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What the Owners of Your Favorite Juice and Meal Service Companies Eat Almost Every Day

Organic Avenue

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Founder: Denise Mari

Breakfast: Fresh coconut water
Morning Snack: Organic Avenue Probiotic Coconut Yogurt and in-season berries
Lunch: Organic Avenue Blissful Blueberry Protein Smoothie (coconut water, banana, blueberries, strawberries, dates, vegan protein powder, lemon juice, coconut oil, and vanilla powder)
Afternoon snack: Carrots, cucumbers, and grape tomatoes with hummus and salsa
Dinner: Organic Avenue Thai Collard Wraps (carrot, cabbage, sprouts, almond butter, and cashews) with Sweet and Spicy Prune Dipping Sauce
Dessert: Organic Avenue Wonderful Walnut Banana Pudding (walnuts, banana, coconut sugar, lemon juice, vanilla powder, cinnamon, and salt; pictured)

Suja

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Cofounder: Annie Lawless

Pre-workout snack: Warm water with lemon, then 1/2 bottle Suja Fuel (carrots, orange, apple, pineapple, lemon, and turmeric)
Post-workout snack: Remaining 1/2 bottle Fuel
Breakfast: Green smoothie with full-fat coconut milk, berries, banana, spinach, kale, almond butter, chlorella, spirulina, and ground flaxseed
Morning snack: Suja Twelve Essentials (celery, cucumber, green leaf lettuce, lemon, romaine, spinach, collard greens, kale, chard leaves, parsley, mint, and ginger)
Lunch: Kale massaged with avocado, flax oil, garlic, shredded cabbage, dulse seaweed, Dijon mustard, tamari, and white miso, topped with cherry tomatoes
Afternoon snack: Suja Lemon Love (Purified water, lemons, and a pinch of stevia and cayenne) with a small handful of macadamia nuts
Dinner: Big green salad with baked salmon, avocado, and heirloom tomatoes (pictured)

RELATED: The Best-Tasting Green Juices

Pressed Juicery

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Cofounder: Carly de Castro

Breakfast: Smoothie made with leafy greens, pineapple, ginger, almond butter, chia seeds, and ionic minerals
Lunch: Avocado toast with flaky salt, red chile pepper, lemon juice, and chives
Afternoon snack: Pressed Juicery Greens 1 (kale, spinach, romaine, parsley, cucumber, and celery) or a mug of parsley tea with cayenne, garlic powder, tamari, and olive oil
Dinner: Macro bowl of scallion brown rice, cultured sea veggies, black beans, carrots, zucchini, sautéed dandelion greens, and crispy tofu with a parsley-tahini dressing (pictured)

Urban Remedy

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Founder: Neka Pasquale

Wake up: Warm water with a squeeze of organic lemon
Breakfast: Urban Remedy Green Berry shake (blueberries, raspberries, Goji berries, pineapple, kale, spinach, and water) with added flax oil
Morning snack: An apple and a handful of almonds with a packet of Oxylent (powdered vitamins) in filtered water
Lunch: Urban Remedy Zen Salad (kale, Napa cabbage, almonds, cilantro, carrots, and sesame seeds with a cilantro sesame dressing) and Urban Remedy Boost (organic turmeric lemonade; pictured)
Dinner: Dry-fried chickpeas with and steamed asparagus
Dessert: Lovechock Mulberry/Vanilla raw chocolate

Juice Generation and Cooler Cleanse

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Owner: Eric Helms

Pre-breakfast: Juice Generation Coco Water with fresh lime wedge
Breakfast: Juice Generation Chia Seed Tapioca Pudding (chia seeds, raw almonds, filtered water, raw agave, vanilla bean, cinnamon, nutmeg, and sea salt) with kiwi, peaches, and strawberries
Morning snack: Juice Generation Get Ur Green On (spinach, kale, pineapple, mint, and apple)
Lunch: Yellowtail and avocado sushi roll with miso soup
Afternoon snack: Juice Generation Amazing Green Acai Bowl (acai, banana, spinach, kale, and almond milk mixed together and topped with hemp seeds, banana, and hemp granola; pictured)
Dinner: Poached salmon with steamed kale and quinoa

RELATED: 10 Super Greens to Add to Smoothies and Juices

OnJuice and DeliverLean

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Cofounder: Olga Kuzenkov

Wake up: A glass of purified water with a fresh squeezed lemon or few drops of organic apple cider vinegar
Pre-breakfast: Homemade wheat grass juice followed with a piece of lime or a slice of pineapple as a chaser
Breakfast: Green smoothie made with mango, avocado, spinach or kale, coconut oil, and soaked almonds
First lunch: Mixed green salad with carrots, red cabbage, red peppers, avocado, cucumbers, and raw hemp seeds in a dressing made of cold-pressed olive oil, lemon, juice, and sea salt, topped with a poached egg
Midday drink: Green tea or espresso
Early afternoon juice: OnJuice Deep Green (romaine, chlorella, cucumber, ginger, mint, spinach, lemon, and lime)
Second lunch: DeliverLean Kale Salad (kale, quinoa, cranberries, and pistachios)
Early afternoon drink: Green tea
Early afternoon juice: OnJuice Lemon Aid (lemon, agave nectar, cayenne pepper, ginger, and purified water)
Late afternoon snack: Carrots and celery sticks with raw hummus made from sprouted chickpeas
Late afternoon drink: Purified water and/or OnJuice Sublime (spinach, ginger, cucumber, green apple, parsley, lime, and lemon)
Dinner: DeliverLean Greek Vegetarian Kebab with roasted red and yellow peppers, zucchini, and mushrooms with a side of arugula with olive oil, lemon, and feta cheese (pictured)
Dessert: Chamomile tea with fresh mint leaves

Blue Apron

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Founder and Chief Product Officer: Matthew Wadiak

Breakfast: Nothing, or an orange and a nonfat Greek yogurt with a little local honey
Lunch: Tandoori-spiced chicken in a whole-wheat pita with avocado, tomato, and a squeeze of lemon
Afternoon snack: Carrots and celery with just a little ranch dressing
Dinner: Red quinoa “fried rice” with sautéed seasonal veggies, an egg, and a little sesame oil and soy sauce (pictured; this has inspired a few Blue Apron recipes)