Paleo Pen Pals and #Whole30 Cajun Mushroom Encrusted Rainbow Trout

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This month I participated in Paleo Pen Pals.  I had participated in a foodie pen pal group before, but I was looking for something a little more low carb/paleo friendly.  Luckily, Tarah from What I Gather and Brittanie from Three Diets One Dinner had the great idea of forming a Paleo Pen Pals exchange.  Basically each month you are paired up with another Paleo blogger or someone that follows the Paleo diet (you don’t have to have a blog to participate, just a love of cooking healthy, delicious food) and you exchange a unique, paleo-friendly ingredient/local item that your partner can use to create a delicious Paleo recipe. If you are interested in joining the fun, you can sign up at the Paleo Pen Pals Facebook Page or by sending them an email at paleopenpals[at]gmail[dot]com.   

My Pen Pal this month was Ute over at GROKette’s Primal Musings and she sent me some great stuff! In my package was Wild Albacore Tuna, Jambalaya Seasoning Mix, and dried Chanterelle mushrooms. Everything was Whole30 approved, so I couldn’t wait to whip something up with those ingredientsI decided to save the tuna for later, but I wanted to make something with seafood so I made Cajun Mushroom Encrusted Rainbow Trout.  

Day 17 Meals:

Breakfast: Sausage with roasted zucchini

Lunch: Roasted chicken with a side salad

Dinner: Cajun Mushroom Encrusted Rainbow Trout (recipe below) with broccoli

 Day 18 Meals:

Breakfast: Sausage with roasted zucchini

Lunch:  Leftover Cajun Mushroom Encrusted Rainbow Trout (recipe below) with broccoli

Dinner:  Lamb Burgers on portabella mushroom buns


My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage with veggies and Lunch will definitely be leftovers):


Day 15:


Pesto “Noodles” with roasted chicken

Day 16:


Leftovers (I have class this night)

Day 17:


Cajun Mushroom Encrusted Rainbow Trout (recipe below)

Day 18:


Lamb Burgers on portabella mushroom buns

Day 19:


Day 20:


Marinated Flank Steak salad

Day 21:




Whole30 Cajun Mushroom Encrusted Rainbow Trout

Whole30 Cajun Mushroom Encrusted Rainbow Trout


  • 4 pieces of rainbow trout (about 1 1/4 lbs)
  • 1/2 oz dried mushrooms
  • 1 Tbsp Cajun/Jambalaya seasoning (check ingredients)
  • Salt and Pepper, to taste


  1. Process the dried mushrooms in a coffee/spice grinder until powdered.
  2. In a small bowl, combine the dried mushroom powder and Cajun seasoning.
  3. Heat 1-2 Tbsp of oil in a large skillet, over medium-high heat.
  4. Pat the rainbow trout dry with a paper towel.
  5. Apply the spice rub to the non-skin side of the fish. Season with salt and pepper, if desired.
  6. Place the fish, skin side down, into the skillet.
  7. Cook for 3-4 minutes or until golden brown.
  8. Flip the fish over and sear for another 3-4 minutes or until the fish is cooked through.
  9. Served with broccoli


Net Carb Count*:

Cajun Mushroom Encrusted Rainbow Trout: 8 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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