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It’s been quite the year for our sweetgreen in schools program! As we use our summer vacation to plan for the next year of classes, we wanted to take a moment to recap all of this year’s accomplishments.

  • We challenged hundreds of students to try new ingredients and healthy foods.
  • One student said, “I used to hate vegetables, but now I can’t get enough! Can we have sweetgreen for lunch every day?”
  • We brought our wellness workshops to New York City, and announced our partnership with FoodCorps, which will allow us to take sweetgreen in schools with us wherever we go.
  • Students made a total of 2,375 salads – that’s a lot of greens! – and discovered new favorite ingredients along the way.

Check out the graphic above to learn more, and stay tuned for updates about the 2014-2015 school year!

Music and food each have the unique power and ability to bring back memories of a specific time or place.  When you bring the two of them together, like we do every year at our sweetlife festival, the emotional connection is unparalleled. With the two month anniversary of sweetlife 2014 nearing, we wanted to revisit these experiences and feelings.
And so, we proudly introduce the sweetlife 2014 cookbook, featuring recipes and music pairings from this year’s performers, chefs, and members of the sweetgreen family. Inside you’ll get a look into how these guests combine their passion for music with their love of food.
Some highlights include:
  • Hozier likes to enjoy a chocolate ice cream sundae while listening to some soulful Sam Cooke
  • Jean-Philip Grobler of St. Lucia prefers a nice steak while jamming to Elton John
  • Chef Erik Bruner-Yang of Toki Underground listens to St. Vincent while eating chicken karage (his recipe for this traditional Japanese dish is included in the cookbook!)
  • sweetgreen co-founder & co-CEO Jonathan Neman likes to keep it classic with avocado toast and David Bowie
Click play on the sweetlife 2014 cookbook playlist and check out a quick preview of the cookbook above. Once you’re done dreaming about Noelle Scaggs’ pancakes, download the entire collection of recipes below. We hope you’ll flip through, gather your friends, fire up the grill and turn up your speakers.
And, most importantly – keep living the sweetlife.

Not all muffins are created equal.  Start your Fourth of July festivities tomorrow with a breakfast that will give you enough energy to celebrate the USA all day long.  These muffins are loaded with antioxidants and made with spelt flour, which contains more protein, fiber, and minerals than traditional wheat varieties.  

Here’s to life, liberty, and the pursuit of muffins that can be enjoyed by all (did we mention that they’re vegan!)


  • 1 cup almond milk, unsweetened + unflavored
  • 1 tbsp apple cider vinegar
  • 3 tbsp ground flax
  • 2 cups spelt flour
  • 3 tbsp coconut sugar
  • 1.5 tsp baking soda
  • 1.5 tsp cinnamon
  • pinch of salt
  • 1/4 cup sunflower oil (or other neutral oil)
  • 1/4 cup agave or maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups fresh blueberries


  1. Preheat oven to 375 °F
  2. Stir almond milk + cider vinegar together in small bowl
  3. Combine dry ingredients (flax, flour, sugar, baking soda, cinnamon + salt) in separate bowl
  4. Combine wet ingredients (extracts, agave + oil) together in medium sized bowl, then mix with dry ingredients
  5. Add almond milk mixture to bowl
  6. Toss in fresh blueberries and lightly combine
  7. Fill muffin tins until 3/4 full
  8. Bake for 15-20 minutes, or until golden

Yields 12 large muffins.  Approximate calories per muffin: 170.

It’s hot out there. Luckily for you, we have a lot of delicious summer offerings to help you beat the heat! Cool off with our housemade blueberry basil lemonade, try one of our gazpachos, or enjoy a fresh bowl of greens.

Learn more about your July salad below:


organic mesclun + spinach with local peaches, local goat cheese, fresh organic basil and toasted almonds; topped with a balsamic vinaigrette (395 cal)


shredded kale + spinach with local roasted vegetables (zucchini, yellow squash, corn, radishes) fresh organic basil, carrots, roasted chicken and parmesan crisp; topped with a pesto vinaigrette (475 cal)

Our seasonal ambassadors for the summer are here! Just like we did this spring, we’re featuring local fitness instructors that are helping us spread the sweetlife. Stay tuned for some fun (and free) passport classes that will be lead by these ambassadors throughout the summer. 

BOS - Eliza Shirazi

Eliza is best known for her signature ‘Kick It’ class that incorporates cardio kickboxing and dance. You can frequently find her teaching at the new Equinox located right by sweetgreen Chestnut Hill.  Her classes are all about the music, so expect strong beats and rhythms throughout your workout. 

NYC - Jaimie Bailey

Jaimie is a cycling instructor at Flywheel Sports.  She teaches throughout the city, but you can usually find her at Flywheel Tribeca, across the street from our newest NYC location. Jaimie grew up surfing in South Florida, which started her passion for healthy living.  When she isn’t teaching, she also works as a certified nutritionist. 

DC - Devin Maier 

Devin teaches a variety of classes at Balance Gym throughout DC, including Boot Camp, Balance Body, and CrossFit. He’s a former wrestler and football player who brings high levels of intensity to every class he teaches. 

Haven’t taken a passport class yet? Sign up and keep an eye out for the next monthly email of classes in your city!

