A Thanksgiving trip that began with a Chobani bowl at 4:00AM on my drive to the airport…
…is bound to have some interesting–and yet healthy–meals. [Wouldn’t you agree, Jenn? (And all y’all WIAW peaches?)]
—and I did polish off more than my fair share of the Apple Cranberry Casserole I love so much—
[And I’m not just talking about the coffee I was able to carry on my horse.]
Although as I look back over my photographs, coffee DOES seem to be a somewhat recurring theme.
Packing pre-measured cups of protein powder was an attempt to maintain a semblance of normalcy in my travel diet, but using a different type of oats, on a different stove, resulted in a couple of overflowing bowls of (still delicious) ‘proat’ soup.
TSA: I need to check something in your bag.
Me: Is it the oatmeal?
TSA: No, it is in a jar.
Y’all should know by know I have no shame, and neither assembling this in the terminal, nor eating it on the airplane, caused me a moment’s hesitation. [I also didn’t flinch at photographing the entire process…repeatedly.] Although my Instagram photos might indicate otherwise…I do actually eat things besides oatmeal.
We went out to lunch twice, and staying vegan (with benefits) wasn’t that difficult. I had a cheese-less hearts of palm and artichoke sandwich one day……and a feta-free Greek salad another. [The Maple Mustard Vinaigrette I asked to be substituted was AMAZING by the way…]Of course, y’all know that my ‘vegan with benefits’ diet often just means ‘vegan who eats Greek yogurt,’ so when Chobani appeared in the fridge, well, how could I deny myself a lil’ bowl?