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 Tuesday… 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?