Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soy milk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
At first it seemed like the only people who would ever hear about Patrick Caldwell's pies were his friends and family. Using a recipe born in North Carolina and passed down from his mother, he'd craft his specialty white-sweet-potato pie for every family gathering. But it was his mother-in-law who gave him the final push to turn his pie-making hobby into a full-time endeavor. Using the family recipe as a blueprint, Patrick began to tweak the formula to make it perfect, aging his white sweet potatoes in a wine cellar for nine months to enhance their natural sweetness and cure them of their fear of the dark. Before long, Patrick's Famous Pies were in high demand at area farmer's markets, where he still sells them today alongside other specialties like sweet-potato bread and peach cobbler.
Cafe Duzni is located along the beautiful busy town of Walnut Creek, California. We serve fresh homemade fare that is both, health conscious and delicious. Our hearty sandwiches are made with only the choicest meats and fresh vegetables. All of our breads are freshly baked.
Anne and Jonas Beiler never meant to create the pretzel juggernaut that is Auntie Anne's. When they bought their first farmers' market stand, they intended it to fund their community-counseling outreach. Instead, they just happened to craft pretzels that were "better than the best you've ever tasted!" Twenty-four years later, the company has risen faster than dough baked on the sun, with 1,200 locations in 46 states and more than 23 countries. While rolling more than 500,000 pretzels every two days, the company has stayed true to its original menu of pretzels with a twist. Today the varieties span from original salt covered to cinnamon-sugar, garlic, or pepperoni pretzels, and baking kits are available so that customers can have them at home or the cruise-ship engine room that’s currently serving as home.
With more than 700 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. Blended drinks dominate the menu, with options including fruit refreshers—made with naturally hydrating, electrolytic coconut water—and pre-boosted smoothies that can fill nutritional gaps with infusions of protein, immunity boosters, or antioxidants that neutralize accidentally swallowed pool water. The drink list also includes organic house-blend coffee and Mighty Leaf teas flavored with hibiscus flowers or peppermint. 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 a trio of california flatbreads, each packing only about 320–420 calories, which can be pleasantly capped off with cups of Whirl’ns frozen yogurt.
Little Red Bistro, an idyllic café splashed in vivid crimson accents, suffuses its intimate interior with eyelid-unfurling aromas wafting off three kinds of espresso. As the sun inches over the horizon and the boogeyman dives beneath the bed, the bistro’s chefs fold 17 kinds of crepes, ranging from sweet creations stuffed with peanut butter and jelly to savory pockets piled with green eggs and ham. Golden sear marks color seven piping-hot paninis that swaddle gourmet ingredients such as prosciutto, pesto, and roasted red peppers. Sips of frappes flavored with white chocolate and irish cream forge a fitting accompaniment to the café’s homemade desserts, which rotate daily.