Burger Crawl: Beer Bros.


Next stop on the burger train is Beer Bros. This one was my suggestion because I recalled loving it in my much younger days and had a special fondness for the beet ketchup in particular. Probably no surprise here, but Beer Bros. incorporates beer into their food; like the stout mayo and wheat ale bun our burgers were on.



The Burger: Three of us tried the Beer Bros. Burger with smoked white cheddar and thick cut bacon and one tried the All Day Breakfast Burger, which also included a sunny side up egg and sauteed mushrooms.

The Bun: A wheat ale bun, super fresh, crusty on the outside, soft on the inside. It tasted homemade. We all liked this bun, although it did not hold up well for the Breakfast Burger which seemed to be because of the juicy sauteed mushrooms on that one.

The Patty: Thick, juicy and well-seasoned. We did agree that this patty was the most processed we’ve encountered so far.

The Cheese: A $1.50 add-on to the Bros. Burger; we tried the smoked white cheddar, which was fabulous. There was a blue cheese option also.

The Sauce: Stout mayo, which we loved. Two of us agreed that mustard would have been good here.

The Veggies: Sliced pickles, thickly sliced red onion, tomato and leaf lettuce. The Breakfast Burger had sauteed mushrooms, too.

The Extras: The bacon was SUPER thick cut and a $1.50 add-on to the Bros. Burger. The girls weren’t fans but the guys loved it.

The Side: We tried the thick cut, skin-on fries (delicious with the sides of stout mayo and beet ketchup for dipping), Caesar salad (“looked better than it tasted”) and the poutine (a small portion, called “underwhelming”).

The Price: $16 for the Beer Bros. Burger before add-ons and $20 for the All Day Breakfast Burger; poutine and Caesar salad were upgraded sides.

The Place: Beer Bros. Gastropub & Deli, 1821 Scarth Street, Regina

beer bros poutine


Where we should try next? I’d love to hear from you.


Three Recipes I’ve Loved Lately

korean beef

Another instalment of some new favourites that I thought I’d share.

Korean Beef Bowl

I was looking for a new recipe to use up some ground beef when I came across this one. It looked super simple and I thought, how good can it be? The answer is, very. We LOVE this dish so much that I’ve made a it a few times already and Tommy is always thrilled when I serve it. I like to mix it with rice and steamed broccoli and garnish with green onion and sesame seeds. Incredibly quick and easy to make and the leftovers are great too.

Simple Granola Bars

Tommy is a huge granola bar fan and I’m often trying new variations for him. We went on a trip recently and I made a batch of these to take along and we fell totally in love with them. I’ve made a batch every week since. They are perfectly crunchy and chewy and infinitely better than store bought. I use sunflower seeds in place of the almonds and I’ve found that although you don’t have to bake them, doing so for 25 minutes or so at 350 makes them hold together better.

Blissed Out Thai Salad

I’ve been in a huge peanut butter phase lately and the peanut sauce in this dish is incredible. A great way to get your veggies in and I loved the cold leftovers the next day too.

Have you stumbled upon any great recipes lately? 


Easy Fish Taco Plate


When Tom goes to wings on Tuesday nights I always plan a meal that he would never, ever consider eating. He can be a picky eater so it’s my chance to cook outside the box a bit. This is my latest creation. It was super hot outside and I wanted something light, full of vegetables and easy to prepare without turning the oven on. I know I’m always looking for easy summer dinner inspiration and I liked this one so much I thought I’d share. Enjoy!

Easy Fish Taco Plate

Serves 1



  • One large white fish filet (I used Pollock)
  • Smoked paprika
  • Seasoning salt
  • Black pepper
  • Coconut oil for frying


  • 1 tbsp. olive oil
  • 1 tbsp. lime juice
  • 1 tsp. honey
  • ½ small bag of shredded coleslaw mix
  • ¼ yellow bell pepper, chopped
  • 1 green onion, chopped
  • Salt, to taste
  • ½ avocado, chopped



Sprinkle fish generously on both sides with the spices. Heat coconut oil in a small frying pan over medium heat and cook the fish according to package directions. Mine was good with about 2 minutes on each side. Once fish is deep golden brown and cooked through, remove from heat.


While the fish cooks, make the slaw. Toss all of the ingredients together except for the salt and avocado. Taste and add salt if desired. Plate the slaw and top with the chopped avocado, then the cooked fish. Serve!



Weekly Meal Plan #16


Monday- Turkey & Havarti Baguette Sandwiches

I’ve been really craving a good turkey sandwich on crusty bread. I’ll serve veggies and dip on the side.

Tuesday- Ham & Cheese Omelets & Hashbrowns

Breakfast for dinner! Lately I’ve been making hashbrowns on the stovetop that remind me of something my Grandma makes.

Wednesday- Grilled Chicken and Roasted Vegetable Medley

A simple favorite.

Thursday- BBQ Chicken Chopped Salads

The leftover grilled chicken from yesterday will go into these salads.

Friday- Date Night!


What’s on your menu this week?




Week #14 Meal Plan

sp meal

Monday- Grilled Chicken with Avocado Salsa

Taking advantage of grilling weather today. That avocado salsa looks fab.

Tuesday- Cheese, Black Bean and Corn Stuffed Sweet Potatoes

Tom has wings so naturally I’m making this recipe that he wouldn’t touch with a ten foot pole.

Wednesday- Kitchen Sink Salads

As usual, I’ll use up whatever we have on hand.

Thursday- Kielbasa, Pepper, Potato and Onion Hash

I’ve had this pinned for awhile now. I love one pan meals.

Friday- Chili Cheese Dog Pizza

This looks like a perfect way to kick off the weekend.

I’ve been aiming for a green smoothie every day for the last couple of weeks now and I’m always on the hunt for new flavor combinations. I’ll be trying this Pink Grapefruit Green Smoothie next.


What are you eating this week?


Photo from here