I started working with Cool Beans earlier in 2021, helping bring the brand to life for consumers everywhere. A life-long foodie and admitted omnivore, I found myself initially skeptical of what I was marketing. Vegan? Taste good? Really?
And then I tried Cool Beans.
Let me backtrack. The COVID pandemic marked an interesting time in my life for more than just the pandemic. I changed jobs, had gnarly high cholesterol and was frankly a bit lazy about exercise, soothing my frazzled nerves with food at home. Come late 2020, I knew something had to change. I’d read everything about every diet, but wasn’t (and still am not) quite ready to cut out all animal products. Toward the end of the year, I focused on my health, bought the requisite COVID Peloton, started managing my diet more, and importantly put a renewed focus on adding more plant-based foods to supplement my diet - and a diversity of plants at that. I wanted to eat nutrient dense foods and tried to hold off on a lot of snacking and filler junk. I wanted to get healthy.
Enter Cool Beans. I tried the wraps and got addicted fast. I’ve tried the not-great frozen burritos from other brands before and nearly gagged. I’m a taste and texture junkie, and nothing beat the whole beans and global flavors in Cool Beans. Everyone says their favorite is the Tikka Masala, but low key I love the Moroccan Gold too. Something about those subtle flavors gets me every time.
I love that they are packed with protein and fiber, but not crappy faux ingredients or fillers. I like that I can understand what’s in them, and that they are a direct riff off of how our founder Tyler prepped them at his kitchen counter before starting the company. I love that they are not junk food, but somehow allay my takeout cravings. And plants galore...like 6 different types in each wrap.
Now, when I’m crazy busy during the day, I end up grabbing one for lunch more often than I care to admit -- and no I don’t get them for free.
Pro-tip: my secret prep method...discovered when I ran out of paper towels… unwrap it and put it on a plate, then cover with a soup bowl. Microwave for the required 1:30 or 1:45, depending on the flavor, flip it, microwave for 30 sec more. Then I pop it in my air fryer at 390 degrees for a couple of minutes per side, just til it’s golden and crispy on the outside, and the insides are piping hot.
Beans, gluten free ingredient wraps, plants, and killer flavors…chef’s kiss. Thanks Tyler for creating my new lunchtime love.
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