The Most Magical Shepard’s Pie

Okay I hate it when bloggers go on and on about whatever they did that week before they actually share a recipe and I just can’t do that so I’m gonna just put it right here so you don’t need to scroll for an hour just to find it.

This shepard’s pie is seriously the best, it’s so saucy and the gravy is so delish. Definitely different then your plain ol’ pie. The yams make it sweet and there’s a ton of garlic and again it so saucy! The butter and broth make this a nourishing meal, making this an ultimate healthy comforting dinner. Don’t think butter is nourishing? Message me and I can hopefully convert you from margarine ;P

  • 3 yams – baked or microwaved
  • 2 egg yolks
  • butter
  • splash of milk
  • 1lb ground meat of choice
  • 1 med red onion
  • 6 cloves minced garlic
  • 2 tbs olive oil
  • 1/4 cup flour
  • 2 cup broth
  • 1/4 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 bag frozen mixed veggies

Preheat oven to 385

First off I start with the yams, personally I do them in the microwave cause I find it way fast and the results are the same to me. Poke them with a fork all over (with the peel still on) put them on a plate. Depending on the size, I usually start with 7 minutes, flip and 5 minutes and then check if they’re soft all the way through.

Then I go to meat mix, cook your meat through then add onion until the onion is cooked, next add garlic and cook for about a minute. When that’s all cooked add your oil and flour, stir together so it’s a bit sticky then add broth, let it boil for roughly a minute. Next stir in ketchup and Worcestershire sauce, and then finally add your frozen veggies. Set this aside.

When the yams are done scoop them out into a bowl, add your yolks (the yolks add some firmness to the potato and helps create a slight crispy “crust”), butter, and milk to make them mashed potatoes.

In a large greased baking dish layer your meat and then the mashed potatoes over everything. Put in the oven for 40 minutes or until the gravy is bubbling through the potatoes, then broil for a few minutes to get a nice caramelized edge.

the best shepard's pie - simply scholing

What kinds of nourishing meals have you been enjoying lately? Let me know by leaving me a comment!

Iced London Fog

Hello! It’s been a little while, we had a bit of a bumpy start to our summer but now things have calmed down so I figured I’d share a recipe.

I’ve recently discovered the joy of a London Fog on ice. It was a total summer drinks game changer. I can’t get enough of them!


I don’t always have the means to go to a cafe to get one either so I’ve learned to do them at home. So simple, which I love!

Okay so you need…

iced london fog

  1. Put your ice in a glass, I used a mason jar because all our cups are puny and I like big drinks.
  2. Add your sweetener. You can use sugar, honey, or a drinks syrup, and you can always add less or more depending on how sweet you want it to be.
  3. Mix in the Tea. When I brewed mine I filled a regular mug with hot water and two tea bags. I don’t use boiling water because that can make your tea taste bitter.
  4. Lastly, pour in your milk and stir. If you prefer you can sub your milk for almond or coconut instead for a dairy free option.
  5. Enjoy with a rhubarb square or a strawberry peach galette!



BBQ Chicken Pizza

Hello Everyone! Hope you’ve been enjoying this beautiful weather we’ve been having! It feels like Summer 🙂 I’ve got lots of growth happening in my garden, hopefully my potatoes make it this year (fingers crossed). If you missed my latest post you can go check it out, Attaining Simplicity.

Last week I shared on my Instagram Story our BBQ Chicken Pizza and I had poll going to share the recipe or not. And obviously you wanted it, and you should have because sooo delish. So I’ll let you in on the recipe!


Okay first you need pizza dough. I’ve been looking for a recipe that’s big enough for Evan and I to make a 14″ pizza and it needs to make the perfect crust. And I’m so thrilled because not only does the recipe that I found make enough but it makes enough for two pizzas. When I make this dough I split it into two and freeze one half for next time, making pizza night easy peasy. It’s crispy on the outside but soft on the inside, everything pizza crust should be, it really is the perfect pizza crust. The original recipe can be found here.

