The Juice Pack Plus is Mophie's most durable case yet, but the company made it so by adding discreet design touches in the right places to provide extra protection without compromising style.
The most intriguing case in the lineup is the $ 119
juice pack plus for iPhone 6 - for starters, it will give you an extra 120 percent of battery life whenever you need it.
The Juice Pack Plus is definitely the company's most extreme case to date, with 2100mAh of power that translates to a 120 % charge.
Today the popular case maker announced yet another battery case tailored for the iPhone 5,
the Juice Pack Plus.
Current juice pack users who want to take advantage of the mophie outdoor app but don't want to purchase the outdoor
juice pack plus case can download the app in the Apple App store for free and purchase a one year map subscription via their iTunes account for $ 29.99.
The Mophie
Juice Pack Plus is just one millimeter thicker the original Juice Pack Air, but adds 25 percent more battery life.
And finally
the Juice Pack Plus, which has the biggest charger of them all.
The Juice Pack Plus has a 2,100 mAh battery ($ 83.95)
The juice pack plus boasts a 2,000 mAh charging capacity, offering iPhone 4 power users with more than double the battery life on - the - go, and features enhanced design elements including a dual injected rubber grip for extra hold.
Santa Ana, Calif. (Dec. 2, 2010)-- mophie ™ today announced the availability of
the juice pack plus, an enhanced capacity iPhone 4 battery case that will more than double the time iPhone users have to rock, talk and surf.
The case is called
the juice pack plus and promises 120 % extra power in a thin case.
You can purchase the iPhone 5
juice pack plus right now for $ 119.95.
Standby / Charging Switch: Features a simple toggle switch that allows for standby and charging mode so you only have to use
the juice pack plus battery when you need it.
The duo — Juice Pack Air and Plus for the iPhone 6 and
Juice Pack Plus for the iPhone 6 Plus — promise to deliver up to 120 % battery for your iPhone 6, and up to 60 % extra for the iPhone 6 Plus.
Mophie has been making battery cases to remedy such situations for a time, with its latest
Juice Pack Plus model now available for the iPhone 4 and 4S at Apple, in retails stores as well as online.
A flip switch is integrated to allow users to toggle between charging using
the juice pack plus battery or standby for the battery so it's there when you need it.
Pass - through USB — Included USB cable enables you to simultaneously charge and sync your iPhone 4 to iTunes without having to remove it from
the juice pack plus.
The mophie
Juice Pack Plus for iPhone 4 follows the same format - a plastic shell for the iPhone 4 that squeezes in more runtime as well as protecting the Apple smartphone - but throws in a 2,000 mAh battery which mophie reckons can more than double talk, media or internet browsing time.
Choice of Color —
The juice pack plus is available initially in black, but will soon come in three other colors, allowing you to choose the case that matches your style, including cyan, magenta, yellow and black.
The juice pack plus for iPhone 4 is now available for purchase on www.mophie.com for $ 99.95, and will soon be available in AT&T stores nationwide.
Mota's Extended Battery Case was by far the cheapest of the field we tested — it can be found for about a third of the price of the Mophie
Juice Pack Plus, the most expensive option.
Not exact matches
1 cup millet 2 - 3 cups broccoli florets 3/4 cup
plus 1/4 cup walnuts, roughly chopped 1
packed cup flat leaf parsley 2/3 cup extra virgin olive oil 1 tablespoon lemon
juice 2/3 cup finely grated parmesan 2 cloves garlic 1/4 teaspoon sea salt
1 clove garlic 1/2
packed cup fresh italian flat leaf parsley 1/4
packed cup fresh mint leaves 1/2 teaspoon lemon
juice 1/8 teaspoon salt,
plus more to taste 2 teaspoons nutritional yeast pinch pepper 1/4 cup + 2 tablespoons extra virgin olive oil 1/4 cup salted pistachio nutmeats
3 medium overripe bananas, peeled and cut into large pieces 1/3
packed brown sugar 1 tbsp butter, cut into small pieces 1 1/2 cups whole milk (
plus extra for thinning if needed) 2 tbsp sugar 1 tsp vanilla extract 1 1/2 tsp fresh squeezed lemon
juice 1/4 tsp salt
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup
plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their
juice 4 cups fresh basil leaves,
packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange
juice (freshly squeezed) 1/4 cup lemon
juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened,
plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (
packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4 cup (40 g)
plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon
plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon
juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt,
plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives,
plus chive flowers for garnish 1 cup (34 g)
packed watercress Freshly ground nutmeg, to taste
2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange
juice 1 teaspoon fresh lemon
juice 1/2 teaspoon fresh orange zest,
plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup
packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup
plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their
juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar,
packed
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely
packed fresh cilantro leaves, chopped
plus more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons ground cumin 2 teaspoons ground coriander Kosher salt and freshly ground black pepper 1/2 lb ground lamb 2 tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water
Juice from 1 lime
Some of the best hands - off chicken tacos slow - cooked until tender, juicy and flavor -
packed to the nines with chipotle peppers, fresh lime
juice, Ro - tel fire roasted tomatoes and green chiles
plus taco seasoning.
