Breakfast was really tough today. No pancakes, no waffles, no bagels. Something about morning makes me want to reach for the favorite and the familiar. It wasn’t there. Grumpiness ensued.
Dinner, on the other hand? Awesome.
So, let’s talk about dinner. Dinner arrived with a French accent. Preparing and eating it made me feel so much better.
There were two first courses: First, sweet little Cavaillon melons from the market with a dash of cream sherry. For authenticity, it should have been port, but that felt a tad extravagant. Then, vegan vichyssoise (recipe below). Yes, it would have been better with a ton of cream, but it got the job done. And there are leftovers for lunch this week.
Did you know that the entrée in French is actually the first course? It’s the “entry” to the rest of the meal.
The main course after that double entry was a huge “salade composée” with garden green beans and tomatoes and some roasted salmon, served cold. I’m trying so hard to learn to like raw tomatoes, but overcoming a lifelong aversion isn’t easy, even when the tomatoes are grown by my own flesh and blood.
Tomatoes notwithstanding, THIS is why I wanted to launch this diet in the summer. Breakfast bagels will always be hard to replace, but at least summer’s bounty takes the sting out of lunch and dinner.
A three-course dinner also seemed like a good way to celebrate two full weeks of diet. Two weeks already? It’s hard to say what’s happening with the eos since it will be several weeks yet before the budesonide dials back to zero.
Still, I don’t think it’s my imagination that I’m feeling overall better—less foggy and achy, more energetic. All that non-specific, non-measurable stuff that I’ll just need to decide about on my own. Regardless of the eos outcome, I feel like there’s a lot to be evaluating over the coming weeks.
Pretty Darn Allergen Free Vichyssoise
I wish I could say that you’ll never miss the butter and cream that make true vichyssoise so decadent. Sadly, that’s not true, and I won’t try to make you believe otherwise. But this is a cool and easy summer soup. The proportions are all approximate and very, very forgiving. If you can stomach dairy, you should definitely top this with a bit of plain yogurt or a dollop of crème fraîche.
1-2 Tbs olive oil
2-3 medium leeks, white and light green parts only, sliced thin
4-5 peeled and cubed potatoes, about 4 cups total (I used something from the market that looked similar to Yukon Golds. A red potato might also work, but stay away from the bakers, which will just disintegrate.)
4 cups vegetable broth
¼ cup white wine
1 small bay leaf
Sprig or two of fresh thyme
Salt and pepper to taste
- In a stockpot, sauté the leek in olive oil over a kind of medium-high heat until soft.
- Add the potatoes and stir around for a bit to coat with the oil and leeks.
- Pour in the broth. Add the bay leaf and thyme, and salt and pepper to taste.
- Bring to a boil, then turn down and simmer, mostly covered, for about 15-20 minutes or until the potatoes are soft.
- Fish out the herbs.
- Purée the whole business in a blender or with an immersion blender. If you like thinner soup, add some water. Keep in mind that the soup will thicken up as it cools. Adjust the salt and pepper.
- Serve topped with some chopped parsley or chives or both. You can also happily serve this hot.
- There, wasn’t that easy?
What is EosGirl avoiding? Here’s the latest on my diet.