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.
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 California Flatbreads that pack only about 320–420 calories each.
Stepping into The Sweet Tooth Fairy shop is like walking into another era: round tables and high-backed chairs surround an old-fashioned soda fountain, and oldies music plays softly nearby. Pale-blue walls and white crown molding stand behind a glass case full of sweet treats, which are baked daily and earned proprietor Megan Faulkner Brown two appearances on The Rachael Ray Show—one when she was still baking in her basement kitchen, and the next three years later, when her business had grown to nine locations.
Megan uses the "most ordinary" ingredients to whip up her extraordinary pastries, which include chocolate-chip and iced oatmeal cookies, brownies, lemon bars, and a variety of cupcakes and full-grown cakes. Signature cakebites don coats of chocolate or white chocolate flecked with sprinkles. Flavors of baked goods rotate monthly, with some favorites available on a daily basis. Gluten-free options are available, as are frosting shots designed to save time usually spent licking every drop of frosting off the top of a full-size cake.
Inside Yo-Way Yogurt and Crepes, the wheels of imagination spin as customers concoct their own edible masterpieces. Irish mint, dairy-free mango tango, and strawberry banana headline a rotating cast of fro-yo flavors, which provide creamy canvases for eight sauces and nearly 30 toppings such as coconut, brownie bites, and granola. Before excavating to the center of their creation, patrons carry or transport their finished product via forklift to the scale, where it is weighed and priced by the ounce, a more effective method than using pockets as fro-yo portion-control holders. Aside from satisfying cravings for sweets six days a week, Yo-Way Yogurt and Crepes volunteers its services as a sponsor and partner of community-based causes, including the Granite school district.
Acres of golden wheat stalks blanket the high plains of Montana, stretching toward the sun and gently swaying with the wind. Farmers harvest the wheat and send it off to Taylorsville, Utah, where Great Harvest Bread Co.’s masterminds mill the grain into whole-wheat flour, which bakers knead, roll, and bake it into warm loaves of bread. The bread comes in an array of flavors such as sunflower, high-five fiber, and cinnamon burst, and can be bought by the loaf or in one of Great Harvest's fresh deli sandwiches.