{photo of Eliza Shirazi taken by Lucie Wicker Photography, photo of Devin Maier taken by Jonathan Thorpe}

our #wednesdaywisdom - what’s yours?

At sweetgreen, we like to keep our fruits, vegetables, and menu fresh.  We also like to hear your fresh ideas on how we can improve and switch up our offerings. To help with these goals, we’re proud to introduce the sweetgreen Dupont test kitchen!

If you’ve stopped by Dupont in the past two weeks, you may have seen some exciting new additions to the menu. We’re using our Dupont location to craft and test innovative new menu offerings, making the most of seasonal produce and local products from the weekly farmer’s market located just behind our kitchen.

So - what exactly are we testing?

  • We’re celebrating the seasons, and instead of serving monthly seasonal salads, we’re offering three summer salads
  • We’re also making a few new ingredients and dressings in-house, including a spicy cashew dressing, a blue cheese dressing (using local cheese from Firefly Farms) and a housemade hummus
  • We’re using these ingredients to create new salads and rice bowls, like the Rad Thai and Hummus Tahina

For now, these new items are only available at our Dupont location.

Share your thoughts on our new creations on Twitter, Facebook and Instagram using the hashtag #sgtestkitchen

Summer is here, which means it’s time to fire up the grill!  We want to help make your barbecues hassle-free and healthy, so we’re sharing some easy alternatives to hamburgers and hot dogs.  These dishes all take less than 10 minutes to prepare and require just 5 ingredients or less, giving you plenty of time to kick back and relax all summer long.

1 - Pineapple

Prep: slice into rings and brush with honey + lime juice 

Grill Time: 2-3 minutes each side

Serve: as a dessert - either alone or on top of yogurt

2 - Romaine (or any other green)

Prep: coat with olive oil + sprinkle of sea salt 

Grill Time: 4-5 minutes

Serve: as a grilled salad 

3 - Citrus

Prep: slice in half, and lightly dip in coconut sugar (optional)

Grill Time: 1-2 minutes

Serve: in a beverage or salad dressing (use juice from the grilled citrus for these recipes)

4 - Bok Choy

Prep: coat stalks with olive oil, garlic powder, pepper + paprika

Grill Time: 3-4 minutes

Serve: as a healthy side dish

5 - Apricots

Prep: slice in half and brush lightly with olive oil 

Grill Time: 1-2 minutes (seed side down)

Serve: in a light salad with arugula, or for dessert with yogurt, honey + fresh basil

6 - Grilled Cheese

Prep: brush sliced bread with olive oil and pre-grill for 1 minute. Remove and place cheese on bread, then return to grill

Grill Time: 4-5 minutes

Serve: as a vegetarian option for a main course, or, slice into quarters and serve as an appetizer

7 - Banana

Prep: slice banana in half lengthwise while still in skin; drizzle with honey + cinnamon and let rest for 2 minutes before grilling

Grill Time: 2-3 minutes

Serve: as a dessert topped with fresh strawberries, chocolate chips + sliced almonds; or topped with marshmallows, graham cracker crumbs + chocolate chips

8 - Okra

Prep: place okra on skewer, drizzle with olive oil and sprinkle with cajun seasoning, pepper + salt

Grill Time: 2 minutes each side

Serve: as a healthy side or appetizer

9 - Watermelon 

Prep: slice into wedges and brush lightly with olive oil

Grill Time: 2 minutes each side

Serve: in a salad paired with a hard cheese, or on top of yogurt with fresh mint

On a warm summer day, is there anything better than eating some fresh food outdoors near the water?  Few things can beat that combination, which is why we’re excited that our newest location at the DC Navy Yard opens today.

To celebrate our opening and support some of the great local farms we source our produce from, we’re letting you pay what you want for your meal today! Stop by 1212 4th St. SE from 11a-4p, and all proceeds from your lunch will be donated to our friends at FreshFarm Markets.

sweetgreen Navy Yard is located just a block from the river, so you can cool off before before heading to Nationals Stadium, located just a few minutes away, or hang out with friends on our outdoor patio after a workout at the newest VIDA location.

We hope to see you all there! Normal hours (10:30a-10:00p) start Thursday, 6/19. 

Even though today’s match between Brazil and Mexico is a few thousand miles away, we want you to get a taste of the action. To honor the host country, we’re sharing a recipe for salpicão, the Brazilian version of chicken salad.  We tweaked the traditional ingredients just slightly and substituted Greek yogurt for the mayonnaise to make it a healthy meal that you can enjoy throughout the tournament!


  • 3 chicken breasts, cooked 
  • 1 small red onion, finely chopped
  • 1 green onion, cored, peeled and chopped
  • 2 carrots, peeled and grated
  • 1/2 cup corn kernels
  • 1/2 cup green peas, cooked
  • 1/3 cup raisins
  • 1/4 cup fresh parsley, chopped
  • 2/3 cup Greek yogurt, plain flavor 
  • 1.5 cups shoestring potatoes, baked or fried


  • Shred cooked chicken and place in bowl with vegetables, raisins and parsley
  • Add in Greek yogurt and toss with ingredients
  • Serve salad and top with crispy shoestring potatoes

Yields 2-3 servings.