Some things make being on the road all week a little better.
Another thing that makes a long week brighter is my favorite weekly event – Jenn @ Peas and Crayons‘ What I ate Wednesday. Here’s my WIAW (technically Tuedsay… but whatever).
Remember the Sweet Potato BYOB Greek Yogurt? Same idea, same Sky mag (the new one wasn’t out until the flight home – SJP looks amazing in it!), different flavors.
Pumpkin Greek Yogurt with Fage. I think the secret is using a thick yogurt (this may also help when getting through security!) and not being afraid to add spices/flavors. Shout out to almond extract and ginger in this cup. YUM.
You should have see the guys next to me on the plane wondering WTF I was doing taking multiple pics of my BYOgurt.
Full recipe at the end of this post.
The St. Louis airport was especially festive after the Cardinals big World Series win!
Lunch today was from a deli in the bottom of an office building. It is barely worth mentions and certainly not worth picturing. Over-salted but otherwise flavorless vegetable soup and a dry roll.
I would have rather had my Wild Mushroom Soup from last week:
Unpictured pretzels and an apple on the plane. I did get a shot of a gorgeous sunset.
Totally made up for lunch.
My boss and I had to work late. Since we were at the airport already, we decided to check out One Flew South in the ATL airport. It was recently featured in Food & Wine!
There weren’t any vegetarian options on the menu, but they did have tofu in a salmon dish. I asked the server if they would make a tofu-only dish and they surprised with me an amazing tofu-veggie saute. It included sweet potato straws, butternut squash, snow peas, carrots, fennel, spinach, and shittake mushrooms over a parsnip puree. Absolutely delicious.
Dessert was fantastic – Banana Pudding with ‘Nilla Wafers. So much so that I forgot to take a picture until there was barely a bite left in the jar.
I had NO idea airport food could be this good!
Pumpkin Pie Greek Yogurt
- 1/3 C pumpkin puree (here’s how to make it yourself)
- 1 C (1 individual container) Fage 0% Greek Yogurt
- 1.2 tsp almond extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1.8 tsp freshly grated nutmeg
- 2-3 drops NuNaturals Pure Liquid Vanilla Stevia
- Shake of salt
Mix all ingredients together in bowl or recycled yogurt container. For best results, let refrigerate 1-2 hours or overnight to allow flavors to meld.
Add toppings as desired. Mine included: pomegranate seeds and these Cardamom Roasted Pumpkin Seeds.
Get through security and enjoy your yogurt-pie as a reward!
As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/
As always, check out Peas and Crayons to see the tastiness everyone else ate today!
What is your favorite seasonal flavor? Eggnog? Hot Chocolate? A pie of sorts?
What airport do you think has the best food?