Whole30: Days 20-22

Friday night we had planned to finally break in the new grill by grilling a couple of whole trout, but that plan was thwarted by a work emergency.  Instead, I ended up picking up salads from Mod Market and taking them to Harrison’s office for a working picnic.  They have really great salads, fortunately.  We have a little outdoor smoker, so on Saturday Harrison made a simple rub and smoked the trout–one of my favorites.  When we lived in the U.P. we could stop at one of the smoke shacks and buy freshly-smoked lake trout, whitefish, or super-oily chubs.  So good.

Smoked Trout

The salads lately have been fresh watercress and/or baby lettuce from our greenhouse, and for fruit we have mostly been sticking with strawberries.  Today I used leftover smoked trout to make some really wonderful smoked trout deviled eggs.  I made a basic deviled egg filling (the yolks mashed with some salt, a little mustard, and some homemade mayo) then folded in a whole bunch of flaked trout.

Smoked Trout Deviled Eggs

Harrison brought home a huge bag of cute little eggplants, so tonight I am making a meatless curry with coconut milk, eggplant, onion, and carrots.

Cute Little Eggplants

We are moving into our last week of the challenge (and the last week of the semester), and I am going to try to do some really interesting dishes this week to keep us motivated.  I’ll post as much as I can!

Thanks for reading,


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  1. Your eggs look wonderful and I can just taste that trout. We also have a small smoker too so we just might be smoking some very soon.

    1. We really love ours–it was a great investment and it has held up well over the years. I think it almost old enough to drive now.

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