With more than 845 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
In addition to providing healthy eats to customers, Jamba Juice sponsors ?Team Up for a Healthy America." The initiative fights against childhood obesity while encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active and involved by visiting than main Jamba Juice website.
Warm aromas spill from Great Harvest Bread Co.’s bakery, as artisanal bakers craft whole-grain bread from Montana's hard red spring wheat that is stone ground each morning. They pack each loaf with hearty protein and nutrients, keeping the recipes as simple as possible to maintain the rich wheat flavor. In addition to their standard honey-whole-wheat loaves, the bakers create a variety of treats, including rosemary-garlic loaves, cinnamon pull-aparts, and asiago-pesto loaves. They also transform the bread into sandwiches, pairing the whole wheat with freshly sliced meats, cheeses, and ticklish pieces of lettuce.
From a total of 12 shops on both sides of the Atlantic, Potomac Bead Company supplies the artistically inclined with everything they need to craft DIY accessories, ranging from the elegantly simple to the intricate and ornate. Beads, wiring, ribbons, and other materials are peddled wholesale, while regular jewelry-making classes educate first-timers, preventing them from accidentally crafting a magical Lasso of Truth instead of a necklace. Though the teachers recommend starting at the most basic level and working up, customers may attend any class, taking advantage of literally endless possibilities for personalized bangles, chokers, and earrings.
Originally founded in Southern India, Hot Breads - Bakery and Indian Cafe began establishing locations internationally, and now boasts more than 80 cafes worldwide. The stores' menus combine Indian cuisine with traditional bistro and bakery fare, all made from scratch onsite. The staff rises early to bake fresh batches of breads and pastries, as well as a more savory lunch menu. Additionally, cooks can accommodate gluten-free diets at lunchtime with their lentil-laden rice crepes and vegetable soups. Bakers can also custom-design cakes for weddings, birthdays, graduations, and stooge-grade food fights, artistically frosting mango- and chocolate truffle–flavored cakes. They can tailor desserts to accommodate dietary restrictions with egg-free and nut-free recipes.
Peruvian and Mexican cuisine is prepared with a gourmet touch at Quinoa, whose dining room's wood and earth tones provide an understated stage on which dishes' bright colors pop. Operated by the owners of El Tule in Lambertville, New Jersey, the menu highlights many flavorful classics: ceviche, taboule quinoa with Peruvian botija olives, quesadillas, and lomo saltado mar y tierra?steak and shellfish in Peruvian sauce. Chefs hope to issue satisfying, flavorful interpretations on these traditional favorites, and also to introduce Peruvian and Mexican cuisines to palates as yet unacquainted with them. To that end, their menu practically doubles as a glossary, with definitions and brief history lessons providing context on unfamiliar dishes.
Pizzas at Baked On Main are served hot, bubbling, and square. The unusually shaped pies are topped with equally unconventional ingredients?the Thai Chili Pepper, for instance, sports a piquant sauce with pineapple and bacon, while the meaty Main Street Favorite includes pepperoni, italian sausage, and ham. Those uniquely gourmet touches also extend to rustic flatbreads, which can be customized with additions such as caramelized onions and spinach, and freshly carved gyros harvested straight from the gyro patch. And the eatery doesn't skimp on the sides, either, loading mac 'n' cheese with bacon, garlic bread with cheese, and caesar salads with chicken.