Pizza Dough (Recipe from Chef in Training)

  • 2 cups warm water
  • 1 tbsp yeast
  • 1 tbsp salt
  • 5 cups flour
  1. Mix the water and yeast and let it proof for 5 minutes
  2. Then mix together 2 1/2 cups of flour with the proofed yeast, once that’s mixed add the remaining flour and salt
  3. When it’s been completely mixed together let it rise for 20 minutes
  4. Once that’s done, you can split the dough into two portions, either freeze one or make two pizzas if you’d like
  5. Roll dough out flat and put onto oiled baking sheet, I use a Wilton’s Pizza Pan

Now that your dough is finished you can do the fun part, the toppings!

BBQ Chicken Toppings

bbq chicken pizza

  • Sweet Baby Ray’s BBQ Sauce
  • Shredded rotisserie chicken
  • Mozza-Cheddar Blend Cheese
  • Fresh red onion
  • Fresh roma tomato
  • Fresh cilantro
  1. Preheat oven at 400 F
  2. Top your dough with BBQ sauce, chicken (I used about a cup) and Mozza-Cheddar (about a cup as well)
  3. Bake for 20 minutes or so, till the crust is golden brown
  4. Chop up your fresh veggies and cilantro (I did mine quite fine)
  5. When your pizza is done in the oven and your fresh veggies, cut and serve!

and voila! perfect BBQ Chicken Pizza!




3 Quick Dinners

Hello everyone! How has 2018 been going for you? So far I’ve got lots done! I’ve got a good start to my bullet journal, blog plans, and maintained a relatively clean home 😛

In my last post, Winter Beginnings, one of my hopes for 2018 was to build this blog so I’m aiming to post something once a week.

Now if you’ve been following along you probably already figured out I like things quick and easy. I don’t have much time for crazy recipes, so I’m giving you 3 very quick dinner ideas.

And I’m just going to jump into it right away!

  1. Tacos– cook your meat and add your spices. Make sure you’ve got your favorite toppings, personally I love pico de gallo and of course tortillas (soft or crunchy, your choice!) taco dinner
  2. Butter Chicken– this is a bit of a cheaters meal but so fast! Simply cut your chicken into cubes, cook it, and add your sauce and a little milk or cream. You can find the sauce in jars in most grocery stores, I get ours from Costco. Cook some rice to go along, and if you wanna be fancy pick up some naan 😉 butter chicken
  3. Fried Chicken Thighs– pull out a big frying pan, throw in a little oil and let it warm up. Spice your chicken and throw it in there! When the chickens done you could saute veggies in the pan or have them already cooking next to the chicken. I like to do yams in the microwave and then mushrooms and broccoli in the pan. For the yams, I stab with a fork a several times around and cook 5-10 minutes then flip and do again, depending on size. chicken thighs


These are for sure my go to meals right now. They don’t require a lot of prep and they should all been done within half an hour. Quick and Easy my favorite 🙂

If you’ve got some quick easy dinner recipes share them in the comments! I’m always looking for more to add to my recipe book!


Recipe Round up and Garden Update

Okay so I know I said I’d post a recipe every week and I haven’t done one in a couple weeks, buuuuut my mom was here so I was busy. She helped me do a lot in preparation for the baby, like a lot. My freezer is so full!

One thing she filled the freezer with was muffins, she made a few different kinds so I’m going to share the links for the muffins because they were from my recipe board 🙂


Rhubarb Muffins

Blueberry Muffins

Banana Muffins

Double Chocolate Chip Muffins

These fancy “Third Trimester” Muffins

And my recipe for Pumpkin Muffins


My garden has done quite well, except for the potatoes, they stopped growing two weeks after they started growing! I have so much lettuce I don’t know what to do with it, I love my fresh garden beans they are so yummy, and my carrots are giant. The onions have done okay, they’ve grown enough to be eaten but not really worth storing up cause I need three to equal one normal onion haha so I’ll have to try them again next year 🙂


My strawberries are finally coming, and they’re perfect! My mom also brought a rhubarb plant so we’ll see how that goes next year. I also did some sweet peas and they flowered amazingly and I’m starting to collect the seeds for next year!


