Here in Vancouver, there's leaves on the ground and snow on the mountains. My boyfriend is out of town this week, so here's what I have been eating for lunch and dinner:
First: poached eggs on toast with spinach and goat cheese. I have graduated from cracking the eggs into a big spoon to cracking them right into the water. Progress!
The bread is from a local chain where I can stick my head in the door and call out my order while keeping the dog company on the sidewalk. (I'd tie him up, but he'd pull over their sign... he knows how to throw his 6 pounds around.)
Second: easy Fall/Winter soup, adapted from the Rebar's Chunky Winter Vegetable Soup. I will never make this kind of soup (or chili) again without beer. (All the alcohol evaporates, so it's appropriate for work and pregnant friends alike.)
3-4 cloves of garlic
1 celery stalk
a selection of seasonal veggies: squash, parsnips, turnips, sweet potatoes, savoy cabbage, etc.
some kind of bean or grain, like 1/3 cup quinoa or a can of white beans
oregano and/or fresh thyme
red chili flakes
a splash of apple cider vinegar
one bottle of dark beer
1 carton of low-sodium vegetable broth
Saute the onion, garlic, carrot and celery for a few minutes. Add the other veggies, bean/grain and spices. Saute for a few more minutes. Add vinegar, beer and broth. Bring to a boil and simmer for about 30 minutes.
Serve with crackers and cheese or cheese toast. (The Rebar suggests blue cheese on pumpernickel, but cheddar on whole wheat is also delicious.)
I foresee this will be an excellent antidote to holiday over-eating!