BEYOND MEAT REVIEW!!

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BeyondMeat.com
 

 

HELLO & HAPPY WEDNESDAY!!

 

I WANTED TO TELL YOU ABOUT THE NEW MOCK MEAT BRAND THAT’S FLYING OFF THE SHELVES!!

 

WHETHER YOU’RE A VEGAN/VEG/OR EVEN A MEAT EATER, I HIGHLY RECOMMEND CHECKING OUT THEIR PRODUCTS!!

 

 

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Beyond Meat as more of an alternative to meat production, a way to fill people’s plates with real protein without contributing to the environmental and health detriments attached to the industrial meat industry  

 

The only negative thing I could find in regards to the quality of the Beyond Meat products, was that it contains refined soy. Some argue that it’s considered dangerous or at least worrisome because of its potential to increase estrogen in the body, soy has gotten a bad wrap over the year, though in small amounts, it’s not harmful. 

 

 
 

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ABOUT

OUR MISSION

 

Our vision is to become the market leader in the development and introduction of new plant protein products. We are focused on perfectly replacing animal protein with plant protein where doing so creates nutritional value at lower cost.

 

BEYOND THE ORDINARY

As a child, company founder Ethan Brown learned first-hand about animal-based agriculture at his dad’s dairy operation along the banks of the Savage River in Western Maryland. Grown-up Ethan developed a career in the clean energy sector yet was nagged by a basic question: Would we continue to raise and eat animals in such staggering numbers if a delicious and perfect plant-based replication of meat existed? He began to look far and wide for a technology that could do just that.

 

When he met Fu-hung Hsieh and Harold Huff at the University of Missouri, Ethan knew he was on to something. After several years of collaboration along with the University of Missouri, The University of Maryland, Kleiner Perkins Caufield & Byers, and The Obvious Corporation, Beyond Meat was born. Today, Beyond Meat is at the cutting edge of plant protein research and development, with a goal of driving innovation and progress on meat-free plates around the world.

  

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AFFORDABLE

LARGE PORTIONS

NO GLUTEN

NO CHOLESTEROL

NO SAT FAT

FLAVOR

HIGH PROTEIN

TEXTURE

VERSATILITY

NO GMO’S

LOW FAT 

YOU DON’T HAVE TO COOK THE STRIPS!!

 

 

 

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This was my second Beyond Meat sammie I made on my first day of yoga training and it was vegantastic!!

 

 

I used organic whole wheat bread, mixed greens, my own organic sprouts, soy mayo, Herbamare sea salt, avocado, spicy mustard, and lightly seasoned Beyond meat Strips!!

 

 

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THIS VEGAN SAMMIE WAS COMPRISED OF BEYOND MEAT STRIPS, TOMATOES, BASIL, AVOCADO, MIXED GREENS, SPICY MUSTARD, ON ONE DEGREE ORGANIC VEGAN BREAD!!

 

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 I USED THE BEYOND MEAT STRIPS TO TOP MY TOFURKY VEGAN PIZZA.. TWICE!!

 

THE PERFECT MATCH TO SPICE UP SIMPLE CHEESE PIZZA!!

 

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I LOVED USING THE BEYOND MEAT STRIPS WITH SALADS!!

 

 

THIS ONE WAS MIXED GREENS, HOMEMADE HUMMUS, LEMON JUICE AND CHIA SEEDS!!

 

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SINCE I WAS SO CURIOUS ABOUT THIS NEW AND SUPPOSEDLY AMAZING MOCK MEAT BRAND I DECIDED TO SHARE THE LOVE AND GET MY FRIENDS INPUT!! 

 

Every time I cook up some Beyond Meat vegan chicken strips I am never disappointed! I usually just cook up the strips and dip them into ketchup, but this time I decided to spice things up a bit! My mom and I made vegan pizza with a rich marinara sauce that turned out amazing, as you can tell by the picture  We sliced up the Beyond Meat strips to put them on the pizza. We also used Daiya mozzarella cheese and Vegenaise chipotle sauce to top the pizza! I really recommend Beyond Meat products because the quality of the products is fantastic! For me, it can sometimes be a weird feeling because these strips taste like real chicken!

 

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I promise any person, vegan or non-vegan, will fall in love with this product!

 

HALEY WORKS WITH ME AT THE COALITION FOR HEALTHY SCHOOL FOOD!!

 

YOU CAN VISIT HALEY’S BLOG AT MY JOURNEY TO OPTIMAL WELLNESS 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

 

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