Salsa Verde 3 or 4 salt -
packed anchovies, rinsed well, backbone removes, and finely chopped (about 1 tablespoon) 2 tablespoons
plus 1/2 teaspoon capers, rinsed and finely chopped 3 garlic cloves, peeled and finely chopped 1/2 teaspoon kosher salt,
plus more to taste 1/2 cup
plus 2 tablespoons chopped fresh flat - leaf parsley 1 tablespoon
plus 1 1/2 teaspoons coarsely chopped fresh marjoram leaves 1 tablespoon
plus 1 1/2 teaspoons coarsely chopped fresh mint leaves 1/4 cup extra virgin olive oil fresh lemon
juice, to taste
1/3 cup
plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil 1/3 cup Fresh Mint Leaves, lightly
packed 1/4 cup Fresh Lemon
Juice 1/2 cup Plain Organic Yogurt 3/4 cup Honey or Maple Syrup 2 generous Tablespoons Fresh Lemon Zest 1/2 teaspoon Sea Salt 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 cup White Wheat Flour 1/2 cup White Spelt Flour
Ingredients: 2
packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (
plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon
juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon ground ginger (optional) Pinch of sea salt
* 2
plus tomatoes, finely diced * Half an English cucumber, finely diced *
juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon
juice to taste) 1/2 cup loosely
packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
For the pesto: 2 cloves garlic 3 cups fresh basil, loosely
packed 1/2 cup pepitas (shelled pumpkin seeds),
plus extra for garnish 1/3 cup olive oil 2 tablespoons nutritional yeast flakes 1 tablespoon fresh lemon
juice 1/2 teaspoon salt Several dashes fresh black pepper
3 cups all - purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups granulated sugar 1/4 cup
packed light - brown sugar 1 tablespoon finely grated lemon zest,
plus 1 tablespoon fresh lemon
juice 1 cup unsalted butter, (2 sticks), softened 2 large eggs Sanding sugar, for sprinkling
4 garlic cloves, halved 1 pound of greens, such as Swiss chard, arugula, spinach 1 cup
packed flat - leaf parsley leaves 1 cup
packed mint leaves 1/2 cup
packed cilantro leaves 1/2 cup
packed tarragon leaves 1/4 cup extra-virgin olive oil 1/4 cup black olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin Pinch of cayenne Salt, to taste 1 tablespoon fresh lemon
juice,
plus more to taste
You'll need 80 gm (1/2 cup) pine nuts 3 cups (firmly
packed) basil 80 gm pecorino, finely grated 200 ml olive oil,
plus extra for brushing Finely grated rind and
juice of 1 lemon 2 zucchini, thinly sliced lengthways on a mandolin 1 garlic clove, thinly sliced 2 cups (loosely
packed) mint, coarsely torn 1 cup (loosely
packed) flat - leaf parsley, coarsely torn 6 thick slices sourdough bread To serve: nasturtium flowers (optional), torn Method 01 Preheat oven to 180C.
Noodle, chicken and aubergine coconut laksa 1/2 x 250g
pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and
juice of 1 lime,
plus extra lime wedges to serveGood handful fresh basil leaves 1.
1/2 x 250g
pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and
juice of 1 lime,
plus extra lime wedges to serveGood handful fresh basil leaves 1.
Ingredients: Cheesecake 1/2 cup
plus 1 tablespoon butter, softened - divided use 1/4 cup light brown sugar, firmly
packed 1 cup all - purpose flour 1/4 cup quick oats 1/4 cup finely chopped nuts 1 teaspoon ground cinnamon 2 (8 - ounce) packages cream cheese, softened 1 (14 - ounce) can sweetened condensed milk 3 large eggs 1/2 cup frozen apple
juice concentrate, thawed 2 medium cooking apples, cored and sliced
First of all, a shocking number of children come with lunchboxes
packed with a bag each of chips and cookies,
plus juice - like liquid — but no real lunch.
Lychee Sorbet 4 generous cups of peeled and pitted fresh lychees (you can use canned, but adjust the sweetness) 1 cup purified water
juice and zest of 1 large lime 2/3 cup light agave syrup OR other preferred sweetener 2 - 4
packed tablespoons fresh basil leaves
plus more for garnish
* 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods) * 1/4 cup
plus 1 tablespoon extra-virgin olive oil, divided,
plus additional for drizzling * 1 1/2 cups
packed baby arugula (1 1/2 ounces), divided * 3 tablespoons grated Pecorino Toscano or Parmigiano - Reggiano * 1/4 teaspoon grated lemon zest * 1/2 teaspoon fresh lemon
juice * 1 baguette * 1 garlic clove, halved crosswise * 16 mint leaves
Ingredients: 12 ounces fresh cranberries, rinsed and picked over for stems 1 Granny Smith apple, peeled, cored, and diced 1/2 cup light brown sugar, lightly
packed 1 tablespoon grated orange zest (2 oranges) 1/4 cup freshly squeezed orange
juice 1 1/8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup
plus 1 tablespoon granulated sugar 1/4 pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/4 cup sour cream 1 cup Bluebird Organic Hard White Wheat Flour 1/4 teaspoon kosher salt
Bundle Organics prenatal
juices are incredibly delicious and
packed full of organic fruits and veggies
plus an extra boost of essential vitamins for your baby's healthy development.
The product: GoodBelly
Plus probiotic
juice drink ($ 3.99 per
pack; Available at Whole Foods Market, Safeway, and specialty stores nationwide)
The
Juice Standard, located in the lobby, has salads, sandwiches, adaptogen - spiked mylks,
plus, fresh - made
juices and smoothies — some of the only organic, vegetable -
packed, grab - and - go food available on the Strip.
Ingredients, Yields 10 cakes Package Gardein mini crabless cakes (contains wheat gluten — not suitable for celiac) Basil sauce 1/2 cup
packed fresh basil leaves 1 cup vegan mayonnaise 1/4 cup white wine vinegar to taste kosher salt to taste freshly ground black pepper Lemon habanero tartar sauce 2 cups fresh lemon
juice,
plus 1 Tbsp 1/2 habanero chile 2 -LSB-...]