Some things make being on the road all week a little better.

 

Check out the Roasted Pumpkin in the top left corner of this screen shot of today’s FoodBuzz Top 9 – its my roasted pumpkin from this post!!!  🙂

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).

Breakfast #1:

Breakfast #2:

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:

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.

Snacks: 

Unpictured pretzels and an apple on the plane.  I did get a shot of a gorgeous sunset.

Dinner:

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 sauté.  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!

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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/community/fage-greek-getaway

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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?