Oh my, it’s been quite a while since I’ve updated! I have been a rather busy girl lately. In the past few weeks, I traveled to Florida
to be the Maid-of-Honor in my best friend’s wedding
and organized a Bachelorette Party.
I ran a 5K–I didn’t do my best, but my boyfriend got 2nd place in his age group!
and I cooked a whole lot!
I also came up with a few more recipes, that which I promise I will be posting within the next two weeks!
Boyfriend and I have discovered that we enjoy cooking together. Last week we cooked a meal together:
I made the Paleo Crab cakes (recipe I used is here) and he make Coconut Crusted Tilapia. It was fun!
Also, I hit some new PR’s last on my 1RM for Front Squat (125lbs), Push-Press (100lbs) Back Squat (145lbs), and Deadlift (200lbs)! Hooray for getting stronger!
Okay, enough jibber-jabber. Now onto the recipe!
- 3 tsp Paprika
- 1 tsp ground Cumin
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Ground Black Pepper
- 1 tsp Sea Salt
- 1/8 tsp Chipotle Powder
- 1/8 tsp Cayenne Pepper
- 3 Tbsp Maple Syrup
Coat both sides of meat liberally (works great with chicken or pork) and use desired method of cooking.
I used this rub for a pound of pork tenderloin. I coated the pork liberally on both sides, placed the pork on a rack in a roasting pan and cooked in an oven heated to 425 degrees for 25 minutes.
Hope you enjoy!