count. Don't just save the praise of your triumph until you've reached the ultimate goal. Reward yourself and celebrate the little victories along the way because you're making progress and that shit's major!

Make no mistake, at times you're gonna run into a lot of bulls**t along the way, but get through it. It's worth the grind because if the pathway to your goal is straight and easy, it ain't worth recognition anyway. And that's all. Keep pushing. Keep living. Keep loving (because we need love badly these days) and celebrate every single win; big or small! You'll reach that ultimate goal; whatever it may be for you. Appreciate the journey and stay humble when you win.

I was supposed to have this blog posted this morning. Shit happens. What can I say? I'm getting it done now though ~ Little Victory! AND I did pretty good on my clean eating last week. So here's how I celebrated my "Little Victory" yesterday.

Blooming Onion


1 Onion

2 Cups All Purpose Flour

2 Cups Buttermilk

1 Egg

3 TBSP GTAM Seasoned Salt

1 1/2 TBSP GTAM Yard Bird Seasoning

A pinch of salt and pepper

Canola oil

Motivational Monday: Little Victories63

  1. Add oil in a fryer and heat to 350 degrees.

  2. Add flour to a mixing bowl and season with GTAM Seasoning Salt, Yard Bird Seasoning and a pinch of salt and pepper. Mix to combine then set aside.

  3. Beat one egg into buttermilk in a separate mixing bowl then set aside.

  4. Cut the head off of an onion and peel the outer layer. (Be sure to leave the root intact.)

  5. Flip the onion cut side down and make 4 slices going downward from about a half inch from the root and 2 inches apart from each other. Then make the additional slices about a half inch apart and around the entire onion.

  6. Turn the onion over and feather it out. Be sure to pull apart any layers that are stuck together as much as you can.

  7. Batter the onion. Use the flour, batter, flour technique. Add the onion to the flour and thoroughly coat it. Try to get in between each layer of onion. Then shake off any excess flour and place it in the buttermilk and egg mixture. Coat it thoroughly. Drain off any excess and place the onion back into the flour. Coat the onion thoroughly, repeating the first battering step.

  8. Place the onion into the heated canola oil cut side down. Fry it cut side down for about two minutes, then flip it over and let it finish up frying for an additional 7-10 minutes or until it's nice and golden brown and crispy AF!

  9. Remove it from the heat and serve it hot with any dipping sauce of your choice.

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