If you had read any of my last posts about my garden you would know I had a problem with a mole and I manged to keep it out of the garden and it went everywhere else 😛 I had just shoved blackberry branches down the hole and it kept it away!

You can read the first post Here and then second one Here

The baby is due in the next couple weeks and I’m all set and just trying to relax, I’m still working but will be done next week and I’m hoping this baby waits and gives me a chance have some time off. At first I didn’t want to be overdue but now I feel like I can wait as long as I have some time off. I’m not sure what this looks like for the blog but I’m so hoping I will keep it up, I just don’t know what life will be like after.

So yeah! That’s a little bit of a life update 🙂


Banana Scones

Okay so I know I was going to post about a recipe once a week and I totally missed last week but I promise I actually baked these last week! And they were soooo good!

So good. So easy. Just the way I like it! Haha

Here’s the link for the original recipe 🙂

banana scones

Basically, mix the dry ingredients, cut in butter, and then add the rest. For me it was a bit sticky but I just blobbed it onto the cookie sheet and threw it in the oven!

banana scones 4 So yummy!

banana scones 2

banana scones 1-2

banana scones 1

Try it out and let me know how it goes!


Strawberry Peach Galette

Okay I’m quite an avid pinner on Pinterest , just ask Evan haha. I’ve got about 9 thousands pins, and a thousand of those are recipes. I’m sure I’m not the only who goes “ohh that looks good, I’m totally going to make this!” and then completely forgets about it.

So I decided I’m going to start this new thing where at least once week I try a recipe from my Recipes board and then share it with you! I’ve got some double recipes and some pins are food hacks so my goal isn’t to make literally every pin but I at least want to explore the cooking world through my Pinterest Board.

strawberry peach galette

Now, I’ve been dying to make a peach galette for a long while now so it was pretty easy for me to pick this one to start. Here is the original recipe.

I’m not a big pie/pastry person and there’s evidence of that but my small amount of pie pins, so this recipe was a challenge. I actually found it so time consuming, chances are I won’t do it again. I even hacked making the crust by using a mix because pastries are not my thing. But I love peaches, and it was just so beautiful I needed to do it at least once.

starwberry peach galette 1

Okay so first you make the filling, with fruit, sugar and a little vanilla and then let it sit.

starwberry peach galette 2

Then make the crust, as you know I cheated, so I would suggest you actually try to make the crust from scratch. Don’t be lazy like me.

The pie crust is really what I found time consuming, and I didn’t realize I needed to chill it. I’m not gonna lie, I took that time as an opportunity to take a nap cause pregnancy.

starwberry peach galette 3

You need to put the crust in the fridge for an hour after its been flattened and shaped. When it’s good to go, scoop your fruit out into the middle and then fold the edges around over the fruit. Brush the edge with egg wash to give a golden colour.

starwberry peach galette 4

Bake at 425 F for 25-35 minutes, and voila!

starwberry peach galette 7

Look at how beautiful it is! And delish! I just adores peaches 🙂

Are you excited for me to share more recipes? Let me know by leaving me a comment!


Lemon Pepper Veggie Dip

It has been a sad rainy week here in the Fraser Valley, although I don’t mind 😉 It means I don’t have to water my garden and maybe the promise of a not too hot summer for my pregnant body? Anyone else feel the same? Probably not. Haha

lemon pepper dip recipe

Okay I promised in one of my last posts to share a veggie dip so here it is today! I’ve made this dip for other foods (mostly perogies, to be honest) and it was actually a perogie dip recipe that I’ve adapted. Originally it was based with sour cream, lemon juice, lemon zest and other spices but I made it a little simpler and quicker to make.  So I’m just gonna jump right in!

lemon pepper dip2


Here’s what you’ll need…

lemon pepper veggie dip recipe

I use Olympic brand of Greek yogurt because they locally source the milk from BC and they also have really big tubs, also make sure it’s plain so you don’t get any conflicting flavours. And then I use Trader Joe’s Lemon Pepper in a grinder and really I just guess and say it’s about a tablespoon amount.

lemon pepper dip6

Now, just mix everything together in a bowl and it’s ready to serve! I’m serving this fresh cut veggies, even radishes from my garden!

lemon pepper dip4

This dip goes really well with other foods like perogies, of course, but also BBQ chicken or steak, and roasted potatoes. It’s a great summer recipe because of the freshness the lemon adds. Also, by using Greek yogurt you have a little added protein to your plate.

lemon pepper dip3

I love that it’s made from scratch, and it’s so simple and easy (If you regularly read my blog then you know I LOVE simple and easy).

