1. KICK-START
• 1 orange, peeled and seeded

• ½ fresh carrot

• ½ apple, cored

• 8 ounces coconut water

• Small piece fresh ginger (about ½ inch)

—Kevin Reilly, author, keynote speaker and former NFL linebacker

2. CHOCOLATE MONSTER
• 1 scoop Complete by Juice Plus+ Dutch Chocolate

• ½ cup frozen avocado chunks

• 2 cups frozen berries

• 2 tablespoons cacao nibs

• 6 ounces plant milk or water

—Jason Fowler, Ironman paratriathlete

3. TURMERIC MANGO
• 2 cups fresh or frozen diced mango

• 1 teaspoon ground turmeric

• ½ frozen banana

• 1½ cups oat milk

• ½ cup pineapple juice

• Crushed ice (as desired, for slushiness)

—Leslie Maxie, keynote speaker and 1988 U.S. Olympian in track and field

4. TROPICAL DELIGHT
• 2 cups apple juice

• 1 cup frozen banana

• 2 cups frozen mixed fruit

• 1 cup baby spinach

• 1 tablespoon protein powder (optional)

—Babette Davis, head chef and co-owner of Stuff I Eat vegan restaurant in Inglewood, California, popular with pro athletes

5. CHERRY PIE
• 1 cup pitted cherries

• 1 banana

• 1 cup spinach or kale

• 2 tablespoons rolled oats

• Oat or almond milk, to desired consistency (below max liquid fill line)

—Lisa Thompson, mountaineer, coach and author of Finding Elevation

This round rotating tray is traditionally used to share food at the dinner table. I use mine to organize ingredients—that is, for my mise en place—when cooking a dish. It can display spices for easy access. In the fridge, it corrals grab-and-go snacks. —Jennifer Hill Booker, chef and owner of Bauhaus Biergarten in Springdale, Arkansas