Espresso Yourself : Parchment Coffee

A while back I mentioned that I had plans to start a blog segment about all of the different coffee shops in the area. I started with what is now called Parchment Coffee because it’s the one coffee shop that has been around ever since I can remember. It has changed owners many times and had multiple makeovers but the menu has always stayed somewhat the same. Breakfast sandwiches, lunch sandwiches and of corse- COFFEE! 

The new owners have turned this space into a more modernly styled hang out spot. It’s much more plain than it has ever been in the past but I think it helps keep things look nice and clean. 

There were people studying at the tables and others were just relaxing on the sofa. I was surprised that they allowed me to sit inside with Skippy but also thankful because it’s so incredibly hot outside today. The workers were friendly and brought our food and coffee to us when it was ready.

The food was really good. I ordered the avocado toast, a thick soft piece of toast with fresh avocado spread and red pepper flakes. Blake ordered an avocado bagel sandwich but replaced the tomato with Canadian bacon and he couldn’t stop saying how good it was. In addition to what was on the menu, they had lots of yummy looking pastries on display. 

The coffee was good too. I got a regular iced coffee and added half and half, it was strong but not too strong. I saw that they had some specialty coffee drinks too but I try to stay away from anything too sugary.

Overall it was a good experience and it seems like a good place to go with friends to enjoy a cup of coffee and catch up. 

A Healthy Breakfast Recipe

This is a recipe from my new book Go With Your Gut. As described in the book, it’s called a “Superhuman Breakfast Frittata” because it includes all of the key ingredients to properly nourish your body.

I made this for the first time on Saturday to bring to an Easter brunch.

I must admit, I was wary as to whether it would taste good or not. Considering the recipe called for sweet potatoes and kale, two things that I have never been particularly fond of, I made this without expecting to like it very much.

I  was surprised at how much I actually liked it and it was a big hit at the brunch too!

Heres what you’ll need to make it:

  • 12 Large eggs, whites and yolks separated
  • 1 Tsp sea salt
  • 1/4 Tsp freshly ground black pepper
  • 2 Tbsp coconut oil
  • 2 Garlic cloves, minced
  • 1 Onion, diced
  • 1 Sweet potato, very finely diced or shredded
  • 2 or 3 Kale leaves, deveined and chopped, or 2 to 3 cups baby spinach or arugula
  • 1 Tbsp Italian seasoning or 1/4 cup chopped fresh herbs
  • Sprinkle of raw, shredded goat cheese, crumbled goat cheese or feta (optional)

Makes 4-6 servings

1- Preheat the oven to 350

2- Beat the egg whites in a medium bowl until frothy. Whisk in the egg yolks to combine. Add the sea salt and pepper; stir and set aside.

3- In a 10-inch nonstick, ovenproof skillet (ideally cast iron), melt the coconut oil over medium heat.

4- Add the garlic, onions, and sweet potato and season with sea salt and pepper.

5- Toss to coat the veggies in the oil and cook until you can almost stab through the sweet potato with a fork. Add in the greens and sauté for 2 more minutes.

6- Pour in the egg mixture so that the vegetables and eggs are distributed evenly and add the Italian Seasoning or herbs.

7- Let everything cook undisturbed for 5 to 7 minutes, or until the edges are set and slightly brown and the center is slightly wobbly when you shake the pan.

8- Put the entire pan in the oven and cook for another 5 to 7 minutes, until the frittata has set completely. If using the cheese, add it during the last 2 minutes of cooking.

9- Take the frittata out of the oven and allow it to cool in the pan for 5 minutes.

10- Slice it into wedges and serve.

Here are a few pictures of how mine turned out:

(As you can see I shredded the sweet potato as thinly as possible with the smaller portion of my cheese grater)