The fruit maestros at Juice It Up! concoct a colorful menu of nutritious, blended-to-order smoothies, fresh-squeezed juices, and more. Slow-motion mornings can get a kick-start with one of 18 original smoothies, such as the lava flow, a fusion of exotic juices, nonfat yogurt, banana, strawberries, pineapple, and coconut ($5.45). Protect innards against aging with the antioxidant-rich fists of an açaí bowl ($5.50), or eschew saccharine sustenance with something from the Delightful Blends list, featuring sips made with no-sugar-added yogurt ($5.45) and naturally carb-free delight. Mopey mouths perk up with a swig of applemint juice ($4.95) or shot of wheatgrass ($2.95 for 2-oz.), and heretofore-neglected teeth can dig into hearty pretzels ($2.50).
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.
The cake decorators at Nothing Bundt Cakes adorn their bundt cakes with a similar motif: thick stripes of white frosting that fan out like petals on a daisy. But atop the cake’s hollow center, they insert colorful flourishes such as bright polka-dotted bows, silk flowers, and tiny placards for every conceivable occasion. For an even more memorable presentation, they happily arrange balloon bouquets that complement their cakes’ color schemes. Though presentation is paramount, Nothing Bundt Cakes’ bakers don’t shirk taste: they use fresh eggs, real butter, and real cream cheese to concoct flavors such as pecan praline or white chocolate raspberry.
Additionally, inside the cheerful storefront, patrons can peruse ’50s-era baking accessories such as cake tins and Mayfair cake stands that conjure nostalgic memories of poodle skirts, Cadillacs, and poodles in skirts driving Cadillacs.
What began in a home kitchen in the early 1940s is now the regional mainstay Marie Callender’s Restaurant & Bakery, which serves classic American fare and more 30 homemade varieties of their famous pies in a family-friendly dining experience. Cooks whip up dishes that are central to American culinary cannon, such as roast turkey dinners, ribs slathered in St. Louis-style bourbon barbecue sauce, and hearty country-fried steaks. They also maintain a salad bar fully stocked with fresh veggies, which pair nicely with any meal or can be piled into a 3 ft. tower and be a full meal themselves. But at Marie Callender’s dessert is the main event, and they serve up thick slices of classic pies such as apple or rhubarb, as well as more unusual flavors such as the kahlua cream cheese pie, a delicious liquor-infused treat that fits inside a flask if you squish it.
No matter if a kid loves Spiderman, racecars, or dinosaurs, the bakers at Cake Chic can create a custom cake that will fill them with joy. These edible masterpieces also serve as dessert at baby showers, where cakes can come topped with powder-blue baby shoes. The skilled bakers turn their skills toward miniature sweets with cake pops, which come decorated with sprinkles in a flower-vase display. These bite-sized treats can be served at a party or delivered to a friend at work who forgot their cheesecake lunch at home.