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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 was pretty excited to be able to cook for my family while I was in town. I made them my Breakfast Casserole and my Smothered Pork Chops, and they enjoyed both and it made me happy 🙂
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!
And for Easter, we both made Paleo treats to bring with us.
He made PaleOMG’s Chocolate Almond Butter Cups (they are delicious!)
And I made these Chocolate Chip Coconut Flour Cookies (also yummy!)
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!