This dip is healthier then using ranch dressing or any other type of store bought dip which can have hidden gross stuff, which isn’t good for healing your gut. The Greek yogurt and lemon juice have healthy tummy promoting bacteria! Just like a traditional diet should 🙂

lemon pepper dip1

Give it a try and tell me what you think by leaving me a comment!


Any Season Corn and Potato Soup

Man, it feels like summer has finally hit us. I feel like we just got back from our trip to the cabin and Alberta even though we got back already a week ago. My house is a disaster because we had left in such a hurry and our landlords wanted to some painting and repairs while we were gone, so we finally put our couch back today. I’ve been living in chaos for the last week and I can totally see how it affects me. Someone please come clean my house? Then I can have some sanity return!

Heading into warmer weather I notice a change in eating habits; I crave fresh colourful foods. Which is probably the only way I get vitamins from food all year haha. I swear all I’ve eaten this week is strawberries and I’ve been dreaming of Okanagan peaches and Chilliwack corn. There’s nothing wrong with that, right?!

This recipe I’m sharing today is great because it’s so universal for any season, in the winter it’s great for feeling warm and cozy but then in the summer it doesn’t take a lot of cooking time so it’s great for the heat, and it’s done in the crock pot so that won’t turn your house into a sauna!

corn and potato soup1

It’s sweet soup with corn and yams (or sweet potatoes if you prefer) with a delicious broth, best served with fresh bread and butter!

corn and potato recipe

Basically, all you have to do is peel and cut up your potatoes and onions and then thrown everything in the crock pot together and cook from 6-8 hours!

corn and potato soup2

I use yams over sweet potatoes because they’re generally cheaper in our area and I don’t have a taste preference. For meat I always use shredded chicken, and I will use about half of a whole chicken. It’s nice because you can use whatever you have on hand and would like, I personally wouldn’t use ground beef but cut up sausage or ham or bacon would be good to thrown in!

corn and potato soup3

This is one of our absolute favorite recipes all year, its so yummy! For a bread recipe to go with this go hereDSC_0015

Give it a try and let me know how it goes!


The Best Pumpkin Muffins

Hey guys! How’s life? I’ve been a bit crazy busy but finally this week I had some time to deep clean the house (hallelujah!!) and I got a chance to bake!

This week I baked these amazing pumpkin muffins! I was inspired by Pinterest of course and the wonderful fall things everywhere. I thought these were just too good not to share!


Look! So moist and pumpkiny and topped with cinnamon sugar! And really really easy, if you haven’t figured it out yet, I love easy recipes.

Oh fall really is the best time of year,  mostly because of the food!

Okay so here’s the recipe…


  1. Preheat oven to 350F, and spray muffin tin with cooking spray. dsc_0050
  2. In bowl mix together pumpkin, oil, eggs, pumpkin spice, sugar, baking soda, salt until smooth. Using eggs that were already beat together gives a fluffier muffin. I personally use olive oil because I don’t keep vegetable oil in my house.
  3. Add flour and baking powder. I used sprouted whole grain flour for a healthier alternative!                                                                                                       pumpkin-muffins2 pumpkin-muffins3
  4. Pour batter in to muffin tin evenly and sprinkle with cinnamon sugar.
  5. Bake in oven for 25-30 minutes or until golden brown.
  6. When done let the muffins cool and then enjoy your delicious pumpkin muffins! I like mine with a cup of cold milk 🙂


pumpkin-muffins10 pumpkin-muffins11


Try these, seriously, they’re the best! Let me know what you think!