Month: January 2018

Welcome back! A new year has arrived, and with it new chances and hope for what may come. For us at Yola’s, this always includes great coffee, espresso drinks, breakfast and lunch food.

If you know one thing about Yola’s, you know our waffles are to die for (https://spoonuniversity.com/place/the-best-waffles-in-every-state-in-america). Whether your favorite is the popular Patriot or the caramel-covered Nutty Banana, we know what’s up with the dimpled deliciousness that is the waffle.

You may also know that our ever-changing Waffle of the Month benefits a different nonprofit each 30 days, with one dollar of our special going straight to making the world a better place. The Waffle of the Month started when owners Lisa and Lance Ratze wanted to use their café to make a difference in the Madison community.

Here’s a list of all the nonprofits Yola’s has benefited in 2017:

January – PB&J Waffle – Reach-a-Child – reachachild.org

February – Red Velvet Waffle w/Cream Cheese Frosting – DAIS – abuseintervention.org

March – Lucky Charms Waffle – Deaf Unity WI – deafunitywi.org

April – Go Bananas Waffle – Make-A-Wish Wisconsin Chapter – Women for Wish Kids – wisconsin.wish.org

May – Maple Bacon Waffle – Sauk Prairie Against Hunger – makingservicepersonal.org/spah

June – The Braffle – Building Bosses – buildingbosses.com

July – Mega Berry Waffle – Pregnancy Helpline of Madison – pregnancyhelpline.net

August – Smore’s Waffle – The River Food Pantry – riverfoodpantry.org

September – Fat Elvis Waffle – Dane Buy Local Foundation – danebuylocal.com

October – Caramel Apple Waffle – Dane County Humane Society – giveshelter.org

November – Pumpkin Waffle w/ Pumpkin Butter – ReachDane – reachdane.org

December – Cinnamon Roll Waffle – WAGs – Wisconsin Academy for Graduate Service Dogs – wags.net

Looking for a slightly healthier but just as yummy breakfast to make at home? Our partner and good friend at Hite Nutrition has you covered. Check out her recipe for a zucchini, kale, mushroom, and Italian chicken frittata :

ZUCCHINI, KALE, MUSHROOM AND ITALIAN CHICKEN SAUSAGE FRITTATA

~serves 4, gluten-free, Paleo & Whole30 option

– 2 ½ links of Al Fresco Sweet Italian Chicken Sausage, diced (or Whole30 compliant sausage links)

– 2 cups chopped kale

– ¾ cup fresh mushrooms, chopped

– ¼ cup water

– 10 eggs

– 1 cup of zucchini, sliced and halved

– ½ medium onion, chopped

– ¼ cup goat cheese (omit for Paleo & Whole30 options)

– ½ teaspoon garlic powder

– ¼ teaspoon dried sage

– ¼ teaspoon dried rosemary

Preheat oven to 360 degrees F

In a large bowl, whisk together eggs, water, garlic powder, sage, and rosemary; season with salt and pepper, to taste and then set aside.

Heat a large skillet over medium high heat. Add olive oil and onions and cook for 3 minutes, then add the chicken sausage segments and brown for 3 minutes. Next add the mushrooms, stirring occasionally, until tender and browned, about 4 minutes.

Grease a small bakeware pan (approximately 5 x 7 inch) or oven-proof skillet. Add the cooked vegetables to the pan, along with the chopped kale, and then pour the egg mixture over top of the vegetables. Top with the sliced zucchini and sprinkle the goat cheese over everything.

Place into oven and bake until the top is set and golden brown (it should no longer jiggle), about 25-35 minutes.

Don’t forget you can always come in and create your own breakfast sandwich from any of our local ingredients, try the famous breakfast BLT with an egg, or get crazy and venture for the popular country breakfast waffle, with meat and cheese inside and an egg on top! Breakfast is undoubtedly the most important meal of the day, so hurry in soon!